Because Who Doesn't Love Sunday Brunch?

Ok, technically mine was Saturday brunch, but brunch is brunch yes?

I thought I'd share some of the recipes I used.  A couple I found through Pinterest (of course) and one was from this very blog (the pumpkin one, naturally).

The strata I made will be coming to a post near you very soon!

Crockpot Pumpkin Latte

Cheesy Hashbrown Cups from Coffee with Us 3

Spiced Pumpkin Coffee Cake from Anderson + Grant 

Enjoy!

Crockpot Buffalo Turkey Soup

I mean, I guess it's a soup?  It's kind of a cross between a soup and a chili.

But it's super easy and super delicious.  Also, it's a makes a healthy portion for just 6 Smartpoints!  Chalk that up to the tons of veggies in it!

For those of you worried about the "buffalo" in the title, let me assure you, it' s NOT super spicy.  It's a flavor in the background and it does have some heat, but you aren't going to be diving for the ranch or the bleu cheese!

Crockpot Buffalo Turkey Soup
5 Servings - 6 Smartpoints per serving

1 lb. 93% lean ground turkey
4 garlic cloves, minced
2 cans black beans, rinsed and drained
1 large can (28 oz) + 1 small can (8 oz) tomato sauce
3 cups low sodium, fat free chicken broth
1 tbsp. smoked paprika
1/2 cup hot sauce
3 cups chopped zucchini
2 cups chopped broccoli
2-3 cups chopped kale

Spray a frying pan and cook turkey. Spray crockpot insert and add turkey to crockpot.  Add in garlic, black beans, tomato sauce, chicken broth, paprika and hot sauce and cook on low for 2 hours.

Add zucchini and broccoli and cook on low for 2 more hours.

Finally, add kale, and cook for one more hour.  Salt and pepper to taste.

Portion into 5 containers (about 2 1/2 cups per serving) or enjoy immediately!

Blog Bites: The Gracious Pantry Slow Cooker Italian Chicken

Who wants a super easy chicken recipe that basically calls for dumping everything in a crockpot, is clean, and can provide meal prep for several days?

I'm going to assume you are all raising your hands.

This clean eating recipe from The Gracious Pantry is super easy and flavorful.  I did modify the dressing a bit, to reduce the points.  I made the whole recipe with 8 oz. uncooked chicken breast, 1 cup apple cider vinegar, 1 tsp. Dijon mustard, and 2 tsp. extra virgin olive oil, plus all of the spices.

It came out to 4 Smartpoints per chicken breast (honestly, it's probably less because a lot of the sauce is left in the crockpot, but I will count it!).

I served it over some bowties and spinach with garlic and olive oil for a 7 Smartpoint meal in all!

Check out the recipe!

Clean Eating Slow Cooker Italian Chicken

Crockpot Sausage and Tortellini Soup

Crockpots are literally the best kitchen tool ever.

Well, next to the avocado slicer.

I mean what is easier than throwing everything in a pot and plugging it in?  Plus, your home smells amazing for hours.

This soup is super hearty and delicious and healthy.  I don't like to repeat meals so soon after each other but this one?  I'm on my second week.  It's THAT good.

I adapted this from my latest cookbook of the week - Crockpot Family Favorites.  To make it healthier and a bit more point friendly, and more to my liking, I made several changes, including upping the veggies significantly, using lean turkey sausages, and using tomato sauce instead of diced tomatoes (totally a consistency thing for me).

The great thing about this soup is that it is totally customizable - whatever veggies you like or have on hand, throw them in!  You can also try different kinds of tortellini.  When I made this a second time, I used spinach and cheese tortellini and it was fabulous!

Crockpot Sausage and Tortellini Soup
6 servings (about 2 1/4 cups per serving) at 6 Smartpoints each

3 lean hot Italian turkey sausages, casings removed
3 lean sweet Italian turkey sausages, casings removed
6 cups low sodium, fat free chicken broth
1 29oz can tomato sauce
1 cup shredded carrots
1 tsp. Italian seasoning
1/4 tsp. black pepper
1 package (9 oz) refrigerated tortellini
3 cups broccoli florets
1 1/2 cups chopped zucchini
2 1/2 cups spinach and kale mix

Cook sausages in a large skillet until cooked through.  Add cooked sausages, broth, tomato sauce, carrots, Italian seasoning, and pepper to Crockpot.  Cook on high for 3 hours.

After 3 hours, add broccoli and zucchini and cook for another hour.  Then, add in tortellini and spinach / kale mixture.  Cook for another 30-45 minutes.

Serve and enjoy!

Crockpot Pumpkin Latte

This basically combines two of my favorite things.  Okay, three.

Pumpkin.  Coffee.  Crockpot.

I found this recipe on the Thriving Home blog and made a few adjustments.  It was absolutely delicious!  Perfect for a fall or winter brunch or holiday morning.

The added dash of Salted Caramel Bailey's didn't really hurt either (not in the crockpot, in the individual mugs :)).

This is super simple to make. Throw everything in the crockpot and let it go on high for 2 hours. After that, I turned it down to warm and let everyone serve themselves!

Crockpot Pumpkin Latte

6 cups 2% milk
5 cups coffee (I just used 5 regular K-Cups!)
1/2 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup vanilla extract
2 teaspoons pumpkin pie spice
3 cinnamon sticks

Pour coffee and milk into crockpot. Mix pumpkin, brown sugar, vanilla and pumpkin pie spice into in a separate bowl until combined.  Add to crockpot and stir well.  Toss in 3 cinnamon sticks and cook on high for about 2 hours.  I stirred it about every half hour.

Top with whipped cream or add some Bailey's and enjoy!

Crockpot Sweet Chili Pulled Chicken

Who isn't a sucker for the crockpot?  Throw something in in the morning and dinner is served hours later with no fuss, no muss.   It's one of my favorite meal prep techniques - throw something in on a Sunday and have lunches or dinners for the week!

I had this bottle of sweet chili sauce and wanted to experiment with that instead of using a more traditional BBQ sauce.  What came out was a little bit sweet with a nice kick, with a hint of sesame in the background.  And super easy!

Crockpot Sweet Chili Pulled Chicken

2 lbs. boneless, skinless chicken breast
1 cup sweet chili sauce, divided
1/4 cup water
1 tsp. dark sesame oil, divided
1 clove garlic, minced

Spray crockpot with a nonstick cooking spray.  Mix 3/4 cup of the sweet chili sauce, garlic, 1/2 teaspoon of the dark sesame oil, and water in the crockpot.   Place chicken breasts in crockpot, and spoon some of the sauce over the tops of the chicken breasts.  Cover and cook on low for 3/12 hours.

After 3 1/2 hours, take 2 forks and shred the chicken.  Add 1/4 more cup and 1/2 tsp. more of the sesame oil to the shredded chicken, and mix well.  Cover and cook for another 1/2 hour.

(Stay tuned for a few recipes using this chicken!)

Blog Bites: Crockpot Herb Roasted Potatoes

I was hunting down some easy Easter recipes, since I was hosting, and to me, anything I can make in the crockpot is great for entertaining.

I found this recipe on Tasty Kitchen and it was super easy, could make it ahead, and really delicious!  We weren't quite ready to eat, so I just turned the crockpot down to warm once the 2 hours on high were up and they were perfect!

Healthy Crockpot Breakfast Casserole

It's probably no secret by now that the crockpot is one of my favorite kitchen tools ever.

Especially for meal prep.  Most Sundays feature me and the crockpot, getting a meal ready to take for lunches for the week.

It's probably also no secret at this point that I love breakfast food for just about any meal.

This crockpot breakfast casserole is very versatile - you can throw in any veggies or breakfast meats you want - this was just the combo I came up with.  I lightened it up considerably by using half eggs and half egg whites, as well as reduced fat cheese.

It comes out to about 7 1 cup servings.  That with some fresh fruit is a great breakfast or lunch!

Crockpot Breakfast Casserole
(Serves 7 - 1 cup serving each) 

6 eggs
1 1/2 cup liquid egg whites
1 cup unsweetened almond / coconut milk
1/4 tsp. pepper
1/2 tsp. salt
2 tsp. Dijon mustard
2 1/2 cups chopped broccoli
4 oz. cracked pepper turkey breast
2 cups reduced fat cheddar cheese
3 1/2 cups shredded potatoes (I used a 20 oz bag of Simply Potatoes)

In a stand mixer, whisk eggs, egg whites until combined.  Add in milk, salt, pepper, and mustard and whisk until all the ingredients are combined.

Spray the crockpot insert.  Layers some of the potatoes on the bottom.  Top with some of the turkey (chopped) and broccoli.  Then, sprinkle about a 1/3 of the cheese.  Repeat these layers twice, ending with a layer of cheese.  Pour egg mixture over the top.

Cook on high for 2 hours, then switch to low for 3.  Or cook on low for 6-8 hours.

Crockpot Peanut Butter Chocolate Chip Oatmeal

In case it isn't yet obvious, I kind of love oatmeal.  What's more, I love trying to invent "new" combinations.

This one?  Not very imaginative.  But a peanut butter cup for breakfast sounded good.

Word of warning, this isn't overly sweet, so if you like a bit of a sweeter oatmeal, I would add in maybe a teaspoon or 2 of honey or pure maple syrup.  It does have a light sweetness, especially when you get a chocolate chip!

It is warm and creamy and comforting, a great weekend morning breakfast!

Also, this could definitely be made on the stove top, I just love my little mini Crockpot so much! It also could easily be doubled or tripled!

Crockpot Peanut Butter Chocolate Chip Oatmeal 
(Serves 1)

1/2 cup of oats
1 cup unsweetened almond / coconut milk (or milk of choice)
2 tbsp. PB2 (or 1 tbsp. natural peanut butter)
1 tsp. pure vanilla extract
1 tbsp. mini semisweet chips

Combine oats, milk, PB2, vanilla extract and 2 tsp. of the chocolate chips in the crockpot bowl.  Stir, and cook for an hour, checking after about a half hour to give it a stir.

Once done, top with remaining chocolate chips.

Crockpot Buffalo Chicken Macaroni and Cheese

It's winter.  That means it is time for comfort food.

And what is more comforting than macaroni and cheese?  And what's easier than a crockpot?

I found this recipe on Pinterest from the Crockpot Gourmet, and it looked absolutely delicious.  But, as I am trying to be healthier, I wondered if I could maybe modify it to make it a little better.

At least a little, it's still macaroni and cheese.

This was the result, and it was absolutely delicious!  Rich and creamy with a nice kick from the buffalo sauce.  When I input the ingredients into MyFitnessPal, it came up with the calculation of 488 calories per serving, which is about a cup.  It's super filling, so a cup with a nice side salad would be a perfect meal!

I made a few changes, using vegan butter and greek yogurt, as well as reduced fat cheese and coconut - almond milk.  I also used whole grain pasta (and tried it with gluten free as well) and both were delicious.  Some added protein and healthy ingredients and you can't tell the difference!

And, it's even better the next day.  I actually doubled this recipe and had lots of leftovers!

Crockpot Buffalo Chicken Macaroni and Cheese
(Serves 5 - 488 Calories per Cup)

1 lb. boneless, skinless chicken breasts
2 cups low sodium, fat free chicken broth
1/2 cup Frank's hot sauce
1 tsp. garlic powder
1/2 tsp. onion powder
8 oz. whole grain pasta
3 tablespoons butter (I used vegan butter and it was delicious!)
2 tbsp. flour
2 cups unsweetened almond or almond coconut milk
1/2 cup 2% Greek yogurt
2 cups reduced fat sharp cheddar cheese

Spray crockpot insert.  Place the chicken breasts, hot sauce, chicken broth, garlic powder, and onion powder in the crockpot and stir to combine.  Cook on high for 3-4 hours.

Remove cooked chicken and shred with a fork, then add back into the crockpot.  Pour the pasta in the crockpot and cook in the sauce for about 30 minutes (or until done).  If you need to, add a splash more chicken broth.

When the pasta is near done, melt butter in a saucepan and whisk in flour.  Cook for a minute, whisking constantly, to cook out the flour taste.  Slowly pour in milk, whisking until smooth.  Then add Greek yogurt, whisking until it is melted into the sauce. 

Bring to a simmer - about 4-6 minutes - until sauce thickens.  It won't be as thick as a regular cheese sauce but it will thicken up!  Remove from heat and add cheese, stirring until melted and smooth.

Add cheese sauce to crockpot and stir to combine.  Turn the crockpot to low and let it sit for an additional 15-20 minutes.

Serve and enjoy!

Crockpot Banana Peanut Butter Oatmeal for One

I got this little beauty for Christmas!

It's a Lunch Crockpot - perfect for taking on the go and warming whatever you'd like to warm!  Best thing about it is the portion control, it's a single serve container!

In reading up on it, the instructions say that raw food, such as meats, shouldn't be cooked in it.  It's pretty much a warming device.

But, I figured, hey, oats are probably different.  For one, undercooked oats aren't going to hurt you, they are just going to taste not so great. 

So I figured I'd give some oatmeal a shot.  Again, this recipe is for single serve, however you could triple it and make it in a regular crockpot as well, and then just store the leftovers. 

What You Need

1/2 cup of oats
1 cup of milk of your choice (I used unsweetened almond coconut)
1/2 banana
1 tbsp. natural peanut butter







I combined all the ingredients in the single serve bowl, stirred well, and placed it in the crockpot.  I left it for an hour and when I removed the lid, hot and creamy oatmeal was waiting for me!

To top it off, I added a teaspoon of organic honey and a teaspoon of chia seeds.

Great for a cold winter weekend morning!

Crockpot Balsamic Chicken - 21 Day Fix Friendly!

The crockpot is my best friend.  Especially when I'm doing the 21 Day Fix, where prep is key.  Throwing something in the crockpot on a Sunday and having it for the week makes life a lot easier.

I knew I wanted a protein for the week, something I could eat on its own or toss on a salad or in a wrap.  And so this recipe was born.

I used a pound of chicken breast, but you could just adjust the spices up if you wanted to make more.

First things first, I sprayed the crockpot with organic canola spray.  Then, just lay the chicken breasts on the bottom.

Then I sprinkled a 1/2 tsp. of minced garlic, 1/2 tsp. of dried rosemary, a pinch of kosher salt and a 1/4 tsp. of freshly ground black pepper.

Then I added 1/2 cup of balsamic vinegar.

Turn the crockpot on high and cook for about 2 and a half hours.  I flipped the chicken about an hour and a half in.

After about 2 and a half hours, I turned the crockpot down to low and shredded the chicken (it was so tender, it took about 2 minutes!).  Then I let the shredded chicken sit in the vinegar mixture on low for another half hour.  I also added about 2 tbsp. more of the balsamic vinegar.

And that's it!  Fill a red container with it and use it to top salads or just eat on its own!




Recipe

1 pound boneless, skinless chicken breasts
1/2 tsp. of minced garlic
1/2 tsp. of dried rosemary
1/2 cup balsamic vinegar
pinch of kosher salt
1/4 tsp. of freshly ground black pepper

Spray crockpot with cooking spray.  Combine all ingredients and cook on high for 2 - 2/12 hours.  Flip chicken about halfway through.  Turn crockpot to low and fork shred chicken, allowing to cook for another 30 minutes.