Low fat crockpot recipes?

[jumptheshadow]

We've bought a new crockpot and have encountered our first challenge with it:

Where are good low-fat recipes for a crockpot?

We've tested two we have found on the web so far, a chicken/apple curry dish and lentil/butternut squash stew, and have found them wanting.

We're trying to avoid fatty meats, which have been the staple of our crockpot fare in the past.

Does anybody have any good lowfat crockpot recipes or cookbooks? While we like vegetarian fare, we are not adverse to meat, either.

[The empressof all]

1. Try cooking boneless chicken in Salsa

I frequently throw boneless chicken chunks into the crock pot with Pace Picante sauce. Of course I usually finish it with copious amounts of cheese but you can leave that out and it will still be tasty. Wrap it up in some lowfat tortillas.

Another crock pot favorite is boneless chunks cooked with lots of garlic, onions and peppers with a bit of broth. You don't need much you aren't going for soup. Then I serve it in pita with cucumbers, tomatoes and non fat greek yogurt.

For Vegan Recipes...Here's a great source

http://blog.fatfreevegan.com/tag/crock-pot

[salvorhardin]

2. You might want to try the Slow Cooker From Scratch blog

It's fairly new so there's not a lot of content there yet, but the editor is collecting some very good recipes there.

Slow Cooker from Scratch helps busy cooks find nutritious from-scratch Slow Cooker Recipes, all using real food ingredients and tested by food bloggers. The site was created by Kalyn Denny, who shares her low-glycemic recipes at Kalyn's Kitchen.
Link: http://www.slowcookerfromscratch.com

I tried the Slow Cooker Vegetable Curry with Coconut Milk and it was really good.
http://www.slowcookerfromscratch.com/2012/02/slow-cooker-vegetable-curry-with.html

[pinto]

3. Found this on line - Crock pot Hot & Sour Soup

I'd add skinless chicken breast, use low-fat chicken broth instead of water and skip the bouillon, keep the firm tofu in with it all. Sounds good, might try it this week. Looks like we're going to have a couple of cool, rainy days here - good soup weather. ~ pinto

Ingredients
1 10 ounce (280g) package sliced mushrooms
8 fresh shiitake mushrooms, stems removed and caps sliced
1 8-ounce (225g) can bamboo shoots, drained and jullienned
4 cloves garlic, minced
1 15 ounce (420g) package firm or silken tofu, cubed
2 tablespoons (16g) grated fresh ginger, divided
4 cups (940ml) water
2 tablespoons (16g) vegan chicken-flavored bouillon
2 tablespoons (30ml) soy sauce (or tamari, for gluten-free)
1 teaspoon sesame oil, plus extra for drizzling (Susan’s note: I didn’t need the extra)
1 teaspoon chili paste
2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
1 1/2 cups (225g) fresh or frozen peas

Instructions

The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.

In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.

A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

Preparation time: 15 minute(s) | Cooking time: 6 to 8 hour(s)

Number of servings (yield): 4

http://blog.fatfreevegan.com/2011/10/kathys-slow-cooker-hot-and-sour-soup.html

[HopeHoops]

4. Vegetarian chili. Easy and adaptable.

Necessary: kidney beans, tomato paste, and onion - oh, and chili powder.

Optional: mushrooms, garlic, celery, carrot, TVP (textured vegetable protein), bulgur wheat, quinoa, fake ground beef (Morning Star Farms), zucchini or other summer squash, fresh tomatoes, dulse, swiss chard, corn, peas, other types of beans, shallots, asparagus (fresh ONLY), or whatever else you have in the fridge. Be creative. Just don't be shy with the chili peppers. We use ones we grew ourselves, but chili powder will work if that's all you have.