Would’t it be nice if all of our recipes turned out just the way we planned? With crockpot cooking, there is little room for error, unless you forget to plug it in, like I did earlier this week! Oops! This will be our last set of recipes for you for Crocktober 2016! Hopefully you have enjoyed these healthy and delicious recipes this month, and hopefully we got you out of having to cook a few nights too. Our last 2 recipes are sure to become some quick favorites as well. Who knew healthy cooking could be so easy?
First up, we have a copycat recipe from Olive Garden. This tastes just like the one they serve you in the restaurant, minus the temptation to eat a lot of 150 calorie breadsticks. This soup is perfect to serve on its own, and freezes well, so you can have plenty leftover for another time. Pair it with a healthy salad, and you’ve got yourself a delicious meal!
Pasta e Fagioli Soup
- 1 pound ground turkey
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 28 ounce can low sodium diced tomatoes
- 1 can organic dark red kidney beans (drained and rinsed)
- 1 can organic white cannellini beans (drained and rinsed)
- 3/4 cup small wheat pasta, uncooked (I used mini shells)
- 3 cups of Carrienara* or another healthy jar of tomato pasta sauce
- 1 can low sodium beef broth
- 3/4 tsp freshly cracked pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried Italian seasoning
- 1 bay leaf
- Optional: Grated Parmesan Cheese
*Note “Carrienara” was another recipe for healthy marinara sauce from our blog*
Brown turkey and garlic in a pan, breaking apart the meat as it cooks. Add the meat mixture, and the rest of the ingredients, besides the pasta, to the crockpot and cook on low for 5-7 hours, or on high for 3-4. When you are 30 min away from dinner time, add the pasta. This will keep it from becoming too soggy! You can also cook the pasta separately and add to the soup just before serving, if you prefer to have the pasta more al dente. Top the soup with freshly grated parmesan cheese if desired.
Next we have a dish that the whole family is sure to agree on. Fajitas! Everyone loves good fajitas, but did you know you can fix them in the crockpot? This recipe comes recommended by one of our fabulous Body Back instructors, Nikki Drake. Serve this with whole wheat tortillas, cheese, avocado, or any of the other healthy fajita toppings! You can also put it on a salad, sweet potato, or over some brown rice.
- 1-2 lbs flank steak
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tablespoons soy sauce low-sodium
- 1 onion
- 1 lime
- 2 cloves garlic, minced
- 4 – 5 bell peppers, any color
- Optional: 1 jalapeno pepper, seeded and chopped
Mix the dry ingredients together in a bowl. Sprinkle the dry mixture evenly on both sides of the steak and run in well. Chop the onions and peppers into small strips. Place the steak in the bottom of the crockpot and add the soy sauce, garlic, jalapeno peppers (optional), onions, and bell peppers on top. Slice and squeeze the lime juice over the ingredients. Cook on low for 6-8 hours, or until steak is tender.