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Summer Slow Cooker Recipes

Cool and convenient, the slow cooker is perfect for preparing warm-weather meals.

Healthy Summer Slow Cooker Recipes continued...

Directions:

  1. Coat the chicken breasts with olive oil and place in the slow cooker.
  2. In small bowl, combine lime juice, beer, garlic, cilantro, salt and pepper. Spoon mixture evenly over the chicken breasts.
  3. Cook chicken on LOW for 6-8 hours or HIGH for 3-4 hours. Slice or shred chicken as desired and use as filling for quesadillas or nachos.

Yield: Makes 4 servings

WebMD Weight Loss Clinic members: Journal as 1 serving lean meat without added fat

Nutrition Information: Per serving: 163 calories, 25 g protein, 2 g carbohydrate, 6 g fat, 1.3 g saturated fat, 95 mg cholesterol, 0 g fiber, 685 mg sodium. Calories from fat: 33%.

 

Slow Cooker Pulled Pork

If you like pulled pork sandwiches, you'll love this recipe, which yields BBQ sauce-soaked pork that's ready when you step in the door after work.

Ingredients:

2 pork tenderloins (about 1.5 pounds)

1/4 teaspoon garlic powder (or 1/2 teaspoon garlic seasoning blend like Mrs. Dash Garlic & Herb)

1/2 teaspoon salt

1/4 teaspoon pepper

1 large sweet or yellow onion, chopped

3/4 cup bottled barbecue sauce (your choice)

1/2 cup non-alcoholic amber beer or light beer

Directions:

  1. Coat the inside of the slow cooker with canola cooking spray. Place the pork tenderloins in bottom of slow cooker and sprinkle garlic, salt and pepper evenly over the top.
  2. Sprinkle chopped onions over pork and top that with barbecue sauce and beer. Cover and cook on LOW for 8 hours. Shred pork with a fork and stir to combine all ingredients.
  3. Serve the pork filling on a whole grain bun or roll.

Yield: Makes about 6 servings

WebMD Weight Loss Clinic members: Journal as 1 serving lean meat without added fat

Nutrition Information: Per serving: 150 calories, 23 g protein, 6 g carbohydrate, 3.5 g fat, 1.2 g saturated fat, 55 mg cholesterol, 0.5 g fiber, 780 mg sodium. Calories from fat: 21%.

 

Vegetarian Enchilada Crock Pot Casserole 

Ingredients:

8 corn tortillas

Canola cooking spray

12 ounce package Morning Star Meal Starters Grillers Recipe Crumbles (Veggie Crumbles) or similar soy product that mimics cooked ground beef, thawed

24 ounces bottled or canned enchilada sauce

2 cups shredded reduced fat cheddar and jack cheese blend

2-4 ounce can sliced black olives, drained (optional)

Garnish:

1 cup fat-free sour cream

6 green onions, the white and part of the green, chopped

1 avocado, thinly sliced (optional) 

Directions:

  1. Begin heating a medium nonstick frying pan over medium-high heat.
  2. Coat both sides of a corn tortilla with canola cooking spray and place in the pan. When both sides are lightly browned, remove from pan and repeat this step with the remaining tortillas. Cut each of the tortillas into 4 wedges.
  3. In medium bowl, combine veggie crumbles with enchilada sauce.
  4. Layer wedges from two tortillas (8 wedges) in slow cooker and spread one-fourth of the enchilada mixture over the top. Sprinkle 1/2 cup of the shredded cheese over the top, along with some of the black olives, if desired.
  5. Repeat until you have made 4 layers and used up all of the ingredients. Cook on HIGH for 1-2 hours or LOW for 2-4 hours.
  6. Right before serving, spread fat-free sour cream over the top of the enchilada casserole and sprinkle with chopped green onions and avocado slices, if desired.

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