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Healthy Summer Slow Cooker Recipes continued...

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.

Yield: Makes about 6 servings

WebMD Weight Loss Clinic members: Journal as 1 1/2 cup hearty stew, chili, bean soup OR 1 portion frozen dinner light OR 1 veggie burger sandwich

Nutrition Information: Per serving: 316 calories, 22 g protein, 30 g carbohydrate, 12 g fat, 4.5 g saturated fat, 22 mg cholesterol, 5.5 g fiber, 998 mg sodium. Calories from fat: 34%.

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