Simple and Fast Crockpot Recipes to Make Meal Time Easier
Dinner time can be a hassle. From planning to prepping to getting it all on the table, all while life continues around you. This is why I LOVE using a crockpot a few times a week. I sometimes prep the meals on Sundays and throw them in the freezer, then pull them out the night before and into the crockpot they go in the morning. By the time dinner time rolls around, the crockpot has done all the work and dinner is ready. If using a crock pot is not your thing, you can still get meals on the table quickly and with ease.
*note: The following are not my own recipes, they are just dishes that are easy and healthy and that my family enjoy so I thought I would share with you all*
Slow Cooker Mexican Stuffed Peppers
Hearty, filling, healthy, and flavorful slow cooker stuffed peppers.
Adapted from: The Slow Cooking Housewife
1. 1lb. lean ground turkey (cooked)
2. 1 1/2 cups brown rice (cooked)
3. 1 1/2 cups reduced-fat shredded cheddar cheese
4. 1 15 oz. can black beans
5. 1 1/2 cups of salsa
6. 1 tsp chili powder
7. 1 tsp cumin
8. 1tsp garlic powder
9. 1/4 cup fresh chopped cilantro
10. 6-7 colorful bell peppers
1. In a bowl mix meat, rice, 1 cup of cheese, black beans, salsa, chili powder, cumin, garlic powder, cilantro.
2. Stuff peppers and place in greased crockpot.
3. Cover and cook on low heat for 5-6 hours or on high for 3-4 hours, or until peppers are tender and the meat is cooked through.
4. Uncover and top with remaining half cup of cheese.
5. Cover and cook on low for another 10 minutes.
6. Serve immediately and top with fresh cilantro.
Crock Pot Mexican Casserole
Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!
YIELD: 8 servings
PREP TIME: 10 minutes
COOK TIME: 3 hours (on high); 6 hours (on low)
TOTAL TIME: 3 hours, 15 minutes (on high); 6 hours, 15 minutes (on low)
Adapted from Well Plated
• 1 tablespoon extra-virgin olive oil
• 1-pound ground turkey or chicken (I used 93% lean ground turkey)
• 1 medium yellow onion, diced
• 1 cup uncooked quinoa
• 2 (10-ounce) cans red enchilada sauce (mild or medium; I used medium)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted diced tomatoes in their juices
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 cup shredded Mexican blend cheese, divided
• For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt
1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
2. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
3. Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
• Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
• Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.
• If you prefer not to use canned enchilada sauce, you can make your own homemade
Cilantro Lime Chicken with Avocado Salsa
Incredibly tender Cilantro Lime Chicken served with a crazy delicious Avocado Salsa! A healthy dinner recipe that’s quick and easy!
Author: Jen Nikolaus @www.yummyhealthyeasy.com
Recipe type: Dinner
Serves: 4-6 servings
• 3 pounds boneless, skinless chicken breasts (about 4-6)
• Juice of 3 limes
• 1 cup cilantro, roughly chopped
• ½ cup olive oil
• 1 Tbsp. honey, or more to taste
• 1 tsp. kosher salt, or more to taste
• fresh cracked pepper
• 2 garlic cloves, finely minced
• 1 tsp. cumin
• ½ tsp. onion powder
• ½ tsp. ground coriander
• 2 avocados, diced
• 2 roma tomatoes, diced
• ¼ cup shallot, finely diced
• ¼ cup cilantro, finely chopped
• Juice from ½ lime
• ¼ tsp. garlic powder
• fresh cracked pepper & salt to taste
1. Combine the marinade ingredients in a food processor and blend. Pour into a large resealable bag and add chicken and marinate for a few minutes, up to overnight.
2. Mix together Avocado Salsa ingredients in a medium sized bowl. Set aside.
3. Grill chicken over medium-high heat (or on stovetop) until no longer pink inside. Serve chicken with avocado salsa and enjoy!
Turkey Taco Stuffed Sweet Potatoes
Cook Time10 mins
Total Time20 mins
20-minute meal! These Turkey Taco Stuffed Sweet Potatoes are a fantastic option when you need a quick dinner recipe.
Serves 4 ADJUST SERVINGS
From the kitchen of cookincanuck.com
• 2 medium sweet potatoes
• 1 tsp olive oil
• 1 1/4 tsp ground cumin, divided
• 1/4 + 1/8 tsp salt
• 1/4 + 1/8 tsp ground pepper
• 3/4 lb. lean ground turkey
• 4 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1 1/4 cup canned crushed tomatoes
• 1/4 cup grated pepper Jack cheese
• 2 tbsp. minced flat-leaf parsley
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle. (Can precook in oven and store in fridge until ready to use).
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.