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Shredded Pork over Mashed Potatoes

I think I mentioned a few posts ago that I bought a big thing of pork loin and I’ve been working on ways to use it. Well, I gave up with another recipe using it. The Man liked that this was a full meal all in one bowl. If you’ve been reading my blog for a little while, you know I don’t add salt to recipes if I can help it. So you might want to add a dash of salt to this, but it’s really pretty good.

1 pound pork roast
3 medium potatoes, chopped
1 cup chopped onions
1/4 cup minced garlic
2 cups beef broth
2 tablespoons cornstarch
1/4 cup butter
1 10 oz bag frozen green beans

Put the pork, onions, garlic and potatoes in a slow cooker and pour the broth over everything. Let it sit for 8 hours on low or high for 4 hours.
Pull out the potatoes and mash them with the butter, set it aside.
Take out the pork and shred it, set it aside.
Whisk the cornstarch into a little water, then whisk into the liquid remaining in the slow cooker. Turn it up to high and let it get hot enough to start bubbling.
Steam the green beans in the microwave for about five minutes. Add them and the shredded pork to the slow cooker. Mix to coat with the gravy.
Serve on top of the mashed potatoes.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 418.4
Total Fat: 26.0 g
Cholesterol: 91.7 mg
Sodium: 206.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.8 g
Protein: 21.0 g



Taco Bake

I bought a huge pork loin a while ago. I cut into managable chunks and froze it. Well, I figured I better start using some of it. I’ve been crazy Tex Mex food lately, so I thought I’d try making something new. Admittedly, the last part of this does take a little bit of work, but it’s worth it. You can adjust the spice factor a little by using hot or mild salsa. You can also put a little sour cream or greek yogurt on top.

1 pound pork roast
2 cans no salt added diced tomatoes, undrained
1 can reduced sodium black beans, undrained
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayanne pepper
14 small corn tortillas
1 cup salsa
1 cup shredded cheddar cheese

Put the tomatoes and black beans in the bottom of a slow cooker. Add in the spices and stir. Put the roast on top and cook on low for about seven hours. Shred the pork and put it back in the slow cooker. Let it cook for another hour. (The time can be shortened depending on your slow cooker. Just make sure that the pork it fully cooked when you shred it)
Preheat the oven to 350 degrees. In a deep baking pan, place two tortillas. Using a slotted spoon to drain the liquid, fill the tortillas and fold in half. Layer the next two tortillas, fill them and fold them in half. Continue until all of the tortillas have been used. Pour the remaining filling in the slow cooker over the tortillas. Top with the salsa and cheddar cheese. Bake at 350 degrees for 15 to 20 minutes, or until the cheese is melted and bubbling.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 398.6
Total Fat: 18.5 g
Cholesterol: 63.3 mg
Sodium: 570.6 mg
Total Carbs: 37.7 g
Dietary Fiber: 8.1 g
Protein: 23.2 g

Taco Bake-001


Slow Cooked Steel Cut Oats

I love oatmeal for breakfast. It’s fast, easy, and good for you. Especially since I learned that some of my bloodwork numbers were starting to get a little higher than I’d like them to be. Not to mention it’s one of the few things The Man will stop to eat in the morning. We usually eat the Better Oats brand of oatmeal because they have a ton of tasty flavors and the packet is designed to be used as a measuring cup for the water, including a “fill to here” line on the side. Really doesn’t get a whole lot easier than that, and easy is important in the morning before coffee. Well, a couple years ago I started hearing about steel cut oats and how they were supposed to be even better for you than regular rolled oats, but that they took a bit more work to make. As I said, I like my morning routine as easy as possible, so I put off giving them a try. Then Pinterest came along and I kept seeing recipes for steel cut oats, and I knew it was only a matter of time before I made them. I found this pin for Rise and Shine Oatmeal from a blog called Cooking and Living on a Ground Beef Budget that made oatmeal in the slow cooker overnight. And I’m pretty sure you guys know how much I love using my slow cooker, so I had to give it a try.

The recipe uses the slow cooker as sort of a water bath, you put the ingredients in a glass bowl and place it inside the slow cooker, then fill the slow cooker itself with water. This was really the only difficult part and it’s wasn’t the recipe’s fault. I had problems finding a glass bowl that would fit correctly inside my slow cooker. I finally discovered that my four cup measuring cup did the job pretty well. The recipe also said that it makes two or three servings worth, but The Man and I discovered that it was just enough for four servings (so two days worth). I didn’t add any dried fruit to it the first time around, but I can definitely see trying it the next couple times I make it. Or maybe adding some fruit puree to it. Either way, I’m glad I pinned the recipe and it’s definitely going to one I make a lot!

Slowcooked oatmeal-001

Slow Cooked Beef and Tomato Soup with Herbed Bread

There’s something about hot soup when the weather is cold and nasty. A nice chunky soup served with some tasty bread just warms you up like few other things. I love slow cooked soups because they give the ingredients plenty of time to intermingle and brings out all the flavors. The red wine adds an extra layer of flavor. The husband doesn’t normally like soups, but he liked this one so much he was double checking that I took pictures of it to share with all of you! It’s especially good with the Herbed Bread dunked into it. Unfortunately I didn’t get a picture of the bread, but it just looked like white bread machine bread.  I wish there was some way I could share the smell that the combination of these two cooking had.  It was really delicious!

Slow Cooked Beef and Tomato Soup

12 oz beef stew meat
1 cup chopped onions
3 cloves minced garlic
2 cans (14.5 oz) diced, no salt added tomatoes
4 cups low sodium beef broth
1 cup dry red wine

In a saute pan, lightly sear beef. You don’t have to cook it all the way through, just enough to seal in the flavor. Put it in a slow cooker with all the rest of the ingredients. Let it cook on low for eight hours. Serve with Herbed Bread.

Nutritional Info

•Servings Per Recipe: 6
•Amount Per Serving
•Calories: 221.5
•Total Fat: 10.7 g
•Cholesterol: 37.5 mg
•Sodium: 123.9 mg
•Total Carbs: 12.5 g
•Dietary Fiber: 2.8 g
•Protein: 12.2 g

Herbed Bread Machine Bread

1 cup warm water
2 teaspoons sugar
2 1/4 (one packet) yeast
3 cups flour
1/4 cup melted butter
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder

Put the yeast and sugar in the water and let it sit for a few minutes.  Put the butter, flour and herbs in the bread machine.  Create a small hole in the flour and pour in the yeast (it should be foamy by now).  Set the machine to 1 1/2 pound white (or basic) bread settings.  Let the machine go to work and enjoy.

Nutritional Info
•Servings Per Recipe: 12
•Amount Per Serving
•Calories: 156.2
•Total Fat: 4.2 g
•Cholesterol: 10.3 mg
•Sodium: 1.8 mg
•Total Carbs: 25.8 g
•Dietary Fiber: 1.2 g
•Protein: 3.5 g


Attempt One of Slow Cooker Coconut Chicken Curry

I love Thai Chicken Curry and have been attempting to create or find a recipe for it. In Germany it was a little difficult sometimes because it was hard to find the curry paste and curry powder just didn’t quite work. I finally found some here and decided it was time to try to make it, again. Well, it tasted just ok and wasn’t really like the chicken curry I was trying to recreate. I’ll add the recipe on here just because someone else might find it good or it might be a good starting point for a recipe in the future.

1 13.66 oz can lite coconut milk
3 tablespoons red curry paste
2 tablespoons chili powder
2 tablespoons minced garlic
8 oz boneless, skinless chicken breast
1 cup chopped celery
1 medium potato, chopped
1 cup chopped onions
1 cup chopped bell peppers
4 cups cooked rice

Mix the coconut milk, water, curry paste, chili powder, and garlic in a bowl. Put the veggies and chicken in a slow cooker and pour the coconut milk mixture over it. Cook on low for eight hours. Thirty minutes before serving, cut the chicken breast into bite sized chunks or shred it. Serve over rice.

Nutritional Info•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 422.9
•Total Fat: 5.4 g
•Cholesterol: 32.5 mg
•Sodium: 514.7 mg
•Total Carbs: 73.0 g
•Dietary Fiber: 5.4 g
•Protein: 20.6 g

Attempt1 Chicken Curry

Bacon Cheddar Ranch Potato Soup

This is a great slow cooker recipe. It has my husband’s three favorite ingredients: bacon, ranch and cheese. Amazingly, it’s only 176 calories per serving and a serving is about a cup and a half of soup. So you could add a topping or two without any guilt. I like my soup a little less chunky, so about half an hour before serving I scooped out the diced potato and mashed it a bit. Depending how thick you like your soup, you may need to whisk a little flour into the pot. You can reduce the sodium count a bit by using lower sodium beef broth and ranch mix.


2 medium potatoes, diced
1 12-oz can fat free evaporated milk
1 cup beef broth
3 cups water
1 packet ranch mix
1 cup shredded cheddar cheese
1 cup onions, diced
3 cloves garlic, minced
6 slices center cut bacon, diced


In a large pan, saute the bacon, garlic and onions until the bacon is starting to brown.

In a slow cooker, whisk the ranch mix into the evaporated milk, then combine with the water and beef broth. Add the potatoes, cheese, and bacon mixture to the slow cooker. Cook on low for eight to ten hours.

You can top the soup with some onion straws, parsley, a little sour cream or whatever else sounds good to you. (Extras aren’t included in nutrition facts.)

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 176.3
◦Total Fat: 1.7 g
◦Cholesterol: 10.9 mg
◦Sodium: 830.8 mg
◦Total Carbs: 25.2 g
◦Dietary Fiber: 1.3 g
◦Protein: 14.7 g

Bacon Cheddar Ranch Potato Soup

Taco Chicken Chili

I love slow cooker meals. You toss a bunch of stuff in the cooker, put the lid on and just let it do it’s thing. It’s really great for when you aren’t sure when everyone will be home for dinner or if you have a busy afternoon/evening and you don’t what to get stuck eating take out.

Chili is one of those things that you can really make your own. If you like it hotter, just add some extra chili powder or jalapenos to the slow cookers. If you’re like my husband, you can add a bunch of cheese, crushed corn chips and sour cream (or ranch dip). If you’re more like me, it tastes great just as it is. This recipe will make a lot, so you can make it when you have company or save it for leftovers. It’s just about 200 calories for a one cup serving, so you could even splurge a little with the toppings or an extra serving.


1 can black beans, drained and rinsed
1 cans no salt added stewed tomatoes
1 can chili beans, undrained
1 can green chili peppers, undrained
6 ounces frozen corn
1 packet lower sodium taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
3-4 boneless, skinless chicken breasts with visible fat removed

Combine all of the ingredients except the chicken in a crock pot. Lay the chicken breasts on top and cook for six to eight hours on high. If it looks a little dry add a small can of tomato sauce. About 30 minutes before serving, take out the chicken and cut or shred into small pieces. Don’t worry too much if it looks a little watery, most of it will will absorbed after you shred the chicken.

Nutritional Info
◦Servings Per Recipe: 8
◦Amount Per Serving
◦Calories: 209.7
◦Total Fat: 1.9 g
◦Cholesterol: 40.0 mg
◦Sodium: 945.7 mg
◦Total Carbs: 32.0 g
◦Dietary Fiber: 7.3 g
◦Protein: 21.6 g

Taco Chicken Chili

Slow Cooked Beef and Beer Open Faced Sandwiches

So I know the last recipe I posted wasn’t the greatest, but I think I’m making it up with this one. This is definitely something most men would enjoy, especially after you tell them it has beer in it. There’s a couple of different ways you can shred meat, I tried something new. It was the Mix and Chop from Pampered Chef. I had some doubts about how it would work, but it did really well. My timeline for finishing this up was I got the rolls in the oven and tossed some veggies in the microwave. Then I shredded up the beef and stirred in the flour. Pulled out the rolls and got the table ready while the veggies finished up. I think it took me maybe ten minutes, at the most, to get this finished up and on the table; making it perfect for busy days.


1 pound roast
1 can of light beer (miller 64 has the fewest calories)
1 cup low sodium beef broth
1/4 cup flour
6 onion rolls
1 cup shredded mozzarella cheese


Place the roast in a slow cooker. Cover with the beer and broth. Cook on low for 8 hours. Remove the roast from the slow cooker and whisk in the flour. Shred the beef using whatever method you like and return it to the slow cooker. Mix everything together, it should form a somewhat thick gravy.

Cut the rolls in half and evenly divide the cheese between them. Broil the rolls at 500 degree for 3 to 5 minutes or until the cheese is golden.

Top the rolls with the beef and enjoy!

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 437.4
◦Total Fat: 17.2 g
◦Cholesterol: 47.9 mg
◦Sodium: 575.5 mg
◦Total Carbs: 35.6 g
◦Dietary Fiber: 2.0 g
◦Protein: 27.8 g

Beef and Beer Open Face Sandwich

Slow Cooker Barbecue Chicken over Grits

I love having this in the fall or winter.  There’s pumpkin in the grits that give it a seasonal touch, not to mention a great added boost of vitamins that plain grits wouldn’t have.  I used just plain Kraft barbecue sauce, but you can use whichever is your favorite and it’ll change the flavor just a little.  Last time I made this I used Jack Daniel’s barbecue sauce and my husband thought it was just a little sweet, this time it was right on for him.  You can also add a little sour cream, chopped chives or cilantro to your bowl if you’d like.


For the chicken:
1 pound boneless skinless chicken breast
1/2 cup chicken broth
1 cup barbecue sauce
1 can no sodium chopped tomatoes
1 tablespoon chili powder
1/2 teaspoon ground cinnamon

For the grits:
2 1/4 cups water
1 cup quick cooking grits
1 cup canned pumpkin
3/4 cup shedded cheddar cheese
1/2 cup chicken broth


For the chicken:

Combine 1/2 cup chicken broth, the barbecue sauce, chili powder, can of tomatoes (including liquid) and cinnamon in a slow cooker.  Whisk to make sure everything is combined.  Add the chicken and cook on low for five and half hours.  Using two forks, shred chicken and let cook for another 30 minutes while you cook the grits.

For the grits:

In a large sauce pan, bring the other 1/2 cup of chicken broth and water to a boil.  Stir in the grits and pumpkin.  Lower the temperature and cook for another 5-7 minutes, or until thickened.  Stir in the cheese.

To serve:

Place the grits in a bowl and top with the chicken mixture.  If you would like, you can top with sour cream, green onions and/or cilantro (these haven’t been calculated in the nutritional info.)

Nutritional Info

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.6
  • Total Fat: 3.1 g
  • Cholesterol: 35.6 mg
  • Sodium: 806.2 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 17.4 g