Category: Crockpot

Overnight Oatmeal

This crock pot breakfast turned out really good.  The original recipe didn’t call for any sugar and I was hesitant to try it out.  Then I finally realized I could just add some brown sugar to it… DUH! LOL  Be sure to use Steel Cut oats (sometimes labeled Irish oatmeal) and not the old-fashioned oats.  They will become too soft during slow cooking.  Steel-cut oats are toasted oat groats – the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. I really enjoyed having a hot breakfast ready and waiting for me after my workout.


8 cups water

2 cups steel-cut oats

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

1/4 tsp salt


Combine all ingredients in the crock pot.  Cover and cook on low 7-8 hours.

Makes 8 servings of 1 cup each for 3 pts or 4 pts+

I added 1 Tbsp brown sugar and 3 Tbsp of skim milk to my bowl for extra points.  YUM!


Slow Cooked Sweet Barbacoa Pork

I had this cooking in the crock pot when a dear friend of mine  called me to say she had strep along with her son who also had a stomach bug and her other son was battling viral pneumonia and the croup.  When I offered to bring over dinner she reluctantly accepted.  I’m so glad she accepted my help!  But I had never made this before and was nervous about sending over a meal that was new to me.  Let me say, wow!  This was so good and she and her husband also agreed!


2.5 pound pork loin roast

salt and pepper

garlic powder

6 oz Coke zero

1/4 cup brown sugar (unpacked)

1/4 cup water


Season pork with salt, pepper and garlic powder and place in the crock pot.  Add the coke and brown sugar.  Marinate for a few hours or overnight turning meat at least once.


Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  Remove pork from crock pot and discard any liquid left in the pot.  Shred pork with two forks.


Step 2:

8 oz coke zero

6 0z can sliced green chilies

8 0z can tomato sauce

1 chipotle chile in adobo sauce

1/8 tsp garlic powder

1/8 tsp cumin

1/8 tsp chipotle chili powder

salt and pepper to taste

1/3 cup brown sugar (unpacked)


In the crock pot, combine 8 0z Coke zero, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.


Put shredded pork back in the crock pot and combine with sauce.  Adjust salt and pepper to taste, cover and cook on high 1 1/2 hours more.

Makes about 10 servings of 3 oz each for 4.5 pts or 5 pts +


Serve over Cilantro Lime Rice for a great meal!  (recipe will be under sides)

I made this yesterday for our New Years Day meal.  It was very good!  A bit spicy, which I like.

8 oz smoked lean ham steak, diced (or a ham bone, which is what I used)

1 pound dried black-eyed peas, rinsed and soaked overnight

2 bay leaves

1 tsp olive oil

1 onion, diced

2 cloves garlic, diced

1 red bell pepper, diced

1 jalapeno, seeded and minced

1 tomato, diced

1/2 tsp chili powder ( I used chipotle)

1 1/2 tsp cumin

1 tsp pepper

salt to taste

Soak peas overnight in 6 cups of water.  The next morning, drain peas and add to slow cooker.  Add 4 cups of water, bay leaves and ham.  Cover and cook on high 6 hours or until the beans are tender.

After 6 hours, in a large frying pan, add oil and saute onion, garlic, bell pepper, jalapeno pepper, and tomato until soft, about 6 minutes.  Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.  Cover and cook on high 1 to 1 1/2 more hours.  Discard bay leaves and serve.

Yields 8 servings of 1 cup each for 3 pts or 4 pts +

Sweet Potato Soup

Sweet potato soup in the crock pot

2 cups chicken broth

4 medium sweet potatoes

1 ½ cups fat free half and half

2 pkts Splenda or Truvia

½ tsp allspice

1 tsp salt

1 tsp dry mustard

Peel and slice the sweet potatoes.  Place them in the slow cooker along with the chicken broth.  Cover and cook on medium (I don’t have a med option, so I did high) for about 3 hours (or until tender).  Using an immersion blender (or a food processor*) blend until smooth.  Put the soup back into crock pot.  Add the half and half, splenda, salt, dry mustard, and allspice.  Cover and cook on medium for 1-3 more hours.

6 total servings for 2 WW each.

*my food processor made a huge mess.  So I used my hand mixer in the crock pot and that worked well.

Overnight oatmeal with apples

2 small apples cut into ½ inch pieces

Juice of ¼ small lemon

4 cups water

1 cup steel-cut oats

1 cinnamon stick

½ tsp kosher salt

¼ cup packed brown sugar

Lowfat milk

This recipe said to bake in the oven overnight for 8 hours…I really didn’t want to leave my gas stove on for that long, so I used the crock pot and it turned out great!  It ‘s a great idea to do if you have a busy morning and want a warm breakfast waiting for you.

Place all ingredients into crockpot except milk and cook on low 8 hours.

Yields 1 cup oatmeal with 3 Tbsp milk for 5 points.

Slow Cooker Lasagna

1 pound lean ground beef

1 onion, chopped

1 garlic clove, minced

28 oz can crushed tomatoes

15 oz can tomato sauce

1 tsp salt

1 tsp dried oregano

½ tsp dried basil

¼ tsp crushed red pepper flakes

1 cup part skim ricotta cheese

1 ½ cups part skim mozzarella cheese, shredded, divided

6 dry lasagna noodles, no-cook

½ cup shredded parmesan cheese

Cook beef, onion and garlic in skillet; stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes.

In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a slow cooker.  Break 3 lasagna sheets in half and arrange over beef mixture; top with ½ of ricotta mixture.  Repeat with another layer and finish with remaining ½ of beef mixture.

Cover slow cooker and cook on low for 4 to 6 hours. 

In a small bowl, combine remaining ½ cup mozzarella cheese and parmesan; sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Yields 1/6th of dish per serving for 8 points per serving

Slow cooker Cheeseburger Soup

1 garlic clove, minced

1 onion, chopped

1 celery stalk, chopped

1 pound lean ground beef

2 Tbsp all-purpose flour

3 cups chicken broth, divided

1 cup low fat evaporated milk

8 oz Light Velveeta cheese

1/2 tsp paprika

1/4 tsp salt

1/8 tsp pepper

24 items baked low fat tortilla chips, crumbled

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.  Add garlic, onion, and celery to skillet; cook, stirring frequently, until veggies are tender.  Put veggies in slow cooker.

In same skillet, brown ground beef.  Add cooked beef to slow cooker.

In a small cup, combine flour and 1/2 cup broth; stir until lump free.  pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.  Bring to a simmer, scraping up any browned bits in bottom of skillet.  Pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.  Cover and cook on low for 2 hours.  Serve topped with crumbled chips.

Yields about 3/4 cup of soup and 3 Tbsp chips per serving.  5 points per serving