Posts Tagged ‘slow cooker’

Slow Cooker Stout & Honey Beef Roast

Well, Wednesday is almost done and I have had a good day.

I had lots of computer work to do at work today and after lunch I realized I had hardly moved from my chair at all. So I realized if I wanted to achieve 5000 steps, the goal I have set with my DIL then I would need to get up and move. It was sunny day, so I went out for a 30 minute walk around the local neighborhood. I do quite enjoying looking at people’s gardens and plants as I walk about.

When I got home I was greeted by the smell of dinner. All I had to do was fix up some vegetables and we were ready to eat. The best thing about tonight’s dinner is that there is some leftover beef for my hubby to have in a sandwich tomorrow and some is in a container in the fridge ready to turn into something else for dinner on Friday!!

Breakfast: 166
Protein Smoothie

Lunch: 352
1 cup Grapes, Fresh
Protein Meal Replacement Bar

Dinner: 625
Slow Cooker honey beef roast
Brussels Sprouts
Beef, Roast, Sirloin, Cooked

Snacks: 110
2 Hershey cookie and cream eggs

Fitbit 5,874 Steps / 16 Stairs

Exercise: 30 minute walk

Stout & Honey Roast Beef

Slow Cooker Stout & Honey Beef Roast

8 small red potatoes
4 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1 boneless beef chuck roast (4 pounds), trimmed
1 can (14-1/2 ounces) beef broth
1 cup stout beer or additional beef broth (I used beef broth)
1/2 cup honey
3 garlic cloves, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water

1. Place the potatoes, carrots and onions in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine the broth, beer, honey, garlic, marjoram, thyme, salt, pepper and cinnamon; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Remove roast and cut a portion of the meat into cubes, measuring 2 cups; cover and save for another use. Slice the remaining beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.
3. Transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables. Yield: 4 servings plus leftovers.

The reserved roast beef is going to be used on Friday.

Slow Cooked Apricot Chicken Thighs – Simply Filling plus 2 WPA – 6 Points Plus

Slow Cooked Apricot Chicken Thighs

Simply Filling plus 2 WPA

6 Points Plus

Serves 3

  •  12 oz boneless skinless chicken thighs
  • ⅔ cup low sugar apricot preserves
  • ½ cup fat-free chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Place chicken thighs  in a slow cooker.

Combine preserves and broth; pour over chicken.  Cover and cook on low 6 to 7 hours, or until internal temp is 160 degrees.

Remove meat, keep warm.  Skim fat from cooking juices.  Bring juices to a boil. Combine cornstarch and water until smooth; stir into juices and cook until thickened.

Divide meat and sauce into 3 servings.  Serve each over ½ cup cooked brown rice.

Slow Cooker Korean Beef Tacos – Simply Filling + 1WPA – 5 Points Plus

Slow Cooker Korean Beef Tacos – Simply Filling + 1WPA (5 Points Plus)

Serves 4

Korean Beef Tacos

  • 1 lb Beef Roast, trimmed of fat
  • 1/4 cup brown sugar
  • 2 1/2 Tbsp Soy Sauce
  • 4 cloves of garlic, whole
  • 2 1/2 Tbsp diced red onion
  • 1/2 inch ginger root, peeled and grated
  • 1 Tbsp seasoned rice wine vinegar
  • 1 Tbsp sesame seeds


Combine soy sauce, red onion, ginger, vinegar and sesame seeds in a small bowl.

Add beef and whole garlic to crock pot and cover with sauce.

Cook for 8-10 hours on low.  Shred beef and serve over warm corn tortillas.

Recipe from The Slender Kitchen

Slow Cooker Honey Garlic Chicken (Simply Filling + 1 WPA) (5 Points Plus)

Slow Cooker Honey Garlic Chicken (SF + 1 WPA) (5 Points Plus)

Serves 4

  • 1lb Boneless Skinless Chicken Breast
  • 1 Garlic Clove, Minced
  • ½ tsp Dried Basil
  • ¼ cup Soy Sauce
  • ¼ cup Ketchup
  • 2 Tbsp Honey

Whisk together the garlic, basil, soy sauce, ketchup and honey.

Add the chicken to the crockpot.  Season with salt and pepper.

Pour the sauce over and mix everything together.

Cook on low for 6 hours.

Two servings are for dinner.

Two servings are for lunch during the week

Slow Cooker Chicken Cacciatore (4 Points Plus)

Slow Cooker Chicken Cacciatore (4 Points Plus)

Chicken Cacciatore 2

Serves 5

  • 5 Chicken Thighs, bone-in, skin removed
  • 14oz can Crushed Tomatoes
  • 2-4 Garlic Cloves, minced
  • 1 Red Bell Pepper, sliced into strips
  • 1 Green Bell Pepper, sliced into strips
  • 1/3 large Onion, sliced
  • 2/3 tsp dried Oregano
  • 1 Bay Leaf
  • 1 cup Mushrooms, sliced
  • Salt and Pepper to taste

Season the chicken thighs with salt and pepper.

Place on the bottom of the crockpot.  Cover the chicken with garlic, peppers, onions and oregano.  Then pour the crushed tomatoes on top.

Chicken Cacciatore 1

Cook on high for 4 hours.

Remove the lid from the crockpot and stir in the mushrooms.  Cook with lid off for an additional hour to thicken up the sauce.

Two servings are for dinner.

One serving is for lunch tomorrow to make a Chicken Quesadilla

Two servings plus 3/4 cup Sauce are to make Baked Pasta with Chicken for dinner on Monday

Slow Cooker Carnitas (6 Points Plus)

Slow Cooker Carnitas (6 Points Plus)



Serves 4
• 1 ¼ pounds Pork Shoulder, lean only, trimmed of fat
•½ Onion, diced
•1-2 Garlic Cloves, minced
•¼ tsp Salt
•¼ tsp Pepper
•½ tsp Oregano
•½ tsp Cumin
•1 diced Chipotle Pepper and 1 Tbsp Adobe Sauce
•1/3 cup Chicken Broth
•1 Bay Leaf

Season the pork with salt and pepper. Place it in the crockpot.

Mix together the remaining ingredients in a bowl and pour over the pork.

Cook for 6-8 hours on low or until the pork is fork tender and easily shreds.

Optional – Preheat oven to 500 degrees. Lay pork out in a single layer on a non-stick baking sheet. Roast for 4-5 mins until the edges become crispy and toasted.

Two servings are for dinner. One additional serving will be used for dinner on Tuesday (Quick Teriyaki Pork Stir Fry) and one serving is for lunch tomorrow)

Recipe is from The Slender Kitchen

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