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I love my CrockPot. I do. Like, I love it. Who doesn’t love putting something in a big ole pot, turning it on and hours later looking at the masterpiece of moist chicken or pork tenderloin or whatever it is on your plate while the clean up has already been done hours earlier? The only bad thing was that for years, slow cookers were giving a bad reputation for being the cooking kings of fatty foods. Lots of fat, lots of oil, and nothing good for you regardless of how naughty delicious it tasted.
Well, the good news is that I have now rounded up SIX of my all-time favorite CrockPot recipes that are not only healthy they’re also 21 Day Fix approved!! So not only are you whipping up an entire batch of meals for your week with all of these recipes, you’re also creating leftovers that serve as the perfect lunch the next day!
Here is the meal plan I created based on a 1,400 calories/day eating plan (basically, the lowest bracket if you’re following 21 Day Fix):
Here’s the grocery shopping list, too!
Now for the important stuff! The recipes!! II included to 21 Day Fix container breakdown for each, below. They’re all SO tasty! I would love your feedback on the recipes! If you think something needs tweaking or you think needs something added (or removed) comment on this post! Plus, Pin these recipes so you can be sure to keep them for all of fall and winter (and, honestly, anytime you’re in a crunch to figure out what the heck you’re going to eat all week for dinner!).
21 Day Fix Balsamic-Glazed Pork Loin
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tablespoons low-sodium soy sauce
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from CrockPot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
21 Day Fix container breakdown:
Recipe original from Laura’s Sweet Spot.
Pumpkin Pie Oatmeal
- 1 cup steel cut oats
- 3-1/2 cups water (almond or regular milk can be substituted)
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- optional: 1/2 cup honey or 2 teaspoons vanilla liquid stevia*
- * Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.
Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!
21 Day Fix container count: 1/2 cup cooked = 1 yellow, 1/2 purple
Slow Cooker Chicken Tortilla Soup
- 1 1/4 lb raw boneless skinless chicken breasts (about 3-4 Breasts)
- 10 oz. diced tomatoes with green chilies
- 14.5 oz. diced tomatoes (no salt added)
- 1 cup frozen corn thawed
- 1 cup black beans (no salt added), drained & rinsed
- 1 medium onion, diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 4 cups of organic, low sodium chicken broth or stock
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. Himalayan salt
- 1/4 tsp. black pepper
- organic corn tortillas
- olive oil cooking spray
- Himalayan salt
- Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
- Before serving, shred the chicken.
- Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
- Enjoy with toppings!
21 Day Fix container count: 1 red, 1/2 green, 1 yellow (if you add the avocado and cheese it’s 1 blue) per 1 cup of soup
21 Day Fix Garlic Chicken
- 4 Chicken Breasts (we use frozen)
- 3-4 Coves of Garlic
- 2-3 cups unsalted chicken broth or chicken stock – just enough to halfway cover chicken
- Mrs. Dash seasoning (we use garlic & herb AND Original blend) – season as much as you want (I recommend a lot since it is salt-free and a “free food”).
Combine everything in the crock pot and cook for 10 hours on low! It will shred really, really easily. Use over salads, in tacos, or quesadillas.
21 Day Fix container count: 1 red
Slow Cooker Winter Squash
- 2 10- to 12-ounce packages frozen winter squash puree, thawed
- 1⁄8 teaspoon ground nutmeg
- 1 32-ounce container part-skim ricotta
- 1 5-ounce package baby spinach (6 cups)
- kosher salt and black pepper
- 12 whole grain lasagna noodles (about 3/4 of a 16-ounce box)
- 8 ounces low-fat, part-skim mozzarella, grated (about 2 cups)
- green salad, for serving
In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. In the bottom of a 5- to 6-quart slow cooker, spread 1⁄2 cup of the squash mixture. Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna noodles, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella. Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.
21 Day Fix container count: 1 cup = 1 yellow, 1 red, 1/2 green
21 Day Fix Chili
- 1 lb. raw 93% lean ground turkey
- 1/2 white onion, chopped
- 1 sweet bell pepper (yellow), chopped
- 2 cloves garlic, chopped
- 1 (15 oz.) can canned diced tomatoes
- 1 (15 oz.) can whole-kernel corn, drained
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can tomato sauce
- 1/2 cup water
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. crushed red peppers
- Himalayan salt and ground black pepper (to taste; optional)
- Plain Greek Yogurt (optional topping)
- Green Onions, diced (optional topping)
- Cook turkey, onion, bell pepper, and garlic in medium nonstick skillet over medium heat, stirring frequently, 4 to 5 minutes, or until turkey browns. Drain; discard fat.
- Add all ingredients and turkey mixture to the slow cooker and cook on low for 4 hours (or warm until needed).
- Optional: Add a dollop of plain greek yogurt and top with green onions before serving.
21 Day Fix container count: 1 cup = 1/2 green, 1 red, 1/2 yellow (if you add avocado and cheese on top it’s 1 blue)
- 6 small/medium chicken breasts
- 1 jar of your favorite salsa
Place chicken in sprayed/oiled crockpot and pour salsa on top. Cook on low for 8 hours. Shred chicken. Serve in burrito bowls, romaine lettuce leaves for lettuce wraps, corn tortillas, over rice and beans, on salads, on baked tortilla chips with beans and avocado for nachos. This makes several meals throughout the week!
21 Day Fix container count: 1 red 1/2 purple
21 Day Fix Sweet & Savory Pumpkin Beef Stew
- 1-2 lbs of cubed grassfed stew meat (if available)
- 4 cups cubed butternut squash
- 1 medium onion, chopped
- 1 cup dried cherries
- 1 tbsp. sage
- 1 tsp. thyme
- 1 bay leaf
- 3 ½ cups beef stock
- 1 tsp. allspice
- ½ tsp. nutmeg
- 1 cup pureed pumpkin
- salt to taste
- 1 tbsp. of butter
- In a saucepan, melt the butter and saute the onions, sage and thyme on medium until the onions are translucent.
- In a high heat skillet, quickly sear the meat until a brown crust forms. You do not need to cook this through. (You can skip this step if pressed for time.)
- Add meat and onion mixture to crockpot with beef stock,nutmeg, bayleaf and allspice. Set on low for 6 hours.
- After 6 hours, add in the cubed butternut squash and dried cherries and cook for an additional 1-2 hours or until the squash is soft.
- Right before serving stir in 1 c. pureed pumpkin (or more if needed depending on how much liquid has evaporated)
- Salt and pepper to taste.
21 Day Fix container count: 1 red, 1 yellow per 1 cup of stew