Slow Cooker Turkey & Bean Burrito Bake Recipe
This is by far one of my FAVORITE new recipes. How can you not LOVE coming home to tasty baked burritos that are topped with enchilada sauce and stuffed with lean ground turkey breast, brown rice, beans, fire roasted garlic diced tomatoes, zucchini, tortillas and CHEESE!
I wish I could take credit for this FANTASTIC idea, however, this recipe has been adapted from my latest Weight Watcher Cookbook called Slow Cook It! I spiced it up a bit, added a little garlic and fire roasted diced tomatoes for their smoky flavor.
I served mine on a salad to it became a Turkey & Bean Burrito Bake Salad with all the fixin’s ~ the result was AWESOME! This tastes even better the next day.
Get creative and add your favorite veggies to mix it up. I imagine this would work fantastic with veggie crumbles, ground beef, chicken, pork, etc. Enjoy!
SLOW COOKER TURKEY & BEAN BURRITO BAKE
Source: Weight Watchers Slow Cook It!
INGREDIENTS:
1 lb lean ground turkey breast
1 onion, diced
2 cloves garlic, minced
1 Tbsp Taco Seasoning (HOMEMADE, Mrs. Dashes Chipolte Lime or Chili Powder)
1 14 ½ oz can fire roasted diced tomatoes
10 oz good quality enchilada sauce
1/3 c salsa
½ c cooked brown rice (I used Trader Joe’s Organic Frozen Brown Rice)
1-2 zucchinis, quartered and chopped
1 15 oz canned kidney, pinto or black beans, drained and rinsed
6 small corn tortillas
1 ½ c shredded low fat sharp cheddar cheese
** I didn’t add corn, but, I think it would be a FANTASTIC addition.
OPTIONAL TOPPERS:
Serve on a bed of romaine lettuce
Tomatoes, cilantro, green onions, AVOCADO, Sour Cream/Greek Yogurt, Additional Salsa
INSTRUCTIONS:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey, onion and garlic; cook, cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 8-10 minutes. Stir in taco seasoning and remove from heat.
2. Spray your slow cooking with nonstick cooking spray (I used my 3 quart slow cooker and filled it to the brim.) Combine tomatoes, enchilada sauce, and 1/3 cup salsa in a medium bowl. Spread ½ cup tomato mixture over bottom of the slow cooker. Top with 2 tortillas, tearing on of the tortillas in half so that the tortillas cover tomato mixture. Top evenly with half of turkey mixture, half of rice, and with half of beans and ½ cup cheese. Repeat with 2 tortillas, remaining turkey mixture, rice, and zucchini, 1 cup tomato mixture, remaining beans, and ½ cup cheese. Top with remaining 2 tortillas and spread with remaining tomato mixture.
3. Cover and cook until hot and bubbling at edges, 2 ½ – 3 hours on high or 5-6 hours on low. Sprinkle burrito bake with remaining ½ cup cheese. Cover and let stand until cheese melts, about 5 minutes.
4. Serve on top of lettuce with all your favorite toppings. Enjoy!
Makes 6 servings, 1 ½ cups each
Nutritional information per serving (1 ½ cups burrito bake), excluding toppings:
341 calories, 7 g fat, 3 g saturated fat, 0 g trans fat, 53 mg cholesterol, 956 mg sodium, 45 g carbohydrates, 10 g fiber, 28 g p
Try it ~ You will like it and not having to do anything to cook when you get home….just chop a few veggies or serve it straight up and you are good to go.
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Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
I LOVE using my BBQ grill year round, even in the rain. There is just something about the way it tastes all smoky, crispy and grilled to perfection. This recipe comes close to bringing that BBQ deliciousness. Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.
This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.
My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw. Enjoy!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
INGREDIENTS:
1 Tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp Pink Course Sea Salt
1/4 freshly ground black pepper
3 tsp canola oil
1 1/2 lbs LEAN beef brisket or other lean cut of beef
1 large onion, sliced
1 c ketchup
1/2 c sweet jalapeño or chili sauce, 1/4 c for less spice
1/4 molasses
2 Tbsp strong brewed coffee
1/2 tsp liquid smoke, optional
Whole Wheat Hamburger Buns
Healthy Asian Slaw, Recipe Below
INSTRUCTIONS:
1. Combine chili powder through black pepper to create a “rub” mixture. Rub your spice mixture generously over both sides of your brisket and set aside.
2. Heat a nonstick pan with 1 teaspoon canola oil over medium heat. Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes. Remove from heat and set aside.
3. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat. Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms. Remove pan from heat and add brisket to your crockpot and top with onions.
4. To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture. Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.
5. Slow cook is for 7-9 hours or until fork tender. Remove brisket from crockpot and cut across the grain to shred. Serve on buns with additional sauce and Healthy Asian Slaw.
Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),
7 pts a serving with your bun!
NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):
Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g
HEALTHY ASIAN SLAW
Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it. I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw. This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.
INGREDIENTS:
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon honey
1/2 cup chopped green onions or cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
Sea salt & pepper to taste
INSTRUCTIONS:
Whisk together orange juice through honey to form slaw sauce. Combine green onions with slaw mixture and pour sauce. Top with sesame seeds stirring well to combine. Sea Salt and pepper to taste.
**It’s VEGAN, if you use Agave
Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)
NUTRITIONAL INFORMATION PER SERVING
Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g
STEP-BY-STEPS:
1. Cook your onions until slightly golden.
2. Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.
3. Whisk together your Spicy BBQ Sauce. I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani. I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces. It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there. I am all about supporting local sustainable farmers ~ Thanks Foodzie!
4. Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.
5. Remove brisket from your crock pot and shred/slice.
6. Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.
7. Top with a heaping spoonful of Healthy Asian Slaw.
8. Top with your other bun top.
9. Dig in!!!
You can SpringIt to Save Both Recipes with this button or save the Healthy Asian Slaw separately with this button.
ENJOY!!!
Crock Pot Kung Pao Cashew Chicken Recipe
One of my favorite things in life is ASIAN inspired foods. I LOVE spicy chicken recipes that are loaded with vegetables and a little nutty crunch like King Pao Cashew Chicken. This recipe is super easy because your crockpot does all the hard work for you. You simply prep everything and let it cook all day. You can mix and match your vegetables to get creative (I think mushrooms would be an AWESOME addition). Adjust the heat to your liking, but, remember, you can always add more AFTER it is done, like I did 
My inspiration for this recipe came from the new Weight Watchers Slow Cook It Cookbook, however, I cannot say that I took away much from their recipe. The recipe was not spicy and used only frozen peppers and water chestnuts (sorta boring). So, I spiced it up a bit or a lot (HELLO SRIRACHA!), added a TON of fresh veggies and a little nuttiness.
Enjoy!
Crock Pot Kung Pao Chicken Recipe
INGREDIENTS:
3 Tbsp hoisin sauce
3 Tbsp dry sherry or low-sodium chicken broth
3 Tbsp ketchup
2 Tbsp low-sodium soy sauce
1 Tbsp ginger, peeled and grated
1/2 tsp crushed red pepper flakes
1 Tbsp Sriracha Hot Sauce (adjust if you want it not as spicy)
1 lb organic boneless, skinless chicken breast, chopped into 1 inch pieces
3 c of your favorite vegetables, chopped ~ here is what I used:
* 1 c broccoli
* 1 yellow and 1 green bell pepper, chopped
* 1 red onion, chopped
* 3 carrots, peeled and thinly sliced
* 2 celery stalks, chopped
2 Tbsp water
1 Tbsp corn starch or 1/2 Tbsp arrow root
4 Tbsp roasted cashews, optional
1 green onion, sliced, optional
Serve over sprouts, rice or enjoy straight up ~ it’s delicious no matter how you serve it.
INSTRUCTIONS:
1. Spray your crock pot with nonstick cooking spray to make it easier to clean.
2. Combine hoisin sauce, sherry, ketchup, soy sauce, ginger, red pepper flakes and sriracha sauce. Add chicken and place in prepared crock pot. Cover and cook until chicken is fork tender, 2-3 hours on high, 6-8 hours on low.
3. About 30 minutes before cooking time is up, mix water and cornstarch/arrowroot in a small bowl until smooth. Stir cornstarch mixture and all your vegetables into your crock pot. Cover and cook on high until the mixture simmers and thickens and the vegetables are crisp tender.
Makes 4 LARGE 1 1/2 c servings, 4 points each ~ BARGAIN!
Nutritional information per serving (calculated using sprouts and optional ingredients):
Calories 201.5, Total Fat 4.3 g, Saturated Fat 0.7 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 0.2 g, Cholesterol 10.7 mg, Sodium 752.4 mg, Potassium 433.6 mg, Total Carbohydrate 30.1 g, Dietary Fiber 4.4 g, Sugars 10.5 g, Protein 9.7 g
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Crockpot Broccoli Cheese Quiche
I am a big fan of CHEESY BREAKFAST casseroles, especially quiches. This recipe puts a healthy spin on a a classic Broccoli Quiche by using low fat cheeses, buttermilk (for a rich creamy buttery flavor) and whole wheat flour. I LOVE having the crust mixed IN the quiche because it makes it dense, creamy, cheesy and crunchy with the FRESH broccoli.
My inspiration for this recipe comes from my NEW Weight Watcher’s Slow Cook It cookbook I showed you all last week. I modified their Broccoli Frittata Bite recipe to make it into a quiche.
The key to making this recipe a success in the crock pot is to remember ONE RULE ~ when it comes to eggs, cook them slow and low. High heat tends to burn the outsides before the inside has a chance to cook.
Crockpot Broccoli Cheese Quiche
INGREDIENTS:
2 tsp olive oil
1 large sweet onion, chopped
1 package FRESH organic broccoli, chopped ~ 10 oz
1 1/4 1% buttermilk
3 large eggs
1/2 whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/8 tsp freshly ground pepper
2 tsp of your favorite Hot Sauce
1 c shredded low-fat sharp cheddar cheese
Crockpot liners (recommended since eggs always stick) or nonstick cooking spray
INSTRUCTIONS:
1. Spray a large 3-4 quart crock pot dish with nonstick spray or line with a crock pot liner and spray with nonstick spray.
2. Heat oil in a large skillet. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat and cook, stirring occasionally, until golden and very soft, about 15 minutes. Add broccoli and cooking, stirring occasionally, until all the flavors are blended, about 2-3 minutes.
3. Whisk buttermilk and eggs in a medium bowl. Whisk in flour, baking powder, sea salt, black pepper and hot sauce just until blended. Stir in broccoli mixture and 3/4 c cheddar cheese until combined.
4. Transfer mixture to slow cooker; sprinkle remaining 1/4 cup cheddar cheese over the top. Cover and cook until a toothpick inserted into center comes out clean, 6-8 hours on low. Crock pots do vary on temperatures so be sure to adjust the time according to your crock pot settings.
NOTE: Using the HIGH setting does not work with this recipe as it cooks unevenly (burned on the edges and soggy in the middle)
5. Transfer stoneware to rack and let quiche cool slightly, about 15 minutes. Slice a butter knife around the edges to loosen. Cut into 10 slices. Serve warm.
Makes 10 servings, 2 points each or 8 servings, 3 pts each
Nutritional information per serving
100 Calories, 4 g fat, 1 g saturated Fat, 0 g trans fat, 67 mg cholesterol, 406 mg sodium, 9 g carbohydrates, 1 g fiber, 7 g protein
STEP-BY-STEPS:
INGREDIENT NOTE: As part of the FoodBuzz Tastemaker program, I received a carton of Eggland’s Best Eggs to taste test. I figured this quiche recipe would be a perfect way to “test them out”.
I am not sure that I buy into the whole adding things to your eggs, especially when your eggs are not organic. However, if you are going to add things, why not have them be good things for you like Vitamins and Omega-3’s 
I do like that they treat their chickens humanely, they are vegetarian fed with no hormones added. 
I did smile when I saw that they stamped EB on each egg ~ funny, my eggs are branded.
Step 1 ~ start off by heating your olive oil over medium heat and adding your onions to caramelize. I LOVE caramelizing onions because it really brings out their sweetness.
Step 2 ~ After your onions are soft and caramelized, add your broccoli for a few minutes to mix the flavors.
Step 3 ~ while you veggies cook, whip up the egg part. The Eggland’s Best eggs look like normal eggs and they taste like regular eggs too
Add your buttermilk.
Whisk in your whole wheat flour, pepper and pink sea salt.
Plus some heat! I LOVE pretty much every egg dish with a little hot sauce.
Step 4 ~ Stir your veggie mixture into your egg mixture.
Step 5 ~ Stir in 3/4 c of your low-fat cheese. I used low fat Monterey jack because it is what I had on hand.
Step 6 ~ Pour your mixture into your prepared crockpot and top with your remaining quarter cup cheese.
Step 7 ~ Cook it slow & low for 6-8 hours or until a toothpick inserted comes out clean.
Allow to cool slightly, slice a butter knife around the edges, cut and serve.
You can get really creative with this recipe by mixing it up and using different vegetables or flavored cheeses each time. You can put this in the crock pot before bed and wake up to a delicious breakfast that took not time at all to prepare. Another option is to put it on a Sunday morning and enjoy it for dinner.
Try it ~ you’ll like it!
Slow Cooker Fully Loaded Lasagna
Happy Tuesday all! The Bachelor was so good last night, but, I have to say I am completely pumped for The Biggest Loser to start TONIGHT! I have a feeling I will be hooked on both shows I have some super exciting news to share with you all but it has to wait because well, I am short on time this morning. My fun news and a giveaway announcement is coming up later today ~ wooohoo!
Ok ~ now onto what this recipe is all about. I LOVE recipes that use my crockpot because basically all you have to do is put effort together, hit go and then go about your day. When you come home, this deliciousness is just waiting for you to enjoy. I was really excited when they handed out this Weight Watchers Slow Cooker Lasagna in my meeting last week. I modified the recipe bulking it up with veggies and a tad bit more flavor. The result was just short of amazing ~ cheesy layers of protein, pasta and veggies ~ what isn’t to LOVE! I highly recommend it
SLOW COOKER FULLY LOADED LASAGNA
INGREDIENTS:
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
2 zucchini halved and sliced
2 c sliced mushrooms
3 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp sea salt
1 tsp sweetener (sugar, agave, sucant, etc)
1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes, or to taste
15 oz low fat ricotta cheese (lowfat cottage cheese works well too)
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
3 oz fresh spinach leaves
6 item(s) dry lasagna noodles, no-cook (I used Trader Joe’s)
1/4 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
1/4 c chopped fresh basil, optional
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat. Add beef, onion, zucchini, mushrooms and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, sugar, Italian seasoning and red pepper flakes; simmer 5 minutes to allow flavors to blend.
2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
3. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture then a layer of spinach leaves. Repeat with another layer and finish with remaining 1/3 of beef mixture.
4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
Make it VEGETARIAN by using Morning Star Veggie Crumbles or omitting meat
Makes 8 regular or 6 HUGE servings (I cut mine into triangles like a pizza to serve) ~ After all ~ arn’t GNORMOUS servings awesome when they are packed with veggies and you are watching what you eat
NUTRITIONAL INFORMATION PER SERVING BASED ON 1/8TH OF THE PAN:
(6 Weight Watcher Points Per Serving when using 1/8th, 9 WWP if using 6 servings)
Calories 321.6, Total Fat 10.1 g, Saturated Fat 5.0 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.3 g, Cholesterol 68.1 mg, Sodium 1,110.6 mg, Potassium 658.4 mg, Total Carbohydrate 25.1 g, Dietary Fiber 4.8 g, Sugars 7.5 g, Protein 30.6 g
STEP-BY-STEP:
1. Prepare your sauce as instructed in #1.
2. While your sauce is cooking, mix together your ricotta and 1 cup mozzarella. I added 1/4 c chopped fresh basil, however, this is only because I had some to use up.
3. Start layering your lasagna, by using 1/3 of your beef mixture.
4. Then a layer of half of your no cook lasagna noodles.
5. Next a layer of 1/2 your ricotta cheese mixture.
5. Finally a layer of 1/2 of your spinach leaves.
6. Repeat process ending with meat sauce on top.
7. Set your slow cooker to low (4 hours) and medium (6 hours) depending on your crockpot.
8. Turn off the heat, top with your cheeses and set aside for 10 minutes.
Tadah! Super easy and the leftovers are even better the next day.
Cheesy!
Veggie pasta layers!
Rock!
Enjoy and don’t forget to to add it to your recipe collection of things to try!
Have an awesome day all ~ I hope to be back later with more fun!
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