Pot Roast

Such a simple & yummy recipe! Great for those long winter days.

Ingredients

2 lbs pot roast

2 carrots, sliced

1 cup frozen peas

2 onions sliced

3 potatoes cut into cubes

1 can cream of mushroom soup

1 packet dry onion soup mix

Garlic powder

Dash of sea salt & pepper 

Directions

1. Spray crock pot with nonstick cooking spray or add crock pot liner.

2. Add cream of mushroom soup & onion soup mix. Stir together.

3. Dip pot roast in flour on all sides. Add garlic powder to each side as well. Place in crock pot.

4. Add carrots, peas, onions, & potatoes into crock pot.

5. Add dash of salt & pepper.

6. Cook on low for 8 hours.

Slow Cooker Creamy Mexican Chicken

Ingredients:

4 small boneless, skinless chicken breast (can be frozen)
15 oz. can black beans, drained
7 oz. can chopped green chilies
1 cup frozen corn
1 large onion, diced
3 bell peppers, chopped
15 oz can diced tomatoes
salt and pepper to taste
2 tbsp. chili powder
1/2 tbsp onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tsp. cumin
2/3 cup plain Greek Yogurt
Fresh cilantro

Directions:
1.  Add chicken breasts to slow cooker.
2.  Top with all remaining ingredients EXCEPT greek yogurt and cilantro.

3.  Cook on low for 8 hours or until chicken breasts begin to fall apart easily.
4.  Remove chicken and shred. Add chicken back to slow cooker.
5.  Add greek yogurt, cover and continue to cook on low for 30 minutes.
6.  Stir well and serve on top of quinoa or rice.
7.  Top off with cilantro & enjoy!

21 Day Fix: 1 red, 1 green, 1/2 purple, 1 yellow.  Count additional yellows for rice or quinoa.  If add cheese on top, count 1 blue as well.

Slow Cooker Eggplant Lasagna

This is such a quick, easy, healthy meal to make for the whole family to enjoy!  The eggplant acts like the noodles and can't even tell it's eggplant.  Winner!

Ingredients:

1 large eggplant, sliced thin
6 cups pasta sauce (no sugar, low salt)
2 cups Greek yogurt
2 cups reduced fat shredded mozzarella cheese
1 cup reduced fat shredded parmesan cheese
1 tablespoon dried oregano
8 fresh basil leaves - chopped (optional for topping)

Directions:
1.  Spray slow cooker with nonstick cooking spray.
2.  Pour 2 cups of sauce evenly with the bottom of crock.
3.  Place a layer of eggplant slice atop sauce.
4.  Mix Greek yogurt with 1/2 cup mozzarella, 1 cup Parmesan, & oregano.  Layer the mixture atop eggplant slices.
5.  Repeat layering sauce, eggplant, yogurt.
 **Make sure you reserve some sauce for the top layer**
6.  Sprinkle remaining cup of mozzarella evenly across the entire dish.  Cover and cook on low for 4-6 hours.
7. Garnish with fresh basil before serving. Enjoy!

**You can add meat to this if you'd like.  I have tried it with ground turkey.  I just fried it up ahead of time, and added it to the greek yogurt mixture.  Tasted delicious!