Try these easy slow cooker dishes for healthier, heartier meals:

Pot roast

Makes: 6 servings • Time: 8 hours 15 minutes

Ingredients

3 lbs. extra lean beef roast

1 onion, chopped

6 carrots, chopped

2 lbs. potatoes, peeled and chopped

3 cloves garlic, whole with the peel removed

3 Tbsp. water

3 Tbsp. Worcestershire sauce

1 tsp. thyme

1 tsp. oregano

1 tsp. cayenne pepper

1 tsp. paprika

1 tsp. black pepper

½ tsp. salt

Directions

  1. Whisk together thyme, oregano, cayenne pepper and paprika with water and 2 Tbsp. Worcestershire sauce in the bottom of slow cooker.
  2. Add carrots, garlic, onion and potatoes to the cooker.
  3. Add last tablespoon of Worcestershire sauce and salt and pepper to the roast and place meat over vegetables in the cooker.
  4. Cook on low for eight hours.

Per serving: Calories 331, Fat 7g, Carbs 21g, Protein 42g

 

Stew

Makes: 5 servings • Time: 8 hours

Ingredients

1 pound lean beef (chuck, chuck shoulder, bottom round roast, round tip roast), cut bite size

4 potatoes, cut and peeled

2 celery stalks, cut

4 carrots, chopped

1 cup corn, canned or frozen

1 cup green peas, canned or frozen

1 onion, cut

3 bay leaves

½ tsp. salt

½ tsp. thyme

½ tsp. paprika

½ tsp. garlic powder

½ tsp. black pepper

1 can low-sodium beef broth

1 can low-sodium diced tomatoes

Directions

  1. Combine broth and spices in bottom of cooker and stir.
  2. Add vegetables and canned tomatoes, then gently stir in meat.
  3. Cook on low heat for up to eight hours or until meat is tender.

Per serving: Calories 273, Fat 7g, Carbs 11g, Protein 22g

 

Stuffed peppers

Makes: 4 • Time 4 hours 15 minutes

Ingredients

4 bell peppers

1 can black beans, drained and rinsed

1 cup salsa

1 small onion, chopped

½ cup corn, canned or frozen

1/3 cup brown rice

1 ¼ tsp. chili powder

½ tsp. ground cumin

1 cup low-fat shredded cheddar cheese

Direction

  1. Cut tops off peppers and remove seeds.
  2. In a large bowl, gently mix all remaining ingredients.
  3. Place peppers in cooker and spoon in mixture from bowl evenly into each pepper.
  4. Cook on low heat for four hours or until peppers are desired temperature.

Per serving: Calories 290, Fat 8g, Carbs 31g, Protein 15g