Category Archives: Crockpot Meals

Chipotle’s Barbacoa Beef


Recently, my husband and I traveled to Arizona for the holidays. One of the big things for us when we travel is eating at places that we don’t have in Hawaii. Typically, In and Out Burger and Chipotle are at the top of the list. But, this time we just didn’t make it to Chipotle. Both of us are big fans of their Barbacoa Beef, so we decided to do some research online and make our own.

The original recipe I use can be found here. I used the same ingredients, just mixed up how we used them a little bit, and also how we cooked it. It makes 9 servings and is 7 Points Plus per serving if you are on Weight Watchers.


About 3 pounds eye of round roast, all fat trimmed

5 cloves of garlic, peeled

1/2 medium onion

1/2 lime juice

4 chipotles canned in adobo sauce

1 Tbs cumin

1 Tbs oregano

1/2 tsp ground cloves

1 cup of water

salt & pepper

1 tsp olive oil

3 Bay leaves


1. Trim fat off of roast, cut into 4 inch chunks.


2. Add 1 tsp of olive oil to a large pan. Lightly season the meat with salt and pepper and brown it on high heat.

barbacoa beef browning the meat

3. Meanwhile, put garlic, onion, chipotles (with a little of the sauce too), lime juice, cumin, oregano, cloves into the blender.

Barbacoa Beef Ingredients

4. You can attempt to blend it just like that, but for me that didn’t work. I improvised by adding 1/2 cup of water into the blender. It then blended up great.

Barbacoa Beef Sauce

5. Add browned beef, 3 bay leaves and sauce and the other 1/2 cup of water into your Crock Pot. Cook on low for 4-6 hours. Finally, use two forks to shred the beef and let it cook a little longer to gain the full flavor of the sauce.  I also left the lid off of the crock pot toward the end to allow the sauce to thicken.

6. Serve with rice, on quesadillas, tacos, burritos or all by itself.

Barbacoa Beef

Just to warn you, this really smells amazing. Just the sauce by itself before cooking smelled amazing. Since it was so delicious we will be making quesadillas with the leftovers tomorrow.


Tangy Crockpot Beef


When I was still living at home, a roast with mashed potatoes and vegetables was one of my favorite meals. Living on my own and learning how to cook, I discovered what a pain it can be to bake a roast, especially if you are working and do not have the time.

This roast is cooked in the slow cooker, so it cooks while you work. You come home to an amazing smelling house and a delicious dinner. One of the easiest roasts you will ever make. There are only 2 ingredients. Yup…only 2. You then have the option of serving it as is, as a sandwich, or with rice or potatoes.



1 Beef Roast, eye of round or really any kind you want, trimmed of fat.

1 16oz jar of banana peppers


What You Do:

1. Place the roast in the crockpot.

2. Pour the banana peppers, along with all of the liquid on top.

3. Turn the crockpot on low, and cook at least 6-8 hours. I leave mine on all day and it comes out great.

4. Shred beef using 2 forks. It will pretty much just fall apart.

Makes about 8 servings, depending on the size of the roast. Each serving is 6 Points Plus if you are on Weight Watchers.
If you plan to serve it as sandwiches, ciabatta bread works best. Broil the bread a little bit first. Crisping up the bread will make the sandwich a little less messy. Top with the beef mixture.

To make it even more tasty, top it with a slice of cheese. We used light pepper jack cheese. The entire sandwich, with cheese is 10 Points Plus, and delicious!

Tasty Crock-Pot Pork Chops


Have you ever eaten a dried out pork chop?

I have! And, let me tell you, all of those experiences with eating dried, un-juicy pork chops made me really not like the things. Until one day, someone wonderful in my facebook Weight Watcher’s group posted about this recipe. I am all about easy recipes in my crock pot, so of course I tried it!

The pork chops will come out so tender, they will literally fall apart. Serve it with over mashed potatoes, rice, broccoli or your favorite veggie. Also makes great leftovers.

The ingredients are pictured here:

Yes…that’s it. 3 ingredients.

1 package of pork chops

2 cans of cream of chicken soup

1 package of ranch dressing mix


Throw all ingredients into the crock pot and let it work it’s magic. I cook mine all day while I am at work. When we are ready to eat, we just use a fork to break up the pork chops.

Here is what the finished product looked like packed as my lunch:

This recipe would serve 4, possibly more depending on how hungry those people are and if it is served with sides. The pack of pork chops was only $4.70, each can of soup around $1 and the dressing pack was less than $1. So for about $7.00 plus the cost of sides, you could serve up dinner for 4!

Yes You Can Make Lasagna in a Crock Pot


At first I was not aware that one of my all time favorite meals could be made in a crock pot. As a kid I remember lasagna being one of my favorite meals, but also one of my mothers favorite meals. It was my favorite meal because I love anything pasta and cheese. It was one of her favorites because she could prepare it ahead of time and bake it later. I think if she knew this crock pot recipe she would like lasagna even more.


There are quite a few reasons why I made this Thursday evening. 1, I like it. 2, I knew I wanted leftovers for lunch. 3, my Japanese swimmers were arriving so I didn’t want to spend time cooking, and 4, I had made it for my American swimmers in the past for a team dinner and they loved it! Oh and it is also relatively healthy.


The recipe can also be found here, I borrowed it and changed it a little bit from the Weight Watchers website. It was a hit with the kids, and I did have enough left overs for lunch.


1 lb lean ground beef (93% lean…or even leaner)

1 small onion, diced

2 cloves of garlic, minced

28 oz can of crushed tomatoes

15 oz can tomato sauce

1 tsp sea salt

1 tsp oregano

1 tsp basil

A little red pepper for flavor

1 zucchini chopped

1 cup lite ricotta cheese

1 1/2 cups part skim mozzarella

6 whole wheat lasagna noodles

1/2 cup Parmesan cheese


1. In a large pan, cook beef, onion and garlic together until meat is browned.

2. Add in 28oz canned crushed tomatoes, tomato sauce and spices. I allow this to cook on low as I complete the next step.

3.  In a medium bowl mix the chopped zucchini, ricotta, and 1 cup of the mozzarella cheese.

4. Spoon 1/3 of beef mixture into crock pot. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

5. Cook in crock pot on low for 4-6 hours

6. Just before you are ready to eat sprinkle the rest of the mozzarella and the Parmesan cheese on top. You may also add whichever other spices you want.


It is great, the noodles don’t dry out, no body gets the dreaded end or corner piece, and it’s cheesy! It is only 10 points plus for 1/6 of the entire thing!


As I said earlier, I packed it for left overs. Here is my lunch and snacks.

As it turns out, I ended up leaving the yogurt and grapes at work for Monday.

Mexican Crock Pot Chicken


First of all, I need to apologize that I do not have a better picture. I actually forgot to take a picture as I was packing today. I ate lunch in another teacher’s room and didn’t have my phone. Luckily, another amazing teacher asked me about taking a picture! She snapped it on her phone for me! Thank you Taryn!!


As you can see, I ate my chicken as a salad again. This is one of the easiest and tastiest ways for me to ensure I am getting my daily veggies in.


I must warn you, this is one of the easiest, tastiest and husband friendly recipes. There was a time that we were making this at least weekly! It can be eaten all by itself, as a taco/burrito, or as a salad. Someone had shared this recipe with me when I first started Weight Watchers, and I just modified it a little bit.


Here is how simple it is!


2 boneless, skinless chicken breasts

1 can salsa (I buy whatever is on sale)

1 can black beans drained and rinsed (I use reduced sodium)

About 1 cup frozen corn

1 zucchini diced (optional, I like it because it makes the meal more hearty and in a healthy way)

Some ground cumin to taste (optional)


You literally throw it all in the crock pot, turn it on low and let it cook all day, or at least until the chicken is done. When you’re ready to eat, take 2 forks and shred the chicken. It will just fall apart.


Adding cheese, or some fat free sour cream makes it taste even better! It is also obvious that the left overs make a great meal for lunch 🙂


This time, I am trying to freeze it to see how it comes out. I will have to update if it works or not!

My Crock Pot Is My Best Friend


It is sad, yet true, the crock pot is one of my best friends. This becomes even more truthful during the busy work week. The good news is the food always comes out delicious, it’s easy and my husband loves it too.

My lunch for today was left overs from a dinner I had made earlier in the week using my crock pot. This is one of my favorite recipes and is called Southwestern Slow Cooker Chicken and Potato Soup. I got the recipe from Weight Watchers online, but changed it up a little bit. My version is more of a stew than a soup. Also be cautioned, it is actually sweet potatoes, not just plain old potatoes.

The ingredients are simple, healthy and delicious. Here is how I make mine, you can compare it to the original recipe here if you would like 🙂

2 Chicken Breasts

2 uncooked sweet potatoes, or yams (with peels still on, chopped)

1 large onion (chopped)

29oz canned diced tomatoes

1 small can of reduced sodium fat-free chicken broth

1tsp dried oregano

1/2 tsp ground cumin

1 1/2 cups frozen corn, unthawed


For the ingredients that need to be chopped I use this amazing chopped that we received as a wedding gift.

It’s my understanding that it can be purchased from Bed Bath and Beyond, or Target. It has already saved me a lot of time! Oh and it’s called the Vidalia Chop Wizard.

I do not chop my chicken, I throw it in whole along with all of the other ingredients, including the corn. I let it cook all day, and by the time I get home the chicken easily shreds apart. This recipe is simply delicious! I am sure you could add other veggies if you are looking to up your veggie intake.

Again, I love my crock pot. Throw everything in and forget about it until you are ready to eat!