Healthier Crockpot and One Pan Recipes

As the weather turns cold and weeknights get busy, cozy, nourishing meals become a must. These three winter-friendly recipes are healthy, comforting, and incredibly easy to make. Grab your Crockpot or a single pan, let the flavors simmer, and enjoy all season long.

Ingredients:

• • 2 ½ lbs boneless beef chuck roast, cut into 2-inch cubes and trimmed of fat
  • ½ cup water
  • ½ medium yellow onion, quartered
  • 3 tablespoons tomato paste
  • Juice of 1 lime (about 2–3 tablespoons)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • ¾ teaspoon fine salt, plus more to taste
  • ¼ teaspoon black pepper
  • Pinch of ground cloves
  • Pinch of ground chipotle powder (optional)
  • 3 bay leaves
  • Rice or tortillas for serving

  
  

  Directions:

  • Place the cubed chuck roast at the bottom of a slow cooker.
  • To a blender or food processor, add the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, salt, pepper, cloves, and chipotle powder (but not the bay leaves). Blend or process until smooth. Time saving tip: omit the blending or processing and add all of the ingredients to the slow cooker. You will want to slice the onion and mince the garlic if you do this.
  • Pour the sauce mixture over the chuck roast in the slow cooker and stir. Place bay leaves on top of the meat.
  • Cover and place on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily. Remove meat and put on a clean platter or shallow dish. Shred the beef with two forks, then return the shredded beef to the slow cooker and stir it into the liquid. Taste and season with additional salt and pepper as needed.
  • Serve over rice or with tortillas

  
  
  

  Crockpot Pulled Pork Bowls

  Ingredients:

  For the Shredded Pork:

  • 1 small yellow onion, thinly sliced (about 1 heaping cup)
  • 2 ½ – 3 lb boneless pork shoulder or Boston butt, patted dry
  • 3 garlic cloves, minced
  • 1 ½ cups (12 ounces) BBQ sauce of choice
  • ¼ cup apple cider vinegar
  • Fine salt and black pepper to taste

  
  
  For the Slaw:

  • 1 (10-12-ounce) bag coleslaw mix (about 4 cups)
  • 3 green onions, thinly sliced (reserve 2 tablespoons green parts for garnish)
  • ½ cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice (1 large lime)
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • ¼ – ½ teaspoon fine salt, or to taste
  • Pinch of chipotle powder or cayenne pepper (optional)

  
  
  For the Bowls:

  • 6 cups cooked rice (from 2 cups uncooked)
  • Reserved sliced green onions
  • Pickles or jalapeño slices
  • Additional BBQ sauce for drizzling

  
  

  Directions:

  • Place the sliced onion at the bottom of a 6- or 8-quart slow cooker.
  • Remove netting from the pork shoulder roast, if there is one. Place the pork roast on top of the onions.
  • Sprinkle the garlic and pour the BBQ sauce over the pork. Pour the vinegar around the pork so it mixes with the onions in the bottom.
  • Place the lid on the slow cooker and cook on low for 8-10 hours.
  • Using two forks or meat shredders, shred the pork directly in the slow cooker, mixing it with the juices. Taste and season with salt and pepper as desired. If serving right away, replace the lid and set to the warm setting for up to 2 hours before serving.
  • While the pork is cooking, prepare the slaw: In a medium bowl, combine the coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper, if using. Mix well and refrigerate until ready to serve.
  • To assemble: to each serving bowl, add ½ to ¾ cup rice, ⅓ to ½ cup slaw, and ½ to ¾ cup of the shredded pork. Drizzle with additional BBQ sauce. Garnish with pickles and sliced green onions.

  
  
  

  One Pan Chicken Sausage Orzo

  Ingredients:

  • 1 cup orzo, dry
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 small yellow onion, diced
  • 4 spicy Italian chicken sausages
  • 2 cups spinach
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • dash of black pepper

  
  

  Directions:

  • In a pan, add olive oil. Add minced garlic and diced onion to sauté.
  • Add chicken sausage to cook for 5-7 minutes until slightly brown.
  • Pour in chicken broth and dry orzo and bring to a boil.
  • Reduce to a simmer and cook for 10-12 minutes. Continue to stir.
  • Once all liquid has been absorbed and orzo has cooked through, add spinach to wilt.
  • Add grated parmesan cheese and seasonings. Mix thoroughly.