Good Lifestyle

The summer may be all the bloat-busting smoothies and frozen desserts healthy, but with a sweater weather upon us, it's time to dust off the old slow cooker (or invest in!) And do some packed items nutritious comfort food to burn fat.Whether you want spicy or sweet, vegan or meat, we rounded slimmingcrock-pot recipes to please any palate.

RELATED: We found thebest recipes for smoothies to lose weight.

Diving into a Sunday evening warming bowl football Crock-PotChili? This does not mean that you have to worry about automatic book Monday morning flight. A typical chili is rich in calories, fat and sodium (that extra handful of grated cheese does not help). Instead, try a hearty bowl of this vegan chili, which is dotted with thin vegetables as zucchini, peppers and corn. Ampere heat with extra pepper Cayenne, which helps burn fat.

YOU WILL NEED
1 onion, diced
2 cloves of garlic, chopped
1 green pepper, chopped
1 cup fresh or frozen corn kernels
1 zucchini, diced
8 oz mushrooms, sliced
3 cups diced tomatoes, fresh or packed in cartons BPA
3 cups cooked kidney or pinto beans or two 15-ounce cans low-sodium or no salt added beans
1/2 cup of water
2 c chilli powder
2 teaspoons cumin
1/2 teaspoon oregano
Dash cayenne pepper or to taste

INSTRUCTIONS
Mix all ingredients in a Crock-Pot. Cover and cook over low heat for 7 hours.

for 4 people

140 calories, 2 g fat, 30 g carbohydrates, 47 mg sodium, 9 g fiber, 11 g of sugar, 7 g protein

Recipe and photo ofHoly Cow vegan.

Do not blame us for that when chili clamor become a regular night of the week in your household singing. Chicken, spelled, and beans lend a substantial amount of overwhelming hunger protein, while antioxidants packed kale and garlic dole serious nutrition. One note: Before serving, make sure chicken is super soft.

YOU WILL NEED
2 chicken breasts
2 tablespoons of olive oil
8.5 oz (1 packet) farro
3 garlic cloves, chopped
1/2 onion, chopped
1 can of beans
1 can tomato paste
2 cans diced tomatoes (I grilled tomatoes Muir Glen fire)
3 cups Kale
Pinch of oregano
Cheese for topping

HOW TO DO IT

1. Place chicken and olive oil in the bottom of the slow cooker.
2. Add garlic, onions, beans, farro, tomato paste, the diced tomatoes and oregano on top.
3. Cook for 3 hours, then add the kale.
4. Bake for an additional hour and then remove the slow cooker *
5. Top with cheese and enjoy!

Recipe and photo ofAlmond Eater.

Green vibrant, strong spices like ginger and turmeric, fragrant and full lens fiber ... what's not to love about this Indian dish friendly loss weight? To complete the meal, pair it with a slice of whole wheat bread and a salad (make sure to slip in some of the best salad ingredients for weight loss!)

YOU WILL NEED
1 cup lentils Masoor
1 medium onion, finely chopped
4 garlic cloves, chopped
1 teaspoon ginger
1/2 tsp turmeric
1/2 cup tomato puree
4 cups of green vegetables packed (kale, spinach, watercress, lettuce, or any type of green, really, is here)
ground black pepper to taste
Salt
1/4 cup cilantro
A few drops of lemon juice

HOW TO DO IT

1. Soak the lentils in enough water to cover an inch.
2. Place the pot on a Crock-high setting and once it is hot enough add the onions, garlic and ginger with two tablespoons of water.
3. Add a little salt and ground black pepper. Stir everything together. Let them cook the onions until they are translucent. Place the lid on the pot Crock-helps speed cooking. Stir in onions every now and then. This should take about 10 minutes.
4. Add vegetables and tomato paste and mix well. Add turmeric. Stir.
5. Drain the lentils and add the green onion and mix well. Add four cups of water or vegetable broth and stir well. Add more salt and black pepper.
6. Put the lid on the pot-crock. Cook for about three hours on a high value or five hours on a low adjustment. If the mixture becomes dry during cooking, add more water.
7. When the DAL is down, stir the Dal well with a ladle. Check that salt and add more if necessary. In addition, add the black pepper plus if you have a taste.
8. Press a few drops of lemon juice and add the coriander and mix well. Serve hot.

For 8 people

107 calories, 0 g of fat, 0 mg of cholesterol, 47 mg of sodium, 20 g of carbohydrates, 5 g of fibers, 7 g of protein

Recipe and photo ofVegan Cow Holy Cow.

This fatty free vegan recipe will leave your mouth watering more. Celery, carrots and onion (called "Mireepoix", which leaders use as foundation for countless sauces and actions) Add flavors and antioxidants, while the black peas rich in protein (which are loaded with folic acid) add a hef at this flat facility with a slow cooker.

You will need
1 large onion, chopped
2 medium carrots, cut in 1/2 inches or finely cut round in rounds
3 stems of celery, cut in 1/2 inch dice
1 large pepper, cut in a 1/2 inch dice. I used the green but you can use any color.
1 soft potato, cut in 1/2 inch dice (optional but very tasty)
3 cups of black-eyed peas (if you use frozen, as I did, you can use these without any preparation. If you use dried dry peas, use 1 cup dried pea and soak overnight or at least 8 hours, then drain and rinse)
1 cup of mashed tomatoes
1 teaspoon of frilly sage
Cumin of 2 tbsp.
1 C. Chile Ancho powder tea
1 Chipotle Chile with Adobo sauce, finely minced
4 cups of vegetable broth
Salt
Coriander for the filling

HOW TO DO IT

1. Place all the ingredients in a crockery pot, add the stock and mix well.
2. Cover the pot-rider and cook on a high adjustment for 4 hours or low for 6 to 8 hours or until all vegetable peas and black-eyens are tender.
3. Garnish with coriander and serve hot with brown rice, quinoa or crisp whole wheat bread.

Serve 8

198 Calories, 1 g of grease, 0 mg of cholesterol, 109 mg of sodium, 47 g of carbohydrates, 19 g of fibers, 7 g sugars, 15 g protein

Recipe and photo ofSainte vegan cow.

There is something so deeply satisfactorygroats. The perfect balance of creamy and mellow, it fulfills totally (thanks to all the fiber of oats) without making you feel heavy. Add extra apples and give up brown sugar to make this dish even healthier. (Discover our guide for nine tasty trim to strengthen your morning oats here!)

You will need
1 steel oatmeal cup
1 1/2 cups of coconut milk
1 1/2 cup of water
2 apples (carrots, peeled, dice cut)
2 c. Soup brown sugar
1 tablespoon coconut oil
1 cinnamon teaspoon
1/4 c. Sea salt tea

Optional for garniture
Cinnamon or extra brown sugar
Chopped nuts such as almonds, nuts, pecans, etc.
Fruits such as banana slices, a fresh apple or berries

HOW TO DO IT

1. Vaporize the interior of your slow cooker with oil thoroughly. This step is very important!
2. Add all the ingredients to the slow cooker: oats, coconut milk, water, apples, brown sugar, coconut oil, cinnamon and sea salt. Stir to combine well.
3. Cook at low prices for 5 to 7 hours depending on your stove. Some take longer and some are faster. We recommend trying a test test during the day to see how long your slow player is before trying at night.
4. Serve and allow to cool. If desired, add packings of your choice.

Serves 6-8
(Nutritional info for 6 servings)
253 calories, 18 g of grease (15 g saturated), 0 mg of cholesterol, 91 mg of sodium, 24 g without carbohydrates, 4 g of fiber, 11 g sugars, 3 g protein

Recipe and photo ofThe Fitchen.

This soup proves simultaneously that both a) you do not need a calorie dinner at the bomb to stay satisfied; and b) the ideal house for an extra kale is really in a comforting and hot soup bowl. With Moroccan inspired vibrations, this slow cooker recipe gives you the license to become crazy about some of the best spices to burn fat, like cinnamon and cayenne.

You will need
1 carton of vegetable broth
5 sheets of Kale
5 average carrots
1 box of white beans
1 box of black beans
1 diced tomato box
1/2 of a red onion
1 garlic clove
4-5 Fresh Thyme Sprigs
1 bay sheet
1 1/2 c. Soup salt
1 black spoon at c.
1/2 C GSP Paprika
1/2 c. Ginger powder tea
1/4 c. Cumin
1/4 c. Cinnamon
1/4 c. TSP Cayenne
1/8 c. TSP ALLSPICE
2 1/2 c. Soup of white wine vinegar
2 tablespoons of olive oil

HOW TO DO IT

1. Prepare the vegetables as follows.
2. Sliceholes away from the stems and cut pieces of size. Cut the carrots into small pieces - the smaller they are, the more they will cook! Cut the onion. Peel garlic. Drain the two bean cans.
3. Add everything into the pot-rider, mix with a great spoon and adjust the heat to high.
4. The Kale will take some time to cook, but it will eventually do it.
5. If you wish, you can move it from time to time. This will make all the cooking herself, however. If it starts to be too hot, decrease the heat for a moment.
6. Cook 4 hours or until the carrots are tender and serve in bowls. I recommend a piece of gluten-free toast to go with your soup.

Serve 8

314 calories, 5 g of grease (1 g saturated), 0 mg of cholesterol, 1 187 mg of sodium, 52 g of carbohydrates, 13 g of fiber, 5 g sugars, 18 g protein

Recipe and photo ofThe Fitchen.

Having a fiery breathing is a good sign for your weight loss efforts. It has been shown that spicy food has been shown to your metabolism and can help you eat more slowly, so consuming less calories. Garnish with Cilantro, which helps to overcome swelling and soothes digestive problems and a fresh lemon pressure to give the box a Citrutrusy and appetite kick.

You will need
1 box (15.5 ounces) Cocina Latina® Bush A La Diabla
1 box (15.5 ounces) White Bush'S® Hominy
1 Jalapeño means, sliced ​​in the rings (trick: for less heat, remove the seeds.)
3 cups of low sodium chicken broth
3 Middle (6 ounces) Chicken breast
1/4 cup of Cilantro, minced

HOW TO DO IT

1. Place all the ingredients in a 5-liter cooler. Cover and cook at the bottom for 6 hours or until the internal chicken temperature of at least 165 degrees Fahrenheit. (Tip: Can cook up for 4-5 hours.)
2. Remove the chicken, shredded with 2 forks. Return to the slow cooker for 20 minutes or until you can heat.
3. Sprinkle with Cilantro on the top and serve.

Serves 6

250 calories, 4 g of grease, 74 mg of cholesterol, 739 mg of sodium, 21 g of carbohydrates, 6 g of fiber, 2 sugars of 2 g, 34 g protein

Recipe and photo ofThe best bush beans.

The Quinoa Satisfactory and Slimming could get all love when it comes to the best carbohydrates for your abdominals, but barley too is a superstar. Packed with fibers, it's satioting and AIDS digestion. Sweet potatoes (10 potato recipes for weight loss) and vegetables such as corn, green pepper, green beans and carrots also ensure that this soup is a nutritious plant.

You will need
1 cup of ordinary pearl barley unclean
1 dried bay sheet
1/2 c. Fennel seed tea
1 1 1/2 cups of baby cutting carrots ready to eat, cut in two crosses
1 cup of sliced ​​celery (2 average stems)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green pepper (1/2 medium)
2 garlic cloves, finely chopped
1 large dark orange soft potato, peeled, cubed
1 1/2 Cup Green Giant® Valley Fresh Steamers Steamers® Niblets® Frozen corn (from 12-oz.bag)
1 1/2 Cups Green Giant® Valley Steamers Fresh Steamers® Coupé Gerzen Green Beans (from 12 oz)
1 1/4 c. Salt
1/4 c.
2 cans (14-oz each) Vegetable broth
6 cups of water
1 diced tomato box (14.5-oz) (14.5-oz) with basil, garlic and oregano, not due

HOW TO DO IT

1. Slow stove of 5 to 6 years at 6 legs, layer all ingredients except tomatoes; Do not move.
2. Blanket; Cook on the bottom adjustment for 6 to 8 hours.
3. About 10 minutes before serving, stir tomatoes in the soup. Blanket; Cook at the low adjustment 10 minutes more or until tomatoes are carefully heated. Remove the bay sheet before serving.

Serve 8

183 calories, 1 g of grease, 0 mg of cholesterol, 720 mg of sodium, 38 g of carbohydrates, 8 g fiber, 7 g sugars, 7 g protein

Recipe and photo ofEasy home meals.

Improved by a little spice, this velvety soup gets its weight of squash, onion and garlic, instead of relying on caloric cream and butter. The carotenoid rich mostimot squash is perhaps one of the most perfect autumn superfalls and remains that you may have are perfect for roasting and adding to a salad.

You will need
8 Cup of Butternut squash [peeled and chopped in 1 "cubes]
1 yellow onion, finely chopped
2 cloves of garlic, minced
32 ounces vegetable broth
1/8 c. TSP Cayenne Pepper
1/2 c. Rouge Chile Flake Tea
1/2 c. Trette pepper black
1/2 c. White pepper tea
3 Sprigs Thyme Fresh

HOW TO DO IT

1. Peel and chopitate the butternut squash in cubes about 1 "square.
2. Chop the onion and thin garlic.
3. In a large pot, add squash, onions, garlic, thyme and broth.
4. Add seasonings and use a spoon to move them.
5. Define the low temperature and cook for 4 to 6 hours, stirring occasionally. The soup is made when the squash is very tenderness
6. Using an immersion mixer, puree the ingredients until powerful pieces and that all the pieces have disappeared. If you do not have an immersion mixer, simply pour the mixture into a regular mixer [in 2 lots, if necessary] and mix until smooth.
7. Serve with fresh black pepper and crisp baguette.

Serves 6
118 calories, 1 g of grease, 0 mg of cholesterol, 489 mg of sodium, 25 g of carbohydrates, 4 g of fiber, 5 g sugars, 5 g protein

Recipe and photo ofThe Fitchen.

Lean meat and tasty flavor of Chile and garlic powder make this pot-pot recipe a real crowd-pleasant-and the preparation can be done in less than 20 minutes. Natural Crispbreads Add a beautiful crunch, while pinto rubbish beans and nutritious are a good contrast.

You will need
2 LBS skinny chopped beef or turkey
3 tablespoons of Chile powder
2 c. Soup all-purpose flour
1 C. TSP salt
1 C. Garlic powder tea
2 cups of water
1 15 ounces can beans Pinto, rinsed and drained
8 ounces Primizie Crispbreads (choose your favorite flavor)
2 cups of shredded lettuce
3/4 cup of chopped tomatoes
6 c. Finely chopped onions
Optional: Sure cream, cheddar cheese and chopped fresh coriander for the garnish

HOW TO DO IT

1. In a large jump saucepan, cook ox with medium heat until it is no longer pink; Drain.
2. Place the beef in a slow stove and stir in chili powder, flour, beans, salt and garlic powder up mixed; Stir in the water. Cover and cook for 30 minutes or until he was heated and hold for 1 to 2 hours maximum.
3. To serve, divide Primizie Crispbreads among six service bowls. Top with beef mix, lettuce, cheese, tomatoes and onions; Garnish cheddar cheese, sour cream and Cilantro, if you wish.

Serves 6

Version of lean chopped beef: 519 calories, 19 g of grease, (4 g saturated), 135 mg of cholesterol, 1,277 mg of sodium, 32 g of carbohydrates, 5 g of fiber, 2 g of sugar, 52 g of protein

Skinny Turkey Version: 441 calories, 19 g of grease (1 g saturated), 88 mg of cholesterol, 1 286 mg of sodium, 32 g of carbohydrates, 5 g of fiber, 2 sugars of 2 g, 36 g protein

Recipe and photo ofPrimizie snacks.

Each culture has its roast pot version, this incredible slow cooked amalgamation of meat and vegetable chuns and tasty cutting boats. When it comes to choosing the best rendering, we have to deal with Julia Child, who believed that the french Burgundy beef was the best roast of the world's pot.

You will need
2 tape bacon, cut into 1/2 inch pieces
1/4 cup of flour
Black salt and pepper
2 LB Roasted Chuck, excess fat removed, cut into 1 inch pieces
1/2 bottle of dry red wine
2 cups of weak sodium beef broth
2 tablespoons of tomato pulp
2 bay leaves
2 cups onions frozen pearls
1/2 LB Mushrooms, Removed Rods
1 cup of frozen peas

HOW TO DO IT

1. Preheat a large stove or anti-adhesive jumper over medium-high heat. Cook the bacon until the fat is rendered and the bacon is clear. Remove the bacon with a slit spoon and drain on paper towels; put aside. Leave the pan on the heat.
2. Combine the flour and a lot of salt and pepper in a sealeable plastic bag. Working in batches, add the beef and shake until the pieces are slightly covered; Remove the beef from the bag and shake the excess flour. Add the pieces to the hot pan and cook until all sides are golden.
3. Remove the beef and add it to a slow cooker. When all the beef has been browned, add 1 cup of wine to the hot pan and scratch brown bits from the bottom with a wooden spoon. Pour the beef, as well as the rest of the wine, the broth, the tomato paste, the leaves of the bay and pieces of bacon.
4. Adjust the slow-temperature slower and cook for 4 hours until the beef is tender and falls into pieces with a pressure of a fork. Over the last 30 minutes of cooking, add the onions of pearls and fungi. Just before serving, add peas and simmer for a few minutes to cook. Discard the leaves of the bay.
5. Serve the stew by itself or on a mashed potatoes or buttered egg noodles with a good ladle of the baking broth.

Made 4 servings

500 calories, 12 g of grease (4 g saturated), 640 mg of sodium

The chest is a piece of meat notoriously hard. It takes the best pitmasters up to 18 hours of smoking at low temperatures to fight the beef in a state of acceptable tenderness. But through the miracle of the slow cooker, where moisture and heat combine to transform even the most difficult cups into tenderly-teaspoon masterpieces, the chest can be used in a state of soothing delight of The soul, with only about 15 minutes of preparation work.

You will need
1 tablespoon of olive oil
3 LB Brisket (preferably with a thin grease cap always attached)
Black salt and pepper
1 bottle (12 oz) Dark beer
2 cups of low sodium chicken broth
2 tablespoons of tomato pulp
2 great yellow onions, in quarters
1 bouquet of carrots, peeled
8 garlic cloves, peeled
2 bay leaves
1/4 cup of Greek yogurt of 2%
2 c. Chopped fresh parsley
1 C.

HOW TO DO IT

1. Heat olive oil into a large cast iron pan or jumping pan. Season the chest everywhere with black salt and pepper. Searez in the pan for about 7 minutes, until all sides are golden gold. Place in a slow cooker. Add beer to the pan and scratch gold bits. Pour on the chest. Add stock, tomato paste, onions, carrots, garlic and the leaves of the bay at the slow cooker. Cover and cook up for 4 hours (or at least 8 hours) until the
   The chest is very tender.
2. Combine yoghurt, parsley and horseradish in a mixing bowl.
3. Remove the handle from the stove and cut into thin pieces. Discard the leaves of the bay. Serve the chest in a deep and shallow bowl with onions, carrots and a broth ball poured on the top. Garnish each serving with a spoon of horseradish cream.

Gives 10 servings

380 calories, 25 g of grease (8 g saturated), 350 mg of sodium

It's not a dish that is on the radar of most Americans, but it should be. Pieces of tender pork in a living and slightly spicy broth dotted with vegetables. Add some hot tortillas, a piece of lime and a cerfeza, and you are halfway from Mexico with a big smile on your face. Just make sure that you appreciate this in the comfort and safety of your own kitchen, okay?

You will need
1 tablespoon canola oil
2 lbs boneless pork shoulder, cut into 1 inch cubes
Black salt and pepper
1 cup Low sodium chicken broth
1 Bottle Salsa Verde (15 oz)
1 medium onion, in quarters
1 large green pepper, cut into big pieces
2 cups of small marble potatoes or fingerling (optional)
8 maize tortillas
2 limits, cut in neighborhoods

HOW TO DO IT

1. Heat the oil in a large skillet or skilting stove on high heat. Season pork with salt and pepper. Working in batches, add the pork to the pan and Sear on all sides until it is caramelized outside but still believed in the center (do not overload pork or steam, nor steam, Neither the steam, not brown). Transfer to a slow cooker.
2. Add the broth to the hot stove and use a wooden spoon to scrape crispy and tasty pork pieces. Pour the broth on the pork, as well as the salsa verde, onion and pepper. Set the slow cooker and cook for 4 hours (or bass and cook for 8) until the pork is extremely tender. If you use the potatoes, add them to the pot in the last cooking time.
3. Serve the pork in bowls with cooked vegetables, with a ladle of the cooking liquid. Have hot corn tortillas and lime guys on the hand for makeshift tacos.

6 servings

460 calories, 24 g of grease (8 g saturated), 620 mg of sodium

It looks like braised short ribs adorn each French and Italian menu in the country these days. And why not? It is an inexpensive dish that takes a minimum of chief effort but can always recover a price tag of $ 20 + wherever it is served. Why pay money for something you can do so well at home, especially if you can cut calories in two?

You will need
1 tablespoon canola oil
2 short ribs boned by 2 lb
Black salt and pepper
2 cans or bottles (12 oz each)
Draft of Guinness
2 cups of beef broth with low sodium
3 big carrots, cut into big pieces
2 onions, in quarters
2 stem of celery, cut into big pieces
8 garlic cloves, peeled
2 bay leaves

Gremolata (optional):
1/2 cup of chopped parsley; 2 cloves of garlic, minced; Grated zest of 2 oranges or lemons

HOW TO DO IT

1. Heat the oil in a large skillet or skilting stove on high heat. Season all sides of the ribs with salt and pepper. Cushion them until a rich brunette crust is growing outside. Remove the ribs and place it in a slow cooker. While the pan is still hot, add the beer and scrape the bits stuck at the bottom with a wooden spoon. Pour the beer on the short ribs.
2. Add broth, carrots, onions, celery, garlic and bay leaves with short coasts and put the slow-hairdressing slow cooker. Cook for 4 hours until the beef is tender and falling almost separately. Discard the leaves of the bay.
3. If you use Gremolata, mix parsley, garlic and orange zest. Serve the beef (with a portion of the reduced sauce) on the soft polenta or the mashed potatoes. Sprinkle with Gremolata (if you use).

Made 4 servings

540 calories, 26 g of grease (9 g saturated), 660 mg of sodium