29 Healthy Crockpot Recipes You Can Prep and Freeze Ahead of Time

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Here, find 50 ways to take chicken breasts to the next level. Cut tofu into 1-inch cubes. Axe on Google Plus Dr. This hearty cereal grain is rich in a type of fiber called beta-glucan which has powerful, antimicrobial capabilities that boost immunity and lower cholesterol. Swiss chard contains betalains also found in beets , vitamins A, C , E and K, magnesium, potassium, fiber, calcium, choline, a host of B vitamins, zinc and selenium. Add chicken stock; cover and cook 4 minutes or until tender, stirring occasionally.

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We use whole-wheat pizza dough for the easy pull-apart bread edge. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt. For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast.

If you can't find frozen, be sure to rinse canned artichoke hearts well--they're saltier than frozen. Serve with hot sauce on the side, if desired. Trade in plain crudités for something with more panache with this quick marinated vegetable recipe. Soak bell peppers, fennel and frozen artichoke hearts in an orange- and oregano-flavored marinade and in just a couple hours you'll have a tasty antipasto ready to serve with your cheese plate.

Serve as an easy appetizer with tortilla chips and carrot sticks. Who says healthier can't taste better? If serving at a party, you might consider doubling the recipe.

These stuffed mushrooms will be devoured quickly! Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil. We love it for dinner as well as lunch.

If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad. This dish can be made without the sprouted beans, but is especially delicious with them--if you have extras, try them on a salad.

The marinated chicken only needs a quick sauté before you pair it with crunchy refreshing toppings like cucumber and green onions and a crisp Bibb lettuce leaf. Restaurant chicken satay just can't compete with our lighter and more flavorful version. Light coconut milk, lime juice, brown sugar, fish sauce, fresh ginger, and curry powder combine for a potent and highly flavorful marinade for the chicken pieces.

The real magic is with the almond butter dipping sauce though. It's luxuriously creamy with a kick of garlicky heat from the Sriracha. Munch on cucumber slices to cool of your palate between dips in the sauce. To speed up prep time, add the chicken to the marinade and make the dipping sauce before you leave for work in the morning.

You'll only need to skewer the chicken and grill when you get home. Miso is a thick, fermented soybean paste. It comes in several versions; the most common, shiro miso, is also the mildest and sweetest.

You may see it called yellow or white miso at the supermarket. If you're feeling adventurous, opt for "red miso. Small bits of Japanese miso add worlds of flavor to every type of dish, from soups to stir-fries. In this grilled chicken dish, the miso vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill.

The noodle mixture and the chicken can be made a couple of days ahead, and the cooked dish makes great leftovers. This superfast stir-fry is overflowing with traditional Asian spices and comes together in under 20 minutes. If you don't have or can't find oyster sauce, clam juice or fish sauce will work in its place. Rice noodles are more firm and don't turn mushy after being sautéed in the pan, but feel free to use fine udon noodles instead.

Or spoon the chicken mixture over a bed of brown rice. That will be equally savory and likely save you one ingredient at the supermarket. If you like heat, top your stir-fry with a bit more sambal oelek, a hot sauce made with red chiles, garlic, ginger, fish sauce, and sugar.

Craving a rice bowl from your favorite Chinese restaurant but can't spare the calories? You've got chicken, broccolini, and rice. It's a full meal in one bowl. What more could you ask for?!

Green beans and asparagus are smart substitutes for the broccolini if you can't find it. Top with a little Sriracha or sambal oelek for a flavor-filled kick of heat. If you'll have leftovers, save the remaining soy sauce mixture and drizzle it on just before you eat the warmed dish.

Calling all garlic lovers! Classic chicken alfredo gets a tasty twist when mixed with homemade roasted garlic. Roasting a whole garlic head requires about an hour of your time, but the flavor results are significant. We've cut the cheese entirely because the roasted garlic creates a luscious sauce when combined with a quick butter-flour roux. This lighter alfredo recipe is certainly company worthy, but you can speed up the cook time for weeknights by roasting the garlic and squeezing the pulp from the head on the weekend.

Serve with a simple side salad, or if the oven is still hot after you cooked the garlic, roast a few vegetables for an easy-as-could-be side. Robust Italian flavors—piney rosemary, peppery pancetta, zingy lemon—make homey chicken breasts sing in this classic Italian chicken dish.

If you want to save time at dinner, marinate the chicken breasts before you leave for work. Frozen artichoke hearts are much easier and more time friendly than breaking down whole artichokes, but if you have the fresh variety and want to use them in this dish, feel free. They'll be a bit more firm than the frozen artichokes. Serve these juicy chicken breasts with whole-wheat orzo or fettuccine to sop up the rich sauce.

This one-pan chicken dish will wow guests, but it's also fast enough to make your weeknight rotation. Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

The lemon rind can be bitter for some people. One option is to gently shave off a few strips of the rind to reduce how much you eat in a bite. You can also look for Meyer lemons which have a sweeter flavor that's closer to that of an orange than a traditional lemon. Chicken and rice is a classic weeknight staple. Whole grains like quinoa, bulgur, and farro are healthier alternatives to regular white rice.

In this dish, nutty farro retains a pleasant chewiness as it absorbs the flavorful stock. Porcini mushrooms and Parmesan cheese are two big sources of satisfying umami. If you have any leftover kale after you use it in this dish, make a simple kale salad side. Let it sit so the leaves soften while the chicken cooks.

We like how the marinade really only needs 30 minutes to flavor the chicken, but if you want to speed up prep, you can marinate the chicken overnight in a zip-top plastic bag. Stuffed chicken may very well be the entertaining cook's best friend. It appears complicated and fussy, but really it's very simple to execute. Your guests will never know that you didn't need to use complicated string to hold your chicken together; toothpicks are suited for the job. In this classic stuffed chicken recipe, turkey sausage doesn't overpower the chicken, and we really like it with the combination of fennel seeds and mild provolone cheese.

Guests will appreciate how flavorful it is; you'll appreciate that it's done in under 45 minutes. Fast, zingy Mexican flavors run bold in these quick shredded chicken tacos. Don't be fooled by the fruity salsa. The jalapeño packs a real punch of heat.

It's easy to cut back though. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too.

Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. This fast chicken dinner, which is ready in just 30 minutes, is a great way to use ingredients you might have in your fridge and pantry. Fresh avocado, cilantro, onion, and lime juice—often left after a taco night—come together to create this irresistible, Mexican-inspired spicy chicken dish.

Because you'll mash up the avocado into a guacamole sauce, this is a good use for overripe avocados. They're often too mushy for anything other than guac or an avocado spread, so put them to good use here. Serve the chicken over seasoned brown rice or on a bed of fluffy quinoa. Mexican pork chorizo is a smoky sausage that boosts the flavor of lean chicken breast.

In this fast Mexican-inspired chicken dish, we add chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor. If you can't find chorizo, look for spicy turkey sausage instead.

Queso fresco is a crumbly salty Mexican cheese that doesn't melt easily. If you want stringy melted cheese instead, opt for Monterey Jack. Shred it on top of the chicken before serving.

The quesadilla is a time-crunched cook's go-to. They're fast, easy, and almost effortless. They are also really handy for using up ingredients you might have on hand. Combine a protein, cheese, and some veggies for many different combinations. In this lightener chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. Poblano peppers have a warm bite to them.

If you're brave, sprinkle in a teaspoon or two of minced jalapeño before cooking the quesadilla. The lime in the yogurt mixture will intensify over time—combine just before serving. Make your next family dinner a fiesta! These spicy tostadas are safe to serve to even the pickiest of eaters.

If you've got young ones who can't handle the heat, leave the spice rub off their chicken breasts before cooking.

Split the bean mixture before adding the adobo sauce, too. It's flavorful but may be too warm for sensitive palates. One serving of this fast Mexican dinner is a hearty two tostadas, and the serving of jicama slaw on each tostada is gracious; serve with a side of grilled corn or a tomato-avocado stacked salad.

Here's a six-ingredient Middle Eastern-inspired dish that delivers big taste with minimal fuss. Salt, pepper, and olive oil are freebies since you're pantry is well stocked.

The two-hour marinating time infuses the chicken cubes with rich flavors of earthy oregano and zingy lemon, but if you're pressed for time, cut the marinating back to 15 minutes—lemon flavor will still come through.

The tomato-parsley salad couldn't be any easier to prepare, and when it comes to delicious simple flavors, this one ranks high. Make sure you wash your parsley before adding it to the tomatoes. Tiny flecks of sand hide out in the leafy herb. Whole lemons preserved in a salty brine are a flavor powerhouse. Look for preserved lemons at specialty stores, or order online from rakuten. They work wonders in dishes that can use a tangy, salty punch: Try chopping a little into a grain salad, or mix into a simple pasta dish with parsley, garlic, and grated cheese.

Cook lemon mixture in 2 teaspoons olive oil in a small skillet over medium heat, stirring occasionally, 15 minutes or until lemon rinds are very tender. Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. It's nutty and rich, with a slightly bitter finish and an unctuous mouthfeel akin to peanut butter.

Look for tahini that's well blended little to no separation. You'll find jars or cans of it on the international aisle of the supermarket. Refrigerate after opening, and stir well before you measure. It may take a few minutes of stirring. If you can't find any tahini, substitute peanut butter. It's sweeter than tahini, but it will work in a pinch. Explore many Middle Eastern possibilities in this easy chicken dinner. We're combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast.

Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. One chicken breast comes in at just over calories. That leaves room for a side of whole-grain quinoa or farro. If you have leftover spinach, use it for a simple side salad. If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with a drizzle of olive oil and balsamic vinegar. Take a weeknight culinary adventure to North Africa with this Moroccan-inspired chicken recipe.

Sweet onions are the ideal ingredient to contrast the strong spices used to season the chicken breasts. The bold spices are so potent you only need to marinate the chicken breasts for 10 minutes before cooking.

You can eat this light chicken dish as is for a low-calorie dinner—one serving is only calories—or pair it with roasted vegetables and a side of whole grains to make a full plate. Brown rice would be great if you have it on hand. Try stirring in a spoonful of tahini, which is a sesame seed paste, for a punch of flavor. Home Recipes Recipe Finder. Chicken Breasts 50 Ways Boneless chicken breasts continue to balloon in size, from what was a standard 5 to 6 ounces each to nearly 8 ounces.

Tandoori-Spiced Chicken You shouldn't let chicken breasts marinate for hours. Chicken Fajitas A marinade of dark Mexican beer like Negra Modelo , soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor. Hawaiian Chicken Store-bought marinades are certainly convenient, but they're often loaded with sodium. Chicken with Mushroom Sauce Once chicken breasts are finished cooking, don't wash the pan.

Pimiento Cheese Chicken Instead of putting tangy pimento cheese spread between two pieces of bread, mix things up and stuff chicken breasts with it. Couscous-Stuffed Chicken When it's cooked, couscous is fluffy but still chewy and firm.

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