Slow Cooker Nutrition?

  • I'm a busy student and professional, and usually only have time to cook once or twice a week. I tend to make a meal for the whole week each Sunday. Are there suggestions for how to keep proper nutrition while using a slow cooker?

    greywolfangel   by: greywolfangel
  • 2 votes
    kaitmit  almost 2 years ago by: kaitmit

    Slow cooker Chili! It may not be the time of year, but that stuff is always reliable as a high protein source. Find a recipe that uses some of the nutrition basics "Chow Down List" items like Tomato Paste, lean beef or lean ground turkey and tons of spices! Very good and great to preserve as a freezer item for whenever you want it!

  • 0 votes
    caridad722  almost 2 years ago by: caridad722


    You can bake sweet potatoes (just wrap in foil like you would in the oven). You can also roast squash (like Acorn squash). It's great for roasting lean cuts of chicken and pork. For a healthy roast, you can add in carrots and onions with spices like tumeric and cumin. You can also cook beans and lentils. Veggies are okay too, but they can get a bit mushy. You can get more creative, and cook things you might normally cook in the oven, like stuffed bell peppers. Soups and stews are nice in the winter, and can cook all day. The other thing about is you can add things like apples, carrots, onions, celery in bigger chunks to add flavor during cooking, and then pull them out before serving.

    The "Fix it and Forget it" series has lots of recipes and variety, although a lot of them would have to be adapted to be called healthy.

  • 0 votes
    mflynn  over 1 year ago by: mflynn

    I am a teacher at an intense charter school, so I also cook many of my meals on the weekend! I've found that many of the slow cookers recipes that I've found use canned soup which have a TON of sodium. I agree that Chili is a great option. I love stews though (like the ones below). I generally put in a tone of veggies with a meat, and canned diced tomatoes.
    Hope this helps!

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