Fall and winter always make me want to use my Crock Pot more and with these diet friendly recipes, you can easily use your Crock Pot if you’re on a diet this year. Fall and winter are often the time many people struggle with their weight due to all the heavier foods eaten this time of year. Along with stress from school starting back, and the daily grind, putting on a few winter pounds can come quite easily with all the easy casserole dishes or typically heavy slow cooker recipes people turn to during colder months when they just want something quick and easy to come home to. Instead of making your usual heavier Crock Pot recipes, try making some of these diet friendly recipes. They are very filling, use some of the best fall and winter pieces of produce and plenty of filling protein, along with tons of vitamins and minerals from the vegetables used. They also taste incredible and I’ve tried all of them myself! I hope you’ll give them a go and embrace the slow cooker more often this year. It can be your diet’s and your wallet’s best friend!
1. Butternut Squash Soup
This is one of my favorite diet friendly recipes even though I’m not on a diet. I adore butternut squash, so anything with it is usually game for me. This recipe is actually created by Kelly Osbourne if you need some extra incentive to make it! She shared it with Redbook magazine as one of her favorite easy meals to make while she’s dieting. She has lost tons of weight recently and she eats great food. Check out this amazing soup recipe, and if you like sweet potatoes like I do, sub them in for the regular white potatoes used in this recipe. The flavors of this dish are incredible!
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
salt and pepper as needed
In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.
Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.