KFIT Crock Pot Wars

I don’t know about all of you, but come the Fall and Winter, I’m all about the Crock Pot.  Whether I’m meal prepping for the week (shredded chicken for days) or making a chili for the Pats game my Crock Pot it always going.  So this was a recipe swap that I was not about to miss!  We had everything from an award winning slow cooker Mexican quinoa to an amazing spiced wine that is guaranteed to warm you right up on a cold winters night.

So, for those of you who missed it (and shame on you) and for those who came and are dying to try out these delicious recipes, here are the winning recipes along with some honorable mentions:

Heather’s Beef & Broccoli *3rd place Winner*

  • 1lb boneless top round roast beef
  • 1 cup beef broth
  • 1/3 cup brown sugar
  • 3tsp minced garlic
  • 2 cups frozen broccoli

Combine all ingredients (except broccoli) and cook for 4-6 hours.  Add broccoli and cook another 45 minutes and serve.


Krysten’s Stuffed Pepper Soup *2nd place Winner*

  • 2tbsp olive oil
  • 3 colored peppers; diced
  • 1lb lean ground beef or turkey
  • 14oz chicken broth
  • 1 cup cooked rice
  • 2 cloves of garlic
  • ½ medium onion; chopped
  • 5oz can diced tomato
  • 8oz can of tomato sauce
  • 1tsp soy sauce
  • 1 cup shredded cheese

Brown turkey on stove top with olive oil, garlic, and onion.

Once browned, add turkey and remaining ingredients (except cheese and rice) to crock pot.

Cook on low 6-8 hours

Add cooked rice and cheese and heat on low until cheese is melted


Ally’s Buffalo Chicken Meatballs *1st place WINNER*

  • 1lb ground chicken (or turkey)
  • ¾ cup whole wheat bread crumbs (or panko)
  • 1 large egg
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 3-4 scallions
  • Salt and Pepper to taste
  • Franks Red Hot Sauce
  • *Optional ½ tsp Cayenne Pepper

Mix all of the above ingredients together (except hot sauce) and roll into ¼ – ½” meatballs and place into crock pot.  Add ¾ cup of buffalo sauce and gently toss to coat meatballs.  Cook on low for 8 hours.

***Quick Version***

Preheat oven to 400 degrees.  Mix as stated above and place on baking sheet.  Bake for 7 minutes or until all sides are brown.  Then place meatballs into crock pot and coat with buffalo sauce.  Cook on low for 1-2 hours 


These next few recipes, although not “official” winners, were too good not to share:

Mel’s Award Winning Slow Cooker Mexican Quinoa

  • 1 and 1/2 pounds (~4 cups) butternut squash (I bought already peeled and cubed)
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 small jalapeno, optional
  • 2 cans (19 ounces each) mild red enchilada sauce
  • 1 cup vegetable or chicken broth
  • 1 packet (1.25 ounces) taco seasoning
  • Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Spray your slow cooker with nonstick spray. Be generous!!  Peel and deseed the butternut squash (assuming you didn’t buy it already done). Cut it into cubes and place in the slow cooker.

Add in the corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount – these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.

Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.

Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.

Season with any additional spices and/or salt and pepper if desired.

Top bowls with optional toppings – some shredded cheese, fresh lime juice, sour cream, and cilantro.

And the winners are…


Krysten’s Slow Cooker Spiced Wine

  • 1 bottle red wine
  • ¼ cup honey
  • 1 orange zested and juiced
  • 2 cups apple cider
  • 5 whole cloves
  • 4 green cardamom pods
  • 2 cinnamon sticks
  • ¼ cup brandy

Add all ingredients to the slow cooker (except for the brandy).

Cook on low until warm, about 30 minutes to an hour; then stir in brandy.

Serve with an orange slice and cinnamon sticks; switch crockpot to “keep warm” setting

*Note* Wine can be sifted to remove cloves, cardamom, zest, and cinnamon sticks


As always, our KFIT event did not disappoint. From the food and drinks to the great conversations.  I always love these gatherings because it gives us a chance to meet and chat with people we don’t always get to see in a class and form relationships that last outside of the gym.

PicMonkey Collage

So thank you all for another successful event!!  See you at the next one!


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