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Low Fat Crock Pot Recipes

While a low carb diet can be healthy, it is not always the prime diet for everyone.  These low fat crock pot recipes can help provide additional healthy meal alternatives for you and your family.  Don’t worry about spending hours in the kitchen, since one of the best parts about crock pot cooking is to get everything set up, and then letting it go until dinner time.  

With these low fat recipes, you can create elegant and fun new meals your friends and family will enjoy.  If you feel like adding in another recipe, please leave us a comment.  We are always looking forward to trying out new recipes!

Low Fat Crock Pot Gumbo

This is a delicious vegetarian gumbo that is low, and I mean super low, in fat.  It comes out tasting great without the meat, and has a little bit of a spicy kick to it.


      • 28 ounces of diced tomatoes
      • 12 teaspoons of cracked peppercorn
      • 12 cups of brown rice
      • 6 stalks celery, diced
      • 4 teaspoons of lemon juice
      • 4 garlic cloves, minced
      • 4 cups vegetable chicken broth
      • 2 teaspoons of paprika
      • 2 tablespoons of dried thyme
      • 2 cups sliced okra, frozen or fresh
      • 1-2 dashes hot pepper or tabasco sauce
      • 1-2 chopped onions
      • 1 tablespoon of olive oil
      • 1 deiced green pepper
      • 1 bay leaf
      • salt, optional, to taste


        1. Heat the olive oil for about 30 seconds in a medium skilled over medium heat.
        2. Toss in your celery and onion and cook until it softens.  This normally takes about 5 minutes.  Then slowly stir in the thyme, garlic, bay leaf, and peppercorn.  Cook this combination for about a minute.
        3. Slowly add in the tomatoes and bring to the skillet to a boil.
        4. Once these ingredients are mixed and boiling, move the mix over to your crock pot.
        5. Once the transfer is completed, add in the rice and the broth.
        6. You have two options when it comes to cooking in the crock pot, you can cook this mixture for 3 hours on high, or 6 hours on low.  The low setting tends to produce a better mix of the flavor, but you will loose some of the spice.  The rice should be tender before moving on to the next step.
        7. Mix the lemon juice and paprika in a small cup and add in the mixture along with the green pepper.  At this point in time, discard the bay leaf.
        8. Cook for another 20 minutes or so and your gumbo will be complete once the green pepper goes tender.

      You can add in dashes of hot sauce to your desired spice level.  If you have more carnivorous tendencies, boneless and skinless chicken breast, sausage, or your favorite seafood (shrimp is a personal favorite) can be added.  Simply cook your meat before adding it to the crock pot.  If is often best to add this before the long term cooking period.

      Low Fat Minestrone

      This recipe is even easier and comes in at around 2 grams of fat per serving.  Definitely a win for someone watching their fat intake.


          • 2 14.5 ounce cans of veggie broth
          • 1 cup uncooked instant rice
          • 18 ounce can crushed tomatoes, do not drain
          • 8 medium green onions
          • 3 medium carrots
          • 3 small zucchinis
          • 1 medium yellow bell pepper
          • 2 teaspoons dried marjoram
          • 2 cups of shredded cabbage
          • 2 cloves garlic
          • 1 teaspoon salt
          • 1/4 cup chopped fresh basil
          • 1/4 teaspoon pepper


            1. Prepare your vegetables.  Skin and chop the carrots, cut the pepper into 1/2 inch sections, slice the zucchini into about 1/2 inch sections, finely chop the garlic, and slice the green onions.
            2. Toss everything but the basil and rice into the crock pot then put the lid on.
            3. Cook on low for between 6 and 8 hours.  The veggies should be nice and tender.
            4. Add the rice.  Continue cooking on low for another 15 to 30 minutes, or until the rice is tender.
            5. Sprinkle in the basil and serve.

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