14 Crock-Pot Recipes for Weight Loss — Eat This Not That (2023)

Summer may have been all about the bloat-busting smoothies and healthy frozen desserts, but with sweater weather upon us, it's time to dust off the old slow cooker (or invest in one!) and make some nutrient-packed, fat-burning comfort food.Whether you're craving spicy or sweet, vegan or meat, we've rounded up slimming Crock-Pot recipes to please any kind of palate.

RELATED: We found the best smoothie recipes for weight loss.

1

Fat-Free Crock-Pot Chili

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (1)

Diving into a warming bowl of Sunday night football crock-pot chili? That doesn't mean you have to worry about automatic pound creepage on Monday AM. A typical chili is high in calories, fat, and sodium (that extra handful of grated cheese doesn't help). Instead, try a hearty bowl of this vegan chili, which is dotted with slimming veggies like zucchini, bell pepper, and corn. Amp up the heat with extra cayenne, which helps burn fat.

YOU'LL NEED
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, chopped
1 cup fresh or frozen corn kernels
1 zucchini, diced
8 ounces mushrooms, sliced
3 cups diced tomatoes, fresh or packaged in BPA-free cartons
3 cups cooked kidney or pinto beans or 2 15-ounce cans low-sodium or no-salt-added kidney beans
1/2 cup water
2 Tbsp chili powder
2 teaspoons cumin
1/2 tsp oregano
Dash of cayenne pepper or to taste

INSTRUCTIONS
Combine all ingredients in a Crock-Pot. Cover and cook on low for 7 hours.

SERVES 4

140 calories, 2 g fat, 30 g carbs, 47 mg sodium, 9 g fiber, 11 g sugars, 7 g protein

Recipe and photo by Holy Cow Vegan.

2

Farro and Chicken Chili

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (2)

Don't blame us when clamors for this chili become a regular weeknight chant in your household. Chicken, farro, and beans lend a substantial amount of hunger-crushing protein, while antioxidant-packed kale and garlic dole out serious nutrition. One note: Before serving, make sure chicken is super-tender.

YOU'LL NEED
2 chicken breasts
2 Tbsp olive oil
8.5 oz (1 package) farro
3 garlic cloves, minced
1/2 onion, chopped
1 can kidney beans
1 can tomato paste
2 cans diced tomatoes (I used Muir Glen's fire-roasted tomatoes)
3 cups kale
Pinch of oregano
Cheese for topping

HOW TO MAKE IT

  1. Place chicken and olive oil in the bottom of the slow cooker.
  2. Add garlic, onions, farro, beans, tomato paste, diced tomatoes, and oregano on top.
  3. Cook on high for 3 hours, and then add kale.
  4. Cook for an additional hour and then remove from slow cooker*
  5. Top with cheese and enjoy!

Recipe and photo by The Almond Eater.

3

Fat-Free Slow Cooker Dal

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (3)

Vibrant greens, powerful spices like ginger and turmeric, fragrant and fiber-filled lentils… what's not to love about this weight-loss-friendly Indian dish? To round out the meal, pair it with a slice of whole-grain bread and a salad (be sure to slip in some of these Best Salad Ingredients for Weight Loss!)

YOU'LL NEED
1 cup masoor lentils
1 medium onion, finely chopped
4 cloves of garlic, minced
1 tsp ginger
1/2 tsp turmeric
1/2 cup tomato puree
4 packed cups of greens (kale, spinach, watercress, lettuce, or any kind of green, really, is fine here)
Ground black pepper to taste
Salt to taste
1/4 cup chopped coriander
A few drops of lemon juice

(Video) Healthy Slow Cooker Recipes That Are So Easy And Tasty (MEAL PREP HACK) | LiveLeanTV

HOW TO MAKE IT

  1. Soak the lentils in enough water to cover them by an inch.
  2. Put the Crock-Pot on a high setting and once it is quite hot add the onions, garlic, and ginger along with a couple of tablespoons of water.
  3. Add some salt and ground black pepper. Stir everything well together. Let the onions cook until they are translucent. Placing the lid on the Crock-Pot helps expedite the cooking. Stir the onions every once in a while. This should take about 10 minutes.
  4. Add the greens and the tomato puree and mix well. Add the turmeric. Stir.
  5. Drain the lentils and add them to the onions and greens and stir well to mix. Add four cups of water or vegetable stock and mix thoroughly. Add more salt and black pepper.
  6. Put the lid on the Crock-Pot. Cook for about three hours on a high setting or five hours on a low setting. If the mixture gets dry during cooking, add more water.
  7. When the dal has broken down thoroughly, stir the dal well with a ladle. Check for salt and add more if needed. Also, add more black pepper if you have a taste for it.
  8. Squeeze a few drops of lemon juice and add the coriander and stir well. Serve hot.

SERVES 8

107 calories, 0 g fat, 0 mg cholesterol, 47 mg sodium, 20 g carbs, 5 g fiber, 7 g protein

Recipe and photo by Holy Cow Vegan.

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (4)

This fat-free vegan recipe will leave your mouth watering for more. Celery, carrots, and onion (called "mirepoix," which chefs use as the foundation for countless sauces and stocks) add flavor and antioxidants, while protein-rich black-eyed peas (which are loaded with folic acid) add heft to this easy slow-cooker dish.

YOU'LL NEED
1 large onion, chopped
2 medium carrots, cut in a 1/2-inch dice or thinly sliced in rounds
3 celery stalks, cut in a 1/2-inch dice
1 large bell pepper, cut in a 1/2-inch dice. I used green but you can use any color.
1 sweet potato, cut in a 1/2-inch dice (optional but very tasty)
3 cups black-eyed peas (if using frozen, as I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse)
1 cup pureed tomatoes
1 tsp dried, crumbled sage
2 tsp ground cumin
1 tsp ancho chili powder
1 chipotle chili in adobo sauce, finely minced
4 cups vegetable stock
Salt to taste
Coriander for garnish

HOW TO MAKE IT

  1. Place all the ingredients in a Crock-Pot, add the stock and mix well.
  2. Cover the Crock-Pot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
  3. Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.

SERVES 8

198 calories, 1 g fat, 0 mg cholesterol, 109 mg sodium, 47 g carbs, 19 g fiber, 7 g sugars, 15 g protein

Recipe and photo by Holy Cow Vegan.

5

Overnight Slow Cooker Cinnamon Apple Oatmeal

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (5)

There's something so deeply satisfying about oatmeal. The perfect balance of creamy and chewy, it's totally filling (thanks to all the fiber in oats) without making you feel heavy. Add extra apples and forgo the brown sugar to make this dish even healthier. (Check out our guide to nine tasty toppings to boost your morning oatmeal here!)

YOU'LL NEED
1 cup steel-cut oats
1 1/2 cups coconut milk
1 1/2 cups water
2 apples (cored, peeled, diced)
2 Tbsp brown sugar
1 Tbsp coconut oil
1 tsp cinnamon
1/4 tsp sea salt

Optional for Topping
Additional cinnamon or brown sugar
Chopped nuts such as almonds, walnuts, pecans, etc.
Fruit such as banana slices, fresh apple, or berries

HOW TO MAKE IT

  1. Spray the inside of your slow cooker with oil thoroughly. This step is very important!
  2. Add all ingredients to the slow cooker: oats, coconut milk, water, apples, brown sugar, coconut oil, cinnamon, and sea salt. Stir to combine well.
  3. Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.
  4. Serve and allow to cool. If desired, add toppings of your choice.

SERVES 6-8
(nutritional info for 6 servings)
253 calories, 18 g fat (15 g saturated), 0 mg cholesterol, 91 mg sodium, 24 g carbs, 4 g fiber, 11 g sugars, 3 g protein

Recipe and photo by The Fitchen.

6

Crock-Pot Kale Vegetable Soup

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (6)

(Video) 5 EASY + HEALTHY CROCKPOT MEALS // COOK WITH ME 2020 // TIFFANI BEASTON HOMEMAKING MOTIVATION

This soup simultaneously proves that both a) you don't need a calorie-bomb supper to be left feeling satisfied; and b) the perfect home for extra kale really is in a comforting, warm bowl of soup. With Moroccan-inspired vibes, this slow-cooker recipe gives you the license to go crazy with some of the best spices to burn fat, like cinnamon and cayenne.

YOU'LL NEED
1 carton of vegetable broth
5 leaves of kale
5 medium carrots
1 can of white beans
1 can of black beans
1 can of diced tomatoes
1/2 of a red onion
1 clove of garlic
4-5 sprigs of fresh thyme
1 bay leaf
1 1/2 Tbsp sea salt
1 tsp black pepper
1/2 Tbsp paprika
1/2 tsp ginger powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cayenne
1/8 tsp allspice
2 1/2 Tbsp white wine vinegar
2 Tbsp olive oil

HOW TO MAKE IT

  1. Prepare the vegetables as follows.
  2. Slice kale away from stalks and chop into bite-sized pieces. Chop carrots into small pieces – the smaller they are, the quicker they will cook! Chop onion. Peel garlic. Drain both cans of beans.
  3. Add everything into the Crock-Pot, mix with a big spoon, and set the heat to high.
  4. The kale will take a while to cook down, but it eventually will.
  5. If desired, you can stir it every so often. It will do all of the cooking itself, though. If it starts to look too hot, just decrease the heat for a while.
  6. Cook 4 hours, or until the carrots are tender, and serve in bowls. I recommend a piece of gluten-free toast to go along with your soup.

SERVES 8

314 calories, 5 g fat (1 g saturated), 0 mg cholesterol, 1,187 mg sodium, 52 g carbs, 13 g fiber, 5 g sugars, 18 g protein

Recipe and photo by The Fitchen.

7

Chicken on Fire Chili

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (7)

Having fiery breath is a good sign for your weight-loss efforts. Spicy food has been shown to rev your metabolism and may help you eat slower, thus consuming fewer calories. Garnish with cilantro, which helps beat the bloat and soothes digestive issues, and a squeeze of fresh lemon to give the dish a citrusy, appetite-suppressing kick.

YOU'LL NEED
1 can (15.5 ounces) BUSH'S Cocina Latina® Pintos a la Diabla
1 can (15.5 ounces) BUSH'S® White Hominy
1 medium jalapeño, sliced into rings (TIP: For less heat, remove seeds.)
3 cups low-sodium chicken stock
3 medium (6 ounces) chicken breast
1/4 cup cilantro, chopped

HOW TO MAKE IT

  1. Place all ingredients in a 5-quart slow cooker. Cover and cook on low for 6 hours or until the internal temperature of the chicken is at least 165 degrees Fahrenheit. (TIP: May cook on high for 4-5 hours.)
  2. Remove chicken, shred with 2 forks. Return to the slow cooker for 20 minutes, or until heated through.
  3. Sprinkle cilantro on top and serve.

SERVES 6

250 calories, 4 g fat, 74 mg cholesterol, 739 mg sodium, 21 g carbs, 6 g fiber, 2 g sugars, 34 g protein

Recipe and photo by Bush's Best Beans.

8

Slow Cooker Vegetable Soup with Barley

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (8)

Satiating and slimming quinoa might get all the love when it comes to the best carbs for your abs, but barley, too, is a superstar. Packed with fiber, it's satiating and aids digestion. Sweet potatoes (10 sweet potato recipes for weight loss) and veggies like corn, green bell pepper, green beans, and carrots also ensure that this soup is a nutrient powerhouse.

YOU'LL NEED
1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 tsp fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, finely chopped
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz.bag)
1 1/2 cups Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12-oz bag)
1 1/4 tsp salt
1/4 tsp pepper
2 cans (14-oz each) vegetable broth
6 cups water
1 can (14.5-oz) diced tomatoes with basil, garlic, and oregano, undrained

HOW TO MAKE IT

  1. Ina 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  2. Cover; cook on Low setting for 6 to 8 hours.
  3. About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

SERVES 8

183 calories, 1 g fat, 0 mg cholesterol, 720 mg sodium, 38 g carbs, 8 g fiber, 7 g sugars, 7 g protein

Recipe and photo by Easy Home Meals.

9

Slow Cooker Butternut Squash Soup

(Video) I TRIED THE RICE DIET..... Was this a mistake!? High Carb Weight Loss using The Rice Diet Phase 1

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (9)

Enhanced by a bit of spice, this velvety soup gets its heft from the squash, onion, and garlic, instead of relying on caloric cream and butter. Carotenoid-rich butternut squash is perhaps one of the most perfect fall superfoods, and any leftover cubes you might have are perfect for roasting and adding to a salad.

YOU'LL NEED
8 cups butternut squash [peeled and chopped into 1" cubes]
1 yellow onion, finely chopped
2 cloves of garlic, minced
32 ounces vegetable broth
1/8 tsp cayenne pepper
1/2 tsp red chili flakes
1/2 tsp black pepper
1/2 tsp white pepper
3 sprigs fresh thyme

HOW TO MAKE IT

  1. Peel and chop butternut squash into cubes about 1" square.
  2. Chop onion and mince garlic.
  3. In a large Crock-Pot, add squash, onions, garlic, thyme, and broth.
  4. Add seasonings and use a spoon to stir them in.
  5. Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender
  6. Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don't have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.
  7. Serve with fresh black pepper and a crusty baguette.

SERVES 6
118 calories, 1 g fat, 0 mg cholesterol, 489 mg sodium, 25 g carbs, 4 g fiber, 5 g sugars, 5 g protein

Recipe and photo by The Fitchen.

10

Irresistible Easy Slow Cooked Chile Pie

Lean meat and savory flavor from chile and garlic powder make this crock-pot recipe a real crowd-pleaser—and the prep can be done in less than 20 minutes. Natural crispbreads add a nice crunch, while chewy and nutrient-dense pinto beans provide a nice contrast.

YOU'LL NEED
2 lbs lean ground beef or turkey
3 Tbsp chile powder
2 Tbsp all-purpose flour
1 tsp salt
1 tsp garlic powder
2 cups water
1 15-ounce can pinto beans, rinsed and drained
8 ounces Primizie Crispbreads (choose your favorite flavor)
2 cups shredded lettuce
3/4 cup chopped tomatoes
6 Tbsp finely chopped onions
Optional: sour cream, cheddar cheese, and minced fresh cilantro for garnish

HOW TO MAKE IT

  1. In a large saute pan, cook beef over medium heat until no longer pink; drain.
  2. Place beef in a slow cooker and stir in the chile powder, flour, beans, salt, and garlic powder until blended; stir in water. Cover and cook for 30 minutes or until heated through then hold for up to 1-2 hours.
  3. To serve, divide Primizie Crispbreads among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes, and onion; garnish with cheddar cheese, sour cream, and cilantro, if desired.

SERVES 6

Lean ground beef version: 519 calories, 19 g fat, (4 g saturated), 135 mg cholesterol, 1,277 mg sodium, 32 g carbs, 5 g fiber, 2 g sugar, 52 g protein

Lean turkey version: 441 calories, 19 g fat (1 g saturated), 88 mg cholesterol, 1,286 mg sodium, 32 g carbs, 5 g fiber, 2 g sugars, 36 g protein

Recipe and photo by Primizie Snacks.

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (10)

Every culture has its version of pot roast, that amazing slow-cooked amalgamation of hearty meat and vegetable chunks and flavorful broth. When it comes to picking the best rendition, we have to side with Julia Child, who believed the French boeuf bourguignonne was the world's finest pot roast.

YOU'LL NEED
2 strips bacon, cut into 1/2-inch pieces
1/4 cup flour
Salt and black pepper to taste
2 lb chuck roast, excess fat removed, cut into 1-inch pieces
1/2 bottle dry red wine
2 cups low sodium beef broth
2 Tbsp tomato paste
2 bay leaves
2 cups frozen pearl onions
1/2 lb button mushrooms, stems removed
1 cup frozen peas

HOW TO MAKE IT

  1. Preheat a large skillet or nonstick sauté pan over medium-high heat. Cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Leave the pan on the heat.
  2. Combine the flour and plenty of salt and pepper in a sealable plastic bag. Working in batches, add the beef and shake until the pieces are lightly covered; remove the beef from the bag and shake off the excess flour. Add the pieces to the hot pan and cook until all sides are golden brown.
  3. Remove the beef and add to a slow cooker. When all the beef has been browned, add 1 cup wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon. Pour over the beef, along with the rest of the wine, the broth, the tomato paste, bay leaves, and bacon pieces.
  4. Set the slow cooker to high and cook for 4 hours, until the beef is tender and falls apart with pressure from a fork. In the last 30 minutes of cooking, add the pearl onions and mushrooms. Right before serving, add the peas and simmer for a few minutes to cook through. Discard the bay leaves.
  5. Serve the stew by itself or over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.

MAKES 4 SERVINGS

500 calories, 12 g fat (4 g saturated), 640 mg sodium

(Video) Diet Cabbage Soup! Lose Ten Pounds In A Week! And Delicious!

12

Braised Brisket with Horseradish Cream

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (11)

Brisket is a notoriously tough piece of meat. It takes the best pitmasters up to 18 hours of low-temperature smoking to wrestle the beef into a state of acceptable tenderness. But through the miracle of the slow cooker, where moisture and heat combine to turn even the toughest cuts into spoon-tender masterpieces, brisket can be worked into a state of soul-soothing deliciousness with only about 15 minutes of prep work.

YOU'LL NEED
1 Tbsp olive oil
3 lb brisket (preferably with a thin fat cap still attached)
Salt and black pepper to taste
1 bottle (12 oz) dark beer
2 cups low-sodium chicken stock
2 Tbsp tomato paste
2 large yellow onions, quartered
1 bunch carrots, peeled
8 cloves garlic, peeled
2 bay leaves
1/4 cup 2% Greek yogurt
2 Tbsp chopped fresh parsley
1 Tbsp prepared

HOW TO MAKE IT

  1. Heat the olive oil in a large cast-iron skillet or sauté pan. Season the brisket all over with salt and black pepper. Sear in the pan for about 7 minutes, until all sides are nicely browned. Place in a slow cooker. Add the beer to the pan and scrape up any browned bits. Pour over the brisket. Add the stock, tomato paste, onions, carrots, garlic, and bay leaves to the slow cooker. Cover and cook on high for 4 hours (or on low for up to 8 hours), until the
    brisket is very tender.
  2. Combine the yogurt, parsley, and horseradish in a mixing bowl.
  3. Remove the brisket from the cooker and slice into thin pieces. Discard the bay leaves. Serve the brisket in a shallow, wide bowl with the onions, carrots, and a bit of broth poured over the top. Garnish each serving with a scoop of horseradish cream.

MAKES 10 SERVINGS

380 calories, 25 g fat (8 g saturated), 350 mg sodium

13

Pork Chile Verde

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (12)

This isn't a dish that's on most Americans' radar, but it should be. Tender pieces of pork stewed in a lively, slightly spicy broth studded with vegetables. Add a few warm tortillas, a hunk of lime, and a Cerveza, and you're halfway to Mexico with a huge grin on your face. Just make sure you enjoy this one in the comfort and safety of your own kitchen, okay?

YOU'LL NEED
1 Tbsp canola oil
2 lbs boneless pork shoulder, cut into 1-inch cubes
Salt and black pepper to taste
1 cup low-sodium chicken broth
1 bottle salsa verde (15 oz)
1 medium onion, quartered
1 large green bell pepper, chopped into big chunks
2 cups small marble or fingerling potatoes (optional)
8 corn tortillas
2 limes, cut into quarters

HOW TO MAKE IT

  1. Heat the oil in a large skillet or sauté pan over high heat. Season the pork with salt and pepper. Working in batches, add the pork to the skillet and sear on all sides until caramelized on the outside but still raw in the center (don't overcrowd the pork or it will steam, not brown). Transfer to a slow cooker.
  2. Add the broth to the hot skillet and use a wooden spoon to scrape up any crispy, flavorful bits of pork. Pour the broth over the pork, along with the salsa verde, onion, and bell pepper. Set the slow cooker to high and cook for 4 hours (or low and cook for 8), until the pork is extremely tender. If using the potatoes, add them to the pot in the final hour of cooking.
  3. Serve the pork in bowls with the stewed vegetables, along with a ladle of the cooking liquid. Have hot corn tortillas and lime hunks on hand for makeshift tacos.

MAKES 6 SERVINGS

460 calories, 24 g fat (8 g saturated), 620 mg sodium

14

Short Ribs Braised in Guinness

14 Crock-Pot Recipes for Weight Loss — Eat This Not That (13)

Seems like braised short ribs adorn every French and Italian menu in the country these days. And why not? It's an inexpensive dish that takes minimal effort from the chef but that can still fetch a $20+ price tag wherever it's served. Why pay the money for something you can do just as well at home, especially if you can cut the calories in half?

YOU'LL NEED
1 Tbsp canola oil
2 lb boneless short ribs
Salt and black pepper to taste
2 cans or bottles (12 oz each)
Guinness Draught
2 cups low-sodium beef broth
3 large carrots, cut into large chunks
2 onions, quartered
2 stalks celery, cut into large chunks
8 cloves garlic, peeled
2 bay leaves

Gremolata (optional):
1/2 cup chopped parsley; 2 cloves garlic, minced; grated zest of 2 oranges or lemons

HOW TO MAKE IT

  1. Heat the oil in a large skillet or sauté pan over high heat. Season all sides of the ribs with salt and pepper. Cook them until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beer over the short ribs.
  2. Add the broth, carrots, onions, celery, garlic, and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.
  3. If using gremolata, mix the parsley, garlic, and orange zest. Serve the beef (along with some of the reduced sauce) over soft polenta or mashed potatoes. Sprinkle with the gremolata (if using).

MAKES 4 SERVINGS

540 calories, 26 g fat (9 g saturated), 660 mg sodium

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FAQs

Can a slow cooker help you lose weight? ›

A slow cooker, lots of containers and a deep freeze can make a big difference in how much you eat out, simply because it's a time saver. If you know you've got something healthy and not high in calories stored in the freezer it makes resisting eating out for dinner a lot easier.

What are some of the best food for weight loss? ›

9 Foods to Help You Lose Weight
  • Soup. ...
  • Dark Chocolate. ...
  • Pureed Vegetables. ...
  • Yogurt with berries. ...
  • Nuts. ...
  • Apples. ...
  • Yogurt. Whether you prefer Greek or traditional, yogurt can be good for your waistline. ...
  • Grapefruit. Yes, grapefruit really can help you shed pounds, especially if you are at risk for diabetes.
20 Feb 2022

Is 14 hours too long in a slow cooker? ›

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that two to four hours is the maximum length of time you can leave food in a slow cooker on warm.

How can I eat healthy and lose fat? ›

9 weight loss tips
  1. Eat a high protein breakfast. ...
  2. Limit sugary drinks and fruit juice. ...
  3. Stay hydrated. ...
  4. Choose weight-loss-friendly foods. ...
  5. Eat more fiber. ...
  6. Drink coffee or tea. ...
  7. Base your diet on whole foods. ...
  8. Eat slowly.

What happens to fat in a slow cooker? ›

The fat will rise to the top, Wilmoth says, so if you don't trim it off before cooking, you'll end up with a greasy, oily pool of liquid or sauce at the end.

What are the 5 foods that burn belly fat? ›

7 Foods that Burn Belly Fat
  • Beans. “Becoming a bean lover can help you lose weight and whittle your middle,” registered dietitian Cynthia Sass told Today. ...
  • Swap your beef for salmon. ...
  • Yogurt. ...
  • Red bell peppers. ...
  • Broccoli. ...
  • Edamame. ...
  • Diluted vinegar.

What fruit stops weight gain? ›

Watermelon

Because 90% of a watermelon's weight is water, it's one of the best fruits to eat if you're trying to lose weight. A 100-gram serving contains only 30 calories. It's also a great source of an amino acid called arginine, which helps burn fat quickly.

Can I leave crockpot on low all day? ›

In a phone interview with Cooking Light, Crock-Pot customer service said it's safe to leave your slow cooker unattended on a low setting for several hours—even if you're not at home. Their FAQ section confirms this. "Crock-Pot® Slow Cookers are safe for countertop cooking for extended periods of time.

Is it safe to leave crockpot on low overnight? ›

Slow cookers are designed to be left to cook for long periods of time, so the truth is that it's entirely safe to leave your slow cooker on overnight, if you're out the house or if you're at work all day, as long as you follow all the directions and the manufacturer's instructions.

Is it better to slow cook on low or high? ›

The LOW setting takes longer than the HIGH setting. Once that temperature is hit, the appliance stabilizes at that temperature to allow for the ingredients to be cooked. This means most recipes can be cooked on either setting.

How do I lose 20lbs in a month? ›

If you want to lose 20lbs in a month, that's 5 pounds per week. To lose 5 pounds per week, you need to be at a deficit of around 17,500 calories per week. For reference, a pound of body fat is around 3,500 calories. A 17,500 calorie deficit per week is a deficit of 2,500 calories per day.

What should I eat to lose 30 pounds in a month? ›

How To Lose 30 Pounds In 30 Days: Meal Plan Included
  1. Do Intermittent Fasting. Diet Doctor. ...
  2. Cut All Sugar. During your 8-hour eating window, you need to avoid sugar like the plague. ...
  3. Drink More Water. ...
  4. Focus on Protein. ...
  5. Cut the Carbs. ...
  6. Prioritize Healthy Fats. ...
  7. Get Plenty of Sleep. ...
  8. Cut Out Alcohol.
3 Oct 2022

How do I lose weight after 60? ›

Burn more calories than you eat or drink. Eat more veggies, fruits, whole grains, fish, beans, and low-fat or fat-free dairy; and keep meat and poultry lean. Limit empty calories, like sugars and foods with little or no nutritional value. Avoid fad diets because the results don't last.

How full should crockpot be? ›

Reduce liquid when using a slow cooker

It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.

Should you sear beef before slow cooking? ›

Sear Before Slow Cooking

By quickly searing the flank steak before adding it to the slow cooker you increase the flavor tenfold and also improve the meat's texture. Deglazing the pan and adding the drippings to the slow cooker also adds another layer of intense, delicious flavor.

Why does meat float in crockpot? ›

That's partially because the slow cooker retains its liquids, rather than letting them evaporate. It's also because the meats you're cooking will release their own juices during the long cook time, which will also collect in the stoneware crock rather than evaporating.

What are the 2 vegetables that destroy stomach fat? ›

"A study published in the Journal of the Academy of Nutrition and Dietetics found that dark green veggies, like broccoli, may help reduce belly fat," says Amidor. Bonus: "The study also found that these veggies may also decrease risk factors for type 2 diabetes." "Beans are the ultimate weight loss food," says Hever.

What drink melts belly fat overnight? ›

Starting your day with a glass of lukewarm lemon water can do wonders for your body. The drink is packed with antioxidants and pectin fibre, which helps in melting the belly fat. To make the drink take a glass of water, squeeze some lemon juice and add a teaspoon of honey to it.

How do you activate brown fat cells to lose weight? ›

Lowering the temperature: Brown fat activates at colder temperatures, right before you start shivering. Some studies suggest turning down the thermostat, taking a cold shower or an ice bath could activate brown fat to help your body produce more to burn more calories.

What should I eat if I hungry at night and lose weight? ›

Best Foods to Eat Before Bed for Weight Loss
  • Whey Protein Shake. First and foremost, protein is important for weight loss - whey protein included! ...
  • A Warm Bowl of Oatmeal. ...
  • Greek Yogurt with Berries or Cherries. ...
  • Half a Turkey Sandwich. ...
  • Egg Wrap. ...
  • Smoked Salmon Bagel. ...
  • Cottage Cheese and Fruit.

Does lemon water burn fat? ›

Lemon water can promote fullness, support hydration, boost metabolism, and increase weight loss. However, lemon water is no better than regular water when it comes to losing fat. That being said, it is tasty, easy to make, and can be used as a low-calorie replacement for high-calorie beverages.

What food can you eat all day and not gain weight? ›

Examples include tomatoes, kale, grapefruit, celery, blueberries, broccoli, cantaloupe, cauliflower, and strawberries.
  • They're mostly made up of water.
  • They're low in calories.
  • They contain fiber, which helps make you feel and stay full.
26 Apr 2017

Which bread is good for weight loss? ›

Whole grain bread is the healthiest pick for weight. It provides you with the nutrition of several whole grains like oats, barley, corn and others. Whole grain means whole kernel -the bran, germ and endosperm, which makes them highly nutritious.

Can I leave my crockpot on warm all night? ›

Food can be left in a slow cooker on warm all night long. Cook food fully on high in the slow cooker as warm is designed to hold temperature and not cook food. Then switch to warm before bedtime. Ensure the proper amount of liquid in the cooker to avoid drying out the food or scorching on the bottom of the liner.

Do slow cookers use a lot of electricity? ›

Slow cookers have low wattage, so even cooking something for 8 hours will use less energy than an oven or hob. On average, slow cookers usually use about 1.2kW over the course of 8 hours, which means it will only use around 162.5w per hour, which works out at just 5 pence per hour.

Why is my beef chewy in slow cooker? ›

Why is meat still tough in the slow cooker? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

Should food be covered with liquid in a slow cooker? ›

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Can you put everything in a slow cooker the night before? ›

You can prep your ingredients and brown any meat if necessary the night before, put everything into the slow cooker dish, cover it and keep it in the fridge overnight.

Can you leave the house with the crockpot on? ›

"It is safe to leave your Crock-Pot slow cooker on while you are out of the house," Crock-Pot brand representative Aileen Fanjul told Fox News. "The slow cooker runs on very low wattage, allowing you to cook a meal over an eight to ten hour period of time.

What is the difference between a crockpot and a slow cooker? ›

The pot of the slow cooker usually sits on a base that houses the heating element on the bottom, while Crockpots have their pots inside of a container (or crock) and get heating from all sides. Therefore, slow cookers heat up slower than crockpots, with the heat level higher on the bottom of the pot.

What Cannot be cooked in a slow cooker? ›

​11 things you shouldn't put in your slow cooker
  • Lean meats. ...
  • Raw meat. ...
  • Too much liquid. ...
  • Delicate vegetables. ...
  • Too much spice. ...
  • Dairy. ...
  • Too much booze. ...
  • Meat that has the skin on.
12 Oct 2022

How long can you leave a slow cooker on low? ›

Some can be left on for up to 24 hours, but most recommend eight to 12 hours. For exactly how many hours can food be left on warm in a slow cooker? Typically, it is safe to keep cooked food “warm” for one to four hours. The key is to make sure the temperature is in the safe zone, or 145°F or over.

What should I eat to lose 20 pounds in 2 weeks? ›

To lose 20 pounds in 2 weeks, replace unhealthy processed foods in your diet with fruits, vegetables, and lean meats like chicken and fish. Also, try to eat fewer calories every day, but make sure you're not skipping any meals—if you lose weight by not eating, you'll probably gain it all back after the 2 weeks is up.

Does apple cider vinegar help you lose weight? ›

Apple cider vinegar isn't likely to be effective for weight loss. Proponents of apple cider vinegar claim that it has numerous health benefits and that drinking a small amount or taking a supplement before meals helps curb appetite and burn fat. However, there's little scientific support for these claims.

How can I lose 15 pounds in 30 days? ›

How to Lose 15 Pounds in 30 Days
  1. Reduce your caloric intake significantly. Over the course of your first day on the plan, keep a diligent log of every food and drink item that you consume. ...
  2. Increase your protein intake. ...
  3. Perform cardiovascular exercise every day. ...
  4. Take measures to protect your general health.

How can I lose 20lbs in 30 days? ›

How to Lose 20 Pounds of Fat in 30 Days (Without Doing Any...
  1. Rule #1: Avoid “white” carbohydrates. ...
  2. Rule #2: Eat the same few meals over and over again. ...
  3. Proteins: ...
  4. Legumes: ...
  5. Vegetables: ...
  6. Rule #3: Don't drink calories. ...
  7. Rule #4: Take one day off per week. ...
  8. Want to Become Superhuman?
26 Mar 2018

How can I lose 20lbs? ›

Here are the 10 best ways to quickly and safely drop 20 pounds.
  1. Count calories. ...
  2. Drink more water. ...
  3. Increase your protein intake. ...
  4. Reduce your refined carb consumption. ...
  5. Start lifting weights. ...
  6. Eat more fiber. ...
  7. Follow a sleep schedule. ...
  8. Set reasonable goals and stay accountable.
13 Aug 2018

How can I lose 25 pounds quickly? ›

How to Lose 25 Pounds & Tone Up in 3 Months
  1. Reduce your daily calorie intake by 500 per day. ...
  2. Perform 500 calories worth of exercise every day. ...
  3. Add in two strength training sessions each week. ...
  4. Weigh yourself once a week to make sure you're on track for your goal of 25 pounds in three months.

What is a healthy weight for a 62 year old woman? ›

Metropolitan tables list ideal body weight ranges for women of different heights and frame sizes. For example, a woman over 60 who is 5 feet 2 inches tall has an ideal body weight range of 108 to 143 pounds, while a 5-foot-6 woman has a desirable weight range of 120 to 159 pounds.

How much should a 65 year old woman weigh? ›

Average weights of U.S. women across the adult lifespan are: Ages 20-39: 167.6 pounds. Ages 40-59: 176.4 pounds. Ages 60 and up: 166.5 pounds.

What causes big stomach in females? ›

If you eat too much and exercise too little, you're likely to carry excess weight — including belly fat. Also, your muscle mass might diminish slightly with age, while fat increases.

What are 20 foods that burn fat? ›

Fat Burning Foods: 20 Foods You Should Be Eating To Accelerate Your Fat Loss
  • Eggs.
  • Chicken.
  • Salmon.
  • Greek Yogurt.
  • Whey.
  • Watermelon.
  • Apples.
  • Blueberries.
18 Mar 2021

What removes belly fat fast? ›

19 Effective Tips to Lose Belly Fat (Backed by Science)
  • Eat plenty of soluble fiber. ...
  • Avoid foods that contain trans fats. ...
  • Don't drink too much alcohol. ...
  • Eat a high protein diet. ...
  • Reduce your stress levels. ...
  • Don't eat a lot of sugary foods. ...
  • Do aerobic exercise (cardio) ...
  • Cut back on carbs — especially refined carbs.
24 Feb 2020

What burns fat the fastest? ›

High-intensity interval training (HIIT): It is probably one of the fastest and most efficient ways to lose stomach fat and reduce the overall body fat percentage. HIIT is a high-intensity short period of exercise that usually doesn't exceed 30 minutes, with short breaks of recovery periods of 30-60 seconds.

What are the 2 vegetables that destroy stomach fat? ›

"A study published in the Journal of the Academy of Nutrition and Dietetics found that dark green veggies, like broccoli, may help reduce belly fat," says Amidor. Bonus: "The study also found that these veggies may also decrease risk factors for type 2 diabetes." "Beans are the ultimate weight loss food," says Hever.

What drink burns belly fat overnight? ›

6 bedtime drinks that can boost weight loss overnight
  • Greek yogurt protein shake. As noted above, having protein before bed—especially if you've worked out beforehand—helps stimulate the repair and rebuilding of muscle (muscle protein synthesis) while you sleep. ...
  • Chamomile tea. ...
  • Red wine. ...
  • Kefir. ...
  • Soy-based protein shake. ...
  • Water.

What two vegetables burn belly fat overnight? ›

Spinach and other leafy green vegetables like kale, lettuce, etc. are great for burning belly fat and are very nutritious as well. There have been some studies done on the subject of the fat burning capabilities of spinach and the very healthy veggie has come out a winner in this category.

What should I eat if I hungry at night and lose weight? ›

Best Foods to Eat Before Bed for Weight Loss
  • Whey Protein Shake. First and foremost, protein is important for weight loss - whey protein included! ...
  • A Warm Bowl of Oatmeal. ...
  • Greek Yogurt with Berries or Cherries. ...
  • Half a Turkey Sandwich. ...
  • Egg Wrap. ...
  • Smoked Salmon Bagel. ...
  • Cottage Cheese and Fruit.

How do you burn fat while sleeping? ›

Sleep in a cooler and darker environment.

According to a small study published in the journal Diabetes, people who keep their bedrooms at a steady temperature of 66 degrees for one month increased the amount of calorie burning brown fat in their bodies by up to 42% and boosted their metabolism by 10%.

What time you should stop eating at night? ›

It's best to stop eating about three hours before going to bed. That allows plenty of time for your body to digest the last food you ate so it won't disrupt your sleep, but leaves a small enough window before sleep that you won't go to bed feeling hungry.

How can I drop 20 pounds fast? ›

How to Lose 20 Pounds as Fast as Possible
  1. Count calories. ...
  2. Drink more water. ...
  3. Increase your protein intake. ...
  4. Reduce your refined carb consumption. ...
  5. Start lifting weights. ...
  6. Eat more fiber. ...
  7. Follow a sleep schedule. ...
  8. Set reasonable goals and stay accountable.
13 Aug 2018

Does apple cider vinegar burn belly fat? ›

Apple cider vinegar isn't likely to be effective for weight loss. Proponents of apple cider vinegar claim that it has numerous health benefits and that drinking a small amount or taking a supplement before meals helps curb appetite and burn fat. However, there's little scientific support for these claims.

What causes big stomach in females? ›

If you eat too much and exercise too little, you're likely to carry excess weight — including belly fat. Also, your muscle mass might diminish slightly with age, while fat increases.

Which part of body loses fat first? ›

Mostly, losing weight is an internal process. You will first lose hard fat that surrounds your organs like liver, kidneys and then you will start to lose soft fat like waistline and thigh fat. The fat loss from around the organs makes you leaner and stronger.

Does loose skin after weight loss go away? ›

For small to moderate amounts of weight loss, your skin will likely retract on its own. Natural home remedies may help too. However, more significant weight loss may need body-contouring surgery or other medical procedures to tighten or get rid of loose skin.

How do you keep skin tight while losing weight? ›

Best Natural Remedies to Minimize Excess Skin
  1. Strength and Resistance Training. ...
  2. Take Hydrolyzed Collagen. ...
  3. Stay Hydrated and Eat Certain Nutrients. ...
  4. Don't Smoke, Stay out of the Sun, and Use a Rich Moisturizer. ...
  5. The Bottom Line. ...
  6. Body Contouring.
11 Oct 2019

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