New Years Resolution to go on a DIET? Try these SIMPLE & HEALTHY slow cook meals that will have you wondering "How is this Healthy?!"

Easy to make recipes that taste good AND are healthy...is there anything better?!

Mexican Casserole 

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey or chicken (I used 93% lean ground turkey)
• 1 medium yellow onion, diced
• 1 cup uncooked quinoa
• 2 (10-ounce) cans red enchilada sauce (mild or medium; I used medium)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 cup shredded Mexican blend cheese, divided
• For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Directions:

1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a Hold & Go Slow Cooker
2. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
3. Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

Skinny Loaded Potato Soup

Ingredients:

• 6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
• 40 ounces low-fat chicken broth
• 1-teaspoon salt
• 1-teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 6 carrots, peeled and thinly sliced
• 1/2 sweet yellow onion, diced
• 2 cloves garlic, peeled and minced
• 2-3 tablespoons olive oil
• 1-teaspoon blend of chives, french tarragon, basil & dill
• 11/2 cups fat-free half-and-half
• 11/2 cups low-fat cheese, cheddar or Gruyere work well
• 2 tablespoons fresh chives, chopped

      For Garnish:

• low-fat sour cream
• 1-pound turkey bacon, cooked and crumbled
• green onions, thinly sliced
• chives, chopped

Directions:

1. Spray the inside of Hold & Go Slow Cooker with cooking spray and set the temperature to HIGH.
2. Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
3. Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
4. Add diced onion to the carrots and cook on medium-high until onion is translucent.
5. Add minced garlic and saute 30 seconds more.
6. Add sauted carrots, onion and garlic to the potato broth mixture.
7. Cook on HIGH for 2-3 hours or until potatoes have softened.
8. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
9. Add herbs, half-and-half, cheese and chives. Mix well.
10. Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).

Lo Mein

Ingredients: 

• 2 pounds boneless pork shoulder
• 3 cups broccoli florets
• 2 carrots, julienned
• 2 stalks celery, diced
• 1 cup snow peas
• 1 (5-ounce) can sliced water chestnuts, drained
• 1 pound spaghetti

      For The Sauce:

• 1/3 cup reduced sodium soy sauce
• 3 cloves, garlic, minced
• 2 tablespoon brown sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
• 1 tablespoon oyster sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

Directions:

1. Whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the Hold & Go Slow Cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
2. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
3. Cook pasta according to package instructions; drain well.
4. Serve pasta immediately, topped with pork mixture.