Archive for recipes

slow cooker tuesday – steamed artichokes

I hope 2012 is treating you well thus far! It’s amazing to think we are more than half way through January. The weather we have been experiencing in OKC has been unbelievable! We had our first runhers training run this past Saturday, and it was actually enjoyable outside! We had 22 fabulous women join in on the fun. Personally, I am looking forward to the great things coming our way with runhers and the fabulous team we have on board for 2012. Keep your eyes open wide and come live the runhers lifestyle with us!

One thing I love about the slow cooker is the ability to make anything: breakfast, sides, main dishes, one-pot meals and even desserts! The slow cooker is such a handy tool to have in the kitchen. It is definitely a staple in my house. I use the slow cooker liners so I don’t have to wash out or soak any mess I leave behind. A little rinse will do just fine!

Today’s slow cooker recipe is a side dish or it can be a great appetizer if you are having a little dinner party. Either way it is healthy, vegan, and so very simple! If you have by leftovers use them to make a spinach-artichoke dip.

Slow-Steamed Artichokes
The Best of Prevention Slow Cooker Recipes

4 large or 6 baby artichokes
1 1/2 cups water
2 tbsp olive oil
3 slices of lemon
2 cloves garlic

Cut stems flush with artichoke bottoms and 1″ off the tops. Snip tips off outermost leaves using kitchen shears. Pack artichokes together, stems ends down, in 4-qt or larger slow cooker. Add remaining ingredients. Cook on low for 6-7 hours, or until leaves are tender and easily pulled off. Remove from cooker with tongs.

Servings: 4
Per serving: 116 cal, 7 g protein, 21 g carb, 10 g fiber, 3 g fat, 0.5 g sat fat, 0 mg chol, 255 mg sodium

I hope you enjoy this tasty side dish! Let me know if you try any of the recipes I post. I would love to hear how you enjoyed them or put your own touch to them! Send me your recipes to

Live. Life. Beautifully.

Staci Patton

slow cooker tuesday – better than mom’s pot roast

‘Tis the season for stews and pot roast! Today that sounds fantastic. This morning I put a bison roast in my slow cooker, and this is the recipe I used!

Better-Than-Mom’s Pot Roast
Prevention Best of Slow Cooker Recipes

4-5 lbs beef bottom round or rump roast (I used bison rump)
1 Tbsp olive oil (I used olive oil cooking spray)
2 cups beef broth
2 cups ketchup
1/2 cup cider vinegar
2 onions, chopped
2 cloves garlic, minced
6 Tbsp brown sugar
5 carrots, chopped
5 ribs celery, chopped

Rub roast with oil (or spray each side like I did). Brown under broiler on both sides. Stir broth, ketchup, cider vinegar, onions, garlic, and brown sugar in a 4-quart or larger slow cooker. Add roast, carrots, and celery. Cover. Cook on low 8 hours, or until meat is tender. Slice roast and serve with vegetables and sauce from cooker.

Servings: 12
Per serving: 380 cal, 42 g pro, 28 g carb, 2 g fiber, 11 g fat, 3 g sat fat, 125 mg chol, 770 mg sodium

I added some potatoes to it as well. I also used low sodium beef broth instead of regular. Can’t wait to walk into the house later! Please share your favorite, healthier roast and stew recipes with me. I would love to share them with our fellow RunHers!

Live. Life. Beautifully.

Staci Patton

slow cooker tuesday – cheesy chicken & broccoli

Today’s Tuesday Slow Cooker meal comes once again from the Best of Prevention Slow Cooker Recipes cookbook. I love all things cheesy, however, we know how bad that can be for our waistline. My lifestyle is not a diet. It is just that: a lifestyle. I allow things in moderation. I am never saying ‘no’ to the things I love. Instead, I only allow a small amount of it. I make vegetables the majority of my plate at every meal.

 What is great about this recipe is it’s only 390 calories per serving, includes your grain, protein, and vegetables. Oh, and I cannot forget about the cheesy factor!

 Cheesy Chicken & Broccoli

The Best of Prevention Slow Cooker Recipes

 2 cups chopped cooked chicken breast

2 tsp low-sodium chicken bouillon

1 can (10.75 oz) low-sodium cream of mushroom soup (I do cream of celery) 

1 cup long-grain rice (I use brown rice) 

1 cup shredded fat-free Cheddar cheese 

1/2 tsp onion salt

1/4 tsp garlic powder 

1 bag (10 oz) frozen broccoli, thawed (My bag was 16 oz)

 Combine all ingredients except for broccoli in 4-qt or larger slow cooker. Stir in 3 cups of water. Cook on low 4 to 5 hours or high 1 to 2 hours. Stir in broccoli and cook 1 more hour. (Or do what I did and steam the broccoli in the bag then stir it in. I did not have the hour to wait.)

 Another idea is to add (thawed) frozen bell peppers, spinach, or your other favorite veggies. 

Makes 6 servings. Per serving: 390 cal, 37 g pro, 46 g carb, 3 g fiber, 6 g fat, 1.5 g sat fat, 65 mg chol, and 590 mg sodium.


 Live. Life. Beautifully.

 Staci Patton

 P.S. If you have a favorite slow cooker recipe, I’d love to hear from you! You may email me at Also, if you have tried any of the recipes I have shared I would love to know what you think! Just title the email ‘Slow Cooker Tuesday.’

slow cooker tuesdays – oatmeals

This week’s recipe is one of my favorite things to eat: Oatmeal! Oatmeal is such an easy, healthy food to make and personalize. It’s great plain, with a little added brown sugar and cinnamon or completely dolled up with fruits and nuts. It’s also my preference for race day fuel before a run. The best kinds of oats for you are steel cut oats, although steel cut oats are not always the quickest. Instead of spending 30 minutes over the stove, throw everything in the slow cooker the night before and have breakfast ready for the family when you wake up!

Steel Cut Oats in the Slow Cooker

1 1/2 cups steel cut oats
3 cups water

Additional options:

Chopped apples or other fresh or frozen fruit, nuts, dried fruit like raisins or banana chips, cinnamon, brown sugar, honey or agave nectar, peanut or almond butter, dark chocolate chips (Yes, it is tasty!), shredded coconut milk (I would stir this in before serving) the possibilities are endless!

Combine oats, water and remaining ingredients. Cover pot. Cook on low for 8 hours.

You may also freeze leftovers in individual servings and heat in the microwave later.


Live. Life. Beautifully.

Staci Patton