January 20, 2018

Apricot Lamb Roast

Oh!  If only there were a way to share with you the aroma that filled the house when this was cooking away in the CrockPot…delectable! (But there is not…so…if you want to smell it you will just have to make this meal yourself!)  My husband loves lamb!  It is a bit of an indulgence, but he deserves it!  This is a super-easy meal to put together, too!  I served it with this Sweet Potato – Spinach Mash.  This meal fit well into our healthy but oh-so-yummy POV also.  Full of protein, low-carb…and delish!  And if apricots are not your thing, this is equally delicious made with dried figs…soooo good!  Enjoy!

CrockPot Apricot Lamb Roast

2015-04-06 20.16.16

3-4# boneless lamb roast
1 lemon, zested and juiced
2 tablespoons spicy mustard
2 tablespoons honey
2 tablespoons chopped garlic
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 cup (or more) dried apricots (or dried figs)
1 medium sweet onion, cut into thin wedges
1/2 cup pitted green olives
2-4 teaspoons cornstarch (or your favorite gravy thickener)
1/2 – 1 cup sour cream or plain Greek yogurt (optional)


  • use a small CrockPot (I used my 2-quart insert); turn it on and put the lid on to begin warming it up
  • add the onions, olives, and apricots to the bottom of the insert
  • in a small bowl, combine mustard, honey, garlic, the spices, lemon zest, and lemon juice; stir with a spoon to form a paste
  • rub this on all sides of the lamb roast; place into the CrockPot liner on top of the fruit and veggies
  • cover and cook on low for 8 hours (you can check it with a meat thermometer, if you’d like, but I usually cook ‘til it’s very tender and falling apart)
  • remove the meat; slice, and keep warm
  • skim off (and discard) as much fat as you can (just use a small ladle)
  • using an immersion blender right in the CrockPot liner, puree the fruit and veggies into a smooth sauce
  • you can add the cornstarch to thicken as you puree, and/or a bit of sour cream

NOTE: the juices can be served as a simple au jus spooned over the meat, or you could even make a quick gravy!

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Healthy Crockpot Chicken Tortilla Soup

chicken tortilla soupIt is one the busiest times of the year for me. With two kids at baseball park almost every night of the week and balancing work and home life, once again, I could not survive without my Crockpot.

One of my new favorite recipes is this Healthy Crockpot Chicken Tortilla Soup.  It leaves you feeling full, yet it is  light and healthy, and a crowd pleaser at my home.  Check out these easy ingredients and directions.

Healthy Crockpot Chicken Tortilla Soup


1# boneless, skinless chicken breast
1 (15 ounce) can of sweet whole corn, drained
1 (15 ounce) can of diced tomatoes, drained
1 (15 ounce) can of pinto beans, drained
5 cups of chicken stock
1 medium onion, chopped
1 medium red pepper, chopped
2 cloves of garlic, chopped
½ teaspoon chili powder
2 teaspoon ground cumin
1+½ teaspoon kosher salt
1 teaspoon pepper


1. Place chicken breast in Crockpot
2. Pour all ingredients over chicken and stir together
3. Cook 4 hours on high or 7 hours on low
4. Prior to serving, remove chicken and shred with fork and knife; place back in Crockpot

Serves 8
Calories – 300
Fat – 3grams
Protein – 30grams
Fiber – 9grams

Tip:  To kick it up a little for the kids, I add a little shredded cheese with a healthy portion of crushed tortilla chips on top.  Add this to your menu this week and double it, if desired.  With this Healthy Crockpot Chicken Tortilla Soup, you can have two meals in one week for those busy late night evenings.

In Good Health,

Crystalball season