29+ Delicious Crockpot Bariatric Recipes for Easy Meals

If you’re following a bariatric diet, meal planning can be a challenge, especially when it comes to finding recipes that are both healthy and satisfying.

Fortunately, using a crockpot (slow cooker) can be a game-changer for preparing bariatric-friendly meals.

Whether you’re craving a hearty stew, a protein-packed chicken dish, or a vegetable-rich vegetarian meal, the crockpot allows you to easily cook nutritious dishes with minimal effort.

In this post, we’ve compiled over 29 crockpot bariatric recipes that are perfect for anyone looking to maintain a healthy weight while enjoying delicious, filling meals.

These recipes focus on lean proteins, high-fiber vegetables, and low-carb ingredients that are not only gentle on your stomach but also provide the nutrients you need to feel satisfied and nourished.

So, let’s dive into these 29+ crockpot bariatric recipes that will make healthy eating easy, flavorful, and convenient.

29+ Delicious Crockpot Bariatric Recipes for Easy Meals

The beauty of crockpot cooking is that it makes it simple to enjoy bariatric-friendly meals without spending hours in the kitchen.

By using lean proteins, plenty of vegetables, and nutritious grains, you can create meals that are both filling and low in calories.

These 29+ crockpot bariatric recipes are a perfect addition to your meal planning routine, helping you stay on track with your health goals without sacrificing taste.

Whether you’re just starting your weight loss journey or looking for new recipes to keep things fresh, these crockpot dishes are sure to become staples in your kitchen.

Take the stress out of meal preparation and enjoy the convenience of slow-cooked, wholesome meals that support your bariatric lifestyle.

Crockpot Chicken Taco Soup

A warm, hearty dish packed with protein and low in calories, this Crockpot Chicken Taco Soup is perfect for bariatric diets. With minimal prep, the soup allows the flavors to meld together as it cooks slowly, giving you a delicious, satisfying meal without much effort. Full of tender chicken, beans, and spices, it’s a comforting bowl that’s both filling and nutritious.

Ingredients:

• 2 lbs skinless, boneless chicken breast
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 packet taco seasoning
• 1 can diced tomatoes with green chilies
• 4 cups low-sodium chicken broth
• 1 small onion, chopped
• 1/2 cup reduced-fat sour cream (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the black beans, corn, taco seasoning, diced tomatoes with green chilies, chicken broth, and chopped onion to the crockpot.
3. Stir everything together, making sure the chicken is submerged in the liquid.
4. Cover and cook on low for 6-7 hours or until the chicken is fully cooked and can easily be shredded with two forks.
5. Shred the chicken inside the crockpot and mix it well with the soup.
6. If desired, stir in sour cream and garnish with cilantro before serving.

This Crockpot Chicken Taco Soup is a perfect meal for anyone following a bariatric diet. The combination of lean chicken and fiber-packed beans makes it both filling and nourishing. It’s also highly customizable—add extra veggies or reduce the sodium to make it even more tailored to your needs. With the crockpot doing most of the work, this recipe is both a time-saver and a great way to ensure you’re eating a meal that aligns with your health goals.

Crockpot Turkey Meatballs with Zucchini Noodles

This Crockpot Turkey Meatballs with Zucchini Noodles recipe is a deliciously lean alternative to traditional meatballs. Turkey is a great source of lean protein, and pairing it with zucchini noodles offers a low-carb, veggie-packed base. It’s an excellent bariatric option that keeps you full and satisfied without compromising on flavor.

Ingredients:

• 1 lb ground turkey breast
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized
• 1 jar (24 oz) marinara sauce, low-sodium

Instructions:

1. In a bowl, combine ground turkey, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper.
2. Mix well and form into 16-20 meatballs.
3. In the crockpot, pour the marinara sauce and place the meatballs in the sauce, making sure they are covered.
4. Cover and cook on low for 4-5 hours, or until the meatballs are fully cooked and tender.
5. While the meatballs cook, spiralize the zucchinis into noodles.
6. Serve the meatballs over zucchini noodles and spoon some of the marinara sauce on top.

This Crockpot Turkey Meatballs with Zucchini Noodles dish is a perfect bariatric-friendly meal that’s both flavorful and satisfying. By using zucchini noodles in place of pasta, you’re significantly cutting down on carbs while still getting the comfort of a classic meatball dish. The turkey meatballs are packed with lean protein, which is essential for maintaining muscle mass after surgery. It’s a quick and easy meal that will make you feel full, without going overboard on calories.

Crockpot Beef and Vegetable Stew

This Crockpot Beef and Vegetable Stew is a nutritious, comforting meal that’s rich in protein and fiber. The beef provides a solid source of protein, while the hearty vegetables deliver essential vitamins and minerals. This recipe is designed to be easy on the stomach, making it a great option for bariatric patients looking for a filling, healthy meal that won’t weigh them down.

Ingredients:

• 1 lb lean beef stew meat, cut into cubes
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 cups low-sodium beef broth
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Place the beef stew meat, carrots, potatoes, onion, and celery in the crockpot.
2. Pour the beef broth over the ingredients and season with garlic powder, thyme, salt, and pepper.
3. Stir everything together, making sure the broth covers the vegetables and beef.
4. Cover and cook on low for 7-8 hours or until the beef is tender and the vegetables are soft.
5. Once cooked, serve the stew hot, and garnish with fresh herbs if desired.

This Crockpot Beef and Vegetable Stew is not only filling but also a fantastic way to get a variety of vegetables and lean protein into your bariatric meal plan. The beef adds richness and depth of flavor while the vegetables provide necessary fiber and nutrients. This dish can be made in large batches, and leftovers make for a perfect meal prep option. It’s hearty, satisfying, and great for anyone looking to stay on track with their dietary goals while still enjoying a comforting stew.

Crockpot Shrimp and Cauliflower “Grits”

This low-carb take on a Southern classic is perfect for bariatric diets. The shrimp are packed with protein, while the cauliflower “grits” provide a creamy, satisfying base without the carbs. It’s a flavorful, filling dish that combines the comfort of seafood with the richness of a healthier twist on grits.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium cauliflower, cut into florets
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream (optional for creaminess)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a crockpot, combine cauliflower florets and chicken broth.
2. Cover and cook on low for 4-5 hours until the cauliflower is tender.
3. In a separate pan, heat olive oil over medium heat and sauté garlic for 1-2 minutes until fragrant.
4. Add shrimp to the pan, cooking for about 3-4 minutes until pink and fully cooked. Set aside.
5. Once the cauliflower is tender, mash it with a potato masher or blend it for a smoother consistency. Stir in heavy cream if you prefer a creamier texture.
6. Season with smoked paprika, salt, and pepper. Top with shrimp and garnish with fresh parsley.

This Crockpot Shrimp and Cauliflower “Grits” dish is a perfect way to enjoy a classic Southern meal while sticking to a bariatric-friendly diet. The shrimp provide lean protein, while the cauliflower serves as a low-carb, high-fiber alternative to traditional grits. It’s a satisfying and flavorful meal that’s both filling and gentle on your stomach, making it an ideal choice for those following post-bariatric surgery dietary guidelines.

Crockpot Lentil and Turkey Chili

Packed with fiber and lean protein, this Crockpot Lentil and Turkey Chili is a healthy and hearty dish that fits perfectly into any bariatric meal plan. The lentils add a rich texture, while the turkey provides the necessary protein to keep you feeling full. This chili is not only easy to prepare but also perfect for meal prepping.

Ingredients:

• 1 lb ground turkey breast
• 1 cup dried lentils, rinsed
• 1 can diced tomatoes (low-sodium)
• 1 can tomato paste (low-sodium)
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 4 cups low-sodium chicken broth
• Salt and pepper, to taste

Instructions:

1. In a skillet, cook ground turkey over medium heat until browned. Drain any excess fat.
2. Transfer the cooked turkey to the crockpot and add the lentils, diced tomatoes, tomato paste, onion, bell pepper, chili powder, cumin, paprika, chicken broth, salt, and pepper.
3. Stir everything together to combine and cover.
4. Cook on low for 6-7 hours or until the lentils are tender and the flavors have melded together.
5. Serve hot, and garnish with a dollop of Greek yogurt or reduced-fat sour cream if desired.

This Crockpot Lentil and Turkey Chili is an excellent option for bariatric patients. The combination of lean turkey and fiber-rich lentils makes this dish both filling and nutrient-dense. It’s a one-pot wonder, which means minimal cleanup and maximum flavor. The spices add depth, making this chili a comforting meal for any time of year. It’s a great make-ahead recipe that can be enjoyed for days, providing a filling, protein-packed option that satisfies without overloading on calories.

Crockpot Pork Tenderloin with Apples and Sweet Potatoes

This Crockpot Pork Tenderloin with Apples and Sweet Potatoes combines lean pork with sweet, nutrient-dense fruits and vegetables. The slow-cooked pork becomes incredibly tender, and the apples and sweet potatoes infuse the dish with natural sweetness, creating a balanced meal that is low in fat and high in flavor.

Ingredients:

• 1 lb pork tenderloin
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and sliced
• 1/2 cup low-sodium chicken broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper, to taste

Instructions:

1. Season the pork tenderloin with cinnamon, nutmeg, salt, and pepper.
2. Place the sweet potatoes and apples in the bottom of the crockpot.
3. Lay the seasoned pork tenderloin on top of the apples and sweet potatoes.
4. Pour chicken broth over the pork and vegetables, and cover the crockpot.
5. Cook on low for 6-7 hours or until the pork is cooked through and tender.
6. Shred the pork and mix with the apples and sweet potatoes before serving.

This Crockpot Pork Tenderloin with Apples and Sweet Potatoes is a fantastic option for anyone on a bariatric diet. The lean pork provides ample protein, while the apples and sweet potatoes offer fiber and natural sweetness. This dish is perfect for anyone looking for a meal that’s both comforting and healthy. It’s a great way to enjoy the flavors of fall in a way that’s suitable for your dietary goals, with easy prep and a meal that requires very little hands-on time.

Crockpot Chicken and Vegetable Stir-Fry

This Crockpot Chicken and Vegetable Stir-Fry is a low-fat, low-calorie option that delivers a punch of flavor. With colorful vegetables like bell peppers, broccoli, and carrots, it’s a rich source of vitamins, while the chicken provides the necessary protein. A light soy sauce-based marinade ties it all together, making it a simple yet satisfying dish.

Ingredients:

• 2 lbs boneless skinless chicken breasts, cut into strips
• 2 bell peppers, sliced
• 1 cup broccoli florets
• 1 medium onion, sliced
• 2 carrots, sliced
• 1/4 cup low-sodium soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Salt and pepper, to taste

Instructions:

1. Place the chicken, bell peppers, broccoli, onion, and carrots in the crockpot.
2. In a small bowl, mix soy sauce, sesame oil, garlic, ginger, salt, and pepper.
3. Pour the marinade over the chicken and vegetables, tossing to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is fully cooked and the vegetables are tender.
5. Serve hot, and garnish with sesame seeds or green onions if desired.

This Crockpot Chicken and Vegetable Stir-Fry is an excellent bariatric meal, packed with lean protein and a variety of vegetables that help keep you full and nourished. The soy sauce and sesame oil give it an Asian-inspired flair, offering a delicious way to enjoy a healthy stir-fry without the excess calories. This recipe is great for meal prep, as it reheats well, making it a convenient and satisfying meal option throughout the week.

Crockpot Balsamic Chicken with Brussels Sprouts

For a savory yet tangy meal, this Crockpot Balsamic Chicken with Brussels Sprouts is a delicious choice. The balsamic vinegar adds a rich depth of flavor to the chicken, while the Brussels sprouts offer fiber and essential vitamins. This dish is simple to prepare and makes for a hearty, low-calorie meal.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp rosemary
• Salt and pepper, to taste

Instructions:

1. Season the chicken thighs with salt, pepper, and rosemary.
2. Place the Brussels sprouts in the bottom of the crockpot and top with the chicken thighs.
3. In a small bowl, mix balsamic vinegar, chicken broth, olive oil, and garlic.
4. Pour the mixture over the chicken and Brussels sprouts.
5. Cover and cook on low for 6-7 hours, or until the chicken is tender and the Brussels sprouts are cooked through.
6. Serve the chicken with the Brussels sprouts and sauce from the crockpot.

This Crockpot Balsamic Chicken with Brussels Sprouts is a flavorful and filling bariatric-friendly dish. The chicken thighs stay moist and tender in the crockpot, while the Brussels sprouts provide an excellent source of fiber and nutrients. The balsamic vinegar adds a tangy richness that elevates the entire dish. This recipe is great for anyone looking for a quick, healthy meal that requires minimal prep while being packed with protein and vegetables.

Crockpot Eggplant and Ground Turkey Casserole

A delicious, low-carb alternative to traditional casseroles, this Crockpot Eggplant and Ground Turkey Casserole is packed with lean protein and fiber. The eggplant absorbs the flavors of the dish while providing a hearty, filling base. With the addition of ground turkey, it’s a satisfying and healthy option that’s perfect for a bariatric diet.

Ingredients:

• 1 lb ground turkey breast
• 2 medium eggplants, sliced into rounds
• 1 can diced tomatoes (low-sodium)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup reduced-fat mozzarella cheese, shredded (optional)
• Salt and pepper, to taste

Instructions:

1. In a skillet, brown the ground turkey over medium heat. Drain excess fat.
2. Layer the sliced eggplant in the bottom of the crockpot, followed by the cooked ground turkey, diced tomatoes, onion, garlic, oregano, and basil. Season with salt and pepper.
3. Cover and cook on low for 5-6 hours, until the eggplant is tender and the flavors have melded together.
4. If desired, sprinkle shredded mozzarella cheese on top during the last 30 minutes of cooking.
5. Serve hot, and garnish with fresh basil or parsley.

This Crockpot Eggplant and Ground Turkey Casserole is an excellent bariatric meal that’s full of flavor and texture. The eggplant provides a rich, soft base while the ground turkey delivers lean protein. The dish is low in calories but high in satisfaction, making it a great option for those looking to keep their meals light but filling. It’s a versatile recipe that can be modified with additional vegetables, making it a go-to for a healthy, comforting dinner.

Crockpot Spaghetti Squash and Meat Sauce

This Crockpot Spaghetti Squash and Meat Sauce is a fantastic low-carb substitute for traditional spaghetti. The spaghetti squash strands mimic pasta while being a fraction of the calories and carbs, making it perfect for bariatric diets. Paired with a lean meat sauce, it’s a delicious and satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground lean beef or turkey breast
• 1 can diced tomatoes (low-sodium)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves in the crockpot, cut side down.
2. Brown the ground beef or turkey in a skillet over medium heat, adding the onion and garlic once the meat is browned.
3. Add diced tomatoes, oregano, red pepper flakes, salt, and pepper to the skillet. Simmer for 10-15 minutes to let the flavors combine.
4. Pour the meat sauce over the spaghetti squash in the crockpot.
5. Cover and cook on low for 4-5 hours, until the squash is tender.
6. After cooking, use a fork to scrape the spaghetti squash into strands.
7. Serve the spaghetti squash topped with the meat sauce and garnish with fresh basil.

This Crockpot Spaghetti Squash and Meat Sauce offers a healthier alternative to traditional pasta dishes, making it a great option for bariatric diets. The spaghetti squash is a low-calorie, fiber-rich substitute for pasta, and the meat sauce is packed with protein. It’s a comforting dish that feels indulgent but fits perfectly into a nutritious, low-carb meal plan. This recipe is perfect for anyone craving a classic comfort meal without the carbs.

Crockpot Tilapia with Lemon and Asparagus

This Crockpot Tilapia with Lemon and Asparagus is a light, healthy, and easy-to-make meal that’s perfect for a bariatric diet. The tilapia fillets are rich in protein, while the asparagus provides essential vitamins and fiber. The bright, zesty lemon flavor adds a refreshing touch to the dish, making it both flavorful and satisfying.

Ingredients:

• 4 tilapia fillets
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, sliced
• 1/4 cup low-sodium vegetable broth
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Place the tilapia fillets in the bottom of the crockpot.
2. Add the asparagus pieces around the fish and place lemon slices on top.
3. Pour vegetable broth over the fish and asparagus, and sprinkle with thyme, salt, and pepper.
4. Cover and cook on low for 2-3 hours, or until the fish flakes easily with a fork.
5. Serve the tilapia with the asparagus and lemon slices.

This Crockpot Tilapia with Lemon and Asparagus is an excellent choice for bariatric patients looking for a light and protein-packed meal. The tilapia is a low-calorie, high-protein fish that is gentle on the stomach, making it ideal for post-surgery meals. The asparagus adds a delightful crunch and fiber, and the lemon brings a refreshing zest to the dish. This simple yet flavorful recipe is perfect for busy days when you need a healthy meal with minimal prep.

Crockpot Greek Chicken and Quinoa

This Crockpot Greek Chicken and Quinoa recipe combines lean chicken with nutrient-rich quinoa and Mediterranean flavors like olives, feta cheese, and oregano. It’s an easy, protein-packed dish that’s both filling and nutritious, making it an ideal choice for a bariatric-friendly meal.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 1 cup low-sodium chicken broth
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 1 tsp dried oregano
• 1 lemon, sliced
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the quinoa, chicken broth, olives, feta cheese, oregano, lemon slices, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and the quinoa has absorbed the broth.
4. Shred the chicken and stir everything together before serving.

This Crockpot Greek Chicken and Quinoa is an excellent meal for bariatric diets, offering lean protein from the chicken and fiber from the quinoa. The Mediterranean ingredients like olives, feta, and oregano give it a fresh and flavorful twist, making it both delicious and satisfying. This meal is not only perfect for post-surgery recovery, but it’s also a great option for meal prepping, as it stores well and can be enjoyed throughout the week.

Crockpot Veggie and Bean Stew

This Crockpot Veggie and Bean Stew is a hearty, fiber-packed dish that’s great for a plant-based bariatric meal. Loaded with vegetables and beans, this stew offers plenty of vitamins, minerals, and protein while keeping things light. It’s an ideal choice for those looking to increase their vegetable intake without compromising on flavor.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (low-sodium)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Place the beans, diced tomatoes, carrots, celery, zucchini, onion, garlic, and vegetable broth in the crockpot.
2. Add basil, thyme, salt, and pepper to taste, and stir everything together.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender and the flavors have melded together.
4. Serve hot, and garnish with fresh herbs if desired.

This Crockpot Veggie and Bean Stew is a nutrient-dense, low-calorie meal that’s perfect for anyone on a bariatric diet. The combination of beans and vegetables provides ample fiber and protein, helping to keep you full and satisfied. It’s a filling, flavorful stew that can be enjoyed year-round and is an excellent way to meet your daily vegetable intake. It’s also great for meal prepping, as it stores well and can be enjoyed for several days.

Crockpot Chicken and Spinach Alfredo

This Crockpot Chicken and Spinach Alfredo combines tender chicken with a creamy, low-fat alfredo sauce, packed with fiber-rich spinach. It’s a comforting and satisfying dish, offering a healthy take on the traditional Alfredo while keeping it bariatric-friendly and low in calories.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 4 cups fresh spinach, chopped
• 1 cup low-fat cream cheese
• 1/2 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot, and season with salt, pepper, and basil.
2. In a separate bowl, combine the cream cheese, almond milk, Parmesan cheese, and garlic. Stir until smooth.
3. Pour the alfredo sauce mixture over the chicken in the crockpot.
4. Cover and cook on low for 4-5 hours until the chicken is cooked through and tender.
5. In the last 30 minutes of cooking, add the spinach and stir until wilted and mixed into the sauce.
6. Shred the chicken and mix everything together before serving.

This Crockpot Chicken and Spinach Alfredo offers all the rich, creamy flavor of a classic Alfredo, but in a much healthier and bariatric-friendly way. The combination of lean chicken and nutrient-packed spinach makes it a filling and nutritious option, while the low-fat sauce keeps it light on calories. It’s perfect for anyone craving a comforting meal without the guilt, and can be easily adapted to your personal preferences by adding other vegetables or using a lighter cheese.

Crockpot White Bean and Chicken Chili

This Crockpot White Bean and Chicken Chili is a light and flavorful dish packed with lean protein and fiber. The combination of chicken, white beans, and aromatic spices creates a satisfying and hearty chili that’s perfect for bariatric diets. It’s a great option for meal prepping as it reheats well and offers plenty of nourishment.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 4 cups low-sodium chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the white beans, green chilies, onion, garlic, cumin, chili powder, paprika, chicken broth, salt, and pepper.
3. Stir everything to combine and cover.
4. Cook on low for 6-7 hours, or until the chicken is cooked through and easily shredded.
5. Shred the chicken in the crockpot and stir everything together.
6. Serve hot, garnished with fresh cilantro if desired.

This Crockpot White Bean and Chicken Chili is a nutritious, high-protein meal that’s perfect for bariatric diets. The lean chicken and fiber-rich beans keep you feeling full and satisfied, while the spices add plenty of flavor without adding excess calories. This dish is great for both a comforting dinner and as part of your meal prep for the week, ensuring you always have a healthy, filling option available.

Crockpot Butternut Squash and Lentil Stew

This Crockpot Butternut Squash and Lentil Stew is a comforting, plant-based option that’s low in calories but high in fiber and nutrients. The sweetness of the butternut squash pairs beautifully with the earthy lentils, creating a filling, wholesome meal that’s perfect for anyone following a bariatric diet.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dried lentils, rinsed
• 1 can diced tomatoes (low-sodium)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste

Instructions:

1. Place the diced butternut squash, lentils, diced tomatoes, onion, garlic, and vegetable broth in the crockpot.
2. Add the cumin, turmeric, salt, and pepper and stir everything together.
3. Cover and cook on low for 7-8 hours, or until the lentils are tender and the squash is soft.
4. Serve hot and enjoy a warm, filling bowl of stew.

This Crockpot Butternut Squash and Lentil Stew is perfect for anyone on a bariatric diet who is looking for a filling, nutrient-dense meal. The combination of sweet butternut squash and hearty lentils provides a satisfying texture while keeping the meal low in calories. This stew is also high in fiber, which helps keep you feeling full longer. It’s a great option for both lunch and dinner and is easy to prepare, making it an excellent choice for meal prepping.

Crockpot Turkey and Vegetable Meatloaf

This Crockpot Turkey and Vegetable Meatloaf is a healthy, low-fat alternative to traditional meatloaf. Packed with lean turkey and plenty of veggies, it’s an easy-to-make, high-protein meal that’s perfect for bariatric diets. It’s a great choice for those looking for a hearty yet light dinner that’s both nutritious and filling.

Ingredients:

• 1 lb ground turkey breast
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 1/4 cup low-sodium tomato sauce
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground turkey, zucchini, carrot, onion, garlic, breadcrumbs, egg, tomato sauce, thyme, salt, and pepper.
2. Mix everything together and form the mixture into a loaf shape.
3. Place the meatloaf in the crockpot and cover.
4. Cook on low for 4-5 hours, or until the meatloaf is cooked through and the internal temperature reaches 165°F.
5. Serve hot, and garnish with extra tomato sauce if desired.

This Crockpot Turkey and Vegetable Meatloaf is a great option for bariatric patients. The lean turkey provides plenty of protein, while the vegetables add fiber and essential nutrients. It’s an easy-to-prepare dish that’s low in calories but high in flavor, making it a perfect comfort food alternative. Plus, it can be made ahead of time and stored for later, making it an excellent meal prep option.

Crockpot Cauliflower and Chickpea Curry

This Crockpot Cauliflower and Chickpea Curry is a flavorful, plant-based dish that’s both satisfying and nutritious. Full of fiber and plant-based protein, it’s an ideal choice for a bariatric meal plan, offering a rich combination of spices and vegetables that are filling and low in calories.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (low-sodium)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/4 cup coconut milk (light)
• 4 cups low-sodium vegetable broth
• Salt and pepper, to taste

Instructions:

1. Place the cauliflower florets, chickpeas, diced tomatoes, onion, garlic, and vegetable broth in the crockpot.
2. Add curry powder, turmeric, cinnamon, salt, and pepper, and stir everything together.
3. Cover and cook on low for 6-7 hours, or until the cauliflower is tender.
4. Stir in the coconut milk during the last 30 minutes of cooking.
5. Serve hot, garnished with fresh cilantro if desired.

This Crockpot Cauliflower and Chickpea Curry is a great option for those on a bariatric diet, as it’s high in fiber and low in calories. The cauliflower and chickpeas provide a satisfying texture while the spices create a flavorful and aromatic dish. The light coconut milk adds creaminess without overloading the dish with excess calories. It’s a delicious and filling meal that’s perfect for those seeking plant-based, low-calorie recipes that still pack a punch in terms of flavor.

Note: More recipes are coming soon!