Cookbook: CROCKPOT - Healthy Recipes, Easy To Make, Lose Weight with Delicious Meals (Crockpot Recipes, Slow Cooker, Dinner Recipes, Breakfast, Soup, Slow Cooker Cookbook, Stew) (4 page)

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2 tablespoons fresh cilantro, chopped

Directions:

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Place a large nonstick pan over medium high heat. Add chicken and sauté until light brown. Remove from the pan and place it in the slow cooker. To the same pan add onions, ginger and garlic. Sauté for 3-4 minutes and transfer the ingredients of the pan into the slow cooker. Add rest of the ingredients except yogurt, rice and cilantro. Mix well, cover and cook on Low for 6 hours. Discard bay leaf and cinnamon.

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Keep aside for 15 -20 minutes. Add yogurt, mix well and serve chicken over rice. Garnish with cilantro.

Nutritional value

This is a wholesome dish with carbohydrates and proteins. This dish contains a lot of chicken, which is the main source of the protein. The garlic and the peppers are the antioxidants that help in cleaning your body. The rice and the potatoes are rich in carbohydrates that leave you energetic throughout the day!

Servings - 8

Ingredients:

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2 1/2 pounds chicken breasts or thighs, skinless, boneless, cut into cubes

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7 large carrots, peeled, diced

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1 large onion, peeled, quartered

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1 medium green bell pepper, chopped

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1 medium red bell pepper, chopped

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3 cloves garlic, peeled ounce canned tomato paste

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20 ounces canned coconut milk

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2 teaspoon salt or to taste

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1 jalapeno pepper, seeded, halved

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1/2 teaspoon crushed red pepper flakes

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3 tablespoons water

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2 1/2 tablespoons cornstarch

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1/2 tablespoon curry powder

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1/2 tablespoon garam masala

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2 teaspoons cilantro, chopped

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Cooking spray

Directions:

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Spray the slow cooker with cooking spray. Place the chicken and carrots at the bottom of the cooker. Add all the ingredients except cornstarch and water in the food processor and blend until smooth. Pour this blended mixture into the cooker. Cover and cook on Low for 6 hours.

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Mix together cornstarch and water in a small bowl and pour into the cooker. Mix well and cook on Low for an hour. Garnish with cilantro. Serve with hot rice or naan bread.

Nutritional value

Carrots contain Beta carotene. This nutrient is good for the eyes. The dish is rich in proteins. The coconut milk is the main source of calcium in this dish. This dish also contains a lot of other minerals like iron and potassium.

Servings - 5-6

Ingredients:

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2 pound beef roast

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3/4 ounce packaged, dry, brown gravy mix

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3/4 ounce packaged, dry ranch dressing mix

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3/4 ounce dried Italian salad dressing mix

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1/4 cup water

Directions:

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Mix together the packaged mixes in a bowl. Place the beef roast in the slow cooker. Sprinkle the mixture over the roast. Pour water all around the beef roast. Cover and cook on Low for 7-9 hours.

Nutritional value

It is high in proteins. The gravy and the ranch dressing contain a lot of nutrients. This dish is rich in iron. It is also great source of sodium and potassium. This dish is also rich in the vitamins D and K.

Servings - 4

Ingredients:

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1 1/2 pounds beef chuck roast, cut into 1 inch cubes

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1/2 cup beef broth

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1/4 cup low sodium sauce

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1/4 cup brown sugar, packed

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1/2 tablespoon sesame oil

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2 cloves garlic, minced

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1/2 tablespoon fresh ginger, grated

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1/2 tablespoon rice wine vinegar

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1 teaspoon Sriracha sauce or to taste

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1/2 teaspoon onion powder

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1/4 teaspoon white pepper powder

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1 tablespoon cornstarch

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2 tablespoons water

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1/2 teaspoon sesame seeds

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1 green onion, thinly sliced

Directions:

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Place the chuck roast in the slow cooker. Mix together in a bowl, beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, onion powder, Sriracha sauce and white powder. Pour this mixture into the cooker. Mix well. Cover and cook on Low for 7-8 hours

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Meanwhile, whisk together cornstarch and water. Add to the slow cooker. Mix well, cover and cook for another 30 minutes or until the sauce thickens.

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Serve garnished with sesame seeds and green onions.

Nutritional value

This dish has a good amount of iron content and is full of proteins that make you have a feeling of fullness. It is rich in sodium and potassium. The sesame oil provides your body with the perfect amount of omega 3 fats that are essential for your body.

Servings - 6

Ingredients:

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1 whole turkey legs, cut at joints into drumsticks and thighs, skinless

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1/2 teaspoon dried thyme

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1 medium onion, chopped

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1 medium carrot, peeled, chopped

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4 cloves garlic, minced, divided

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1 stalk celery, chopped

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1/2 tablespoon olive oil

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1/4 cup dry red wine

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14 ounce canned, diced tomatoes along with juice

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2 tablespoons fresh Italian parsley, chopped

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1/2 teaspoon lemon zest, grated

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Salt to taste

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Pepper powder to taste

Directions:

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Crush dried thyme and rub it all over the turkey. Season the turkey with salt and pepper. Place the turkey in a slow cooker.

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Place a nonstick skillet over medium high heat. Add oil. When oil is hot, add onions, carrots, celery and sauté for a few minutes until onions are translucent. Add half the garlic, sauté for a few minutes until fragrant. Transfer the contents into the slow cooker. To the same skillet, add wine and boil for a few seconds and transfer it to the cooker pot. Add tomatoes along with the juices. Cover and cook on High for 5 1/2 hours until the meat comes off the bone.

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Mix together in a small bowl, parsley, lemon zest, and remaining garlic. Add salt and pepper, mix well and keep aside. Remove the turkey from the pot with a slotted spoon. Pull apart the meat from the bones and serve in individual bowls. Top with vegetables and its liquid from the pot. Sprinkle the parsley mixture over it and serve.

Nutritional value

This dish is loaded with proteins. The turkey in this dish is the main source of the protein. The carrots in the dish contain beta carotene which is a nutrient that is good for the eyes. This dish is also an antioxidant and helps in cleansing your body.

Yields: 40-50 meatballs

Ingredients

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2 teaspoons of basil, dried

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1 pound of lean ground turkey breast

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3 minced cloves of garlic

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½ teaspoon of onion powder

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1 lightly beaten large egg

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½ teaspoon of salt

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2 (28 ounces) can of crushed tomatoes

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1 teaspoon of dried oregano

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2 tablespoons of olive oil

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1 teaspoon of pepper

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1 large sliced into thin rounds sweet onion

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1 pound lean ground turkey

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2 tablespoons of Romano cheese, finely grated

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2/3 cups of quinoa cooked in flavored stock

Directions

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Combine the quinoa, beaten egg, turkey, olive oil, oregano, basil, pepper, and salt in a large bowl. Quickly but thoroughly mix them making sure not to over mix. Roll this into mini balls a size smaller than a golf ball.

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Place this on a baking sheet. Layer the round slices of onion at the bottom of your crockpot and add a can of the crushed tomatoes. Over medium heat, heat a large skillet, add half a teaspoon of olive oil, and place the meatballs in searing the bottom and top until golden (this is about a minute for each side). Introduce the meatballs into the crockpot one at a time.

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When done with this, add the remaining can of crushed tomatoes, and make sure that the meatballs are completely submerged. Cook for 6 hours on low.

Servings: 6-8

Ingredients

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4-5 pounds of pork shoulder or pork butt

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20 ounces of Dr. pepper

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Salt and pepper to taste

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Juice of one freshly squeezed lime

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1 cup of sweet cherries, chopped

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½ cup of BBQ sauce

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1 minced jalapeno

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2 tablespoons of brown sugar

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1 large peach, chopped

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1 large sweet onion

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¼ cup of cilantro, chopped

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Four chipotle peppers in adobo sauce and an extra 2-tablespoons sauce

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Fajita-sized flour quesadillas

For the Cherry peach salsa

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1 jalapeno minced

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¼ cup chopped cilantro

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1 cup chopped peaches

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1 cup chopped sweet cherries

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Juice of 1 lime

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Salt

Directions

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Cut the onion into quarters, separate the layers, and place them at the bottom of a five-quart slow cooker. If the pork butt has any excess fat, trim it and cut the pork into 4-6 large pieces. Season the pork with salt and pepper. Lay the pork on top of the onions and add the chipotle peppers, BBQ sauce, Dr. Pepper, adobo sauce, and brown sugar.

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Cover and cook for eight hours on low or until the pork is tender to easily shred with a fork. Remove the pieces of pork from the pot and shred. Place them in a bowl and set this aside. Strain the juices through cheesecloth and add this to the shredded pork. Serve with cherry peach salsa tortillas.

Servings: 6

Ingredients

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16 ounces fresh mushroom of your choice, chopped

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6 boneless and skinless chicken breasts

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½ cup of dry white wine

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Fresh or dry chopped parsley to garnish

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2 tablespoons of dry onions, minced

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Freshly ground black pepper

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16 ounces whole milk plain yoghurt

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1 teaspoon of garlic powder or 1 large minced garlic clove

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1 can of Amy’s cream of mushroom soup

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2 MSG-free chicken or beef bouillon cubes

Directions

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Place the boneless and skinless chicken breasts at the bottom of a large crockpot. Mix the remaining ingredients but leave out the parsley and pour this over the chicken and cover to cook. Cook for 6-7 hours on low and add salt to taste. Garnish with the parsley and serve as an accompaniment to potatoes, noodles, or rice.

Servings: 12

Ingredients

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Dill pickle slices

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1 cup organically made ketchup

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2 pressed garlic cloves

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3 tablespoons of steak sauce

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3 ½ pounds of eye-of-round roast cut vertically in half

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½ cup of freshly squeezed lemon juice

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2 teaspoons of salt, divided

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1 teaspoon of pepper, coarsely grounded

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12 sandwich buns or Kaiser rolls

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10 ounces of condensed beef broth

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1 teaspoon of Worcestershire sauce

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½ cup of packed brown sugar

Directions

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Season the beef evenly with the salt. Stir together the salt, garlic and the other ingredients. Pour half of this mixture into a 5.5-6 quart crockpot. Place the beef in the pot and pour the remaining mixture over it. Cover and cook on high for about seven hours. To serve, shred the beef in the slow cooker using two forks and serve in buns or rolls with dill pickle slices

Servings:

Ingredients

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¼ cup of water

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½ cup of organic honey

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2 cups chopped and cut into bite sized pieces broccoli florets