Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) (10 page)
Authors: Sara Hughes,Heather Klein,Eunice Hines,Una Soto
Tags: #Cookbooks; Food & Wine, #Baking, #Cookies, #Kitchen Appliances, #Slow Cookers, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Diets
Yield: 8 Servings
Ingredients:
9 oz. of rump steak
1 oz. dried shitake mushrooms
1 cup of warm water
2 crushed cloves of garlic
1 large finely chopped onion
3 potatoes diced
3 rashers of lean bacon, diced
1 can of chopped tomatoes in juice
5 cups of beef stock
7 oz. Portabello mushrooms, thinly sliced
Directions:
Trim and remove any fat from the rump steak and put it aside while you get the rest of the ingredients ready and underway.
Soak the shitake mushrooms in the warm water for around 30 minutes.
Put the garlic, bacon, tomatoes, potatoes and stock in the slow cooker.
Once shitakes have softened, slice them and discard the stems.
Add the shitake mushrooms to the slow cooker as well as the water they were soaking in.
Set the temperature to high and cook for around 5-6 hours.
Cook the rump steak using whatever method you prefer, either grill, barbecue or fry.
Once the steak has cooled down, cut it into thin strips.
When there is just 30 minutes left of cooking time, add the steak strips and the Portabello mushrooms to the slow cooker and finish cooking for the last half hour.
Yield: 8, 1 Cup Servings
Ingredients:
2 15 ounce cans black beans
1 15 ounce can dark red kidney beans
1 15 ounce can pinto beans
2 15 ounce cans diced tomatoes
1 green bell pepper, chopped
1 jalapeno pepper, chopped with seeds included
1 serrano pepper, chopped with seeds included
1 large yellow onion, finely chopped
2 cups vegetable broth
½ cup low fat cheddar cheese (optional)
½ cup low fat sour cream (optional)
½ cup fresh chopped cilantro (optional)
Chilli Seasoning:
¾ teaspoon salt
½ teaspoon of ground black pepper
3 teaspoons chili powder
1 ½ teaspoons of cumin, ground
1 teaspoon granulated garlic
¼ teaspoon red pepper flakes
Directions:
Combine all ingredients into a slow cooker, except for the cheese, sour cream and cilantro.
Cover and cook on low for 8 hours. When done serve with cheese, sour cream and/or cilantro.
Tip:
If you want to turn down the heat on this chili, simply omit adding jalapeno and serrano peppers.
Yield: 8, 1 Cup Servings
Ingredients:
3 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large yellow sweet onion
6 cloves garlic, minced
2 lbs lean ground beef
1 15 ounce can black beans
1 15 ounce can dark red kidney beans
1 15 ounce can pinto beans
2 15 ounce cans fire roasted diced tomatoes
¼ cup canned hot green chilies
12 ounces beer
3 canned chipotle peppers, diced
½ cup low fat cheddar cheese (optional)
½ cup fresh chopped cilantro (optional)
½ cup fresh sliced scallions (optional)
Chili Seasoning:
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon granulated garlic
½ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
Directions:
In a large mixing bowl, combine all the beans, diced tomatoes and green chilies. Set aside.
Heat vegetable oil in large skillet over medium high. Sauté onions and peppers for about 10 minutes. Add garlic and sauté for 2 minutes. Add ground beef to skillet and cook thoroughly.
Transfer beef and vegetables to slow cooker. Add the beans, tomatoes and chilies, stir well. Add in the chipotle peppers and beer.
Cover and cook on low for 8 hours. Serve with cheddar cheese, cilantro and scallions.
Yield: 6-8 Servings
Ingredients:
2 lbs boneless skinless chicken breasts
3 bell peppers (green, red, orange and/or yellow)
1 large yellow onion
Fajita Seasoning:
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon granulated onion
½ teaspoon granulated garlic
Additional Ingredients:
Low fat or low carb fajita size tortillas
Chopped avocado (optional)
Chopped cilantro (optional)
Shredded lettuce (optional)
Diced fresh tomatoes (optional)
½ cup low fat shredded cheese (optional)
Directions:
Slice onion into half-moon shapes and place in large mixing bowl. Slice all bell peppers in a julienne style and add to mixing bowl with the onions. Stir to combine. Sprinkle half of the fajita seasoning onto the onions and peppers, and stir to coat all pieces evenly.
In a slow cooker, lay half of the onions, peppers and fajita seasoning onto the bottom portion of the slow cooker. This is to create a barrier between the chicken and heating element so the chicken doesn’t dry out.
Next, add the chicken and sprinkle the remaining fajita seasoning onto the chicken breasts. Add the remaining onions and peppers on top.
Cover and cook on low for 8 hours, or high for 4 hours. When done, transfer chicken, onions and pepper into a large bowl and shredded chicken with two forks. Serve on tortillas with optional toppings.
Yield: 4 Servings
Ingredients:
1 lb boneless skinless chicken breast
2 15 ounce cans cannellini or navy beans, drained and rinsed
2 stalks celery, sliced
1 small yellow onion, finely chopped
1 ½ cup water
¼ cup Italian salad dressing
2 tablespoons of tomato paste
½ teaspoon oregano
¼ teaspoon red pepper flakes
2 tablespoons fresh basil, ribboned
Salt and Pepper to taste
Directions:
In a large mixing bowl, combine beans, celery, onion, water, salad dressing, tomato paste, oregano and red pepper flakes and set aside.
Place chicken breasts inside slow cooker and sprinkle salt and pepper on top. Cover chicken with bean mixture.
Cover and cook on low for 8 hours, or high for 4 hours. When done, transfer into a large bowl and roughly shred chicken. Mix all ingredients so they are well incorporated.
Serve in bowls with fresh basil on top.
Yield: 6 Servings
Ingredients:
1.5 lbs boneless skinless chicken breasts
2 tablespoons salt free chicken seasoning
1 tablespoon all purpose flour
1 ½ cups low sodium chicken broth
2 cups baby carrots
1 cup chopped celery
1 cup frozen peas
1 cup mushrooms, sliced
Cooked brown rice
Salt and Pepper to taste
Directions:
In a small bowl, whisk together chicken seasoning, flour and chicken broth. Set aside.
Add chicken breasts to slow cooker. Sprinkle with salt and pepper. Top with carrots, celery, peas and mushrooms. Pour chicken seasoning mixture over vegetables and chicken.
Cover and cook on low for 8 hours, or high for 4 hours. Serve over brown rice.
Yield: 8 Servings
Ingredients:
½ pound of boneless chicken breast, cubed
1 can chopped tomatoes
1 pound cooked Andouille sausage, cubed
8 oz. tomato sauce
1 red pepper diced
1 cup of diced onion
1 cup of chicken broth
1 stalk of celery chopped
1 ½ teaspoons of minced garlic
2 tablespoons of tomato paste
2 teaspoons of dried oregano
2 bay leaves
2 teaspoons of Cajun seasoning
1 teaspoon of hot sauce
½ teaspoon of dried thyme
1 pound of cooked shrimp
Directions:
Combine all ingredients except for shrimp in the slow cooker.
Set the temperature on low and cook for around 6 or 7 hours until the chicken is completely cooked.
When there is 15 minutes left of cooking time, add in the shrimp.
Remember to remove the bay leaves.
Serve over cooked rice.
Yield: 4 Servings
Ingredients:
6 – 8 chicken thighs, bone in, skin removed
1 potato, cubed
1 carrot sliced thinly
1 sweet potato cubed
1 stalk of celery sliced
1 onion sliced
4 cups of chicken stock
1 cup of diced pumpkin
1 tablespoon of Tuscan seasoning
Black pepper
Directions:
Using a meat cleaver or large knife, cut each chicken thigh in half.
Add all ingredients to the slow cooker.
Set the temperature to high and cook for around 4 hours, or until the chicken is well cooked.
Yield: 6 Servings
Ingredients:
3 lbs boneless turkey breasts
¼ cup pitted Kalamata olives
2 teaspoons garlic, minced
1 large yellow onion, finely diced
1 lemon, sliced in circles
½ cup halved grape or cherry tomatoes
1 ½ low sodium turkey stock
2 tablespoons all-purpose flour
6 cups steamed brown rice
Mediterranean Seasoning:
1 teaspoon ground nutmeg
1 teaspoon roasted coriander
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground ginger
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper
¼ teaspoon cinnamon
Sprinkle of oregano (optional)
Dash of cayenne pepper
Directions:
In a small mixing bowl, combine olives, garlic, onion and 1 cup of the turkey stock. Set aside.
In a slow cooker, lay turkey breasts flat down on the bottom and top with Mediterranean seasoning. Pour olive, garlic, onion and turkey stock mixture on top. Lay lemon slices on top of turkey.
Cover and cook on low for 7 ½ hours. When done, whisk together the remaining ½ cup of turkey broth and all-purpose flour. Pour on top of turkey and cook on low for another 30 minutes.
Remove from slow cooker and slice turkey into medallion size pieces. Toss with remaining mixture from slow cooker and add tomatoes.
Serve over steamed brown rice or stuff into lettuce wraps.
