Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (10 page)

Name: Turkey Stew

It is that day of the month where we had to clean the house and do some few repairs and maintenance. Everybody participated, and we were all happy that we finished right on time. We pretty tired, though, and I wanted something for dinner that is comforting to the tummy but also low carb for me. This stew is the best recipe for those late dinners.

Ingredients:

• 1 lb lean ground turkey
  
• 1 onion, chopped
  
• 1 bell pepper, seeded and chopped
  
• 15 oz green chili enchilada sauce
  
• 3 ½ oz green chili, diced
  
• 2 cup chicken stock
  
• 3 tsp olive oil
  
• 1 tsp oregano
  
• 2 tsp ground chili powder
  
• 1 tsp ground cumin
  

Let’s Get Cooking!

1. Put 2 tsp of the oil into a frying pan, cook the turkey until brown
   
2. Add the turkey to the slow cooker
   
3. Put the remaining oil into the pan again and cook the onions until translucent
   
4. Add the chili powder, oregano and cumin, cook again for another minute
   
5. Add the mixture to the slow cooker
   
6. Add the diced chills and chili sauce into the slow cooker
   
7. Rinse the frying pan with the stock to scrape off any bits, pour into the slow cooker
   
8. Cover and cook for 6 hours on low
   
9. Serve
   

Name: Chicken Adobo

Shredding the meat has to be one of my most favorite parts of slow cooking. You can shred the meat on this recipe, but I recommend that you do the same technique for other meats. If you have time after shredding, put it back into the slow cooker and let it rest for a few more minutes. This infuses the flavors and makes it taste even better.

Ingredients:

• 2 lbs chicken breasts, deboned and skinned
  
• 3 oz chipotles in adobo sauce
  
• 4 cloves garlic
  
• 1 cup onion, quartered
  
• 1 tsp oregano
  
• ½ cup chicken broth
  
• ½ tsp cumin
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Sprinkle salt and pepper over the chicken and add put into the slow cooker
   
2. Add the onion and garlic
   
3. Add the chipotles in adobo sauce, oregano, cumin and broth into the slow cooker, stir until well combined
   
4. Cover and cook for 4 hours on high
   
5. Remove the chipotle peppers and garlic
   
6. Take the chicken and shred using forks
   
7. Serve
   

Name: Stuffed Chicken Breasts

Now this recipe requires a delicate approach; you need to make just the right size of pocket in the meat. Too small and you will not be able to put enough stuffing. Too big and the stuffing might fall out in the slow cooker. It was trial and error for me, but I think if you use the same size as a standard tablespoon, it will be the right sized pocket.

Ingredients:

• 2 lbs chicken breasts
  
• 1 cup artichoke hearts, chopped
  
• 3 cups spinach, chopped
  
• 1 ½ cup chicken broth
  
• ½ cup red peppers, roasted and chopped
  
• 4 0z feta cheese
  
• 1 tsp garlic powder
  
• 1 tsp oregano
  
• ¼ cup black olives, sliced
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the spinach, peppers, artichoke, cheese, garlic and oregano into a bowl, toss together
   
2. Sprinkle the chicken with salt and pepper
   
3. Use a knife to carve a pocket into the breasts
   
4. Scoop the spinach mixture into the pockets
   
5. Stack the chicken into the slow cooker with the pocket side facing up
   
6. Pour the broth
   
7. Cover and cook for 4 hours on low
   
8. Serve
   

Name: Turkey with Gravy

Who says turkey and gravy are only for Thanksgiving? To tell the truth, I do like the turkey in this recipe, but I like the gravy even more. The secret with making the gravy is that you reuse as much of the liquid from the slow cooker as you can. This way you can keep the flavors from the turkey and transfer it to the gravy.

Ingredients:

• 5 lbs turkey breast
  
• 3 carrots, chopped
  
• 4 ribs celery, chopped
  
• 1 tbsp olive oil
  
• 2 cups chicken stock
  
• 4 tsp arrowroot starch
  
• 1 tsp thyme
  

Let’s Get Cooking!

1. Prepare the turkey breast by trimming as much of the skin as possible
   
2. Rub the turkey with sage and thyme
   
3. Put the olive oil into a pan and cook the turkey, cook until brown
   
4. Put the turkey into the slow cooker
   
5. Rinse the pan with the stock and pour into the slow cooker
   
6. Add the celery, carrots and onions
   
7. Cover and cook for 3 hours on high
   
8. Remove the vegetables from the slow cooker
   
9. Pour the liquid into a pan and add allow to boil
   
10. Reduce the heat and while simmering, add the starch and 2 tbsp cold water, whisk gently
    
11. Put the turkey on a serving plate, drizzle with gravy on the side
    
12. Serve
    

Name: Buffalo Chicken

It’s football day, and we were all glued to the television. Thankfully, I did not have to spend too much time in the kitchen while the slow cooker did the cooking for me. Right before the game even started, I had everything was done and ready for the slow cooker. I timed it just about right when it was time for the commercial; they were about done and ready for us.

Ingredients:

• 2 lbs chicken breast, deboned and skinned
  
• 1 onion, quartered
  
• 2 carrots
  
• 2 ribs celery
  
• 1 ½ cup chicken broth
  
• ½ cup buffalo hot sauce
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put all the ingredients, except the sauce, into the slow cooker
   
2. Cover and cook for 4 hours on low
   
3. Discard the liquid, keep only 1/3 cup of the liquid and vegetables
   
4. Shred the chicken with forks and put back into the slow cooker
   
5. Add the sauce
   
6. Cover and cook again for another 15 minutes
   
7. Serve