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) (57 page)

Someone gifted me a bottle of apricot preserves, and I was quite unsure when and how to use them. One thing I was sure of is that it works well with chicken because it gives a unique taste of sweetness. I have a tried and tested slow cooker recipe for chicken with the glaze, so I decided to tweak it, this time using apricots.

Servings: 4

• 4 chicken breasts
  
• 12 oz apricot preserves
  
• 1 pack onion soup mix
  
• ¼ cup orange juice
  
• ½ tsp ground ginger
  

Instructions:

1. Remove the skin from the chicken breast but keep the bones intact
   
2. Put chicken in the slow cooker pot
   
3. Put in a bowl ginger, apricot preserves, onion soup mix and orange juice, mix until well combined
   
4. Pour apricot mixture into slow cooker
   
5. Cover and cook for 6 hours on low
   
6. Serve
   

I love cooking this recipe because I can tweak the quantities to make a few more extra servings. With the extra servings, I can pack and freeze them in my refrigerator and reheat it as a quick meal. It stores quite well and for one reason or another, it tastes better when it is reheated. Prepare several batches of it if you like so you get the most out of your time in cooking. There is actually two ways of doing this: one is using a stovetop, and the other is via a slow cooker. The latter one is best because it gives it that warm and hearty taste.

Servings: 4

• 2 chicken breasts
  
• 6 cups chicken broth gluten free
  
• 30 oz beans, drained
  
• 2 cups salsa verde
  
• 2 tsp ground cumin
  

Instructions:

1. Put the chicken breasts in the slow cooker pot
   
2. Pour broth, salsa, and beans on top
   
3. Sprinkle the cumin
   
4. Stir all the ingredients together in the slow cooker pot
   
5. Cover and cook for 8 hours on low
   
6. Remove the cover and take the chicken out
   
7. In a flat surface, shred the chicken with a fork
   
8. Put back the shredded meat in the pot
   
9. Mix again and allow to rest for 5 minutes
   
10. Serve
    

I was feeling adventurous with a group of friends, and we decided to try a nearby Vietnamese pho restaurant that everybody at work was talking about. It was a simple dinner, no frills with simple decoration. However, the tables were filled with a variety of condiments that was completely foreign to me. I asked one of the servers what each were. Soy sauce, a different colored vinegar, and Sriracha. This was the bright red condiment that was a combination of sweet and spicy. It is definitely an acquired taste, but when we tasted it with what we ordered, like the spring rolls, the Sriracha sauce made definite sense. The restaurant sold the sauce by the bottle, I bought one and decided to use it on my next chicken dish.

Servings: 6

• 5 chicken breasts
  
• ½ cup Sriracha
  
• ½ cup honey
  
• ½ cup coconut aminos
  
• 2 tbsp minced garlic
  

Instructions:

1. Arrange the chicken breasts in the bottom of the slow cooker pot
   
2. Take the garlic and rub it over the chicken
   
3. Cover and cook for 3 hours on high
   
4. Take the chicken out and shred with a fork, set aside
   
5. Put together in a small bowl, coconut aminos, honey and Sriracha
   
6. Drizzle the shredded chicken with the Sriracha sauce
   
7. Serve
   

In this chapter, you will learn recipes for:

• Salmon Tacos
  
• Shrimp Curry
  
• Tilapia Citrus
  
• Poached Salmon
  
• Spicy White Fish
  
• Seafood Soup
  
• Scallops and Tomatoes
  
• Lobster Chowder
  
• Shrimp Risotto
  
• Halibut and Lemons
  

We also liked tacos as a light dinner, but we always had it with ground beef as the main ingredient. I wanted a different version and thought of replacing beef with another kind of meat. I saw some leftover salmon fillets in my freezer and thought,
Why not?
It turned out to be great; the sweetness of the salmon made all the difference.

Servings: 4

Ingredients:

• 1 salmon fillet
  
• ½ cup shredded cabbage
  
• ½ cup shredded carrots
  
• ½ cup red sweet pepper, sliced
  
• 1 tbsp lime juice
  
• Salt and pepper to taste
  

Instructions:

1. Put the salmon fillet in the slow cooker pot
   
2. Sprinkle with salt and pepper
   
3. Cover and cook for 2 hours on high
   
4. Remove from the slow cooker and put on flat surface
   
5. Shred the fillet meat with a fork
   
6. Put the shredded meat in a bowl and drizzle with lime juice
   
7. Toss until well combined
   
8. Add cabbage, carrots, and sweet pepper, toss again
   
9. Put salmon mixture in plate
   
10. Put a taco shell in the side
    
11. Serve
    

I was on a business trip to Bangkok, the capital city of Thailand. It is a city brimming with culture, especially with its local cuisines. The best dishes are served not in the fancy restaurants or the five star hotels, but on the side streets or the market. There, locals served traditional Thai dishes using the freshest ingredients and cooking in the simplest and authentic way. This is where I tasted the local version of this shrimp curry, and it tasted absolutely great. I saw how the dish was prepared right in front of me. When I saw how the dish was prepared in a deep pot, I knew right away how to recreate it at home using my crock pot.

Servings: 4

Ingredients:

• 1 lb shrimp
  
• 30 oz coconut milk
  
• ½ cup Thai red curry sauce
  
• 3 tsp lemon and garlic seasoning
  
• ¼ cup cilantro
  
• 15 0z water
  

Instructions:

1. Put in the slow cooker, curry, seasoning, milk, cilantro and water, mix until well combined
   
2. Cover and cook for 2 hours on high
   
3. Remove the cover and add the shrimps, keep the shells intact
   
4. Cover and cook again for another 30 minutes on high
   
5. Sprinkle with cilantro
   
6. Serve
   

This is my go-to recipe whenever I just want to have a clean and simple meal; this dish hasn’t failed me yet!

Servings: 4

Ingredients:

• 4 tilapia fillets
  
• 10 oz. mandarin oranges
  
• 1 tbsp garlic, minced
  
• 1 tbsp butter
  
• Salt and pepper to taste
  

Instructions:

1. Spread an aluminum foil on a flat surface
   
2. Put the fillets side by side in the center, set aside
   
3. Put in a small bowl butter and garlic, mix until well combined
   
4. Rub the garlic mixture over the tilapia
   
5. Take the oranges and evenly stack them on top of each fillet
   
6. Sprinkle with salt and pepper
   
7. Fold the aluminum foil and seal the fillets
   
8. Put the foil in the slow cooker
   
9. Cover and cook for 2 hours on high
   
10. Take out from the slow cooker
    
11. Plate the foil and open slightly to let steam out
    
12. Serve
    

I went to the market for my weekly groceries and shopping, and I was surprised at how the price of salmon seemed to go up every time I go. I was seriously thinking twice whether I would another pound. If cooked wrong, salmon can lose all the flavors and the sweetness that makes it special in the first place. Since I wanted to treat myself and my family with another salmon dish, but since I wanted to do no wrong with the salmon, this time, I opted to prepare a dish that is 100% risk-free.

Servings: 4

Ingredients:

• 4 salmon fillets
  
• 1 onion
  
• 1 lemon
  
• 1 sprig dill
  
• ½ cup dry white wine
  
• 1 cup water
  
• ½ tsp salt
  

Instructions:

1. Pour wine and water into slow cooker
   
2. Cover and cook for 30 minutes on high
   
3. Slice onion and lemon into wedges
   
4. Remove cover and add onion, lemon, dill and salt
   
5. Cover and cook for another 20 minutes on high
   
6. Serve
   

Milkfish, dory, and tilapia are some of the white fish options that you can choose from as the main ingredient of this recipe. I must admit that I have been ignoring these white fish alternatives every time I pass the seafood section of the market. One of my friends recommended I try it as a cheaper and more versatile ingredient that can go with most recipes. Salmon will always be my favorite, but white fish has this way of absorbing and complementing the flavors. This makes it one of the best fish to choose for a slow cooker meal.

Servings: 4

Ingredients:

• 4 fillets preferred white fish, cream dory for this recipe
  
• 1 tbsp butter
  
• 1 tbsp garlic minced
  
• 1 tbsp pepper flakes
  
• 2 tsp parsley chopped
  
• Salt and pepper to taste
  

Instructions:

1. Lay a sheet of aluminum foil in flat surface
   
2. Put cream dory fillets in the middle
   
3. Put together garlic and butter and mix until well combined
   
4. Spread garlic mixture evenly over fillets
   
5. Sprinkle pepper flakes, salt, and pepper
   
6. Seal the fish
   
7. Cover and cook for 2 hours on high
   
8. Remove fillets from slow cooker and arrange in plate
   
9. Open foil and sprinkle with parsley
   
10. Serve
    

There is something about a rainy weather that calls for a warm bowl of soup. One rainy and cold day, there was nothing much for me to do so I decided to busy myself by preparing seafood soup. I wanted to catch up on my favorite TV series and watch an entire season in one sitting. I figured it would take me around 8 hours to finish around 8 episodes, and that was enough time for my slow cooker to do the cooking for me.

Servings: 12

Ingredients:

• 2 lbs shrimp
  
• 5 potatoes
  
• 4 cups water
  
• 1 onion
  
• Salt and pepper to taste
  

Instructions:

1. Clean shrimp by removing shell and vein
   
2. Put in bowl and microwave for 2 minutes on high, set aside
   
3. Chop onions and cube potatoes
   
4. Put in slow cooker pot
   
5. Cover and cook for 7 hours on low
   
6. Remove cover and add shrimps
   
7. Cover and cook again for 2o minutes
   
8. Serve
   

One thing I like more than shrimp on my recipes is an assortment of seafood. This dish puts together a variety of seafood that balances the flavors of the main ingredients in this dish. Plus, it has a spicy taste, which I always crave whenever I am eating seafood. You can either use one kind of seafood, such as shrimp, scallops or crabs or you can mix them with the right portions.

Servings: 6

Ingredients:

• 3 lbs scallops
  
• 1 onion, chopped
  
• 4 cloves garlic
  
• 16 oz tomatoes, diced
  
• 2 cups veggie broth
  
• Salt and pepper to taste
  

Instructions:

1. Put onion in sauté pan and cook until clear or for 5 minutes
   
2. Add garlic and cook for another 2 minutes
   
3. Put onions and garlic into slow cooker pot
   
4. Add tomatoes
   
5. Cover and cook for 6 hours on low
   
6. Remove cover and add scallops
   
7. Cover and cook for another 30 minutes
   
8. Sprinkle with salt and pepper
   
9. Serve