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
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) (13 page)
Yields: 6 Servings
Ingredients:
2 cans of clams, chopped
1 cup of onion chopped
1 cup of celery chopped, including the leaves
2 cups of diced waxy potatoes
1 can of tomatoes, undrained
½ cup of green bell pepper chopped
1 ½ cups of tomato of vegetable juice (spicy)
1 teaspoon of dried thyme
1 bay leaf
½ teaspoon of salt
Directions:
Add the liquid from the clams into the slow cooker, and then set the clams aside in the refrigerator until required.
Add the rest of the ingredients to the slow cooker.
Set the temperature to low and cook for around 6 to 8 hours.
Add the clams and change the temperature to high, then cook for a further 5 minutes.
Remember to get rid of the bay leaf before serving.
Yields: 6 Servings
Ingredients:
1 pound of cooked shrimp
6 oz. of wild and long-grain rice mix
1 can chopped tomatoes
1 can of chicken broth
1 cup of onions chopped
2 chopped garlic cloves
1 cup of diced green bell pepper
¼ cup of water
½ teaspoon of Cajun seasoning
Directions:
Add everything but the shrimp to the slow cooker.
Set the heat to low and cook for 5 to 6 hours, or alternatively set it to high and cook for 3 to 3 ½ hours.
Once cooked, stir the shrimp into the rice mixture.
Cook for a further 15 minutes on high.
Yield: 6 Servings
Ingredients:
1 pound of Halibut or similar white fish
1 diced red bell pepper
1 small onion chopped
1 large potato diced
2 carrots sliced thinly
2 cloves of garlic
1 ½ cups of chicken or vegetable broth
Juice of a lime
1 teaspoon of chili powder
½ teaspoon of cumin
½ teaspoon of red pepper flakes
¼ cup of fresh cilantro chopped
Salt and pepper
Directions:
Add all of the ingredients except for the fish to the slow cooker.
Set the temperature to low and cook for about 8 to 9 hours.
When there is 30 minutes left to go, add in the fish to cook.
Yield: 5 Servings
Ingredients:
1 ½ pounds of lobster meat, cooked
1 ½ cups of corn
3 ½ cups of diced potatoes
¾ cup of chopped onion
1 diced jalapeno
1 ½ cups of lobster stock
3 ½ cups of half and half milk
½ teaspoon of paprika
½ teaspoon of cumin
1 teaspoon basil
1 teaspoon thyme
1 teaspoon of salt
½ teaspoon of white pepper
1 teaspoon minced garlic
¼ cup of flour if needed to thicken
Directions:
In the slow cooker place all of the ingredients except for the lobster meat.
Set at a high temperature and cook for 5 hours.
After the 4
th
hour, add in the chopped lobster meat to the slow cooker.
Continue to cook for the final hour then serve.
Yield: 4 Servings
Ingredients:
3 cups of seafood or chicken broth
3 cloves of minced garlic
1 cup of onion chopped
9 oz. of frozen artichoke hearts, cut into quarters
1 cup of pearl barley
1 pound of peeled shrimp
4 oz. baby spinach leaves
2 teaspoons lemon zest, grated
2 oz. grated parmesan cheese
Salt and pepper
Directions:
Sauté the onions in a skillet, until they are soft.
Add in the garlic and cook for a further 1 minute.
Put garlic and onion into the slow cooker along with the artichoke hearts, barley and pepper.
Stir in the seafood or chicken broth.
Set to a high temperature and cook for 3 hours.
When there is 15 minutes left cooking time, stir in the shrimp and the cheese.
Cook for another 10 minutes, then add in the spinach leaves and the lemon zest.
Once the spinach has wilted, it is ready to serve.
Yield: 6 Servings
Ingredients:
2 ½ pounds of seafood
1 finely chopped onion
4 finely chopped cloves of garlic
16 oz. diced tomatoes
10 oz. diced tomatoes with green chilies
1 cup of red wine
2 cups of chicken broth (low salt)
2 bay leaves
3 tablespoons chopped fresh basil
¼ cup of fresh parsley, chopped
Directions:
Sauté onion until it is soft, around 5 minutes.
Add the garlic to the onion and sauté another 2 minutes.
Place the onion and garlic into the slow cooker along with the tomatoes, wine, stock, basil and bay leaf.
Set on low and cook for around 6 hours.
When 30 minutes are left of cooking time, add in the seafood.
Cook for the last 30 minutes then season with salt and pepper and garnish with parsley.
Yield: 9 Servings
Ingredients:
1 pound of boneless chicken, skin removed
1 thinly sliced onion
4 small red potatoes, diced
15 oz. can of chickpeas
3-4 tomatoes chopped
2 tablespoons of tomato paste
1 cup frozen green peas
1 ½ cups light coconut milk
4 carrots chopped
½ cup of chicken stock
2 tablespoons of curry powder
½ teaspoon of cayenne pepper
½ teaspoon of ground cumin
2 tablespoons of lemon juice
1 teaspoon of fresh ginger, grated
1/2 teaspoon of salt
Directions:
Cut chicken into bite size pieces.
Combine coconut milk, stock, curry powder, cumin, cayenne, salt and tomato paste in the slow cooker.
Add in the chicken, chickpeas, carrots, potatoes, tomatoes and onion.
Set the temperature to high and cook for 4 hours.
During the last 10 minutes of cooking time, add in the peas, ginger and lemon juice.
Yield: 6 Servings
Ingredients:
3 cups of cauliflower
15 oz. can of chickpeas, rinsed
1 cup carrots sliced
1 cup frozen green beans
½ cup of onion chopped
14 oz. can of vegetable broth
14 oz. can of light coconut milk
2 or 3 teaspoons of curry powder
¼ cup of fresh basil leaves, shredded
Directions:
Combine all ingredients in the slow cooker except for the coconut milk and the basil.
Set on a low temperature and cook for around 5 to 6 hours.
Then stir in the coconut milk and the basil before serving.
Yield: 6 Servings
Ingredients:
18 oz. boneless chicken thighs, cut into bite size pieces
1 carrot cut in to chunks
1 onion chopped
1 can chopped tomatoes
¼ cup of Rogan Josh curry paste
1 cup of chicken stock
7 oz. of cauliflower
7 oz. green beans
4 cups of baby spinach
14 oz. pumpkin cut into small pieces
2 tablespoons of coconut milk powder
3 cups of steamed rice, Basmati
Raita:
¾ cup of low fat plain yoghurt mixed with 2 tablespoons of finely chopped fresh mint.
Directions:
Add a little oil to a large pan and brown the chicken in batches.
Remove the chicken and fry the onion and carrot until they have softened.
Add the chicken, onion and carrot to the slow cooker alone with the curry paste, stock, tomatoes, pumpkin, and 2 cups of water, cauliflower and beans.
Set on a low temperature and cook for around 6 hours or more, until the chicken and vegetables are cooked.
Finally mix the coconut milk powder with a tablespoon of warm water, and then stir through the curry.
Serve with the raita and rice.
Yield: 4 Servings
Ingredients:
2 pounds of stewing beef
1 onion finely chopped
4 minced garlic cloves
¾ cup of beef broth
1 can light coconut milk
1 minced jalapeno pepper
2 cups baby spinach
1 tablespoon of brown sugar
3 tablespoons of red curry paste
2 tablespoons of fish sauce
2 tablespoons of lime juice
½ cup of fresh basil
Directions:
Brown the beef in a skillet on a medium heat and then drain.
Sauté the garlic and onion for about 5 minutes until they are tender.
Combine the beef, garlic, onion, broth, jalapeno, coconut milk, brown sugar, curry paste, fish sauce and lime juice in the slow cooker.
Set the temperature to low and cook for around 6 hours.
When 15 minutes cooking time is left, stir in the spinach and cook until it wilts.
Serve on rice with the fresh basil sprinkled over the top.