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) (9 page)

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  2. Honey Barbecue Meatballs
  

Yield: 6 Servings

Ingredients:

1 lb lean ground turkey or chicken

2 carrots, pureed 

¼ cup yellow onion, pureed

3 cloves garlic, microplaned

1 tablespoon vegetable oil

1 egg, slightly beaten

¼ cup rolled oats

¼ cup panko bread crumbs

½ teaspoon salt

¼ teaspoon pepper

2 ½ cups barbeque sauce

¾ cups water

Directions:

Heat oil a small pan over medium heat.  Add carrots, onion and garlic and sauté for 5 minutes.  Set aside and let cool.

In a large mixing bowl, combine turkey or chicken, egg, oats, bread crumbs and sautéed mixture.  Incorporate evenly and form mixture into 24 small meatballs.

Pour 1 cup of the barbeque sauce onto the bottom of the slow cooker.  Place all meatballs in the slow cooker and top with remaining barbeque sauce and water.

Cover and cook on high for 4 hours.

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  3. Teriyaki Mushrooms
  

Yield:  8 Servings

Ingredients:

24 ounces fresh mushrooms

¼ cup low sodium soy sauce

¼ cup teriyaki sauce

¼ cup water

2 tablespoons garlic, minced

¼ teaspoon red pepper flakes

Directions:

In a large mixing bowl, add all ingredients and toss well to ensure each mushroom has a light coat of the mixture.

Add to slow cooker.  Cover and cook on low for 6 hours or high for 3 hours.

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  4. Winter Vegetable Medley
  

Yield: 1 ¼ cups

Ingredients:

2 large sweet potatoes, peeled and cubed into 1 inch pieces

4 parsnips cut into 1 inch disks

4 carrots cut into 1 inch disks

¼ cup honey

1 teaspoon dried thyme leaves

Salt and Pepper to taste

Directions:

In a large bowl, combine all ingredients together, making sure to coat all the vegetables evenly.

Add to slow cooker and cover.  Cook on low for 5 hours or on high for 3 hours.

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  5. Teriyaki Rice and Vegetables
  

Yield:  4 Servings

Ingredients:

1 cup brown rice

2 cups water

1 tablespoon butter

1 teaspoon salt

2 teaspoons vegetable oil

1 small yellow onion, finely chopped

4 carrots, finely chopped

2 stalks celery, finely chopped

2 tablespoons low sodium soy sauce

1 tablespoon teriyaki sauce

1 cup frozen peas

Directions:

Add rice, water, butter and salt to slow cooker.  Cover and cook on high for 2 – 2 hours.

In the meantime, heat oil in a wok or skillet on high heat.  Sauté onions, carrots and celery for 2-3 minutes, constantly moving the vegetables around.  Add soy sauce and teriyaki and let the flavors come together for a minute.  Remove from heat and let cool.

Once the rice is done, fluff rice with a fork and add the vegetable and sauce mixture to the slow cooker.  Add the frozen peas and stir together well.  Cover slow cooker and cook on high for an additional 30 minutes. 

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  Chapter 2 – Soups and Chillis
  

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  6. Turkey Sausage Kale Soup
  

Yield: 8, 1 Cup Servings

Ingredients:

1 ½ lbs bulk spicy turkey sausage

2 sweet potatoes, peeled and diced into bite size cubes

1 large yellow onion, minced

1 clove garlic, minced

4 cups low sodium chicken broth

2 bunches of kale, de-stemmed and torn into bite size pieces

½ cup cream

1 tablespoon all-purpose flour

Water

Cayenne pepper to taste

Salt and Pepper to taste

Directions:

Cook turkey sausage until cooked thoroughly on stove top, then add to slow cooker.  Add in onion, garlic and sweet potatoes.  Pour chicken broth on top.  Add water to pot if needed.  You will want to make sure the potatoes are completely covered by the liquid. 

Cover and cook on low for 6 hours.  Mix together cream and flour.  Add to slow cooker along with pieces of kale.  Sprinkle salt, pepper and cayenne pepper to taste and let cook on low for an additional 30 minutes.

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  7. Island Spicy Black Bean Soup
  

Yield: 8, 1 Cup Servings

Ingredients:

3 15 ounce cans of black beans

1 tablespoon olive oil

1 large yellow onion, finely diced

2 cups chopped bell peppers (green, red, orange or yellow)

2 serrano peppers, finely diced

8 cloves of garlic, minced

1/3 cup tomato paste

4 cups vegetable broth

1 cup water

½ cup coconut or almond milk

1/3 cup chopped fresh cilantro

½ cup low fat shredded cheddar cheese (optional)

½ cup shredded tortillas (optional)

Island Seasoning:

1 teaspoon ground cumin

½ teaspoon marjoram

½ teaspoon oregano

½ teaspoon chili powder

½ teaspoon red pepper flakes

½ teaspoon ginger

½ teaspoon allspice

¼ teaspoon salt

¼ teaspoon pepper

Directions:

Heat a large skillet over medium high and add the olive oil.  Add onion, bell peppers and serrano peppers and sauté in pan for 5 minutes.  Add garlic and sauté for two more minutes.  Add tomato paste and flatten onto skillet, tossing around the spices in the pan.  Next, add 2 cups of the vegetable broth and heat until it starts to simmer.

Transfer mixture into slow cooker.  Add black beans, the remaining vegetable broth, water and Island Seasoning. 

Cover and cook on low for 8 hours.  When done, add the coconut or almond milk and cilantro.  Serve with low fat cheddar cheese and tortillas if desired.

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  8. Skinny Minnie Chicken Soup
  

Yield: 8-10, 1 Cup Servings

Ingredients:

3 lbs boneless skinless chicken breasts

2 32 ounce cartons of low sodium chicken broth

3 carrots, sliced into ¼ inch disks

2 parsnips, sliced into ¼ inch disks

3 stalks celery, sliced into ¼ inch thick pieces

1 large yellow onion, chopped

2 cloves garlic, minced

2 teaspoons sea salt

½ teaspoon freshly ground pepper

½ dried thyme

1 bay leaf

3 tablespoons fresh parsley

1 tablespoon fresh dill

8 ounces rice or lentil pasta

Directions:

Add chicken to slow cooker and sprinkle salt, pepper and thyme directly on to chicken.  Add carrots, parsnips, celery, onion, garlic and bay leaf to the top.  Slowly stir in both cartons of chicken broth.

Cover and cook on high for 4 hours or on low for 8 hours.  When done, remove the bay leaf and chicken breasts (chicken may be so tender is just falls apart) and shred on a cutting board.  Add chicken back to soup and give it a good stir, to make sure everything is incorporated well. 

Boil some water on the stove top and cook the rice or lentil pasta as directed.  In the meantime, stir in the fresh parsley and dill into the slow cooker. 

When pasta is done, add to the slow cooker and serve immediately.

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  9. Lamb and Lentil Soup
  

Yield: 6 Servings

Ingredients:

2 lamb shanks, cut in half

3 crushed cloves of garlic

1 finely chopped onion

2 carrots diced

1 parsnip diced

10 oz. washed and drained lentils

½ teaspoon of chopped chilli

6 cups of vegetable stock

1 ½ teaspoons of ground cumin

1 ½ teaspoons of ground ginger

Directions:

Remove any fat from the lamb shanks and put into the slow cooker.

Add the vegetables, stock and spices to the shanks.

Set the temperature to high and cook for 6-8 hours.

When cooked, take the shanks out and cut the meat off the bones, then return the meat to the slow cooker.

Stir and season with salt and pepper to taste.

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  10. Curried Pumpkin Soup
  

Yield: 8-10 Servings

Ingredients:

1 pumpkin cut into cubes

1 large diced potato

1 can of chopped tomatoes

1 finely chopped onion

6 cups of chicken stock

1 ½ teaspoons of curry powder

2 teaspoons of brown sugar

½ cup of light evaporated milk

Salt and pepper to taste

Directions:

Place the pumpkin and the potato into the slow cooker.

Add the onion, chicken stock and tomatoes.

Set the temperature to high and cook for 5-7 hours.

Add the brown sugar and curry powder.

Using a stick blender or a food processor, puree the soup.

Return the soup to the slow cooker and add in the evaporated milk and season with salt and pepper if necessary.

Gently reheat the soup but do not let it boil.