slow cooker
Showing posts with label slow cooker. Show all posts
Southwest Quinoa & Chicken
Ingredients:
1 1/2 cup Quinia
1 can black beans
1 cup no salt chicken stock (or vegetable stock)
1 1/2 cup frozen corn
1 can no salt tomatoes
1 package enchilada sauce
1 lb ground turkey (or veggie ground)
1/2 cup shredded chedder
2 jalepenos
3 green onions
1 white onion
2 T cumin
2 T chili pepper
3 cloves garlic
1. In a pan with olive oil over medium heat cook ground turkey (or veg ground) until cooked through.
2. Chop up jalpenos into small pieces, along with white onion
3. Add cooked turkey, quinoa, frozen corn, tomatoes, enchilada sauce, onion black beans, the chicken stock, chili pepper and minced garlic into the slow cooker. Cook on high for 3 hours
4. Top off with chopped up green onion and cheese!
Low carb Lasagna
Now that we're done carb loading from Christmas and eating a lot of sweets it's time to get back on track. This vegetarian or turkey low carb lasagna is just the thing! No noodles, just veg and so delicious.
Ingredients:
1 Medium eggplant
2 Medium zucchini
1 lb ground turkey (or veggie ground)
2 cup low fat cottage cheese
1 egg
1 yellow pepper
1 onion
1 large can pasta sauce, or homemade sauce.
2 cup Mozerella
1/2 cup Parmesan
Directions
1. Cut zucchini and eggplant into thin noodle like slices, using a mondoline is easiest but if you don't have one that's fine.
2. Salt zucchini, set aside for 30 minutes, wipe off and then grill lightly. Grill the eggplant lightly as well.
3. Saute turkey and garlic over medium heat, add in 1/2 cup of pasta sauce.
4. Drain the cottage cheese, mix in the egg and Parmesan cheese.
5. Put a small layer of pasta sauce on bottom of the slow cooker, place zucchini slices on it, layer cottage cheese and turkey (or veggie ground) over it. Continue to layer like this alternating eggplant and zucchini.
6. Last layer should be zucchini, top off with mozzarella and whatever is left of pasta sauce. Place slow cooker on high for 3 hours. Let cool and enjoy!!
Recipe: Turkey or Vegetarian chili
Chili is the best comfort food on a cold winter day! Which is probably why I've made it twice in the last two weeks, I've made a turkey version and a vegetarian version. Both were delicious.
Ingredients:
1 can kidney beans
1 can black beans
1 can borletti beans
1 can pinto beans
2 can low sodium stewed tomatoes
2 can low sodium tomatoe paste
1 beer
2 jalepenos
3 T chili powder
2 T cumin
4 cloves garlic crushed
1 T onion powder
2 lb turkey ground turkey or 2 lb veggie ground
1 1/2 bell peppers
1 small zucchini
Directions:
1. Soak the beans over night this removes the indigestible complex sugars that cause gas. Also cook the turkey in a pan with 1 T cumin 1 T chili pepper the night before.
2. Place beans, turkey (or veggie ground), stewed tomatoes, tomato paste in the slow cooker. Add the beer and spices in and mix it around. Cook on low for 8 hours
3. When there is about 30 minutes left, cut up bell peppers, zucchini and add it in so it does not become too mushy.
4. Top with cheese, plain greek yogurt and enjoy!! Add more chili flakes if you like it spicy!
Recipe: Bolognese sauce
Slow cooker pasta sauces are always a good idea, you can make bulk and freeze them or dinner is basically done after a long day at work. I picked a classic bolognese sauce and paired it with some spaghetti squash, I really loved this combo together!
Ingredients
For sauce:
1lb lean ground beef
1 can tomato paste
1 container mushrooms
2 large carrots
1 medium yellow onion
4 T parsley
4 T basil
5 cloves garlic crushed
1/2 cup red wine
1-2 medium sized spaghetti squash
1. Dice veggies up into small pieces, place everything into the crock pot cook on low for 8 hours
2, Slice spaghetti squash in half, bake at 345 for 40minutes
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