by Roy Fisher
Wash the sweet potato carefully and peel it.
Cut the sweet potato into the strips and combine with the peanut butter, lemon juice, salt, paprika, and ground black pepper.
Put the sweet potato strips in the slow cooker.
After this, peel the garlic clove and slice it.
Sprinkle the sweet potatoes with the sliced garlic clove.
Make the layer from the chopped onion in the slow cooker and close the lid.
Cook the dish on the LOW for 11 hours.
Crush the peanuts.
When the dish is cooked – sprinkle it with the crushed peanuts and serve immediately.
Enjoy!
Nutrition: calories 376, fat 22.4, fiber 6, carbs 39.36, protein 5
Creamy millet
Prep time: 8 minutes
Cooking time: 4 hours 10 minutes
Servings: 6
Ingredients:
3 cup millet
6 cup chicken stock
1 teaspoon salt
4 tablespoon heavy cream
5 oz. bacon, chopped
Directions:
Put the millet and chicken stock in the slow cooker vessel and mix the mixture.
Add salt and chopped bacon.
Close the slow cooker lid and cook the dish on HIGH for 4 hours or till the millet absorbs all the liquid.
Then add the heavy cream and mix the millet up.
Cook the dish on HIGH for 10 minutes more
After this, mix the mixture up carefully one more time and transfer the millet in the serving plates.
Enjoy!
Nutrition: calories 572, fat 17.8, fiber 9, carbs 83.09, protein 20
Spinach Muffins
Prep time: 20 minutes
Cooking time: 2.5 hours
Servings: 8
Ingredients:
1 cup spinach
5 tablespoon butter
1 cup flour
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon lemon juice
1 tablespoon sugar
3 eggs
Directions:
Wash the spinach carefully and put it in the food processor. Blend the spinach until you get smooth mass.
After this, transfer the spinach mixture to the big bowl.
Beat the eggs in the bowl and whisk the mixture until homogenous.
Add the salt, baking soda, lemon juice, sugar, and flour.
Mix the dough up with the help of the hand mixer.
When you get the homogeneous and liquid dough – it is done.
Take the glass jars and put the muffin forms in them.
Then fill ½ of every muffing form with the dough and place them in the slow cooker.
Close the slow cooker lid and cook the muffins for 2.5 hours on high.
Then chill the muffins and remove them carefully from the glass jars.
Enjoy!
Nutrition: calories 172, fat 6.1, fiber 1, carbs 9.23, protein 20
Breakfast Peach Butter
Prep time: 15 minutes
Cooking time: 13 hours
Servings: 8
Ingredients:
15 oz. peach, pitted
2 cup sugar
¼ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon fresh ginger
5 tablespoon lemon juice
Directions:
Cut the peaches into the halves.
Then peel the peaches and cut them into the small cubes.
Place the peach cubes in the blender and blend well until you get the homogenous mass.
Put the blended peaches in the slow cooker.
Add the sugar and salt.
Peel the fresh ginger and grate it.
Add the grated ginger in the slow cooker too.
After this, add the ground cinnamon and mix the mixture carefully with the help of the wooden spatula.
Close the slow cooker lid and cook the dish for 13 hours on LOW.
When the time is over – open the slow cooker lid and add the lemon juice.
Stir the peach butter very carefully and let it chill totally.
Transfer the prepared dish in the glass jars and serve it with the white bread slices.
Enjoy!
Nutrition: calories 141, fat 0.1, fiber 1, carbs 37.03, protein 0
Breakfast Baby Carrots
Prep time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients:
2 teaspoon fresh dill
1-pound baby carrot
1 teaspoon raw honey
1 teaspoon paprika
1 teaspoon ground ginger
3 tablespoon butter
½ teaspoon salt
2 eggs
Directions:
Chop the dill and combine it with the paprika and raw honey.
Add the ground ginger and salt. Mix the mixture up.
Beat the eggs in the bowl and whisk them well.
Add the raw honey mixture in the eggs and stir it.
After this, melt the butter and add it to the egg mixture too.
Wash the baby carrot carefully and toss in the slow cooker.
Pour the egg mixture into the slow cooker and stir it carefully with the help of the spatula.
Close the slow cooker lid and cook the dish on LOW for 8 hours. Stir the dish frequently during the cooking.
When the time is over and the baby carrot is soft – remove it from the slow cooker and serve immediately.
Enjoy!
Nutrition: calories 128, fat 9.2, fiber 3, carbs 8.36, protein 4
Muffins with Crunchy Bacon
Prep time: 15 minutes
Cooking time: 4.5 hours
Servings: 9
Ingredients:
1 cup flour
6 tablespoon butter
3 eggs
1 teaspoon salt
½ tablespoon apple cider vinegar
1 teaspoon baking powder
5 oz. bacon, chopped
Directions:
Melt the butter and combine it with salt, apple cider vinegar, and baking powder.
Then preheat the skillet and toss the chopped bacon there.
Roast the chopped bacon till it is crunchy. Stir the bacon frequently.
After this, add the crunchy bacon in the melted butter mixture. Stir it.
Whisk the eggs and pour the liquid into the bacon mixture.
Sift the flour and whisk the dough with the help of the hand whisker.
After this, fill the ¼ part of every muffin form with the dough and put the muffins in the glass jars.
Then pour the 1 cup of water in the slow cooker and place the glass jars with the muffins there.
Close the slow cooker and cook the muffins on HIGH for 4.5 hours.
Check if the muffins are cooked with the help of the wooden stick.
Chill the muffins and serve them.
Enjoy!
Nutrition: calories 211, fat 15.7, fiber 1, carbs 12.13, protein 6
Sausage Rolls
Prep time: 20 minutes
Cooking time: 3 hours
Servings: 11
Ingredients:
1-pound puff pastry
2 tablespoon flour
1 tablespoon mustard
1 egg
10 oz. breakfast sausages
1 teaspoon paprika
1 tablespoon mayo
Directions:
Roll the puff pastry and sprinkle it with the flour.
After this, cut the puff pastry into the long thick strips.
Beat the egg in the bowl and whisk it.
Spread the puff pastry strips with the paprika, mayo, and mustard.
Then wrap every sausage in the puff pastry strips to make the sausage rolls.
Then brush every sausage roll with the whisked egg.
Cover the slow cooker vessel with the parchment and put the sausage rolls there.
After this, close the slow cooker and cook the d
ish for 3 hours on HIGH.
When the time is over – check if the sausage rolls are cooked; they should have the light golden color.
Then remove the prepared sausage rolls from the slow cooker and chill them for at least 10 minutes.
Serve the dish!
Nutrition: calories 311, fat 21.8, fiber 1, carbs 20.49, protein 8
Slow Cooker Meatballs
Prep time: 20 minutes
Cooking time: 10 hours
Servings: 9
Ingredients2-pound ground pork
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon paprika
1 teaspoon salt
1 egg
1 tablespoon semolina
½ cup tomato juice
3 tablespoon flour
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon chives
1 oz. bay leaf
Directions:
Beat the egg in the big bowl and add the ground pork.
After this, sprinkle the meat mixture with the dried parsley and dried dill.
Then add salt and paprika.
Add semolina and minced garlic.
Sprinkle the mixture with the onion powder and mix it carefully with the help of the hands.
Then make the medium balls from the ground pork mixture.
Cover the tray with the parchment and transfer the meatballs there.
Cook them for 3 minutes at the preheated to 365 F oven.
Then transfer the meatballs to the slow cooker.
Whisk the tomato juice and flour together in the bowl.
Add chives, sugar, and bay leaf. Stir it.
Pour the tomato juice liquid in the slow cooker to try to cover the meatballs.
Close the slow cooker lid and cook the meatballs for 10 hours on LOW.
Serve the meatballs with the fried eggs.
Enjoy!
Nutrition: calories 344, fat 22.4, fiber 1, carbs 6.87, protein 28
Delicious Eggplant Pate with Breadcrumbs
Prep time: 27 minutes
Cooking time: 14 hours
Servings: 15
Ingredients5 medium eggplants
2 sweet green pepper
1 cup bread crumbs
1 teaspoon salt
1 tablespoon sugar
½ cup tomato paste
2 yellow onion
1 tablespoon minced garlic
¼ chili pepper
1 teaspoon olive oil
1 teaspoon kosher salt
1 tablespoon mayo sauce
Directions:
Peel the eggplants and chop them.
Sprinkle the chopped eggplants with the salt and mix the vegetables up.
Leave vegetables for 10 minutes.
Meanwhile, combine the tomato paste with the kosher salt and sugar.
Add minced garlic and mayo sauce. Whisk it carefully.
The peel the onions and chop them.
Spray the slow cooker vessel with the olive oil inside.
Add the chopped onions.
Strain the chopped eggplants to get rid of the eggplant juice.
Transfer the strained eggplants in the slow cooker vessel too.
After this, add the tomato paste mixture.
Chop the chili pepper and sweet green peppers and add them in the slow cooker too.
After this, mix the mixture inside the slow cooker carefully with the help of the wooden spatula and close the lid.
Cook the dish for 14 hours on LOW.
When the time is over – transfer the prepared soft mass in the bowl and blend it until smooth with the help of the hand blender.
Sprinkle the prepared plate with the bread crumbs.
Enjoy!
Nutrition: calories 83, fat 0.8, fiber 7, carbs 18.15, protein 3
Red Beans with the sweet peas
Prep time: 21 minutes
Cooking time: 10 hours
Servings: 5
Ingredients1 cup red beans
3 chicken stock
3 tablespoon tomato paste
1 onion
1 teaspoon salt
1 chili pepper
1 teaspoon sriracha
1 tablespoon butter
1 teaspoon turmeric
1 cup green peas
Directions:
Soak the red bean in water for 8 hours in advance.
After this, strain the red beans and put them in the slow cooker.
Add the chicken stock, salt, and turmeric.
Close the slow cooker lid and cook the red beans for 4 hours on HIGH.
Meanwhile, peel the onion and slice it.
Combine the sliced onion with the tomato paste, sriracha, and butter.
Chop the chili pepper and add it to the onion mixture.
After this, add sriracha and whisk it carefully.
When the time is over – open the slow cooker lid and add the onion mixture.
Stir it very carefully and close the slow cooker lid.
Cook the dish for 1 hour more on HIGH.
After this, stir the red beans mixture carefully again and add the green peas.
Cook the dish on LOW for 5 hours more.
After this, stir the dish gently and serve.
Enjoy!
Nutrition: calories 190, fat 3.1, fiber 8, carbs 31.6, protein 11
Nutritious Burrito Bowl
Prep time: 18 minutes
Cooking time: 7 hours
Servings: 6
Ingredients10 oz. chicken breast
1 tablespoon chili flakes
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon minced garlic
½ cup white beans
¼ cup green peas
1 cup chicken stock
½ avocado, pitted
1 teaspoon ground black pepper
Directions:
Put the chicken breast in the slow cooker.
Sprinkle the chicken breast with the chili flakes, salt, onion powder, minced garlic, and ground black pepper.
Add the chicken stock.
Close the slow cooker lid and cook the dish for 2 hours on HIGH.
After this, open the slow cooker lid and sprinkle the chicken with the white beans and green peas.
Mix the mixture gently and close the lid.
Cook the dish for 5 hours more on LOW.
When the time is over – remove the meat, white beans, and green peas from the slow cooker.
Transfer the white beans and green peas in the serving bowls.
Shred the chicken breast and add it to the serving bowls too.
After this, peel the avocado and chop it.
Sprinkle the prepared burrito bowls with the chopped avocado.
Enjoy!
Nutrition: calories 192, fat 7.7, fiber 5, carbs 15.66, protein 16
Quinoa Curry
Prep time: 20 minutes
Cooking time: 9 hours
Servings: 7
Ingredients8 oz. potato
7 oz. cauliflower
1 cup onion, chopped
7 oz. chickpea, canned
1 cup tomatoes, chopped
13 oz. almond milk
3 cup chicken stock
8 tablespoon quinoa
1/3 tablespoon miso
1 teaspoon minced garlic
2 teaspoon curry paste
Directions:
Peel the potatoes and chop them.
Put the chopped potatoes, onion, and tomatoes into the slow cooker.
Combine the miso, chicken stock, and curry paste together.
Whisk the mixture till the ingredients are dissolved in the chicken stock.
Pour the chicken stock in the slow cooker too.
Separate the cauliflower into the florets.
Add the cauliflower florets and the chickpea in the slow cooker.
After this, add the almond milk, quinoa, and minced garlic.
Close the slow cooker lid and cook the dish on the LOW for 9 hours.
When the dish is cooked – chill it little and mix it gently.
Transfer the prepared curry quinoa in the bowls.
Enjoy!
Nutrition: calories 262, fat 4.6, fiber 7, carbs 44.31, protein 12
Ham Pitta Pockets
Prep time: 14 minutes
Cooking time: 1.5 minutes
Servings: 6
Ingredients6 pitta bread
7 oz. mozzarella
1 teaspoon minced garlic
7 oz. ham
1 big tomato
1 tablespoon mayo
1 tablespoon heavy cream
Directions:
Preheat the slow cooker on the HIGH for 30 minutes.
Then make the medium cut in pitta bread.
Slice the mozzarella and ham.
Combine the mayo, heavy cream, and minced garlic.
Whisk the mixture.
Spread the pitta bread with the mayo mixture inside.
Slice the tomato.
After this, fill the pitta bread with the sliced mozzarella, tomato, and ham.
Wrap the pitta bread in the foil and place them in the slow cooker.
Close the slow cooker lid and cook the dish for 1.5 hours on HIGH.
Then discard the foil and serve the prepared Pitta pockets immediately.
Enjoy!
Nutrition: calories 273, fat 3.3, fiber 2, carbs 38.01, protein 22
