by Roy Fisher
Ingredients1-pound pork fillet
3 cup water
1 onion
2 garlic cloves
6 cinnamon buns
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
3 tablespoon tomato paste
1 tablespoon garlic sauce
1 cup lettuce
Directions:
Rub the pork fillet with the ground black pepper and onion powder.
Place the meat in the slow cooker.
Add the water and salt.
After this, peel the onion and garlic cloves.
Add the vegetables in the slow cooker too.
Add the tomato paste and close the slow cooker lid.
Cook the meat on HIGH for 6 hours.
When the meat is cooked – strain the meat and shred it carefully with the help of the fork.
Then cut the cinnamon buns into 2 parts and spread every bun part with the garlic sauce gently.
Then place the lettuce and pulled pork.
Make the sandwiches and serve them immediately.
Enjoy!
Nutrition: calories 518, fat 30.9, fiber 2, carbs 36.19, protein 23
Caramelized Zucchini with Chicken Cubes
Prep time: 25 minutes
Cooking time: 6 hours
Servings: 6
Ingredients2 tablespoon brown sugar
1 teaspoon salt
1-pound chicken fillet
3 zucchini
½ cup chicken stock
1 tablespoon fresh cilantro
1 teaspoon onion powder
½ teaspoon ground black pepper
1 carrot
1 tablespoon butter
Directions:
Cut the chicken fillet into the cubes.
Sprinkle the chicken cubes with the salt, ground black pepper, and onion powder.
Toss the chicken fillet mixture in the slow cooker.
Add the chicken stock and close the slow cooker lid.
Cook the chicken cubes for 4 hours on HIGH.
Meanwhile, cut the zucchini into the convenient pieces.
Melt the brown sugar and sprinkle the zucchini.
Peel the carrot and grate it.
Add the grated carrot to the zucchini mixture and stir it carefully.
After 4 hours, open the slow cooker lid and mix the chicken gently.
Add the carrot-zucchini mixture and close the lid.
Cook the dish for 2 hours on HIGH.
Then serve the prepared lunch immediately.
Enjoy!
Nutrition: calories 233, fat 13, fiber 2, carbs 19.93, protein 10
Lunch Ragout
Prep time: 15 minutes
Cooking time: 9 hours
Servings: 10
Ingredients7 oz. ground beef
6 oz. red cabbage
1 cup carrot, chopped
1 cup yellow onion, chopped
6 oz. tomato sauce
1 cup chicken stock
4 medium potatoes
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili pepper
1 teaspoon cilantro
5 oz. celery stalk
3 garlic cloves, peeled
1 teaspoon butter
5 oz. Monterey Jack cheese
Directions:
Slice the red cabbage.
Pour the chicken stock and tomato sauce in the slow cooker.
Add the sliced red cabbage.
After this, add chopped onion and carrot.
After this, add peeled garlic cloves, salt, sugar, ground beef, ground black pepper, cilantro, chili pepper, and butter.
Then chop the celery stalk and peel the potatoes.
Chop the potatoes and transfer them to the slow cooker vessel.
After this, mix the mixture carefully and close the slow cooker lid.
Cook the ragout for 9 hours on LOW.
Shred Monetary Jack cheese.
When the ragout is cooked – transfer it to the serving plates and sprinkle the shredded cheese.
Enjoy!
Nutrition: calories 292, fat 12.1, fiber 5, carbs 35.06, protein 11
Stuffed plums
Prep time: 15 minutes
Cooking time: 3 hours
Servings: 4
Ingredients1-pound big plums, pitted
1 tablespoon pistachio, crushed
3 tablespoon cream cheese
3 oz. ground chicken
2 oz. Parmesan, shredded
1 teaspoon tomato sauce
¼ teaspoon oregano
Directions:
Separate the plums into the halves and remove the small amount of the flesh from the fruits.
Then combine the crushed pistachio, cream cheese, ground chicken, shredded Parmesan and tomato sauce together.
Add the oregano and mix the mixture up carefully.
After this, fill the plum halves with the cream cheese mixture and connect 2 plum halves together.
Then wrap every created plum in the foil.
Place the wrapped plums in the slow cooker and close the lid.
Cook the dish for 3 hours on HIGH.
When the dish is cooked – remove from the slow cooker and chill well.
After this, discard the foil and serve the lunch.
Enjoy!
Nutrition: calories 181, fat 6.9, fiber 2, carbs 19.89, protein 11
Stuffed Tomatoes
Prep time: 21 minutes
Cooking time: 6 hours
Servings: 5
Ingredients5 large tomatoes
1 cup rice, cooked
4 oz. ground pork
1 egg
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon fresh dill
½ cup heavy cream
¼ cup chicken stock
½ onion, chopped
½ teaspoon cayenne pepper
Directions:
Wash the tomatoes carefully and cut the “hats”.
Then remove the flesh from the tomatoes.
Beat the egg in the cooked rice.
Add the ground pork, salt, ground black pepper, fresh dill, and chopped onion.
Sprinkle the mixture with the cayenne pepper and mix it up carefully with the help of the spoon.
Then fill the prepared tomatoes with the rice filling and cover them with the tomato “hats”.
Pour the chicken stock and heavy cream in the slow cooker.
Add the prepared stuffed tomatoes and close the slow cooker lid.
Cook the dish on LOW for 6 hours.
When the stuffed tomatoes are cooked – transfer them gently to the serving plates. Be careful not to crush them.
Enjoy the dish immediately or chill it gently.
Nutrition: calories 229, fat 13.5, fiber 8, carbs 21.44, protein 14
Avocado Cups
Prep time: 25 minutes
Cooking time: 3 hours
Servings: 2
Ingredients1 avocado, pitted
5 oz. chicken, canned
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
1 teaspoon fresh dill
½ teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon tomato sauce
½ teaspoon olive oil
¼ teaspoon minced garlic
½ carrot
Directions:
Cut the avocado into halves and remove the ½ of all flesh.
Shred the canned chicken meat with the help of the fork and combine it with the fresh parsley, cilantro, and dill.
Mix the mixture with the help of the fork.
After this, sprinkle the shredded chicken mixture with the ground coriander, cayenne pepper, and minced garlic.
Peel the carrot and grate it.
Add the grated carrot to the chicken mixture.
After this
, add the tomato sauce and mix it up.
Sprinkle the avocado halves with the olive oil.
Then fill the avocado with the chicken mixture.
Put the avocado halves in the slow cooker and cook on LOW for 3 hours.
When the dish is cooked – serve it immediately.
Enjoy!
Nutrition: calories 288, fat 21.9, fiber 8, carbs 11.72, protein 15
Cottage Cheese Dumplings
Prep time: 21 minutes
Cooking time: 56 minutes
Servings: 5
Ingredients½ cup flour
½ cup cottage cheese
2 tablespoon sugar
½ teaspoon vanilla sugar
1 egg
6 tablespoon water
¼ teaspoon salt
Directions:
Sift the flour into the big bowl.
Blend the cottage cheese till you get fluffy mass.
Combine the cottage cheese fluffy mass with the sugar and vanilla sugar.
Beat the egg in the cottage cheese and sprinkle the mixture with salt.
Mix it up with the help of the fork.
Then combine the cottage cheese mass with the flour and knead the soft and non-sticky dough.
Then make the log from the dough and cut the log into 5 balls.
Pour the water into the slow cooker and add the cottage cheese balls.
Cook the dish on HIGH for 56 minutes.
When the time is over – stir the cooked dumpling with the help of the wooden spatula gently.
Serve the dumplings. Sprinkle the prepared dumplings with sour cream if desired.
Enjoy!
Nutrition: calories 103, fat 2.6, fiber 0, carbs 14.94, protein 5
Egg Noodles
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 3
Ingredients8 oz. egg noodles
1 cup chicken soup, canned
1 teaspoon butter
1-pound chicken breast
1 tablespoon paprika
Directions:
Put the chicken breast in the slow cooker and add the paprika.
Pour the canned chicken soup and close the slow cooker lid.
Cook the dish for 5 hours on HIGH.
After this, remove the chicken breast from the slow cooker and shred it carefully.
Place the shredded chicken breast back in the slow cooker and add the egg noodles.
Close the slow cooker lid and cook the dish on HIGH for 7 minutes more.
When the dish is cooked - transfer it to the serving bowls and add the butter on the top of every bowl.
Serve the dish immediately.
Enjoy!
Nutrition: calories 424, fat 18.2, fiber 2, carbs 24.57, protein 39
Soft Cauliflower Florets
Prep time: 25 minutes
Cooking time: 8 hours
Servings: 5
Ingredients2-pound cauliflower head
¼ cup flour
2 eggs
1/3 cup heavy cream
1 teaspoon salt
1 cup water
1 teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon garlic powder
Directions:
Wash the cauliflower head and separate it into the medium florets.
Pour water in the slow cooker and add the cauliflower florets.
After this, close the slow cooker lid and cook the vegetables for 2 hours on HIGH.
Meanwhile, whisk the flour with the heavy cream in the mixing bowl.
Crack the eggs into the separated bowl and mix them with the help of the hand mixer.
After this, add the mixed eggs in the heavy cream liquid.
Add the salt, ground black pepper, turmeric, and garlic powder.
Mix the mixture up.
When the time is over – remove the cauliflower florets from the slow cooker and get rid of the water.
Coat the florets with the heavy cream liquid well.
Then transfer the cauliflower florets in the slow cooker and close the lid.
Cook the dish for 6 hours more on HIGH.
Serve the prepared dish only hot.
Enjoy!
Nutrition: calories 154, fat 7.4, fiber 4, carbs 15.93, protein 8
Pumpkin Soup
Prep time: 12 minutes
Cooking time: 3.5 hour
Servings: 8
Ingredients1-pound pumpkin
2 potatoes
5 oz. carrot
1 onion
3 cup water
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon cilantro
1 teaspoon oregano
½ tablespoon salt
1 cup cream
Directions:
Peel the pumpkin and chop it.
Peel the potatoes and cut them into the cubes.
After this, peel the onion and dice it.
Put all the prepared ingredients in the slow cooker vessel.
Add water, salt, and cream.
Stir the vegetables gently and close the lid.
Cook the soup on HIGH for 3 hours.
After this, add oregano, cilantro, cinnamon, and nutmeg and cook the dish for 2 minutes more.
Then blend the soup with the help of the hand blender till you get the creamy texture.
Cook the soup for 30 minutes more on LOW.
Then ladle the prepared lunch in the serving bowls or keep the soup in the fridge.
Enjoy!
Nutrition: calories 468, fat 33.8, fiber 7, carbs 28.68, protein 20
Pappardelle
Prep time: 17 minutes
Cooking time: 4 hours
Servings: 6
Ingredients9 oz. pappardelle
4 oz. Parmesan cheese
¼ chili pepper
7 oz. ground chicken
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon butter
½ teaspoon ground black pepper
4 cup chicken stock
2 teaspoon fresh cilantro, chopped
Directions:
Chop the chili pepper and combine it with the chopped fresh cilantro.
Add the tomato paste and salt.
After this, add the ground chicken and ground black pepper.
Mix the mixture up carefully and toss in the slow cooker.
Close the slow cooker lid and cook the dish for 3 hours on HIGH.
After this, add the pappardelle and chicken stock.
Mix the mixture gently and cook the dish on HIGH for 1 hour more.
When the time is over – place the prepared dish in the serving dish and add the butter.
Enjoy!
Nutrition: calories 253, fat 11.4, fiber 1, carbs 20.02, protein 17
Date Pudding with Ham
Prep time: 23 minutes
Cooking time: 9 hours
Servings: 7
Ingredients8 oz. biscuits
1 cup milk
4 eggs
6 oz. ham
6 oz. dates, pitted
1 teaspoon cayenne pepper
½ teaspoon salt
2 tablespoon sugar
1 teaspoon butter
2 tablespoon semolina
Directions:
Cut the dates, ham into the strips, and combine the ingredients together.
Chop the biscuits and combine them with the milk.
Beat the eggs in the bowl and whisk them.
Add the cayenne pepper, salt, sugar, and semolina in the whisked eggs.
Pour the whisked egg mixture over the biscuits and stir it carefully till you get the homogenous texture.
After this, transfer the ham-date strips in the slow cooker and pour the biscuit mass.
Close the lid and cook the dish on LOW for 9 hours.
When the pudding is cooked – cut it into the servings.
Enjoy!
Nutrition: calories 328, fat 11.5, fiber 3, carbs 44.3, pr
otein 14
Spicy Vegetable Casserole
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 6
Ingredients3 oz. turnip
1 teaspoon cayenne pepper
1 teaspoon sriracha
4 tablespoon heavy cream
1 teaspoon salt
½ teaspoon chili flakes
1 teaspoon butter
2 potatoes
1 cup onion, sliced
2 carrot
1 can red beans
1 cup chicken stock
4 tortilla
Directions:
Prepare the vegetables: peel the turnip, potatoes, and carrot.
Cut the vegetables into the same size pieces.
Then spread the tortilla with the butter.
Combine the salt, chili flakes, heavy cream, cayenne pepper, and sriracha together.
Pour the mixture into the slow cooker vessel.
Add the prepared vegetables.
After this, make the layer of the sliced onion.
Cover the casserole with the tortilla and close the slow cooker lid.
Cook the casserole for 8 hours on LOW.
Enjoy!
Nutrition: calories 319, fat 7.4, fiber 7, carbs 53.46, protein 11
Cauliflower cutlets
Prep time: 16 minutes
Cooking time: 3.5 hours
Servings: 7
Ingredients2 egg
4 tablespoon semolina
