by Roy Fisher
1 tablespoon flour
1 teaspoon salt
½ teaspoon olive oil
½ teaspoon paprika
1-pound cauliflower
2 oz. onion, chopped
Directions:
Beat the eggs in the bowl and whisk them with the help of the fork.
After this, wash the cauliflower and chop it roughly.
Place the chopped cauliflower in the food processor and blend it until you get a smooth mixture.
Combine the blended cauliflower with the whisked eggs.
Add flour, semolina, salt, paprika, and chopped onion.
Knead the non-sticky dough.
From the medium cutlets from the cauliflower dough.
Spray the slow cooker vessel with the olive oil.
Place the cauliflower cutlets in the slow cooker and close the lid.
Cook the dish for 3.5 hours on HIGH.
When the cauliflower cutlets are cooked – chill them little.
Serve the dish!
Nutrition: calories 82, fat 3, fiber 2, carbs 9, protein 5
Meatloaf with Eggs
Prep time: 15 minutes
Cooking time: 5 hours
Servings: 6
Ingredients10 oz. ground beef
3 eggs, boiled
1 egg, beaten
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon dried dill
3 tablespoon ketchup
1 teaspoon almond flour
1 teaspoon chili flakes
Directions:
Peel the boiled eggs.
Combine the salt, ground black pepper, dried dill, chili flakes, and almond flour in the shallow bowl.
Stir the mixture.
Combine the spice mixture and ground beef together and stir it.
Add the beaten egg and mix the mixture with the help of the hands.
Then make the shape of the meatloaf from the ground beef mixture and transfer it to the slow cooker.
Put the peeled boiled eggs in the meatloaf and flatten the surface.
After this, cover the surface of the meatloaf with the ketchup and close the slow cooker lid.
Cook the dish for 5 hours on HIGH.
Chill the cooked dish carefully and slice it.
Enjoy!
Nutrition: calories 259, fat 20.9, fiber 1, carbs 4.23, protein 13
Polenta Dumplings
Prep time: 16 minutes
Cooking time: 65 minutes
Servings: 6
Ingredients½ cup polenta
½ cup flour
1 teaspoon salt
4 oz. Parmesan
½ cup milk
2 eggs
¼ teaspoon ground ginger
½ cup water
1 onion, roasted
Directions:
Combine polenta and flour together.
Beat the egg in the mixture.
Add salt, milk, and ground ginger.
After this, grate Parmesan and add it to the flour mixture too.
Knead the non-sticky but soft dough.
Make the 6 balls from the soft dough.
Pour water in the slow cooker and cook it for 20 minutes on HIGH.
Then add the dough balls and close the slow cooker.
Cook the dumplings for 45 minutes on HIGH.
After this, strain the dumpling and place them in the big serving bowl.
Sprinkle the dish with the roasted onion.
Serve the dish immediately.
Enjoy!
Nutrition: calories 190, fat 5, fiber 1, carbs 22.62, protein 13
Garlic Jacket Potatoes
Prep time: 11 minutes
Cooking time: 7 hours
Servings: 6
Ingredients2-pound potatoes
1 cup heavy cream
1 tablespoon minced garlic
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh dill
1 teaspoon butter
Directions:
Rub the non-peeled potatoes with the butter and place them in the slow cooker.
Combine the heavy cream with the minced garlic, garlic powder, salt, and fresh dill.
Whisk the heavy cream well.
Sprinkle the potatoes with the whisked heavy cream and close the slow cooker.
Cook the jacket potatoes for 7 hours on low.
Stir the potatoes during the cooking.
Serve the prepared potatoes with the remaining heavy cream.
Enjoy!
Nutrition: calories 198, fat 8.3, fiber 4, carbs 28, protein 4
Mushroom Stew
Prep time: 18 minutes
Cooking time: 10 hours
Servings: 7
Ingredients1-pound mushrooms
7 oz. pork chop
1 tablespoon salt
2 tablespoon flour
½ cup tomato juice
3 tablespoon sour cream
1 cup chicken stock
1 large onion
1 teaspoon sugar
2 carrot
1 cup green peas
1 teaspoon garlic
Directions:
Slice the mushrooms and toss them in the slow cooker.
Add the pork chop and green pepper.
Peel the onion and carrots.
Cut the carrots into the strips and chop the onion.
Add the vegetables in the slow cooker.
After this, add the sour cream, chicken stock, sugar, and garlic.
Combine the tomato juice with the flour and stir it until the mass is homogeneous.
Add the tomato juice mixture in the slow cooker too.
When all the ingredients are added – stir the stew mixture carefully and close the lid.
Cook the meal for 10 hours on LOW.
When the stew is cooked – you can serve it immediately or keep in the fridge not more than 3 days.
Enjoy!
Nutrition: calories 316, fat 5.1, fiber 10, carbs 59.71, protein 16
Stuffed Peppers
Prep time: 22 minutes
Cooking time: 7.5 hours
Servings: 5
Ingredients1 tomato
1 cup wild rice, cooked
4 oz. ground chicken
2 oz. mushroom, sliced
½ onion, sliced
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon curry
1 cup chicken stock
2 teaspoon tomato paste
1 oz. black olives
5 red sweet pepper
Directions:
Prepare the sweet peppers: remove the seeds from the vegetables.
After this, toss the cooked wild rice in the bowl.
Add sliced mushrooms, onion, salt, turmeric, curry, and ground chicken.
Chop the tomatoes and add them to the rice mixture too.
Mix the mixture up.
Then pour chicken stock and tomato paste in the slow cooker.
Whisk the liquid gently.
Fill the prepared sweet peppers with the rice mass.
Add black olives and place them in the slow cooker.
Close the lid and cook the stuffed peppers for 7.5 hours on LOW.
Enjoy the dish with the gravy.
Nutrition: calories 232, fat 3.7, fiber 5, carbs 41.11, protein 12
Cheese Pie
Soft and delicious taste of the cheesecake will make you love this recipe!
Prep time: 18 minutes
Cooking time: 3.5 hours
Servings: 6
Ingredients1 teaspoon baking soda
1 tablespoon lemon juice
1 cup flour
1 cup milk
1 teaspoon salt
5 oz. Cheddar cheese, shredded
5 oz. Parmesan cheese, shredded
2 eggs
½ teaspoon oregano
1/3 teaspoon olive oil
Directions:
Sift the flour into the bowl.
Add baking soda, salt, all shredded cheese, and oregano.
Mix the mixture up.
After this, beat the eggs in the separated bowl. Whisk them.
Add milk, lemon juice, and mix the liquid.
Then combine the liquid mixture and dry mixture together.
Use the hand mixer to make the homogenous dough.
After this, spray the slow cooker with the olive oil inside and pour the dough there.
Close the slow cooker lid and cook the pie on high for 3.5 hours.
Check if the pie is cooked and cut it into the serving pieces.
Enjoy!
Nutrition: calories 288, fat 13.7, fiber 1, carbs 24.23, protein 16
Carrot with Honey Gravy
Prep time: 20 minutes
Cooking time: 2.5 hours
Servings: 4
Ingredients:3 tablespoon mustard
2 tablespoon honey
1-pound carrot
1 teaspoon white sugar
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoon butter
2 tablespoon water
Directions:
Peel the carrots and slice them.
Place the sliced carrot in the slow cooker.
Sprinkle the vegetables with the cinnamon, white sugar, water, and salt.
Mix it gently and close the slow cooker lid.
After this, cook the carrot for 2 hours on HIGH.
Meanwhile, whisk the mustard, honey, and butter together.
When the time is over – sprinkle the carrot with the mustard-honey sauce and stir it.
Cook the carrot for 30 minutes more on LOW.
Enjoy!
Nutrition: calories 99, fat 2.7, fiber 4, carbs 19.27, protein 1
Rice Apple Cups
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:4 red apples
1 cup white rice
3 tablespoon raisins
1 onion, diced
7 tablespoon water
1 teaspoon salt
1 teaspoon curry
4 teaspoon sour cream
Directions:
Prepare the apples for the filling: remove the seeds and ½ of the flesh from the apples to make the shape of “cups”.
Then combine the raisins, diced onion, white rice, salt, and curry.
Mix the ingredients together.
Then fill the prepared apple “cups” with the rice mixture.
Put the sour cream on the top of every apple “cup”.
Pour the water into the slow cooker.
Place the apples in the slow cooker and close the lid.
Cook the dish on LOW for 8 hours.
When the apples are prepared – chill them until they are warm and serve.
Enjoy!
Nutrition: calories 317, fat 1.3, fiber 7, carbs 71.09, protein 4
Lunch Salsa Layer Pie
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:8 tortilla
7 oz. ground beef
7 oz. salsa
5 oz. red beans, canned
5 oz. Cheddar cheese, shredded
3 tablespoon tomato sauce
¼ tablespoon salt
Directions:
Place 2 tortilla in the bottom of the slow cooker vessel.
Combine ground beef, tomato sauce, shredded cheese, and salt together.
Mix the mixture and transfer it to the slow cooker.
Add the 4 tortillas more and cover them with the canned red beans.
Then make the last layer of the remaining tortillas and sprinkle it with the salsa.
Close the slow cooker lid and cook the pie for 7 hours on LOW.
Check if the pie is cooked.
Let the prepared pie chill very well.
Cut the pie into servings.
Enjoy!
Nutrition: calories 433, fat 16, fiber 6, carbs 53, protein 19
Lunch Gratin
Prep time: 25 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:1-pound potato
2 white onion
1 cup chicken stock
7 oz. ground beef
1 teaspoon ground black pepper
1/3 cup tomato juice
1 teaspoon paprika
1 teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon cilantro
Directions:
Peel the potato and slice it.
Separate the sliced potato into 2 parts.
Then combine the ground beef with the ground black pepper.
Peel the onions and slice them.
Make the layer of the 1 part of the sliced potato in the slow cooker.
Then spread the potato layer with the ground beef and sliced onions.
Cover the mass with the second layer of the sliced potato and sprinkle with the salt, cayenne pepper, and cilantro,
Add the tomato juice and chicken stock and close the slow cooker lid.
Cook the gratin for 5 hours on HIGH.
Enjoy!
Nutrition: calories 175, fat 9.1, fiber 2, carbs 16.72, protein 7
Rice Casserole
Prep time: 16 minutes
Cooking time: 8 hours 10 minutes
Servings: 6
Ingredients:1 cup white rice
5 oz. broccoli
4 oz. cauliflower
1 cup Greek Yogurt
1 cup chicken stock
6 oz. Cheddar cheese
1 teaspoon onion powder
2 yellow onions
1 teaspoon paprika
1 tablespoon salt
2 cup water
1 teaspoon butter
Directions:
Wash the cauliflower and broccoli carefully and chop them.
Place the chopped vegetables in the slow cooker.
Add the chicken's stock and water.
After this, combine the onion powder, paprika, and salt together in the shallow bowl.
Add rice in the slow cooker.
Then sprinkle the mixture with the spice mixture.
Peel the onion and slice it.
Sprinkle the casserole mixture with the sliced onion and close the slow cooker lid.
Cook the casserole on LOW for 8 hours.
Meanwhile, shred Cheddar cheese.
When the time is passed – toss the butter in the casserole and sprinkle it with the shredded cheese.
Close the lid and cook the dish on HIGH for 10 minutes.
Mix the prepared casserole and serve immediately.
Enjoy!
Nutrition: calories 229, fat 4.2, fiber 3, carbs 36.27, protein 12
Layered Pie
Prep time: 25 minutes
Cooking time: 6 hours
Servings: 8
Ingredients:2 sweet potatoes
2 red potatoes
6 oz. Parmesan
1 cup sweet corn
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry
2 red onions
1 cup flour
1 teaspoon baking soda
½ teaspoon apple cider vinegar
1 cup whey
3 tomatoes
¼ teaspoon butter
Directions:
Peel the sweet potatoes, red potatoes, and onions.
Slice the peeled vegetables.
Combine the curry, paprika, and salt together.
Sprinkle the prepared vegetables with the spice mixture.
Spread the slow cooker vessel with the butter inside.
After this, make the layer of the sliced red potatoes in the slow cooker.
Then make the layer of the sweet potatoes and sliced onions.
Sprinkle the layers with the sweet corn.
Slice the tomatoes and make the layer of the tomatoes in the slow cooker too.
Then combi
ne the baking soda, apple cider vinegar, flour, and whey.
Whisk the mixture.
Shred Parmesan cheese.
Pour the whisked dough liquid in the slow cooker.
Then make the layer of the shredded cheese and close the slow cooker lid.
Cook the layered pie on HIGH for 6 hours.
When the pie is cooked – transfer it carefully to the serving plate and cut into the serving slices.
Enjoy!
Nutrition: calories 272, fat 1.9, fiber 4, carbs 51.34, protein 14
Lentil Salad
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 5
Ingredients:¼ chili pepper
1 red onion
½ cup lentil
¼ cup rice
¼ teaspoon minced garlic
1 teaspoon chili flakes
¼ teaspoon ground ginger
½ teaspoon ground thyme
1 teaspoon salt
2 cup chicken stock
3 tablespoon sour cream
1 cup lettuce
Directions:
Peel the onion and slice it.
Chop the chili pepper.
Put the chopped chili pepper and diced onion in the slow cooker.
Add lentil and rice.
Sprinkle the mixture with the minced garlic, chili flakes, and ground ginger.
Add salt, ground thyme, and the chicken stock and mix the mass gently.
Close the slow cooker lid and cook the dish on HIGH for 7 hours.
