by Roy Fisher
Meanwhile, tear the lettuce and toss it in the salad bowl.
When the lentil mass is done – remove it from the slow cooker and chill little.
Transfer the warm lentil mass in the salad bowl.
Add sour cream and mix it up.
Enjoy!
Nutrition: calories 84, fat 3.3, fiber 2, carbs 11.29, protein 5
Spaghetti Salad
Prep time: 15 minutes
Cooking time: 6.5 hours
Servings: 6
Ingredients:1-pound chicken breast
½ cup onion
6 oz. spaghetti
3 cup chicken stock
1 cup heavy cream
2 tablespoon mayo sauce
1 teaspoon minced garlic
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon sesame oil
1 tablespoon flax seeds
1 teaspoon sesame seeds
1 cup lettuce
2 sweet red pepper
Directions:
Rub the chicken breast with the paprika, salt, and ground black pepper.
Put the chicken breast in the slow cooker.
Add minced garlic and chicken stock.
Close the slow cooker lid and cook the dish for 4 hours on HIGH.
Then remove the cooked chicken and shred it.
Return the chicken back in the slow cooker.
Add heavy cream, sesame seeds, and spaghetti.
Mix it gently and close the slow cooker lid.
Cook the dish on HIGH for 2.5 hours more or till the spaghetti is cooked.
Meanwhile, slice the onion and chop the red sweet pepper.
Chop the lettuce roughly and place all the vegetables in the salad bowl.
Add the mayo sauce.
When the spaghetti is cooked – add the sesame oil to the mixture and stir it.
Transfer the hot spaghetti mass in the salad bowl and mix it.
Enjoy the salad warm.
Nutrition: calories 312, fat 17.9, fiber 2, carbs 16.37, protein 22
Couscous Salad
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:1 cup couscous
1 green sweet pepper
2 garlic cloves
1 cup beef broth
1 teaspoon chives
½ cup cherry tomatoes
1 zucchini
7 oz. halloumi cheese
1 teaspoon olive oil
1 teaspoon paprika
¼ teaspoon ground cardamom
1 teaspoon salt
Directions:
Put the couscous in the slow cooker.
Add salt, ground cardamom, and paprika.
Chop the zucchini and add it in the slow cooker too.
Peel the garlic cloves and toss them in the slow cooker.
After this, add beef broth and mix the couscous gently with the help of the wooden spatula.
After this, close the slow cooker lid and cook on HIGH for 4 hours.
Chop the green sweet peppers and cut the cherry tomatoes into the halves.
Chop halloumi cheese roughly.
Toss the prepared ingredients in the big salad bowl.
When the couscous is done – stir it carefully and put in the prepared salad mass.
Mix it up and chill for 5 minutes.
Enjoy!
Nutrition: calories 170, fat 9.6, fiber 1, carbs 12.59, protein 9
Quinoa Salad
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:½ lemon
1 avocado, pitted
1 red onion
1 cup white quinoa
1 cup water
1 teaspoon canola oil
½ cup fresh dill
1 cup green peas, frozen
1 teaspoon garlic powder
Directions:
Put the quinoa in the slow cooker.
Add water and green peas.
Close the slow cooker lid and cook it for 7 hours on LOW.
Meanwhile, peel the onion and avocado.
Dice the red onion and chop the avocado.
Squeeze juice from the lemon.
Put the diced onion and chopped avocado in the bowl.
Chop the fresh dill and add it in the bowl too.
When the quinoa is cooked – chill the mixture till it is warm and sprinkle with the canola oil. Stir it.
After this, transfer the quinoa mixture in the bowl too and sprinkle with the squeezed lemon juice.
Mix the salad gently and serve it immediately.
Enjoy!
Nutrition: calories 195, fat 7.7, fiber 6, carbs 26.77, protein 6
Lunch Chicken Wraps
Prep time: 18 minutes
Cooking time: 6 hours
Servings: 6
Ingredients:6 tortilla
3 tablespoon Caesar dressing
1-pound chicken breast
½ cup lettuce
1 cup water
1 oz. bay leaf
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon coriander
4 oz. Feta cheese
Directions:
Put the chicken breast in the slow cooker.
Sprinkle the meat with the bay leaf, salt, ground pepper, and coriander.
Add water and cook the chicken breast for 6 hours on LOW.
Then remove the cooked chicken from the slow cooker and shred it with the help of the fork.
Chop the lettuce roughly.
Then chop Feta cheese.
Combine the chopped ingredients together.
Add the shredded chicken breast and Caesar dressing.
Mix the mixture carefully.
After this, spread the tortillas with the shredded chicken mixture and wrap them.
Enjoy!
Nutrition: calories 376, fat 18.5, fiber 3, carbs 29.43, protein 23
Nutritious Lunch Wraps
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:7 oz. ground pork
5 tortilla
1 tablespoon tomato paste
½ cup onion, chopped
½ cup lettuce
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sour cream
5 tablespoon water
4 oz. Parmesan
2 tomatoes
Directions:
Combine the ground pork with the tomato paste, ground black pepper, salt, and sour cream.
Transfer the meat mixture to the slow cooker and cook it on HIGH for 4 hours.
Meanwhile, chop the lettuce roughly.
Slice the tomatoes.
Shred Parmesan cheese.
Place the sliced tomatoes in the tortillas.
After this, add the chopped lettuce and shredded Parmesan.
When the ground pork is cooked – chill it till the room temperature.
Add the ground pork in the tortillas and wrap them.
Enjoy!
Nutrition: calories 318, fat 7, fiber 2, carbs 3.76, protein 26
Butternut Squash Soup
Prep time: 10 minutes
Cooking time: 8 hours
Servings: 9
Ingredients:2-pound butternut squash
4 teaspoon minced garlic
½ cup onion, chopped
1 teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
8 cup chicken stock
1 tablespoon fresh parsley
Directions:
Peel the butternut squash and cut it into the chunks.
Toss the butternut squash chunks in the slow cooker.
Add chopped onion, minced garlic, and chicken stock.
Close the slow cooker lid and cook the soup for 8 hours on LOW.
Meanwhile, combin
e the ground black pepper, ground nutmeg, and salt together.
Chop the fresh parsley.
When the time is over – remove the soup from the slow cooker and blend it with the help of the blender until you get creamy texture of the soup.
Sprinkle the soup with the spice mixture and add chopped parsley.
Serve the soup warm.
Enjoy!
Nutrition: calories 129, fat 2.7, fiber 2, carbs 20.85, protein 7
Eggplants Bacon Wraps
Prep time: 17 minutes
Cooking time: 5 hours
Servings: 6
Ingredients:10 oz. eggplant
5 oz. halloumi cheese
1 teaspoon minced garlic
3 oz. bacon, chopped
½ teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 tomato
Directions:
Slice the eggplants crosswise.
Then rub the eggplants with the ground black pepper, salt, and paprika.
Slice halloumi cheese and tomato.
Combine the chopped bacon and minced garlic together.
Mix the mixture up.
After this, place the sliced eggplants in the slow cooker.
Cook the eggplants on HIGH for 1 hour.
After this, chill the eggplants.
Place the sliced tomato and cheese in the eggplant slices.
Add the chopped bacon mixture and make the wraps.
After this, secure the eggplants with the toothpicks and return the eggplant wraps back in the slow cooker.
Cook the dish on HIGH for 4 hours more.
When the dish is cooked – serve it immediately.
Enjoy!
Nutrition: calories 131, fat 9.4, fiber 2, carbs 7.25, protein 6
Mexican Warm Salad
Prep time: 26 minutes
Cooking time: 10 hours
Servings: 10
Ingredients:1 cup black beans
1 cup sweet corn, frozen
3 tomatoes
½ cup fresh dill
1 chili pepper
7 oz. chicken fillet
5 oz. Cheddar cheese
4 tablespoon mayonnaise
1 teaspoon minced garlic
1 cup lettuce
5 cup chicken stock
1 cucumber
Directions:
Put the chicken fillet, sweet corn, black beans, and chicken stock in the slow cooker.
Close the slow cooker lid and cook the mixture on LOW for 10 hours.
When the time is over – remove the mixture from the slow cooker.
Shred the chicken fillet with the help of 2 forks.
Chill the mixture till the room temperature.
Chop the lettuce roughly.
Chop the cucumber and tomatoes.
Place the lettuce, cucumber, and tomatoes in the big serving plate.
After this, shred Cheddar cheese and chop the chili pepper.
Add the chili pepper in the serving plate too.
After this, add the chicken mixture on the top of the salad.
Sprinkle the salad with the mayonnaise, minced garlic, and shredded cheese.
Enjoy the salad immediately.
Nutrition: calories 182, fat 7.8, fiber 2, carbs 19.6, protein 9
Hot Chorizo Salad
Prep time: 20 minutes
Cooking time: 4 hours 30 minutes
Servings: 6
Ingredients:8 oz. chorizo
1 teaspoon olive oil
1 teaspoon cayenne pepper
1 teaspoon chili flakes
1 teaspoon ground black pepper
1 teaspoon onion powder
2 garlic cloves
3 tomatoes
1 cup lettuce
1 cup fresh dill
1 teaspoon oregano
3 tablespoon cashew
Directions:
Chop the chorizo sausages roughly and place them in the slow cooker.
Cook the sausages for 4 hours on HIGH.
Meanwhile, combine the cayenne pepper, chili flakes, ground black pepper, and onion powder together in the shallow bowl.
Chop the tomatoes roughly and add them to the slow cooker after 4 hours.
Cook the mixture for 30 minutes more on HIGH.
Crush the cashew.
Chop the fresh dill and combine it with oregano.
When the chorizo sausage mixture is cooked – place it in the serving bowl.
Tear the lettuce and add it in the bowl too.
After this, peel the garlic cloves and slice them.
Add the sliced garlic cloves in the salad bowl too.
Then sprinkle the salad with the spice mixture, olive oil, fresh dill mixture, and crush cashew.
Mix the salad carefully.
Enjoy!
Nutrition: calories 249, fat 19.8, fiber 2, carbs 7.69, protein 11
Stuffed Eggplants
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:4 medium eggplants
1 cup rice, half cooked
½ cup chicken stock
1 teaspoon salt
1 teaspoon paprika
½ cup fresh cilantro
3 tablespoon tomato sauce
1 teaspoon olive oil
Directions:
Wash the eggplants carefully and remove the flesh from them.
Then combine the rice with the salt, paprika, and tomato sauce.
Chop the fresh cilantro and add it to the rice mixture. Stir it.
Then fill the prepared eggplants with the rice mixture.
Pour the chicken stock and olive oil in the slow cooker.
Add the stuffed eggplants and close the slow cooker lid.
Cook the dish on LOW for 8 hours.
When the eggplants are prepared – chill them little and serve immediately.
Enjoy!
Nutrition: calories 277, fat 9.1, fiber 24, carbs 51.92, protein 11
Light Lunch Quiche
Prep time: 21 minutes
Cooking time: 4 hours 25 minutes
Servings: 7
Ingredients:7 oz. pie crust
¼ cup broccoli
1/3 cup sweet peas
¼ cup heavy cream
2 tablespoon flour
3 eggs
4 oz. Romano cheese
1 teaspoon cilantro
1 teaspoon salt
¼ cup spinach
1 tomato
Directions:
Cover the slow cooker vessel with the parchment inside.
Then put the pie crust and flatten it well with the help of the fingertips.
After this, chop the broccoli and combine it with the sweet peas.
Combine the heavy cream, flour, cilantro, and salt together. Stir the liquid until smooth.
Then beat the eggs in the heavy cream liquid and mix it with the help of the hand mixer.
When you get homogeneous mass – combine it with the broccoli mixture.
Chop the spinach and add it to the mass.
Chop the tomato and add it to the mass too.
After this, pour the prepared mixture into the pie crust slowly.
Close the slow cooker lid and cook the quiche for 4 hours on HIGH.
Shred Romano cheese.
After 4 hours, sprinkle the quiche surface with the shredded cheese and cook the dish for 25 minutes more.
Serve the prepared quiche!
Enjoy!
Nutrition: calories 287, fat 18.8, fiber 1, carbs 17.1, protein 11
Chicken Open Sandwich
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:7 oz. chicken fillet
1 teaspoon cayenne pepper
5 oz. mashed potato, cooked
6 tablespoon chicken gravy
4 slices French bread, toasted
2 teaspoon mayo sauce
1 cup water
Put the chicken fillet in the slow cooker and sprinkle it with the cayenne pepper.
Add water and chicken gravy.
Close the slow cooker lid and cook the chicken for 8 hours on LOW.
Then combine the mashed potato with the mayo sauce.
Spread toasted French bread with the mashed potato mixture.
When the chicken is cooked – cut it into the strips and combine with the remaining gravy from the slow cooker.
Place the chicken strips over the mashed potato.
Enjoy the open sandwich warm!
Nutrition: calories 314, fat 9.7, fiber 3, carbs 45.01, protein 12
Onion Lunch Muffins
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 7
Ingredients:1 egg
5 tablespoon butter
1 cup flour
½ cup milk
1 teaspoon baking soda
1 cup onion, chopped
1 teaspoon cilantro
½ teaspoon sage
1 teaspoon apple cider vinegar
1/ cup water
1 tablespoon chives
1 teaspoon olive oil
Directions:
Beat the egg in the bowl and whisk it.
Melt the butter and add it in the whisked egg.
Sprinkle the mixture with the flour, baking soda, chopped onion, milk, sage, apple cider vinegar, cilantro, and chives.
