by Roy Fisher
Knead the homogeneous liquid dough.
After this, spray the muffin form with the olive oil inside.
Fill the ½ part of every muffin form and place them in the glass jars.
After this, pour water in the slow cooker vessel.
Place the glass jars with muffins in the slow cooker and close the lid.
Cook the muffins for 8 hours on LOW.
Check if the muffins are cooked with the help of the toothpick and remove them from the slow cooker.
Enjoy the dish warm!
Nutrition: calories 180, fat 11, fiber 1, carbs 16.28, protein 4
Tuna in Potatoes
Prep time: 16 minutes
Cooking time: 4 hours
Servings: 8
Ingredients:4 large potatoes
8 oz. tuna, canned
½ cup cream cheese
4 oz. Cheddar cheese
1 garlic clove
1 teaspoon onion powder
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill
Directions:
Wash the potatoes carefully and cut them into the halves.
Wrap the potatoes in the foil and place in the slow cooker.
Close the slow cooker lid and cook the potatoes on HIGH for 2 hours.
Meanwhile, peel the garlic clove and mince it.
Combine the minced garlic clove with the cream cheese, tuna, salt, ground black pepper, onion powder, and dill.
Then shred Cheddar cheese and add it to the mixture.
Mix it carefully until homogenous.
When the time is over – remove the potatoes from the slow cooker and discard the foil only from the flat surface of the potatoes.
Then take the fork and mash the flesh of the potato halves gently.
Add the tuna mixture in the potato halves and return them back in the slow cooker.
Cook the potatoes for 2 hours more on HIGH.
Enjoy!
Nutrition: calories 247, fat 5.9, fiber 4, carbs 35.31, protein 14
Banana Lunch Sandwiches
Prep time: 15 minutes
Cooking time: 2 hours
Servings: 4
Ingredients:2 banana
8 oz. French toasts, frozen
1 tablespoon peanut butter
¼ teaspoon ground cinnamon
5 oz. Cheddar cheese
¼ teaspoon turmeric
Directions:
Peel the bananas and slice them.
Spread the French toasts with the peanut butter well.
Then slice Cheddar cheese.
Combine the ground cinnamon with the turmeric and stir the mixture.
Sprinkle the French toasts with the spice mixture.
Then make the layer of the sliced bananas on the toasts and add the sliced cheese.
Cover the toast with the second part of the toast to make the sandwich.
Place the banana sandwiches in the slow cooker and cook them on HIGH for 2 hours.
Serve the prepared banana sandwiches only hot.
Enjoy!
Nutrition: calories 248, fat 7.5, fiber 2, carbs 36.74, protein 10
Parmesan Potato with Dill
Prep time: 17 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:1-pound small potato
½ cup fresh dill
7 oz. Parmesan
1 teaspoon rosemary
1 teaspoon thyme
1 cup water
¼ teaspoon chili flakes
3 tablespoon cream
1 teaspoon salt
Directions:
Peel the potatoes and put them in the slow cooker.
Add water, salt, thyme, rosemary, and chili flakes.
Close the slow cooker lid and cook the potato for 2 hours on HIGH.
Meanwhile, shred Parmesan cheese.
Chop the fresh dill.
When the time is over – sprinkle the potato with the cream and fresh dill.
Stir it carefully with the help of the wooden spoon.
After this, add shredded Parmesan cheese and close the slow cooker lid.
Cook the potato on HIGH for 2 hours more.
Then open the slow cooker lid and do not stir the potato anymore.
Gently transfer the dish to the serving plates.
Enjoy!
Nutrition: calories 235, fat 3.9, fiber 2, carbs 32.26, protein 1
Light Taco Soup
Prep time: 24 minutes
Cooking time: 7 hours
Servings: 5
Ingredients:7 oz ground chicken
½ teaspoon sesame oil
3 cup vegetable stock
3 oz. yellow onion
1 cup tomato, canned
3 tomatoes
5 oz. kernel corn
1 jalapeno pepper
½ cup white beans, drained
3 tablespoon taco seasoning
¼ teaspoon salt
3 oz. black olives
5 corn tortilla, for serving
Directions:
Peel the onion and dice it.
Chop the fresh and canned tomatoes.
Chop the kernel corn.
Then slice the jalapeno pepper.
Slice the black olives.
Place the ground chicken, sesame oil, vegetable stock, diced onion, chopped tomatoes, sliced black olives, sliced jalapeno pepper, and kernel corn in the slow cooker.
Add the white beans, taco seasoning, and salt.
Stir the soup mixture gently and close the slow cooker lid.
Cook the soup for 7 hours on LOW.
Meanwhile, cut the corn tortillas into the strips and bake them in the preheated to 365 F oven for 10 minutes.
When the soup is cooked – ladle it into the serving bowls and sprinkle with the baked corn tortilla strips.
Enjoy!
Nutrition: calories 328, fat 9.6, fiber 10, carbs 45.19, protein 18
Slow Cooker Risotto
Prep time: 20 minutes
Cooking time: 3 hours 30 minutes
Servings: 6
Ingredients:7 oz. Parmigiano-Reggiano
2 cup chicken broth
1 teaspoon olive oil
1 onion, chopped
½ cup green peas
1 garlic clove
2 cup long grain rice
¼ cup dry wine
1 teaspoon salt
1 teaspoon ground black pepper
1 carrot, chopped
1 cup beef broth
Directions:
Spray the skillet with the olive oil inside.
Add the chopped onion and carrot and roast the vegetables for 3 minutes on the medium heat.
Then put the vegetables in the slow cooker.
Toss the long grain rice in the remaining oil and roast it for 1 minute on the high heat. Stir it frequently.
Peel the garlic clove and slice it.
Add the roasted long grain rice and sliced garlic in the slow cooker.
Add green peas, dry wine, salt, ground black pepper, and beef broth.
After this, add the chicken broth and stir the mixture gently.
Close the slow cooker lid and cook the risotto for 3 hours.
Then stir the risotto gently.
Shred Parmigiano-Reggiano and sprinkle the risotto.
Close the slow cooker lid and cook the dish for 30 minutes more.
Enjoy the prepared risotto immediately!
Nutrition: calories 268, fat 3, fiber 4, carbs 53.34, protein 7
Lemon Orzo
Prep time: 20 minutes
Cooking time: 2 hours 30 minutes
Servings: 5
Ingredients:4 oz. shallot
7 oz. orzo
2 cup chicken stock
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
1 lemon
¼ cup cream
2 yellow sweet pepper
1 cup b
aby spinach
Directions:
Chop the shallot and place it in the slow cooker.
Add the chicken stock and paprika.
Sprinkle the mixture with the ground black pepper and salt.
Stir it gently and cook on HIGH for 30 minutes.
Meanwhile, grate the zest from the lemon and squeeze the juice.
Add the lemon zest and juice in the slow cooker and stir it.
After this, chop the baby spinach.
Add it in the slow cooker.
Remove the seeds from the yellow sweet peppers and chop them into the tiny pieces.
Add the chopped peppers in the slow cooker.
After this, add orzo and heavy cream.
Stir the mass carefully and close the slow cooker lid.
Cook the dish for 2 hours on LOW.
Then mix the dish gently with the help of the spoon.
Enjoy!
Nutrition: calories 152, fat 4, fiber 3, carbs 24.79, protein 7
Veggie Bean Stew
Prep time: 20 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:½ cup barley
1 cup black beans
¼ cup red beans
2 carrot
1 cup onion, chopped
1 cup tomato juice
2 potatoes
1 teaspoon salt
1 teaspoon ground black pepper
4 cup water
4 oz. tofu
1 teaspoon garlic powder
1 cup fresh cilantro
Directions:
Place barley, black beans, and red beans in the slow cooker vessel.
Add chopped onion, tomato juice, salt, ground black pepper, and garlic powder.
After this, add water and close the slow cooker lid.
Cook the dish for 4 hours on HIGH.
Meanwhile, peel the carrots and cut them into the strips.
Peel the potatoes and chop them.
Add the carrot strips and chopped potatoes in the slow cooker vessel after 4 hours of cooking.
Chop the fresh cilantro and add it in the slow cooker too.
Stir the mass gently and close the slow cooker lid.
Cook the stew for 3 hours more on LOW.
Serve the prepared dish immediately or keep it in the fridge, not more than 3 days.
Enjoy!
Nutrition: calories 207, fat 3.5, fiber 8, carbs 37.67, protein 8
Carrot Soup with Cardamom
Prep time: 18 minutes
Cooking time: 12 hours
Servings: 9
Ingredients:1-pound carrot
1 teaspoon ground cardamom
¼ teaspoon nutmeg
1 teaspoon salt
3 tablespoon fresh parsley
1 teaspoon honey
1 teaspoon marjoram
5 cup chicken stock
½ cup yellow onion, chopped
1 teaspoon butter
Directions:
Toss the butter in the pan and add chopped onion.
Chop the carrot and add it to the pan too.
Roast the vegetables for 5 minutes on the low heat.
After this, place the roasted vegetables in the slow cooker.
Add ground cardamom, nutmeg, salt, marjoram, and chicken stock.
Close the slow cooker lid and cook the soup for 12 hours on LOW.
Chop the fresh parsley.
When the time is over – blend the soup with the help of the hand blender till you get the smooth texture.
Then ladle the soup into the serving bowls.
Sprinkle the prepared soup with the chopped fresh parsley and honey.
Enjoy the soup immediately!
Nutrition: calories 80, fat 2.7, fiber 2, carbs 10.19, protein 4
Cod Chowder
Prep time: 20 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:1 yellow onion
10 oz. cod
3 oz. bacon, sliced
1 teaspoon sage
5 oz. potatoes
1 carrot, grated
5 cup water
1 tablespoon almond milk
1 teaspoon ground coriander
1 teaspoon salt
Directions:
Peel the onion and chop it.
Put the chopped onion and grated carrot in the slow cooker vessel.
Add the sage, almond milk, ground coriander, and water.
After this, chop the cod into the 6 pieces.
Add the fish in the slow cooker vessel too.
Then chop the sliced bacon and peel the potatoes.
Cut the potatoes into the cubes.
Add the ingredients in the slow cooker vessel and close the slow cooker lid.
Cook the chowder for 3 hours on HIGH.
Ladle the prepared cod chowder in the serving bowls. Sprinkle the dish with the chopped parsley if desired.
Enjoy!
Nutrition: calories 108, fat 4.5, fiber 2, carbs 8.02, protein 10
Sweet Corn Pilaf
Prep time: 21 minutes
Cooking time: 8 hours
Servings: 5
Ingredients:2 cups rice
1 cup sweet corn, frozen
6 oz. chicken fillet
1 sweet red pepper
1 yellow sweet pepper
½ cup green peas, frozen
1 carrot
4 cup chicken stock
2 tablespoon almond flakes
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon ground white pepper
Directions:
Peel the carrot and cut into the small cubes.
Combine the carrot cubes with the frozen sweet corn and green peas.
After this, place the vegetable mixture in the slow cooker vessel.
Add the rice, chicken stock, olive oil, salt, and ground white pepper.
After this, cut the chicken fillet into the strips and add the meat to the rice mixture.
Chop all the sweet peppers and add them in the slow cooker too.
Close the slow cooker lid and cook the pilaf for 8 hours on LOW.
When the pilaf is cooked – stir it gently and sprinkle with the almond flakes.
Mix the dish carefully again.
Serve it immediately.
Enjoy!
Nutrition: calories 390, fat 18.6, fiber 13, carbs 54.7, protein 18
Zucchini Lasagna
Prep time: 26 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:1-pound green zucchini
7 tablespoon tomato sauce
½ cup fresh parsley
1 tablespoon fresh dill
1 tablespoon minced garlic
7 oz. Parmesan
1 onion, chopped
4 tablespoon ricotta cheese
5 oz. mozzarella
2 eggs
½ cup baby spinach
1 teaspoon olive oil
Directions:
Slice the zucchini.
Spray the slow cooker vessel with the olive oil and make the layer of the zucchini slices. Use 2 or 3 slices.
Then combine the tomato sauce, fresh dill, minced garlic, onion, ricotta cheese.
Chop the spinach and fresh parsley.
Add the greens to the mixture.
Then shred Cheddar cheese and add in the tomato sauce mixture.
Beat the egg in the separated bowl and whisk it.
Combine the tomato sauce mixture and whisked egg together and stir it.
Then spread the zucchini layer with the tomato sauce mixture and cover it with the second layer of the zucchini slices.
Gradually make the zucchini layer and spread them with the tomato sauce.
Spread the last zucchini layer generously and close the slow cooker lid.
Cook the dish for 5 hours on HIGH.
When the lasagna is cooked – let it chill well.
Enjoy!
Nutrition: c
alories 233, fat 6.4, fiber 3, carbs 20.74, protein 23
Mediterranean Vegetable Mix
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:1 zucchini
2 eggplants
2 red onion
4 potatoes
4 oz. asparagus
2 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon salt
1 tablespoon Mediterranean seasoning
1 teaspoon minced garlic
Directions:
Combine the olive oil, Mediterranean seasoning, salt, paprika, ground black pepper, and minced garlic together.
Whisk the mixture well.
After this, wash all the vegetables carefully.
Cut the zucchini, eggplants, and potatoes into the medium cubes.
Cut the asparagus into 2 parts.
Then peel the onions and cut them into 4 parts.
Toss all the vegetables in the slow cooker and sprinkle them with the olive spice mixture.
Close the slow cooker lid and cook the vegetable mix for 7 hours on LOW.
Serve the prepared vegetable mix only hot.
Enjoy!
Nutrition: calories 227, fat 3.9, fiber 9, carbs 44.88, protein 6
Delightful Cottage Cheese Casserole
Prep time: 21 minutes
Cooking time: 7 hours
Servings: 8
