by Roy Fisher
1 tablespoon fresh dill
3 cup chicken stock
1 teaspoon salt
1 egg
¼ teaspoon turmeric
Directions:
Beat the egg in the mixer bowl and mix it with the help of the hand mixer.
After this, add the chicken stock and cream cheese.
Mix the mixture for 1 minute more.
Chop the fresh parsley and fresh dill and sprinkle the cream cheese mixture.
Stir it gently with the help of the spoon.
After this, put the elbow macaroni in the slow cooker bowl and add the cream cheese mixture.
Stir it and close the slow cooker lid.
Cook the macaroni for 3.5 hours on HIGH.
When the side dish is cooked – stir it carefully one more time.
Transfer the prepared dish in the serving plates.
Serve the side dish immediately.
Enjoy!
Nutrition: calories 398, fat 15.5, fiber 2, carbs 48.96, protein 15
Baked Potato with Mushrooms
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 6
Ingredients6 large potatoes
3 oz mushrooms
1 onion
1 teaspoon butter
½ teaspoon salt
½ teaspoon minced garlic
1 teaspoon sour cream
½ teaspoon turmeric
1 teaspoon olive oil
Directions:
Chop the mushrooms.
Peel the onion and chop it.
Combine the chopped mushrooms and onion together.
Add the butter, salt, minced garlic, and sour cream.
After this add turmeric.
Churn the mixture well.
Then wash the potatoes carefully and do not peel them.
Chop the potatoes into the medium cubes and add the mushroom mixture.
Mix it up.
Then spray the slow cooker bowl with the olive oil inside and toss the potato cubes mixture there.
Close the slow cooker lid and cook the dish for 8 hours on LOW.
When the side dish is cooked – transfer it to the serving plates.
Serve the dish and enjoy!
Nutrition: calories 309, fat 1.9, fiber 9, carbs 66.94, protein 8
Jalapeno Side Dish
Prep time: 10 minutes
Cooking time: 6 hours
Servings: 6
Ingredients12 oz jalapeno pepper
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 onion
1 garlic clove
1 teaspoon ground coriander
4 tablespoon water
Directions:
Wash the jalapeno peppers carefully and cut them crosswise.
Then discard the seeds from the jalapeno peppers.
Place the jalapeno peppers in the slow cooker bowl.
After this, combine the olive oil, balsamic vinegar, ground coriander, and water together.
Mix the mixture up.
Peel the onion and garlic clove.
Slice the vegetables and add them to the liquid vinegar mixture.
Stir it gently.
Then sprinkle the jalapeno peppers with the liquid vinegar mixture generously and close the slow cooker lid.
Cook the dish 6 hours on LOW.
When the jalapeno peppers are cooked – transfer them to the serving plates and chill gently.
Enjoy!
Nutrition: calories 67, fat 4.7, fiber 2, carbs 6.02, protein 1
Slow Cooker Ramen
Prep time: 5 minutes
Cooking time: 25 minutes
Servings: 5
Ingredients1 tablespoon ramen seasoning
10 oz ramen noodles
4 cup chicken stock
1 teaspoon salt
3 tablespoon soy sauce
1 teaspoon paprika
1 tablespoon butter
Directions:
Pour the chicken stock into the slow cooker.
Add salt, ramen seasoning, paprika, and butter.
Stir the mixture gently and add the ramen noodles.
Close the slow cooker lid and cook the ramen noodles for 20 minutes on HIGH.
After this, add the soy sauce and stir the ramen noodles gently.
Cook the dish for 5 minutes on HIGH.
Then transfer the prepared side dish in the serving bowls
Enjoy!
Nutrition: calories 405, fat 19.2, fiber 6, carbs 49.93, protein 15
Refried Beans
Prep time: 15 minutes
Cooking time: 9 hours
Servings: 10
Ingredients5 oz white onion
4 cup black beans
1 chili pepper
1 oz minced garlic
10 cup water
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cilantro
Directions:
Peel the onion and chop it.
Put the chopped onion in the slow cooker bowl.
Add the black beans, minced garlic, salt, ground black pepper, and cilantro.
After this, chop the chili pepper and add it to the slow cooker.
Pour the water into the mixture and stir it.
Close the slow cooker lid and cook the beans for 9 hours on LOW.
Check if the beans absorb the water and add more water if desired.
When the beans are cooked – strain the vegetables and leave a ¼ cup of the slow cooker remaining liquid.
Transfer the beans mixture in the food processor and blend them well.
Add the remaining liquid and blend the dish until smooth.
Serve the side dish!
Nutrition: calories 73, fat 1.5, fiber 4, carbs 12.34, protein 3
Slow Cooker Fennel
Prep time: 10 minutes
Cooking time: 3 hour
Servings: 7
Ingredients10 oz fennel bulbs
2 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cilantro
1 teaspoon oregano
1 teaspoon basil
3 tablespoon white wine
1 teaspoon salt
2 garlic cloves
1 teaspoon dried dill
Directions:
Cut the fennels bulbs into the chunks.
Combine the olive oil, ground black pepper, paprika, cilantro, oregano, basil, salt, and dried dill together.
Peel the garlic cloves and chop them roughly.
Add the chopped garlic in the spice mixture.
Then place the spice mixture in the slow cooker and cook it on HIGH for 5 minutes.
After this, add the fennel bulbs chunks and pour the white wine.
Close the slow cooker lid and cook the dish for 3 hours on HIGH.
When the fennel is cooked – open the slow cooker lid and stir the dish.
Serve it immediately.
Enjoy!
Nutrition: calories 53, fat 4.1, fiber 2, carbs 4, protein 1
Butter Artichokes
Prep time: 18 minutes
Cooking time: 6 hours
Servings: 5
Ingredients13 oz artichoke heat
1 teaspoon salt
4 cup chicken stock
1 teaspoon turmeric
1 garlic clove, peeled
4 tablespoon butter
4 oz Parmesan, shredded
Directions:
Wash the artichoke’s heart carefully and prepare them for the cooking.
Place the prepared artichokes in the slow cooker.
Sprinkle the artichokes with the turmeric and salt.
Add the chicken stock and close the slow cooker lid.
Cook the artichoke hearts on LOW for 6 hours.
When the artichokes are cooked – transfer them to the serving plates.
Put the butter in the middle of every artichoke h
eart and sprinkle with the shredded cheese.
Let the cheese melt little.
Serve the dish warm.
Enjoy!
Nutrition: calories 272, fat 12.8, fiber 4, carbs 24.21, protein 17
Coriander Rainbow Carrots
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 9
Ingredients3-pound rainbow carrot
3 tablespoon sesame oil
1 teaspoon coriander
¼ cup coriander leaves
1 tablespoon sour cream
½ teaspoon salt
½ teaspoon sugar
Directions:
Peel the rainbow carrots and place them in the slow cooker vessel.
Combine the sesame oil and coriander together in the shallow bowl.
Add the salt and sugar. Stir the mixture.
Then put the coriander leaves in the blender and blend them.
Then add the blended coriander leaves in the oil mixture.
Stir it and sprinkle the rainbow carrots with the oil mixture.
Close the slow cooker lid and cook the dish for 6 hours on LOW.
Then sprinkle the rainbow carrots with the sour cream and cook for 1 hour more on LOW.
When the rainbow carrots are cooked – let them chill little.
Serve the side dish immediately.
Enjoy!
Nutrition: calories 95, fat 5, fiber 5, carbs 13, protein 1
Creamy Parsnip
Prep time: 15 minutes
Cooking time: 7 hours
Servings: 5
Ingredients:
1 cup cream
2 teaspoon butter
1-pound parsnip
1 carrot
1 yellow onion
1 tablespoon chives
1 teaspoon salt
1 teaspoon ground white pepper
½ teaspoon paprika
1 tablespoon salt
¼ teaspoon sugar
Directions:
Peel the parsnip and carrot.
Chop the vegetables into the chunks and put them in the slow cooker vessel.
After this, whisk the heavy cream with the butter, salt, ground black pepper, paprika, and sugar.
Peel the onion and chop it roughly.
Place all the prepared ingredients in the slow cooker vessel and close the lid.
Cook the dish for 7 hours on LOW.
When the parsnip side dish is cooked – serve it immediately.
Enjoy!
Nutrition: calories 190, fat 11.2, fiber 4, carbs 22, protein 3
Sliced Eggplants with Mayo Sauce
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 8
Ingredients2 tablespoon minced garlic
1 chili pepper
1 sweet pepper
4 tablespoon mayo sauce
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon ground black pepper
18 oz eggplants
2 tablespoon sour cream
Directions:
Chop the chili pepper and sweet pepper and place them in the food processor.
Add the minced garlic, salt, and ground black pepper.
Blend the mixture until you get a smooth texture.
After this, slice the eggplants and rub them with the smooth chili mixture from the both sides.
Spray the slow cooker bowl with the olive oil inside and transfer the sliced eggplants there.
Combine the sour cream and mayo sauce and mix the mixture up.
Spread the surface of the sliced eggplants with the mayo sauce mixture carefully and close the slow cooker lid.
Cook the dish for 5 hours on HIGH.
When the sliced eggplants are cooked – let them chill little.
When the dish gets the room temperature – serve it immediately.
Enjoy!
Nutrition: calories 40, fat 1.1, fiber 3, carbs 7.5, protein 1
Party Macaroni Side Dish
Prep time: 10 minutes
Cooking time: 3.5 hours
Servings: 6
Ingredients8 oz macaroni
1 cup tomatoes, chopped
1 garlic clove, peeled
1 teaspoon butter
1 cup heavy cream
3 cup water
1 tablespoon salt
6 oz Parmesan, shredded
1 tablespoon dried basil
Directions:
Place the macaroni in the slow cooker and add the water.
Sprinkle the macaroni with the salt and close the slow cooker lid.
Cook the dish on HIGH for 3 hours.
Meanwhile, place the chopped tomatoes in the blender and blend them well.
After this, combine the blended tomatoes with the cream, shredded cheese, and dried basil.
Add butter and churn the mixture well.
When the time is over – strain the liquid from the slow cooker and leave only macaroni there.
Pour the cream liquid in the slow cooker and stir it.
Close the slow cooker lid and cook the dish on HIGH for 30 minutes more.
When the side dish is cooked – stir it gently and transfer to the serving plates.
Serve the dish immediately.
Enjoy!
Nutrition: calories 325, fat 10.1, fiber 2, carbs 41.27, protein 17
Rosemary Hasselback Potatoes
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 7
Ingredients7 potatoes
2 oz butter
1 tablespoon olive oil
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon paprika
Directions:
Wash the potato carefully and slice the potatoes, not to the end. You should leave them with the same shape.
After this, combine the olive oil, butter, dried dill, salt, and paprika.
Churn the mixture.
Cover the slow cooker vessel with the foil and place the Hasselback potatoes there.
Sprinkle very potato with the olive oil mixture generously.
Close the slow cooker lid and cook the potatoes on LOW for 8 hours.
When the time is over and the potatoes are soft – serve the side dish immediately.
Enjoy!
Nutrition: calories 363, fat 9, fiber8, carbs 65.17, protein 8
Asian-Style Asparagus
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 4
Ingredients1 tablespoon sesame seeds
1 teaspoon miso paste
¼ cup soy sauce
1 cup fish stock
8 oz asparagus
1 teaspoon salt
1 teaspoon chili flakes
1 teaspoon oregano
1 cup water
Directions:
Put the asparagus in the slow cooker and add water.
Close the slow cooker lid and cook the asparagus on HIGH for 3 hours.
Meanwhile, combine the miso paste, sesame seeds, soy sauce, and fish stock in the bowl.
Add the salt, chili flakes, and oregano,
Whisk the mixture well till the miso paste is dissolved.
When the time is over – strain the asparagus and return it back to the slow cooker vessel.
Add the soy sauce mixture and close the slow cooker lid.
Cook the dish on HIGH for 1 hour more.
When the asparagus is cooked – transfer it to the serving plates and sprinkle with the hot soy sauce mixture.
Enjoy!
Nutrition: calories 85, fat 4.8, fiber 2, carbs 7.28, protein 4
Mac Cups
Prep time: 25 minutes
Cooking time: 8 hours
Servings: 6
Ingredients6 oz puff pastry
1 cup fresh basil
7 oz elbow macaroni, cooked
1 egg
¼ cup heavy cream
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon turmeric
1 teaspoon olive oil
Directions:
Spray the muffin form with the olive oil inside.
Roll the puff pastry and cut it into 6 squares.
Then place the puff pastry squares in the muffin forms.
Crack the egg into the bowl and whisk it.
Add the heavy cream and flour and stir the mixture well.
After this, add cornstarch and salt.
Add turmeric and stir the mixture till homogenous.
Chop the fresh basil and add it in the liquid macaroni mass.
Then fill the muffin forms with the macaroni mixture.
Cover the slow cooker vessel with the foil and place the muffin forms there.
Close the slow cooker lid and cook the mac cups for 8 hours on LOW.
When the side dish is cooked – serve it only hot.
Enjoy!
Nutrition: calories 270, fat 15.4, fiber 2, carbs 26.67, protein 6
Baked White Onions
Prep time: 20 minutes
Cooking time: 9 hours
Servings: 5
Ingredients½ cup bread crumbs
5 oz Romano cheese
¼ cup cream cheese
¼ cup half and half
