[2017] Slow Cooker Cookbook
Page 21
3 tablespoon peanut
6 green apples
½ teaspoon cinnamon
1 tablespoon butter
2 teaspoon water
1 teaspoon lemon zest
1 teaspoon lemon juice
Directions:
Crush the peanuts and combine them with the peanut butter.
Add cinnamon and butter.
After this, add lemon zest and lemon juice.
Churn the mass.
The cut the green apples into the wedges.
Brush every apple wedge with the peanut butter mixture.
Sprinkle the slow cooker vessel with the water and transfer the apple wedges there.
Sprinkle the apples with the remaining peanut butter mixture and close the slow cooker lid.
Cook the apple wedges on HIGH for 2 hours.
Enjoy the dish as cold as hot!
Nutrition: calories 20, fat 6.9, fiber 6, carbs 35.16, protein 4
Egg Muffins
Prep time: 25 minutes
Cooking time: 6 hours
Servings: 8
Ingredients:6 eggs
½ cup flour
1 teaspoon baking powder
1 teaspoon vinegar
1 teaspoon salt
3 tablespoon almond flour
2 tablespoon butter
5 oz bacon, chopped, roasted
¼ teaspoon cooking spray
Directions:
Crack the eggs into the bowl and whisk them.
Melt butter and add it in the whisked eggs.
After this sift the flour into the egg mixture.
Add vinegar, salt, almond flour, chopped bacon, and knead the dough.
The dough will be thick but little bit liquid.
Spray the muffin molds with the cooking spray and pour the dough there. Fill only 1/3 part of every muffin mold.
After this, place the muffin molds in the glass jars.
Transfer the glass jars in the slow cooker and pour ½ cup of water to make the effect of the water bath.
Close the lid and cook the dish for 6 hours on LOW.
Serve the muffins warm.
Enjoy!
Nutrition: calories 210, fat 15.7, fiber 1, carbs 8.24, protein 10
Carrot Fritters
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 12
Ingredients:2 large carrot
4 oz broccoli
1 tablespoon cream cheese
¼ cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon butter
4 tablespoon fresh cilantro, chopped
1 egg
3 oz celery stalk
Directions:
Peel the carrots and grate them.
Then put the grated carrot in the mixing bowl.
Crack the egg there.
After this, add cream cheese, flour, salt, ground black pepper, paprika, fresh cilantro, and mix it gently.
Then grind celery stalk and add to the carrot mixture too.
Chop the broccoli and add it to the mixture.
Knead the non-sticky dough.
Butter the slow cooker vessel.
Form the fritters from the carrot mass and put them in the slow cooker.
Close the lid and cook the dish for 3 hours on HIGH.
After this, turn the fritters to another side and cook for 1 hour on HIGH.
Serve the snack immediately and chill it.
Nutrition: calories 37, fat 1.6, fiber 1, carbs 4.22, protein 2
Garlic Bacon Slices
Prep time: 15 minutes
Cooking time: 4 hours
Servings: 9
Ingredients:10 oz Canadian bacon
2 tablespoon garlic powder
2 garlic cloves
2 tablespoon whipped cream
1 teaspoon dried dill
1 teaspoon chili flakes
½ teaspoon salt
Directions:
Slice the bacon and sprinkle it with the garlic powder.
After this, peel the garlic cloves and slice them.
Combine the sliced garlic with the whipped cream.
Add dried dill and chili flakes.
Then add salt and whisk the mixture gently.
Sprinkle the sliced bacon with the whisked cream mixture and leave for at least 10 minutes to marinate.
After this, transfer the sliced bacon in the slow cooker.
Close the lid and cook the dish on HIGH for 3 hours.
After this, turn the sliced bacon into another side and remove the excess liquid.
Cook the sliced bacon for 1 hour more on HIGH.
After this, dry the snack gently with the help of the paper towel.
Serve it!
Nutrition: calories 51, fat 1.6, fiber 0, carbs 2.59, protein 7
Salty Peanut Bombs
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 9
Ingredients:1 cup peanut
½ cup flour
1 egg
1 teaspoon butter
1 teaspoon salt
1 teaspoon turmeric
4 tablespoon milk
¼ teaspoon nutmeg
Directions:
Put the peanuts in the blender and blend them well.
Then combine the blended peanuts with the flour.
Crack the egg into the bowl and whisk it.
Add salt, turmeric, milk, and nutmeg.
Stir it gently.
Combine the flour mixture and egg mixture together.
Knead the homogenous non-sticky dough.
Toss the butter in the slow cooker vessel and melt it on HIGH for 10 minutes.
After this, make the small ball in the shape of bombs from the dough and put them in the slow cooker.
Close the lid and cook the bombs on SLOW for 6 hours.
Check if the bombs are cooked and remove them from the slow cooker.
Put them on the paper towel and chill well.
Enjoy!
Nutrition: calories 215, fat 12.7, fiber 2, carbs 17.4, protein 10
Crunchy Zucchini Sticks
Prep time: 15 minutes
Cooking time: 2 hours
Servings: 13
Ingredients:9 oz green zucchini
4 oz Parmesan, grated
1 egg
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon olive oil
2 tablespoon milk
Directions:
Wash the zucchini carefully and dry it.
Cut the zucchini into thick sticks.
Then beat the egg in the bowl and whisk it.
Sprinkle the whisked egg with the salt, ground white pepper, and milk.
Whisk it one more time.
Toss the zucchini stick in the whisked egg mixture. Coat them well.
Pour the olive oil in the slow cooker.
Then transfer the zucchini stick in the slow cooker and cook them for 2 hours on HIGH.
Then stir the zucchini sticks carefully and sprinkle them with the grated cheese.
Close the lid and cook the dish for 2 hours on HIGH.
When you get the crunchy surface of the zucchini sticks – the dish is cooked.
Serve the zucchini sticks cooled.
Enjoy!
Nutrition: calories 51, fat 1.7, fiber 0, carbs 4.62, protein 5
Pitta Pockets with Sweet Pepper
Prep time: 15 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:6 pita bread
2 sweet peppers
1 chili pepper
1 red onion
1 teaspoon salt
2 tablespoon vinegar
1 tablespoon olive oil
1 tablespoon garlic, sliced
2 tablespoon pesto
Directions:
Remove the seeds from the sweet pepp
ers and chop them roughly.
Put the chopped sweet peppers in the blender.
Add chili pepper, salt, vinegar, olive oil, and sliced garlic.
Peel the onion and chop it.
Add the chopped onion in the blender.
Pulse the vegetable mixture for 10 seconds.
After this, transfer the mixture in the slow cooker and close the lid.
Cook the dish for 4 hours on LOW.
Then make the pockets in the pita bread and spread them with the pesto inside.
When the sweet pepper filling is cooked – fill the pita bread pockets with it.
Serve it!
Nutrition: calories 153, fat 6.1, fiber 3, carbs 22.42, protein 4
Garlic Dip
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 7
Ingredients:10 oz garlic cloves
5 oz Parmesan
1 cup cream cheese
1 teaspoon cayenne pepper
1 tablespoon dried dill
1 teaspoon turmeric
½ teaspoon butter
Directions:
Peel the garlic cloves and place them in the slow cooker.
Add cream cheese and cayenne pepper.
After this, shred Parmesan cheese and add it to the slow cooker.
Then sprinkle the mixture with the dried dill and turmeric.
Add butter and close the lid.
Cook the dish on LOW for 6 hours.
After this, stir and mash the dip carefully with the help of the wooden spatula.
Transfer the prepared garlic dip in the bowl and serve with the corn tortillas.
Enjoy!
Nutrition: calories 244, fat 11.5, fiber 1, carbs 23.65, protein 13
Sausage Dip
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 8
Ingredients:8 oz sausage, cooked
4 tablespoon sour cream
2 tablespoon Tabasco sauce
½ cup cream cheese
3 tablespoon chives
5 oz salsa
4 oz Monterey chips
Directions:
Chop the sausages and combine them with the sour cream.
Transfer the mixture to the slow cooker.
Add Tabasco sauce and cream cheese.
After this, add chives and salsa.
Chop Monterey cheese and add it to the slow cooker.
Stir it gently with the iron spatula and close the slow cooker lid.
Cook the dish on LOW for 5 hours.
Stir the dip every 30 minutes.
When the sausage dip is cooked – transfer it immediately to the serving bowl.
Enjoy the sausage dip with your favorite chips.
Nutrition: calories 184, fat 14.4, fiber 1, carbs 5.11, protein 10
Marinated Chili Peppers
Prep time: 15 minutes
Cooking time: 3 hours
Servings: 7
Ingredients:2 tablespoons balsamic vinegar
10 oz red chili pepper
4 garlic cloves
1 white onion
3 tablespoon water
1 teaspoon oregano
1 teaspoon ground black pepper
4 tablespoon olive oil
1 teaspoon ground nutmeg
½ teaspoon ground ginger
Directions:
Wash the chili peppers carefully and cut them across.
After this, peel the garlic cloves and slice them.
Peel the white onion and chop it.
Combine the chopped white onion, sliced garlic cloves, water, oregano, ground black pepper, ground nutmeg, and ground ginger together.
Add olive oil and whisk the mixture.
Make the layer of the chili peppers in the slow cooker.
Sprinkle the chili peppers with the olive oil mixture and close the lid.
Cook the chili peppers on HIGH for 3 hours.
Then let the prepared chili peppers chill well.
Serve the dish with the white bread toasts.
Enjoy!
Nutrition: calories 96, fat 8, fiber 1, carbs 5.87, protein 1
Poultry
Chicken Pita Pockets
Prep time: 14 minutes
Cooking time: 4.5 hours
Servings: 5
Ingredients:
4 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon cilantro
½ teaspoon rosemary
½ teaspoon tomato paste
8 oz chicken fillet
1/3 cup water
5 pita
1 sweet pepper
1 white onion
Directions:
Slice the chicken fillet.
Pour water in the slow cooker and add the sliced chicken.
After this, sprinkle the meat with the salt, cilantro, and rosemary.
Close the slow cooker lid and cook the dish on HIGH for 3 hours.
Meanwhile, peel the onion and cut it into the medium petals.
Then discard the seeds from the sweet pepper and cut it into the strips.
When the time is passed – open the slow cooker lid and stir the chicken fillet gently.
Then add the onion petals and sweet pepper strips over the chicken fillet.
Close the slow cooker lid and cook it on HIGH for 1.5 hours more.
Meanwhile, make the crosswise cut in the pita.
Spread the pita with the plain yogurt inside.
When the time is over – remove the chicken and vegetables from the slow cooker and let them chill well.
Fill the pita bread with the chicken and vegetables and serve it immediately.
Enjoy!
Nutrition: calories 222, fat 7.7, fiber 4, carbs 30.94, protein 9
Jerk Chicken Meal
Prep time: 15 minutes
Cooking time: 9 hours
Servings: 6
Ingredients:
1 lemon
3-pound chicken tights
1 tablespoon taco seasoning
1 Habaneros pepper
1 tablespoon garlic clove, chopped
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
7 oz scallions
1/3 teaspoon thyme
1 oz fresh ginger, grated
5 oz pineapple juice
2 teaspoon soy sauce
1 teaspoon salt
1/3 cup chicken stock
1 teaspoon butter
Directions:
Peel the lemon and chop it.
Chop Habaneros pepper.
Place the chopped ingredients in the blender.
Add the taco seasoning, chopped garlic clove, ground cinnamon, ground black pepper, scallions, thyme, grated fresh ginger, soy sauce, salt, and butter.
Blend the mixture till it is smooth.
After this, pour the chicken stock in the slow cooker vessel.
Put the chicken tights in the chicken stock.
After this, cover the chicken tights with the blended spice mixture.
Add the pineapple juice.
Close the lid and cook the dish on LOW for 9 hours.
When the chicken is cooked – open the slow cooker lid and let it chill.
Transfer the dish to the serving plates and sprinkle with the remaining sauce from the slow cooker.
Enjoy!
Nutrition: calories 309, fat 7.4, fiber 2, carbs 10.44, protein 48
Chicken Rice with Lemon
Prep time: 20 minutes
Cooking time: 9 hours
Servings: 7
Ingredients:
16 oz chicken tights
2 lemon
1 cup white rice
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon cilantro
1 teaspoon oregano
1 teaspoon chili flakes
2 tablespoon butter
3 garlic cloves
7 oz tomatoes, canned
5 oz white onion
½ cup green peas, frozen
5 oz chicken stock
1 oz bay leaf
Directions:
Peel the garlic cloves and slice them.
Toss the butter in the pan and melt it.
Sprinkle the melted butter with the salt, turmeric, ground black pepper, cilantro, oregano, chili flakes, sliced garlic, and bay leaf.
Roast the mixture on the high heat for 30 seconds.
Stir it constantly.
After this, place the chicken tights in the pan and roast the chicken for 4 minutes on the both side. You should get the golden brown color of the chicken tights.
Meanwhile, pour the chicken stock in the slow cooker vessel.
Add green peas, canned tomatoes, and white rice.
Peel the white onion and slice it.
Transfer the chicken tights in the slow cooker.
Put the sliced onion in the remaining butter mixture and roast it for 4 minutes on the medium heat.
Put the roasted sliced onion in the slow cooker.
Then slice the lemon and make the layer of it in the slow cooker vessel.
Close the lid and cook the dish for 9 hours on LOW.
When the dish is cooked – chill it gently.
Enjoy!
Nutrition: calories 292, fat 10.7, fiber 4, carbs 34.78, protein 16
Poultry Burrito Bowl
Prep time: 20 minutes