by Roy Fisher
Add the grated carrot.
Then pour the water and soy sauce and close the lid.
Cook the meat on HIGH for 2 hours.
Then open the lid and stir the meat carefully.
Close the lid and cook the meat on LOW for 7 hours more or till the meat is tender.
Chop the chives.
Transfer the cooked meat to the serving bowl and sprinkle it with the chopped chives.
Serve Mongolian pork immediately.
Enjoy!
Nutrition: calories 557, fat 38.2, fiber 1, carbs 11.9, protein 39
Mexican Lamb
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:1 chili pepper
1 jalapeno pepper
1 cup sweet corn
1 cup chicken stock
14 oz lamb fillet
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground paprika
1 teaspoon grated ginger
1 cup tomato juice
1 tablespoon white sugar
Directions:
Remove the seeds from the chili and jalapeno peppers and chop them roughly.
Put the peppers in the blender.
Add the grated ginger and ground paprika.
Pulse the mixture for 30 seconds.
Place the lamb fillet in the slow cooker bowl.
Sprinkle the meat with the pepper mixture.
Add salt, ground black pepper, tomato juice, and white sugar.
Then add the chicken stock and sweet corn.
Close the slow cooker lid and cook the dish on LOW for 8 hours.
When the meat is cooked – stir it carefully and shred the lamb gently.
Transfer all the mixture in the serving bowls/plates and serve them!
Enjoy!
Nutrition: calories 348, fat 18.3, fiber 3, carbs 19.26, protein 28
Fish
Slow Cooker Salmon
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 2
Ingredients:
8 oz salmon fillet
1 cup fish stock
¼ lemon
3 oz shallot, diced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground white pepper
¼ teaspoon fresh rosemary
Directions:
Slice the lemon into the wedges.
Combine the diced shallot with the lemon wedges.
Then pour the fish stock in the slow cooker.
Add the lemon wedges and diced shallot and cook the liquid for 30 minutes on HIGH.
Meanwhile, rub the salmon fillet with the salt, ground black pepper, ground white pepper, and fresh rosemary.
When the time is over – place the salmon fillet in the slow cooker and close the lid.
Cook the salmon on LOW for 6 hours.
Remove the prepared salmon from the slow cooker and transfer it to the serving plate.
Strain the fish stock to get the lemon wedges and diced shallot.
Sprinkle the fish with the lemon wedges and diced shallot.
Serve it immediately.
Enjoy!
Nutrition: calories 233, fat 9.2, fiber 2, carbs 9.71, protein 28
Cod Fillets
Prep time: 11 minutes
Cooking time: 3 hours
Servings: 5
Ingredients:
2 medium tomatoes
1 teaspoon minced garlic
1 teaspoon onion powder
1 tablespoon ground coriander
1 teaspoon cilantro
1 teaspoon olive oil
½ tablespoon kosher salt
2-pound cod fillet
2 tablespoon mayo sauce
Directions:
Combine the minced garlic, onion powder, ground coriander, cilantro, and kosher salt together.
Stir the spices and add the mayo sauce. Churn the mixture well.
After this, slice the tomatoes.
Cut the cod fillets into the serving pieces.
Rub every cod fillet with the mayo sauce mixture from the each side with the help of the hands.
Then make the layer from the sliced tomatoes in the slow cooker bowl.
Put the cod fillets there and close the lid.
Cook the cod fillet for 3 hours on HIGH.
When the dish is cooked – transfer the cod fillet in the serving plates and cover them with the cooked tomato slices.
Enjoy!
Nutrition: calories 147, fat 1.8, fiber 1, carbs 2.97, protein 28
Tilapia in Sour Cream
Prep time: 15 minutes
Cooking time: 2hours
Servings: 8
Ingredients:
4-pound tilapia fillet
1 garlic clove
1 tablespoon lemon juice
1 teaspoon lime zest
1 tablespoon onion powder
1 teaspoon ground black pepper
½ cup sour cream
2 teaspoon fish sauce
Directions:
Peel the garlic and mince it.
Combine the lemon juice, lime zest, minced garlic, onion powder, ground black pepper, and sour cream in the mixing bowl.
Whisk it until homogenous.
Then add the fish sauce and whisk it for 30 seconds more.
Place the parchment in the slow cooker.
Then put the tilapia fillet in the parchment.
Pour the sour cream mixture over the tilapia and wrap it gently in the remaining parchment.
Close the lid and cook the fish on LOW for 2 hours.
Transfer the cooked fish to the serving plates and sprinkle it carefully with the hot sour cream sauce.
Serve it!
Nutrition: calories 244, fat 5.4, fiber 0, carbs 2.6, protein 46
Scallops with Chery Sauce
Prep time: 25 minutes
Cooking time: 2.5 hours
Servings: 4
Ingredients:
1-pound scallops
1 teaspoon salt
1 teaspoon ground white pepper
½ teaspoon olive oil
2 tablespoon lemon juice
1 cup cherry, pitted
1 tablespoon cornstarch
3 tablespoon sugar
½ teaspoon ground ginger
1 tablespoon flour
Directions:
Sprinkle the scallops with the salt, ground white pepper, and lemon juice.
Stir the mixture.
Spray the slow cooker bowl with the olive oil inside and put the scallops there.
Close the lid and cook the seafood for 30 minutes on HIGH.
Meanwhile, put the cherries in the blender and blend them until smooth.
Then transfer the blended cherries in the pan, add sugar and simmer them until it starts to boil.
After this, combine the cornstarch and flour together.
Add the dry ingredients in the slow cooker bowl and mix it up with the help of the hand blender.
Then stir the sauce until it starts to be thick.
Add the ground ginger and stir it carefully.
When the time is over – open the slow cooker lid and sprinkle the scallops with the cherry sauce.
Stir them gently and cook the dish on LOW for 2 minutes more.
Serve the dish immediately.
Enjoy!
Nutrition: calories 150, fat 1.3, fiber 1, carbs 20.11, protein 15
Fish Stew
Prep time: 20 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:
1 cup fresh parsley
2 oz fresh ginger
1 teaspoon salt
2 sweet pepper, chopped
2 cup baby potatoes
7 cup water
1 cup baby carrot
1 teaspoon thyme
1 teaspoon ground black pepper
1 teaspoon o
regano
1 teaspoon cilantro
1 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon butter
2-pound tuna
2 white onion
Directions:
Chop the fresh parsley and peel the fresh ginger.
Grate the fresh ginger.
Wash the baby potatoes and baby carrot carefully and cut the vegetables into the halves.
Chop the tuna.
Peel the onions and slice them.
After this, transfer all the vegetables from the list above in the slow cooker.
Add the chopped fish.
Sprinkle the mixture with the salt, grated ginger, thyme, ground black pepper, oregano, cilantro, paprika, nutmeg, and butter.
Add water and close the slow cooker lid.
Cook the stew on LOW for 7 hours.
When the stew is cooked – let it rest for 20 minutes.
Serve it!
Nutrition: calories 168, fat 2, fiber 2, carbs 14.83, protein 24
Seafood Stew
Prep time: 15 minutes
Cooking time: 3 hours
Servings: 14
Ingredients:
1-pound crab meat
9 oz squid
7 oz tilapia
6 cup water
½ cup tomato juice
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
½ teaspoon oregano
5 medium potatoes
2 carrots
1 apple
1 tablespoon lemon zest
1 teaspoon sugar
1 tablespoon salt
1 teaspoon ground coriander
2 tablespoon sour cream
1 tablespoon minced garlic
Directions:
Chop the crab meat, squid, and tilapia roughly.
Place the seafood in the slow cooker.
Add water and tomato juice.
After this, sprinkle the seafood with the cayenne pepper, ground black pepper, oregano, lemon zest, sugar, ground coriander, sour cream, and minced garlic.
Slice the apple and add it in the slow cooker too.
After this, chop the potatoes and carrot into the cubes and add in the slow cooker.
Close the lid and cook the stew on HIGH for 3 hours.
When all the components of the stew are cook – transfer it to the bowls and serve.
Enjoy!
Nutrition: calories 178, fat 1.2, fiber 4, carbs 27.5, protein 15
Fish Chowder
Prep time: 20 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
14 oz haddock
6 oz bacon, chopped
1 cup milk
1 cup yellow onion, diced
1 cup potato, chopped
10 oz water
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon ground black pepper
Directions:
Put the chopped bacon in the skillet and roast it for 2 minutes on the high heat.
When the bacon is crunchy – transfer it to the slow cooker.
Chop the haddock roughly and put in the slow cooker too.
After this, sprinkle the mass with the diced onion, chopped potato, water, ground thyme, salt, and ground black pepper.
Add water and milk and close the lid.
Cook the chowder for 3 hours on HIGH.
Stir the chowder with the help of the wooden spoon during the cooking for 2 times.
Serve it!
Nutrition: calories 229, fat 11.9, fiber 2, carbs 9.63, protein 22
Asparagus Tilapia
Prep time: 10 hours
Cooking time: 6 hours
Servings: 6
Ingredients:
2 tablespoon cream
1 teaspoon salt
1-pound asparagus
3-pound tilapia
1 teaspoon onion powder
1 lemon
1 teaspoon lemon juice
Directions:
Put the foil in the slow cooker bowl.
Sprinkle the tilapia with the salt and lemon juice and transfer it to the slow cooker.
Slice the lemon and cover the tilapia with it.
Chop the asparagus and sprinkle it with the cream and onion powder.
Cover the fish with the chopped asparagus and wrap the foil.
Close the lid and cook the dish for 6 hours on LOW.
When the fish is cooked – transfer it unwrapped in the serving plate.
After this, open the foil to get the dish and serve it.
Enjoy!
Nutrition: calories 246, fat 4.9, fiber 2, carbs 4.04, protein 47
Delightful Shrimp Scampi
Prep time: 15 minutes
Cooking time: 2 hours
Servings: 6
Ingredients:
18 oz shrimps
½ cup lemon juice
2 tablespoon butter
3 tablespoon fresh parsley, chopped
2 cup water
1 tablespoon fresh dill, chopped
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced garlic
Directions:
Peel the shrimps and put them in the slow cooker bowl.
Sprinkle the shrimps with the chopped fresh dill and fresh parsley.
Then add the salt, ground black pepper, and minced garlic.
Add lemon juice and stir the mixture gently.
Pour water and add butter and close the slow cooker lid.
Cook the shrimp scampi on LOW for 2 hours.
Serve the shrimps scampi with the spaghetti.
Enjoy!
Nutrition: calories 130, fat 5.2, fiber 0, carbs 2.64, protein 18
Jamaican Fish Stew
Prep time: 15 minutes
Cooking time: 3 hours 45 minutes
Servings: 4
Ingredients:
¼ cup butter
6 oz yellow onion
1 teaspoon minced garlic
1 red sweet pepper
1 cup tomatoes, chopped
5 oz coconut milk
1-pound cod fillet
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon garlic sauce
Directions:
Toss the butter into the slow cooker vessel.
Add the minced garlic, chopped tomatoes, salt, ground black pepper, and garlic sauce.
After this, slice the sweet red pepper and add it to the slow cooker.
Add the coconut milk.
Dice the yellow onion and add it in the slow cooker too.
Close the lid and cook it for 3 hours on HIGH or till the vegetables are soft.
Chop the cod fillet roughly.
Add the chopped cod after 3 hours of cooking and cook the stew for 45 minutes more on HIGH.
Then stir the dish gently to not damage the fish and serve it.
Enjoy!
Nutrition: calories 336, fat 25.4, fiber 2, carbs 8.9, protein 19
Ginger Trout
Prep time: 20 minutes
Cooking time: 2 hours
Servings: 3
Ingredients:
1 tablespoon ground ginger
1 teaspoon fresh ginger, grated
1 teaspoon onion powder
1 teaspoon cilantro
1 tablespoon cream
1-pound trout fillet
2 tablespoon fish sauce
1 teaspoon oregano
2 tablespoon butter
1 tablespoon water
Directions:
Rub the trout fillet with the ground ginger, oregano, cilantro, and onion powder.
Leave the fish for 10 minutes to let it soak the spices.
Meanwhile, combine the grated fresh ginger, cream, fish sauce, butter, and water in the separated bowl.
Churn the sauce well.
Cover the slow cooker bowl with the parchment
inside.
Then transfer the marinated trout there.
Brush it with the churned sauce generously and pour all the remaining sauce in the slow cooker bowl.
Close the slow cooker lid and cook the fish for 2 hours on HIGH.
Then transfer the fish to the plates gently to not smash it.
Enjoy!
Nutrition: calories 316, fat 18.7, fiber 1, carbs 3, protein 33
Clams in Sauce
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 5
Ingredients:
1 cup almond milk
¼ cup tomato juice
1 teaspoon lemon zest
¼ teaspoon ground nutmeg
¼ teaspoon turmeric
½ cup clam juice
1-pound clams
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon cornstarch
2 oz minced garlic
Directions:
Combine the almond milk with the cornstarch and stir it until homogenous.
Then pour the mixture into the slow cooker.
Add the tomato juice, lemon zest, ground nutmeg, turmeric, calm juice, kosher salt, ground black pepper, and minced garlic.
Mix the mixture up and close the lid.
Cook the sauce on HIGH for 1 hour. Stir it every 20 minutes.
When the sauce gets little bit thick texture – it is cooked.
