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8/3/2019 Slow Cooker Favorites Cookbook
1/11
SLOW COOKER
15
Pork Posole
and CornBread StewPage 4
8/3/2019 Slow Cooker Favorites Cookbook
2/11FAMILYCIRCLE.CO
Indian-SpicedChicken Thighs
akes4 servingsreP 5 minutesslow Cook onIGH or 3 hours, 5 minutes orOW or 5 hours, 5 minutes
pounds boneless,skinless chicken thighs
onions, thinly slicedgarlic cloves, minced
cup golden raisins teaspoons garam
masala teaspoon salt teaspoon black pepper
cup low-sodiumchicken broth
cup plain yogurttablespoons cornstarch
cup toasted sliveredalmondscups cooked basmati
rice (optional)Combine chicken, onions,
arlic, raisins, teaspoon ohe garam masala, teaspoon the salt, the pepper androth in slow cooker bowl.over and cook on HIGH or 3ours or LOW or 5 hours.
In a small bowl, stirogether the remaining easpoon garam masala,emaining teaspoon salt,he yogurt and cornstarch.emove chicken to a platternd keep warm.
3Whisk yogurt mixturento slow cooker bowl andover; cook an additional 5
minutes or until sauce hashickened. Stir in almondsnd serve sauce with chickenver rice, i desired.
er serving 6 calories,4 g at (5 g sat.), 333 mgholesterol, 77 mg sodium,
3 g carbohydrate, 3 g ber,3 g protein
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8/3/2019 Slow Cooker Favorites Cookbook
3/11FAMILYCIRCLE.CO
Makes 4 servings PreP 0 minutesCook 7 minutesslow Cookon HIGH or 3 hours cup crushed pineapple tablespoons ketchup tablespoons low-sodium soy sauce tablespoons grated fresh ginger
tablespoon packed light-brown sugar tablespoon olive oil bone-in pork chops, about inch thick
( pounds) teaspoon salt teaspoon black pepper large sweet red pepper, seeded and thinly
sliced tablespoon cornstarch cups fresh pineapple chunks, cut into
-inch pieces cups cooked white rice (optional)
In a small bowl, stir crushed pineapple, ketchup,soy sauce, ginger and brown sugar; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper; cook o 3 minutes per side. Place chops in slow cooker; top
with red pepper. Pour in 2 cup ketchup mixture andcover; cook on HIGH or 3 hours.
3Remove chops to a platter. Combine remainingketchup mixture, cornstarch and pineapple chunks.Pour liquid rom slow cooker into a saucepan; bringo a boil over medium-high heat. Whisk in ketchup
mixture; cook minute. Serve pork with sauce, andrice, i desired.
Per serving 54 calories, 3 g at (0 g sat.),35 mg cholesterol, 35 mg sodium,9 g carbohydrate, g ber, 40 g protein
PineappleGinger-Glazed
Pork Chops
Makes 8 servings PreP 5 minutesslow Cook on HIGH or 3 hours orLOW or 6 hours
head cauliflower, cored plum tomatoes, chopped can (5.5 ounces) black beans,
rinsed and drained cup corn kernels cup chopped cilantro teaspoons chili powder teaspoons ground cumin cups shredded Monterey Jack
cheese jar (6 ounces) tomatillo salsa6 fajita-size flour tortillas
Sour cream (optional)
Cut cauliower into orets and slicethem into -inch-thick slices (you shouldhave about 6 cups). Place cauliower,tomatoes, beans, corn and cilantro in a
large bowl. Sprinkle with chili powdecumin and stir to combine.
Coat inside o an oval slow cooker with nonstick cooking spray. Spread a3 cups cauliower mixture over bottoslow cooker, then sprinkle with cup
Monterey Jack cheese and a generouscup salsa over top. Place tortillas on Repeat layering two more times, settinaside last tortillas. Cut these tortilla-inch pieces and scatter over top.
3 Cover and cook on HIGH or 3 hoor LOW or 5 hours or until cauliis tender. Top with remaining cupcheese. Cover and cook another 30minutes or until cheese has melted. sit or 0 minutes, then serve with socream, i desired.
Per serving 36 calories, 8 g at (0 g sat44 mg cholesterol, ,0 mg sodium,30 g carbohydrate, 6 g ber, 9 g protein
VegetarianMexican Lasagna
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8/3/2019 Slow Cooker Favorites Cookbook
4/11
Makes 8 servings PreP5 minutesCook 6 minutes slow Cook on HIGH or 4 hoursor LOW or 6 hours
pounds boneless pork shoulder, welltrimmed and cut into -inch chunks
teaspoon salt teaspoon black pepper tablespoon canola oil large carrots, cut into -inch pieces onions, chopped tablespoons flour teaspoons chili powder teaspoon dried oregano cloves garlic, minced cups low-sodium chicken broth box (8.5 ounces) corn muffin mix
eggsZest of lime
tablespoons plus teaspoon choppedcilantro
can (5 ounces) white hominy, rinsedand drained
tablespoon lime juice
Sprinkle pork with teaspoon each saltand pepper. Heat oil in a large skillet overmedium-high heat. Cook pork or 5 minutes,stirring oten, in batches, or until browned.Remove pork to slow cooker.
Add carrots and onions to skillet andsprinkle with teaspoon each salt and pepper;cook or 5 minutes, stirring oten. Stir in our,
chili powder, oregano and garlic; cook minute then add to slow cooker. Pour brothinto skillet and bring to a boil; pour into slocooker. Cover; cook on HIGH or 4 hours LOW or 6 hours.
3When there is hour cook time remaininstir together corn mun mix, eggs, limezest, teaspoon cilantro and cup water.Remove cover; stir in hominy, lime juice andtablespoons cilantro. Dollop corn munmixture on top. Place cotton dish towel overslow cooker bowl then top with cover; cook remaining cook time or until top is rm.
Per serving 455 calories, 7 g at (6 g sat.),59 mg cholesterol, 960 mg sodium,38 g carbohydrate, 3 g ber, 37 g protein
Pork Posole and Corn Bread Stew
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8/3/2019 Slow Cooker Favorites Cookbook
5/11FAMILYCIRCLE.CO
Makes 6 servings PreP5 minutesslow Cookon HIGHor4 hours orLOW or 6 hours
pounds boneless, skinless chickenthighs, cut into -inch pieces
tablespoons all-purpose flour
pound fresh green beans, trimmedand cut into -inch pieces cup frozen pearl onions, thawed cans (8 ounces each) tomato sauce tablespoons paprika teaspoon salt teaspoon pepper cup reduced-fat sour cream
Cooked egg noodles, for serving
Coat slow cooker bowl with nonstickcooking spray. In medium-size bowl,
toss the chicken thighs with our.Combinein slow cooker with green beans, onions,tomato sauce and cup water. Stir toblend, then add tablespoon o thepaprika, the salt and pepper.
Cover slow cooker and cook onHIGH or 4 hours or LOW or 6 hours.
3 In a small bowl, whisk sour creamwith remaining tablespoons paprika.Scoop cup sauce rom slow cookerand gradually whisk into sour cream.Slowly stir sour cream mixture into slowcooker. Serve paprikash over noodles.
Per serving 366 calories, 6 g at (6 g sat.),89 mg cholesterol, 896 mg sodium, g carbohydrate, 6 g ber, 39 g protein
ChickenPaprikash
Makes 8 servings PreP0 minutesslow Cook onLOW or 6 hours
package ( pound) ground chicken package (0 ounces) frozen chopped
spinach, thawed and squeezed dry6 ounces feta cheese, crumbled
(about cups) cup fresh dill, chopped tablespoons onion flakes6 large eggs can ( ounces) evaporated milk teaspoon salt teaspoon pepper cup Heart Smart Bisquick
Coat a 5- or 6-quart slow cooker bowl witnonstick cooking spray.
In a large bowl, combine chicken, spinaceta, dill and onion akes. Stir until evenlyblended.
3In bowl, whisk eggs, milk, salt and peppeStir into chicken mixture. Fold in Bisquick.Pour into prepared slow cooker. Cook on LOor 6 hours. Remove slow cooker insert to wrack, cut quiche into wedges and serve.
Per serving 394 calories, g at (8 g sat.),36 mg cholesterol, 950 mg sodium, g carbohydrate, g ber, 3 g protein
FAMILYCIRCLE.CO
Spinach,Chicken andFeta Quiche
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8/3/2019 Slow Cooker Favorites Cookbook
6/11FAMILYCIRCLE.CO
Makes about 5 ribs PreP 5 minutes Cook minutesslow Cook on HIGH or 6 hours
2 cup packed light-brown sugar cup low-sodium soy sauce tablespoons sesame oil tablespoons rice vinegar tablespoons minced fresh ginger cloves garlic, crushed
teaspoon red pepper flakes rack pork ribs (about pounds) cut into
sections of to ribs tablespoons cornstarch scallions, trimmed and thinly sliced teaspoon sesame seeds
In a small bowl, blend sugar, soy sauce,sesame oil, vinegar, ginger, garlic and red
pepper.Place ribs in slow cooker bowl; add sauce.Cover; cook on HIGH or 6 hours or until meat isender.
3Transer ribs to a platter. Strain sauce anddiscard excess at. Combine cornstarch and cup water; blend with sauce in a saucepan.Bring to a boil over high heat and cook or minutes, stirring, until thickened. Top ribs with cup o sauce, scallions and sesame seeds; servewith remaining sauce.
Per serving 34 calories, 3 g at (8 g sat.),73 mg cholesterol, 395 mg sodium, g carbohydrate, 0 g ber, 5 g protein
Asian-StyleRibs
Harvest PotRoast
Makes 8 servings PreP 0 minutesCook 3 minutesslow Cook on HIGH or 6 hours orLOW or 8 hours
pounds boneless chuck roast,trimmed and blotted dry
teaspoon dried thyme teaspoon salt teaspoon black pepper tablespoon canola oil medium-size onion, thinly sliced tablespoon tomato paste tablespoons all-purpose flour cup red wine cup low-sodium beef broth medium-size carrots, peeled,
quartered lengthwise and cut into-inch pieces
ribs celery, cut into -inch pieces pounds new potatoes, scrubbed and
quartered
Sprinkle roast with teaspoon eachthyme, salt and pepper. Heat oil in a large
nonstick skillet over medium-high heCook roast to minutes per side or browned; transer roast to slow cooke
Reduce heat to medium and add oto skillet; cook 3 minutes or until sot
Stir in tomato paste and cook minutstirring constantly. Stir in our and cstirring constantly, or minute. Whiwine, broth and cup water; bring tboil. Pour liquid into slow cooker ovebee and cook on HIGH or 3 hours oLOW or 4 hours.
3 Remove meat rom slow cooker anin carrots, celery, potatoes and remain teaspoon thyme. Return meat to slocooker on HIGH or 3 more hours or4 hours on LOW.
4 Remove meat rom slow cooker; slicStir remaining teaspoon salt into liqServe roast with vegetables and sauce.
Per serving 354 calories, 0 g at (3 g sat.),8 mg cholesterol, 5 mg sodium, 3 gcarbohydrate, 3 g ber, 38 g protein
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8/3/2019 Slow Cooker Favorites Cookbook
7/11 FAMILYCIRCLE.CO
akes 6 servings PreP 5 minutesook on HIGH or 3 hours or LOW or 5 hourset stand 0 minutes
small eggplant (about pound), peeledand cut into -inch cubes
1 teaspoon plus teaspoon saltmedium-size red onion, choppedmedium-size sweet bell peppers, seededand cut into -inch piecespackage (0 ounces) mushrooms,cleaned and quarteredcan (.5 ounces) diced tomatoes
can (8 ounces) tomato sauce teaspoon black pepper teaspoon Italian seasoning medium-size yellow squash, quartered
and cut into -inch pieces tablespoon fresh chopped basil
Olive oil, for drizzling (optional)
Place eggplant in a strainer and sprinkle with1 teaspoon salt; let stand or 0 minutes andpress out as much liquid as possible.
In a 4- to 5-quart slow cooker, combine
eggplant, onion, bell peppers and mushrooDrain diced tomatoes and stir in along withtomato sauce, black pepper and Italian seasCook on HIGH or 3 hours or LOW or 5 ho
3 Add squash into slow cooker or last 45minutes o cooking time. Beore serving, stbasil and remaining teaspoon salt and dwith olive oil, i desired.
Per serving 8 calories, 0 g total at (0 g sat.),0 mg cholesterol, 446 mg sodium, 8 g carbohy6 g ber, 5 g protein
Slow CookerRatatouille
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8/3/2019 Slow Cooker Favorites Cookbook
8/11 FAMILYCIRCLE.CO
Beer-BraisedShort Ribs
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Makes 8 servingsreP0 minutesook 7 minuteslow Cookon HIGH or 5ours or LOW or 7 hours
pounds bone-in shortribs, trimmed
teaspoon salt teaspoon black pepper
tablespoon olive oilmedium-size onion,chopped
cup low-sodium beefbroth
cups dark beer (such asGuinness Draught)tablespoon packedlight-brown sugar
teaspoon dried thyme cups baby carrots
8 ounces whitemushrooms, cleanedand quartered
tablespoons cornstarchtablespoon spicy brownmustard
Cooked egg noodles(optional)
Blot ribs dry with paperowels. Sprinkle with easpoon each salt andlack pepper. Heat oil in a
arge nonstick skillet overmedium-high heat. Cookmeat or 5 minutes, turning
nce halway through, inatches i necessary.
Transer to slow cooker.
Add onion to skillet andook, minutes, stirring
ten. Add broth, cup ohe beer, the sugar andhyme to skillet. Bring to aoil, then pour over meat.
Cover and cook on HIGHor 3 hours or LOW or hours.
3Stir carrots andmushrooms into slow
ooker. Cook on HIGH andditional hours orOW an additional
hours.
4Whisk togetheremaining cup beer, easpoon each salt andepper, and the cornstarchnd mustard. Whisk intolow cooker. Replace covernd cook 5 more minutesr until sauce hashickened. Serve over egg
noodles, i desired.
er serving 465 calories,5 g at (0 g sat.),34 mg cholesterol, 33 mgodium, 0 g carbohydrate,g ber, 44 g protein
8/3/2019 Slow Cooker Favorites Cookbook
9/11FAMILYCIRCLE.CO
akes 8 servings PreP5 minuteslow Cookon LOW or 6 hours
egg, lightly beaten pound lean ground beef cup finely chopped onion
tablespoons plain bread crumbstablespoons grated Parmesan cheesetablespoons chopped fresh parsley
teaspoon salt teaspoon black pepper
cups low-sodium chicken brothlarge carrots, choppedsmall head escarole (8 ounces),washed, trimmed and cut into-inch strips
teaspoons dried oregano cups acini di pepe pasta (such as
Ronzoni)
In a large bowl, stir together egg,bee, onion, bread crumbs, tablespoonParmesan, tablespoon parsley and teaspoon each o the salt and pepper.Form into -inch meatballs (about 45)and place on baking sheet; rerigerate
while preparing soup.
Combine broth, carrots, escarole andoregano in slow cooker. Gently addmeatballs. Cover and cook on LOW or 6hours. Stir in pasta or last 0 minutes ocook time. Stir in remaining teaspoonsalt and teaspoon pepper. Sprinkleeach serving with remaining parsley andParmesan cheese and serve.
nutrition FaCts Per serving 75 calories,3 g at ( g sat.), 4 mg cholesterol,68 mg sodium, 5 g carbohydrate,3 g ber, g protein
Makes 6 servings PreP0 minutes slow CookonHIGH or 4 hours, 5 minutes or LOW or 6 hours,5 minutes roast at 45 or 35 minutes pounds bone-in chicken breasts, skin rem cans (5.5 ounces each) Great Northern be
drained and rinsed can (.5 ounces) diced tomatoes, drained tablespoons Greek seasoning teaspoons paprika cup low-sodium chicken broth zucchinis, cut into -inch pieces red onion, thinly sliced fennel bulb, trimmed, cored and sliced cloves garlic, minced tablespoons olive oil tablespoons lemon juice tablespoon chopped fresh oregano teaspoon lemon zest teaspoon salt cup crumbled feta cheese (optional)
Combine chicken, beans, tomatoes, tablespo the Greek seasoning and teaspoon o the pain slow cooker; add broth and cup water. Covecook on HIGH or 4 hours or LOW or 6 hours.
When there is hour o cook time remainingheat oven to 45. In a large roasting pan, tosstogether teaspoons o the Greek seasoning, teaspoon paprika, zucchinis, onion, ennel, garland olive oil. Roast at 45 or 35 minutes, stirritwice. Stir in lemon juice, oregano and zest.
3Remove chicken; shred into bite-size piecesDiscard bones and stir chicken back into slowcooker. Stir in vegetables, remaining teaspoonGreek seasoning and salt; cook an additional 5minutes. Sprinkle with eta cheese, i desired.
Per serving300 calories, 6 g at ( g sat.), 7 mgcholesterol, 69 mg sodium, 9 g carbohydrate,9 g ber, 37 g protein
FAMILYCIRCLE.CO
Slow Cooker ItalianWedding Soup
MediterraneanRoasted Vegetab
and Chicken Chi
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howder recipes at fmycc.m/cp
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at fmyccc
8/3/2019 Slow Cooker Favorites Cookbook
10/11 FAMILYCIRCLE.CO
Makes 4 servings PreP 5 minutesslow Cookon HIGH or 5 hours or LOW or 7 hours cans (.5 ounces each) low-sodium,
99% fat-free chicken broth ( cups)
pound all-purpose potatoes,peeled and diced
cup baby carrots, cut into -inch pieces
medium-size onion, chopped ribs celery, trimmed and diced teaspoon fresh thyme leaves, chopped teaspoon Old Bay seasoning5 ears corn, husks removed
sweet red pepper, seeded and diced can ( ounces) evaporated skim milk tablespoons cornstarch teaspoon salt container (8 ounces) pasteurized crab
claw meat (such as Phillips)
Combine chicken broth, potatoes, carrots,onion, celery, thyme and Old Bay in a largeoval slow cooker. Place corn on top ovegetables. Cover and cook on HIGH or4 hours or LOW or 6 hours.
In a bowl, stir together red pepper,
evaporated milk, cornstarch and salt.
3 Uncover slow cooker and remove corn tcutting board. Stir red pepper mixture intoslow cooker, replace cover and cook on eithHIGH or LOW or hour.
4Meanwhile, when cool enough to handlcut kernels rom cobs. Stir corn kernels an
crabmeat into soup and heat through. Servwarm.
Per serving 340 calories, 5 g at (0 g sat.),6 mg cholesterol, 9 mg sodium,54 g carbohydrate, 5 g ber, 7 g protein
Slow Cooker Corn and Crab Chowder
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chowder recipes at fmycc.cm/cp
8/3/2019 Slow Cooker Favorites Cookbook
11/11
akes 8 servings PreP 0 minutesook on HIGH or hours or LOW or 4 hours
oPPing
cup all-purpose flour cup packed light-brown sugar cup granulated sugar teaspoon cinnamon
teaspoon nutmegPinch salttablespoons cold unsalted butter,cut into pieces
cup chopped pecans
lling
tablespoons granulated sugarteaspoons lemon juice
teaspoons cornstarch teaspoon ground ginger teaspoon ground cinnamon
large Granny Smith apples,peeled, cored and cut into -inchwedges (0 cups)
Vanilla ice cream (optional)
Coat - to 4-quart slow cooker bowlwith nonstick cooking spray; set aside.
Topping. In a small bowl, mixtogether our, sugars, cinnamon,nutmeg and salt. Add butter; work intoour mixture using a pastry blender orngers until coarse crumbs orm. Stir in
pecans and set aside.
3Filling. In a large bowl, whisktogether sugar, lemon juice, cornstarch,ginger and cinnamon. Stir in apples;toss to coat.
4 Spoon apple mixture into slowcooker and sprinkle topping over it.Cover and cook on HIGH or hours orLOW or 4 hours, or until apples aretender. Serve with vanilla ice cream, idesired.
Per serving 40 calories, g at (4 g sat.),5 mg cholesterol, 4 mg sodium,37 g carbohydrate, 4 g ber, g protein
Apple Crisp
Makes 8 servings PreP 5 minutesslow Cook on HIGH or hours
cup all-purpose flour package ( ounces) cook-and-serve
butterscotch pudding mix cup sugar teaspoons baking powder teaspoon salt cup milk tablespoons canola oil tablespoon vanilla extract cup butterscotch chips tablespoons butterscotch sauce cup sugar
1 cups boiling waterWhipped cream (optional)
Coat slow cooker bowl with nonstickcooking spray.
In medium-size bowl, whisk together theour, pudding mix, sugar, baking powder ansalt. Make a well in the center and add milkcanola oil and vanilla. Gently stir until battsmooth. Stir in butterscotch chips. Pour eve
into slow cooker bowl.3Topping. In a small bowl, stir thebutterscotch sauce and the sugar together; in 1 cups boiling water and stir until smooPour over batter in slow cooker. Cover and on HIGH or about hours or until cake ispufed and top layer is set. Let stand, covere30 minutes beore serving. Serve with whipcream, i desired.
Per serving39 calories, 8 g at (4 g sat. at), mg cholesterol, 77 mg sodium, 56 g carbohydra g ber, 3 g protein
ButterscotchPudding Cake
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