Slow Cooker Favorites Cookbook

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  • 8/3/2019 Slow Cooker Favorites Cookbook

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    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

    et more chicken recipes atmycc.cm/cchc

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    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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    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

    FAMILYCIRCLE.CO

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    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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    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

    Get more pork recipes atfmycc.cm/cp

    Get more beef reat fmycc

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  • 8/3/2019 Slow Cooker Favorites Cookbook

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    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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    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

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    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

    Get mocooker chili r

    at fmyccc

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    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

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    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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