Cookbook: CROCKPOT - Healthy Recipes, Easy To Make, Lose Weight with Delicious Meals (Crockpot Recipes, Slow Cooker, Dinner Recipes, Breakfast, Soup, Slow Cooker Cookbook, Stew) (3 page)

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When cooked, puree the soup with a stick blender. Add half and half. Ladle the soup into bowls and serve.

Nutritional value

This soup is low in carbs, cholesterol and is heart healthy too. It is gluten free and full of fiber too. Broccoli helps reduce cholesterol and is a powerful antioxidant. The garlic in the dish is also an antioxidant. This dish is rich in sodium. It is also rich in the mineral potassium. You will be able to obtain the vitamins A and K through this dish.

Servings – 8

Ingredients:

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15 ounces chicken broth

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1 ½ cups vegetable juice

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15 ounces Italian style diced tomatoes

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5 ounces mushrooms

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1 small zucchini, diced

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1 small onion, diced

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2 cloves garlic, minced

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2 carrots, peeled, sliced

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1 cup green beans, chopped

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2 cups cabbage, shredded

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1 cup canned cannelloni beans, drained, rinsed

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1 teaspoon Italian seasoning

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Salt to taste

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Freshly ground black pepper powder to taste

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Cooking spray

Directions:

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Place a frying pan over medium heat. Spray with cooking spray. Add onions, garlic, carrots and mushrooms. Sauté for a couple of minutes. Transfer into the pot of the slow cooker. Cook on High for 2 hours or on Low for 4 hours.

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Ladle the soup into bowls and serve hot.

Nutritional value

This is a wholesome soup with proteins, vitamins and minerals, perfect for weight loss. The chicken broth contains the maximum amount of proteins. The vegetables used are fresh and leave this dish with an enhanced amount of vitamins and minerals. There is an abundance of the minerals potassium, calcium, iron and magnesium. The vitamins that you obtain through this dish are the vitamins B – 6 and B – 12. The tomatoes in the dish help in increasing the quality of your blood.

Servings: 6-8

Ingredients

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½ teaspoon of pepper, or to taste

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1 bay leaf

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1 diced onion

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2 cups of green lentils

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4 large chopped carrots

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2 teaspoons of salt, or to taste, preferably kosher salt

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4 minced garlic cloves

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1 ½ cups green beans, chopped

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64 ounces vegetable broth

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1 teaspoon of minced fresh rosemary

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15 ounces canned diced tomatoes

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1 teaspoon oregano, dried

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4 stalks of chopped celery

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2 large peeled and cubed sweet potatoes

Directions

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Mix the ingredients together in a slow cooker and cook on low for 10 hours. If after cooking the soup seems too thick, add more broth.

Servings: 8-12

Ingredients

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½ teaspoon of cayenne pepper, or to taste

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1 large diced white onion

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2 teaspoons of cumin, or to taste

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1 pound lean ground beef

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1 tablespoon olive oil

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Pepper and salt, to taste

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2 cups of drained precooked beans of your choice

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1 teaspoon of sugar, optional

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Garlic salt to taste, optional

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Garlic powder to taste

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¼ cup of chili powder, or to taste

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3-4 cans of diced tomatoes, with sauce. Optionally, you can use plain tomato sauce

Directions

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Use a nonstick skillet to cook the onions in olive oil until soft then add them to the crockpot. Use a spoon to break up the beef and all the ingredients in the crockpot. Cook on medium high until beef is well cooked, about 4-6 hours. Make sure to stir as the broth cooks.

Servings: 6

Ingredients

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¼ teaspoon of black pepper, ground

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1 chopped medium sized green bell pepper

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1 chopped medium sized green bell pepper

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2 teaspoons kosher salt, or to taste

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4 teaspoons of ground cumin

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1 tablespoon of olive oil

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4 minced garlic cloves

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16 ounces of packed dried black beans

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2 tablespoons of freshly squeezed lime juice

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2 chopped medium sized red onions

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7 cups of hot water, you can also use tap water

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1 tablespoon of chipotle chilies from a can, chopped

Topping, optional

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Avocado

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Greek yoghurt

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Sour cream

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Creme fraiche or crema

Directions

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Place a large skillet over medium heat and heat the olive oil. Add the bell peppers (both) and the onions. Sauté for about eight minutes or until they begin to brown. Add the cumin and garlic and stir for a minute.

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Transfer this to a slow cooker (preferable a 6-quart one). Add the chipotle and bean, plus the cups of hot water.

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Cook covered on high for about three hours or until the beans are very tender. Place four cups of the bean mixture in a blender and puree until they form a smooth mixture.

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Add the pureed blend to the slow cooker and stir in the salt, pepper, and limejuice. Add seasoning to taste. Ladle the soup into bowls and serve with your desired topping.

Servings: 8

Ingredients

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1 tablespoon of fresh ginger peeled and minced.

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2 peeled and cut into half inch pieces large carrots

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1 ½ teaspoons of ground cumin

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¾ cup of dried chickpeas

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1 large chopped onion

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¼ teaspoon of saffron

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¼ cup of freshly squeezed lime juice

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2 tablespoon of tomato paste

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4 cups of vegetable broth

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1 teaspoon of salt, or to taste

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¼ cup of chopped and packed fresh cilantro leaves

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1 cup of red lentils

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¼ teaspoon of pepper, freshly ground

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2 ½ pounds of kabocha squash. Alternatively, you can use peeled, seeded, and cut into one-inch pieces butternut squash

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½ cup of roasted unsalted peanuts, chopped

Directions

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Soak the chickpeas in water 2 inches above them and leave them overnight. In a six-quart slow cooker, combine the soaked chickpeas, carrots, tomato paste, salt, cumin, squash, lentils, ginger, pepper, onions, and broth.

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Cover and cook on low for 5-7 hours or until the chickpeas begin to break and are tender. Stir in the lime juice and serve with a sprinkle of cilantro and peanuts.

Servings: 6

Ingredients

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2 tablespoons sesame seeds, toasted

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1 cinnamon stick

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½ cup of water

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4 minced garlic cloves

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2 tablespoons of fresh ginger, minced

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2 cups of fresh baby carrots

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¼ cup of soy sauce, preferably one with reduced-sodium

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1 tablespoon of rice vinegar

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4 teaspoons of brown sugar

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1 teaspoon of aniseed or one star anise pod

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14 ounces of reduced-sodium chicken broth

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4 teaspoons of cornstarch and two teaspoons of water mixed

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1 bunch sliced scallions with green and white parts separated

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2 medium white turnips

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2-4 teaspoons of Chinese chili garlic sauce

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3 tablespoons of dry or medium dry sherry

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2 ¼ pounds of boneless pork shoulder, trimmed and cut into one-inch chunks

Directions

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Put the carrots and turnips at the bottom of a large crockpot. Top this with the scallion whites and pork. In a medium saucepan, over medium high heat, simmer the vinegar, brown sugar, broth, chili garlic sauce, ginger, and water.

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Pour this into the crockpot over the vegetables and pork. Stir the cinnamon stick and aniseed or anise pod into the stew and cover. Cook covered for 3-4 on high or 5-6 hours on low or until the vegetables and pork are tender.

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Discard the cinnamon and anise pod. Blot or skim any visible fat on the surface of the stew. Add the cornstarch and cover. Cook on high for 10-15 minutes making sure to stir three or four times until the broth thickens slightly. To serve, sprinkle with the sesame seeds and scallion greens

Servings - 8

Ingredients:

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2 cups red kidney beans

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6 cups water

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1 cup red bell pepper, chopped

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1 cup green bell pepper, chopped

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1 1/2 cups celery, chopped

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10 cloves garlic, minced

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2 teaspoons paprika

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2 teaspoons dried thyme

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1 1/2 teaspoons ground red pepper

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1 teaspoon freshly ground black pepper

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2 bay leaves

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1 package turkey sausage, thinly sliced

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Salt to taste

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6 cups hot cooked long grain rice

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1/2 cup green onions chopped

Directions:

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Add all the ingredients except rice, salt, and green onions. Cover and cook on High for 5 hours or 10-12 hours on Low. Add salt during the last one hour. Discard bay leaves. Serve over rice. Sprinkle green onions.

Nutritional value

Beans and sausage gives you high protein. The turkey in the dish is the main source of the protein. This dish is rich in sodium and potassium. The dish also contains a lot of iron in it. The peppers and garlic in this dish act as antioxidants. The rice is a source of carbohydrates that leave you with a great amount of energy.

Servings - 4

Ingredients:

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1 cup onions, chopped

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1/4 cup julienne cut, oil packed sun dried tomato halves drained

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1/4 cup Kalamata olives, pitted

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1 teaspoon garlic, minced

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1 tablespoon fresh lemon juice

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1/2 teaspoon Greek seasoning mix

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1/4 teaspoon salt

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Freshly ground black pepper powder to taste

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2 pound turkey breast, boneless, trimmed

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1/4 cup fat free, low sodium chicken broth, divided

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1 1/2 tablespoons all-purpose flour

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A few sprigs of thyme

Directions:

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Add all the ingredients except flour and half the chicken broth to the slow cooker. Cover and cook on low for 7 hours. Meanwhile, mix together flour and remaining broth until smooth. Pour into the cooker. Stir well, cover and cook on Low for 30 minutes more. Chop the turkey into slices and serve.

Nutritional value

The high protein in this dish keeps you with the feeling of fullness. The turkey in the dish is the main source of the protein. This dish is rich in sodium and potassium. The rice is a source of carbohydrates that leave you with a great amount of energy.

Servings - 4

Ingredients:

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1 pound chicken thighs, skinless, boneless, cut into bite sized pieces

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1 cup onions, chopped

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1 tablespoon ginger, peeled, minced

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2 cloves garlic, minced

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1 cup potatoes, peeled, cut into 1/2 inch cubes

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1 teaspoon salt

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1/2 teaspoon ground cumin

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1 teaspoon curry powder

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1/4 teaspoon crushed red pepper

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1/2 teaspoon ground coriander

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1/2 can diced tomatoes, undrained

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1 stick cinnamon

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1 bay leaf

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1/4 cup fat free yogurt

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2 cups hot cooked long grain brown rice