Cookbook: CROCKPOT - Healthy Recipes, Easy To Make, Lose Weight with Delicious Meals (Crockpot Recipes, Slow Cooker, Dinner Recipes, Breakfast, Soup, Slow Cooker Cookbook, Stew) (5 page)

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2 teaspoons of sesame oil

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6 bone in, skinless chicken thighs

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2 minced garlic cloves

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3 teaspoons of cornstarch or corn flour

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1 small finely chopped onion, or ½ medium sized or large onion

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4 tablespoons of tomato paste or puree

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½ cup of low-sodium soy sauce

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Toasted sesame seeds and quinoa or rice to serve

Directions

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Place the chicken thighs in your crockpot. Combine the garlic, soy sauce, oil, onion, and tomato puree, and pour this over the chicken. Cook on low for a minimum of four hours and a maximum of six making sure to turn the thighs occasionally. Prepare your rice or quinoa in accordance with the package 20 minutes before serving time.

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Combine the water and cornstarch in a small bowl or cup. Add this to the sauce in the slow cooker. Turn up the temperature and let the sauce thicken. As you wait for this to happen, shred the chicken using a fork. Remove the bones and discard. Add the now shredded chicken to the thickening sauce and stir occasionally.

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Over medium heat, heat 1 teaspoon of sesame oil in a frying pan or skillet. Stir in the pieces of broccoli until they turn a rich green color and look moist on the outside but are still firm to bite. Lay the broccoli over the rice or quinoa and top this with a dollop of the chicken sauce mixture. To serve, sprinkle on the sesame seed.

Servings – 4

Ingredients:

For the chicken:

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20 ounce chicken breast, skinless, boneless

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1 stalk celery, chopped

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1 small onion, diced

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1 ½ cups fat free low sodium chicken broth

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¼ cup hot cayenne pepper sauce

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1 clove garlic, minced

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For the wraps:

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4 large lettuce leaves

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1 large stalk celery stalks, chopped into matchsticks

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1 cup carrots, shredded

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Dressing of your choice

Directions:

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Add all the ingredients of the chicken except hot sauce to the slow cooker. Mix well. The broth should cover the chicken. If not add some water. Cover and cook on High for 4 hours or on Low for 7-8 hours.

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Remove chicken and place on your cutting board. Retain about ½ cup of the liquid in the pot and discard the rest. Shred the chicken and add it back to the pot along with ½ cup of liquid. Add hot sauce, mix well. Cover and cook for 30 minutes more.

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Place the lettuce wraps on your working area. Place chicken filling on the leaves. Place some carrots and celery. Place a little of dressing over it, wrap and serve.

Nutritional value

It is high on protein and fiber. The fiber is what helps in easing the process of digestion. The dish is a rich source of iron. The vitamins that you obtain from this dish are the vitamins A, B and D.

Servings - 8

Ingredients:

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2 large onions, sliced

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8 cloves garlic, smashed

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16 bone-in chicken thighs

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4 scallions, thinly sliced

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2 large heads bok choy, cut into 1 inch strips

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2/3 cup apple cider vinegar

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2/3 cup soy sauce

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2 bay leaves

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2 tablespoons brown sugar

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2 teaspoons paprika

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2 cups long grain white rice, cook according to instructions on the package

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Black pepper powder to taste

Directions:

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Add onions, garlic, apple cider, soy sauce, bay leaves, sugar, and black pepper powder. Mix well and place the chicken on top of it. Sprinkle paprika, cover and cook on Low for 7 - 8 hours or on High for 4 - 5 hours. When done, add bok choy and fold gently. Cover and cook on High for about 5-6 minutes. Sprinkle scallions and serve with hot rice.

Nutritional value

It is a high protein dish. The chicken in this dish is the perfect source of protein. The onions and the garlic act as antioxidants.

Servings - 8

Ingredients:

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3 pounds chicken thighs (about 16), boneless, skinless

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16 ounces cremini mushrooms, halved or quartered according to the size

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5 large carrots, chopped into 1 inch pieces

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1 large onion, chopped

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2 bay leaves

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2/3 cup all-purpose flour

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1 cup water

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4 sprigs fresh thyme

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2 sheets puff pastry (17.3 ounce package), thawed

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2 cups frozen peas

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2 cups frozen green beans

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2/3 cup heavy cream

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Salt to taste

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Pepper powder to taste

Directions:

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Add mushrooms, carrots, flour, onion, water, thyme, and bay leaves to the slow cooker. Mix well. Place chicken over it. Sprinkle salt and pepper over it. Cover and cook on Low for 7 - 8 hours or on High for 4 - 5 hours. During the last 10 minutes of cooking, add peas, beans, cream and salt if necessary. Mix well. Cover and cook on High for about 10-12 minutes

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Meanwhile about 30 minutes before serving, cut each pastry sheet into 4 circles of around 4 1/2 inch diameter. Place on a lined baking sheet and bake in a preheated oven at 425 degree F for about 10 minutes.

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Serve chicken along with the vegetables and baked pastry rounds.

Nutritional value

It is a nutrition packed meal. The mushrooms in the dish are the best antioxidants. The chicken in this dish is the perfect source of protein. The carrots contain the nutrient beta carotene which is very good for the eyes.

Servings: 6

Ingredients

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1 teaspoon of garlic, minced

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6 small round red potatoes cut into quarter inch sizes

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1 tablespoon of fresh thyme, chopped

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1 teaspoon of paprika

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½ cup of dry white win

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2 cups of fresh baby carrots

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1 teaspoon of olive oil

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½ teaspoon of black pepper freshly ground and divided

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½ cup of low-sodium fat free chicken broth

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6 ounces boned and skinned chicken thighs

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¾ teaspoon of salt, divided

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1 ¾ cups of onions, vertically sliced

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Cooking spray

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Fresh chopped thyme, optional

Directions

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Coat a 6-quart slow cooker with nonstick cooking oil and add in onions. Top them with the potatoes and the carrots. Mix the broth, half teaspoon of salt, quarter teaspoon of pepper, half a cup of dry white wine, one-tablespoon fresh thyme, one teaspoon minced garlic, half a teaspoon of salt, a quarter teaspoon of pepper and pour this over the vegetables.

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Combine the paprika with the remaining quarter teaspoon of salt, and pepper. Rub this over the chicken. Over medium heat, heat a large nonstick skillet, add oil to the pan, and swirl to coat.

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Add the chicken and cook each side for 3 minutes or until browned. Arrange the chicken over the vegetables. Cover and cook for 3-4 hours on low or until the vegetables are tender and the chicken is well done. Garnish with thyme if you so desire.

Servings: 8

Ingredients

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½ cup of dry white wine

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2 tablespoons of garlic, minced

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4 cups of cooked hot fettuccine

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1 tablespoon of olive oil

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1 sliced large onion

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1 vertically sliced bell pepper

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½ teaspoon of salt, divided

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8 bone-in and skinned chicken thighs

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1 vertically sliced bell pepper

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½ teaspoon of freshly ground black pepper

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1 (28-ounce) can of un-drained and chopped whole plum tomatoes

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8 bone-in and skinned chicken drumsticks

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1 (8-ounce) package of quartered packaged mushrooms

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2 tablespoons of fresh thyme, chopped

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1/3 cup of all-purpose flour

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2 tablespoons of fresh oregano, chopped

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Cooking spray

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Fresh thyme, chopped

Directions

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Sprinkle quarter teaspoon of salt and pepper on the chicken. Over medium heat, heat a large nonstick skillet, add the oil, and swirl to coat. Place half the chicken on the skillet and cook each side for five minutes or until lightly browned. Coat your 5-quart crockpot with the cooking spray, place the chicken in there, and repeat this with the other pieces of chicken.

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In the skillet, add the garlic, bell peppers, onions, and sprinkle the remaining vegetables with the quarter teaspoon of salt. Cook on medium heat for five minutes or until the vegetables are tender and crispy. Add the wine and scrap the pan to loosen any brown bits. Cook for one minute and stir in the flour, oregano, tomatoes, and thyme. Pour this over the mushrooms in the crockpot and cover. Cook on low for 3 hours or until the chicken is tender. Serve sprinkled with additional thyme over fettuccine.

Servings – 4

Ingredients:

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1 ½ pounds boneless pork loin roast, cut into 2 inch pieces

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¾ cup uncooked long grain white rice

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1 ½ cups water

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¼ teaspoon salt or to taste

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1 can (4 ounce) diced, chili peppers

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2 cloves garlic, crushed

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2 tablespoons chipotle sauce

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2 tablespoons cilantro, chopped

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2 tablespoons fresh lime juice

Directions:

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Place the pork roast+ in the cooker. Sprinkle salt over it. Place, chipotle sauce, 1 cup water, garlic and canned chili pepper over it. Cover and cook on Low for 7 hours. When done, remove from the pot and shred the pork with 2 forks, add it back to the pot. Mix well, cover and keep aside for a while.

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Meanwhile cook rice in 1 ½ cups water along with lime juice and cilantro over medium heat. Lower heat, cover and simmer until rice is cooked.

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Serve pork over cooked rice.

Nutritional value

This dish is high in protein. The rice in the dish is the perfect source of carbohydrates. These carbohydrates give you a lot of energy. The dish is rich in iron and potassium. It is also rich in the citric acid.

Servings – 4

Ingredients:

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4 ounces water chestnuts, drained, finely chopped

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½ pound bulk pork sausage, crumbled

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½ pound ground venison, crumbled

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¼ pound mushrooms, sliced

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½ cup soft bread crumbs

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1 small egg, lightly beaten

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2 tablespoons soy sauce

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1 clove garlic, minced

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1 teaspoon ground ginger

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2 teaspoons canola oil, divided

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7 ounces chicken broth

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¾ cup cold water, divided

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1 ½ tablespoons cornstarch

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Hot cooked noodles to serve

Directions:

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Mix together in a large bowl, venison, sausage, breadcrumbs, water chestnuts, egg, soy sauce, ginger and garlic. Mix well with your hands and make small balls of about 1 inch in size each.

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Place a large skillet over medium heat. Add half the oil. Place the meatballs and cook them in batches until brown and transfer them into the slow cooker. To the same skillet, add the remaining oil and mushrooms. Sauté until tender. Add broth and ½ cup cold water. Mix well and pour it cooker. Cover and cook on Low for 5 hours.

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Remove the meatballs with a slotted spoon. Transfer the remaining liquid to the skillet. Mix cornstarch with the remaining water and add to the skillet. Stir constantly until thickened. Serve along with hot noodles and mushrooms.

Nutritional value

This dish is high in protein, noodles gives you the carbs. The chicken broth and the pork sausages are the richest sources of protein in this dish. The seeds and the oil are what give you the omega 3 fats that your body needs most.