Authors: Grace Cooper,Eva Mehler,Sarah Benson,Vicki Day,Andrea Libman,Aimee Long,Emma Melton,Paula Hess,Monique Lopez,Ingrid Watson
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Cast Iron, #Pressure Cookers, #Slow Cookers, #Special Diet, #Paleo, #Weight Loss, #Special Appliances, #Health; Fitness & Dieting, #Diets & Weight Loss, #Diets, #Low Fat
In this chapter, you are provided:
Ingredients:
2 1/5 lbs. boneless skinless chicken thighs or breasts,
2 thin-sliced halved onions,
1 tsp of cinnamon,
1 ½ tbsp. of olive oil,
¼ tsp of ground allspice,
½ oz. ground sumac,
salt and pepper to taste,
¼ tsp of ground cloves,
pinch of saffron
Directions:
Combine olive oil, sumac, allspice, onions, saffron, cloves and cinnamon is a large mixing bowl you can put in the microwave. Cook for 2 ½ minutes on high, stir and cook for another 2 ½ minutes. Sauté the onions, if you like, add the spices and stir together. Put chicken (thawed or frozen, add an hour to cooking time for frozen) in the slow cooker. Add the salt and pepper to your preference and the onion mixture. Stir until the chicken is covered and resting in the onions and spices.
Cook for 6 hours on a low heat. Check the temperature of the chicken to make sure it is done. If it isn’t, continue cooking until it is cooked all the way through. You can use mint or pine nuts sautéed in olive oil as garnish.
Ingredients:
4 boneless chicken breasts,
½ diced onion,
2 thin-sliced pepperoncini peppers,
1 tbsp. of olive oil,
½ thin-stripped red peppers,
2 tsp minced garlic,
6 oz. fresh spinach,
salt and pepper to taste,
2 tsp minced garlic,
1 cup of chicken stock,
1/3 cup feta cheese,
squeeze of lemon
You may also add a ½ cup of white wine if you prefer.
Directions:
Slice a deep, long slit through the middle of each chicken breasts, one side only. Spread salt and pepper over both sides of the chicken. Pour olive oil into a skillet and heat over medium. Add the onion and peppers and cook until soft. Add spinach and garlic. Cook until spinach is soft. Add oregano and add salt and pepper. Stir together until well mixed and remove from the heat.
Stuff the pocket of your chicken with feta cheese, filling it as much as possible. Spoon in equal amounts of the spinach mixture onto each chicken. Put the chicken in the slow cooker and cover. Cook on low for 6 hours and then on high for 4 hours. Delicious garnishes for this recipe are oregano, parsley, mint or lemon.
Ingredients:
5 raw chicken breasts,
1 tbsp. rosemary,
10 slices of raw bacon,
1 tbsp. oregano,
2 tbsp. thyme,
2 tbsp. olive oil,
1 tbsp. salt.
Directions:
Cover the chicken with olive oil. Mix oregano, thyme and salt in a small bowl. Sprinkle the mixture on the chicken. Wrap the bacon around the chicken and add to the slow cooker. Cook for 8 hours on a low heat.
Ingredients:
½ cup of chicken stock,
3 lbs. of boneless skinless chicken breasts,
1 large minced onion,
½ cup of red wine,
2 lb. of small white mushrooms cut in half,
1 can of drained diced tomatoes,
3 cloves of minced garlic,
1 ½ tsp dried oregano,
2 tbsp. butter,
¼ tsp red pepper flakes,
¼ cup of tomato paste,
salt and pepper to taste
Directions:
In a small pan, tomato paste, butter, garlic, red pepper, onions and oregano until the onions are soft. Place this mixture in the crockpot. Add the chicken stock, tomatoes, wine and mushrooms and stir together well. Cover with lid and cook for 4 to 6 hours on low. You can make your sauce thicker by refrigerating the entire meal after pre-cooking it and let it sit overnight. Reheat the next day and simmer out excess liquid.
Ingredients:
3 lbs. chicken wings,
½ cup melted butter,
¼ cup of apple cider vinegar,
½ cup of Franks Red Hot Sauce,
¼ tsp black pepper,
½ tsp paprika
Directions:
Preheat your oven to broil. Wait ten minutes and place the wings on a wire rack and broil each side 5 minutes until crispy. Meantime, make sure the butter is melted through. In a small bowl, add the butter, apple cider vinegar, black pepper, hot sauce and paprika. Place this bowl to the side for now.
Grease the sides and bottom of the crockpot with butter. When wings are crispy all over, place them in the crockpot. Pour the sauce evenly over the wings and flip them several times to coat completely. Cook the wings on high for 2 hours. You may stir it once or twice throughout cooking to ensure complete coverage, using a different spoon each time. Reduce heat to warm and serve directly from the crockpot.
Ingredients:
8 chicken thighs,
1 small diced onion,
1 cup of honey,
fresh ground pepper to taste,
salt to taste,
3 minced garlic cloves,
½ cup gluten free soy sauce,
¼ cup of tomato paste,
2 tsp arrowroot powder,
½ tsp red chili paste,
sesame seeds
Directions:
Put your chicken thighs directly in the slow cooker, spread salt and pepper over the top of the thighs to taste. Use a small mixing bowl to stir together the rest of the ingredients, excluding the arrowroot and sesame seeds. After you’ve mixed it well, dump it over the chicken as evenly as possible. Cook the meal for 7 to 8 hours on low. Make sure the chicken is cooked all the way through using a meat thermometer. If it is not at the right temperature, continue cooking until it is.
Serve over steamed cauliflower and/or broccoli.
Ingredients:
2 to 3 cups of cooked chicken,
1 finely chopped large onion,
10 cups of homemade chicken stock (store bought if necessary),
1 tsp poultry seasoning,
fresh ground black pepper,
4 cups of finely chopped kale,
1 cup of chopped celery,
2 to 3 tsps. of chicken base,
1 tsp dried thyme,
2 to 3 tbsp. balsamic vinegar,
2 to 3 tsps. chicken base
Directions:
Cut up your celery until you have one cup’s worth. Place in a medium mixing bowl. Peel and chop the onion and add it to the celery. Mix well and put both in the crockpot. In another bowl, add dried thyme, chicken stock, poultry seasoning and fresh black pepper. Add to the crockpot and mix well. Turn on the cooker and let it heat while you chop up your sweet potatoes. Peel the potatoes and cut them into ¾ inch cubes. Add them to the cooker and the chicken base. Cook this mixture for 4 hours on high and follow it up with 8 hours on low.
Chop your chicken into 2 or 3 cups worth of pieces that are about bite-sized. Your kale leaves should be de-ribbed and chopped into fine bits. Cut up enough for 4 cups packed. Add chicken and kale to slow cooker. Cook for 2 hours on high.
Check throughout to make sure the kale is cooked the way you like it.
Serve from crock pot.
Ingredients:
2 tsp cumin,
1 tsp ground coriander,
4 husked and diced tomatillos,
½ lb. diced Hatch chilies,
3 finely chopped garlic cloves,
1 medium diced onion,
1 tsp black pepper,
1 ½ tsp sea salt,
3 lb. boneless, skinless chicken thighs,
fresh lime to garnish
Directions:
Put the chicken thighs in a slow cooker. Spread the black pepper, salt, cumin and coriander over the thighs evenly, rolling each piece in the mixture. Mix together the onion, garlic, tomatillos and green chilies. Cover with lid and cook for 5 hours on low. Take off the lid and shred the thighs with forks.
Ingredients:
½ cup of raw cashews,
½ tsp minced fresh ginger,
½ to 1 tbsp. palm sugar,
2 tbsp. rice wine vinegar,
1 tbsp. coconut oil,
½ tsp black pepper,
¼ cup of arrowroot starch,
1 lbs. of chicken breasts or thighs, bite-sized,
3 tbsp. coconut aminos,
2 tbsp. tomato paste,
2 minced garlic cloves,
¼ to ½ red pepper flakes
Directions:
Mix together black pepper and starch in a Ziploc bag and add chicken pieces.
Seal together, toss to coat chicken as completely as possible. Use a large skillet to melt the coconut oil. You may also use a wok if you choose. Add the chicken to the skillet or wok and cook until it is brown all over. This should take 5 minutes. Add to crock pot.
Use a small mixing bowl to stir together pepper flakes and coconut aminos. Pour the seasonings over the chicken in the crock pot. Cover with lid and cook for 3 to 4 hours on low. Stir in the sauce and cashews.
Ingredients:
1 to 2 lbs. of boneless/skinless chicken breasts,
2 smashed, minced garlic cloves
1 ½ cups of tomato sauce,
3 cups of sliced bella mushrooms,
½ cup tomato balsamic dressing,
1 sliced medium white onion,
1 tbsp. butter,
salt and pepper to taste
Directions:
Marinate your chicken in a Ziploc bag with ½ cup of balsamic dressing for one hour. Set the crock pot to low. Add butter and garlic to the slow cooker. Season the chicken with salt and pepper and cook on the stove until brown. Add them to the cooker. Use all dressing left over and from the bag. Add tomato sauce. Stir it all together. Add mushrooms and onions to the chicken and tomatoes. Cover with lid. Cook for 2 hours on high.
In this chapter, you will learn:
Ingredients:
Roast, bay leaves,
1 tbsp. olive oil,
1 tbsp. garlic,
cauliflower,
1 tsp thyme,
1 cup red wine,
salt and pepper to taste,
3 medium sized red potatoes (more if you like potatoes),
3 small chopped carrots,
1 small chopped onion
Directions:
Set your crock pot to low and let it heat up. Sprinkle a healthy dose of salt and pepper and any other seasonings you like to add to your roast. In a small sauté pan, add oil and swirl it around to coat evenly. Add the roast and sear it until it has a brown crust. Flip it over as many times as it takes to ensure it is completely seared on all sides. Put it in the crock pot.
Pour the wine into the pan you just used. It should come to a boil quickly. Swirl the wine around and then pour into the crock pot on top of the roast. Add in the thyme, bay leaves and garlic. Use a spoon to press them down into the liquid so they are covered. Add all other vegetables, keeping them to the side of the crock pot instead of directly on it. Cover with lid and cook for 8 hours. Once it is finished, add the cauliflower. Make sure all florets are pressed down under the liquid. Add a bit more salt and pepper, cover with lid once again and cook for about 20 more minutes.
Ingredients:
1 ½ lbs. of flank steak,
1 diced red bell pepper,
1 diced yellow onion,
1 tsp cumin,
1 tsp smoked paprika,
4 minced garlic cloves,
1 tsp chili powder,
1 tsp sea salt,
2 tbsp. lime juice,
1 tbsp. orange juice,
½ cup of beef broth
Fries:
3 sliced up white sweet potatoes,
1 to 2 tbsp. adobo seasoning,
3 tbsp. melted ghee,
pinch of salt
Tomato Salsa:
handful of minced cilantro,
1 tbsp. lime juice,
pinch of garlic powder,
1 cup cherry tomatoes,
¼ minced red onion,
pinch of salt,
1 cup of cherry tomatoes quartered
Guacamole:
¼ minced white onion,
½ minced jalapeno,
2 pinches of sea salt,
pinch of garlic powder,
pinch of cayenne powder,
2 mashed avocados,
2 minced garlic cloves,
2 tbsp. of lime juice
Directions:
Put all of the ingredients in the crock pot and cover. Cook for 8 hours on low. Once cooked, shred the steak. Set the crockpot to warm.
Set your oven to 375F. Use foil to line a baking sheet and put a cooling rack on top. Slice sweet potatoes after washing thoroughly. Slice them into fry pieces. Toss them with the ghee and spread salt on top. Place them on the cooling wrap so that they overlap. Put them in the oven and cook for 30 minutes. Turn them over, add adobo seasoning. Cook for another 15 minutes. During this time, make the salsa. Place the salsa in the refrigerator till they are cooled off. Make the guacamole by mixing the ingredients and placing in the fridge.
When the sweet potatoes are done, put them on a baking sheet, spread cheese on top, cook for 10 minutes till the cheese is melted. Cover them with salsa, cilantro, guacamole, steak and jalapenos.