Cookbook: CROCKPOT - Healthy Recipes, Easy To Make, Lose Weight with Delicious Meals (Crockpot Recipes, Slow Cooker, Dinner Recipes, Breakfast, Soup, Slow Cooker Cookbook, Stew) (6 page)

Servings – 8

Ingredients:

•
2 (around 3 pounds each) boneless pork shoulder, trimmed of excess fat

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6 tablespoons light brown sugar

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4 teaspoons hot paprika

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6 tablespoons tomato paste

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1 teaspoon ground cumin

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2 teaspoons mustard powder

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1 cup apple cider vinegar + more if required

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4 teaspoons vegetable oil

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12 potato buns

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Salt to taste

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Pepper powder to taste

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Barbecue sauce to serve

•
Coleslaw to serve

Directions:

➢
Mix together in a small bowl, 2 tablespoons brown sugar, paprika, mustard powder, cumin, around 2 teaspoons of salt and pepper. Rub it all over the pork. Place a large skillet over medium heat. Add pork in batches and cook until brown on all the sides. Transfer the pork on to a plate and set it aside. Do not discard the liquid in the skillet, add about 1 ½ cups water to it and mix it with the liquid and pour into the slow cooker. Add rest of the ingredients and whisk well. Place the pork in the cooker, cover and cook on Low for around 8 hours.

➢
Remove the pork and place on your cutting board. Meanwhile, transfer the liquid that is remaining in the pot to a saucepan. Place the saucepan over medium heat and simmer until the liquid is reduced to half its original quantity. Add salt. When pork is cool enough to handle, roughly chop the pork and place it in a bowl. Add the reduced liquid to it along with a little salt and apple cider vinegar.

➢
Serve over buns with barbecue sauce along with coleslaw.

Nutritional value

This dish is high on proteins. The buns provide the perfect amount of carbohydrates leaving you with a lot of energy. The tomato sauce helps in enhancing the quality of your blood.

Servings: 9

Ingredients

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¼ cup of fresh cilantro leaves

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1 teaspoon of sugar

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2 minced cloves of garlic

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2 (1-pound) trimmed pork tenderloin

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1 tablespoon of tomato sauce

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9 lime wedges

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¾ cup of green onions, diagonally sliced

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1 tablespoon of hoisin sauce

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1 tablespoon of fresh ginger, peeled and grated

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1 cup of carrots, matchstick cut

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¼ cup of low-sodium soy sauce, divided

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1/3 cup of fresh cilantro, chopped

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3 tablespoons of seasoned rice vinegar

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1/3 unsalted dry-roasted peanuts, chopped

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1 teaspoon of dark sesame oil

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16 ounces of uncooked Chinese-style noodle, or 8 cups hot and cooked

Directions

➢
Put the tenderloins in a large crockpot (preferably 5-quart). Mix one tablespoon of soy sauce, 1 tablespoon of hoisin sauce, teaspoon of sugar, tablespoon of tomato sauce, tablespoon of peeled and grated fresh ginger, and the two cloves of minced garlic. Drizzle this over the tenderloin in the crockpot. Cover and cook for 3 ½ hours on low. Remove the pork from the crockpot, drain into a large bowl, but leave the liquid in the slow cooker and let the pork stand for 10 minutes.

➢
Strain the cooking liquid into a bowl and cover to keep warm. Use a fork to shred the pork. Pour the strained liquid back into the crockpot and stir in three tablespoons of soy sauce, remaining sesame oil, and vinegar. Cook covered on high for ten minutes. Turn off the crockpot and add the noodles, pork, matchstick cut carrots, sliced green onions, cilantro leaves, and toss to coat. Spoon the noodles mixture into bowls and sprinkle with chopped cilantro and peanuts. Serve with the lime wedges.

Servings: 8

Ingredients

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2 plums cut into six wedges each

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1 tablespoon of ground cinnamon

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Cooking spray

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½ cup of water

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2 (1-pound) trimmed pork tenderloin

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1 tablespoon of ground allspice

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1 (9.3-ounce) jar of plum sauce

Directions

➢
Mix the allspice and cinnamon. Rub this over the pork and place the pork in a 5-quart or larger crockpot sprayed with cooking spray. Pour the plum sauce over the pork and add the plum wedges and ½ cup of water. Cook covered on high for four hours or until the pork is tender. Serve with sauce.

Servings - 10

Ingredients:

•
4 pounds lamb shoulder

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6 large carrots, peeled, chopped into 1 cm pieces

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1 large onion, chopped

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6 cloves garlic, grated

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6 tablespoons tomato paste

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Vegetable or lamb stock as required

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3 bay leaves

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2 teaspoons Worcestershire sauce

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Salt to taste

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Pepper powder to taste

Directions:

➢
Place a nonstick skillet over medium heat. Add lamb and cook until brown on both the sides. Sprinkle salt and pepper. Place carrots in the slow cooker. Place the lamb on top of the carrots.

➢
Add onions to the same skillet and sauté until the onions are translucent. Transfer it to the slow cooker. Add stock enough to cover the lamb, tomato paste, Worcestershire sauce, garlic and bay leaves to the cooker. Cover and cook on Low for 8 hours or until the meat comes off the bone easily.

➢
Remove the bone from the lamb and serve with the cooked carrots along with its liquid and serve with mashed potatoes.

Nutritional value

It is high on proteins and mashed potatoes give you the carbs. The carbohydrates leave you with a lot of energy. The carrots contain Vitamin A that is very good for your eyes. The lamb or the vegetable stock provides you with all the required nutrients and minerals. This is what makes the dish a balanced dish.

Servings – 8

Ingredients:

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3 pounds lean boneless, leg of lamb, trimmed, cut into 1 ½ inch pieces

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3 tablespoons extra virgin olive oil

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½ teaspoons salt, divided

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Freshly ground black pepper powder to taste

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4 large onions, thinly sliced

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8 cloves garlic, minced

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1 teaspoon dried oregano

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2 cans (14 ounce each) diced tomatoes

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2 large Yukon gold potatoes, peeled, cut into ¼ inch thick slices

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1 pound green beans, trimmed

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2 small eggplants cut into ¼ inch thick slices

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2 medium zucchinis cut into ¼ inch thick slices

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5 bay leaves

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1/3 cup fresh parsley, chopped

Directions:

➢
Season the lamb with salt and pepper. Place a large skillet over medium high heat. Add about a tablespoon of oil. Add the lamb in batches and brown on both the sides. Add more oil if necessary. Place the lamb in the slow cooker.

➢
To the skillet, add 1 tablespoon oil. When oil is hot, add onions and sauté until onions are translucent. Add garlic and oregano, sauté for a couple of minutes until fragrant. Add tomatoes and stir well. Let it simmer for a while. As it simmers, mash it with a potato masher. Apply half this mixture over the lamb.

➢
Place the potatoes over the lamb. Next layer the potatoes with beans followed by eggplant and zucchini. Sprinkle salt and pepper over each layer. Spread the remaining tomato mixture over the zucchini layer. Place the bay leaves over it on top.

➢
Cover and cook on High for 4 hours or on Low for 8 hours. When cooked, discard the bay leaves. Garnish with parsley and serve.

Nutritional value

recipe is heart healthy, low in carbohydrates and is gluten free too. It is good for diabetics too with a lot of fiber. The fiber helps in easing the process of digestion. The tomatoes help in enhancing the quality of your blood.

Servings: 12

Ingredients

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1 (28-ounce) can of un-drained and diced tomatoes

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4 (1 ½ pounds) lamb shanks

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1 cup of onions, chopped

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2 teaspoons of tarragon, dried

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½ teaspoon of salt

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1 (19-ounce) can rinsed and drained white beans of choice, preferably cannellini beans

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¼ teaspoon of freshly ground black pepper

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1 ½ cup of carrots, peeled and diced

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2 thinly sliced cloves of garlic

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¾ cup of celery, chopped

Directions

➢
If the lamb shanks have extra fat, trim them. Place the beans, one and a half cup of peeled and diced carrots, one cup chopped onion, three quarter cup of chopped celery, and the two cloves of thinly sliced garlic into a seven quart crockpot and stir well. Place the lamb shanks on top of the bean mixture. Sprinkle with salt, pepper, and tarragon. Pour the tomatoes onto the lamb and cover. Cook for one hour on high and then reduce the heat to low and cook until the lamb is very tender, about nine hours.

➢
Remove the shanks from the crockpot and sieve the bean mixture or pour through a colander into a bowl. Reserve this liquid and let the liquid stand for five minutes and skim any fat on the surface. Re-place the bean mixture in the liquid and shred the lamb to remove bones. Serve the lamb with the bean mixture.

Servings: 4

Ingredients

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¾ cup of water

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2 tablespoons of fresh basil, sliced

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1/8 teaspoon of kosher salt, divided

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4 small red bell peppers

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½ cup of uncooked couscous

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¼ teaspoon of black pepper, freshly ground

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2 (4-ounce) links spicy turkey Italian sausage

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½ cup of garlic-and-herb goat cheese, crumbled and divided

Directions

➢
In a small saucepan, boil the water and gradually stir in the couscous. Remove this from the heat, cover, and let it stand for five minutes. Fluff with a fork after the five minutes. As the couscous stands, remove the sausage from the casing. Over medium high heat and in a medium nonstick skillet, cook the sausages for four minutes or until browned making sure to stir so it can crumble. Remove from heat and stir in the couscous, a quarter teaspoon of salt, and pepper. Stir in six tablespoons of cheese.

➢
Cut the tops off the bell peppers and reserve the tops but discard the membranes and seeds. Sprinkle a quarter teaspoon of salt on the peppers (inside and evenly). Divide the sausage mixture evenly among the peppers and replace the pepper tops. Place the stuffed peppers in a five-quart crockpot and cover. Cook for four hours on low or until the peppers are tender. Evenly top the peppers with the remaining tablespoons of cheese and sprinkle basil evenly if desired

Servings – 8

Ingredients:

•
2 pounds shrimp, shelled, cooked

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2 cans peeled tomatoes, chopped

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¼ cup parsley, minced

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2 cloves garlic, minced

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12 ounces canned tomato paste

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1 teaspoon seasoned salt

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Salt to taste

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Pepper powder to taste

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1 teaspoon dried basil

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2 teaspoons dried oregano

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2-3 tablespoons parmesan, grated

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Cooked pasta to serve

Directions:

➢
Add tomatoes, parsley, garlic, basil, salt, pepper, seasoned salt, oregano, and tomato paste to the slow cooker. Cover and cook on Low for 6 hours. Add shrimp. Cover and cook on High for 15 minutes.

➢
Serve sprinkled with parmesan cheese over pasta.

Nutritional value

This is heart healthy. The shrimp is a rich source of protein. The tomatoes in the dish are rich in proteins. They also help in increasing the quality of your blood.

Servings – 4 to 6

Ingredients:

•
½ pound haddock fillets cut into 1 inch pieces

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½ pound uncooked shrimp, peeled, deveined

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½ a 6 ounce can chopped clam

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½ a 6 ounce can lump crab meat