Exercise your mind and body

Posts tagged ‘Slow Cooker’

Slow Cooker Chicken Pad Thai


wpid-wp-1417774094696.jpeg

Ingredients:

5 Chicken breasts, boneless, skinless, sliced, bite sized pieces (you can use boneless skinless thighs)
2 medium zucchini, (spiraled, using spiral veggie slicer)
1 large carrot (spiraled, using spiral veggie slicer)
1 handful of bean sprouts (optional)
1 small bunch of green onions
1 cup of coconut milk
1 cup of chicken stock
2 tablespoons of all natural unsweetened peanut butter
1 tablespoon of soy sauce
1/2 tsp freshly minced ginger, (if you like ginger add more, I like just a hint of ginger)
1 tsp of garlic powder
dash of cayenne pepper
dash of red pepper flakes
Salt & Pepper for seasoning the chicken
Chopped cashews for garnish (optional)
Chopped cilantro for garnish (optional)

Preparations:

Turn slow cooker on low and add the coconut milk, chicken stock, peanut butter, soy sauce, ginger, garlic powder, 2 green onions chopped including the whites, cayenne, and red pepper.

Whisk until the peanut butter is completely melted.

Season the chicken with salt and pepper.  I like to saute any meat before it goes into the slow cooker but you can skip this step if you don’t have time.  If you have time, brown your chicken in a skillet to get the flavors going.

By now the sauce is warm, place your chicken breasts into the slow cooker.

Cook for 4 hours on low.

While that’s cooking you can make your zucchini noodles and shred the carrot , wash the bean sprouts.  Place each veggie into 3 separate bowls so you can pick your veggies later, or toss them all together if desired.

To serve, choose your veggies and place the zucchini noodles, shredded carrots and bean sprouts in a soup bowl, add the chicken and sauce over the noodles, and garnish with green onions, chopped cilantro and chopped cashews.

wpid-2014-12-02-18-23-42_deco.jpg
Here’s my new favorite kitchen gadget, it’s a spiral vegetable slicer.

wpid-wp-1416617205598.jpeg

buon appetito 1

My Low Carb 7 Day Meal Plan~Dec 1, 2014


Slow cooker

It’s going to be a slow cooker week,Why?  Why not…hahaha 🙂

Life’s to short to be slaving in the kitchen 🙂
chef-garfield (1)

These meals are in no particular order, some are new recipes and I’ll post them later this week.

Monday Dec 1 ~ Sunday Dec 7, 2014

Meal 1
Slow cooker Beef Stroganoff

(roast beef, mushroom, onions, sour cream, white wine)
Zoodles (for me)
Noodles (for family)
Salad

Meal 2
Slow Cooker Chicken Pad Thai (5 chicken breasts)

Zoodles (for me)
Rice vermicelli noodles (for family)
Egg rolls, Plum sauce, Sweet chilli sauce (for family)
Green salad with vinaigrette

Meal 3
Slow Cooker Marinara sauce with beef braciole or sausages or meatballs

Pasta & marinara sauce (for kids)
Zoodles for me (zucchini julienne)
Green salad with vinaigrette

Meal 4
Slow Cooker Beef Chilli

Green salad with vinaigrette
Buns (for family)
Toppings:
Chopped green onions, Shredded cheddar cheese & Sour Cream

Meal 5
Slow Cooker Cabbage rolls

Green salad with vinaigrette
Buns (for family)

Meal 6
Slow Cooker Baby Back Ribs

Coleslaw
French fries (for family
Parsnip fries (for me)

Meal 7
Slow Cooker Orange Chicken

Green beans
Rice (for family)
Green salad with vinaigrette

Snacks:
Greek yogurt with berries
Pepperoni chips with hummus dip
Celery stuffed with cream cheese or all natural peanut butter
Zucchini chips & Babaganoush dip
Sugar Free Jello
Atkins Protein Bar

buon appetito 1

Slow Cooker Baby Back Ribs


wpid-wp-1415537096941.jpeg

Lately I’ve been searching ways to use my slow cooker more often since I rarely use it but when I do, it’s just a great thing. Which brings me to todays post, I made this recipe for the first time this week and my family just loved it, they’re still talking about them.  It’s a keeper and I just couldn’t wait to share with you all, hope you like it as much as we did.

Slow Cooker Baby Back Ribs

Ingredients
2 racks pork spare ribs
1 cup of your favorite bbq sauce (I used roasted garlic bbq by Sensations @ Sobey’s)
1 cup unsweetened apple sauce
½ cup water
salt and pepper to taste
Preparation
Cut the ribs into two rib portions. Season with salt and pepper.
Arrange half of the ribs in the slow cooker.
Cover with the BBQ sauce, apple sauce and water.
Secure the lid tightly on the slow cooker, turn on high heat and let cook for 4 hours, (or on low for 8 hours).
When the ribs are done, carefully remove them from and place on a parchment lined cookie sheet.  They will be very tender and can fall apart easily.

Discard all juice in slow cooker and wash immediately before it gets caked on and you’ll need a jack hammer to clean it. 🙂

Brush bbq sauce on ribs, about 2 tbs of bbq sauce (from the bottle & not the juice from the slow cooker).

Bake at 350 for 20 mins, turning halfway through and brushing on bbq sauce on the othe side of the ribs.

Serve with green beans, mashed potatoes, salad and enjoy.

wpid-wp-1415536715472.jpegCover with the BBQ sauce, apple sauce and water.

wpid-wp-1415536905814.jpegLet cook for 4 hours, (or on low for 8 hours).

wpid-wp-1415536981469.jpegPlace on a parchment lined cookie sheet.

wpid-wp-1415537024761.jpeg

Brush bbq sauce on ribs, bake at 350 for 20 mins.

wpid-wp-1415537096941.jpeg

 Serve with green beans, mashed potatoes, salad and enjoy.

 

Slow Cooker Apple Cinnamon Steel Cut Oatmeal


wpid-img_20141030_075410.jpg
Slow Cooker Apple Cinnamon Steel Cut Oatmeal

Ingredients

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups milk (or substitute non-diary alternative like almond milk)

1-1/2 cups water
1 cup uncooked steel cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

 wpid-wp-1414840744017.jpeg

Preparations

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray.
Add all ingredients (except optional toppings) to slow cooker.
Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).
Spoon oatmeal into bowls; add optional toppings, if desired.
Store leftovers in refrigerator.
Freezes well.

To reheat single servings:
Put 1-cup cooked oatmeal in microwave proof bowl.
Add 1/3 cup milk or almond milk.
Microwave on high for 1 minute; stir.
Continue cooking for another minute, or until hot.

7  (3/4-cup) servings

Nutritional Info
(per 3/4 cup serving)
149 calories
3.6g fat
27.3g carbs
3.9g fiber
4.9g protein

Slow Cooker Minestrone Soup


wpid-img_20141029_115223.jpgSlow Cooker Minestrone Soup

Ingredients
4 cups low-sodium vegetable stock or chicken stock
1 1/2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
1 Tbsp chopped fresh parsley (or 1 tsp dried)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried crushed rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
4 cloves garlic, minced
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 cup  French green beans, chopped
2 cups slightly packed chopped fresh spinach
Finely shredded Romano cheese or Parmesan cheese, for serving

Preparations

Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary,  French green beans and bay leaves to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.

Add in zucchini, garlic, white beans and cook on high heat.
Stir in spinach and cook several minutes until heated through.

Serve warm topped with Romano cheese or Parmesan cheese.

You can also boil some pasta for those who want some.

wpid-img_20141029_174849.jpg

Slow Cooker Beef Braciole and Marinara Sauce


 Slow Cooker Beef Braciole and Marinara Sauce

wpid-wp-1413980847823.jpegEye of round beef steak cutlets

wpid-wp-1413980879279.jpeg
Pound the beef slices until they’re about ¼ inch thick.

wpid-wp-1413980935836.jpeg
Sprinkle with salt and pepper, then spread 2 tablespoons
of the filling in the centre.

wpid-wp-1413984171614.jpeg
Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.

wpid-wp-1413984248749.jpeg
Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.

wpid-wp-1413984214601.jpeg
I made these the night before so I had them ready for the morning.
Cover with plastic wrap & refrigerate.

wpid-wp-1413984284109.jpeg
In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. 

wpid-wp-1413984307528.jpeg
Generously brown the beef on all sides.

wpid-wp-1413984333037.jpeg
Transfer the rolls into a slow cooker and the marinara sauce.
Cover and cook on low for 5 ½ – 6 hours.

wpid-wp-1414069400571.jpeg
I had this with spaghetti squash for myself and pasta for my family and a big green salad.

 

INGREDIENTS:

  • 2 teaspoons olive oil
  • 2 green onions, diced
  • 3 garlic cloves, minced
  • ¼ cup parsley, chopped
  • ¼ cup ground flax or seasoned breadcrumbs
  • ¼ cup Parmesan cheese, freshly grated
  • 8 cutlets lean,  eye of round beef steak
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 jars of your favorite marinara sauce
  • You will also need either kitchen twine or toothpicks to seal the steak once the filling is rolled inside

DIRECTIONS:

For the Filling:
Combine all ingredients in a small bowl.

Pound the beef slices until they’re about ¼ inch thick.
Sprinkle with salt and pepper, then spread 2 tablespoons of the filling in 
the centre.
Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.
Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.
(Remember to remove them before serving!)

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls into a slow cooker.

Add ¼ cup of water to your skillet to deglaze the pan. Scrape up all the browned bits in the skillet (the water will turn brown) and pour it into the slow cooker over the steak. Add the marinara sauce and stir together.
Spoon the sauce over the top of the steak and place the lid on the slow cooker.
Cook on low for 5 ½ – 6 hours.

Add salt and pepper to taste.

To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by
the beef rolls and a leafy green salad.

I made spaghetti squash for myself and pasta for my family.

Tag Cloud