The 50 Best Healthy Slow Cooker Recipes

The 50 Best Healthy Slow Cooker Recipes

Language: English

Pages: 83

ISBN: B005V22AL4

Format: PDF / Kindle (mobi) / ePub

They’re healthy. They’re flavorful. And they’re right at your fingertips. The 50 Best Healthy Slow Cooker Recipes is an appetizing selection of dishes that are delicious and nutritious. From French Onion Soup to Chocolate Bread Pudding, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

Food Microbiology: Fundamentals and Frontiers (Doyle, Food Microbiology)

Duff Bakes: Think and Bake Like a Pro at Home

Ultimate Potato Book: Hundreds of Ways to Turn America's Favorite Side Dish into a Meal

Indian Heritage Cooking

The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs

Vegan Soups and Hearty Stews for All Seasons




















the mixture is thickened. Pour into airtight containers and refrigerate up to 6 weeks. Per Serving Calories: 50 Fat: 0 g Protein: 0 g Sodium: 0 mg Fiber: 1 g Carbohydrates: 13 g Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. Serves 8 Ingredients 1 ounce dried porcini mushrooms 1 cup boiling water 11⁄2 teaspoons butter 5 ounces fresh shiitake mushrooms, sliced 4 ounces fresh button mushrooms, sliced 1 large onion,

sliced 4 russet potatoes, peeled and cubed 2 carrots, diced 5 cups water 1⁄4 teaspoon salt 1⁄2 teaspoon white pepper Place all ingredients into a 4-quart slow cooker. Cook on low for 7 hours. Purée using an immersion blender or purée in batches in a blender. Serve piping hot. Per Serving Calories: 160 Fat: 0 g Protein: 4 g Sodium: 130 mg Fiber: 4 g Carbohydrates: 36 g French Onion Soup Traditionally the soup is topped with loads of cheese and bread, but in

1⁄4 teaspoon kosher salt 1 tablespoon basil, minced 1 tablespoon Italian parsley, minced 1 tablespoon oregano, minced Place all ingredients into a 4-quart slow cooker. Stir. Cook on low for 4 hours. Stir before serving. Per Serving Calories: 70 Fat: 0 g Protein: 3 g Sodium: 220 mg Fiber: 4 g Carbohydrates: 15 g Autumn Vegetable Stew The cornmeal dumplings perfectly complement the fall vegetables in this hearty stew, making it a complete meal in one pot.

the onions are soft and translucent. Add to a 4-quart slow cooker. Add the stock, thyme, and parsley. Stir. Cook for 6 hours or until the vegetables are fork tender. Stir. In a medium bowl, stir the water, oil, cornmeal, baking powder, and salt. Drop in 1⁄4-cup mounds in a single layer on top of the stew. Cover and cook on high for 20 minutes without lifting the lid. The dumplings will look fluffy and light when fully cooked. Per Serving Calories: 270 Fat: 7 g Protein: 6 g

1 teaspoon turmeric 1 teaspoon coriander 1 teaspoon asafetida powder 1 teaspoon cayenne 1⁄4 teaspoon cinnamon Place the chickpeas into a 4-quart slow cooker. Fill the rest of the insert with water. Allow the chickpeas to soak overnight. Drain and return to the slow cooker. Heat the oil in a nonstick pan. Sauté the onions, garlic, and ginger until the onions are soft and translucent. Add to the slow cooker. Add the remaining ingredients. Stir. Cook on low for 8–10 hours. Stir before

Download sample