Authors: Sara Hughes,Heather Klein,Eunice Hines,Una Soto
Tags: #Cookbooks; Food & Wine, #Baking, #Cookies, #Kitchen Appliances, #Slow Cookers, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Diets
Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) (11 page)
Yield: 6-8 Servings
Ingredients:
1 ½ - 2 lbs boneless pork shoulder roast
1 tablespoon of honey
6-8 cups cooked Jasmine rice
Marinade:
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon granulated garlic
¼ hot pepper flakes
Salt and Pepper to taste
Directions:
Combine olive oil, balsamic vinegar, rosemary, thyme, garlic, hot pepper flakes and salt and pepper in a bowl. Add mixture to a large zip top bag, add pork roast and make sure roast is coated evenly. Refrigerate for 2-4 hours.
Remove roast from marinade and add to slow cooker. Add the honey to the top part of the roast. Cover and cook on low for 8 hours.
When done, shred pork into large chunks, allowing the sauce to integrate into the smaller pieces. Serve with cooked Jasmine rice or stuff into lettuce wraps.
Yield: 4-5 Serves
Ingredients:
28 oz. lean pork cubed
3 tablespoons of flour
3 tablespoons of brown sugar
1 teaspoon of ground ginger
2 teaspoons of paprika
½ teaspoon of chicken stock powder
2 tablespoons of soy sauce
¼ cup of wine vinegar
1 can pineapple pieces drained, with juice reserved
1 red pepper finely sliced
Directions:
Place the flour in a plastic bag, add the pork pieces and toss to cover them in the flour.
Dust off the excess flour and add the pork to the slow cooker.
In a bowl combine the ginger, sugar, paprika, stock powder and mix. Add in the vinegar, pineapple juice and soy sauce and mix together well.
Pour the sauce mixture over the pork and add the pineapple pieces, stirring gently.
Set the temperature to low and cook for 7-8 hours or until the pork is cooked.
During the last 20 minutes of cooking time, turn the temperature to high and add in the sliced pepper.
Finish cooking for the last 20 minutes.
Yield: 6-8 Servings
Ingredients:
1 pork shoulder or leg
2 tablespoons of Dijon mustard
2 teaspoons of ground ginger
½ teaspoon of ground cinnamon
½ cup of apple juice
Directions:
Remove the skin and the fat from the pork.
Mix together the ginger, cinnamon and mustard, and brush over the pork with a pastry brush.
Put the pork in the slow cooker and pour over the apple juice.
Set the temperature to low and cook for 7-8 hours or until cooked.
Chapter 4 – Beef, Venison and Lamb
Yield: 6-8 Servings
Ingredients:
2 tablespoons of vegetable oil
3 lbs Boneless Chuck Roast, trimmed
12 thin slices of fresh garlic
2 cups beef broth
1 large onion, coarsely chopped
½ lb red potatoes cut into wedges
1 lb baby carrots
4 stalks celery, chopped into 1 inch pieces
Seasoning Paste:
¼ cup Dijon mustard
3 tablespoons fresh rosemary
1 teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon pepper
Directions:
Mix seasoning paste together and set aside. In chuck roast, take a knife and make 12 slits into the meat, about 1 ½ inches deep. Put one slice of fresh garlic into each slit. Rub seasoning paste all over the top part of the roast.
In a large skillet, heat vegetable oil over medium high. When oil is hot, sear each side of the roast for 3-4 minutes per side.
Transfer roast into slow cooker and top with onion, potatoes, carrots and celery. Pour beef broth over vegetables and meat.
Cover and cook on low for 9 hours.
When done, remove roast and place in large serving bowl. Slice roast and add vegetables and juices around the roast.
Yield: 8 Servings
Ingredients:
2 tablespoons vegetable oil
2 lb round roast, trimmed
¼ cup tomato paste
2 cups beef broth, divided
2 large yellow onions, roughly chopped
2 lbs peeled and diced sweet potatoes
1 lb baby carrots
3 parsnips, sliced into ¼ inch disks
3 stalks celery, sliced into ¼ inch thick pieces
1 tablespoon all-purpose flour
Marinade:
1/3 cup low sodium soy sauce
3 cloves garlic, smashed
½ teaspoon granulated garlic
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon red hot pepper flakes
Directions:
Mix marinade together and pour into a large zip top bag. Add roast to bag and marinate for at least 8 hours.
Remove roast from marinade and discard marinade. In a large skillet, heat vegetable oil over medium high. When oil is hot, sear each side of the roast for 3-4 minutes per side.
Transfer roast into slow cooker and top with onion, sweet potatoes, carrots, parsnips and celery. Pour 1 ½ cups of beef broth over vegetables and roast.
Cover and cook on low for 9 ½ hours. Whisk together remaining ½ cup of beef broth and flour. Pour mixture into slow cooker and mix into juices. Cover and cook on low for an additional 30 minutes.
Yield: 6-7 Servings
Ingredients:
2 ½ pounds of stewing beef cut into cubes
1 onion studded with 10 whole cloves
4 tablespoons of flour
1 teaspoon of ground cumin
3 crushed cloves of garlic
1 tablespoon of brown sugar
¼ cup of tomato paste
¼ cup of red wine vinegar
½ cup of beef stock
1 cup of red wine
½ cup of currants
2 cinnamon sticks
3 bay leaves
5 oz. of feta cut into small cubes
Directions:
Place the flour in the slow cooker and toss in the beef to coat it.
Add in the garlic, brown sugar, cumin, tomato paste, vinegar, stock and red wine and stir well.
Add the onion, the bay leaves and the cinnamon sticks, pushing them beneath the liquid.
Set the temperature to low and cook for 7-8 hours.
When there is 30 minutes of cooking time left, stir in the currants then continue to cook for the remaining time.
When cooked remove the bay leaves, the onion and the cinnamon sticks.
Very carefully stir in the feta.
Yield: 6 Servings
Ingredients:
1 lb lean ground beef
1 lb ground bison
1 large yellow onion, pureed in food processor
2 cups broccoli crowns, pureed in food processor
3 carrots, pureed in food processor
1 zucchini, pureed in food processor
2 teaspoons granulated garlic
1 teaspoon dried parsley
2 eggs, beaten
Salt and Pepper to taste
½ cup tomato sauce
Directions:
Line slow cooker with aluminum foil, so when done, meatloaf can be easily removed. Place a wire rack on the bottom of the slow cooker on top of the foil. If you don’t have a wire rack, simply bunch up some foil and create 4 medium size balls for the meatloaf to sit on while cooking. Set aside.
In a large mixing bowl, combine all ingredients except the tomato sauce. Form meat into a loaf size shape.
Using the end of a wooden spoon, press holes into the top of the meat loaf. Pour tomato sauce over the top. Cover and cook on low for 6 hours, or high for 4 hours. Serve with sweet potatoes.
Yield: 4 Servings
Ingredients:
1 ½ lbs boneless lean lamb, cut into cubes about 1 inch in size
1 teaspoon of salt,
1 teaspoon freshly cracked black pepper, divided
½ teaspoon granulated garlic
2 tablespoons of plain flour
2 teaspoons of vegetable oil
1 medium yellow onion, sliced into medium half-moon sizes
4 stalks celery, chopped into 2 inch pieces
2 parsnips, chopped into 2 inch pieces
2 medium size white potatoes, cubed
1 large sweet potato, peeled and cubed
1 cup of baby carrots
1 tablespoon finely chopped fresh rosemary
1 ½ teaspoons fresh thyme
2 cups vegetable broth
Directions:
In a large mixing bowl, toss the lamb with ½ teaspoon of the salt, ½ teaspoon of the pepper, garlic and all-purpose flour. Make sure each piece of meat is lightly coated.
Heat oil in a large skillet over medium high heat. Working in batches to avoid overcrowding the skillet, brown a few pieces of lamb at a time on all sides. Transfer to slow cooker.
Add slices of onion to pan and cook for about 4-5 minutes or until lightly browned. Transfer onions to slow cooker and lay on top of the lamb.
Add celery, parsnips, both potatoes and baby carrots to the slow cooker. Sprinkle fresh thyme and rosemary on top. Sprinkle remaining salt and pepper on top. Add vegetable broth.
Cover and cook on low for 9-10 hours.
Yield: 6 Servings
Ingredients:
1 ½ lbs boneless lean lamb stew meat
1 tablespoon honey
2 large sweet potatoes, peeled and cubed
2 cups baby carrots
3 parsnips cut into 1 inch circles
1 medium red onion, finely diced
3 tablespoons quick cooking tapioca
½ cup grape or cherry tomatoes, halved
¼ cup raisins
Orange zest from one large orange
Lemon zest from a half of lemon
Lemon juice from half a lemon
2 cups vegetable broth
¼ cup silvered almonds (optional)
Cooked brown rice