Slow Cooker Recipe's

AngelBabe wrote:

Ingredients: 1 – 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.) 5 oz. baby kale non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja) 6 oz. roasted red pepper (from a jar), diced fairly small 1/4 cup sliced green onion 4-5 oz. crumbled Feta 8 eggs, well beaten 1/2 tsp. spike seasoning (or other all-purpose seasoning blend) fresh-ground black pepper to taste low-fat sour cream for serving (optional, but good) Instructions:

Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you’re using the Ninja Cooker, turn to Slow Cook/Low setting.

Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with spoke seasoning and black pepper, then sprinkle on the Feta.

Cook on low for 2 – 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don’t use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired. This will keep well in the fridge for several days and can be reheated in the microwave.

Frittata with Kale, Roasted Red Pepper and Feta

this is low carb also sophia

Slow Cooker Chicken Bacon Chowder

404 ratings

Yield: 8 Servings

Serving Size: 1 Cup

Ingredients

4 cloves garlic, minced
1 shallot, finely chopped
1 small leek, cleaned, trimmed and sliced
2 ribs celery, diced
6 oz cremini mushrooms, sliced
1 medium sweet onion, thinly sliced
4 tbsp butter, divided
2 cups chicken stock, divided
1 lb chicken breasts
8 oz cream cheese
1 cup double cream
1 lb bacon, cooked crisp and crumbled
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme

Instructions

Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
Add double cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.

Notes

Per serving – Calories: 355 | Fat: 28g | Protein: 21g | Total Carbs: 6.4g | Fiber: .62g | Net Carbs 5.75g

Crockpot Carnitas with Roasted Red Pepper “Nachos
After your crockpot is finished making the carnitas, you’ll need to fill the peppers and bake them for 10 minutes in the oven. Don’t feel like turning the oven on? Leave the peppers raw; a little crunch never hurt anyone
INGREDIENTS

3.5 lb pork shoulder
sea salt and pepper (lots of salt and pepper, don’t be shy!)
olive oil
1.5 T fresh thyme leaves
4 bay leaves
1 cup chicken broth or stock

INSTRUCTIONS

Rub the pork shoulder with salt and pepper, coating generously. Heat olive oil in skillet on high and brown the meat on all sides to seal in the juices (about 3-4 min per side).
Add the broth, bay leaves, thyme and pork to the slow cooker. The broth is not meant to cover the meat because you want to maintain a crispy exterior just like real carnitas that you eat in Mexico.
Cook on low for 8-12 hours.
Shred and then eat it in fistfuls until it’s gone.
When reheating, make sure to fry the meat on the stovetop to crisp it up. This slow cooker carnitas recipe is a great pulled pork recipe in general, so just change up the seasoning to your liking and you’re set for endless alternatives.
Serve on cilantro-cauliflower rice with salsas, lettuce, etc.

To make nachos, keep reading.
The carnitas keep well and freeze well in a freezer bag. Just make sure you spoon in some of the juice before you put it into the freezer.
Paleo Roasted Pepper Nachos

INGREDIENTS

small sweet peppers, halved
filling of choice (carnitas, in this case)
toppings of choice (chopped avocado, cilantro, red onion, jalapeños and salsa verde, in this case)

INSTRUCTIONS

Fill the peppers with meat.
Broil on high for about 5-6 minutes until the edges are just slightly browning and the carnitas are crisp on top. You don’t want to cook them too long or they will be too soft and difficult to eat with your hands.
Top with your favorite toppings and eat.

• This reply was modified 7 years, 8 months ago by  AngelBabe.

Sausage, Beans and Greens
Cozy but not too heavy
This Crockpot Recipe for healthy and delicious Sausage, Beans, and Greens is a dish I’ve made over and over and this tasty recipe is low-glycemic, gluten-free and South Beach Diet friendly. It also freezes well, so don’t be afraid to double the recipe if you have a large slow cooker. Sometimes I forget about crockpot recipes when it’s summer, but actually slow cookers are a wonderful way to cook when you don’t want to heat up your house. This week I had lots of collard greens in my garden, so I used the slow cooker to make this Crockpot Recipe for Sausage, Beans, and Greens. My neighbor Michelle loves this recipe, and she tells me you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.

I used pinto beans, but you could make this with any type of dried beans and kale or swiss chard could replace the collards  Soak dried beans overnight, then drain, add fresh water, garlic powder, and onion powder, and simmer on low heat until beans are soft. (Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans.) You can use canned beans, but soaked and cooked dried beans are much better. While beans are cooking, brown the sausage well in a non-stick frying pan. (You will need to add a little oil for turkey Italian sausage.) Get the sausage as brown as you can, then let cool and cut into slices. Cut collard greens into thin ribbons (cut the ribbons in half crosswise if the collards are very big.) Wash collards after you cut them  Put collard greens in the bottom of the crockpot. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.) Serve hot, with Parmesan cheese if desired. Makes 4-6 servings Everything in this dish is a wonderfully healthful and low-glycemic food, making this perfect for any phase of the South Beach Diet. If you want a lower-carb dish, use less beans and more sausage and greens. Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Lemon and Olive Chicken
The recipe calls for 1/4 cup of all-purpose flour, just to thicken the sauce a little bit. If you’re gluten-free, you can either replace the flour with a couple tablespoons of cornstarch, or you can leave it out completely
Slow Cooker Lemon and Olive Chicken

Print
Prep time
15 mins
Cook time
6 hours
Total time
6 hours 15 mins

Author: Liza A
Serves: 6 to 8 servings
Ingredients

2 carrots, chopped
2 ribs celery, chopped
1 bulb fennel, cored and chopped
1 onion, chopped
16 large stuffed green olives
4 cloves garlic, crushed
2 bay leaves
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
12 boneless skinless chicken thighs
¾ cup sodium-reduced chicken broth
¼ cup all-purpose flour
2 tbsp lemon juice
½ cup chopped fresh parsley
Grated zest of 1 Lemon

Instructions
In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
Arrange chicken pieces on top of vegetables. Add broth and ¾ cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
Mix parsley with lemon zest; serve sprinkled over chicken mixture.