25 Slow-Cooker-Friendly Recipes with Meat - part 1 E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2021

Beschreibung

25 Slow-Cooker-Friendly Recipes with Meat - part 1

Slow Cooker + Meat = Tasty Pleasure...

• How about an American Pork Stew?
• Or do you like a self-made Tortellini Turkey Soup for cold winter days?
• What about Mustard Chicken Sandwiches as a snack...
• ...or delicious Chicken Salad for lunch?

 
Enjoy the world of slow-cooker recipes with meat!
Measurements in grams

Leseprobe

Mattis Lundqvist

25 Slow-Cooker-Friendly Recipes with Meat - part 1

From delicious Wraps and Soups to tasty Salads and Stews - measurements in grams

BookRix GmbH & Co. KG81371 Munich

Italian Slow-Cooker Chicken

Ingredients:

4 Chicken Breasts – Boneless, Skinless

500 g of Diced Tomatoes (Italian Style with Basil, Garlic and Oregano preferred)

2 Tbsp. of Balsamic Vinegar

2 Tbsp. of Garlic – Minced

1 tsp. of Italian Seasoning

1 Large Can/150 g of Sliced Mushrooms – Undrained

1 tsp. of Basil

Directions:

Put all of the ingredients in the slow-cooker.

Stir in the chicken.

Cook it for 8 hours on medium.

Nutritional Information:

Calories: 274 | Total Fat: 13 g | Carbohydrates: 11 g | Protein: 27 g

Salsa Chicken

Ingredients:

3 Chicken Breasts – Skinless

1 Can/about 200 g of Condensed Cream of Mushroom Soup

1 Jar of Chunky Salsa – Mild

Directions:

Put the chicken in the cooker.

Spread the soup on the chicken.

Add on the jar of salsa.

Cook it on high for 4 hours.

Shred it with two forks.

Nutritional Information:

Calories: 200 | Total Fat: 4 g | Carbohydrates: 10 g | Protein: 27 g

Cooker Lasagne

Ingredients:

500 g of Ground Beef

¼ tsp. of Red Pepper Flakes

2 tsp. of Thyme

730 g of Marinara Sauce – Low Sodium

400 g Eggplant – Unpeeled, Diced

450 g of Ricotta Cheese – Part Skim

100 g of Shredded Italian Five Cheese Blend

60 g of Egg Substitute

1 Tbsp. of Parsley

6 Lasagne Noodles – No Boil

350 ml of water

Directions:

In a pan on medium heat, brown the beef and then drain it.

Stir in the red pepper flakes, tomato sauce, thyme, eggplant, and 350 ml of water.

In a large mixing bowl, combine the shredded cheese blend, ricotta, parsley, and the egg substitute.

Coat it well. Put enough meat sauce in the cooker on the bottom. Top it with 2-3 noodles.

Cover it with the meat sauce. Repeat the layers.

Top it with the second layer with all of the cheese and then finish it with a top layer of meat sauce.

Cover it and set the cooker to low for 3 ½ - 4 hours.

Nutritional Information:

Calories: 271 | Total Fat: 10 g | Carbohydrates: 18 g | Protein: 25 g