25 Slow-Cooker-Friendly Recipes with Meat - part 2 E-Book

Mattis Lundqvist

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

Veröffentlichungsjahr: 2021

Beschreibung

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 2

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

BookRix GmbH & Co. KG81371 Munich

Italian Pork Chops

Ingredients:

1 Medium Onion – Chopped

6 Pork Chops – With Bone

2 tsp. of Italian Seasoning – Crushed

4 Cloves of Garlic – Minced

½ tsp. of Salt

¼ tsp. of Pepper

800 g of Diced Tomatoes – No Salt Added, Undrained

2 Tbsp. of Corn-starch

2 Tbsp. of Cold Water

120 g of Dried Orzo – Cooked with Directions

Directions:

Put the onions in the cooker. Put the pork chops on the onions. Sprinkle with half of the Italian seasoning, salt, pepper, and garlic. Repeat the layering. Top it with the tomatoes and the balsamic vinegar. Add in the zucchini pieces.

Cover it and cook it on low for 8-9 hours or on high for 4 - 4 ½ hours.

Use a slotted spoon and some tongs, transfer the vegetables and the meat to a platter. Cover it and keep it warm.

In a medium pan, stir in the corn-starch and the water. Stir in the cooking juices from your cooker. Cook it and stir over medium heat until it is thick and bubble. Cook it and stir it for 2 minutes longer. Serve it on the meat and the vegetables. Serve it with the orzo.

Nutritional Information:

Calories: 279 | Total Fat: 5 g | Carbohydrates: 29 g | Protein: 28 g

Wild Rice Soup

Ingredients:

750 ml of Water

450 ml of Chicken Broth – Reduced Sodium

330 g of Condensed Cream of Chicken Soup – Reduced Fat

180 g of Wild Rice – Uncooked, Rinsed, Drained

½ tsp. of Dried Thyme – Crushed

¼ tsp. of Pepper

360 g of Chicken – Cooked, Chopped

450 g of Fresh Spinach

Directions:

In your cooker, combine the broth, water, soup, rice, pepper, and thyme.

Cover it and cook it on low for 7-8 hours or on high for 3 ½-4 hours.

Serve it with the chicken and the spinach.

Nutritional Information:

Calories: 216 | Total Fat: 4 g | Carbohydrates: 19 g | Protein: 26 g

Good ol’ Sausage Breakfast

Ingredients:

Non-stick Cooking Spray or cooking oil

750 g of Yellow or Red Potatoes – Cut to 1 ½ Inch/3 cm Pieces

460 g of Chicken Sausage Links – Uncooked

1 Large Onion – Cut to Wedges

1 Small Red Sweet Pepper – Cut to 1 inch Strips

1 Small Green Sweet Pepper – Cut to 1 inch strips

60 ml of Chicken Broth – Reduced Sodium

½ tsp. of Dried Thyme – Crushed

¼ tsp. of Pepper

6 Eggs

Black Pepper

50 g of Shredded Cheddar Cheese – Reduced Fat

Directions:

Coat a 20 x 18 inch/50 x 46 cm sheet of heavy aluminium foil with the spray or grease with cooking oil. Put the potatoes, onion, sausage, and sweet peppers on the foil. Drizzle with the broth. Sprinkle it with thyme and ¼ tsp. of pepper. Bring up the long sides of the foil and fold the seal.

Cover it and cook it on low for 10 hours.

In order to poach the eggs, fill a 12 inch/30 cm pan half way with water and bring it to a boil. Reduce the heat to simmering. Break the egg into a cup and then slip it into the simmering water.

Repeat that with other eggs. Simmer the eggs uncovered for 3-5 minutes or until the whites are set and the yolks begin to thicken up.

Remove the eggs with the slotted spoon.

Carefully open the aluminium foil packet in order to avoid burning from the steam.