Table of Contents

Table of Contents

FREE GIFT!

Introduction

Breakfast

Breakfast Balls

Morning Nutella Toasts

Aromatic Morning Casserole

Light Ham Casserole

Sweet Oatmeal

Quinoa with Pistachio

Pumpkin Butter

Breakfast Yogurt

Chocolate Oatmeal with Cinnamon

Salty Zucchini Oatmeal

Granola Crumble

Quinoa-Oatmeal Mix

Oatmeal-Pumpkin Pie

Tomato Omelette

Spicy Breakfast Frittata

Green Quiche

Cheesy Frittata

Walnut Buns

Huevos Rancheros

Vegetarian Omelette

Mexican Casserole

Vanilla Oats with Honey

Breakfast Ham Toasts

Butter Grits

Sausage Casserole

Cottage Cheese Pudding

Poppy Breakfast Pie

Western Omelette

Breakfast Melted Finger Potatoes

Fruit Muesli

Breakfast Vanilla Pancake

Slow Cooker Tender Strawberry Porridge

Monkey bread

Scrambled Eggs

Bacon Wrapped Eggs

Breakfast Frittata Pie

Breakfast Jam with French Toasts

Sweet potatoes with the peanuts

Creamy millet

Spinach Muffins

Breakfast Peach Butter

Breakfast Baby Carrots

Muffins with Crunchy Bacon

Sausage Rolls

Slow Cooker Meatballs

Delicious Eggplant Pate with Breadcrumbs

Red Beans with the sweet peas

Nutritious Burrito Bowl

Quinoa Curry

Ham Pitta Pockets

Breakfast Meatloaf

Breakfast Sweet Pepper Rounds

Breakfast Cauliflower Hash

Bread Pudding with Dried Apricots

Breakfast Bread Boats

Mushroom Casserole with Cheddar Cheese

Healthy Juicy Pumpkin Cubes

Soft Cabbage Petals with Onion Slices

Bread Crumb Meatballs Bombs

Creamy Chicken Strips

Lunch

Chicken Salad with Vegetables

Pot Pie

Noodle Soup

Zucchini Noodle Soup

White Beans Soup

Onion Soup

Slow Cooker Mac

Chickpea Stew

Lunch Chili

Panade

Fish-Pasta Casserole

Enchilada Soup

Bacon Rigatoni

Stuffed Potatoes

Hominy Stew

Pulled Beef Sandwiches

Caramelized Zucchini with Chicken Cubes

Lunch Ragout

Stuffed plums

Stuffed Tomatoes

Avocado Cups

Cottage Cheese Dumplings

Egg Noodles

Soft Cauliflower Florets

Pumpkin Soup

Pappardelle

Date Pudding with Ham

Spicy Vegetable Casserole

Cauliflower cutlets

Meatloaf with Eggs

Polenta Dumplings

Garlic Jacket Potatoes

Mushroom Stew

Stuffed Peppers

Cheese Pie

Carrot with Honey Gravy

Rice Apple Cups

Lunch Salsa Layer Pie

Lunch Gratin

Rice Casserole

Layered Pie

Lentil Salad

Spaghetti Salad

Couscous Salad

Quinoa Salad

Lunch Chicken Wraps

Nutritious Lunch Wraps

Butternut Squash Soup

Eggplants Bacon Wraps

Mexican Warm Salad

Hot Chorizo Salad

Stuffed Eggplants

Light Lunch Quiche

Chicken Open Sandwich

Onion Lunch Muffins

Tuna in Potatoes

Banana Lunch Sandwiches

Parmesan Potato with Dill

Light Taco Soup

Slow Cooker Risotto

Lemon Orzo

Veggie Bean Stew

Carrot Soup with Cardamom

Cod Chowder

Sweet Corn Pilaf

Zucchini Lasagna

Mediterranean Vegetable Mix

Delightful Cottage Cheese Casserole

Meatballs with Coconut Gravy

Dal

Side Dishes

Parsley Cauliflower Rice

Butter Couscous

Butternut Squash Noodles

Slow Cooker Tomatoes

Red Beans

Quinoa Stuffed Bell Peppers

Lentil Chili

Side Dish Jambalaya

Dumplings

Mashed Potato with Garlic

Broccoli Hash

Aromatic White Rice

Brussel Sprouts with Hard Cheese

Fragrant Garlic Cloves

Turmeric Chickpea

Creamed corn

Tomato Cabbage Petals

Barbecue Beans

Slow Cooker Spinach with Nuts

Cheese Mushrooms

Spicy Marinated Sweet Peppers

Paprika Carrot with Sesame Seeds

Almond Milk Asparagus

Sweet Corn with Jalapeno Rub

Herbed Sweet Potato

Soy Sauce Green Peas

German Potato Salad

Slow Cooker Greens

Tender Turnip

Creamy Artichoke Dip

Soft Millet with Dill

Glazed Vegetables

Balsamic Beetroot

Chili Orange Squash

Slow Cooker Tamale Side Dish

Easy Corn Pudding

Tender Red Onions

Fragrant Applesauce

Wild Rice with Berries

Sweet Pumpkin Wedges

Scalloped Potato

Mayo Eggplant Cubes

Turmeric Buckwheat

Mashed Sweet Potato

Cornbread Pudding

Glazed Yam

Zucchini Pate

Red Cabbage with Onions

Broccoli Stuffing

Slow Cooker Shallot

Lemon-Garlic Mushrooms

Paprika Potato Strips

Macaroni with Cream Cheese

Baked Potato with Mushrooms

Jalapeno Side Dish

Slow Cooker Ramen

Refried Beans

Slow Cooker Fennel

Butter Artichokes

Coriander Rainbow Carrots

Creamy Parsnip

Sliced Eggplants with Mayo Sauce

Party Macaroni Side Dish

Rosemary Hasselback Potatoes

Asian-Style Asparagus

Mac Cups

Baked White Onions

Delightful Okra

Slow Cooker Corn Salad

Smashed Red Potatoes

Snacks

Banana Bread

Energy Bars with Quinoa

Pecan Snack

Bacon Sausages

Wrapped Sausages

Chili Scrolls

Jalapeno Taquitos

Spaghetti Fritters

Corn Fritters

Slow Cooker Meatballs with Sesame Seeds

Slow Cooker Cheese Dip

Cinnamon Pecans

Snack Chicken Wings

Cocktail Meatballs with Tomato Sauce

Hamburger Dip

Sugar Sausages

Sugared Pecans

Snack Party Mix

Boiled Peanuts

Kielbasa

Semi-Sweet Meatballs

Beer Meat Logs

Slow Cooker Taquitos

Snack Wieners

Pita Bites

Chocolate nuts

Slow Cooker Fudge

Nutella Granola

Oatmeal-Raisin Bars

Chicken Nachos

Meat Balls with Cheese

Bean Dip

Cayenne Pepper Shrimps

Marsala Mushrooms

Rosemary Finger Potatoes

Chili Pepper Dip

Snack Chickpea

Shiitake Mushroom Bites

Snack Cups

Butter Stuffed Balls

Nutty Snack

Spinach Cream Cheese Dip

Mozzarella Tomatoes

Parsley Dip with Blue Cheese

Dill Muffins

Peanut Chicken Strips

Cheese Rolls

Glazed Turkey Strips

Chutney

Potato Dip with Cheddar cheese

Creamy Apple Wedges with Peanuts

Egg Muffins

Carrot Fritters

Garlic Bacon Slices

Salty Peanut Bombs

Crunchy Zucchini Sticks

Pitta Pockets with Sweet Pepper

Garlic Dip

Sausage Dip

Marinated Chili Peppers

Poultry

Chicken Pita Pockets

Jerk Chicken Meal

Chicken Rice with Lemon

Poultry Burrito Bowl

Asian Chicken Bowl

Italian Style Chicken

Thai Bowl

Teriyaki Chicken

Stuffed Chicken with Tomatoes

Chicken Liver Pate

Chicken Soup with Tortillas

Ground Turkey Soup

Chicken Tikka Masala

Poultry Minestrone

Slow Cooker French Chicken

Turkey Chili

Chicken Cream Soup

Chicken Paella

Biscuit Chicken

Glazed Chicken Breast

Balsamic Chicken

Barbecue Chicken Slices

Honey Chicken

Aromatic Peanut Butter Chicken

Onion Chicken

Creamy Chicken

Bourbon Chicken

Latin Style Chicken

Chicken Pot Pie

Curry Chicken

Whole Chicken Stuffed with Soy Beans

Fennel Chicken

Moscow Chicken

Chocolate Chicken Mash

Chicken Adobo

Chicken-Dumplings Mix

Thyme Whole Chicken

Lime Chicken Drumsticks

Sesame Chicken Wings

Africa-Style Chicken

Butter Chicken Wings

Soy Sauce Chicken

Puerto Ricco Chicken

Pomegranate Turkey

Orange Duck Fillets

Delightful Chicken Mole

Chicken-Potato Casserole

Sweet Curry Chicken Strips

Incredible Chicken Continental

Chicken Stew with Pumpkin

Hawaiian Chicken

Apple Chicken Balls

Ginger Turkey

Lemon Sauce Pulled Chicken

Tomato Chicken

Slow Cooker Poultry Mix

Parmesan Chicken Fillet

Tender Chicken Cacciatore

Coca Cola Chicken

Horseradish Chicken

Meat

Beef Shank

Lamb Tagine

Corned Beef

Beer Brats

Cilantro Meat Bowl

Sausage Stew

Cuban-Style Beef

Sausage Gravy

Boeuf Bourguignon

Bacon Jam

Ham Soup

Beef Goulash

Sweet Pork Goulash

Pork Chops with Peppers

Amazing Swedish Meatballs

Turmeric Lasagna

Beef Roast

Shallot Beef

Honey Ribs

Mango Pulled Pork

Spicy Pulled Pork for Sandwiches

Parsley Barbecue Meatballs

Cranberry Meatballs

Lasagna Soup

Pork Shepherd Pie

Cheesy Ground Pork

Italian Beef Roast with Grapes

Beef Stroganoff

Stuffed Pork Chops

Pork Strips with Mushrooms

Slow Cooker French Beef Stew

Country Style Pork

Beef Ratatouille

Pepperoncini Beef

Curry Lamb

Honey Pulled Pork

Delightful Pulled Pork Nachos

Garlic Beef Mash

Beef Strips in Bread Crumbs

Pork and Barley Soup

Hungarian Tender Beef

Thyme Lamb

Lamb Meatballs

Stuffed Lamb with Onions

Lamb Shoulder

Lamb Stew

Lamb Casserole

Garlic Lamb

Rosemary Lamb

Lamb and Apricot Tagine

Greek Style Lamb with Olives

Succulents Lamb

Moroccan Lamb

Lemon Lamb Fillet

Indian Pork

Lamb Cutlets

Lime Zest Pork

Lamb Leg in Red Wine

Mongolian Beef

Mexican Lamb

Fish

Slow Cooker Salmon

Cod Fillets

Tilapia in Sour Cream

Scallops with Chery Sauce

Fish Stew

Seafood Stew

Fish Chowder

Asparagus Tilapia

Delightful Shrimp Scampi

Jamaican Fish Stew

Ginger Trout

Clams in Sauce

Mango Milkfish

Garlic Mussels

Balsamic Catfish

Chili Salmon Cubes

Tomato Shrimps

Tuna Salpicao

Miso Trout

Asian Style Catfish

Soy Sauce Calamari

Ginger Squid

Parsley Seabass

Salmon in Coconut Milk

Seabass Cutlets

Fish Sticks

Turmeric Shrimp Soup

Cayenne Pepper Snapper

Salmon Pie

Slow Cooker Rosemary Trout

Garlic Sole

Tuna Dip

Cream Tuna Casserole

Stuffed Trout

Mushroom and Seabass Ragout

Salmon Miso Soup

Sweet Shrimps with Fresh Dill

Orange Fish

Salmon Chili

Slow Cooker Fish Cakes

Trout Croquettes

Thai Fish Cakes

Harissa Cod

Shri Lanka Mackerel Cutlet

Corn Fish Balls

Trout Piccata

Salmon Fingers

Lime Flounder

Snapper with Mushrooms

Carp Soup

Spicy Perch

Stuffed Squid

Halibut with Peach

Glazed Sesame Salmon

Japanese Style Cod Fillet

Slow Cooker Crab

Light Lobster Soup

Flounder Casserole

Fish Tacos

Dill Crab Cakes

Desserts

Easy Chocolate Cake

Fruit Cobbler

Ginger Giant Cookies

Sweet Monkey Bread

Pecan Brownie

Peanut Muffins

Spoon Cake

Lemon Curd

Pumpkin Cake Bombs

Fragrant Cinnamon Apples

Cherry Pudding

Almond Dump Cake

Apple Pie Dip

Fudge Cake

Classic Apple Pie

Charlotte

Cinnabons Pie

Walnut Pudding Cake

Carrot Muffins

Baked Apple Slices

Simple Lava Cake

Caramel Cake

Tapioca Pudding

Super Tasty Banana Dip

Sweet Wild Rice

Coconut Pie

Bread Cake with Oranges

Strawberry Pavlova

Blueberry Bread Pudding

Cocoa Bars

Peach Caramel

Apples with Granola Filling

Orange Upside down Cake

Oatmeal Crumble

Brewed Coffee Pie

Vanilla Cream Pie

Graham Cookies Bars

Chopped Strawberry Pie

Citron Bars

Sweet Apple Butter

Cocoa Candies

Summer Melon Pudding

Latte Cake

Peach Crisp

Milk-Chocolate Fondue

Raspberry Sponge

Puff Pastry Pears Boards

Banana Foster

Vanilla Crème Brule

Tangerine Pie

Lemon Pie with Cardamom

Caramel Apples

Raisin Bars

Cocoa Rice Pudding

Cheesecake

Thick Hot Chocolate

Indian Pudding

Huge Coffee Cinnamon Roll

Slow Cooker Figs

Poppy Sweet Pie

Conclusion

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Introduction

The slow cooker is a kitchen device that has a form of the conventional metal pan with a lid. The slow cooker has a ceramic container, where you should put the ingredients for cooking. A kitchen device is an electrical appliance that is why the food in it is not brewed or fried, but is quenched at a sufficiently low temperature. The slow cooker technology means cooking the food slowly at low temperatures between (LOW) 170F/77C and (HIGH) 280F/138C. Due to such a low temperature, the products in the slower cooker do not burn, do not boil and do not require constant stirring, but at the same time, they are evenly quenched from all sides due to the heating elements installed at the bottom and sides of the device.

The method of cooking in the slow cooker is rather easy - to prepare any dish, it's enough to simply dip the food into a container, close the lid of the device and select the appropriate mode. The slow cooker is completely safe that is why you can leave it during cooking and do any other things.

One more advantage of the slow cooker is automatically turning off the device after cooking. Nevertheless, the special materials of the slow cooker do not allow the food to be cooled. The slower cookers do not need full sealing - you can open the lid, looking the cooking process, or add the necessary ingredients to the dish.

This special kitchen tool allows you to prepare any food that needs long-term extinguishing – such as meat, poultry, roasts, stuffed peppers, cereals, etc. Using the slow cooker for the cooking you will save all the useful properties of the prepared dish.

The slow cooker is the perfect tool for the cooking different jams and jellies.

Some kitchen devices as a pressure cooker or instant pot have some features of the slow cooker; nevertheless, it is impossible to cook all the types of food in them as you can do it with the slow cooker. In addition, the process of cooking should always be monitored.

There are many kinds of slow cookers so it is important to choose one that will be perfect exactly for you. The first thing you should pay attention to is its capacity. There are the slow cookers with the capacity from 100 ounces to 900 ounces. These types of the slow cooker allow you to cook the dishes only for 2-3 servings per once. The slow cookers which capacity is more than 500 ounces are semi-professional devices that suitable for preparing a big amount of the dishes. The perfect size for the slow cooker for the family is 200 ounces; it will help to cook about 6-8 servings.

Breakfast

Breakfast Balls

Prep time: 35 minutes

Cooking time: 87 minutes

Servings: 7

Ingredients:

- 10 oz. flour

- ½ teaspoon salt

- 1 teaspoon brown sugar

- 1 teaspoon fresh yeast

- 1 cup whey

- 1 teaspoon cinnamon

- 1 teaspoon vanilla extract

- ½ cup white sugar

- 1 tablespoon butter

- 3 tablespoon powdered sugar

Directions:

1. Preheat the whey till it gets the room temperature.

2. After this, add the fresh yeast and brown sugar. Whisk the mixture until the yeast is dissolved.

3. Add the 5 oz. of the flour and stir it until smooth.

4. Leave the dough for10 minutes in the warm place.

5. Then add the salt, cinnamon, vanilla extract, white sugar, and remaining flour.

6. Knead the smooth and non-sticky dough.

7. Leave it for 15 minutes in the warm place to get the opportunity for the dough to rise.

8. Cut the dough into the 7 pieces and make the balls from them with the help of the fingertips.

9. Then cover the slow cooker vessel with the baking paper.

10. Then transfer the dough balls to the slow cooker and cook the balls on HIGH for 87 minutes.

11. When the time is over – open the slow cooker lid and look if the surface of the balls is golden brown. It is a signal that the dish is cooked.

12. Remove the breakfast balls from the slow cooker.

13. Spread the cooked balls with the butter and leave them for 10 minutes.

14. After this, sprinkle the balls with the powdered sugar.

15. Serve it!

Nutrition: calories 223, fat 4.9, fiber 2, carbs 39.13, protein 5

Morning Nutella Toasts

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 6

Ingredients:

- 10 oz. French bread

- 1 tablespoon cinnamon

- 4 tablespoon Nutella

- ¼ cup brown sugar

- 3 banana

- 1 teaspoon vanilla extract

- 3 tablespoon butter

- 2 eggs

- ½ cup milk

Directions:

1. Chop French bread into the small cubes.

2. Then combine the cinnamon, Nutella, vanilla extract, butter, and milk in the big bowl.

3. Crack the eggs in the mixture and mix it up with the help of the hand mixer.

4. When you get homogeneous mass – it is done.

5. Put the chopped bread in the slow cooker and add the prepared liquid.

6. Stir it carefully with the help of the spoon and close the lid.

7. Cook the dish on the high for 1.5 hours.

8. Meanwhile, slice the bananas and combine them with the brown sugar.

9. Mix the bananas gently to not damage them.

10. After 1.5 hour – open the lid of the slow cooker and mix the mixture up carefully.

11. Add the sliced bananas and stir it again.

12. Cook the dish for 30 minutes more.

13. When the time is over – transfer the dish to the serving bowl and stir it carefully.

14. Serve it warm.

Nutrition: calories 461, fat 18.3, fiber 5, carbs 64.76, protein 11

Aromatic Morning Casserole

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 8

Ingredients:

- 7 oz. Cheddar cheese

- 4 oz. potato

- 1 carrot

- 1 teaspoon thyme

- 1 teaspoon salt

- 1 teaspoon oregano

- 1 sweet yellow pepper

- 8 eggs

- 8 oz. ham

- 5 oz. milk

- 1 tablespoon flour

- 1 cup white onion

Directions:

1. Shred Cheddar cheese.

2. Combine the salt, oregano, and thyme together in the shallow bowl. Stir the mixture gently.

3. After this, peel the potatoes and chop them into the tiny cubes.

4. Peel the carrot and grate it.

5. Beat the eggs in the bowl and whisk them.

6. Add the milk, flour, spice mixture. Whisk it carefully again.

7. Then combine the chopped potato with the white onion and grated carrot.

8. Put the vegetable mixture in the slow cooker.

9. Add the whisk egg liquid and sprinkle the dish with the shredded cheese.

10. Cut the ham into the strips.

11. Sprinkle the casserole with the ham strips and close the lid.

12. Cook the dish at the LOW for 7 hours.

13. When the time is over and the casserole is cooked – serve the dish immediately.

14. Enjoy!

Nutrition: calories 269, fat 14.2, fiber 1, carbs 16.16, protein 19

Light Ham Casserole

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 12

Ingredients:

- 7 oz. ham

- 10 eggs

- 1 cup parsley

- 1 cup milk

- 1 teaspoon salt

- 6 oz. Romano cheese

- 1 teaspoon turmeric

- 1 teaspoon paprika

- 1 tomato

Directions:

1. Chop the ham into the small cubes.

2. Then crack the eggs into the bowl and whisk them well.

3. Add the milk, salt, and turmeric.

4. Whisk the mixture carefully again.

5. Then slice Romano cheese and tomato.

6. Chop the parsley and add it to the whisked egg mixture.

7. After this, place the layer of the ham cubes in the slow cooker.

8. Then make the layer of the sliced cheese.

9. After this, add the sliced tomato and pour the egg liquid.

10. Close the slow cooker and cook at HIGH for 5 hours.

11. When the casserole is cooked – remove it from the slow cooker and cut into the serving pieces.

12. Enjoy the casserole warm!

Nutrition: calories 200, fat 13, fiber 0, carbs 4.52, protein 16

Sweet Oatmeal

Prep time: 10 minutes

Cooking time: 7.5 hours

Servings: 5

Ingredients:

- 3 cup oatmeal

- 1 cup water

- 2 cup milk

- 1/3 teaspoon salt

- 1 tablespoon brown sugar

- ¼ cup white sugar

- 1 teaspoon vanilla extract

- 1 tablespoon butter

- ¼ teaspoon ground ginger

Directions:

1. Combine the water with the milk and salt.

2. Add the brown sugar and white sugar.

3. Stir the mixture carefully till the sugar is dissolved.

4. After this, add vanilla extract and ground ginger. Stir it gently.

5. Add the oatmeal and mix the liquid up with the help of the spoon.

6. Add butter and pour the mixture into the slow cooker.

7. Close the lid and cook at HIGH for 7.5 hours.

8. When the time is over – remove the cooked sweet oatmeal from the slow cooker and stir it carefully.

9. Serve the dish immediately.

10. Enjoy!

Nutrition: calories 217, fat 8.9, fiber 3, carbs 28.94, protein 7

Quinoa with Pistachio

Prep time: 8 minutes

Cooking time: 3.5 hours

Servings: 4

Ingredients:

- 1/3 cup pistachio

- 2 cup quinoa

- 2 cup chicken broth

- 1 teaspoon salt

- ¼ teaspoon ground black pepper

- 5 tablespoon cream cheese

- 1 teaspoon garlic powder

Directions:

1. Crush the pistachio carefully and combine them with the cream cheese.

2. After this, combine the quinoa with the salt and garlic powder.

3. Add ground black pepper and stir the mixture.

4. Then transfer the quinoa mixture in the slow cooker.

5. Add the chicken broth and stir it gently with the help of the spoon. Close the slow cooker lid.

6. Set the slow cooker at HIGH and cook the quinoa for 3 hours.

7. After this, add the cream cheese mixture and stir it the quinoa carefully.

8. Close the slow cooker lid and cook the dish for 30 minutes more at HIGH.

9. When the time is over – stir the cooked dish one to more time to make it homogenous.

10. Serve the quinoa in the bowls.

11. Enjoy!

Nutrition: calories 436, fat 15.4, fiber 7, carbs 59.36, protein 16

Pumpkin Butter

Prep time: 10 minutes

Cooking time: 4.5 hour

Servings: 8

Ingredients:

- 1-pound pumpkin puree, canned

- 4 tablespoon honey

- 1 tablespoon cinnamon

- 1 oz. clove

- 1/3 teaspoon ground cardamom

- ¼ teaspoon salt

- ½ cup brown sugar

- 3 tablespoon lemon juice

- 1 tablespoon orange zest

- ¼ teaspoon vanilla extract

Directions:

1. Whisk the pumpkin puree gently and transfer it to the slow cooker.

2. Add honey, cinnamon, clove, salt, sugar, and lemon juice.

3. After this, add the orange zest and vanilla extract.

4. Mix the mixture up with the help of the wooden spatula and close the slow cooker lid.

5. Cook the dish on the HIGH for 3 hours.

6. After this, mix the mixture carefully and sprinkle with the ground cardamom.

7. Stir it with the help of the spatula.

8. Then do not close the lid and cook the dish for 1.5 hours more.

9. Stir it gently. Cook the dish until you get the desired thick texture.

10. Then transfer the cooked pumpkin butter in the glass vessels.

11. Chill it well and serve or keep the pumpkin butter in the fridge for not more than 2 weeks.

12. Enjoy!

Nutrition: calories 415, fat 27.8, fiber 4, carbs 31.96, protein 17

Breakfast Yogurt

Prep time: 15 hours

Cooking time: 7 hours

Servings: 4

Ingredients:

- 4 cup milk

- 1 cup Greek yogurt

- 1 cup raspberries

- 2 tablespoon honey

Directions:

1. Pour the milk into the slow cooker and cook it on LOW for 7 hours.

2. After this, chill the milk till it gets the temperature of 100 F.

3. Add Greek yogurt and stir the mixture slowly but carefully.

4. Then leave the milk mixture for 10 hours more.

5. After this, when the milk liquid starts to be thick – transfer it in the cheesecloth.

6. Put the cheesecloth in the colander and leave it for 5 hours to get rid of the whey.

7. Meanwhile, wash the raspberries carefully and slice them.

8. Combine the sliced raspberries with the honey and stir it gently.

9. When the time is over – transfer the cooked yogurt in the serving bowls.

10. Add the honey-raspberry mixture and serve it.

11. Enjoy!

Nutrition: calories 266, fat 8.2, fiber 2, carbs 36.89, protein 13

Chocolate Oatmeal with Cinnamon

Prep time: 10 minutes

Cooking time: 7 hours 10 minutes

Servings: 5

Ingredients:

- 3 oz. white chocolate

- 1 tablespoon ground cinnamon

- 1 teaspoon vanilla extract

- 1/3 cup heavy cream

- 3 cup almond milk

- 3 cup oatmeal

- ½ cup white sugar

- ¼ teaspoon ground clove

Directions:

1. Pour the almond milk and heavy cream in the slow cooker vessel.

2. Add ground cinnamon, vanilla extract, and ground clove.

3. After this, add the oatmeal and stir the mixture gently.

4. Add white sugar and close the lid.

5. Cook the oatmeal on LOW for 7 hours.

6. Meanwhile, shred the chocolate.

7. After 7 hours, add the shredded white chocolate in the oatmeal and stir it carefully until the white chocolate is melted.

8. Then close the lid and cook the oatmeal for 10 minutes more at HIGH.

9. When the time is over – transfer the cooked breakfast in the serving bowls.

10. Enjoy!

Nutrition: calories 354, fat 15.5, fiber 5, carbs 50.52, protein 6

Salty Zucchini Oatmeal

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 7

Ingredients:

- 6 oz. zucchini

- 1 teaspoon butter

- 4 cup oatmeal

- 5 cup water

- 1 teaspoon salt

- ¼ teaspoon ground white pepper

- 1 tablespoon sour cream

- 1 tablespoon tomato paste

- 5 oz. Feta cheese

Directions:

1. Wash the zucchini carefully and grate it.

2. Sprinkle the grated zucchini with the salt and ground white pepper.

3. Add tomato paste and sour cream. Mix it up.

4. After this, transfer the grated zucchini mixture in the slow cooker and cook it for 4 hours at HIGH.

5. Then add oatmeal and water and stir the mixture.

6. Close the slow cooker lid and cook the oatmeal for 8 hours at LOW.

7. Meanwhile, chop Feta cheese roughly.

8. When the time is over – open the slow cooker lid and toss the butter there.

9. Mix the oatmeal carefully with the help of the wooden spoon.

10. Place the cooked dish in the bowls and sprinkle it with the chopped cheese.

11. Serve it.

Nutrition: calories 175, fat 6.5, fiber 3, carbs 24.03, protein 7

Granola Crumble

Prep time: 15 minutes

Cooking time: 4.5 hours

Servings: 4

Ingredients:

- 3 tablespoon maple syrup

- 2 tablespoon apple juice

- ¼ teaspoon salt

- 4 green apples

- 7 oz. granola

- ¼ teaspoon ground cardamom

- 1 tablespoon butter

Directions:

1. Peel the green apples and cut them into the halves.

2. Then remove the seeds from the apples and chop them into the small pieces.

3. After this, place the chopped green apples in the slow cooker and add salt, apple juice, maple syrup, ground cardamom, and butter.

4. Add the granola and mix the mixture up.

5. Close the slow cooker lid and cook the Granola Crumble for 4.5 hours on LOW.

6. When the crumble is cooked – transfer it to the serving bowls and chill little.

7. Serve the dish immediately.

8. Enjoy!

Nutrition: calories 427, fat 18.7, fiber 6, carbs 62.48, protein 5

Quinoa-Oatmeal Mix

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 5

Ingredients:

- 2 cup quinoa

- 1 cup oatmeal

- 1 cup almond milk

- 1 cup coconut milk

- 1 cup whole milk

- 4 tablespoon condensed milk

- 1 tablespoon butter

- ¼ teaspoon salt

- ¼ teaspoon clove

Directions:

1. Combine the oatmeal and quinoa together in the slow cooker vessel.

2. Then take the big bowl and pour the almond milk, coconut milk, and whole milk there. Stir it gently.

3. Add the condensed milk, salt, and clove in the milk liquid and stir it till you get the homogenous texture.

4. After this, add the sweet milk liquid in the slow cooker vessel and stir it.

5. Close the lid and cook the mixture on the HIGH for 4 hours.

6. When the time is over – open the slow cooker lid and toss the butter in the prepared porridge.

7. Mix it up carefully with the help of the wooden spatula until the butter is melted.

8. Enjoy!

Nutrition: calories 494, fat 20.8, fiber 7, carbs 65.28, protein 14

Oatmeal-Pumpkin Pie

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 6

Ingredients:

- 7 oz. oats

- 12 oz. milk

- 4 tablespoon coconut milk

- 7 oz. pumpkin

- 4 tablespoon brown sugar

- 1/3 tablespoon vanilla extract

- 2 tablespoon pumpkin spices

- 14 teaspoon salt

- ¼ tablespoon olive oil

- ¼ cup walnuts

Directions:

1. Combine the oats with the milk and pour the mixture in the slow cooker vessel.

2. Chop the pumpkin and add it in the slow cooker vessel too.

3. Then add the brown sugar and vanilla extract.

4. After this, sprinkle the mixture with the pumpkin spices, salt, and olive oil.

5. Mix the oat mixture carefully with the help of the wooden spatula and close the lid.

6. Set the slow cooker on LOW for 8 hours.

7. Then mix the cooked dish carefully with the help of the spoon and transfer it to the serving bowls.

8. Sprinkle the cooked dish with the coconut milk.

9. Enjoy!

Nutrition: calories 322, fat 16, fiber 12, carbs 45, protein 15

Tomato Omelette

Prep time: 10 minutes

Cooking time: 2 hours

Servings: 7

Ingredients:

- 8 eggs

- ½ cup milk

- 1/3 cup broccoli

- 1 cup tomato

- 1 teaspoon olive oil

- ¼ teaspoon salt

- 1/3 teaspoon paprika

- 1/3 cup fresh dill

- 1 teaspoon turmeric

Directions:

1. Wash the fresh dill and chop it.

2. Add the chopped dill in the egg liquid.

3. After this, chop the broccoli and tomatoes.

4. Add the vegetables to the egg mixture.

5. After this, pour the milk and whisk it.

6. Spray the slow cooker vessel with the olive oil inside.

7. Pour the egg mixture into the slow cooker and close the lid.

8. Cook the omelet on the HIGH for 2 hours.

9. When the time is over and the omelet is prepared – remove it from the slow cooker vessel.

10. Slice it into the serving pieces.

11. Enjoy!

Nutrition: calories 170, fat 12.3, fiber 1, carbs 3.25, protein 11

Spicy Breakfast Frittata

Prep time: 15 minutes

Cooking time: 1.5 hour

Servings: 10

Ingredients:

- 1 cup spinach

- 1 teaspoon chili flakes

- 1 teaspoon cayenne pepper

- 1 teaspoon salt

- 1 teaspoon olive oil

- 12 eggs

- 1 teaspoon ground white pepper

- 1 teaspoon butter

- ½ white onion

- ½ cup sour cream

Directions:

1. Beat the eggs in the bowl.

2. Add sour cream and mix the mixture up with the help of the hand mixer for 1 minute.

3. Then chop the onion and spinach.

4. Combine the chili flakes, cayenne pepper, salt, and ground white pepper in the shallow bowl.

5. Add the spices in the whisked eggs.

6. After this, add the chopped onion and spinach and stir it carefully.

7. Then spread the slow cooker vessel with the butter and add the egg mixture.

8. Close the lid and cook the frittata on HIGH for 1.5 hours.

9. When the Frittata is cooked – cut it into the serving pieces.

10. Enjoy Frittata warm.

Nutrition: calories 182, fat 13.7, fiber 0, carbs 2.81, protein 11

Green Quiche

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 9

Ingredients:

- 7 oz. pie crust

- 1 tablespoon flour

- 2 tablespoon butter

- 2 yellow onion

- 2 green pepper

- 7 eggs

- 1 cup spinach

- ½ cup parsley

- 1 cup fresh dill

- 8 oz. Cheddar cheese

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 5 oz. broccoli

- 8 oz. ham

- 1 tablespoon mayonnaise

Directions:

1. Cover the slow cooker vessel with the parchment.

2. Then remove the seeds from the green peppers and chop them.

3. Peel the onions and dice them.

4. Toss the butter in the skillet and melt it.

5. Add the diced onion and chopped green peppers.

6. After this, sauté the vegetables for 5 minutes. Stir the mixture frequently.

7. Then chop the spinach, parsley, and fresh dill.

8. Separate the broccoli into the small florets.

9. Beat the eggs in the mixer bowl and whisk them well.

10. Add the mayonnaise, paprika, ground black pepper, and salt.

11. After this, add the chopped greens and stir the mixture.

12. Shred Cheddar cheese and combine it with the flour. Mix the mixture up.

13. Roll the pie crust and transfer it to the covered slow cooker vessel.

14. Make the form of the pie from the dough and transfer the sautéed vegetables there.

15. After this, chop ham and add it in the slow cooker too.

16. Add the broccoli florets and egg mixture.

17. Sprinkle the uncooked quiche with the cheese mixture and close the lid.

18. Cook the quiche for 5 hours on HIGH.

19. Chill the prepared dish well and slice it into the servings.

20. Enjoy!

Nutrition: calories 340, fat 20.4, fiber 2, carbs 21.84, protein 18

Cheesy Frittata

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 15

Ingredients:

- 6 oz. Romano cheese

- 7 oz. Parmesan cheese

- 6 oz. Cheddar cheese

- 13 eggs

- 1 teaspoon salt

- 1 onion

- 1 sweet red pepper

- 1 carrot

- ½ cup green peas

- 1 teaspoon paprika

- ½ teaspoon ground white pepper

- 1/3 teaspoon lemon juice

- ½ teaspoon olive oil

- 3 tablespoon fresh dill

Directions:

1. Peel the carrot and onion.

2. Chop the vegetables.

3. After this, cut the sweet red pepper into the medium squares.

4. Combine all the prepared vegetables together and sprinkle them with the salt, paprika, and ground white pepper.

5. Add the green peas and lemon juice.

6. After this, add the fresh dill and mix the mixture up carefully.

7. Then crack the eggs into the mixer bowl and mix them up until smooth.

8. Shred all the types of the cheese and add in the smooth egg mixture.

9. After this, spray the slow cooker vessel with the olive oil inside and pour the egg mixture there.

10. Add the chopped vegetables and close the slow cooker lid.

11. Cook Frittata on HIGH for 4 hours.

12. When the dish is done – remove it from the slow cooker and serve immediately.

13. Enjoy!

Nutrition: calories 248, fat 16.5, fiber 1, carbs 7.34, protein 17

Walnut Buns

Prep time: 20 minutes

Cooking time: 4.5 hours

Servings: 6

Ingredients:

- 10 oz. puff pastry

- 1 tablespoon almond flour

- 1 cup walnuts

- ½ teaspoon salt

- 5 tablespoon brown sugar

- 2 tablespoon ground cinnamon

- 1 teaspoon vanilla

- 3 tablespoon butter

- 2 egg yolks

Directions:

1. Combine the butter, vanilla, ground cinnamon, and brown sugar together.

2. Add the salt and whisk the mixture carefully with the help of the fork.

3. Crush the walnuts and combine them with the almond flour.

4. After this, roll the puff pastry and spread it with the brown sugar mixture carefully. Use the spatula for this step.

5. Then cover the puff pastry with the crushed walnuts and roll the puff pastry.

6. After this, cut the dough into 6 pieces and form the medium buns with the help of the fingertips.

7. Then whisk the egg yolks and brush the buns with mixture.

8. Cover the slow cooker vessel with the parchment and put the prepared buns there.

9. Close the slow cooker lid and cook the dish on HIGH for 4.5 hours.

10. When the buns have the golden brown color of the surface – they are cooked.

11. Remove the prepared buns from the slow cooker and serve them immediately.

12. Enjoy!

Nutrition: calories 436, fat 34.1, fiber 3, carbs 28.02, protein 7

Huevos Rancheros

Prep time: 25 minutes

Cooking time: 5 hours

Servings: 5

Ingredients:

- 5 oz. chorizo

- 1 tablespoon olive oil

- 8 oz. Cheddar cheese

- 5 eggs

- 5 tortilla

- ½ teaspoon salt

- ½ teaspoon thyme

- ½ teaspoon ground black pepper

- ½ teaspoon paprika

- ½ cup black beans, cooked

- 3 tomatoes

- 1 white onion

- 1 sweet green pepper

Directions:

1. Chop the chorizo.

2. After this, shredded Cheddar cheese.

3. Then chop the onion and sweet green pepper.

4. Pour the olive oil into the pan and add the chopped vegetables.

5. Add the salt, thyme, ground black pepper, paprika, and cooked black beans.

6. Chop the tomatoes and add them to the vegetable mixture too.

7. Sauté the mass for 10 minutes.

8. After this, transfer the prepared mass in the slow cooker.

9. Make the layer from the tortillas.

10. Sprinkle the mass with the shredded cheese and add the beaten eggs.

11. Sprinkle the dish with paprika and chorizo.

12. Close the slow cooker lid and cook the dish for 5 hours on HIGH.

13. When the dish is cooked – the egg yolks can be still running.

14. Transfer the prepared breakfast into the serving plates gently to not damage it and serve.

15. Enjoy!

Nutrition: calories 531, fat 30.4, fiber 3, carbs 36.7, protein 27

Vegetarian Omelette

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 8

Ingredients:

- 7 oz asparagus

- 8 eggs

- ½ cup heavy cream

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- 2 bell pepper

- 5 oz broccoli

- 1 tomato

Directions:

1. Chop the asparagus, broccoli, and bell peppers.

2. Put the vegetables in the slow cooker and sprinkle the mixture with the salt, paprika, and ground black pepper.

3. Close the slow cooker lid and cook the vegetables on HIGH for 2 hours.

4. Meanwhile, whisk the eggs and combine them with the heavy cream.

5. Chop the tomato and add it to the egg mixture. Stir it gently.

6. When the time is over – open the slow cooker and stir the vegetables.

7. Pour the egg mixture into the slow cooker vessel and close the lid.

8. Cook the omelet on HIGH for 3 hours more.

9. When the vegetarian omelet is done – let it cool briefly.

10. Sprinkle the prepared dish with the chopped fresh dill if desired.

11. Enjoy

Nutrition: calories 59, fat 4, fiber 2, carbs 4.06, protein 3

Mexican Casserole

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 8

Ingredients:

- 1 cup sweet corn

- 1 chili pepper

- ½ cup tomato paste

- 1 onion

- 7 oz. Cheddar cheese

- 2 tablespoon sour cream

- 7 oz. chorizo

- 1 teaspoon salt

- 1 teaspoon cayenne pepper

- 1 tablespoon minced garlic

- 3 teaspoon onion powder

- 4 corn tortillas

- 5 egg

Directions:

1. Chop the chili pepper and combine it with the tomato paste.

2. Dice the onion.

3. Chop chorizo sausages and cut the tortillas into the strips.

4. After this, crack the eggs into the bowl and whisk.

5. Add the minced garlic, onion powder, cayenne pepper, salt, sour cream, and sweet corn in the whisked egg mixture.

6. Then pour the mass in the slow cooker.

7. Add the chorizo sausages and tortilla strips.

8. Cut Cheddar cheese into the cubes and add in the slow cooker too.

9. After this, add the tomato paste mixture and diced onion. Stir the mass carefully and close the slow cooker lid.

10. Cook the dish on LOW for 7 hours.

11. When the casserole is cooked – let it chill till the room temperature.

12. Serve it and enjoy!

Nutrition: calories 317, fat 18.7, fiber 2, carbs 21, protein 17

Vanilla Oats with Honey

Prep time: 10 minutes

Cooking time: 4.5 hours

Servings: 5

Ingredients:

- 3 tablespoon raw honey

- 3 tablespoon almond flakes

- 1 teaspoon vanilla extract

- 3 cup whole milk

- 3 cup oats

- ¼ teaspoon salt

- ½ teaspoon ground anise

- 1 teaspoon butter

Directions:

1. Pour the whole milk and vanilla extract in the slow cooker.

2. Add the salt, ground anise, and mix the mixture up.

3. After this, add the oats and butter.

4. Close the slow cooker lid and cook the oats for 3 hours on HIGH.

5. After this, open the slow cooker lid and stir the oats with the help of the spoon.

6. Then add the raw honey and mix the mixture up.

7. Close the slow cooker lid and cook the dish for 1.5 hours more on HIGH.

8. When the time is over and the dish is cooked – transfer it to the serving bowls and sprinkle with the almond flakes.

9. Enjoy!

Nutrition: calories 323, fat 9.6, fiber 9, carbs 67, protein 14

Breakfast Ham Toasts

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 6

Ingredients:

- 5 egg

- ¼ cup fresh parsley

- 1 teaspoon salt

- 10 oz. ham

- 2 tablespoon butter

- 6 tablespoon heavy cream

- 1 teaspoon sugar

- 1 teaspoon paprika

- 1 teaspoon oregano

- 4 oz. bacon, chopped

- 1 teaspoon minced garlic

- 10 oz. white bread

Directions:

1. Chop the white bread into the tiny cubes.

2. After this, beat the eggs in the bowl and mix them carefully with the help of the hand mixer.

3. After this, add salt, heavy cream, butter, sugar, paprika, oregano, and minced garlic.

4. Mix the mixture up gently.

5. Cut the ham into the strips and combine it with the chopped bacon.

6. Add the mixture in the egg liquid and stir it with the help of the fork.

7. After this, chop the parsley and add to the egg mixture.

8. Then stir the mass very carefully till you get the homogeneous but not smooth texture of the mixture and pour it in the slow cooker vessel.

9. Close the slow cooker lid and cook the dish on the HIGH for 3 hours.

10. When the dish is cooked – transfer it to the big plate and cut into the servings.

11. Enjoy!

Nutrition: calories 427, fat 25.2, fiber 5, carbs 27.69, protein 24

Butter Grits

Prep time: 10 minutes

Cooking time: 11 hours

Servings: 3

Ingredients:

- 2 cup grits

- 1/3 teaspoon salt

- 6 cup water

- 3 tablespoon butter

Directions:

1. Preheat the slow cooker on HIGH for 3 hours.

2. Meanwhile, combine the grits with the 2 cups of the water and leave for 1 hour.

3. After this, strain the grits in the colander.

4. Put the strained grits in the preheated slow cooker and add the remaining water.

5. Add salt and stir the mixture gently.

6. Close the slow cooker lid and cook the dish on HIGH for 9 hours.

7. When the time is over – add the butter and mix the mixture up.

8. Transfer the hot cooked grits in the bowls and serve.

9. Enjoy!

Nutrition: calories 263, fat 19.3, fiber 1, carbs 21.7, protein 3

Sausage Casserole

Prep time: 25 minutes

Cooking time: 4.5 hours

Servings: 7

Ingredients:

- 8 oz. sweet potato

- 2 red onion

- 12 oz. sausage

- 1 teaspoon butter

- 1 carrot

- 10 oz. Parmesan cheese

- 1 cup fresh dill

- ¼ cup milk

- 3 eggs

- 1 teaspoon salt

- ½ teaspoon paprika

- 1 tablespoon chives

Directions:

1. Wash the sweet potatoes carefully and slice them.

2. After this, peel the onions and carrot.

3. Chop the vegetables into the medium pieces.

4. Chop the sausages.

5. Beat the eggs in the bowl and whisk them.

6. After this, add the milk, salt, paprika, and chives in the whisked egg mixture. Stir it.

7. Then slice Parmesan and chop the fresh dill.

8. Make the layer of the sliced sweet potato in the slow cooker.

9. After this, add the sliced Parmesan and fresh dill.

10. Then sprinkle the mass with the chopped carrot and onions.

11. Add the chopped sausages and pour the egg-milk mixture.

12. Add the butter in the top of the casserole mass and close the slow cooker lid.

13. Cook the dish on HIGH for 4.5 hours.

14. When the time is over – mix the casserole very carefully until homogenous and serve it immediately.

15. Enjoy!

Nutrition: calories 550, fat 35.6, fiber 5, carbs 34, protein 26

Cottage Cheese Pudding

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 8

Ingredients:

- 2-pound cottage cheese

- 3 tablespoon sour cream

- ½ cup brown sugar

- 9 eggs

- 4 tablespoon raisins

- 1 teaspoon vanilla extract

- 1 tablespoon butter

- 3 tablespoon semolina

Directions:

1. Transfer the cottage cheese to the blender and blend it carefully for 1 minute.

2. After this, beat the eggs in the blended cottage cheese.

3. Add brown sugar and sour cream and continue to blend the mass for 3 minutes on the high speed.

4. After this, add butter and vanilla extract. Pulse the mixture for 30 seconds.

5. Remove the fluffy cottage cheese mass from the blender and transfer it to the big bowl.

6. Add raisins and semolina and mix carefully with the help of the fork.

7. After this, transfer the cottage cheese mass in the slow cooker vessel and cook on HIGH for 6 hours. The cottage cheese pudding will get the light brown color

8. Remove the cooked dish from the slow cooker and serve it.

9. Enjoy!

Nutrition: calories 325, fat 15.4, fiber 0, carbs 27.57, protein 18

Poppy Breakfast Pie

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 7

Ingredients:

- 3 tablespoon poppy

- 1 teaspoon baking soda

- 1 tablespoon lemon juice

- 8 oz. cottage cheese

- 3 egg

- 3 tablespoon milk

- 2 tablespoon water

- ½ cup flour

- 4 tablespoon sugar

- 2 tablespoon butter

- ½ teaspoon olive oil

- 1 teaspoon ground cardamom

Directions:

1. Sift the flour into the bowl.

2. Add baking soda, lemon juice, sugar, poppy, and ground cardamom.

3. Mix the mixture up.

4. After this, add the cottage cheese, water, and milk.

5. Beat the eggs in the flour mixture and add olive oil.

6. Knead the dough: firstly, use the spoon for the mixing, after this, knead the dough with the help of the fingertips. You should get the soft and little bit sticky dough.

7. After this, form the round bun from the dough and place it in the slow cooker vessel.

8. Close the slow cooker lid and cook the pie for 5 hours on HIGH.

9. When the time is over – let the pie chill till the room temperature.

10. Cut the pie into the servings. Sprinkle the dish with the powdered sugar if desired.

11. Enjoy!

Nutrition: calories 189, fat 10.4, fiber 1, carbs 16.24, protein 8

Western Omelette

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 14

Ingredients:

- 7 oz. potato, frozen, chopped

- 6 oz. ham, cooked

- 1 white onion

- 1 tablespoon chives

- 1 sweet yellow pepper

- 7 oz. Cheddar cheese

- 15 eggs

- 6 oz. milk

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

Directions:

1. Beat the eggs in the large bowl and whisk them carefully.

2. Chop the ham and dice the onion.

3. After this, chop the sweet pepper and shred Cheddar cheese.

4. Sprinkle the whisked egg mixture with the milk, salt, ground black pepper, and paprika.

5. Then put the chopped ham, sweet pepper, potatoes, and diced onion in the slow cooker.

6. Sprinkle the mixture with the whisked egg mixture and shredded cheese.

7. Close the slow cooker lid and cook Western Omelette on LOW for 10 hours.

8. Serve the omelet immediately.

9. Enjoy!

Nutrition: calories 205, fat 12.4, fiber 1, carbs 8.52, protein 15

Breakfast Melted Finger Potatoes

Prep time: 15 minutes

Cooking time: 12 hours

Servings: 8

Ingredients:

- 3-pound finger potatoes

- 2 tablespoon fresh rosemary

- 4 oz. bacon

- 1 teaspoon salt

- 1 teaspoon thyme

- 1 teaspoon fresh coriander

- 1 tablespoon butter

- 2 teaspoon heavy cream

Directions:

1. Wash the finger potatoes very carefully and do not peel them.

2. After this, chop the fresh rosemary and combine it with the salt and thyme.

3. Chop the fresh coriander leaves and add them to the rosemary mixture. Stir it.

4. Then chop the bacon and combine it with the finger potatoes.

5. Place the mixture in the large bowl and sprinkle with the spice mixture.

6. Mix the mixture up with the help of the hands and transfer to the slow cooker.

7. Add butter and heavy cream and close the lid.

8. Cook the dish on LOW for 12 hours.

9. When the potatoes are cooked – serve them only hot.

10. Enjoy!

Nutrition: calories 193, fat 6.3, fiber 4, carbs 30.76, protein 5

Fruit Muesli

Prep time: 20 minutes

Cooking time: 12 hours

Servings: 8

Ingredients:

- 1-pound oats

- 2 cup bran

- 2 tablespoon coconut

- 6 tablespoon brown sugar

- 1 tablespoon butter

- 1 teaspoon vanilla extract

- 3 tablespoon raisins

- 3 tablespoon dried apricots

- 3 tablespoon prunes

- 1 tablespoon walnuts

- 1 tablespoon sesame seeds

- 3 tablespoon cherries

- 5 cup milk

Directions:

1. Combine the coconut, brown sugar, vanilla extract, and raisins together.

2. Chop the dried apricots and prunes.

3. After this, crush the walnuts and slice the cherries.

4. Combine all the prepared ingredients together in the bowl.

5. Preheat the slow cooker on HIGH for 1 hour.

6. Then put the prepared fruit mixture in the slow cooker.

7. Add the oats and bran.

8. Pour the milk in the slow cooker vessel and stir the mass with the help of the wooden spatula.

9. Close the slow cooker lid and cook the muesli on LOW for 12 hours.

10. When the time is over – mix the cooked dish with the help of the wooden spatula carefully one more time and transfer it to the serving bowls.

11. Serve the dish immediately.

12. Enjoy!

Nutrition: calories 431, fat 17.8, fiber 16, carbs 80.05, protein 19

Breakfast Vanilla Pancake

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 8

Ingredients:

- 2-pound biscuit mix

- 1 cup milk

- 6 egg

- 6 oz. cream, whipped

- 7 tablespoon white sugar

- 1 teaspoon vanilla extract

- ½ teaspoon ground cardamom

- ½ cup strawberries

Directions:

1. Crack the eggs into the large bowl and mix them up with the help of the hand mixer.

2. After this, add milk and cream. Stir the liquid gently.

3. Then add white sugar and vanilla extract.

4. Add ground cardamom and biscuit mix.

5. Mix the mixture with the help of the hand whisker till you get the smooth and sour cream texture of the dough.

6. Cover the slow cooker vessel with the foil inside.

7. Pour the prepared pancake dough in the slow cooker and flatten it with the help of the spatula.

8. Close the slow cooker lid and cook the pancake on HIGH for 6 hours.

9. When the time is over – remove the cooked pancake from the slow cooker.

10. Slice the strawberries.

11. Sprinkle the prepared pancake with the sliced strawberries and cut it into the serving pieces.

12. Enjoy!

Nutrition: calories 466, fat 19.2, fiber 0, carbs 57.93, protein 15

Slow Cooker Tender Strawberry Porridge

Prep time: 15 minutes

Cooking time: 11 hours

Servings: 6

Ingredients:

- 2 cup strawberries

- 1 tablespoon raw honey

- 2 tablespoon powdered sugar

- 1 cup oatmeal

- 1 cup milk

- 1 teaspoon vanilla sugar

Directions:

1. Wash the strawberries and chop them roughly.

2. After this, trasfer the chopped strawberries in the blender.

3. Add the raw honey, milk, oatmeal, and vanilla sugar.

4. Pulse the mixture for 20 seconds.

5. Then preheat the slow cooker on HIGH for 30 minutes.

6. Pour the prepared liquid mixture into the preheated slow cooker and close the lid.

7. Cook the dish on LOW for 10 hours.

8. When the time is over – sprinkle the dish with the powdered sugar and mix the mixture up.

9. Transfer the dish to the bowls.

10. Serve the dish warm. Add the fresh fruits if desired.

11. Enjoy!

Nutrition: calories 92, fat 1.9, fiber 2, carbs 17.52, protein 2

Monkey bread

Prep time: 20 minutes

Cooking time: 2 hours

Servings: 6

Ingredients:

- 12 oz. biscuit rolls

- 1 tablespoon ground cinnamon

- 3 oz. white sugar

- 1 teaspoon vanilla extract

- 4 tablespoon butter

- 1 egg white

- 4 tablespoon brown sugar

Directions:

1. Cut the biscuit rolls into the small cubes.

2. Then put the ground cinnamon and white sugar in the bowl. Stir the mixture with the help of the form gently.

3. After this, melt the butter in the microwave oven.

4. Add the ground cinnamon mixture in the melted butter and whisk till sugar is dissolved.

5. After this, separate the biscuit roll cubes into 2 parts and place the first part in the slow cooker vessel.

6. Then sprinkle the layer of the biscuit cubes with the melted butter mixture and add the second part of the biscuit rolls.

7. Close the slow cooker lid and cook the dish for 2 hours on HIGH.

8. Meanwhile, whisk the egg white till the strong peaks and add the brown sugar.

9. Continue to whisk the egg white for 1 minute more – the icing is cooked.

10. When the monkey bread is done – remove it from the slow cooker and chill well.

11. Spread the surface of the monkey bread with the icing.

12. Enjoy!

Nutrition: calories 313, fat 16.8, fiber 3, carbs 34.14, protein 7

Scrambled Eggs

Prep time: 25 minutes

Cooking time: 20 minutes

Servings: 9

Ingredients:

- 8 eggs

- ½ cup spinach

- ½ cup cherry tomatoes

- 1 teaspoon dried oregano

- 1 teaspoon salt

- 3 tablespoon butter

- 1 teaspoon minced garlic

- 5 oz. Cheddar cheese

- ½ cup milk

Directions:

1. Beat the eggs in the bowl and whisk them.

2. After this, shred Cheddar cheese and add in the whisked eggs.

3. Then pour the milk and sprinkle the mixture with the dried oregano, salt, and minced garlic.

4. Mix the mixture up.

5. Chop the spinach and cut the cherry tomatoes into the halves.

6. Add the vegetables to the egg mixture and stir it gently.

7. Preheat the slow cooker on HIGH for 20 minutes.

8. After this, spread the slow cooker vessel with the butter carefully.

9. Pour the egg mixture, add the prepared vegetables in the slow cooker, and close the lid.

10. Cook the eggs on HIGH for 2 hours.

11. Then scramble the eggs and cook the dish for 2 hours more on HIGH.

12. When the scrambled eggs are cooked – transfer them to the serving plates.

13. Enjoy!

Nutrition: calories 187, fat 14.3, fiber 0, carbs 3.55, protein 11

Bacon Wrapped Eggs

Prep time: 15 minutes

Cooking time: 2.5 hours

Servings: 6

Ingredients:

- 7 oz. bacon, sliced

- 1 teaspoon salt

- 6 eggs, boiled

- ½ cup cream

- 3 tablespoon mayonnaise

- 1 tablespoon minced garlic

- 1 teaspoon ground black pepper

- 4 oz. Parmesan cheese

- 1 teaspoon dried dill

Directions:

1. Preheat the skillet.

2. Sprinkle the sliced bacon with the salt and ground black pepper.

3. Toss the sliced bacon into the preheated skillet and cook it for 1 minute on the medium heat from the each side. The bacon should be crunchy but still flexible.

4. Peel the eggs.

5. Combine the cream and mayonnaise together.

6. Add the minced garlic and dried dill.

7. Shred Parmesan cheese.

8. Put the cream mixture in the slow cooker vessel.

9. After this, wrap the peeled eggs in the prepared sliced bacon.

10. Put the prepared wrapped eggs in the slow cooker.

11. Cover the eggs with the layer of the shredded cheese and close the slow cooker lid.

12. Cook the dish on HIGH for 2.5 hours.

13. When the time is over – serve the wrapped eggs with gravy.

14. Enjoy!

Nutrition: calories 381, fat 31, fiber 1, carbs 8.07, protein 19

Breakfast Frittata Pie

Prep time: 15 minutes

Cooking time: 10 hours

Servings: 8

Ingredients:

- 7 oz. mozzarella

- 10 duck eggs

- 1 cup milk

- 3 tablespoon flour

- 1 teaspoon salt

- 1 teaspoon chili flakes

- ½ cup cherry tomatoes

- 1 red sweet pepper

- 1 yellow sweet pepper

- 1 apple

- 1 teaspoon butter

Directions:

1. Crack the eggs into the bowl and mix them up with the help of the hand mixer.

2. After this, pour the milk into the mixture.

3. Add the flour, salt, chili flakes, and butter.

4. Then peel the apple and chop it.

5. Add the chopped apple in the egg mixture.

6. Remove the seeds from the sweet peppers and chop them into the small pieces.

7. Chop the cherry tomatoes.

8. Whisk the egg mixture till the flour is dissolved and add the chopped vegetables.

9. Stir it gently.

10. Slice the mozzarella.

11. Then pour the egg mixture into the slow cooker and make the layer of the sliced mozzarella.

12. Close the slow cooker lid and cook frittata pie for 10 hours on LOW.

13. Cut the prepared dish into the slices.

14. Enjoy!

Nutrition: calories 252, fat 13.7, fiber 2, carbs 11.25, protein 21

Breakfast Jam with French Toasts

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 6

Ingredients:

- 1 cup white sugar

- 1 cup strawberries

- 1 tablespoon gelatin

- 3 tablespoon water

- 1 tablespoon lemon zest

- 1 teaspoon lemon juice

- ½ cup blueberries

- 6 oz. French toasts

Directions:

1. Wash the strawberries and blueberries carefully.

2. Transfer the ingredients to the food processor and blend them for 3 minutes or till the mixture is smooth.

3. After this, add the white sugar, lemon zest, and lemon juice.

4. Pulse the mixture for 30 seconds more.

5. Then pour the liquid into the slow cooker and cook it on HIGH for 1 hour.

6. Meanwhile, combine water with the gelatin and stir it carefully.

7. Add the prepared gelatin mixture in the slow cooker and whisk it carefully.

8. After this, close the lid and cook the jam for 3 hours more on high.

9. When the time is over – chill the prepared dish well.

10. Slice French toasts and spreads them with the prepared jam.

11. Enjoy!

Nutrition: calories 163, fat 8.3, fiber 2, carbs 20.48, protein 3

Sweet potatoes with the peanuts

Prep time: 15 minutes

Cooking time: 11 hours

Servings: 8

Ingredients:

- 2 tablespoon peanut butter

- ¼ cup peanuts

- 1-pound sweet potato

- 1 garlic clove

- 2 tablespoon lemon juice

- 1 cup onion, chopped

- ½ cup chicken stock

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

Directions:

1. Wash the sweet potato carefully and peel it.

2. Cut the sweet potato into the strips and combine with the peanut butter, lemon juice, salt, paprika, and ground black pepper.

3. Put the sweet potato strips in the slow cooker.

4. After this, peel the garlic clove and slice it.

5. Sprinkle the sweet potatoes with the sliced garlic clove.

6. Make the layer from the chopped onion in the slow cooker and close the lid.

7. Cook the dish on the LOW for 11 hours.

8. Crush the peanuts.

9. When the dish is cooked – sprinkle it with the crushed peanuts and serve immediately.

10. Enjoy!

Nutrition: calories 376, fat 22.4, fiber 6, carbs 39.36, protein 5

Creamy millet

Prep time: 8 minutes

Cooking time: 4 hours 10 minutes

Servings: 6

Ingredients:

- 3 cup millet

- 6 cup chicken stock

- 1 teaspoon salt

- 4 tablespoon heavy cream

- 5 oz. bacon, chopped

Directions:

1. Put the millet and chicken stock in the slow cooker vessel and mix the mixture.

2. Add salt and chopped bacon.

3. Close the slow cooker lid and cook the dish on HIGH for 4 hours or till the millet absorbs all the liquid.

4. Then add the heavy cream and mix the millet up.

5. Cook the dish on HIGH for 10 minutes more

6. After this, mix the mixture up carefully one more time and transfer the millet in the serving plates.

7. Enjoy!

Nutrition: calories 572, fat 17.8, fiber 9, carbs 83.09, protein 20

Spinach Muffins

Prep time: 20 minutes

Cooking time: 2.5 hours

Servings: 8

Ingredients:

- 1 cup spinach

- 5 tablespoon butter

- 1 cup flour

- 1 teaspoon salt

- ½ teaspoon baking soda

- 1 tablespoon lemon juice

- 1 tablespoon sugar

- 3 eggs

Directions:

1. Wash the spinach carefully and put it in the food processor. Blend the spinach until you get smooth mass.

2. After this, transfer the spinach mixture to the big bowl.

3. Beat the eggs in the bowl and whisk the mixture until homogenous.

4. Add the salt, baking soda, lemon juice, sugar, and flour.

5. Mix the dough up with the help of the hand mixer.

6. When you get the homogeneous and liquid dough – it is done.

7. Take the glass jars and put the muffin forms in them.

8. Then fill ½ of every muffing form with the dough and place them in the slow cooker.

9. Close the slow cooker lid and cook the muffins for 2.5 hours on high.

10. Then chill the muffins and remove them carefully from the glass jars.

11. Enjoy!

Nutrition: calories 172, fat 6.1, fiber 1, carbs 9.23, protein 20

Breakfast Peach Butter

Prep time: 15 minutes

Cooking time: 13 hours

Servings: 8

Ingredients:

- 15 oz. peach, pitted

- 2 cup sugar

- ¼ teaspoon salt

- 1 tablespoon ground cinnamon

- 1 teaspoon fresh ginger

- 5 tablespoon lemon juice

Directions:

1. Cut the peaches into the halves.

2. Then peel the peaches and cut them into the small cubes.

3. Place the peach cubes in the blender and blend well until you get the homogenous mass.

4. Put the blended peaches in the slow cooker.

5. Add the sugar and salt.

6. Peel the fresh ginger and grate it.

7. Add the grated ginger in the slow cooker too.

8. After this, add the ground cinnamon and mix the mixture carefully with the help of the wooden spatula.

9. Close the slow cooker lid and cook the dish for 13 hours on LOW.

10. When the time is over – open the slow cooker lid and add the lemon juice.

11. Stir the peach butter very carefully and let it chill totally.

12. Transfer the prepared dish in the glass jars and serve it with the white bread slices.

13. Enjoy!

Nutrition: calories 141, fat 0.1, fiber 1, carbs 37.03, protein 0

Breakfast Baby Carrots

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 6

Ingredients:

- 2 teaspoon fresh dill

- 1-pound baby carrot

- 1 teaspoon raw honey

- 1 teaspoon paprika

- 1 teaspoon ground ginger

- 3 tablespoon butter

- ½ teaspoon salt

- 2 eggs

Directions:

1. Chop the dill and combine it with the paprika and raw honey.

2. Add the ground ginger and salt. Mix the mixture up.

3. Beat the eggs in the bowl and whisk them well.

4. Add the raw honey mixture in the eggs and stir it.

5. After this, melt the butter and add it to the egg mixture too.

6. Wash the baby carrot carefully and toss in the slow cooker.

7. Pour the egg mixture into the slow cooker and stir it carefully with the help of the spatula.

8. Close the slow cooker lid and cook the dish on LOW for 8 hours. Stir the dish frequently during the cooking.

9. When the time is over and the baby carrot is soft – remove it from the slow cooker and serve immediately.

10. Enjoy!

Nutrition: calories 128, fat 9.2, fiber 3, carbs 8.36, protein 4

Muffins with Crunchy Bacon

Prep time: 15 minutes

Cooking time: 4.5 hours

Servings: 9

Ingredients:

- 1 cup flour

- 6 tablespoon butter

- 3 eggs

- 1 teaspoon salt

- ½ tablespoon apple cider vinegar

- 1 teaspoon baking powder

- 5 oz. bacon, chopped

Directions:

1. Melt the butter and combine it with salt, apple cider vinegar, and baking powder.

2. Then preheat the skillet and toss the chopped bacon there.

3. Roast the chopped bacon till it is crunchy. Stir the bacon frequently.

4. After this, add the crunchy bacon in the melted butter mixture. Stir it.

5. Whisk the eggs and pour the liquid into the bacon mixture.

6. Sift the flour and whisk the dough with the help of the hand whisker.

7. After this, fill the ¼ part of every muffin form with the dough and put the muffins in the glass jars.

8. Then pour the 1 cup of water in the slow cooker and place the glass jars with the muffins there.

9. Close the slow cooker and cook the muffins on HIGH for 4.5 hours.

10. Check if the muffins are cooked with the help of the wooden stick.

11. Chill the muffins and serve them.

12. Enjoy!

Nutrition: calories 211, fat 15.7, fiber 1, carbs 12.13, protein 6

Sausage Rolls

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 11

Ingredients:

- 1-pound puff pastry

- 2 tablespoon flour

- 1 tablespoon mustard

- 1 egg

- 10 oz. breakfast sausages

- 1 teaspoon paprika

- 1 tablespoon mayo

Directions:

1. Roll the puff pastry and sprinkle it with the flour.

2. After this, cut the puff pastry into the long thick strips.

3. Beat the egg in the bowl and whisk it.

4. Spread the puff pastry strips with the paprika, mayo, and mustard.

5. Then wrap every sausage in the puff pastry strips to make the sausage rolls.

6. Then brush every sausage roll with the whisked egg.

7. Cover the slow cooker vessel with the parchment and put the sausage rolls there.

8. After this, close the slow cooker and cook the dish for 3 hours on HIGH.

9. When the time is over – check if the sausage rolls are cooked; they should have the light golden color.

10. Then remove the prepared sausage rolls from the slow cooker and chill them for at least 10 minutes.

11. Serve the dish!

Nutrition: calories 311, fat 21.8, fiber 1, carbs 20.49, protein 8

Slow Cooker Meatballs

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 9

- Ingredients2-pound ground pork

- 1 tablespoon dried parsley

- 1 teaspoon dried dill

- 1 teaspoon paprika

- 1 teaspoon salt

- 1 egg

- 1 tablespoon semolina

- ½ cup tomato juice

- 3 tablespoon flour

- 1 tablespoon minced garlic

- 1 teaspoon onion powder

- 1 teaspoon sugar

- 1 teaspoon chives

- 1 oz. bay leaf

Directions:

1. Beat the egg in the big bowl and add the ground pork.

2. After this, sprinkle the meat mixture with the dried parsley and dried dill.

3. Then add salt and paprika.

4. Add semolina and minced garlic.

5. Sprinkle the mixture with the onion powder and mix it carefully with the help of the hands.

6. Then make the medium balls from the ground pork mixture.

7. Cover the tray with the parchment and transfer the meatballs there.

8. Cook them for 3 minutes at the preheated to 365 F oven.

9. Then transfer the meatballs to the slow cooker.

10. Whisk the tomato juice and flour together in the bowl.

11. Add chives, sugar, and bay leaf. Stir it.

12. Pour the tomato juice liquid in the slow cooker to try to cover the meatballs.

13. Close the slow cooker lid and cook the meatballs for 10 hours on LOW.

14. Serve the meatballs with the fried eggs.

15. Enjoy!

Nutrition: calories 344, fat 22.4, fiber 1, carbs 6.87, protein 28

Delicious Eggplant Pate with Breadcrumbs

Prep time: 27 minutes

Cooking time: 14 hours

Servings: 15

- Ingredients5 medium eggplants

- 2 sweet green pepper

- 1 cup bread crumbs

- 1 teaspoon salt

- 1 tablespoon sugar

- ½ cup tomato paste

- 2 yellow onion

- 1 tablespoon minced garlic

- ¼ chili pepper

- 1 teaspoon olive oil

- 1 teaspoon kosher salt

- 1 tablespoon mayo sauce

Directions:

1. Peel the eggplants and chop them.

2. Sprinkle the chopped eggplants with the salt and mix the vegetables up.

3. Leave vegetables for 10 minutes.

4. Meanwhile, combine the tomato paste with the kosher salt and sugar.

5. Add minced garlic and mayo sauce. Whisk it carefully.

6. The peel the onions and chop them.

7. Spray the slow cooker vessel with the olive oil inside.

8. Add the chopped onions.

9. Strain the chopped eggplants to get rid of the eggplant juice.

10. Transfer the strained eggplants in the slow cooker vessel too.

11. After this, add the tomato paste mixture.

12. Chop the chili pepper and sweet green peppers and add them in the slow cooker too.

13. After this, mix the mixture inside the slow cooker carefully with the help of the wooden spatula and close the lid.

14. Cook the dish for 14 hours on LOW.

15. When the time is over – transfer the prepared soft mass in the bowl and blend it until smooth with the help of the hand blender.

16. Sprinkle the prepared plate with the bread crumbs.

17. Enjoy!

Nutrition: calories 83, fat 0.8, fiber 7, carbs 18.15, protein 3

Red Beans with the sweet peas

Prep time: 21 minutes

Cooking time: 10 hours

Servings: 5

- Ingredients1 cup red beans

- 3 chicken stock

- 3 tablespoon tomato paste

- 1 onion

- 1 teaspoon salt

- 1 chili pepper

- 1 teaspoon sriracha

- 1 tablespoon butter

- 1 teaspoon turmeric

- 1 cup green peas

Directions:

1. Soak the red bean in water for 8 hours in advance.

2. After this, strain the red beans and put them in the slow cooker.

3. Add the chicken stock, salt, and turmeric.

4. Close the slow cooker lid and cook the red beans for 4 hours on HIGH.

5. Meanwhile, peel the onion and slice it.

6. Combine the sliced onion with the tomato paste, sriracha, and butter.

7. Chop the chili pepper and add it to the onion mixture.

8. After this, add sriracha and whisk it carefully.

9. When the time is over – open the slow cooker lid and add the onion mixture.

10. Stir it very carefully and close the slow cooker lid.

11. Cook the dish for 1 hour more on HIGH.

12. After this, stir the red beans mixture carefully again and add the green peas.

13. Cook the dish on LOW for 5 hours more.

14. After this, stir the dish gently and serve.

15. Enjoy!

Nutrition: calories 190, fat 3.1, fiber 8, carbs 31.6, protein 11

Nutritious Burrito Bowl

Prep time: 18 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients10 oz. chicken breast

- 1 tablespoon chili flakes

- 1 teaspoon salt

- 1 teaspoon onion powder

- 1 teaspoon minced garlic

- ½ cup white beans

- ¼ cup green peas

- 1 cup chicken stock

- ½ avocado, pitted

- 1 teaspoon ground black pepper

Directions:

1. Put the chicken breast in the slow cooker.

2. Sprinkle the chicken breast with the chili flakes, salt, onion powder, minced garlic, and ground black pepper.

3. Add the chicken stock.

4. Close the slow cooker lid and cook the dish for 2 hours on HIGH.

5. After this, open the slow cooker lid and sprinkle the chicken with the white beans and green peas.

6. Mix the mixture gently and close the lid.

7. Cook the dish for 5 hours more on LOW.

8. When the time is over – remove the meat, white beans, and green peas from the slow cooker.

9. Transfer the white beans and green peas in the serving bowls.

10. Shred the chicken breast and add it to the serving bowls too.

11. After this, peel the avocado and chop it.

12. Sprinkle the prepared burrito bowls with the chopped avocado.

13. Enjoy!

Nutrition: calories 192, fat 7.7, fiber 5, carbs 15.66, protein 16

Quinoa Curry

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 7

- Ingredients8 oz. potato

- 7 oz. cauliflower

- 1 cup onion, chopped

- 7 oz. chickpea, canned

- 1 cup tomatoes, chopped

- 13 oz. almond milk

- 3 cup chicken stock

- 8 tablespoon quinoa

- 1/3 tablespoon miso

- 1 teaspoon minced garlic

- 2 teaspoon curry paste

Directions:

1. Peel the potatoes and chop them.

2. Put the chopped potatoes, onion, and tomatoes into the slow cooker.

3. Combine the miso, chicken stock, and curry paste together.

4. Whisk the mixture till the ingredients are dissolved in the chicken stock.

5. Pour the chicken stock in the slow cooker too.

6. Separate the cauliflower into the florets.

7. Add the cauliflower florets and the chickpea in the slow cooker.

8. After this, add the almond milk, quinoa, and minced garlic.

9. Close the slow cooker lid and cook the dish on the LOW for 9 hours.

10. When the dish is cooked – chill it little and mix it gently.

11. Transfer the prepared curry quinoa in the bowls.

12. Enjoy!

Nutrition: calories 262, fat 4.6, fiber 7, carbs 44.31, protein 12

Ham Pitta Pockets

Prep time: 14 minutes

Cooking time: 1.5 minutes

Servings: 6

- Ingredients6 pitta bread

- 7 oz. mozzarella

- 1 teaspoon minced garlic

- 7 oz. ham

- 1 big tomato

- 1 tablespoon mayo

- 1 tablespoon heavy cream

Directions:

1. Preheat the slow cooker on the HIGH for 30 minutes.

2. Then make the medium cut in pitta bread.

3. Slice the mozzarella and ham.

4. Combine the mayo, heavy cream, and minced garlic.

5. Whisk the mixture.

6. Spread the pitta bread with the mayo mixture inside.

7. Slice the tomato.

8. After this, fill the pitta bread with the sliced mozzarella, tomato, and ham.

9. Wrap the pitta bread in the foil and place them in the slow cooker.

10. Close the slow cooker lid and cook the dish for 1.5 hours on HIGH.

11. Then discard the foil and serve the prepared Pitta pockets immediately.

12. Enjoy!

Nutrition: calories 273, fat 3.3, fiber 2, carbs 38.01, protein 22

Breakfast Meatloaf

Prep time: 18 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients12 oz. ground beef

- 1 teaspoon salt

- 1 teaspoon ground coriander

- 1 tablespoon ground mustard

- ¼ teaspoon ground chili pepper

- 6 oz. white bread

- ½ cup milk

- 1 teaspoon ground black pepper

- 3 tablespoon tomato sauce

Directions:

1. Chop the white bread and combine it with the milk.

2. Mix the mixture up and leave for 3 minutes.

3. Meanwhile, combine the ground beef, salt, ground coriander, ground mustard, ground chili pepper, and ground black pepper.

4. Stir the white bread mixture carefully and add it in the ground beef.

5. Mix the mixture up with the help of the spoon.

6. After this, cover the slow cooker vessel with the foil.

7. Make the shape of the meatloaf from the ground beef mixture.

8. Place the uncooked meatloaf in the slow cooker and spread it with the tomato sauce.

9. Close the slow cooker lid and cook the meatloaf for 7 hours on LOW.

10. Slice the prepared meatloaf and serve.

11. Enjoy!

Nutrition: calories 214, fat 14, fiber 3, carbs 12.09, protein 9

Breakfast Sweet Pepper Rounds

Prep time: 10 minutes

Cooking time: 3 hours

Servings: 4

- Ingredients2 red sweet pepper

- 7 oz. ground chicken

- 5 oz. Parmesan

- 1 tablespoon sour cream

- 1 tablespoon flour

- 1 egg

- 2 teaspoon almond milk

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- ¼ teaspoon butter

Directions:

1. Combine the sour cream with the ground chicken, flour, ground black pepper, almond milk, and butter. Mix it up.

2. After this beat egg in the mixture and stir it with the help of the fork.

3. Remove the seeds from the sweet peppers and slice them roughly.

4. Place the pepper slices in the slow cooker and fill them with the ground chicken mixture.

5. After this, chop Parmesan into the cubes and add in the sliced peppers.

6. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

7. When the time is over – make sure that the ground chicken is cooked and the cheese is melted.

8. Enjoy the dish immediately.

Nutrition: calories 261, fat 8.9, fiber 1, carbs 19.15, protein 26

Breakfast Cauliflower Hash

Prep time: 17 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients7 eggs

- ¼ cup milk

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- ½ teaspoon ground mustard

- 10 oz. cauliflower

- ¼ teaspoon chili flakes

- 5 oz. breakfast sausages

- ½ onion, chopped

- 5 oz. Cheddar cheese

Directions:

1. Wash the cauliflower carefully and separate it into the florets.

2. After this, shred the cauliflower florets.

3. Beat the eggs in the bowl and whisk.

4. Add the milk, salt, ground black pepper, ground mustard, chili flakes, and chopped onion in the whisked egg mixture.

5. Shred Cheddar cheese.

6. Chop the breakfast sausages.

7. Put the shredded cauliflower in the slow cooker.

8. Add the whisked egg mixture.

9. Add the shredded cheese and chopped sausages.

10. Mix the mixture gently and close the slow cooker lid.

11. Cook the dish on the LOW for 8 hours.

12. When the cauliflower hash is cooked – remove it from the slow cooker and mix up.

13. Enjoy!

Nutrition: calories 329, fat 21.8, fiber 2, carbs 10.31, protein 23

Bread Pudding with Dried Apricots

Prep time: 21 minutes

Cooking time: 5 hours

Servings: 9

- Ingredients10 oz. French bread

- 6 tablespoon dried apricots

- 10 oz. milk

- 3 eggs, beaten

- 4 tablespoon butter

- ½ teaspoon salt

- 1 teaspoon vanilla sugar

- ½ teaspoon ground nutmeg

- ½ teaspoon ground cardamom

- ¼ cup whipped cream

- 4 tablespoon brown sugar

Directions:

1. Preheat the milk and melt the butter.

2. Combine 2 components together.

3. Add the salt, vanilla sugar, ground nutmeg, ground cardamom, and brown sugar.

4. Mix the mixture up till the brown sugar is melted.

5. After this, chop French bread and put it in the slow cooker.

6. Chop the dried apricots and add them in the slow cooker too.

7. After this, whisk the eggs in the separated bowl.

8. Combine the whisked eggs with the milk liquid.

9. Add whipped cream and stir it carefully.

10. Then sprinkle the chopped bread with the milk liquid.

11. Stir it carefully till the bread starts to melt.

12. After this, close the slow cooker lid and cook the dish on the HIGH for 5 hours.

13. When the pudding is cooked – let it cool briefly.

14. Serve it!

Nutrition: calories 229, fat 11.5, fiber 1, carbs 24.3, protein 8

Breakfast Bread Boats

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 4

- Ingredients6 oz. baguette

- 7 oz. breakfast sausages

- 3 tablespoon whipped cream

- 1 teaspoon minced garlic

- 1 teaspoon onion powder

- 4 oz. ham

- 6 oz. Parmesan

- 3 tablespoon ketchup

- 2 oz. green olives

Directions:

1. Cut the baguette into the halves and remove the flesh from the bread.

2. After this, chop the breakfast sausages into the tiny pieces.

3. Shred Parmesan cheese and combine it with the chopped sausages.

4. Add the minced garlic, onion powder, and ketchup.

5. Add the whipped cream.

6. After this, grate the ham and add it to the prepared mixture.

7. Stir it carefully.

8. Fill the baguette halves with the sausage mixture.

9. Place the dish in the slow cooker and close the lid.

10. Cook the dish on LOW for 5 hours.

11. When the time is over – remove the dish from the slow cooker and cut every baguette half into 2 part.

12. Serve the cooked dish hot!

Nutrition: calories 483, fat 17.2, fiber 2, carbs 47.06, protein 35

Mushroom Casserole with Cheddar Cheese

Prep time: 18 minutes

Cooking time: 10 hours

Servings: 5

- Ingredients8 oz. mushrooms

- 1 cup cream

- 1 carrot

- 6 oz. Cheddar cheese

- 7 oz. chicken fillet

- 1 teaspoon butter

- 1 teaspoon fresh rosemary

- 1 teaspoon salt

- ½ teaspoon coriander

Directions:

1. Slice the mushrooms and put them in the slow cooker.

2. After this, peel the carrot and grate it.

3. Make the layer of the grated carrot in the slow cooker.

4. Then shred Cheddar cheese.

5. Cut the chicken fillet into the strips and sprinkle them with the fresh rosemary and coriander.

6. Place the chicken strips in the slow cooker.

7. Add the butter and sprinkle the casserole mixture with salt.

8. After this, make the layer of the shredded cheese and pour the cream.

9. Close the lid and cook the casserole for 10 hours on LOW.

10. When the casserole is cooked – transfer it to the serving plates.

11. Enjoy!

Nutrition: calories 405, fat 19.2, fiber 6, carbs 49.93, protein 15

Healthy Juicy Pumpkin Cubes

Prep time: 10 minutes

Cooking time: 10 hours

Servings: 4

- Ingredients2 tablespoon lemon juice

- 3 tablespoon liquid honey

- 1 tablespoon ground cinnamon

- 1 tablespoon brown sugar

- 1 tablespoon lemon zest

- 2 tablespoon water

- 1-pound pumpkin

Directions:

1. Peel the pumpkin and cut it into the big cubes.

2. Combine the liquid honey, ground cinnamon, brown sugar, lemon zest, and water together in the bowl. Stir it carefully.

3. Sprinkle the pumpkin cubes with the sugar mixture and stir it.

4. After this, transfer the pumpkin cubes in the slow cooker and close the lid.

5. Cook the pumpkin cubes on LOW for 10 hours.

6. When the pumpkin cubes are cooked – transfer them to the serving plates.

7. Sprinkle the pumpkin cubes with the remaining juice and serve immediately.

8. Enjoy!

Nutrition: calories 81, fat 0.2, fiber 2, carbs 21.84, protein 1

Soft Cabbage Petals with Onion Slices

Prep time: 17 minutes

Cooking time: 4.5 hour

Servings: 5

- Ingredients6 oz. ground chicken

- 10 oz. cabbage

- 1 white onion

- ½ cup tomato juice

- 1 teaspoon sugar

- ½ teaspoon salt

- 1 teaspoon ground black pepper

- 4 tablespoon chicken stock

- 2 garlic cloves

Directions:

1. Wash the cabbage carefully and cut it into the small petals.

2. After this, combine the tomato juice, sugar, salt, ground black pepper, and chicken stock together.

3. Peel the onion and slice it.

4. Put the cabbage petals and the sliced onion in the slow cooker.

5. Sprinkle the mixture with the tomato juice mixture and stir it carefully.

6. Peel the garlic cloves and cut them into 4 parts.

7. After this, add the garlic cloves in the slow cooker and close it.

8. Cook the dish on the HIGH for 4.5 hours.

9. When all the ingredients of the dish are cooked – remove the dish from the slow cooker vessel.

10. Enjoy!

Nutrition: calories 91, fat 3.1, fiber 2, carbs 9.25, protein 8

Bread Crumb Meatballs Bombs

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients1 cup bread crumbs

- 2 tablespoon sour cream

- 9 oz. ground chicken

- 7 oz. ground pork

- 1 teaspoon onion powder

- 1 onion, chopped

- 1 teaspoon ketchup

- ¼ teaspoon olive oil

Directions:

1. Combine the sour cream, ground chicken, ground pork, onion powder, chopped onion and ketchup in the big bowl.

2. Mix the meat mixture with the help of the fingertips.

3. After this, put the bread crumbs in the large bowl.

4. Make the ball from the meat mixture and toss them in the bread crumbs.

5. Coat the meatballs with the bread crumbs carefully.

6. Spray the slow cooker with the olive oil inside.

7. Place the prepared meatballs bombs in the slow cooker and close the lid.

8. Cook the meal for 7 hours on LOW.

9. Enjoy!

Nutrition: calories 116, fat 5, fiber 0, carbs 4.08, protein 14

Creamy Chicken Strips

Prep time: 23 minutes

Cooking time: 8 hours

Servings: 7

- Ingredients1 cup cream

- 2-pound chicken breast, skinned, boneless

- 1 teaspoon chili powder

- 3 tablespoon flour

- 1 teaspoon oregano

- 1 teaspoon ground white pepper

- 1 teaspoon sriracha

- 6 oz. asparagus

- 1 teaspoon sage

Directions:

1. Cut the chicken breast into the strips.

2. Combine the chili powder, flour, oregano, ground white pepper, and sage together in the shallow bowl.

3. Mix the mixture up and sprinkle the chicken strips with the spices.

4. After this, pour the cream in the slow cooker.

5. Chop the asparagus roughly and put the vegetables in the slow cooker.

6. Add the sriracha and stir the liquid mass carefully.

7. After this, place the chicken strips in the slow cooker. Do not mix the ingredients.

8. Close the slow cooker lid and cook the dish for 8 hours on LOW.

9. Let the prepared dish cool briefly and serve it with the creamy gravy.

10. Enjoy!

Nutrition: calories 311, fat 18.8, fiber 1, carbs 5.71, protein 29

Lunch

Chicken Salad with Vegetables

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 5

Ingredients:

- 12 oz. chicken breast, boneless, skinless

- 3 oz. white onion

- 4 oz. celery

- ¼ cup fresh parsley

- 2 cup chicken stock

- 1 tablespoon chives

- 1 cup green grape

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 oz. bay leaf

- 4 tablespoon garlic sauce

- ¼ teaspoon sugar

Directions:

1. Chop the chicken breast roughly and put it in the slow cooker.

2. Chop the celery and combine it with the chives.

3. Add the components in the slow cooker too.

4. After this, peel the onion, and cut it into 4 parts.

5. Put the onion in the slow cooker and add the chicken stock.

6. Close the slow cooker lid and cook the chicken for 5 hours on HIGH.

7. Meanwhile, wash the green grapes and cut them into the halves.

8. After this, take the big bowl and put the garlic sauce there.

9. Add sugar, ground black pepper, salt, and halved green grapes.

10. Chop the parsley and add in the bowl too.

11. When the chicken is cooked – remove it from the chicken stock and shred with the help of the fork.

12. Then add the shredded chicken in the garlic sauce mixture and mix it up carefully with the help of the fork.

13. Serve the salad immediately.

14. Enjoy!

Nutrition: calories 236, fat 9.9, fiber 3, carbs 19.6, protein 18

Pot Pie

Prep time: 18 minutes

Cooking time: 7 hours

Servings: 12

- Ingredients1-pound chicken fillet

- 6 medium potatoes

- 8 oz. baby carrot

- 3 tablespoon chives

- 1 cup cream

- 3 bouillon cubes

- 2 cup water

- 1 teaspoon minced garlic

- 1 teaspoon salt

- 1 cup mix vegetables, frozen

- 6 oz. biscuits mix

- 1/3 teaspoon chili flakes

Directions:

1. Chop the chicken fillet and put it in the slow cooker.

2. Peel the potatoes and chop them.

3. Wash the baby carrots carefully.

4. Place the vegetables in the slow cooker too.

5. After this, add chives, minced garlic, salt, and chili flakes.

6. Add the bouillon cubes and water and close the lid.

7. Cook the mixture on HIGH for 4 hours.

8. Meanwhile, combine the biscuits mix with the cream and whisk it.

9. After 4 hours, add the frozen vegetables in the slow cooker and pour the cream mixture.

10. Close the slow cooker and cook the dish for 3 hours more on HIGH.

11. When the time is over and the pot pie is cooked – serve it immediately.

12. Enjoy!

Nutrition: calories 337, fat 10.5, fiber 6, carbs 52.31, protein 10

Noodle Soup

Prep time: 20 minutes

Cooking time: 10 hours 40 minutes

Servings: 12

- Ingredients16 oz. chicken breast

- 1 teaspoon salt

- 1 teaspoon chili flakes

- 1 teaspoon coriander

- ½ teaspoon ground black pepper

- 1 teaspoon oregano

- 1 teaspoon rosemary

- 2 green sweet pepper

- 1 large white onion

- 1 teaspoon minced garlic

- 6 oz. spaghetti

- 10 cup chicken stock

- 1 teaspoon chives

- 3 oz. celery, chopped

Directions:

1. Put the chicken breast in the slow cooker.

2. Sprinkle it with the salt, chili flakes, coriander, ground black pepper, oregano, and rosemary.

3. After this, add minced garlic.

4. Pour the chicken stock.

5. Peel the onion and dice it.

6. Chop the sweet pepper and add them to the slow cooker.

7. Add the diced onion and stir the mixture with the help of the spatula.

8. After this, close the slow cooker lid and cook the chicken for 10 hours on LOW.

9. When the time is over – remove the chicken breast from the slow cooker and shred it well.

10. Return the shredded chicken breast back in the slow cooker and add chives.

11. Add celery and spaghetti.

12. Close the slow cooker lid and cook the dish for 40 minutes on HIGH.

13. When the soup is cooked – stir it gently and ladle into the serving bowls.

14. Enjoy!

Nutrition: calories 166, fat 6.1, fiber 1, carbs 13.38, protein 14

Zucchini Noodle Soup

Prep time: 10 minutes

Cooking time: 3 hours 25 minutes

Servings: 8

- Ingredients1-pound green zucchini

- 1 carrot

- 1 onion

- 8 cup chicken stock

- 2 red potatoes

- 3 oz. bacon, roasted

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- ½ teaspoon paprika

- ½ cup fresh dill

Directions:

1. Peel the carrot and cut it into the strips.

2. Then peel the onion and chop it.

3. Pour the chicken stock into the slow cooker.

4. Add carrot strips and chopped onion.

5. After this, add ground black pepper, salt, and paprika.

6. Chop the fresh dill.

7. Peel the potatoes and cut them into the cubes.

8. Add the red potato cubes in the slow cooker too.

9. Stir it gently and close the slow cooker lid.

10. Cook the soup mixture on HIGH for 3 hours.

11. Meanwhile, wash the green zucchini carefully and make the noodles from them with the help of the spiralizer.

12. When the time is over – add the zucchini noodles in the slow cooker and cook the soup on HIGH for 25 minutes more.

13. Stir the cooked soup gently and serve it.

14. Enjoy!

Nutrition: calories 216, fat 6.8, fiber 3, carbs 29.3, protein 11

White Beans Soup

Prep time: 22 minutes

Cooking time: 12 hours

Servings: 7

- Ingredients1 teaspoon canola oil

- 1 tablespoon garlic, chopped

- 3 oz. white onion

- 6 oz. celery stalk

- 2 cup white beans

- 6 cup water

- 1 teaspoon salt

- 1 tablespoon tomato paste

- 1 teaspoon ground black pepper

- ½ teaspoon rosemary

- 1 carrot

- 1 teaspoon turmeric

Directions:

1. Combine the canola oil with the chopped garlic.

2. Dice the white onion and chop the celery stalk.

3. Put the prepared vegetables in the slow cooker.

4. Add white beans, tomato paste, ground black pepper, rosemary, and turmeric.

5. Peel the carrot and chop it.

6. Add the chopped carrot in the slow cooker and pour water.

7. Close the slow cooker lid and cook the soup on LOW for 12 hours.

8. After this, blend the mixture for 20 seconds with the help of the hand mixer and add salt.

9. Stir the soup gently and ladle it into the serving bowls.

10. Enjoy!

Nutrition: calories 231, fat 1.9, fiber 10, carbs 40.8, protein 14

Onion Soup

Prep time: 10 minutes

Cooking time: 8 hours 15 hours

Servings: 6

- Ingredients7 oz. Gruyere cheese

- 5 cup chicken stock

- 1-pound white onion

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 tablespoon butter

- ½ teaspoon apple cider vinegar

- 6 oz. French bread, toasted

Directions:

1. Shred Gruyere cheese.

2. Peel the white onion and dice it.

3. Put the diced onion in the slow cooker.

4. Add salt, ground black pepper, butter, and apple cider vinegar in the slow cooker.

5. After this, pour the chicken stock in the slow cooker and stir the mixture gently.

6. Close the slow cooker lid and cook the soup on LOW for 8 hours.

7. Meanwhile, chop toasted French bread roughly.

8. When the time is over – ladle the soup into the serving bowls.

9. After this, preheat the oven to 365 F.

10. Put the chopped toasted bread in the bowls with soup and add the grated cheese.

11. Place the bowls with onion soup in the preheated oven and cook it till the cheese is melted and the surface of the soup gets light brown color.

12. Then remove the prepared soup from the oven and serve it immediately.

13. Enjoy!

Nutrition: calories 416, fat 20.1, fiber 3, carbs 39.55, protein 20

Slow Cooker Mac

Prep time: 10 minutes

Cooking time: 6 hours 7 minutes

Servings: 6

- Ingredients8 oz. Cheddar cheese

- 7 oz. macaroni

- 7 oz. milk

- 1 cup almond milk

- ½ teaspoon paprika

- 1 teaspoon salt

- 1 teaspoon oregano

- 1 teaspoon cilantro

½ teaspoon onion powder

Directions:

1. Combine the almond milk, milk, paprika, salt, oregano, cilantro, and onion powder together in the slow cooker.

2. Add the macaroni and mix the mixture up with the help of the wooden spatula.

3. After this, close the slow cooker lid and cook the macaroni on LOW for 6 hours.

4. Stir the macaroni every 2 hours.

5. Meanwhile, shred Cheddar cheese.

6. When the time is over and macaroni absorbs all the liquid – cover the macaroni with the shredded cheese and close the slow cooker lid.

7. Cook the dish for 7 minutes more on the HIGH.

8. When the macaroni is cooked – the cheese is melted. Try to stir the mixture gently.

9. Transfer the prepared dish in the serving plates.

10. Enjoy!

Nutrition: calories 231, fat 5.5, fiber 1, carbs 34.47, protein 11

Chickpea Stew

Prep time: 14 minutes

Cooking time: 8 hours

Servings: 8

- Ingredients7 oz. chickpea, canned

- 1 teaspoon paprika

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon powdered chili

- 5 tablespoon tomato puree

- 2 garlic cloves

- ½ teaspoon ground ginger

- 1 yellow sweet pepper

- 5 oz. pumpkin

- 5 cup beef broth

Directions:

1. Peel the garlic cloves and slice them.

2. Combine the paprika, salt, ground black pepper, powdered chili, and ground ginger together in the shallow bowl. Stir the spices.

3. After this, put the canned chickpea in the slow cooker.

4. Add tomato puree.

5. Slice the sweet pepper and add it in the slow cooker too.

6. Chop the pumpkin into the small cubes and add to the slow cooker.

7. Sprinkle the slow cooker ingredients with the spice mixture and add beef broth.

8. Close the slow cooker lid and cook the chickpea stew for 8 hours on LOW.

9. When the chickpea stew is cooked – mix it up gently with the help of the spoon.

10. Put the prepared dish on the serving plates.

11. Enjoy!

Nutrition: calories 199, fat 5.4, fiber 7, carbs 28.74, protein 11

Lunch Chili

Prep time: 16 minutes

Cooking time: 9 hours

Servings: 12

- Ingredients8 oz. ground beef

- ½ cup sweet corn

- ½ cup green peas

- 1 teaspoon salt

- ½ cup tomato juice

- 2 cup chicken stock

- 1 onion, chopped

- 1 cup sweet pepper, chopped

- 1 teaspoon minced garlic

- 1 teaspoon ground paprika

- ½ teaspoon ground ginger

- ½ cup fresh dill

- 1 carrot, chopped

- ½ chili

- 1 teaspoon thyme

- ¼ teaspoon olive oil

- 1 cup red beans, canned

Directions:

1. Peel the carrot and chop it.

2. Place the chopped carrot, chopped sweet pepper, chopped onion, green peas, sweet corn, and ground beef in the slow cooker.

3. Mix the mixture carefully.

4. Combine the salt, minced garlic, ground paprika, ground ginger, and thyme.

5. Sprinkle the slow cooker mixture with the spices.

6. Add chicken stock and tomato juice.

7. Chop the chili pepper and add it to the slow cooker.

8. Then add olive oil and red beans.

9. Mix the chili mixture gently and close the slow cooker lid.

10. Cook the chili for 9 hours on LOW.

11. When the chili is cooked – let it chill well.

12. Serve the dish into the serving plates and enjoy!

Nutrition: calories 154, fat 6.6, fiber 4, carbs 16.18, protein 8

Panade

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 14

- Ingredients13 oz. gray bread, toasted

- 1 cup white onion, chopped

- 1 tablespoon minced garlic

- 2 cup black beans

- 8 oz. mozzarella

- 8 cup chicken stock

- 1 teaspoon butter

- 4 oz. chicken sausages

- 1 teaspoon cayenne pepper

Directions:

1. Chop the gray bread roughly.

2. Toss the chopped onion, minced garlic, black beans, chicken stock, butter, and cayenne pepper in the slow cooker.

3. Chop the chicken sausages and add them in the slow cooker too.

4. After this, stir the mixture gently and close the slow cooker lid.

5. Cook the dish for 5 hours on HIGH.

6. Meanwhile, cut Mozzarella cheese into the strips.

7. When the time is over – sprinkle the dish with the chopped toasted bread and mozzarella strips.

8. Close the slow cooker lid and cook Panade for 2 hours more on HIGH.

9. When the dish is cooked – mix it gently with the help of the spatula and serve hot.

10. Enjoy!

Nutrition: calories 196, fat 5.2, fiber 3, carbs 24, protein 13

Fish-Pasta Casserole

Prep time: 19 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients10 oz. salmon

- 5 oz. pasta

- 1 cup heavy cream

- 2 cup chicken stock

- ½ teaspoon fresh rosemary

- 1 teaspoon salt

- ½ teaspoon coriander

- 8 oz. mozzarella

- 1 cup carrot, chopped

- 1 cup onion, diced

- ½ cup sweet corn

- 3 tablespoon tomato paste

- ¼ teaspoon cayenne pepper

Directions:

1. Chop the salmon and sprinkle the fish with the fresh rosemary, salt, and coriander.

2. Slice mozzarella.

3. Combine the chopped carrot and diced onion.

4. Combine cayenne pepper with the tomato paste and mix it.

5. After this, separate the onion mixture into 3 parts.

6. Separate the salmon into 2 parts.

7. Then make the layer of the onion mixture in the slow cooker.

8. Spread it with the tomato paste mixture gently.

9. After this, sprinkle with the salmon mixture.

10. Then make the layer of the onion mixture again.

11. Spread the onion layer with the tomato paste mixture.

12. Then make the layer of the pasta.

13. Make the layer of the salmon and sprinkle it with the last layer of the onion mixture.

14. Pour the chicken stock and heavy cream.

15. Then sprinkle the casserole with sliced mozzarella.

16. Close the slow cooker lid and cook the casserole for 9 hours on LOW.

17. When the casserole is cooked – let it cool well.

18. Serve it!

Nutrition: calories 291, fat 12.1, fiber 3, carbs 20.29, protein 26

Enchilada Soup

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 9

- Ingredients17 oz. chicken fillet

- 6 tablespoon enchilada sauce

- 1 tablespoon onion powder

- 8 cup chicken stock

- 1 tablespoon tomato paste

- 7 oz. black bean, canned

- 1 cup tomatoes

- 4 oz. corn kernel

- 1 jalapeno pepper

- 1 tablespoon garlic clove, sliced

- 1 cup fresh cilantro, chopped

- 1 tablespoon lemon juice

Directions:

1. Cut the chicken fillet into pieces.

2. Sprinkle the chicken pieces with the lemon juice.

3. Place the meat in the slow cooker.

4. After this, add the onion powder, enchilada sauce, tomato paste, canned black beans, sliced garlic, and chopped fresh cilantro.

5. Then slice the jalapeno pepper and chop the tomatoes.

6. Add the vegetables in the slow cooker and pour the chicken stock.

7. Close the slow cooker lid and cook the soup on LOW for 8 hours.

8. When the soup is cooked – let it rest for 20 minutes. Shred the chicken fillet if desired.

9. Ladle the prepared soup in the serving bowls.

10. Enjoy!

Nutrition: calories 251, fat 10.6, fiber 3, carbs 26.47, protein 13

Bacon Rigatoni

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients7 oz. bacon

- 10 oz. rigatoni

- 1 cup heavy cream

- 1 cup chicken stock

- 5 oz. fresh parsley

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon butter

- 4 oz. Parmesan cheese

- 1 tablespoon tomato sauce

- 1 tablespoon chives

Directions:

1. Chop the bacon into the tiny pieces and place it in the slow cooker vessel.

2. Cook the bacon on HIGH for 1 hour.

3. Meanwhile, chop the fresh parsley and combine it with the salt, heavy cream, butter, paprika, tomato sauce, and chives.

4. Shred Parmesan cheese.

5. When the time is passed – stir the bacon with the help of the wooden spatula.

6. Pour the cream mixture and add the chicken stock.

7. After this, add the rigatoni and cook them on high for 6 hours.

8. Stir the rigatoni every 1.5 hours.

9. Add the chives in the slow cooker in 15 minutes before the time is ended.

10. Mix the dish carefully.

11. When the time is passed – sprinkle the dish with the shredded cheese and leave it with the closed lid for 10 minutes. You should give the possibility to melt the cheese.

12. Serve the dish hot.

13. Enjoy!

Nutrition: calories 327, fat 25.6, fiber 3, carbs 13.03, protein 14

Stuffed Potatoes

Prep time: 16 minutes

Cooking time: 8 hour

Servings: 4

- Ingredients5 oz. Parmesan cheese

- 4 oz. Cheddar cheese

- 4 big potatoes

- 3 tablespoon cream cheese

- 1 teaspoon minced garlic

- 1 teaspoon chives

- 1 teaspoon fresh dill, chopped

- 1 teaspoon paprika

- 1 teaspoon butter

- ½ teaspoon salt

Directions:

1. Wash the big potatoes carefully. Leave the vegetables to dry.

2. Meanwhile, whisk the cream cheese with the minced garlic.

3. Add paprika and salt. Whisk the mixture till you get fluffy mass.

4. After this, slice Cheddar cheese and Parmesan cheese.

5. Make the medium crosswise cuts in the potatoes.

6. Fill the potatoes with the sliced cheese.

7. Then wrap the ½ part of potatoes in the foil to make the potato board.

8. Spread the potatoes with the whisked cream cheese mixture generously.

9. After this, sprinkle the potatoes with the chives and fresh dill.

10. Place the uncooked wrapped potatoes in the slow cooker.

11. Close the slow cooker lid and cook the lunch for 8 hours on LOW.

12. Serve the cooked meal only hot.

13. Enjoy!

Nutrition: calories 529, fat 17, fiber 8, carbs 74, protein 22

Hominy Stew

Prep time: 24 minutes

Cooking time: 9 hours

Servings: 8

- Ingredients10 oz. hominy, canned

- 1-pound pork chop

- 3 cup chicken stock

- 3 tablespoon salsa Verde

- 1 jalapeno pepper

- 7 oz. corn tortilla

- 6 tablespoon cream

- 1 teaspoon salt

- ½ teaspoon ground ginger

- 1/3 cup fresh parsley

Directions:

1. Chop the pork and put it in the slow cooker vessel.

2. Add strained hominy.

3. Sprinkle the mixture with the salsa Verde, cream, salt, and ground ginger.

4. After this, slice the jalapeno pepper and chop the fresh parsley.

5. Add the prepared ingredients in the slow cooker too.

6. Then pour the chicken stock and close the slow cooker lid.

7. Cook the dish on LOW for 9 hours.

8. Meanwhile, chop tortilla roughly and preheat them for 10 minutes in the oven.

9. When the stew is cooked – transfer it to the serving bowls.

10. Serve the stew with the prepared tortillas.

11. Enjoy!

Nutrition: calories 256, fat 10.6, fiber 3, carbs 20.43, protein 19

Pulled Beef Sandwiches

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients1-pound pork fillet

- 3 cup water

- 1 onion

- 2 garlic cloves

- 6 cinnamon buns

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 teaspoon onion powder

- 3 tablespoon tomato paste

- 1 tablespoon garlic sauce

1 cup lettuce

Directions:

1. Rub the pork fillet with the ground black pepper and onion powder.

2. Place the meat in the slow cooker.

3. Add the water and salt.

4. After this, peel the onion and garlic cloves.

5. Add the vegetables in the slow cooker too.

6. Add the tomato paste and close the slow cooker lid.

7. Cook the meat on HIGH for 6 hours.

8. When the meat is cooked – strain the meat and shred it carefully with the help of the fork.

9. Then cut the cinnamon buns into 2 parts and spread every bun part with the garlic sauce gently.

10. Then place the lettuce and pulled pork.

11. Make the sandwiches and serve them immediately.

12. Enjoy!

Nutrition: calories 518, fat 30.9, fiber 2, carbs 36.19, protein 23

Caramelized Zucchini with Chicken Cubes

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients2 tablespoon brown sugar

- 1 teaspoon salt

- 1-pound chicken fillet

- 3 zucchini

- ½ cup chicken stock

- 1 tablespoon fresh cilantro

- 1 teaspoon onion powder

- ½ teaspoon ground black pepper

- 1 carrot

- 1 tablespoon butter

Directions:

1. Cut the chicken fillet into the cubes.

2. Sprinkle the chicken cubes with the salt, ground black pepper, and onion powder.

3. Toss the chicken fillet mixture in the slow cooker.

4. Add the chicken stock and close the slow cooker lid.

5. Cook the chicken cubes for 4 hours on HIGH.

6. Meanwhile, cut the zucchini into the convenient pieces.

7. Melt the brown sugar and sprinkle the zucchini.

8. Peel the carrot and grate it.

9. Add the grated carrot to the zucchini mixture and stir it carefully.

10. After 4 hours, open the slow cooker lid and mix the chicken gently.

11. Add the carrot-zucchini mixture and close the lid.

12. Cook the dish for 2 hours on HIGH.

13. Then serve the prepared lunch immediately.

14. Enjoy!

Nutrition: calories 233, fat 13, fiber 2, carbs 19.93, protein 10

Lunch Ragout

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 10

- Ingredients7 oz. ground beef

- 6 oz. red cabbage

- 1 cup carrot, chopped

- 1 cup yellow onion, chopped

- 6 oz. tomato sauce

- 1 cup chicken stock

- 4 medium potatoes

- 1 tablespoon sugar

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon chili pepper

- 1 teaspoon cilantro

- 5 oz. celery stalk

- 3 garlic cloves, peeled

- 1 teaspoon butter

- 5 oz. Monterey Jack cheese

Directions:

1. Slice the red cabbage.

2. Pour the chicken stock and tomato sauce in the slow cooker.

3. Add the sliced red cabbage.

4. After this, add chopped onion and carrot.

5. After this, add peeled garlic cloves, salt, sugar, ground beef, ground black pepper, cilantro, chili pepper, and butter.

6. Then chop the celery stalk and peel the potatoes.

7. Chop the potatoes and transfer them to the slow cooker vessel.

8. After this, mix the mixture carefully and close the slow cooker lid.

9. Cook the ragout for 9 hours on LOW.

10. Shred Monetary Jack cheese.

11. When the ragout is cooked – transfer it to the serving plates and sprinkle the shredded cheese.

12. Enjoy!

Nutrition: calories 292, fat 12.1, fiber 5, carbs 35.06, protein 11

Stuffed plums

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 4

- Ingredients1-pound big plums, pitted

- 1 tablespoon pistachio, crushed

- 3 tablespoon cream cheese

- 3 oz. ground chicken

- 2 oz. Parmesan, shredded

- 1 teaspoon tomato sauce

- ¼ teaspoon oregano

Directions:

1. Separate the plums into the halves and remove the small amount of the flesh from the fruits.

2. Then combine the crushed pistachio, cream cheese, ground chicken, shredded Parmesan and tomato sauce together.

3. Add the oregano and mix the mixture up carefully.

4. After this, fill the plum halves with the cream cheese mixture and connect 2 plum halves together.

5. Then wrap every created plum in the foil.

6. Place the wrapped plums in the slow cooker and close the lid.

7. Cook the dish for 3 hours on HIGH.

8. When the dish is cooked – remove from the slow cooker and chill well.

9. After this, discard the foil and serve the lunch.

10. Enjoy!

Nutrition: calories 181, fat 6.9, fiber 2, carbs 19.89, protein 11

Stuffed Tomatoes

Prep time: 21 minutes

Cooking time: 6 hours

Servings: 5

- Ingredients5 large tomatoes

- 1 cup rice, cooked

- 4 oz. ground pork

- 1 egg

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- ½ teaspoon fresh dill

- ½ cup heavy cream

- ¼ cup chicken stock

- ½ onion, chopped

- ½ teaspoon cayenne pepper

Directions:

1. Wash the tomatoes carefully and cut the “hats”.

2. Then remove the flesh from the tomatoes.

3. Beat the egg in the cooked rice.

4. Add the ground pork, salt, ground black pepper, fresh dill, and chopped onion.

5. Sprinkle the mixture with the cayenne pepper and mix it up carefully with the help of the spoon.

6. Then fill the prepared tomatoes with the rice filling and cover them with the tomato “hats”.

7. Pour the chicken stock and heavy cream in the slow cooker.

8. Add the prepared stuffed tomatoes and close the slow cooker lid.

9. Cook the dish on LOW for 6 hours.

10. When the stuffed tomatoes are cooked – transfer them gently to the serving plates. Be careful not to crush them.

11. Enjoy the dish immediately or chill it gently.

Nutrition: calories 229, fat 13.5, fiber 8, carbs 21.44, protein 14

Avocado Cups

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 2

- Ingredients1 avocado, pitted

- 5 oz. chicken, canned

- 1 tablespoon fresh parsley

- 1 tablespoon fresh cilantro

- 1 teaspoon fresh dill

- ½ teaspoon ground coriander

- ½ teaspoon cayenne pepper

- 1 teaspoon tomato sauce

- ½ teaspoon olive oil

- ¼ teaspoon minced garlic

- ½ carrot

Directions:

1. Cut the avocado into halves and remove the ½ of all flesh.

2. Shred the canned chicken meat with the help of the fork and combine it with the fresh parsley, cilantro, and dill.

3. Mix the mixture with the help of the fork.

4. After this, sprinkle the shredded chicken mixture with the ground coriander, cayenne pepper, and minced garlic.

5. Peel the carrot and grate it.

6. Add the grated carrot to the chicken mixture.

7. After this, add the tomato sauce and mix it up.

8. Sprinkle the avocado halves with the olive oil.

9. Then fill the avocado with the chicken mixture.

10. Put the avocado halves in the slow cooker and cook on LOW for 3 hours.

11. When the dish is cooked – serve it immediately.

12. Enjoy!

Nutrition: calories 288, fat 21.9, fiber 8, carbs 11.72, protein 15

Cottage Cheese Dumplings

Prep time: 21 minutes

Cooking time: 56 minutes

Servings: 5

- Ingredients½ cup flour

- ½ cup cottage cheese

- 2 tablespoon sugar

- ½ teaspoon vanilla sugar

- 1 egg

- 6 tablespoon water

- ¼ teaspoon salt

Directions:

1. Sift the flour into the big bowl.

2. Blend the cottage cheese till you get fluffy mass.

3. Combine the cottage cheese fluffy mass with the sugar and vanilla sugar.

4. Beat the egg in the cottage cheese and sprinkle the mixture with salt.

5. Mix it up with the help of the fork.

6. Then combine the cottage cheese mass with the flour and knead the soft and non-sticky dough.

7. Then make the log from the dough and cut the log into 5 balls.

8. Pour the water into the slow cooker and add the cottage cheese balls.

9. Cook the dish on HIGH for 56 minutes.

10. When the time is over – stir the cooked dumpling with the help of the wooden spatula gently.

11. Serve the dumplings. Sprinkle the prepared dumplings with sour cream if desired.

12. Enjoy!

Nutrition: calories 103, fat 2.6, fiber 0, carbs 14.94, protein 5

Egg Noodles

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 3

- Ingredients8 oz. egg noodles

- 1 cup chicken soup, canned

- 1 teaspoon butter

- 1-pound chicken breast

- 1 tablespoon paprika

Directions:

1. Put the chicken breast in the slow cooker and add the paprika.

2. Pour the canned chicken soup and close the slow cooker lid.

3. Cook the dish for 5 hours on HIGH.

4. After this, remove the chicken breast from the slow cooker and shred it carefully.

5. Place the shredded chicken breast back in the slow cooker and add the egg noodles.

6. Close the slow cooker lid and cook the dish on HIGH for 7 minutes more.

7. When the dish is cooked - transfer it to the serving bowls and add the butter on the top of every bowl.

8. Serve the dish immediately.

9. Enjoy!

Nutrition: calories 424, fat 18.2, fiber 2, carbs 24.57, protein 39

Soft Cauliflower Florets

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients2-pound cauliflower head

- ¼ cup flour

- 2 eggs

- 1/3 cup heavy cream

- 1 teaspoon salt

- 1 cup water

- 1 teaspoon ground black pepper

- ½ teaspoon turmeric

- 1 teaspoon garlic powder

Directions:

1. Wash the cauliflower head and separate it into the medium florets.

2. Pour water in the slow cooker and add the cauliflower florets.

3. After this, close the slow cooker lid and cook the vegetables for 2 hours on HIGH.

4. Meanwhile, whisk the flour with the heavy cream in the mixing bowl.

5. Crack the eggs into the separated bowl and mix them with the help of the hand mixer.

6. After this, add the mixed eggs in the heavy cream liquid.

7. Add the salt, ground black pepper, turmeric, and garlic powder.

8. Mix the mixture up.

9. When the time is over – remove the cauliflower florets from the slow cooker and get rid of the water.

10. Coat the florets with the heavy cream liquid well.

11. Then transfer the cauliflower florets in the slow cooker and close the lid.

12. Cook the dish for 6 hours more on HIGH.

13. Serve the prepared dish only hot.

14. Enjoy!

Nutrition: calories 154, fat 7.4, fiber 4, carbs 15.93, protein 8

Pumpkin Soup

Prep time: 12 minutes

Cooking time: 3.5 hour

Servings: 8

- Ingredients1-pound pumpkin

- 2 potatoes

- 5 oz. carrot

- 1 onion

- 3 cup water

- 1 teaspoon cinnamon

- ¼ teaspoon nutmeg

- 1 teaspoon cilantro

- 1 teaspoon oregano

- ½ tablespoon salt

- 1 cup cream

Directions:

1. Peel the pumpkin and chop it.

2. Peel the potatoes and cut them into the cubes.

3. After this, peel the onion and dice it.

4. Put all the prepared ingredients in the slow cooker vessel.

5. Add water, salt, and cream.

6. Stir the vegetables gently and close the lid.

7. Cook the soup on HIGH for 3 hours.

8. After this, add oregano, cilantro, cinnamon, and nutmeg and cook the dish for 2 minutes more.

9. Then blend the soup with the help of the hand blender till you get the creamy texture.

10. Cook the soup for 30 minutes more on LOW.

11. Then ladle the prepared lunch in the serving bowls or keep the soup in the fridge.

12. Enjoy!

Nutrition: calories 468, fat 33.8, fiber 7, carbs 28.68, protein 20

Pappardelle

Prep time: 17 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients9 oz. pappardelle

- 4 oz. Parmesan cheese

- ¼ chili pepper

- 7 oz. ground chicken

- 1 tablespoon tomato paste

- 1 teaspoon salt

- 1 teaspoon butter

- ½ teaspoon ground black pepper

- 4 cup chicken stock

- 2 teaspoon fresh cilantro, chopped

Directions:

1. Chop the chili pepper and combine it with the chopped fresh cilantro.

2. Add the tomato paste and salt.

3. After this, add the ground chicken and ground black pepper.

4. Mix the mixture up carefully and toss in the slow cooker.

5. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

6. After this, add the pappardelle and chicken stock.

7. Mix the mixture gently and cook the dish on HIGH for 1 hour more.

8. When the time is over – place the prepared dish in the serving dish and add the butter.

9. Enjoy!

Nutrition: calories 253, fat 11.4, fiber 1, carbs 20.02, protein 17

Date Pudding with Ham

Prep time: 23 minutes

Cooking time: 9 hours

Servings: 7

- Ingredients8 oz. biscuits

- 1 cup milk

- 4 eggs

- 6 oz. ham

- 6 oz. dates, pitted

- 1 teaspoon cayenne pepper

- ½ teaspoon salt

- 2 tablespoon sugar

- 1 teaspoon butter

- 2 tablespoon semolina

Directions:

1. Cut the dates, ham into the strips, and combine the ingredients together.

2. Chop the biscuits and combine them with the milk.

3. Beat the eggs in the bowl and whisk them.

4. Add the cayenne pepper, salt, sugar, and semolina in the whisked eggs.

5. Pour the whisked egg mixture over the biscuits and stir it carefully till you get the homogenous texture.

6. After this, transfer the ham-date strips in the slow cooker and pour the biscuit mass.

7. Close the lid and cook the dish on LOW for 9 hours.

8. When the pudding is cooked – cut it into the servings.

9. Enjoy!

Nutrition: calories 328, fat 11.5, fiber 3, carbs 44.3, protein 14

Spicy Vegetable Casserole

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 6

- Ingredients3 oz. turnip

- 1 teaspoon cayenne pepper

- 1 teaspoon sriracha

- 4 tablespoon heavy cream

- 1 teaspoon salt

- ½ teaspoon chili flakes

- 1 teaspoon butter

- 2 potatoes

- 1 cup onion, sliced

- 2 carrot

- 1 can red beans

- 1 cup chicken stock

- 4 tortilla

Directions:

1. Prepare the vegetables: peel the turnip, potatoes, and carrot.

2. Cut the vegetables into the same size pieces.

3. Then spread the tortilla with the butter.

4. Combine the salt, chili flakes, heavy cream, cayenne pepper, and sriracha together.

5. Pour the mixture into the slow cooker vessel.

6. Add the prepared vegetables.

7. After this, make the layer of the sliced onion.

8. Cover the casserole with the tortilla and close the slow cooker lid.

9. Cook the casserole for 8 hours on LOW.

10. Enjoy!

Nutrition: calories 319, fat 7.4, fiber 7, carbs 53.46, protein 11

Cauliflower cutlets

Prep time: 16 minutes

Cooking time: 3.5 hours

Servings: 7

- Ingredients2 egg

- 4 tablespoon semolina

- 1 tablespoon flour

- 1 teaspoon salt

- ½ teaspoon olive oil

- ½ teaspoon paprika

- 1-pound cauliflower

2 oz. onion, chopped

Directions:

1. Beat the eggs in the bowl and whisk them with the help of the fork.

2. After this, wash the cauliflower and chop it roughly.

3. Place the chopped cauliflower in the food processor and blend it until you get a smooth mixture.

4. Combine the blended cauliflower with the whisked eggs.

5. Add flour, semolina, salt, paprika, and chopped onion.

6. Knead the non-sticky dough.

7. From the medium cutlets from the cauliflower dough.

8. Spray the slow cooker vessel with the olive oil.

9. Place the cauliflower cutlets in the slow cooker and close the lid.

10. Cook the dish for 3.5 hours on HIGH.

11. When the cauliflower cutlets are cooked – chill them little.

12. Serve the dish!

Nutrition: calories 82, fat 3, fiber 2, carbs 9, protein 5

Meatloaf with Eggs

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients10 oz. ground beef

- 3 eggs, boiled

- 1 egg, beaten

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 tablespoon dried dill

- 3 tablespoon ketchup

- 1 teaspoon almond flour

- 1 teaspoon chili flakes

Directions:

1. Peel the boiled eggs.

2. Combine the salt, ground black pepper, dried dill, chili flakes, and almond flour in the shallow bowl.

3. Stir the mixture.

4. Combine the spice mixture and ground beef together and stir it.

5. Add the beaten egg and mix the mixture with the help of the hands.

6. Then make the shape of the meatloaf from the ground beef mixture and transfer it to the slow cooker.

7. Put the peeled boiled eggs in the meatloaf and flatten the surface.

8. After this, cover the surface of the meatloaf with the ketchup and close the slow cooker lid.

9. Cook the dish for 5 hours on HIGH.

10. Chill the cooked dish carefully and slice it.

11. Enjoy!

Nutrition: calories 259, fat 20.9, fiber 1, carbs 4.23, protein 13

Polenta Dumplings

Prep time: 16 minutes

Cooking time: 65 minutes

Servings: 6

- Ingredients½ cup polenta

- ½ cup flour

- 1 teaspoon salt

- 4 oz. Parmesan

- ½ cup milk

- 2 eggs

- ¼ teaspoon ground ginger

- ½ cup water

- 1 onion, roasted

Directions:

1. Combine polenta and flour together.

2. Beat the egg in the mixture.

3. Add salt, milk, and ground ginger.

4. After this, grate Parmesan and add it to the flour mixture too.

5. Knead the non-sticky but soft dough.

6. Make the 6 balls from the soft dough.

7. Pour water in the slow cooker and cook it for 20 minutes on HIGH.

8. Then add the dough balls and close the slow cooker.

9. Cook the dumplings for 45 minutes on HIGH.

10. After this, strain the dumpling and place them in the big serving bowl.

11. Sprinkle the dish with the roasted onion.

12. Serve the dish immediately.

13. Enjoy!

Nutrition: calories 190, fat 5, fiber 1, carbs 22.62, protein 13

Garlic Jacket Potatoes

Prep time: 11 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients2-pound potatoes

- 1 cup heavy cream

- 1 tablespoon minced garlic

- 1 teaspoon garlic powder

- ½ teaspoon salt

- 1 tablespoon fresh dill

- 1 teaspoon butter

Directions:

1. Rub the non-peeled potatoes with the butter and place them in the slow cooker.

2. Combine the heavy cream with the minced garlic, garlic powder, salt, and fresh dill.

3. Whisk the heavy cream well.

4. Sprinkle the potatoes with the whisked heavy cream and close the slow cooker.

5. Cook the jacket potatoes for 7 hours on low.

6. Stir the potatoes during the cooking.

7. Serve the prepared potatoes with the remaining heavy cream.

8. Enjoy!

Nutrition: calories 198, fat 8.3, fiber 4, carbs 28, protein 4

Mushroom Stew

Prep time: 18 minutes

Cooking time: 10 hours

Servings: 7

- Ingredients1-pound mushrooms

- 7 oz. pork chop

- 1 tablespoon salt

- 2 tablespoon flour

- ½ cup tomato juice

- 3 tablespoon sour cream

- 1 cup chicken stock

- 1 large onion

- 1 teaspoon sugar

- 2 carrot

- 1 cup green peas

- 1 teaspoon garlic

Directions:

1. Slice the mushrooms and toss them in the slow cooker.

2. Add the pork chop and green pepper.

3. Peel the onion and carrots.

4. Cut the carrots into the strips and chop the onion.

5. Add the vegetables in the slow cooker.

6. After this, add the sour cream, chicken stock, sugar, and garlic.

7. Combine the tomato juice with the flour and stir it until the mass is homogeneous.

8. Add the tomato juice mixture in the slow cooker too.

9. When all the ingredients are added – stir the stew mixture carefully and close the lid.

10. Cook the meal for 10 hours on LOW.

11. When the stew is cooked – you can serve it immediately or keep in the fridge not more than 3 days.

12. Enjoy!

Nutrition: calories 316, fat 5.1, fiber 10, carbs 59.71, protein 16

Stuffed Peppers

Prep time: 22 minutes

Cooking time: 7.5 hours

Servings: 5

- Ingredients1 tomato

- 1 cup wild rice, cooked

- 4 oz. ground chicken

- 2 oz. mushroom, sliced

- ½ onion, sliced

- 1 teaspoon salt

- 1 teaspoon turmeric

- 1 teaspoon curry

- 1 cup chicken stock

- 2 teaspoon tomato paste

- 1 oz. black olives

- 5 red sweet pepper

Directions:

1. Prepare the sweet peppers: remove the seeds from the vegetables.

2. After this, toss the cooked wild rice in the bowl.

3. Add sliced mushrooms, onion, salt, turmeric, curry, and ground chicken.

4. Chop the tomatoes and add them to the rice mixture too.

5. Mix the mixture up.

6. Then pour chicken stock and tomato paste in the slow cooker.

7. Whisk the liquid gently.

8. Fill the prepared sweet peppers with the rice mass.

9. Add black olives and place them in the slow cooker.

10. Close the lid and cook the stuffed peppers for 7.5 hours on LOW.

11. Enjoy the dish with the gravy.

Nutrition: calories 232, fat 3.7, fiber 5, carbs 41.11, protein 12

Cheese Pie

Soft and delicious taste of the cheesecake will make you love this recipe!

Prep time: 18 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients1 teaspoon baking soda

- 1 tablespoon lemon juice

- 1 cup flour

- 1 cup milk

- 1 teaspoon salt

- 5 oz. Cheddar cheese, shredded

- 5 oz. Parmesan cheese, shredded

- 2 eggs

- ½ teaspoon oregano

- 1/3 teaspoon olive oil

Directions:

1. Sift the flour into the bowl.

2. Add baking soda, salt, all shredded cheese, and oregano.

3. Mix the mixture up.

4. After this, beat the eggs in the separated bowl. Whisk them.

5. Add milk, lemon juice, and mix the liquid.

6. Then combine the liquid mixture and dry mixture together.

7. Use the hand mixer to make the homogenous dough.

8. After this, spray the slow cooker with the olive oil inside and pour the dough there.

9. Close the slow cooker lid and cook the pie on high for 3.5 hours.

10. Check if the pie is cooked and cut it into the serving pieces.

11. Enjoy!

Nutrition: calories 288, fat 13.7, fiber 1, carbs 24.23, protein 16

Carrot with Honey Gravy

Prep time: 20 minutes

Cooking time: 2.5 hours

Servings: 4

- Ingredients:3 tablespoon mustard

- 2 tablespoon honey

- 1-pound carrot

- 1 teaspoon white sugar

- 1 teaspoon cinnamon

- ½ teaspoon salt

- 2 teaspoon butter

- 2 tablespoon water

Directions:

1. Peel the carrots and slice them.

2. Place the sliced carrot in the slow cooker.

3. Sprinkle the vegetables with the cinnamon, white sugar, water, and salt.

4. Mix it gently and close the slow cooker lid.

5. After this, cook the carrot for 2 hours on HIGH.

6. Meanwhile, whisk the mustard, honey, and butter together.

7. When the time is over – sprinkle the carrot with the mustard-honey sauce and stir it.

8. Cook the carrot for 30 minutes more on LOW.

9. Enjoy!

Nutrition: calories 99, fat 2.7, fiber 4, carbs 19.27, protein 1

Rice Apple Cups

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 4

- Ingredients:4 red apples

- 1 cup white rice

- 3 tablespoon raisins

- 1 onion, diced

- 7 tablespoon water

- 1 teaspoon salt

- 1 teaspoon curry

- 4 teaspoon sour cream

Directions:

1. Prepare the apples for the filling: remove the seeds and ½ of the flesh from the apples to make the shape of “cups”.

2. Then combine the raisins, diced onion, white rice, salt, and curry.

3. Mix the ingredients together.

4. Then fill the prepared apple “cups” with the rice mixture.

5. Put the sour cream on the top of every apple “cup”.

6. Pour the water into the slow cooker.

7. Place the apples in the slow cooker and close the lid.

8. Cook the dish on LOW for 8 hours.

9. When the apples are prepared – chill them until they are warm and serve.

10. Enjoy!

Nutrition: calories 317, fat 1.3, fiber 7, carbs 71.09, protein 4

Lunch Salsa Layer Pie

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients:8 tortilla

- 7 oz. ground beef

- 7 oz. salsa

- 5 oz. red beans, canned

- 5 oz. Cheddar cheese, shredded

- 3 tablespoon tomato sauce

- ¼ tablespoon salt

Directions:

1. Place 2 tortilla in the bottom of the slow cooker vessel.

2. Combine ground beef, tomato sauce, shredded cheese, and salt together.

3. Mix the mixture and transfer it to the slow cooker.

4. Add the 4 tortillas more and cover them with the canned red beans.

5. Then make the last layer of the remaining tortillas and sprinkle it with the salsa.

6. Close the slow cooker lid and cook the pie for 7 hours on LOW.

7. Check if the pie is cooked.

8. Let the prepared pie chill very well.

9. Cut the pie into servings.

10. Enjoy!

Nutrition: calories 433, fat 16, fiber 6, carbs 53, protein 19

Lunch Gratin

Prep time: 25 minutes

Cooking time: 5 hours

Servings: 7

- Ingredients:1-pound potato

- 2 white onion

- 1 cup chicken stock

- 7 oz. ground beef

- 1 teaspoon ground black pepper

- 1/3 cup tomato juice

- 1 teaspoon paprika

- 1 teaspoon salt

- ½ teaspoon cayenne pepper

- 1 teaspoon cilantro

Directions:

1. Peel the potato and slice it.

2. Separate the sliced potato into 2 parts.

3. Then combine the ground beef with the ground black pepper.

4. Peel the onions and slice them.

5. Make the layer of the 1 part of the sliced potato in the slow cooker.

6. Then spread the potato layer with the ground beef and sliced onions.

7. Cover the mass with the second layer of the sliced potato and sprinkle with the salt, cayenne pepper, and cilantro,

8. Add the tomato juice and chicken stock and close the slow cooker lid.

9. Cook the gratin for 5 hours on HIGH.

10. Enjoy!

Nutrition: calories 175, fat 9.1, fiber 2, carbs 16.72, protein 7

Rice Casserole

Prep time: 16 minutes

Cooking time: 8 hours 10 minutes

Servings: 6

- Ingredients:1 cup white rice

- 5 oz. broccoli

- 4 oz. cauliflower

- 1 cup Greek Yogurt

- 1 cup chicken stock

- 6 oz. Cheddar cheese

- 1 teaspoon onion powder

- 2 yellow onions

- 1 teaspoon paprika

- 1 tablespoon salt

- 2 cup water

- 1 teaspoon butter

Directions:

1. Wash the cauliflower and broccoli carefully and chop them.

2. Place the chopped vegetables in the slow cooker.

3. Add the chicken's stock and water.

4. After this, combine the onion powder, paprika, and salt together in the shallow bowl.

5. Add rice in the slow cooker.

6. Then sprinkle the mixture with the spice mixture.

7. Peel the onion and slice it.

8. Sprinkle the casserole mixture with the sliced onion and close the slow cooker lid.

9. Cook the casserole on LOW for 8 hours.

10. Meanwhile, shred Cheddar cheese.

11. When the time is passed – toss the butter in the casserole and sprinkle it with the shredded cheese.

12. Close the lid and cook the dish on HIGH for 10 minutes.

13. Mix the prepared casserole and serve immediately.

14. Enjoy!

Nutrition: calories 229, fat 4.2, fiber 3, carbs 36.27, protein 12

Layered Pie

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:2 sweet potatoes

- 2 red potatoes

- 6 oz. Parmesan

- 1 cup sweet corn

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon curry

- 2 red onions

- 1 cup flour

- 1 teaspoon baking soda

- ½ teaspoon apple cider vinegar

- 1 cup whey

- 3 tomatoes

- ¼ teaspoon butter

Directions:

1. Peel the sweet potatoes, red potatoes, and onions.

2. Slice the peeled vegetables.

3. Combine the curry, paprika, and salt together.

4. Sprinkle the prepared vegetables with the spice mixture.

5. Spread the slow cooker vessel with the butter inside.

6. After this, make the layer of the sliced red potatoes in the slow cooker.

7. Then make the layer of the sweet potatoes and sliced onions.

8. Sprinkle the layers with the sweet corn.

9. Slice the tomatoes and make the layer of the tomatoes in the slow cooker too.

10. Then combine the baking soda, apple cider vinegar, flour, and whey.

11. Whisk the mixture.

12. Shred Parmesan cheese.

13. Pour the whisked dough liquid in the slow cooker.

14. Then make the layer of the shredded cheese and close the slow cooker lid.

15. Cook the layered pie on HIGH for 6 hours.

16. When the pie is cooked – transfer it carefully to the serving plate and cut into the serving slices.

17. Enjoy!

Nutrition: calories 272, fat 1.9, fiber 4, carbs 51.34, protein 14

Lentil Salad

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 5

- Ingredients:¼ chili pepper

- 1 red onion

- ½ cup lentil

- ¼ cup rice

- ¼ teaspoon minced garlic

- 1 teaspoon chili flakes

- ¼ teaspoon ground ginger

- ½ teaspoon ground thyme

- 1 teaspoon salt

- 2 cup chicken stock

- 3 tablespoon sour cream

- 1 cup lettuce

Directions:

1. Peel the onion and slice it.

2. Chop the chili pepper.

3. Put the chopped chili pepper and diced onion in the slow cooker.

4. Add lentil and rice.

5. Sprinkle the mixture with the minced garlic, chili flakes, and ground ginger.

6. Add salt, ground thyme, and the chicken stock and mix the mass gently.

7. Close the slow cooker lid and cook the dish on HIGH for 7 hours.

8. Meanwhile, tear the lettuce and toss it in the salad bowl.

9. When the lentil mass is done – remove it from the slow cooker and chill little.

10. Transfer the warm lentil mass in the salad bowl.

11. Add sour cream and mix it up.

12. Enjoy!

Nutrition: calories 84, fat 3.3, fiber 2, carbs 11.29, protein 5

Spaghetti Salad

Prep time: 15 minutes

Cooking time: 6.5 hours

Servings: 6

- Ingredients:1-pound chicken breast

- ½ cup onion

- 6 oz. spaghetti

- 3 cup chicken stock

- 1 cup heavy cream

- 2 tablespoon mayo sauce

- 1 teaspoon minced garlic

- 1 teaspoon paprika

- ½ teaspoon salt

- ½ teaspoon ground black pepper

- 1 teaspoon sesame oil

- 1 tablespoon flax seeds

- 1 teaspoon sesame seeds

- 1 cup lettuce

- 2 sweet red pepper

Directions:

1. Rub the chicken breast with the paprika, salt, and ground black pepper.

2. Put the chicken breast in the slow cooker.

3. Add minced garlic and chicken stock.

4. Close the slow cooker lid and cook the dish for 4 hours on HIGH.

5. Then remove the cooked chicken and shred it.

6. Return the chicken back in the slow cooker.

7. Add heavy cream, sesame seeds, and spaghetti.

8. Mix it gently and close the slow cooker lid.

9. Cook the dish on HIGH for 2.5 hours more or till the spaghetti is cooked.

10. Meanwhile, slice the onion and chop the red sweet pepper.

11. Chop the lettuce roughly and place all the vegetables in the salad bowl.

12. Add the mayo sauce.

13. When the spaghetti is cooked – add the sesame oil to the mixture and stir it.

14. Transfer the hot spaghetti mass in the salad bowl and mix it.

15. Enjoy the salad warm.

Nutrition: calories 312, fat 17.9, fiber 2, carbs 16.37, protein 22

Couscous Salad

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients:1 cup couscous

- 1 green sweet pepper

- 2 garlic cloves

- 1 cup beef broth

- 1 teaspoon chives

- ½ cup cherry tomatoes

- 1 zucchini

- 7 oz. halloumi cheese

- 1 teaspoon olive oil

- 1 teaspoon paprika

- ¼ teaspoon ground cardamom

- 1 teaspoon salt

Directions:

1. Put the couscous in the slow cooker.

2. Add salt, ground cardamom, and paprika.

3. Chop the zucchini and add it in the slow cooker too.

4. Peel the garlic cloves and toss them in the slow cooker.

5. After this, add beef broth and mix the couscous gently with the help of the wooden spatula.

6. After this, close the slow cooker lid and cook on HIGH for 4 hours.

7. Chop the green sweet peppers and cut the cherry tomatoes into the halves.

8. Chop halloumi cheese roughly.

9. Toss the prepared ingredients in the big salad bowl.

10. When the couscous is done – stir it carefully and put in the prepared salad mass.

11. Mix it up and chill for 5 minutes.

12. Enjoy!

Nutrition: calories 170, fat 9.6, fiber 1, carbs 12.59, protein 9

Quinoa Salad

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients:½ lemon

- 1 avocado, pitted

- 1 red onion

- 1 cup white quinoa

- 1 cup water

- 1 teaspoon canola oil

- ½ cup fresh dill

- 1 cup green peas, frozen

- 1 teaspoon garlic powder

Directions:

1. Put the quinoa in the slow cooker.

2. Add water and green peas.

3. Close the slow cooker lid and cook it for 7 hours on LOW.

4. Meanwhile, peel the onion and avocado.

5. Dice the red onion and chop the avocado.

6. Squeeze juice from the lemon.

7. Put the diced onion and chopped avocado in the bowl.

8. Chop the fresh dill and add it in the bowl too.

9. When the quinoa is cooked – chill the mixture till it is warm and sprinkle with the canola oil. Stir it.

10. After this, transfer the quinoa mixture in the bowl too and sprinkle with the squeezed lemon juice.

11. Mix the salad gently and serve it immediately.

12. Enjoy!

Nutrition: calories 195, fat 7.7, fiber 6, carbs 26.77, protein 6

Lunch Chicken Wraps

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:6 tortilla

- 3 tablespoon Caesar dressing

- 1-pound chicken breast

- ½ cup lettuce

- 1 cup water

- 1 oz. bay leaf

- 1 teaspoon salt

- 1 teaspoon ground pepper

- 1 teaspoon coriander

- 4 oz. Feta cheese

Directions:

1. Put the chicken breast in the slow cooker.

2. Sprinkle the meat with the bay leaf, salt, ground pepper, and coriander.

3. Add water and cook the chicken breast for 6 hours on LOW.

4. Then remove the cooked chicken from the slow cooker and shred it with the help of the fork.

5. Chop the lettuce roughly.

6. Then chop Feta cheese.

7. Combine the chopped ingredients together.

8. Add the shredded chicken breast and Caesar dressing.

9. Mix the mixture carefully.

10. After this, spread the tortillas with the shredded chicken mixture and wrap them.

11. Enjoy!

Nutrition: calories 376, fat 18.5, fiber 3, carbs 29.43, protein 23

Nutritious Lunch Wraps

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients:7 oz. ground pork

- 5 tortilla

- 1 tablespoon tomato paste

- ½ cup onion, chopped

- ½ cup lettuce

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 teaspoon sour cream

- 5 tablespoon water

- 4 oz. Parmesan

- 2 tomatoes

Directions:

1. Combine the ground pork with the tomato paste, ground black pepper, salt, and sour cream.

2. Transfer the meat mixture to the slow cooker and cook it on HIGH for 4 hours.

3. Meanwhile, chop the lettuce roughly.

4. Slice the tomatoes.

5. Shred Parmesan cheese.

6. Place the sliced tomatoes in the tortillas.

7. After this, add the chopped lettuce and shredded Parmesan.

8. When the ground pork is cooked – chill it till the room temperature.

9. Add the ground pork in the tortillas and wrap them.

10. Enjoy!

Nutrition: calories 318, fat 7, fiber 2, carbs 3.76, protein 26

Butternut Squash Soup

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 9

- Ingredients:2-pound butternut squash

- 4 teaspoon minced garlic

- ½ cup onion, chopped

- 1 teaspoon salt

- ¼ teaspoon ground nutmeg

- 1 teaspoon ground black pepper

- 8 cup chicken stock

- 1 tablespoon fresh parsley

Directions:

1. Peel the butternut squash and cut it into the chunks.

2. Toss the butternut squash chunks in the slow cooker.

3. Add chopped onion, minced garlic, and chicken stock.

4. Close the slow cooker lid and cook the soup for 8 hours on LOW.

5. Meanwhile, combine the ground black pepper, ground nutmeg, and salt together.

6. Chop the fresh parsley.

7. When the time is over – remove the soup from the slow cooker and blend it with the help of the blender until you get creamy texture of the soup.

8. Sprinkle the soup with the spice mixture and add chopped parsley.

9. Serve the soup warm.

10. Enjoy!

Nutrition: calories 129, fat 2.7, fiber 2, carbs 20.85, protein 7

Eggplants Bacon Wraps

Prep time: 17 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients:10 oz. eggplant

- 5 oz. halloumi cheese

- 1 teaspoon minced garlic

- 3 oz. bacon, chopped

- ½ teaspoon ground black pepper

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 tomato

Directions:

1. Slice the eggplants crosswise.

2. Then rub the eggplants with the ground black pepper, salt, and paprika.

3. Slice halloumi cheese and tomato.

4. Combine the chopped bacon and minced garlic together.

5. Mix the mixture up.

6. After this, place the sliced eggplants in the slow cooker.

7. Cook the eggplants on HIGH for 1 hour.

8. After this, chill the eggplants.

9. Place the sliced tomato and cheese in the eggplant slices.

10. Add the chopped bacon mixture and make the wraps.

11. After this, secure the eggplants with the toothpicks and return the eggplant wraps back in the slow cooker.

12. Cook the dish on HIGH for 4 hours more.

13. When the dish is cooked – serve it immediately.

14. Enjoy!

Nutrition: calories 131, fat 9.4, fiber 2, carbs 7.25, protein 6

Mexican Warm Salad

Prep time: 26 minutes

Cooking time: 10 hours

Servings: 10

- Ingredients:1 cup black beans

- 1 cup sweet corn, frozen

- 3 tomatoes

- ½ cup fresh dill

- 1 chili pepper

- 7 oz. chicken fillet

- 5 oz. Cheddar cheese

- 4 tablespoon mayonnaise

- 1 teaspoon minced garlic

- 1 cup lettuce

- 5 cup chicken stock

- 1 cucumber

Directions:

1. Put the chicken fillet, sweet corn, black beans, and chicken stock in the slow cooker.

2. Close the slow cooker lid and cook the mixture on LOW for 10 hours.

3. When the time is over – remove the mixture from the slow cooker.

4. Shred the chicken fillet with the help of 2 forks.

5. Chill the mixture till the room temperature.

6. Chop the lettuce roughly.

7. Chop the cucumber and tomatoes.

8. Place the lettuce, cucumber, and tomatoes in the big serving plate.

9. After this, shred Cheddar cheese and chop the chili pepper.

10. Add the chili pepper in the serving plate too.

11. After this, add the chicken mixture on the top of the salad.

12. Sprinkle the salad with the mayonnaise, minced garlic, and shredded cheese.

13. Enjoy the salad immediately.

Nutrition: calories 182, fat 7.8, fiber 2, carbs 19.6, protein 9

Hot Chorizo Salad

Prep time: 20 minutes

Cooking time: 4 hours 30 minutes

Servings: 6

- Ingredients:8 oz. chorizo

- 1 teaspoon olive oil

- 1 teaspoon cayenne pepper

- 1 teaspoon chili flakes

- 1 teaspoon ground black pepper

- 1 teaspoon onion powder

- 2 garlic cloves

- 3 tomatoes

- 1 cup lettuce

- 1 cup fresh dill

- 1 teaspoon oregano

- 3 tablespoon cashew

Directions:

1. Chop the chorizo sausages roughly and place them in the slow cooker.

2. Cook the sausages for 4 hours on HIGH.

3. Meanwhile, combine the cayenne pepper, chili flakes, ground black pepper, and onion powder together in the shallow bowl.

4. Chop the tomatoes roughly and add them to the slow cooker after 4 hours.

5. Cook the mixture for 30 minutes more on HIGH.

6. Crush the cashew.

7. Chop the fresh dill and combine it with oregano.

8. When the chorizo sausage mixture is cooked – place it in the serving bowl.

9. Tear the lettuce and add it in the bowl too.

10. After this, peel the garlic cloves and slice them.

11. Add the sliced garlic cloves in the salad bowl too.

12. Then sprinkle the salad with the spice mixture, olive oil, fresh dill mixture, and crush cashew.

13. Mix the salad carefully.

14. Enjoy!

Nutrition: calories 249, fat 19.8, fiber 2, carbs 7.69, protein 11

Stuffed Eggplants

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 4

- Ingredients:4 medium eggplants

- 1 cup rice, half cooked

- ½ cup chicken stock

- 1 teaspoon salt

- 1 teaspoon paprika

- ½ cup fresh cilantro

- 3 tablespoon tomato sauce

- 1 teaspoon olive oil

Directions:

1. Wash the eggplants carefully and remove the flesh from them.

2. Then combine the rice with the salt, paprika, and tomato sauce.

3. Chop the fresh cilantro and add it to the rice mixture. Stir it.

4. Then fill the prepared eggplants with the rice mixture.

5. Pour the chicken stock and olive oil in the slow cooker.

6. Add the stuffed eggplants and close the slow cooker lid.

7. Cook the dish on LOW for 8 hours.

8. When the eggplants are prepared – chill them little and serve immediately.

9. Enjoy!

Nutrition: calories 277, fat 9.1, fiber 24, carbs 51.92, protein 11

Light Lunch Quiche

Prep time: 21 minutes

Cooking time: 4 hours 25 minutes

Servings: 7

- Ingredients:7 oz. pie crust

- ¼ cup broccoli

- 1/3 cup sweet peas

- ¼ cup heavy cream

- 2 tablespoon flour

- 3 eggs

- 4 oz. Romano cheese

- 1 teaspoon cilantro

- 1 teaspoon salt

- ¼ cup spinach

- 1 tomato

Directions:

1. Cover the slow cooker vessel with the parchment inside.

2. Then put the pie crust and flatten it well with the help of the fingertips.

3. After this, chop the broccoli and combine it with the sweet peas.

4. Combine the heavy cream, flour, cilantro, and salt together. Stir the liquid until smooth.

5. Then beat the eggs in the heavy cream liquid and mix it with the help of the hand mixer.

6. When you get homogeneous mass – combine it with the broccoli mixture.

7. Chop the spinach and add it to the mass.

8. Chop the tomato and add it to the mass too.

9. After this, pour the prepared mixture into the pie crust slowly.

10. Close the slow cooker lid and cook the quiche for 4 hours on HIGH.

11. Shred Romano cheese.

12. After 4 hours, sprinkle the quiche surface with the shredded cheese and cook the dish for 25 minutes more.

13. Serve the prepared quiche!

14. Enjoy!

Nutrition: calories 287, fat 18.8, fiber 1, carbs 17.1, protein 11

Chicken Open Sandwich

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 4

- Ingredients:7 oz. chicken fillet

- 1 teaspoon cayenne pepper

- 5 oz. mashed potato, cooked

- 6 tablespoon chicken gravy

- 4 slices French bread, toasted

- 2 teaspoon mayo sauce

- 1 cup water

Directions:

1. Put the chicken fillet in the slow cooker and sprinkle it with the cayenne pepper.

2. Add water and chicken gravy.

3. Close the slow cooker lid and cook the chicken for 8 hours on LOW.

4. Then combine the mashed potato with the mayo sauce.

5. Spread toasted French bread with the mashed potato mixture.

6. When the chicken is cooked – cut it into the strips and combine with the remaining gravy from the slow cooker.

7. Place the chicken strips over the mashed potato.

8. Enjoy the open sandwich warm!

Nutrition: calories 314, fat 9.7, fiber 3, carbs 45.01, protein 12

Onion Lunch Muffins

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 7

- Ingredients:1 egg

- 5 tablespoon butter

- 1 cup flour

- ½ cup milk

- 1 teaspoon baking soda

- 1 cup onion, chopped

- 1 teaspoon cilantro

- ½ teaspoon sage

- 1 teaspoon apple cider vinegar

- 1/ cup water

- 1 tablespoon chives

- 1 teaspoon olive oil

Directions:

1. Beat the egg in the bowl and whisk it.

2. Melt the butter and add it in the whisked egg.

3. Sprinkle the mixture with the flour, baking soda, chopped onion, milk, sage, apple cider vinegar, cilantro, and chives.

4. Knead the homogeneous liquid dough.

5. After this, spray the muffin form with the olive oil inside.

6. Fill the ½ part of every muffin form and place them in the glass jars.

7. After this, pour water in the slow cooker vessel.

8. Place the glass jars with muffins in the slow cooker and close the lid.

9. Cook the muffins for 8 hours on LOW.

10. Check if the muffins are cooked with the help of the toothpick and remove them from the slow cooker.

11. Enjoy the dish warm!

Nutrition: calories 180, fat 11, fiber 1, carbs 16.28, protein 4

Tuna in Potatoes

Prep time: 16 minutes

Cooking time: 4 hours

Servings: 8

- Ingredients:4 large potatoes

- 8 oz. tuna, canned

- ½ cup cream cheese

- 4 oz. Cheddar cheese

- 1 garlic clove

- 1 teaspoon onion powder

- ½ teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon dried dill

Directions:

1. Wash the potatoes carefully and cut them into the halves.

2. Wrap the potatoes in the foil and place in the slow cooker.

3. Close the slow cooker lid and cook the potatoes on HIGH for 2 hours.

4. Meanwhile, peel the garlic clove and mince it.

5. Combine the minced garlic clove with the cream cheese, tuna, salt, ground black pepper, onion powder, and dill.

6. Then shred Cheddar cheese and add it to the mixture.

7. Mix it carefully until homogenous.

8. When the time is over – remove the potatoes from the slow cooker and discard the foil only from the flat surface of the potatoes.

9. Then take the fork and mash the flesh of the potato halves gently.

10. Add the tuna mixture in the potato halves and return them back in the slow cooker.

11. Cook the potatoes for 2 hours more on HIGH.

12. Enjoy!

Nutrition: calories 247, fat 5.9, fiber 4, carbs 35.31, protein 14

Banana Lunch Sandwiches

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 4

- Ingredients:2 banana

- 8 oz. French toasts, frozen

- 1 tablespoon peanut butter

- ¼ teaspoon ground cinnamon

- 5 oz. Cheddar cheese

- ¼ teaspoon turmeric

Directions:

1. Peel the bananas and slice them.

2. Spread the French toasts with the peanut butter well.

3. Then slice Cheddar cheese.

4. Combine the ground cinnamon with the turmeric and stir the mixture.

5. Sprinkle the French toasts with the spice mixture.

6. Then make the layer of the sliced bananas on the toasts and add the sliced cheese.

7. Cover the toast with the second part of the toast to make the sandwich.

8. Place the banana sandwiches in the slow cooker and cook them on HIGH for 2 hours.

9. Serve the prepared banana sandwiches only hot.

10. Enjoy!

Nutrition: calories 248, fat 7.5, fiber 2, carbs 36.74, protein 10

Parmesan Potato with Dill

Prep time: 17 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients:1-pound small potato

- ½ cup fresh dill

- 7 oz. Parmesan

- 1 teaspoon rosemary

- 1 teaspoon thyme

- 1 cup water

- ¼ teaspoon chili flakes

- 3 tablespoon cream

- 1 teaspoon salt

Directions:

1. Peel the potatoes and put them in the slow cooker.

2. Add water, salt, thyme, rosemary, and chili flakes.

3. Close the slow cooker lid and cook the potato for 2 hours on HIGH.

4. Meanwhile, shred Parmesan cheese.

5. Chop the fresh dill.

6. When the time is over – sprinkle the potato with the cream and fresh dill.

7. Stir it carefully with the help of the wooden spoon.

8. After this, add shredded Parmesan cheese and close the slow cooker lid.

9. Cook the potato on HIGH for 2 hours more.

10. Then open the slow cooker lid and do not stir the potato anymore.

11. Gently transfer the dish to the serving plates.

12. Enjoy!

Nutrition: calories 235, fat 3.9, fiber 2, carbs 32.26, protein 1

Light Taco Soup

Prep time: 24 minutes

Cooking time: 7 hours

Servings: 5

- Ingredients:7 oz ground chicken

- ½ teaspoon sesame oil

- 3 cup vegetable stock

- 3 oz. yellow onion

- 1 cup tomato, canned

- 3 tomatoes

- 5 oz. kernel corn

- 1 jalapeno pepper

- ½ cup white beans, drained

- 3 tablespoon taco seasoning

- ¼ teaspoon salt

- 3 oz. black olives

- 5 corn tortilla, for serving

Directions:

1. Peel the onion and dice it.

2. Chop the fresh and canned tomatoes.

3. Chop the kernel corn.

4. Then slice the jalapeno pepper.

5. Slice the black olives.

6. Place the ground chicken, sesame oil, vegetable stock, diced onion, chopped tomatoes, sliced black olives, sliced jalapeno pepper, and kernel corn in the slow cooker.

7. Add the white beans, taco seasoning, and salt.

8. Stir the soup mixture gently and close the slow cooker lid.

9. Cook the soup for 7 hours on LOW.

10. Meanwhile, cut the corn tortillas into the strips and bake them in the preheated to 365 F oven for 10 minutes.

11. When the soup is cooked – ladle it into the serving bowls and sprinkle with the baked corn tortilla strips.

12. Enjoy!

Nutrition: calories 328, fat 9.6, fiber 10, carbs 45.19, protein 18

Slow Cooker Risotto

Prep time: 20 minutes

Cooking time: 3 hours 30 minutes

Servings: 6

- Ingredients:7 oz. Parmigiano-Reggiano

- 2 cup chicken broth

- 1 teaspoon olive oil

- 1 onion, chopped

- ½ cup green peas

- 1 garlic clove

- 2 cup long grain rice

- ¼ cup dry wine

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 carrot, chopped

- 1 cup beef broth

Directions:

1. Spray the skillet with the olive oil inside.

2. Add the chopped onion and carrot and roast the vegetables for 3 minutes on the medium heat.

3. Then put the vegetables in the slow cooker.

4. Toss the long grain rice in the remaining oil and roast it for 1 minute on the high heat. Stir it frequently.

5. Peel the garlic clove and slice it.

6. Add the roasted long grain rice and sliced garlic in the slow cooker.

7. Add green peas, dry wine, salt, ground black pepper, and beef broth.

8. After this, add the chicken broth and stir the mixture gently.

9. Close the slow cooker lid and cook the risotto for 3 hours.

10. Then stir the risotto gently.

11. Shred Parmigiano-Reggiano and sprinkle the risotto.

12. Close the slow cooker lid and cook the dish for 30 minutes more.

13. Enjoy the prepared risotto immediately!

Nutrition: calories 268, fat 3, fiber 4, carbs 53.34, protein 7

Lemon Orzo

Prep time: 20 minutes

Cooking time: 2 hours 30 minutes

Servings: 5

- Ingredients:4 oz. shallot

- 7 oz. orzo

- 2 cup chicken stock

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 lemon

- ¼ cup cream

- 2 yellow sweet pepper

- 1 cup baby spinach

Directions:

1. Chop the shallot and place it in the slow cooker.

2. Add the chicken stock and paprika.

3. Sprinkle the mixture with the ground black pepper and salt.

4. Stir it gently and cook on HIGH for 30 minutes.

5. Meanwhile, grate the zest from the lemon and squeeze the juice.

6. Add the lemon zest and juice in the slow cooker and stir it.

7. After this, chop the baby spinach.

8. Add it in the slow cooker.

9. Remove the seeds from the yellow sweet peppers and chop them into the tiny pieces.

10. Add the chopped peppers in the slow cooker.

11. After this, add orzo and heavy cream.

12. Stir the mass carefully and close the slow cooker lid.

13. Cook the dish for 2 hours on LOW.

14. Then mix the dish gently with the help of the spoon.

15. Enjoy!

Nutrition: calories 152, fat 4, fiber 3, carbs 24.79, protein 7

Veggie Bean Stew

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:½ cup barley

- 1 cup black beans

- ¼ cup red beans

- 2 carrot

- 1 cup onion, chopped

- 1 cup tomato juice

- 2 potatoes

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 4 cup water

- 4 oz. tofu

- 1 teaspoon garlic powder

- 1 cup fresh cilantro

Directions:

1. Place barley, black beans, and red beans in the slow cooker vessel.

2. Add chopped onion, tomato juice, salt, ground black pepper, and garlic powder.

3. After this, add water and close the slow cooker lid.

4. Cook the dish for 4 hours on HIGH.

5. Meanwhile, peel the carrots and cut them into the strips.

6. Peel the potatoes and chop them.

7. Add the carrot strips and chopped potatoes in the slow cooker vessel after 4 hours of cooking.

8. Chop the fresh cilantro and add it in the slow cooker too.

9. Stir the mass gently and close the slow cooker lid.

10. Cook the stew for 3 hours more on LOW.

11. Serve the prepared dish immediately or keep it in the fridge, not more than 3 days.

12. Enjoy!

Nutrition: calories 207, fat 3.5, fiber 8, carbs 37.67, protein 8

Carrot Soup with Cardamom

Prep time: 18 minutes

Cooking time: 12 hours

Servings: 9

- Ingredients:1-pound carrot

- 1 teaspoon ground cardamom

- ¼ teaspoon nutmeg

- 1 teaspoon salt

- 3 tablespoon fresh parsley

- 1 teaspoon honey

- 1 teaspoon marjoram

- 5 cup chicken stock

- ½ cup yellow onion, chopped

- 1 teaspoon butter

Directions:

1. Toss the butter in the pan and add chopped onion.

2. Chop the carrot and add it to the pan too.

3. Roast the vegetables for 5 minutes on the low heat.

4. After this, place the roasted vegetables in the slow cooker.

5. Add ground cardamom, nutmeg, salt, marjoram, and chicken stock.

6. Close the slow cooker lid and cook the soup for 12 hours on LOW.

7. Chop the fresh parsley.

8. When the time is over – blend the soup with the help of the hand blender till you get the smooth texture.

9. Then ladle the soup into the serving bowls.

10. Sprinkle the prepared soup with the chopped fresh parsley and honey.

11. Enjoy the soup immediately!

Nutrition: calories 80, fat 2.7, fiber 2, carbs 10.19, protein 4

Cod Chowder

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients:1 yellow onion

- 10 oz. cod

- 3 oz. bacon, sliced

- 1 teaspoon sage

- 5 oz. potatoes

- 1 carrot, grated

- 5 cup water

- 1 tablespoon almond milk

- 1 teaspoon ground coriander

- 1 teaspoon salt

Directions:

1. Peel the onion and chop it.

2. Put the chopped onion and grated carrot in the slow cooker vessel.

3. Add the sage, almond milk, ground coriander, and water.

4. After this, chop the cod into the 6 pieces.

5. Add the fish in the slow cooker vessel too.

6. Then chop the sliced bacon and peel the potatoes.

7. Cut the potatoes into the cubes.

8. Add the ingredients in the slow cooker vessel and close the slow cooker lid.

9. Cook the chowder for 3 hours on HIGH.

10. Ladle the prepared cod chowder in the serving bowls. Sprinkle the dish with the chopped parsley if desired.

11. Enjoy!

Nutrition: calories 108, fat 4.5, fiber 2, carbs 8.02, protein 10

Sweet Corn Pilaf

Prep time: 21 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients:2 cups rice

- 1 cup sweet corn, frozen

- 6 oz. chicken fillet

- 1 sweet red pepper

- 1 yellow sweet pepper

- ½ cup green peas, frozen

- 1 carrot

- 4 cup chicken stock

- 2 tablespoon almond flakes

- 1 teaspoon olive oil

- 1 teaspoon salt

- 1 teaspoon ground white pepper

Directions:

1. Peel the carrot and cut into the small cubes.

2. Combine the carrot cubes with the frozen sweet corn and green peas.

3. After this, place the vegetable mixture in the slow cooker vessel.

4. Add the rice, chicken stock, olive oil, salt, and ground white pepper.

5. After this, cut the chicken fillet into the strips and add the meat to the rice mixture.

6. Chop all the sweet peppers and add them in the slow cooker too.

7. Close the slow cooker lid and cook the pilaf for 8 hours on LOW.

8. When the pilaf is cooked – stir it gently and sprinkle with the almond flakes.

9. Mix the dish carefully again.

10. Serve it immediately.

11. Enjoy!

Nutrition: calories 390, fat 18.6, fiber 13, carbs 54.7, protein 18

Zucchini Lasagna

Prep time: 26 minutes

Cooking time: 5 hours

Servings: 7

- Ingredients:1-pound green zucchini

- 7 tablespoon tomato sauce

- ½ cup fresh parsley

- 1 tablespoon fresh dill

- 1 tablespoon minced garlic

- 7 oz. Parmesan

- 1 onion, chopped

- 4 tablespoon ricotta cheese

- 5 oz. mozzarella

- 2 eggs

- ½ cup baby spinach

- 1 teaspoon olive oil

Directions:

1. Slice the zucchini.

2. Spray the slow cooker vessel with the olive oil and make the layer of the zucchini slices. Use 2 or 3 slices.

3. Then combine the tomato sauce, fresh dill, minced garlic, onion, ricotta cheese.

4. Chop the spinach and fresh parsley.

5. Add the greens to the mixture.

6. Then shred Cheddar cheese and add in the tomato sauce mixture.

7. Beat the egg in the separated bowl and whisk it.

8. Combine the tomato sauce mixture and whisked egg together and stir it.

9. Then spread the zucchini layer with the tomato sauce mixture and cover it with the second layer of the zucchini slices.

10. Gradually make the zucchini layer and spread them with the tomato sauce.

11. Spread the last zucchini layer generously and close the slow cooker lid.

12. Cook the dish for 5 hours on HIGH.

13. When the lasagna is cooked – let it chill well.

14. Enjoy!

Nutrition: calories 233, fat 6.4, fiber 3, carbs 20.74, protein 23

Mediterranean Vegetable Mix

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:1 zucchini

- 2 eggplants

- 2 red onion

- 4 potatoes

- 4 oz. asparagus

- 2 tablespoon olive oil

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon salt

- 1 tablespoon Mediterranean seasoning

- 1 teaspoon minced garlic

Directions:

1. Combine the olive oil, Mediterranean seasoning, salt, paprika, ground black pepper, and minced garlic together.

2. Whisk the mixture well.

3. After this, wash all the vegetables carefully.

4. Cut the zucchini, eggplants, and potatoes into the medium cubes.

5. Cut the asparagus into 2 parts.

6. Then peel the onions and cut them into 4 parts.

7. Toss all the vegetables in the slow cooker and sprinkle them with the olive spice mixture.

8. Close the slow cooker lid and cook the vegetable mix for 7 hours on LOW.

9. Serve the prepared vegetable mix only hot.

10. Enjoy!

Nutrition: calories 227, fat 3.9, fiber 9, carbs 44.88, protein 6

Delightful Cottage Cheese Casserole

Prep time: 21 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:1-pound cottage cheese

- 7 oz. spaghetti, cooked

- 5 eggs

- 1 cup heavy cream

- 5 tablespoon semolina

- 3 tablespoon white sugar

- 1 teaspoon vanilla extract

- 1 teaspoon marjoram

- 1 teaspoon lemon zest

- 1 teaspoon butter

Directions:

1. Blend the cottage in the blender for 1 minute.

2. After this, beat the eggs in the cottage mixture and continue to blend it for 3 minutes more on the medium speed.

3. Add the heavy cream, semolina, white sugar, vanilla extract, marjoram, lemon zest, and butter.

4. Blend the mixture on the maximum speed for 1 minute.

5. Then chopped the cooked spaghetti.

6. Place 3 tablespoon of the cottage cheese mixture in the slow cooker to make the layer.

7. After this, make the layer from the chopped cooked spaghetti.

8. Repeat the steps till you use all the chopped spaghetti.

9. Then spread the last layer of the spaghetti with the cottage cheese mixture and close the slow cooker lid.

10. Cook the casserole for 7 hours on LOW.

11. When the casserole is cooked – it will have the light brown color.

12. Serve it warm and enjoy!

Nutrition: calories 242, fat 13.8, fiber 1, carbs 17.44, protein 12

Meatballs with Coconut Gravy

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:3 tablespoons coconut

- 1 tablespoon curry paste

- 1 teaspoon salt

- 1 cup heavy cream

- 1 tablespoon flour

- 1 teaspoon cayenne pepper

- 10 oz. ground pork

- 1 egg

- 1 tablespoon semolina

- ½ cup onion, chopped

- 1 teaspoon kosher salt

- 3 tablespoon bread crumbs

- 1 teaspoon ground black pepper

Directions:

1. Combine the coconut, curry paste, and salt together.

2. Add heavy cream and flour.

3. Whisk the mixture and pour in the slow cooker.

4. Cook it on the LOW for 1 hour.

5. Meanwhile, beat the egg in the big bowl and whisk it.

6. Add the cayenne pepper, ground pork, semolina, chopped onion, kosher salt, bread crumbs, and ground black pepper.

7. Mix the mixture to get the meatball mass.

8. Then make the small balls from the meat mixture and place them in the slow cooker.

9. Coat the meatballs with the prepared coconut gravy and close the lid.

10. Cook the dish for 7 hours on LOW.

11. When the meatballs are cooked – serve them only with the coconut gravy.

12. Enjoy!

Nutrition: calories 197, fat 10.1, fiber 1, carbs 12.56, protein 14

Dal

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 11

- Ingredients:1 teaspoon cumin

- 1 oz. mustard seeds

- 10 oz. lentils

- 1 teaspoon fennel seeds

- 7 cup water

- 6 oz. tomato, canned

- 4 oz. onion

- ½ teaspoon fresh ginger, grated

- 1 oz. bay leaf

- 1 teaspoon turmeric

- 1 teaspoon salt

- 2 cup rice

Directions:

1. Peel the onion.

2. Chop the onion and tomatoes and place them in the slow cooker.

3. Combine the cumin, mustard seeds, and fennel seeds in the shallow bowl.

4. Add the bay leaf and mix the mixture.

5. Sprinkle the vegetables in the slow cooker with the spice mixture.

6. Add salt, turmeric, and grated fresh ginger.

7. After this, add rice and mix the mixture up.

8. Then add the lentils and water.

9. Stir it gently until homogenous.

10. Then close the slow cooker lid and cook Dal for 5 hours on LOW.

11. When the dish is done – stir it gently and transfer to the serving plates.

12. Enjoy!

Nutrition: calories 124, fat 5.9, fiber 6, carbs 20.68, protein 6

Side Dishes

Parsley Cauliflower Rice

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 6

Ingredients:

- 2-pound cauliflower

- 1 cup parsley

- 1 teaspoon salt

- 1 teaspoon cilantro

- ¼ teaspoon red pepper

- 4 cup chicken stock

- ½ teaspoon cumin

- 1 onion

- 1 carrot

Directions:

1. Wash the cauliflower carefully and separate the vegetable into the florets.

2. Put the cauliflower florets in the slow cooker.

3. Sprinkle the vegetables with the salt, cilantro, red pepper, and cumin.

4. Peel the onion and carrot.

5. Grate the vegetables and add them in the slow cooker vessel too.

6. After this, add chicken stock and mix the mixture gently with the help of the spoon.

7. Close the slow cooker lid and cook the dish for 2.5 hours on HIGH.

8. After this, take the spatula and mash the vegetable mixture carefully till you get the rice-like consistency.

9. Then chop the parsley and add it to the cauliflower rice mixture.

10. Close the slow cooker lid and cook the dish for 1.5 hours more.

11. When the dish is cooked – mix it up gently with the help of the spatula.

12. Serve it.

13. Enjoy!

Nutrition: calories 111, fat 2.5, fiber 4, carbs 16.57, protein 8

Butter Couscous

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 7

Ingredients:

- 1 teaspoon cilantro

- 1 tablespoon sesame seeds

- ½ teaspoon ground coriander

- ¼ teaspoon ground ginger

- 1 teaspoon salt

- 3 tablespoon butter

- 6 cup beef broth

- 5 cup couscous

- 1 tablespoon dried dill

- 1 teaspoon oregano

Directions:

1. Combine the cilantro, sesame seeds, ground coriander, ground ginger, salt, dried dill, and oregano together in the shallow bowl.

2. Mix the mixture gently.

3. After this, combine the spice mixture with the couscous and stir it.

4. Place the couscous mass in the slow cooker and add the beef broth.

5. Close the slow cooker vessel and cook the dish on LOW for 8 hours.

6. When the couscous is cooked – it will absorb all the liquid.

7. Add the butter and mix it very well.

8. Serve the side dish immediately.

9. Enjoy!

Nutrition: calories 194, fat 6.4, fiber 2, carbs 26.93, protein 7

Butternut Squash Noodles

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 9

Ingredients:

- 1-pound butternut squash

- 10 oz. pasta

- 1 cup cream

- 3 cup water

- 1 tablespoon butter

- 1 teaspoon salt

- 1 teaspoon oregano

- ½ tablespoon parsley

- 1 teaspoon cilantro

- 1 garlic clove

- 1 teaspoon onion powder

Directions:

1. Put the butternut squash in the microwave oven and cook it for 1 minute.

2. Then peel the butternut squash and cut it into the width-wise strips.

3. Put the prepared butternut squash in the slow cooker.

4. Add water, salt, oregano, cilantro, parsley, and onion powder.

5. Peel the garlic clove and minced it.

6. Add the minced garlic clove in the slow cooker too.

7. After this, add water and close the slow cooker lid.

8. Cook the butternut squash strips for 7 hours on LOW till the butternut squash in soft.

9. Then add the pasta and cream.

10. Cook the dish for 1 hour on HIGH.

11. Then mix up the dish carefully and strain the excess liquid.

12. Serve the side dish.

Nutrition: calories 127, fat 6.7, fiber 3, carbs 16.07, protein 2

Slow Cooker Tomatoes

Prep time: 10 minutes

Cooking time: 2 hours

Servings: 4

Ingredients:

- 1-pound tomatoes

- ½ teaspoon salt

- ½ teaspoon oregano

- 1 teaspoon rosemary

- 2 teaspoon olive oil

- 4 garlic clove

- 1 teaspoon apple cider vinegar

Directions:

13. Wash the tomatoes and slice them roughly.

14. After this, cover the slow cooker vessel with the parchment and place the sliced tomatoes there.

15. Combine the salt, oregano, rosemary, olive oil, and apple cider vinegar together.

16. Whisk the mixture.

17. After this, peel the garlic cloves and grind them.

18. Sprinkle the tomato slices with the spice mixture and sprinkle the with grinded garlic and close the slow cooker lid.

19. Cook the tomatoes for 2 hours in HIGH.

20. Let the prepared side dish chill well.

21. Serve it.

Nutrition: calories 44, fat 2.5, fiber 1, carbs 4.87, protein 2

Red Beans

Prep time: 16 minutes

Cooking time: 9 hours

Servings: 5

Ingredients:

- 1 cup red beans

- 4 cup water

- 1 white onion

- ½ cup tomato paste

- 1 tablespoon sugar

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 2 carrot

- 1 peach

- ¼ teaspoon ground ginger

- 2 teaspoon butter

Directions:

1. Put the red beans in the slow cooker and pour the water.

2. Close the lid and cook the beans for 7 hours on LOW.

3. Meanwhile, peel the onion and carrots.

4. Slice the onion and grate the carrot.

5. After this, combine the tomato paste, sugar, salt, ground black pepper, and ground ginger in the mixing bowl.

6. Whisk it gently.

7. When the time is over – add the sliced onion and grated carrot in the beans.

8. After this, add the tomato paste mixture and mix it with the help of the wooden spatula.

9. Then cook the side dish for 2 hours on HIGH.

10. When the dish is cooked – add the butter and mix it well.

11. Enjoy!

Nutrition: calories 188, fat 2.2, fiber 8, carbs 34.46, protein 10

Quinoa Stuffed Bell Peppers

Prep time: 12 minutes

Cooking time: 3 hours

Servings: 6

Ingredients:

- ½ cup quinoa, cooked

- 6 bell pepper

- ½ teaspoon minced garlic

- ¼ teaspoon red pepper

- ¼ teaspoon ground black pepper

- ½ onion, chopped

- ¼ teaspoon olive oil

- 1 oz. bay leaf

- 4 oz. Cheddar cheese

Directions:

1. Cut the bell peppers crosswise and remove the seeds.

2. After this, combine the quinoa, minced garlic, red pepper, ground black pepper, and chopped onion together.

3. Mix the mixture and fill the bell peppers with the prepared quinoa mass.

4. After this, shred Cheddar cheese.

5. Sprinkle the prepared stuffed peppers with the shredded cheese.

6. Put the bay leaf in the slow cooker and add the olive oil.

7. After this, put the prepared bell peppers and close the slow cooker lid.

8. Cook the side dish for 3 hours on HIGH.

9. When the bell peppers are cooked – serve them immediately.

10. Enjoy!

Nutrition: calories 126, fat 3.3, fiber 3, carbs 20.05, protein 6

Lentil Chili

Prep time: 10 minutes

Cooking time: 7 hour

Servings: 8

Ingredients:

- 1 teaspoon garlic clove

- 3 oz. white onion, chopped

- 1 chili pepper

- 4 oz. sweet red pepper

- 5 oz. carrot

- 1 cup diced tomatoes

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 14 oz. lentil

- 5 cup chicken stock

- 5 tablespoon tomato sauce

- 1 teaspoon chili flakes

Directions:

1. Put the diced tomatoes, chopped onion, garlic, salt, ground black pepper, lentils, chicken stock, tomato sauce, and chili flakes in the slow cooker vessel.

2. Peel the carrot and discard the seeds from the sweet red pepper.

3. Chop the sweet red pepper and chili pepper.

4. Cut the carrot into the strips.

5. After this, add the vegetables in the slow cooker.

6. Mix the mixture and close the slow cooker lid.

7. Cook the lentils chili for 7 hours on LOW.

8. When the lentils chili is cooked – let it chill little.

9. Serve the dish warm!

Nutrition: calories 152, fat 2.9, fiber 3, carbs 25, protein 9

Side Dish Jambalaya

Prep time: 8 hours

Cooking time: 5 hours

Servings: 6

Ingredients:

- 1 cup tomatoes, diced

- 1 cup yellow onion, chopped

- 1 sweet green pepper

- 6 oz. celery, chopped

- 1 cup beef broth

- 1 tablespoon dried dill

- 1 teaspoon oregano

- ½ teaspoon thyme

- 1 oz. Cajun seasoning

- 1 chili pepper

- 1 teaspoon onion powder

- 1 teaspoon salt

Directions:

1. Put the chopped onion in the slow cooker vessel.

2. Add diced onion, chopped celery, dried dill, beef broth, oregano, thyme, Cajun seasoning, onion powder, andsalt.

3. Chop the chili pepper and add it in the slow cooker vessel.

4. Mix the mixture gently.

5. Close the slow cooker lid and cook the dish for 5 hours on LOW.

6. When the dish is cooked – chill it little.

7. Serve the side dish with the seafood.

8. Enjoy!

Nutrition: calories 55, fat 2, fiber 2, carbs 8, protein 2

Dumplings

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 6

Ingredients:

- ¼ teaspoon baking powder

- 1 teaspoon apple cider vinegar

- 1 cup flour

- ¼ cup whey

- 3 tablespoon heavy cream

- 1 teaspoon salt

- 1 egg

- ¼ cup water

- 2 teaspoon butter

- 1 teaspoon milk

Directions:

1. Beat the egg in the bowl and whisk it.

2. Add baking powder and heavy cream.

3. After this, add whey and sift the flour.

4. Then add salt, water, and apple cider vinegar.

5. Knead the smooth and non-sticky dough. The texture of the dough should be soft.

6. Then cut the dough into the medium pieces and make the small logs from them.

7. Pour milk and add butter in the slow cooker.

8. Preheat the butter on HIGH for 10 minutes.

9. After this, add the prepared dough logs in the slow cooker and close the lid.

10. Cook the dish for 6 hours on LOW.

11. When the dumplings are cooked – mix them gently one time and serve the dish only hot.

12. Enjoy!

Nutrition: calories 139, fat 5.9, fiber 1, carbs 17, protein 4

Mashed Potato with Garlic

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 14

Ingredients:

- 3-pound potato

- 5 cup water

- 1 teaspoon salt

- 1 teaspoon onion powder

- 4 garlic cloves

- ½ cup milk, hot

- 3 tablespoon butter

- 1 egg

- 2 tablespoon cream cheese

Directions:

1. Peel the potato and chop it roughly.

2. Put the chopped potato in the slow cooker.

3. Add salt, onion powder, and water.

4. Close the slow cooker lid and cook the potato on HIGH for 6 hours.

5. Meanwhile, peel the garlic cloves and mince them.

6. Combine the minced garlic with the cream cheese and whisk it.

7. When the time is over and the potato is soft –strain it.

8. Transfer the potato to the big bowl and add butter and whisked cream cheese mixture.

9. Blend it carefully with the help of the hand blender.

10. Crack the egg in the mixture and continue to blend it for 1 minute more.

11. Serve the mashed potato hot.

12. Enjoy!

Nutrition: calories 119, fat 4.2, fiber 2, carbs 18, protein 3

Broccoli Hash

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 6

Ingredients:

- 1-pound broccoli

- 5 oz. potato, frozen, chopped

- 7 oz. Cheddar cheese

- 1 yellow onion

- 1 tablespoon chives

- 5 oz. milk

- 1 teaspoon butter

- 1 can onion soup

- 1 teaspoon salt

- 1 teaspoon ground black pepper

Directions:

1. Cut the broccoli into the florets and then chop the florets.

2. After this, place the chopped broccoli in the slow cooker.

3. Add the chopped frozen potato and chives.

4. Peel the yellow onion and dice it.

5. Add the diced onion in the slow cooker.

6. After this, add chives, milk, can of the onion soup, salt, and ground black pepper.

7. Mix the mass gently with the help of the spatula and close the slow cooker lid.

8. Cook the dish on HIGH for 4 hours.

9. After this, open the slow cooker lid and smash the mass with the help of the spatula to get the homogeneous hash.

10. Add butter and stir it carefully with the help of the spoon.

11. Serve the cauliflower hash immediately.

12. Enjoy!

Nutrition: calories 167, fat 6.9, fiber 3, carbs 18.54, protein 10

Aromatic White Rice

Prep time: 10 minutes

Cooking time: 3 hours

Servings: 6

Ingredients:

- 4 cup white rice

- 3 tablespoon butter

- 1 tablespoon salt

- 4 cup water

- 1 teaspoon almond milk

- ¼ teaspoon dried dill

Directions:

1. Toss the butter in the slow cooker and melt it.

2. After this, add the white rice and dried dill and mix the mixture up.

3. Add the water, salt, and almond milk and close the slow cooker lid.

4. Cook the dish on HIGH for 3 hours.

5. After this, open the slow cooker lid and look if the rice absorbs all the liquid. Cook the side dish for 30 minutes more if desired.

6. Mix the rice gently and serve it.

7. Enjoy!

Nutrition: calories 508, fat 6.5, fiber 4, carbs 100.87, protein 8

Brussel Sprouts with Hard Cheese

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 8

Ingredients:

- 15 oz. Brussel sprouts

- 5 oz. Romano cheese

- 1 tablespoon balsamic vinegar

- 1 teaspoon sesame oil

- 1 teaspoon ground black pepper

- ¼ teaspoon salt

Directions:

1. Wash Brussel sprouts carefully and put them in the slow cooker.

2. Sprinkle the vegetables with the balsamic vinegar and sesame oil.

3. After this, add the ground black pepper and salt.

4. Stir the vegetables gently with the help of the spoon and close the slow cooker lid.

5. Cook the dish for 4.5 hours on HIGH.

6. Meanwhile, shred Romano cheese.

7. When the time is over – open the slow cooker lid and sprinkle tender Brussel Sprouts with the shredded cheese.

8. Close the slow cooker lid and cook the dish for 30 minutes on LOW or till the cheese is melted.

9. Serve the dish immediately or bake it in the oven for 10 minutes more to get the crunchy surface.

10. Enjoy!

Nutrition: calories 100, fat 5.5, fiber 2, carbs 6, protein 8

Fragrant Garlic Cloves

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 4

Ingredients:

- 1-pound garlic cloves

- 3 tablespoon olive oil

- 1 teaspoon dried parsley

- ½ teaspoon dried dill

- ¼ teaspoon sugar

Directions:

1. Peel the garlic cloves and slice them roughly.

2. After this, cover the slow cooker with the foil inside.

3. Place the sliced garlic cloves in the slow cooker vessel.

4. Then combine the olive oil, dried parsley, dried dill, and sugar together.

5. Stir the mixture gently.

6. Sprinkle the sliced garlic with the olive oil mixture generously.

7. Close the slow cooker lid and cook the dish on LOW for 6 hours.

8. When the dish is cooked – the garlic has a tender texture and fragrant aroma.

9. Serve the prepared side dish immediately.

10. Enjoy!

Nutrition: calories 260, fat 10.7, fiber 3, carbs 37.81, protein 7

Turmeric Chickpea

Prep time: 16 minutes

Cooking time: 5 hour

Servings: 6

Ingredients:

- 3 cup chickpea

- 2 tablespoon turmeric

- 1 teaspoon olive oil

- 1 teaspoon salt

- ½ teaspoon coconut oil

- 2 oz. minced garlic

- 4 cup chicken stock

- 1 tablespoon dried basil

- 1 teaspoon oregano

- 1 teaspoon cilantro

- ½ cup spinach

- 2 tablespoon cream

Directions:

1. Toss the olive oil and coconut oil in the slow cooker.

2. Add the chickpea and mix the mixture up.

3. Close the slow cooker lid and cook the dish on HIGH for 1 hour.

4. After this, add the turmeric, salt, minced garlic, chicken stock, dried dill, oregano, and cilantro.

5. Mix it gently and cook the chickpea for 4 hours more on HIGH.

6. Meanwhile, chop the spinach.

7. When the time is over – add the spinach in the slow cooker and mix it.

8. Cook the dish for 1 hour more on HIGH.

9. After this, stir it gently and sprinkle with the cream.

10. Serve the turmeric chickpea immediately.

11. Enjoy!

Nutrition: calories 480, fat 10.2, fiber 13, carbs 74, protein 26

Creamed corn

Prep time: 7 minutes

Cooking time: 4 hours

Servings: 7

Ingredients:

- 10 oz. cream cheese

- 5 oz. butter

- 1-pound sweet corn

- ½ teaspoon salt

- ¼ teaspoon ground cardamom

- 5 oz. milk

- 1 tablespoon green onion

- 1 teaspoon oregano

Directions:

1. Place the sweet corn in the slow cooker.

2. Add the salt, ground cardamom, and oregano.

3. After this, pour milk and add the cream cheese and butter.

4. Close the slow cooker lid and cook the dish on HIGH for 4 hours.

5. Chop the green onions.

6. When the dish is cooked – sprinkle it with the chopped green onions.

7. Stir it gently and serve immediately.

8. Enjoy!

Nutrition: calories 325, fat 29, fiber 1, carbs 14.34, protein 5

Tomato Cabbage Petals

Prep time: 10 minutes

Cooking time: 10 hours

Servings: 11

Ingredients:

- 1 cup tomato juice

- 3 tablespoon sour cream

- 1 cup onion, chopped

- 16 oz. cabbage

- 1 tablespoon salt

- 1 teaspoon sugar

- ½ teaspoon dill

- 1 teaspoon chili pepper

Directions:

1. Cut the cabbage into the medium petals and place them in the slow cooker.

2. Add the chopped onion, sour cream, and tomato juice.

3. After this, sprinkle the dish with the salt, sugar, dill, and chili pepper.

4. Mix it well with the help of the fork and close the lid.

5. Cook the cabbage petals on LOW for 10 hours.

6. When the dish is cooked – the cabbage will be very soft.

7. Let the dish chill little and serve it.

8. Enjoy!

Nutrition: calories 26, fat 0.5, fiber 2, carbs 5.31, protein 1

Barbecue Beans

Prep time: 10 minutes

Cooking time: 3.5 hours

Servings: 5

Ingredients:

- 8 oz. bacon

- 3 cup black beans, canned

- 6 oz. ketchup

- 3 tablespoon molasses

- 4 tablespoon brown sugar

- 1 teaspoon mustard

- 1 teaspoon vinegar

- 1 cup water

- 1 onion

Directions:

1. Chop the bacon and peel the onion.

2. Dice the onion.

3. Place the prepared ingredients in the skillet and roast them on the high heat for 1 minute. Stir it frequently.

4. After this, place the black beans and roasted mixture in the skillet.

5. Add the molasses, brown sugar, mustard, vinegar, and water in the slow cooker vessel.

6. Mix the mixture gently and add ketchup.

7. Close the slow cooker lid and cook the dish for 3.5 hours on HIGH.

8. When barbecue Beans are cooked – stir it carefully and serve immediately.

9. Enjoy!

Nutrition: calories 297, fat 14.5, fiber 7, carbs 37.06, protein 9

Slow Cooker Spinach with Nuts

Prep time: 11 minutes

Cooking time: 2 hours

Servings: 5

Ingredients:

- 6 oz. cream cheese

- 3 cup spinach

- 1 tablespoon almond flakes

- ¼ cup walnuts

- 1 tablespoon butter

- 4 tablespoon water

- 1 teaspoon salt

- ¼ teaspoon ground white pepper

Directions:

1. Wash the spinach and chop it.

2. Toss the chopped spinach in the slow cooker and add almond flakes.

3. After this, crush the walnuts and add them to the spinach mixture too.

4. Then add butter and cream cheese.

5. After this, pour water, sprinkle the mixture with the salt, and ground white pepper.

6. Mix the mixture up and close the slow cooker lid.

7. Cook the dish on HIGH for 2 hours.

8. When the spinach becomes tender and the texture of the dish is homogenous – it is cooked.

9. Mix it up and serve immediately.

10. Enjoy!

Nutrition: calories 153, fat 14.8, fiber 1, carbs 2.66, protein 4

Cheese Mushrooms

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 9

Ingredients:

- 18 oz mushrooms

- 1 tablespoon salt

- 6 oz cream cheese

- 5 oz Cheddar cheese, shredded

- ½ cup parsley

- 1 teaspoon butter

- 1 teaspoon thyme

- ½ teaspoon cilantro

Directions:

1. Toss the butter in the slow cooker and melt it.

2. Sprinkle the melted butter with the thyme and cilantro.

3. After this, chop the parsley and add it to the slow cooker.

4. Stir it carefully.

5. Add the cream cheese.

6. Slice the mushrooms and toss them in the slow cooker.

7. Sprinkle the mushrooms with salt and close the slow cooker lid.

8. Cook the dish for 8 hours on LOW.

9. When the dish is cooked – sprinkle it with the shredded cheese and leave it to get the opportunity to melt the cheese.

10. Serve it.

Nutrition: calories 256, fat 7.8, fiber 7, carbs 45.32, protein 9

Spicy Marinated Sweet Peppers

Prep time: 13 minutes

Cooking time: 6 hours

Servings: 7

Ingredients:

- 3 garlic cloves

- 1-pound sweet pepper

- 1 tablespoon balsamic vinegar

- 3 tablespoon olive oil

- 1/3 cup water

- 1 teaspoon salt

- 1 teaspoon sugar

- ½ teaspoon dried dill

Directions:

1. Peel the garlic cloves and slice them.

2. Cut the sweet peppers into the strips.

3. Then place the sweet pepper strips in the slow cooker.

4. Add the sliced garlic cloves.

5. After this, sprinkle the vegetables with the balsamic vinegar, olive oil, water, salt, sugar, and dried dill.

6. Close the slow cooker lid and cook the dish for 6 hours on LOW.

7. When the time is over – chill the peppers very well and keep them in the glass jar with the closed lid.

8. Enjoy!

Nutrition: calories 74, fat 6, fiber 1, carbs 5.35, protein 1

Paprika Carrot with Sesame Seeds

Prep time: 16 minutes

Cooking time: 4 hours

Servings: 6

Ingredients:

- 2 tablespoon paprika

- 1 bell pepper

- 14 oz. baby carrot

- 1 teaspoon cilantro

- 2 tablespoon sesame seeds

- 1 tablespoon olive oil

- 1/3 cup water

- 3 tablespoon sugar

- 1 tablespoon cream cheese

- 1 tablespoon butter

Directions:

1. Wash the baby carrot carefully and place it in the slow cooker.

2. Add cilantro, sesame seeds, olive oil, water, sugar, cream cheese, and butter.

3. After this, slice the bell pepper and add it in the slow cooker too.

4. Add paprika and close the lid.

5. Cook the dish for 4 hours on HIGH.

6. When the baby carrot is cooked – open the slow cooker lid and mix the dish gently.

7. Serve it hot!

8. Enjoy!

Nutrition: calories 109, fat 6.9, fiber 3, carbs 11.77, protein 2

Almond Milk Asparagus

Prep time: 12 minutes

Cooking time: 9 hours

Servings: 8

Ingredients:

- 16 oz. asparagus

- 1 teaspoon salt

- 1 cup almond milk

- 1 teaspoon brown sugar

- 1 teaspoon ground black pepper

- 1 teaspoon curry paste

- 1 cup onion, chopped

- 1 tablespoon butter

- 1 teaspoon chili

Directions:

1. Wash the asparagus and cut it into 2 parts.

2. After this, place the prepared asparagus in the slow cooker vessel.

3. Combine the almond milk, brown sugar, ground black pepper, curry paste, chopped onion, and butter in the bowl.

4. Add chili and mix it up carefully.

5. After this, pour the prepared liquid in the slow cooker and close the lid.

6. Cook the dish on LOW for 9 hours.

7. When the asparagus is tender – the dish is cooked.

8. Transfer the prepared asparagus in the serving plates and sprinkle with the ½ part of all remaining almond milk liquid.

9. Enjoy!

Nutrition: calories 51, fat 2, fiber 2, carbs 7.76, protein 2

Sweet Corn with Jalapeno Rub

Prep time: 10 minutes

Cooking time: 7 hours

Servings: 6

Ingredients:

- 1 tablespoon powdered chili

- 1 jalapeno pepper

- 2-pound corn cobs

- 1 teaspoon salt

- 2 tablespoon butter

- 1 teaspoon cilantro

- 1 tablespoon ketchup

- 2 tablespoon water

Directions:

1. Chop the jalapeno pepper roughly and place it in the blender.

2. Add the salt, butter, powdered chili, cilantro, and ketchup.

3. Blend the mass well until smooth.

4. After this, rub every corn cob with the blended jalapeno mass generously.

5. Pour the water into the slow cooker and place the rubbed corn cobs there.

6. Close the slow cooker and cook the corn for 7 hours on LOW.

7. When the dish is cooked – sprinkle it with the remaining mixture from the slow cooker (jalapeno mass).

8. Serve it immediately.

9. Enjoy!

Nutrition: calories 189, fat 5.2, fiber 5, carbs 37.13, protein 5

Herbed Sweet Potato

Prep time: 15 minutes

Cooking time: 10 hours

Servings: 6

Ingredients:

- 1 teaspoon thyme

- 1 teaspoon coriander

- 1 teaspoon salt

- ½ teaspoon chili

- 1 teaspoon oregano

- 1 teaspoon ground black pepper

- 1 teaspoon turmeric

- 1 teaspoon paprika

- 1 teaspoon butter

- 1 cup cream cheese

- ½ cup chicken stock

- 1-pound sweet potato

Directions:

1. Peel the sweet potatoes and chop them roughly.

2. After this, combine the thyme, coriander, salt, chili, oregano, ground black pepper, turmeric, paprika, and cream cheese together in the mixing bowl.

3. Whisk the mass well and add butter.

4. Keep whisking the mass for 1 minute more.

5. Then combine the whisked cream cheese mass with the chopped potatoes in the slow cooker vessel.

6. Add chicken stock and close the slow cooker lid.

7. Cook the sweet potato on LOW for 10 hours.

8. When the dish is cooked – let it chill little.

9. Transfer the sweet potato to the serving plates and sprinkle with the remaining liquid from the slow cooker.

10. Enjoy!

Nutrition: calories 540, fat 36.9, fiber 7, carbs 46.58, protein 6

Soy Sauce Green Peas

Prep time: 12 minutes

Cooking time: 6 hours

Servings: 8

Ingredients:

- 14 oz. green peas, frozen

- 3 oz. butter

- ½ cup soy sauce

- 1 tablespoon sesame seeds

- ¼ teaspoon nutmeg

- 1 teaspoon paprika

- 1 teaspoon cilantro

- 1 teaspoon ground black pepper

Directions:

1. Combine the soy sauce, sesame seeds, paprika, cilantro, ground black pepper, and nutmeg together in the bowl.

2. Whisk the mixture.

3. Place the frozen green peas and butter in the slow cooker and close the lid.

4. Cook the green peas on HIGH for 2 hours.

5. After this, add the soy sauce spicy mixture and close the slow cooker lid.

6. Cook the dish on LOW for 4 hours more.

7. When the green peas are soft – they are cooked.

8. Put the green peas on the serving plates and sprinkle with the remaining soy sauce gently.

9. Enjoy!

Nutrition: calories 166, fat 12.6, fiber 3, carbs 10.45, protein 4

German Potato Salad

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 7

Ingredients:

- 4 oz. bacon

- 1-pound red potato

- ½ cup onion, chopped

- 3 oz. celery, chopped

- ¼ teaspoon ground white pepper

- 3 oz. sugar

- 1 can onion soup

- ½ cup chicken stock

- 3 tablespoon fresh dill, chopped

- 1 teaspoon salt

- 1 tablespoon potato starch

Directions:

1. Chop the bacon and toss it in the skillet.

2. Roast the bacon for 1 minute on the medium heat. Stir it frequently.

3. After this, add the chopped onion and celery.

4. Mix the mixture and roast it for 2 minutes more.

5. Then sprinkle the mixture with the ground white pepper and sugar.

6. Peel the red potatoes and slice them.

7. Make the layer of the sliced potatoes in the slow cooker vessel and sprinkle it with the roasted bacon mixture.

8. After this make one more layer of the sliced potato and cover it with the bacon mixture again.

9. Repeat the same steps till you use all the ingredients.

10. After this, sprinkle the dish with the fresh dill and salt.

11. Combine the canned onion soup with the potato starch and chicken stock.

12. Mix it and pour in the slow cooker.

13. Close the slow cooker lid and cook the dish on HIGH for 4 hours.

14. When the dish is cooked – serve it immediately.

15. Enjoy!

Nutrition: calories 311, fat 9, fiber 4, carbs 39.91, protein 19

Slow Cooker Greens

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 6

Ingredients:

- 1 cup spinach

- 1 cup collard greens

- 1 cup fresh parsley

- 1 cup fresh dill

- 2 cup chicken stock

- 1 cup half and half

- 1 onion, chopped

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 oz. bay leaf

Directions:

1. Wash all the greens carefully.

2. Chop the washed green roughly and place them in the slow cooker.

3. Sprinkle the green with the chicken stock and half and half.

4. Add chopped onion.

5. After this, sprinkle the mixture with the salt, ground black pepper, and add the bay leaf.

6. Stir it well with the help of the wooden spatula and close the slow cooker lid.

7. Cook the dish for 6 hours on LOW.

8. When the green is cooked – they have a tender and delightful taste. Add more salt if desired.

9. Serve the dish warm.

10. Enjoy!

Nutrition: calories 84, fat 2.1, fiber 2, carbs 13.52, protein 4

Tender Turnip

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 9

Ingredients:

- 19 oz. turnip

- 1 teaspoon salt

- 1 yellow onion

- ½ teaspoon ground black pepper

- 4 cup water

- 3 tablespoon butter

- 3 tablespoon milk

Directions:

1. Peel the turnips and chop them.

2. Place the chopped turnips in the slow cooker vessel.

3. Add the salt and ground black pepper.

4. After this, peel the yellow onion and grate it.

5. Add the grated onion in the slow cooker vessel too.

6. Then add water and close the slow cooker lid.

7. Cook the dish for 9 hours on LOW.

8. When the turnips are cooked – strain them and place in the blender.

9. Add the butter and milk and blend the mixture until you get the tender texture of the dish.

10. Add more milk if desired.

11. Serve the dish immediately.

12. Enjoy!

Nutrition: calories 64, fat 4.3, fiber 2, carbs 4.52, protein 2

Creamy Artichoke Dip

Prep time: 10 minutes

Cooking time: 11 hours

Servings: 8

Ingredients:

- 11 oz. mozzarella cheese

- 1 cup cream

- 1-pound artichoke, drained

- 3 tablespoon mayo sauce

- 1 teaspoon minced garlic

- 1 teaspoon chili pepper

Directions:

1. Chop the artichoke into the tiny pieces and put it in the slow cooker.

2. Add the cream and mayo sauce.

3. Mix the mixture gently and sprinkle it with the chili pepper and minced garlic.

4. Then slice the mozzarella cheese and make the layer in the slow cooker.

5. Close the slow cooker lid and cook the artichoke dip for 11 hours on LOW.

6. When the dish is cooked – all the ingredients should be tender and the mozzarella cheese is melted.

7. Mix it carefully with the help of the spoon and serve the dish.

8. Enjoy the artichoke dip only hot!

Nutrition: calories 143, fat 5.9, fiber 4, carbs 9.02, protein 15

Soft Millet with Dill

Prep time: 10 minutes

Cooking time: 9 hours

Servings: 6

Ingredients:

- 2 tablespoon butter

- ½ cup half and half

- 1 teaspoon salt

- ½ cup fresh dill

- 1 teaspoon basil

- 4 cup water

- 4 cup millet

- 1 teaspoon olive oil

Directions:

1. Put the millet, water, half and half, olive oil, and basil in the slow cooker vessel.

2. Add salt and mix the mixture gently.

3. After this, close the slow cooker lid and cook the millet for 9 hours on LOW.

4. When the time is over – add the butter and let it melt.

5. Mix it up.

6. Chop the fresh dill and add it in the millet.

7. Mix it up very well.

8. Transfer the hot millet in the bowls and serve it immediately.

9. Enjoy!

Nutrition: calories 557, fat 10.5, fiber 11, carbs 98.98, protein 15

Glazed Vegetables

Prep time: 18 minutes

Cooking time: 8 hours

Servings: 12

Ingredients:

- 4 large carrot

- 3 red onions

- 1-pound potato

- 3 sweet potatoes

- ½ cup brown sugar

- 1 tablespoon salt

- 1 teaspoon coriander

- 1 teaspoon cilantro

- 2 tablespoon dried dill

- 1 tablespoon sesame oil

- 3 oz. honey

Directions:

1. Peel the carrots, onions, potatoes, and sweet potato.

2. Chop the vegetables into the medium pieces and place them in the big bowl.

3. Sprinkle the vegetables with sugar, salt, coriander, cilantro, dried dill, and sesame oil.

4. Mix the mixture and transfer it to the slow cooker vessel.

5. Sprinkle the vegetables with the honey and do not stir it anymore.

6. Close the slow cooker lid and cook the dish on LOW for 8 hours.

7. When the vegetables are cooked – mix them up gently with the help of the wooden spatula.

8. Serve the vegetables immediately.

9. Enjoy!

Nutrition: calories 148, fat 1.4, fiber 3, carbs 33, protein 2

Balsamic Beetroot

Prep time: 20 minutes

Cooking time: 2 hours

Servings: 6

Ingredients:

- 1-pound beetroot

- 5 oz. orange juice

- 3 oz. balsamic vinegar

- 3 tablespoon almonds

- 6 oz. goat cheese

- 1 teaspoon minced garlic

- 1 teaspoon olive oil

Directions:

1. Slice the beetroot roughly and sprinkle it with the balsamic vinegar generously.

2. Transfer the beetroot in the slow cooker and add the orange juice.

3. After this, add olive oil and close the slow cooker lid.

4. Cook the beetroot on LOW for 7 hours.

5. Meanwhile, combine the goat cheese and minced garlic together in the bowl.

6. Stir the mixture until it is homogenous with the help of the spoon.

7. Then crush the almonds and add them to the goat cheese mixture.

8. Stir it.

9. When the time is over – open the slow cooker lid and add the goat cheese mixture.

10. Stir it gently with the help of the spatula and cook for 10 minutes more on HIGH.

11. Then place the prepared dish on the plates and serve.

12. Enjoy!

Nutrition: calories 189, fat 11.3, fiber 2, carbs 12, protein 10

Chili Orange Squash

Prep time: 15 minutes

Cooking time: 10 hours

Servings: 6

Ingredients:

- 1-pound orange squash

- 1 Poblano pepper

- 1 teaspoon brown sugar

- 1 teaspoon ground cinnamon

- 1 tablespoon salt

- 1 cup heavy cream

- 1 orange

- ¼ teaspoon ground cardamom

Directions:

1. Slice the orange with peel and place it in the slow cooker.

2. Then chop Poblano pepper and cut the orange squash into the chunks.

3. After this, put the pepper and orange squash chunks in the bowl.

4. Sprinkle the vegetables with the brown sugar, ground cinnamon, salt, and ground cardamom.

5. Mix the vegetables carefully and transfer them to the slow cooker.

6. Add the heavy cream and close the lid.

7. Cook the dish on the LOW for 10 hours.

8. When the time is over and the dish is cooked – transfer it to the serving plates with some cooked oranges and remaining heavy cream sauce from the slow cooker.

9. Enjoy the dish only hot!

Nutrition: calories 105, fat 7.6, fiber 2, carbs 9, protein 2

Slow Cooker Tamale Side Dish

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 5

Ingredients:

- 12 oz. masa harina

- 1 cup chicken stock

- ½ teaspoon salt

- 1 teaspoon onion powder

- 1 onion, chopped

- 5 tablespoon olive oil

- 5 corn husk

- 5 cup water

Directions:

1. Combine the masa harina with the chicken salt.

2. Sprinkle the mixture with the salt and onion powder.

3. After this, add the olive oil and chopped onion.

4. Knead the smooth dough with the help of the fingertips. You should get the soft texture of the prepared dough.

5. Then soak the corn husks in the water for approximately 15 minutes.

6. Fill the corn husks with the prepared masa harina mixture and place the dish in the slow cooker.

7. Pour water in the slow cooker and close the slow cooker lid.

8. Cook the dish on LOW for 7 hours.

9. When the tamale is cooked – remove it from the slow cooker vessel and chill little.

10. Dry it from the excess liquid with the help of the paper towel and serve.

11. Enjoy!

Nutrition: calories 214, fat 14.8, fiber 2, carbs 18, protein 3

Easy Corn Pudding

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 8

Ingredients:

- 6 oz. muffin mix

- 12 oz. corn kernels

- 1 cup heavy cream

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 3 oz. Parmesan cheese

- 1 tablespoon cilantro

- 1 teaspoon ground cumin

Directions:

1. Combine the muffin mix with the salt, heavy cream, cilantro, ground black pepper, and ground cumin.

2. Mix the mixture up with the help of the hand mixer.

3. When you get the homogeneous liquid texture – add the corn kernels and pour the mixture in the slow cooker vessel.

4. Close the lid and cook the pudding for 8 hours on LOW.

5. When the pudding is cooked – it will have smooth but liquid-like texture.

6. Shred Parmesan cheese and sprinkle the pudding with it.

7. Wait till the cheese is melted and serve the side dish immediately.

8. Enjoy!

Nutrition: calories 180, fat 9.6, fiber 2, carbs 18.8, protein 6

Tender Red Onions

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 6

Ingredients:

- 17 oz. red onion

- 1 tablespoon brown sugar

- ½ teaspoon salt

- 1 tablespoon paprika

- 3 tablespoon butter

- ¼ cup cream cheese

- 1 teaspoon lemon juice

- ½ tablespoon lemon zest

- 1 apple

Directions:

1. Peel the red onions and slice them.

2. Toss the sliced red onions in the slow cooker vessel.

3. Melt the butter and combine it with the salt, paprika, brown sugar, lemon juice, and lemon zest.

4. Whisk the mixture until homogenous and pour in the slow cooker.

5. After this, peel the apple and grate it.

6. Add the grated apples in the slow cooker.

7. Mix the onion mixture carefully with the help of the wooden spatula and close the slow cooker lid.

8. Cook the dish for 6 hours on LOW.

9. When the time is over – mix the mixture gently with the help of the spatula and transfer it to the serving plates.

10. Enjoy the dish only hot!

Nutrition: calories 138, fat 8.9, fiber 3, carbs 14.44, protein 2

Fragrant Applesauce

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 5

Ingredients:

- 1-pound red apples

- 2 oz. cinnamon stick

- 1 teaspoon ground ginger

- ½ teaspoon nutmeg

- 1 teaspoon ground cinnamon

- 4 oz. water

- ½ teaspoon salt

- 1 tablespoon lime juice

Directions:

1. Peel the red apples and chop them.

2. Put the cinnamon stick in the slow cooker bowl.

3. Add the ground ginger and nutmeg.

4. After this, add ground cinnamon and salt.

5. Then pour water and lime juice.

6. Stir the mixture gently and close the slow cooker lid.

7. Cook the dish for 6 hours on HIGH.

8. When the time is over – discard the cinnamon stick and blend the mixture till you get the puree texture.

9. Transfer the dish to the serving bowls and serve it or keep in the fridge for not more than 3 days.

10. Enjoy!

Nutrition: calories 86, fat 0.4, fiber 9, carbs 22.93, protein 1

Wild Rice with Berries

Prep time: 12 minutes

Cooking time: 5 hours 30 minutes

Servings: 4

Ingredients:

- 2 cup wild rice

- 4 cup water

- 1 teaspoon salt

- 6 oz cherries, dried

- 1 tablespoon chives

- 1 teaspoon salt

- 1 tablespoon butter

- 2 tablespoon heavy cream

Directions:

1. Put the wild rice in the slow cooker bowl.

2. Add water, salt, dried cherries, and salt.

3. Mix the mixture gently and close the slow cooker lid.

4. Cook the wild rice for 5 hours on HIGH.

5. When the time is over – add butter and heavy cream. Mix the mixture up.

6. Cook the dish for 30 minutes more on LOW.

7. When the wild rice is cooked – transfer the dish to the serving plates.

8. Serve the dish with the chicken.

9. Enjoy!

Nutrition: calories 364, fat 6.6, fiber 6, carbs 66.97, protein 12

Sweet Pumpkin Wedges

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 4

Ingredients:

- 15 oz pumpkin

- 1 tablespoon lemon juice

- 1 teaspoon salt

- 1 teaspoon honey

- ½ teaspoon ground cardamom

- 1 teaspoon lime juice

Directions:

1. Peel the pumpkin and slice it into the wedges.

2. After this, combine the lemon juice, salt, honey, ground cardamom, and lime juice in the bowl. Stir it.

3. Brush the pumpkin wedges with the spicy liquid and place them in the slow cooker bowl.

4. Sprinkle the pumpkin wedges with the remaining spicy liquid and close the lid.

5. Cook the dish for 6 hours on LOW.

6. When the pumpkin wedges are cooked – chill them for about 15 minutes.

7. Serve the pumpkin wedges warm.

8. Enjoy!

Nutrition: calories 35, fat 0.1, fiber 1, carbs 8.91, protein 1

Scalloped Potato

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 12

Ingredients:

- 2-pound potato

- 1-pound sweet potato

- 1 tablespoon salt

- 1 teaspoon ground black pepper

- 1/3 cup butter, unsalted

- 4 tablespoon flour

- 1 tablespoon minced garlic

- 4 cup milk

- ¼ teaspoon nutmeg

- 4 oz Parmesan

- 5 oz Cheddar cheese

Directions:

1. Peel the potatoes and sweet potatoes.

2. Slice the vegetables.

3. Combine the ground black pepper and salt together. Stir it.

4. Cover the slow cooker bowl with the parchment.

5. Then make the layer of the sliced potato in the slow cooker bowl.

6. Sprinkle the potatoes with the salt-pepper mixture lightly.

7. Then make the layer of the sliced sweet potato and repeat this procedure till you put all the sliced vegetables in the slow cooker.

8. Then melt butter and combine it with the flour.

9. Add minced garlic and milk,

10. After this, add nutmeg.

11. Preheat the mixture on the medium heat till all the ingredients are dissolved.

12. Shred Parmesan and Cheddar cheese.

13. Pour the milk liquid in the slow cooker.

14. After this, make the layer of the shredded cheese and close the slow cooker lid.

15. Cook the dish on the LOQ for 7 hours.

16. When the dish is cooked – let it chill briefly.

17. Serve it!

Nutrition: calories 422, fat 21.6, fiber 5, carbs 46, protein 11

Mayo Eggplant Cubes

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 8

Ingredients:

- 17 oz eggplants

- 1 tablespoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon cilantro

- 4 cup water

- 7 tablespoon mayo sauce

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 1 tablespoon nutmeg

- 3 tablespoon butter

Directions:

1. Peel the eggplants and rub the vegetables with the salt.

2. After this, chop the vegetables into the cubes and place in the slow cooker bowl.

3. Add water and cook the dish on HIGH for 3 hours.

4. After this, strain the eggplant cubes and return them back to the slow cooker bowl.

5. Add ground black pepper, cilantro, mayo sauce, onion powder, garlic powder, nutmeg, and butter.

6. Stir it carefully until homogenous and close the slow cooker lid.

7. Cook the dish on LOW for 3 hours more.

8. When the eggplant side dish is cooked – chill it well. The dish should get the room temperature.

9. Serve it!

Nutrition: calories 67, fat 4.8, fiber 2, carbs 6.09, protein 1

Turmeric Buckwheat

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 6

Ingredients:

- 4 tablespoon milk powder

- 2 tablespoon butter

- 1 carrot

- 4 cup buckwheat

- 4 cup chicken stock

- 1 tablespoon salt

- 1 tablespoon turmeric

- 1 teaspoon paprika

Directions:

1. Combine the milk powder, buckwheat, chicken stock, salt, paprika, and turmeric in the slow cooker.

2. Stir the mixture until you get the homogenous mixture.

3. Then peel the carrot and cut it into the small strips.

4. Place the carrot strips in the buckwheat mixture and close the slow cooker lid.

5. Cook the dish for 4 hours on HIGH.

6. The buckwheat should absorb all the liquid.

7. After this, open the slow cooker lid and add the butter.

8. Mix it up well and close the slow cooker lid.

9. Leave the side dish for 15 minutes more.

10. Serve it immediately.

11. Enjoy!

Nutrition: calories 238, fat 6.6, fiber 4, carbs 37.85, protein 9

Mashed Sweet Potato

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 6

Ingredients:

- 16 oz sweet potato

- 3 cup chicken bouillon

- 1 tablespoon salt

- 3 tablespoon margarine

- 2 tablespoon cream cheese

Directions:

1. Peel the sweet potato and cut them into the medium pieces.

2. After this, place the sweet potatoes in the slow cooker bowl and add chicken bouillon.

3. Add salt and close the slow cooker lid.

4. Cook the dish for 5 hours on HIGH.

5. After this, strain the sweet potato pieces and place them in the big bowl.

6. Mash the potato well and add the margarine and cream cheese.

7. Mix the mixture up and add 4 tablespoons of the remaining chicken bouillon.

8. Mix the mixture up and transfer the prepared mashed sweet potato in the serving plates.

9. Enjoy the dish warm or preheated.

Nutrition: calories 472, fat 31.9, fiber 6.7, carbs 43.55, protein 3

Cornbread Pudding

Prep time: 18 minutes

Cooking time: 10 hours

Servings: 8

- Ingredients11 oz cornbread mix

- 1 cup corn kernels

- 3 cup heavy cream

- 1 cup sour cream

- 3 eggs

- 1 chili pepper

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 2 oz pickled jalapeno

- ¼ tablespoon sugar

- 1 teaspoon butter

Directions:

1. Beat the eggs in the bowl and whisk them with the help of the hand whisker.

2. After this, add the cornbread mix and heavy cream.

3. Use the hand mixer to get homogenous liquid mass.

4. After this, add sour cream and salt.

5. Chop the chili pepper and add it to the liquid mixture.

6. After this, add ground black pepper, sugar, and butter.

7. Chop the pickled jalapeno and add them to the dough.

8. Add the corn kernels and stir the mixture well with the help of the spoon.

9. Transfer the cornbread pudding mixture into the slow cooker bowl and flatten the surface of the mixture gently.

10. Then close the slow cooker lid and cook the dish on LOW for 10 hours.

11. When the cornbread pudding is cooked – remove it from the slow cooker.

12. Let it cool briefly and serve it.

13. Enjoy!

Nutrition: calories 398, fat 27.9, fiber 2, carbs 29.74, protein 9

Glazed Yam

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 7

- Ingredients2-pound yams

- 5 tablespoon butter

- 5 oz brown sugar

- 4 oz white sugar

- ½ teaspoon salt

- 1 teaspoon vanilla extract

- 2 tablespoon cornstarch

Directions:

1. Peel the yams and slice them.

2. After this, melt the butter in the microwave oven and sprinkle it with the salt and vanilla extract.

3. Combine the white sugar and brown sugar together. Mix the mixture up.

4. After this, combine the sugar mixture with the melted butter mixture and stir it carefully.

5. Place the sliced yams in the slow cooker and add the prepared sugar-butter mixture.

6. Stir it gently and close the slow cooker lid.

7. Cook the dish on HIGH for 4 hours.

8. After this, transfer the prepared yams in the serving plates.

9. Then take the 1/3 cup of the remaining liquid from the slow cooker and preheat it on the medium heat.

10. When the liquid starts to boil – add the cornstarch and whisk it.

11. When the liquid starts to be thick – remove it from the heat.

12. Sprinkle the prepared yams with the thick liquid and serve.

13. Enjoy!

Nutrition: calories 404, fat 16.4, fiber 6, carbs 63.33, protein 3

Zucchini Pate

Prep time: 19 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients3 medium zucchini

- 2 red onions

- 6 tablespoon tomato paste

- ½ cup fresh dill

- 1 teaspoon salt

- 1 teaspoon butter

- 1 tablespoon brown sugar

- ½ teaspoon ground black pepper

- 1 teaspoon paprika

- ¼ chili pepper

Directions:

1. Peel the zucchini and chop them roughly.

2. After this, place the chopped zucchini in the food processor and blend them for 3 minutes or till it is smooth.

3. After this, peel the onions and grate them.

4. Put the blended zucchini in the slow cooker bowl and add the grated onions.

5. After this, sprinkle the vegetable mixture with the tomato paste, salt, butter, brown sugar, ground black pepper, and paprika.

6. Chop the fresh dill and chili pepper and add them to the zucchini mixture too.

7. Mix the dish gently and close the slow cooker lid.

8. Cook the zucchini pate on LOW for 6 hours.

9. When the zucchini pate is cooked – open the slow cooker lid and stir it gently with the help of the wooden spatula.

10. Let the dish chill till the room temperature and serve it into the plates.

11. Enjoy!

Nutrition: calories 45, fat 0.8, fiber 2, carbs 9.04, protein 1

Red Cabbage with Onions

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 9

- Ingredients17 oz red cabbage

- 1 cup fresh cilantro

- 3 red onions

- 1 tablespoon almond flakes

- 1 cup sour cream

- ½ cup chicken stock

- 1 teaspoon salt

- 1 tablespoon tomato paste

- 1 teaspoon ground black pepper

- 1 teaspoon cumin

- ½ teaspoon thyme

- 2 tablespoon butter

- 1 cup green peas

Directions:

1. Slice the red cabbage.

2. Peel the red onions and wash the fresh cilantro.

3. Dice the onions and chop the fresh cilantro.

4. Place the sliced red cabbage in the slow cooker.

5. Sprinkle the cabbage with the chopped fresh cilantro and diced onion.

6. Add the almond flakes.

7. After this, combine the chicken stock, sour cream, salt, tomato paste, ground black pepper, cumin, and thyme.

8. Whisk the mixture until homogenous.

9. After this, toss the butter in the slow cooker.

10. Add the green peas.

11. Pour the chicken stock liquid in the slow cooker bowl and close the lid.

12. Cook the side dish on the LOW for 8 hours.

13. When the dish is cooked – stir it carefully to get the homogenous texture.

14. Place the prepared dish on the serving plates.

15. Enjoy!

Nutrition: calories 112, fat 5.9, fiber 3, carbs 12.88, protein 4

Broccoli Stuffing

Prep time: 16 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients10 oz broccoli

- 7 oz Cheddar cheese

- 4 eggs

- ½ cup onion, chopped

- 1 cup heavy cream

- 3 tablespoon mayo sauce

- 3 tablespoon butter

- ½ cup bread crumbs

Directions:

1. Chop the broccoli roughly and put it in the slow cooker.

2. Add the ½ cup of heavy cream and close the slow cooker.

3. Cook the dish on HIGH for 3 hours.

4. After this, mash the broccoli with the help of the fork.

5. Crack the eggs into the bowl and whisk them.

6. Add the chopped onion, the remaining heavy cream, mayo sauce, and bread crumbs.

7. Mix the mixture up and add it in the slow cooker.

8. After this, add butter.

9. Shred Cheddar cheese and add it in the slow cooker bowl too.

10. Mix it gently and close the lid.

11. Cook the dish for 2 hours on HIGH.

12. When the broccoli stuffing is cooked – mash it gently with the help of the fork and transfer in the serving plates.

13. Enjoy!

Nutrition: calories 289, fat 22.9, fiber 2, carbs 9.07, protein 13

Slow Cooker Shallot

Prep time: 15 minutes

Cooking time: 6 minutes

Servings: 7

- Ingredients1 large carrot

- 1-pound shallot

- 1 cup heavy cream

- 1 tablespoon sugar

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon cilantro

- 1 tablespoon butter, unsalted

- 1 tablespoon minced garlic

Directions:

1. Peel the carrot and cut it into the small strips.

2. After this, chop the shallot.

3. Combine the carrot strips and chopped shallot in the slow cooker bowl.

4. After this, whisk the heavy cream with the sugar and salt in the mixing bowl.

5. Add the ground black pepper and cilantro.

6. After this, add butter and minced garlic.

7. Mix the mixture and pour it into the slow cooker.

8. Close the slow cooker lid and cook the dish for 6 hours on LOW.

9. When the time is over – remove the shallot and carrot strips from the heavy cream liquid and place it on the serving plates.

10. Sprinkle the prepared shallot dish with the 3 tablespoons of the remaining heavy cream mixture.

11. Enjoy!

Nutrition: calories 133, fat 8.1, fiber 3, carbs 14.5, protein 2

Lemon-Garlic Mushrooms

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 6

- Ingredients2-pound cremini mushrooms

- 1 lemon

- ½ cup fresh parsley

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1/3 cup half and half

- 1 teaspoon thyme

- 1 teaspoon coriander

- 1 teaspoon turmeric

- 3 tablespoon garlic, chopped

Directions:

1. Cut the cremini mushrooms into 4 parts and place them in the slow cooker bowl.

2. After this, combine the half and half with the thyme, coriander, turmeric, and chopped garlic.

3. Add the ground black pepper and salt.

4. After this, chop the parsley and add it to the half and half mixture.

5. Mix it well.

6. Chop the lemon into the tiny pieces and add in the slow cooker.

7. After this, sprinkle the mushroom mixture with the half and half mixture and close the slow cooker lid.

8. Cook the dish for 8 hours on LOW.

9. When the mushrooms are cooked – remove them from the half and half sauce and serve.

10. Enjoy!

Nutrition: calories 55, fat 0.8, fiber 2, carbs 9.43, protein 6

Paprika Potato Strips

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients3-pound potato

- 2 tomatoes

- 1 tablespoon paprika

- 1 sweet pepper

- 1 teaspoon salt

- ½ teaspoon turmeric

- 2 tablespoon sesame oil

Directions:

1. Peel the potato and cut it into the strips.

2. Sprinkle the potato strips with the paprika, salt, and turmeric. Mix the mixture up.

3. Transfer the potato strips in the slow cooker bowl and sprinkle with the olive oil.

4. Close the slow cooker lid and cook the dish on HIGH for 3 hours.

5. Meanwhile, chop the tomatoes roughly and discard seeds from the sweet pepper.

6. Chop the sweet pepper.

7. Place the sweet pepper and tomatoes in the blender and blend them well.

8. When you get smooth mass – the mixture is cooked.

9. Open the slow cooker lid and transfer the tomato-pepper mixture there.

10. Mix it up with the help of the wooden spatula and close the slow cooker lid.

11. Cook the dish on HIGH for 2 hours more.

12. Serve the paprika potato strips only hot.

13. Enjoy!

Nutrition: calories 176, fat 3.8, fiber 5, carbs 32.97, protein 4

Macaroni with Cream Cheese

Prep time: 15 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients12 oz elbow macaroni

- 1 cup cream cheese

- 3 tablespoon fresh parsley

- 1 tablespoon fresh dill

- 3 cup chicken stock

- 1 teaspoon salt

- 1 egg

- ¼ teaspoon turmeric

Directions:

1. Beat the egg in the mixer bowl and mix it with the help of the hand mixer.

2. After this, add the chicken stock and cream cheese.

3. Mix the mixture for 1 minute more.

4. Chop the fresh parsley and fresh dill and sprinkle the cream cheese mixture.

5. Stir it gently with the help of the spoon.

6. After this, put the elbow macaroni in the slow cooker bowl and add the cream cheese mixture.

7. Stir it and close the slow cooker lid.

8. Cook the macaroni for 3.5 hours on HIGH.

9. When the side dish is cooked – stir it carefully one more time.

10. Transfer the prepared dish in the serving plates.

11. Serve the side dish immediately.

12. Enjoy!

Nutrition: calories 398, fat 15.5, fiber 2, carbs 48.96, protein 15

Baked Potato with Mushrooms

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 6

- Ingredients6 large potatoes

- 3 oz mushrooms

- 1 onion

- 1 teaspoon butter

- ½ teaspoon salt

- ½ teaspoon minced garlic

- 1 teaspoon sour cream

- ½ teaspoon turmeric

- 1 teaspoon olive oil

Directions:

1. Chop the mushrooms.

2. Peel the onion and chop it.

3. Combine the chopped mushrooms and onion together.

4. Add the butter, salt, minced garlic, and sour cream.

5. After this add turmeric.

6. Churn the mixture well.

7. Then wash the potatoes carefully and do not peel them.

8. Chop the potatoes into the medium cubes and add the mushroom mixture.

9. Mix it up.

10. Then spray the slow cooker bowl with the olive oil inside and toss the potato cubes mixture there.

11. Close the slow cooker lid and cook the dish for 8 hours on LOW.

12. When the side dish is cooked – transfer it to the serving plates.

13. Serve the dish and enjoy!

Nutrition: calories 309, fat 1.9, fiber 9, carbs 66.94, protein 8

Jalapeno Side Dish

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients12 oz jalapeno pepper

- 2 tablespoon olive oil

- 1 tablespoon balsamic vinegar

- 1 onion

- 1 garlic clove

- 1 teaspoon ground coriander

- 4 tablespoon water

Directions:

1. Wash the jalapeno peppers carefully and cut them crosswise.

2. Then discard the seeds from the jalapeno peppers.

3. Place the jalapeno peppers in the slow cooker bowl.

4. After this, combine the olive oil, balsamic vinegar, ground coriander, and water together.

5. Mix the mixture up.

6. Peel the onion and garlic clove.

7. Slice the vegetables and add them to the liquid vinegar mixture.

8. Stir it gently.

9. Then sprinkle the jalapeno peppers with the liquid vinegar mixture generously and close the slow cooker lid.

10. Cook the dish 6 hours on LOW.

11. When the jalapeno peppers are cooked – transfer them to the serving plates and chill gently.

12. Enjoy!

Nutrition: calories 67, fat 4.7, fiber 2, carbs 6.02, protein 1

Slow Cooker Ramen

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 5

- Ingredients1 tablespoon ramen seasoning

- 10 oz ramen noodles

- 4 cup chicken stock

- 1 teaspoon salt

- 3 tablespoon soy sauce

- 1 teaspoon paprika

- 1 tablespoon butter

Directions:

1. Pour the chicken stock into the slow cooker.

2. Add salt, ramen seasoning, paprika, and butter.

3. Stir the mixture gently and add the ramen noodles.

4. Close the slow cooker lid and cook the ramen noodles for 20 minutes on HIGH.

5. After this, add the soy sauce and stir the ramen noodles gently.

6. Cook the dish for 5 minutes on HIGH.

7. Then transfer the prepared side dish in the serving bowls

8. Enjoy!

Nutrition: calories 405, fat 19.2, fiber 6, carbs 49.93, protein 15

Refried Beans

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 10

- Ingredients5 oz white onion

- 4 cup black beans

- 1 chili pepper

- 1 oz minced garlic

- 10 cup water

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- ¼ teaspoon cilantro

Directions:

1. Peel the onion and chop it.

2. Put the chopped onion in the slow cooker bowl.

3. Add the black beans, minced garlic, salt, ground black pepper, and cilantro.

4. After this, chop the chili pepper and add it to the slow cooker.

5. Pour the water into the mixture and stir it.

6. Close the slow cooker lid and cook the beans for 9 hours on LOW.

7. Check if the beans absorb the water and add more water if desired.

8. When the beans are cooked – strain the vegetables and leave a ¼ cup of the slow cooker remaining liquid.

9. Transfer the beans mixture in the food processor and blend them well.

10. Add the remaining liquid and blend the dish until smooth.

11. Serve the side dish!

Nutrition: calories 73, fat 1.5, fiber 4, carbs 12.34, protein 3

Slow Cooker Fennel

Prep time: 10 minutes

Cooking time: 3 hour

Servings: 7

- Ingredients10 oz fennel bulbs

- 2 tablespoon olive oil

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon cilantro

- 1 teaspoon oregano

- 1 teaspoon basil

- 3 tablespoon white wine

- 1 teaspoon salt

- 2 garlic cloves

- 1 teaspoon dried dill

Directions:

1. Cut the fennels bulbs into the chunks.

2. Combine the olive oil, ground black pepper, paprika, cilantro, oregano, basil, salt, and dried dill together.

3. Peel the garlic cloves and chop them roughly.

4. Add the chopped garlic in the spice mixture.

5. Then place the spice mixture in the slow cooker and cook it on HIGH for 5 minutes.

6. After this, add the fennel bulbs chunks and pour the white wine.

7. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

8. When the fennel is cooked – open the slow cooker lid and stir the dish.

9. Serve it immediately.

10. Enjoy!

Nutrition: calories 53, fat 4.1, fiber 2, carbs 4, protein 1

Butter Artichokes

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 5

- Ingredients13 oz artichoke heat

- 1 teaspoon salt

- 4 cup chicken stock

- 1 teaspoon turmeric

- 1 garlic clove, peeled

- 4 tablespoon butter

- 4 oz Parmesan, shredded

Directions:

1. Wash the artichoke’s heart carefully and prepare them for the cooking.

2. Place the prepared artichokes in the slow cooker.

3. Sprinkle the artichokes with the turmeric and salt.

4. Add the chicken stock and close the slow cooker lid.

5. Cook the artichoke hearts on LOW for 6 hours.

6. When the artichokes are cooked – transfer them to the serving plates.

7. Put the butter in the middle of every artichoke heart and sprinkle with the shredded cheese.

8. Let the cheese melt little.

9. Serve the dish warm.

10. Enjoy!

Nutrition: calories 272, fat 12.8, fiber 4, carbs 24.21, protein 17

Coriander Rainbow Carrots

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 9

- Ingredients3-pound rainbow carrot

- 3 tablespoon sesame oil

- 1 teaspoon coriander

- ¼ cup coriander leaves

- 1 tablespoon sour cream

- ½ teaspoon salt

- ½ teaspoon sugar

Directions:

1. Peel the rainbow carrots and place them in the slow cooker vessel.

2. Combine the sesame oil and coriander together in the shallow bowl.

3. Add the salt and sugar. Stir the mixture.

4. Then put the coriander leaves in the blender and blend them.

5. Then add the blended coriander leaves in the oil mixture.

6. Stir it and sprinkle the rainbow carrots with the oil mixture.

7. Close the slow cooker lid and cook the dish for 6 hours on LOW.

8. Then sprinkle the rainbow carrots with the sour cream and cook for 1 hour more on LOW.

9. When the rainbow carrots are cooked – let them chill little.

10. Serve the side dish immediately.

11. Enjoy!

Nutrition: calories 95, fat 5, fiber 5, carbs 13, protein 1

Creamy Parsnip

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 5

Ingredients:

- 1 cup cream

- 2 teaspoon butter

- 1-pound parsnip

- 1 carrot

- 1 yellow onion

- 1 tablespoon chives

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- ½ teaspoon paprika

- 1 tablespoon salt

- ¼ teaspoon sugar

Directions:

1. Peel the parsnip and carrot.

2. Chop the vegetables into the chunks and put them in the slow cooker vessel.

3. After this, whisk the heavy cream with the butter, salt, ground black pepper, paprika, and sugar.

4. Peel the onion and chop it roughly.

5. Place all the prepared ingredients in the slow cooker vessel and close the lid.

6. Cook the dish for 7 hours on LOW.

7. When the parsnip side dish is cooked – serve it immediately.

8. Enjoy!

Nutrition: calories 190, fat 11.2, fiber 4, carbs 22, protein 3

Sliced Eggplants with Mayo Sauce

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients2 tablespoon minced garlic

- 1 chili pepper

- 1 sweet pepper

- 4 tablespoon mayo sauce

- 1 teaspoon olive oil

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 18 oz eggplants

- 2 tablespoon sour cream

Directions:

1. Chop the chili pepper and sweet pepper and place them in the food processor.

2. Add the minced garlic, salt, and ground black pepper.

3. Blend the mixture until you get a smooth texture.

4. After this, slice the eggplants and rub them with the smooth chili mixture from the both sides.

5. Spray the slow cooker bowl with the olive oil inside and transfer the sliced eggplants there.

6. Combine the sour cream and mayo sauce and mix the mixture up.

7. Spread the surface of the sliced eggplants with the mayo sauce mixture carefully and close the slow cooker lid.

8. Cook the dish for 5 hours on HIGH.

9. When the sliced eggplants are cooked – let them chill little.

10. When the dish gets the room temperature – serve it immediately.

11. Enjoy!

Nutrition: calories 40, fat 1.1, fiber 3, carbs 7.5, protein 1

Party Macaroni Side Dish

Prep time: 10 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients8 oz macaroni

- 1 cup tomatoes, chopped

- 1 garlic clove, peeled

- 1 teaspoon butter

- 1 cup heavy cream

- 3 cup water

- 1 tablespoon salt

- 6 oz Parmesan, shredded

- 1 tablespoon dried basil

Directions:

1. Place the macaroni in the slow cooker and add the water.

2. Sprinkle the macaroni with the salt and close the slow cooker lid.

3. Cook the dish on HIGH for 3 hours.

4. Meanwhile, place the chopped tomatoes in the blender and blend them well.

5. After this, combine the blended tomatoes with the cream, shredded cheese, and dried basil.

6. Add butter and churn the mixture well.

7. When the time is over – strain the liquid from the slow cooker and leave only macaroni there.

8. Pour the cream liquid in the slow cooker and stir it.

9. Close the slow cooker lid and cook the dish on HIGH for 30 minutes more.

10. When the side dish is cooked – stir it gently and transfer to the serving plates.

11. Serve the dish immediately.

12. Enjoy!

Nutrition: calories 325, fat 10.1, fiber 2, carbs 41.27, protein 17

Rosemary Hasselback Potatoes

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 7

- Ingredients7 potatoes

- 2 oz butter

- 1 tablespoon olive oil

- 1 tablespoon dried dill

- 1 teaspoon salt

- 1 teaspoon paprika

Directions:

1. Wash the potato carefully and slice the potatoes, not to the end. You should leave them with the same shape.

2. After this, combine the olive oil, butter, dried dill, salt, and paprika.

3. Churn the mixture.

4. Cover the slow cooker vessel with the foil and place the Hasselback potatoes there.

5. Sprinkle very potato with the olive oil mixture generously.

6. Close the slow cooker lid and cook the potatoes on LOW for 8 hours.

7. When the time is over and the potatoes are soft – serve the side dish immediately.

8. Enjoy!

Nutrition: calories 363, fat 9, fiber8, carbs 65.17, protein 8

Asian-Style Asparagus

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 4

- Ingredients1 tablespoon sesame seeds

- 1 teaspoon miso paste

- ¼ cup soy sauce

- 1 cup fish stock

- 8 oz asparagus

- 1 teaspoon salt

- 1 teaspoon chili flakes

- 1 teaspoon oregano

- 1 cup water

Directions:

1. Put the asparagus in the slow cooker and add water.

2. Close the slow cooker lid and cook the asparagus on HIGH for 3 hours.

3. Meanwhile, combine the miso paste, sesame seeds, soy sauce, and fish stock in the bowl.

4. Add the salt, chili flakes, and oregano,

5. Whisk the mixture well till the miso paste is dissolved.

6. When the time is over – strain the asparagus and return it back to the slow cooker vessel.

7. Add the soy sauce mixture and close the slow cooker lid.

8. Cook the dish on HIGH for 1 hour more.

9. When the asparagus is cooked – transfer it to the serving plates and sprinkle with the hot soy sauce mixture.

10. Enjoy!

Nutrition: calories 85, fat 4.8, fiber 2, carbs 7.28, protein 4

Mac Cups

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 6

- Ingredients6 oz puff pastry

- 1 cup fresh basil

- 7 oz elbow macaroni, cooked

- 1 egg

- ¼ cup heavy cream

- 1 tablespoon flour

- 1 tablespoon cornstarch

- 1 teaspoon salt

- 1 tablespoon turmeric

- 1 teaspoon olive oil

Directions:

1. Spray the muffin form with the olive oil inside.

2. Roll the puff pastry and cut it into 6 squares.

3. Then place the puff pastry squares in the muffin forms.

4. Crack the egg into the bowl and whisk it.

5. Add the heavy cream and flour and stir the mixture well.

6. After this, add cornstarch and salt.

7. Add turmeric and stir the mixture till homogenous.

8. Chop the fresh basil and add it in the liquid macaroni mass.

9. Then fill the muffin forms with the macaroni mixture.

10. Cover the slow cooker vessel with the foil and place the muffin forms there.

11. Close the slow cooker lid and cook the mac cups for 8 hours on LOW.

12. When the side dish is cooked – serve it only hot.

13. Enjoy!

Nutrition: calories 270, fat 15.4, fiber 2, carbs 26.67, protein 6

Baked White Onions

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 5

- Ingredients½ cup bread crumbs

- 5 oz Romano cheese

- ¼ cup cream cheese

- ¼ cup half and half

- 3 oz butter

- 1 tablespoon salt

- 5 large white onions

- 1 teaspoon ground black pepper

1 teaspoon garlic powder

Directions:

1. Peel the white onions and cut the hats from them.

2. After this make the crosswise cuts in the onions. You should not cut them totally.

3. After this, combine the cream cheese and half and half together.

4. Churn the mixture and add butter.

5. Sprinkle the mixture with salt and ground black pepper.

6. Add garlic powder and churn carefully again.

7. After this, shred Romano cheese.

8. Combine the shredded cheese with the bread crumbs.

9. Place the prepared onions in the slow cooker.

10. Sprinkle them with the churned half and half liquid.

11. After this, sprinkle every onion with the shredded bread crumb mixture generously and close the slow cooker lid.

12. Cook the dish on LOW for 9 hours.

13. When the onions are soft – the dish is cooked.

14. Serve it immediately.

15. Enjoy!

Nutrition: calories 349, fat 25.3, fiber 3, carbs 19.55, protein 13

Delightful Okra

Prep time: 10 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients2-pound okra, frozen

- 1 cup tomato sauce

- 4 oz water

- 1 onion, chopped

- 1 teaspoon minced garlic

- ¼ tablespoon salt

- 1 teaspoon sugar

Directions:

1. Place the frozen okra in the slow cooker.

2. Add the tomato sauce and water.

3. After this, sprinkle the mixture with the chopped onion and minced garlic.

4. Add salt and sugar.

5. Mix the mixture up with the help of the wooden spatula and close the slow cooker lid.

6. Cook the dish on LOW for 7 hours.

7. When the okra is soft – the dish is cooked.

8. Serve the prepared side dish when it is chilled well.

9. Enjoy!

Nutrition: calories 107, fat 0.4, fiber 8, carbs 22.55, protein 4

Slow Cooker Corn Salad

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients1 cup corn kernels

- 5 oz dried tomatoes

- 1 teaspoon salt

- 1 cup heavy cream

- 2 cucumbers

- 1 red onion

- 1 teaspoon ground paprika

- 1 cup fresh parsley

- 1 carrot

- 1 teaspoon olive oil

Directions:

1. Put the corn kernels in the slow cooker vessel.

2. Cut the dried tomatoes into the strips and add them in the slow cooker too.

3. After this, add salt, ground paprika, and heavy cream.

4. Peel the onion and dice it.

5. Add the diced onion in the slow cooker vessel and stir it.

6. Then close the slow cooker lid and cook the dish on LOW for 5 hours.

7. When the mixture is cooked – transfer it to the salad bowl and stir.

8. Chop the cucumbers and fresh parsley.

9. Peel the carrot and grate it.

10. Add the prepared fresh ingredients in the salad bowl and stir it carefully.

11. Serve the salad warm.

12. Enjoy!

Nutrition: calories 123, fat 8.9, fiber 2, carbs 10.4, protein 2

Smashed Red Potatoes

Prep time: 18 minutes

Cooking time: 8 hours

Servings: 4

- Ingredients1-pound red potato

- 2 tablespoon olive oil

- 1 garlic clove

- 1 teaspoon sage

- 4 tablespoon mayo sauce

- 1 teaspoon minced garlic

- 3 tablespoon fresh dill, chopped

- 1 teaspoon paprika

Directions:

1. Wash the potatoes carefully.

2. Cover the slow cooker vessel with the parchment and place the prepared potatoes there.

3. Sprinkle the potatoes with the olive oil.

4. Peel the garlic clove and mash it.

5. Add the mashed garlic clove in the slow cooker.

6. After this, add the sage and close the slow cooker lid.

7. Cook the dish on LOW for 8 hours.

8. Meanwhile, combine the mayo sauce and minced garlic together.

9. Add chopped fresh dill and paprika.

10. Churn the mixture.

11. When the red potatoes are cooked – remove them from the slow cooker and smash them once with the help of the fork.

12. Place the smashed potatoes on the serving plates.

13. After this, sprinkle every smashed potato with the churned mayo sauce.

14. Serve the potatoes hot.

15. Enjoy!

Nutrition: calories 164, fat 7.8, fiber 4, carbs 22.87, protein 3

Snacks

Banana Bread

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients10 oz biscuit mix

- 4 eggs

- 1 teaspoon vanilla extract

- 1 tablespoon sugar

- 12 oz banana, ripe

- 1/3 cup butter

- 1 teaspoon brown sugar

Directions:

1. Beat the eggs in the mixing bowl and whisk them well.

2. After this, melt butter and add it in the whisked eggs.

3. Add vanilla extract, sugar, and brown sugar.

4. Peel the bananas and mash them with the help of the fork.

5. Add the mashed bananas in the egg mixture.

6. Churn it and add the biscuit mix.

7. Knead the liquid smooth dough.

8. After this, cover the slow cooker bowl with the parchment and pour the liquid dough there.

9. Close the slow cooker lid and cook the banana bread for 4 hours on HIGH.

10. When the time is over – check if the banana bread is cooked with the help of the toothpick.

11. Remove the prepared dish from the slow cooker and chill it well.

12. Slice it and enjoy!

Nutrition: calories 506, fat 20.2, fiber 6, carbs 75.31, protein 11

Energy Bars with Quinoa

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 4

- Ingredients2 tablespoon almond butter

- 1/3 cup chia seeds

- 3 tablespoon almonds

- 6 oz almond milk

- 3 tablespoon brown sugar

- 3 tablespoon dried apples

- 1 egg

- ½ teaspoon cinnamon

- 7 tablespoon quinoa

- 1 tablespoon raisins

Directions:

1. Beat the egg in the bowl.

2. Whisk it carefully and add the chia seeds.

3. After this, crush almonds and add them to the egg mixture.

4. Add dried apples, cinnamon, quinoa, raisins, almond milk, and almond butter.

5. Then add brown sugar and churn the mixture,

6. Cover the slow cooker with the parchment and pour the quinoa dough there.

7. Close the slow cooker lid and cook the dish for 4 hours on HIGH.

8. When the dish is cooked – remove it from the slow cooker and cut into the bars.

9. Chill the energy bars carefully and serve.

10. Enjoy!

Nutrition: calories 124, fat 6.4, fiber 4, carbs 13.08, protein 5

Pecan Snack

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 7

- Ingredients1 cup pecan

- 3 tablespoon flour

- 1 egg white

- 1 tablespoon sugar

- 1 tablespoon maple syrup

Directions:

1. Whisk the egg white until you get strong peaks.

2. After this, add sugar.

3. Sprinkle the mixture with the maple syrup and whisk the mixture well.

4. Then toss the pecans in the whisked egg white mixture and coat them well.

5. After this, sprinkle the pecans with the flour and transfer in the slow cooker bowl.

6. Cook the snack on HIGH for 3 hours. Stir the pecans every 10 minutes.

7. When the dish is cooked – let it chill well.

8. Serve it.

Nutrition: calories 124, fat 10.2, fiber 1, carbs 7.6, protein 2

Bacon Sausages

Prep time: 15 minutes

Cooking time: 3 hour

Servings: 7

- Ingredients10 oz breakfast sausages

- 6 oz bacon

- 1 teaspoon cayenne pepper

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 4 tablespoon tomato sauce

- 1 tablespoon chives

- 1 teaspoon onion powder

- 1 teaspoon minced garlic

- 2 tablespoon butter

Directions:

1. Cut the sausages into 2 parts.

2. Then combine the cayenne pepper, ground black pepper, salt, onion powder, and minced garlic together.

3. Stir the mixture well.

4. Then slice the bacon and sprinkle it with the spice mixture.

5. Wrap the sausages in the sliced bacon and brush the prepared bacon sausages in the tomato sauce.

6. Toss the butter in the slow cooker and melt it.

7. Then add the wrapped bacon sausages and sprinkle the dish with the chives.

8. Close the slow cooker lid and cook the snack for 3 hours on HIGH.

9. When the bacon sausages are cooked – let them chill till the room temperature.

10. Enjoy!

Nutrition: calories 215, fat 17.9, fiber 1, carbs 5.27, protein 9

Wrapped Sausages

Prep time: 14 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients10 oz sausages

- 6 oz Cheddar cheese

- 1 tablespoon mayo sauce

- 1 teaspoon ground black pepper

- 1 teaspoon cilantro

- ½ teaspoon turmeric

- 1 teaspoon ground paprika

- ½ teaspoon ground ginger

- 1 teaspoon canola oil

Directions:

1. Slice Cheddar cheese.

2. Spread the sliced cheese with the mayo sauce.

3. Then combine the ground black pepper, cilantro, turmeric, ground paprika, and ground ginger together. Stir the mixture.

4. Sprinkle the sausages with the spice mixture and wrap with the sliced cheese.

5. Spray the wrapped sausages with the canola oil.

6. Wrap every sausage in the foil and place them in the slow cooker vessel.

7. Cook the slow cooker lid and cook the snack for 6 hours on LOW.

8. When the time is over – remove the snack from the slow cooker.

9. Chill it for 10 minutes and discard from the foil.

10. Enjoy!

Nutrition: calories 138, fat 9, fiber 1, carbs 6.81, protein 10

Chili Scrolls

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 8

- Ingredients7 oz puff pastry

- 2 chili pepper

- 1 tablespoon tomato sauce

- 1 tablespoon butter

- 1 egg yolk

- 1 teaspoon salt

- 1 teaspoon minced garlic

- 1 tablespoon mayo sauce

1 teaspoon olive oil

Directions:

1. Roll the puff pastry with the help of the rolling pin.

2. After this, remove the seeds from the chili peppers and chop them into the tiny pieces.

3. Combine the chopped chili peppers with the tomato sauce and salt.

4. Add minced garlic and mayo sauce.

5. Mix the mixture well.

6. Whisk the egg yolk.

7. Spread the rolled puff pastry with the chopped chili mixture and roll it up.

8. Cut the dough into pieces (scrolls).

9. Brush every scroll with the whisked egg.

10. After this, cover the slow cooker vessel with the parchment and place the scrolls there.

11. Close the slow cooker lid and cook the chili scrolls for 4 hours on HIGH.

12. When the dish is cooked – let it chill gently.

13. Serve!

Nutrition: calories 169, fat 12.1, fiber 1, carbs 13.02, protein 3

Jalapeno Taquitos

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients5 corn tortilla

- 4 oz Cheddar cheese

- 9 oz chicken fillet

- 3 oz cream cheese

- 1 tablespoon cilantro

- 1 cup water

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 2 jalapeno peppers

- 1 teaspoon onion powder

Directions:

1. Place the chicken fillet in the slow cooker.

2. Sprinkle the meat with the cream cheese, cilantro, salt, ground black pepper, and onion powder.

3. Chop the jalapeno peppers and add them in the slow cooker vessel.

4. Add water and close the slow cooker lid.

5. Cook the dish for 8 hours on LOW.

6. Meanwhile, shred Cheddar cheese.

7. When the time is over – open the slow cooker lid shred the chicken well.

8. After this, place the shredded chicken mixture and shredded cheese in the tortillas and wrap them.

9. Place the dish in the preheated to 365 F oven and cook for 10 minutes.

10. After this, remove the dish from the oven and chill little.

11. Enjoy!

Nutrition: calories 285, fat 14.9, fiber 3, carbs 27.09, protein 12

Spaghetti Fritters

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 10

- Ingredients10 oz pasta, cooked

- ½ cup bread crumbs

- 4 oz Romano cheese

- 4 teaspoon sesame oil

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 3 egg

Directions:

1. Chop the pasta gently and combine with the bread crumbs.

2. After this, beat the eggs in the bowl and whisk them well.

3. Then add the whisked eggs to the pasta mixture.

4. After this, add paprika, bread crumbs, ground black pepper, and salt.

5. Mix the mixture carefully to get the texture of the homogenous dough.

6. Then spray the palms with the sesame oil and make the small fritters from the dough.

7. Place the uncooked fritters in the slow cooker and close the slow cooker lid.

8. Cook the fritters on HIGH for 2 hours.

9. After this, turn the fritters into another part and cook the fritters for 1 hour more on HIGH.

10. Remove the fritters from the slow cooker and chill little.

11. Enjoy!

Nutrition: calories 177, fat 10.1, fiber 2, carbs 12.55, protein 9

Corn Fritters

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients1 cup sweet corn

- 1 cup flour

- ¼ cup milk

- ½ teaspoon baking soda

- 1 tablespoon lemon juice

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon butter

- 2 oz Parmesan

- 1 egg

Directions:

1. Beat the egg in the bowl and whisk it.

2. Add milk and baking soda.

3. After this, add lemon juice, salt, ground black pepper, paprika, and flour.

4. Mix the mixture carefully till you get the mixture that looks like smooth dough. Add more flour if desired.

5. Then shred Parmesan cheese and add in the dough mixture.

6. Add the sweet corn and mix it well.

7. Then make the soft dough.

8. Form the small fritters and place them in the slow cooker vessel.

9. Close the slow cooker lid and cook the fritters on LOW for 6 hours.

10. When the corn fritters are cooked – place them on the serving plate.

11. Enjoy!

Nutrition: calories 135, fat 2.6, fiber 1, carbs 21.87, protein 7

Slow Cooker Meatballs with Sesame Seeds

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 9

- Ingredients3 tablespoon milk

- 5 tablespoon panko bread crumbs

- 1 egg

- 3 tablespoon dried parsley

- 1 teaspoon minced garlic

- 1 teaspoon salt

- 14 oz ground pork

- 1 tablespoon sesame seeds

- ½ cup tomato paste

- 1 onion

- 1 tablespoon sugar

- 1 teaspoon cilantro

- 1 teaspoon cayenne pepper

Directions:

1. Combine the ground pork and beaten egg together.

2. Mix the mixture up.

3. After this, sprinkle the meat mixture with the dried parsley, salt, minced garlic, panko bread crumbs, sesame seeds, and milk.

4. Mix the ground pork mixture with the help of the fingertips.

5. After this, form the small meatballs from the meat mixture and put the meatballs in the freezer.

6. Meanwhile, combine the tomato paste, sugar, cilantro, and cayenne pepper together.

7. Mix the mixture up.

8. After this, peel the onion and grate it.

9. Add the grated onion in the tomato paste mixture and stir it.

10. Place the tomato paste liquid in the slow cooker bowl.

11. After this, add the frozen meatballs and close the slow cooker lid.

12. Cook the dish for 9 hours on LOW.

13. When the meatballs are cooked – let them cool briefly and serve.

14. Enjoy!

Nutrition: calories 142, fat 5.3, fiber 1, carbs 8.26, protein 16

Slow Cooker Cheese Dip

Prep time: 20 minutes

Cooking time: 2 hours

Servings: 8

- Ingredients2-pound Velveeta cheese

- 7 oz ground beef

- 1 red onion, chopped

- 1 chili pepper

- ½ cup water

- 1 tablespoon taco seasoning

- 1 teaspoon salt

- 1 tablespoon olive oil

- 1 tablespoon dried dill

Directions:

1. Put the olive oil in the skillet.

2. Add the chopped onion, ground beef, salt, dried dill, and taco seasoning.

3. After this, chop the chili pepper and add it to the meat mixture too.

4. Close the lid and cook the meat mixture for 10 minutes or till is it totally cooked.

5. After this, put the meat mixture in the slow cooker.

6. Add water and Velveeta cheese. Stir it gently.

7. Close the slow cooker lid and cook the dish on HIGH for 2 hours.

8. When the cheese is melted – stir it gently again.

9. Serve it.

Nutrition: calories 363, fat 21.3, fiber 1, carbs 16.28, protein 26

Cinnamon Pecans

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 7

- Ingredients1 tablespoon ground cinnamon

- 1 cup pecan halves

- 3 tablespoon brown sugar

- ¼ cup dried milk

- 2 tablespoon water

- 1 egg

Directions:

1. Beat the egg in the bowl.

2. Add brown sugar and mix it well with the help of the hand blender.

3. After this, add ground cinnamon and dried milk.

4. Whisk the mixture and put the pecan halves there.

5. Put the prepared pecan halves in the slow cooker and close the slow cooker lid.

6. Cook the dish on HIGH for 3 hours.

7. After this, add the water and cook the dish for 1 hour more.

8. Then transfer the cooked pecan halves in the paper towel and chill well.

9. Enjoy!

Nutrition: calories 141, fat 11.9, fiber 2, carbs 7.62, protein 3

Snack Chicken Wings

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 5

- Ingredients1 tablespoon honey

- 1 tablespoon sesame seeds

- 1-pound chicken wings

- 1 teaspoon cayenne pepper

- 1 teaspoon salt

- 1 teaspoon mustard

- 1 tablespoon butter

- 1 teaspoon oregano

- 1 teaspoon cilantro

Directions:

1. Combine the sesame seeds, cayenne pepper, salt, mustard, butter, oregano, and cilantro.

2. Add honey and whisk the mixture well.

3. After this, combine the honey mixture with the chicken wings and stir it carefully.

4. Place the chicken wings in the slow cooker bowl.

5. Add the remaining honey mixture and close the slow cooker lid.

6. Cook the dish for 9 hours on LOW.

7. When the time is over – remove the chicken wings from the slow cooker.

8. Serve the snack as hot as chilled.

9. Enjoy!

Nutrition: calories 160, fat 6.6, fiber 0, carbs 4.05, protein 20

Cocktail Meatballs with Tomato Sauce

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 5

- Ingredients1 cup tomatoes, canned

- 1 tablespoon garlic clove, sliced

- 1 teaspoon salt

- 1 teaspoon cilantro

- ½ cup fresh basil

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 1 tablespoon turmeric

- 1 teaspoon sugar

- 1 egg

- 1 teaspoon ground black pepper

- 10 oz ground pork

- 6 oz ground beef

Directions:

1. Place the canned tomatoes in the blender and blend them well.

2. After this, pour the blended tomatoes in the slow cooker vessel.

3. Add the sliced garlic clove, salt, cilantro, and sugar.

4. Chop the basil and add it to the mixture too.

5. Stir it gently and close the slow cooker lid.

6. Cook the sauce on LOW for 5 hours.

7. Meanwhile, combine the onion powder, garlic powder, turmeric, ground black pepper, ground pork, and ground beef together.

8. Stir the mixture.

9. Beat the egg into the mixture and mix it up well.

10. After this, make the meatballs from the meat mixture.

11. Place the meatballs in the slow cooker and close the lid.

12. Cook the dish for 5 hours on HIGH.

13. When the dish is cooked – serve it immediately.

14. Enjoy!

Nutrition: calories 154, fat 7.4, fiber 4, carbs 15.93, protein 8

Hamburger Dip

Prep time: 20 minutes

Cooking time: 7 hour

Servings: 6

- Ingredients7 oz ground beef

- 6 oz nacho cheese

- 1 cup salsa

- 4 oz refried beans

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon cilantro

- 1 teaspoon oregano

- 1 teaspoon minced garlic

- ¼ cup heavy cream

Directions:

1. Put the ground beef in the skillet and add heavy cream.

2. Mix the mixture and simmer it for 10 minutes on the medium heat.

3. After this, transfer the ground beef mixture in the slow cooker.

4. Add salsa, refried beans, nacho cheese, ground black pepper, paprika, cilantro, oregano, and minced garlic.

5. Mix it up gently with the help of the wooden spatula.

6. Close the slow cooker lid and cook the hamburger dip on LOW for 7 hours.

7. When the dip is cooked – mix it up carefully.

8. Enjoy!

Nutrition: calories 210, fat 15.6, fiber 2, carbs 10.75, protein 8

Sugar Sausages

Prep time: 10 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients10 oz sausage

- 1 teaspoon ground black pepper

- ½ teaspoon cayenne pepper

- 3 tablespoon brown sugar

- 2 teaspoon water

- 1 teaspoon sage

- 2 tablespoon milk

Directions:

1. Put the sausages in the slow cooker bowl.

2. Sprinkle them with the ground black pepper, cayenne pepper, brown sugar, sage, milk, and water.

3. Close the slow cooker lid and cook the dish on LOW for 7 hours.

4. Stir the sausages every 35 minutes.

5. When the sausages are cooked – place them on the serving plate and sprinkle with the remaining sugar mixture.

6. Enjoy!

Nutrition: calories 120, fat 6.6, fiber 1, carbs 10.45, protein 7

Sugared Pecans

Prep time: 17 minutes

Cooking time: 3 hours

Servings: 10

- Ingredients2 egg whites

- 2 cup pecan halves

- 1 teaspoon vanilla extract

- 1 cup sugar

- 3 tablespoon brown sugar

- 1 teaspoon butter

Directions:

1. Whisk the egg whites till you get the strong peaks.

2. After this, add the sugar and vanilla extract.

3. Continue to whisk the mixture for 1 minute more.

4. After this, toss the pecan halves in the whisked egg white mixture.

5. Then sprinkle the pecan halves with the brown sugar.

6. Toss the butter in the slow cooker vessel and melt it.

7. After this, add the prepared pecan halves and close the slow cooker lid.

8. Cook the dish on HIGH for 3 hours.

9. Stir the pecans gently during the cooking.

10. Serve the prepared snack chilled.

11. Enjoy!

Nutrition: calories 201, fat 14.64, fiber 2, carbs 17.24, protein 2.54

Snack Party Mix

Prep time: 10 minutes

Cooking time: 2.5 hours

Servings: 8

- Ingredients5 oz rice cereal

- 5 oz corn cereal

- 8 oz wheat cereal

- 5 oz butter

- 2 tablespoon maple sauce

- 1 teaspoon minced garlic

- 1 oz onion powder

- 6 oz pretzel

- 1 teaspoon salt

- 1 tablespoon dried dill

Directions:

1. Combine the rice cereals, corn cereals, and wheat cereals together in the slow cooker bowl.

2. Melt the butter and combine it with the maple syrup, minced garlic, onion powder, salt, and dried dill.

3. Whisk the mixture.

4. Crush the pretzels roughly and add them in the slow cooker bowl.

5. Then sprinkle the mixture with the melted butter mixture and close the slow cooker lid.

6. Cook the dish for 2.5 hours on HIGH.

7. Stir the mixture every 7 minutes.

8. Let the prepared dish chill well.

9. Serve it immediately.

10. Enjoy!

Nutrition: calories 403, fat 15.5, fiber 2, carbs 58.87, protein 7

Boiled Peanuts

Prep time: 10 minutes

Cooking time: 19 hours

Servings: 7

- Ingredients10 oz peanut

- 12 cup water

- 1 tablespoon salt

- 1 tablespoon sriracha

- 1 teaspoon ground black pepper

- 1 teaspoon oregano

2 tablespoon onion powder

Directions:

1. Wash the peanuts carefully and put them in the slow cooker vessel.

2. Add water.

3. Combine the salt, sriracha, ground black pepper, oregano, and onion powder together in the shallow bowl.

4. Stir it gently and add the mixture in the slow cooker too.

5. Stir the slow cooker mixture gently and close the lid.

6. Cook the dish for 19 hours on LOW.

7. When the dish is cooked – strain the pecans and chill them well.

8. Serve the snack and enjoy!

Nutrition: calories 241, fat 20.1, fiber 4, carbs 8.68, protein 11

Kielbasa

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 5

- Ingredients1 onion

- 4 tablespoon tomato sauce

- 1-pound kielbasa

- 1 teaspoon cayenne pepper

- 1 teaspoon paprika

- 1 tablespoon butter

- ¼ teaspoon chili flakes

Directions:

1. Slice the kielbasa roughly.

2. Sprinkle the sliced kielbasa with the cayenne pepper and paprika.

3. Add chili flakes and mix the mixture up.

4. After this, peel the onion and grate it.

5. Combine the grated onion with the sliced kielbasa and stir the mixture gently.

6. Then transfer the mixture to the slow cooker and toss butter there.

7. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

8. Serve the dish warm.

9. Enjoy!

Nutrition: calories 251, fat 18.5, fiber 2, carbs 8.82, protein 13

Semi-Sweet Meatballs

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients2 tablespoon soy sauce

- 1 tablespoon apple cider vinegar

- 1 teaspoon ground black pepper

- 3 tablespoon sugar

- 1 teaspoon cilantro

- ½ cup tomato sauce

- 1 egg

- 2 tablespoon bread crumbs

- 1 teaspoon minced garlic

- 1 teaspoon onion powder

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- 10 oz ground beef

- 3 tablespoon fresh parsley

Directions:

1. Beat the egg in the bowl.

2. Add the bread crumbs, ground beef, ground black pepper, salt, onion powder, and minced garlic.

3. After this, mix the mixture carefully.

4. Combine the soy sauce, apple cider vinegar, ground white pepper, sugar, tomato sauce, and fresh parsley.

5. Mix the mixture up and place it in the slow cooker vessel.

6. Then form the meatballs from the ground beef mixture and transfer them to the slow cooker.

7. Close the slow cooker lid and cook the dish for 7 hours on LOW.

8. Serve the meatballs with the sauce.

9. Enjoy!

Nutrition: calories 201, fat 13, fiber 2, carbs 12, protein 8

Beer Meat Logs

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 7

- Ingredients½ cup beer

- 17 oz ground chicken

- 1 egg

- 2 tablespoon semolina

- 1 tablespoon flour

- 1 teaspoon salt

- 1 teaspoon chili flakes

- 1 cup panko bread crumbs

- 1 tablespoon butter

- 1 teaspoon olive oil

Directions:

1. Beat the egg in the bowl and whisk it.

2. Add the ground chicken, semolina, salt, flour, chili flakes, and butter.

3. Mix the mixture up till you get homogenous mass.

4. After this, make the small logs from the ground chicken mixture.

5. Pour the olive oil.

6. Then coat the meat logs in the panko bread crumbs carefully.

7. Place the meat logs in the slow cooker.

8. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

9. After this, pour the beer into the slow cooker and cook the dish for 3 hours more on HIGH.

10. Serve the cooked snack immediately.

11. Enjoy!

Nutrition: calories 200, fat 12.2, fiber 1, carbs 6.96, protein 15

Slow Cooker Taquitos

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 8

- Ingredients8 corn tortilla

- 1 cup fresh dill

- 4 oz Cheddar cheese

- 8 oz ground beef

- 1 tablespoon onion powder

- 1 chili pepper

- ½ cup tomato sauce

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon sugar

- 1 teaspoon minced garlic

- 3 tablespoon heavy cream

Directions:

1. Put the ground beef in the slow cooker.

2. Add the onion powder, tomato sauce, salt, ground black pepper, sugar, minced garlic, and heavy cream.

3. Chop the fresh dill and add it in the slow cooker too.

4. Mix the ground beef with the help of the wooden spatula.

5. Chop the chili pepper and add it in the slow cooker too.

6. Close the slow cooker lid and cook the dish on LOW for 8 hours.

7. Meanwhile, shred Cheddar cheese.

8. Sprinkle the tortillas with the shredded cheese.

9. When the ground beef mixture is cooked – add it in the tortillas too and wrap them.

10. Serve the snack immediately.

11. Enjoy!

Nutrition: calories 218, fat 12.7, fiber 3, carbs 17.98, protein 8

Snack Wieners

Prep time: 10 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients1-pound wieners

- 7 tablespoon ketchup

- 2 oz sugar

- 1 teaspoon smoke flavoring

- 2 tablespoon Teriyaki sauce

- 1 teaspoon onion powder

Directions:

1. Slice the wieners and place them in the slow cooker bowl.

2. Combine the sugar, ketchup, and smoke flavoring together.

3. Add Teriyaki sauce and onion powder.

4. Mix the mixture carefully with the help of the fork.

5. After this, sprinkle the sliced wieners with the prepared ketchup mixture and close the slow cooker lid.

6. Cook the dish on LOW for 3.5 hours.

7. When the snack is prepared – chill it well.

8. Enjoy!

Nutrition: calories 312, fat 22.9, fiber 0, carbs 18.16, protein 9

Pita Bites

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients9 oz chicken breast

- 1 tablespoon mustard

- 2 tablespoon fresh basil

- 1 teaspoon cayenne pepper

- 1 cup cream

- 1 cup water

- 1 teaspoon salt

- 1 onion, peeled

- 1 teaspoon oregano

- 6 pita

- 1 tablespoon lemon juice

Directions:

1. Put the chicken breast in the slow cooker.

2. Add water and cream.

3. After this, sprinkle the meat with the mustard, salt, oregano, and lemon juice.

4. Chop the peeled onion and add it in the slow cooker too.

5. Close the slow cooker lid and cook the dish for 9 hours on LOW.

6. When the time is over – strain the chicken breast and shred it carefully.

7. Chop the fresh basil and combine it with the shredded chicken.

8. Then add the 4 tablespoons of the remaining liquid from the slow cooker and stir it well.

9. After this spread the pita bread with the prepared chicken mixture.

10. Enjoy!

Nutrition: calories 237, fat 12.6, fiber 3, carbs 19.21, protein 13

Chocolate nuts

Prep time: 10 minutes

Cooking time: 2 hours 10 minutes

Servings: 4

- Ingredients:5 oz dark chocolate

- 5 oz milk chocolate

- 1 cup walnuts halves

- 2 teaspoon tablespoon heavy cream

- ¼ teaspoon vanilla extract

Directions:

1. Chop the dark chocolate and milk chocolate and place them in the slow cooker.

2. Add heavy cream and vanilla extract.

3. After this, close the slow cooker lid and cook the chocolate on HIGH for 2 hours or till the mixture is homogenous.

4. Then add the walnuts halves and stir them carefully.

5. Cook the dish for 10 minutes on HIGH.

6. After this, cover the tray with the parchment and transfer the chocolate nuts there.

7. Make the dry well – till the chocolate is hard.

8. Enjoy!

Nutrition: calories 521, fat 35.1, fiber 5, carbs 45.16, protein 8

Slow Cooker Fudge

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 7

- Ingredients:5 oz condensed milk

- 10 oz chocolate

- ½ teaspoon vanilla extract

- 1 oz butter

- ¼ teaspoon cinnamon

Directions:

1. Chop the chocolate roughly and place it in the slow cooker bowl.

2. Add the condensed milk and vanilla extract.

3. After this, add butter and cinnamon.

4. Close the slow cooker lid and cook the mixture on LOW for 5 hours.

5. Stir the chocolate mixture every 30 minutes.

6. Then pour the chocolate mixture in the square form and flatten it well with the help of the spatula.

7. Place the mixture in the freezer and freeze it.

8. Cut the prepared fudge into the squares.

9. Enjoy!

Nutrition: calories 317156, fat 4.4, fiber 1, carbs 27.45, protein 2

Nutella Granola

Prep time: 15 minutes

Cooking time: 3 hours 30 minutes

Servings: 6

- Ingredients:2 tablespoon Nutella

- 2 tablespoon honey

- 1 tablespoon raisins

- 1 cup granola

- 5 tablespoon pumpkin puree

- 1 teaspoon cinnamon

- ½ teaspoon ground ginger

- 1 teaspoon ground cardamom

- 3 tablespoon olive oil

- 3 tablespoon sunflower seeds

Directions:

1. Place the granola in the slow cooker.

2. Add raisins, pumpkin puree, cinnamon, ground ginger, ground cardamom, and sunflower seeds.

3. Mix the mixture gently and close the slow cooker lid.

4. Cook the mixture on LOW for 3 hours.

5. Meanwhile, combine Nutella, honey, and olive oil together.

6. Mix the mixture until homogenous.

7. When the time is over – pour the honey mixture into the slow cooker and stir it carefully.

8. After this, close the slow cooker lid and cook the dish for 30 minutes on LOW.

9. Then transfer the granola mixture into the bowl and add the sunflower seeds.

10. Mix it well.

11. Chill the mixture well and separate it into 6 servings.

12. Enjoy!

Nutrition: calories 372, fat 25.1, fiber 3, carbs 32.2, protein 6

Oatmeal-Raisin Bars

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:1 cup oatmeal

- 1 tablespoon prunes

- 1 egg

- ¼ cup flour

- 1 tablespoon pumpkin seeds

- 3 tablespoon raisins

- ¼ cup milk

- ¼ teaspoon ground cinnamon

- ¼ teaspoon olive oil

Directions:

1. Beat the egg in the mixing bowl and whisk it.

2. Add the milk and ground cinnamon.

3. Stir it gently.

4. After this, crush the pumpkin seeds and combine them with the oatmeal and raisins.

5. Add the mixture to the whisked egg liquid.

6. After this, add flour, prunes, and knead the non-sticky dough.

7. After this, spray the slow cooker bowl with the olive oil.

8. Place the prepared dough in the slow cooker vessel and flatten it well.

9. Close the lid and cook the dish for 6 hours on LOW.

10. Then remove the prepared dish from the slow cooker and cut it into the serving bars with the help of the knife.

11. Chill the bars carefully.

12. Enjoy!

Nutrition: calories 92, fat 3.2, fiber 1, carbs 12.7, protein 4

Chicken Nachos

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 10

- Ingredients:1 tablespoon taco seasoning

- 16 oz chicken breast, boneless

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 avocado, pitted

- 1 chili pepper

- 1 tablespoon chives

- 6 oz Cheddar cheese

- 2 tablespoon salsa

- 1 teaspoon minced garlic

- 4 tablespoon tomato sauce

- 1 teaspoon thyme

- 7 oz tortilla chips

- 1 onion

Directions:

1. Combine the salt, taco seasoning, paprika, and thyme in the shallow bowl.

2. Stir the mixture.

3. After this, place the chicken breast in the slow cooker.

4. Sprinkle the chicken with the spice mixture.

5. After this, add minced garlic, salsa, and tomato sauce.

6. Chop the chili pepper and onion.

7. After this, add the chopped vegetables in the slow cooker bowl and close the lid.

8. Cook the dish on HIGH for 4 hours.

9. After this, shred the chicken breast with the help of 2 forks.

10. Then, shred Cheddar cheese.

11. Place the tortilla chip on the serving plate.

12. After this, cover it with the shredded chicken mixture.

13. Sprinkle the dish with the cheese and chives.

14. Peel the avocado and chop it into pieces.

15. Sprinkle the prepared meal with the chopped avocado.

16. Enjoy!

Nutrition: calories 249, fat 11.8, fiber 3, carbs 21.56, protein 14

Meat Balls with Cheese

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 9

- Ingredients:10 oz ground pork

- 1 tablespoon minced garlic

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon oregano

- 6 oz Romano cheese

- 1 cup panko bread crumbs

- 1 teaspoon chili flakes

- 1 egg

- 2 teaspoon milk

- 1 teaspoon olive oil

Directions:

1. Toss the ground pork in the big bowl.

2. Add minced garlic, ground black pepper, salt, paprika, oregano, and chili flakes.

3. After this beat the egg in the meat mixture.

4. Add milk and mix it up with the help of the fingertips.

5. Cut the hard cheese into the medium cubes.

6. After this, make the medium ball from the meat mixture and put the cheese cube inside the meatballs.

7. Coat the prepared cheese meatballs with the panko bread crumbs.

8. After this, spray the slow cooker bowl inside with the olive oil.

9. Place the snack in the slow cooker and close the lid.

10. Cook the dish on LOW for 9 hours.

11. When the snack is cooked – let it chill little and serve immediately.

Nutrition: calories 167, fat 9.2, fiber 0, carbs 3.92, protein 17

Bean Dip

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:10 oz refried beans

- 1 tablespoon pesto sauce

- 1 teaspoon salt

- 7 oz Cheddar cheese

- 1 teaspoon paprika

- 1 cup salsa

- 4 tablespoon sour cream

- 2-ounce cream cheese

- 1 teaspoon dried dill

Directions:

1. Combine the pesto sauce and salsa together.

2. Add salt, sour cream, cream cheese, and dried dill.

3. After this, add paprika and whisk the mixture with the help of the hand whisker.

4. Then shred Cheddar cheese.

5. Place the salsa mixture in the slow cooker.

6. Add the shredded cheese and refried beans.

7. After this, close the slow cooker lid and cook the dip on LOW for 6 hours.

8. Stir the dish once during the cooking.

9. When the dip is cooked – blend it gently with the help of the hand blender.

10. Transfer the dish to the bowl and chill it.

11. Serve the snack with tortillas.

12. Enjoy!

Nutrition: calories 102, fat 6.3, fiber 1, carbs 7.43, protein 5

Cayenne Pepper Shrimps

Prep time: 15 minutes

Cooking time: 25 hours

Servings: 5

- Ingredients:1 teaspoon sage

- 1 tablespoon piri piri

- 1 teaspoon thyme

- 1 tablespoon cayenne pepper

- 2 tablespoon heavy cream

- 1 teaspoon salt

- ¼ cup butter

- 1-pound shrimps

- ½ cup fresh parsley

Directions:

1. Combine the butter with the sage, piri piri, thyme, cayenne pepper, heavy cream, and salt.

2. Churn the mixture until you get the homogenous texture.

3. Then place the churned butter mixture in the slow cooker.

4. Close the lid and cook the mixture for 10 minutes on HIGH. You should get the melted fragrant mixture.

5. Meanwhile, peel the shrimps.

6. Add the peeled shrimps in the slow cooker.

7. Stir the shrimps carefully and close the slow cooker lid.

8. Cook the shrimps for 15 minutes on HIGH.

9. When the seafood is cooked – transfer the snack into the serving plate and sprinkle with the remaining spicy sauce.

10. Enjoy!

Nutrition: calories 199, fat 12.9, fiber 1, carbs 1.28, protein 19

Marsala Mushrooms

Prep time: 15 minutes

Cooking time: 12 hours 20 minutes

Servings: 6

- Ingredients:4 oz marsala

- 8 oz button mushrooms

- ½ cup fresh dill

- 2 oz shallot

- 3 oz chicken stock

- 5 oz cream, whipped

- 1 oz potato starch

- 3 garlic cloves

- 3 oz Cheddar cheese

- 1 teaspoon salt

- ½ teaspoon paprika

Directions:

1. Wash the button mushrooms and place in the slow cooker.

2. Peel the shallot and chop it.

3. Peel the garlic and slice it.

4. Combine the chopped shallot, sliced garlic, salt, and paprika together.

5. Stir the mixture.

6. After this, chop the fresh dill.

7. Combine the Marsala and chicken stock in the separate bowl and stir it well.

8. After this, sprinkle the mushrooms with the chopped shallot and sliced garlic.

9. Then pour the chicken stock liquid and close the slow cooker lid.

10. Cook the dish on LOW for 12 hours.

11. Meanwhile, combine the whipped cream and chopped fresh dill together.

12. Grate Cheddar cheese and add it in the heavy cream liquid.

13. Add the potato starch.

14. Stir it lightly.

15. When the time is over – sprinkle the Marsala button mushrooms with the shipped cream sauce.

16. Close the slow cooker lid and cook it for 20 minutes on HIGH.

17. Serve the dish immediately.

Nutrition: calories 254, fat 10.3, fiber 5, carbs 35.7, protein 9

Rosemary Finger Potatoes

Prep time: 16 minutes

Cooking time: 11 hours

Servings: 15

- Ingredients:2 lb. finger potato

- 8 oz bacon

- 1 teaspoon onion powder

- 1 teaspoon chili powder

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- 3 tablespoon butter

- 1 teaspoon dried dill

- 1 tablespoon rosemary

Directions:

1. Wash the finger potatoes carefully.

2. Butter the slow cooker vessel and make the layer of the washed finger potatoes there.

3. Combine the onion powder, chili powder, garlic powder, paprika, and dried dill together in the separate bowl. Stir it lightly.

4. After this, sprinkle the layer of the finger potatoes with the spice mixture.

5. Then slice the bacon and combine it with the rosemary.

6. Cover the finger potatoes with the sliced bacon and close the slow cooker lid.

7. Cook the dish on LOW for 11 hours.

8. Serve the snack immediately.

9. Enjoy!

Nutrition: calories 117, fat 6.9, fiber 2, carbs 12.07, protein 3

Chili Pepper Dip

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 8

- Ingredients:4 chili pepper

- 7 oz Monterey cheese

- 3 tablespoon cream cheese

- 1 tablespoon onion powder

- 3 tablespoon dried dill

- 3 oz butter

- 1 tablespoon cornstarch

- 1 tablespoon flour

- ¼ teaspoon salt

Directions:

1. Wash the chili peppers and discard the seeds.

2. After this, chop the chili peppers and put them in a blender.

3. Add onion powder, dried dill, and salt.

4. Add butter and blend the chili mixture until it is homogenous.

5. After this, place the blended mixture in the slow cooker.

6. Add cream cheese, flour, and cornstarch.

7. Stir it.

8. Add Monterey cheese and close the slow cooker lid.

9. Cook the dip on LOW for 9 hours. Stir it every hour with the help of the spatula.

10. When the dish is cooked – transfer it to the bowl.

11. Serve the dip with the tortillas.

12. Enjoy!

Nutrition: calories 212, fat 18.2, fiber 1, carbs 6.06, protein 8

Snack Chickpea

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 9

- Ingredients:1-pound chickpea, canned

- 4 oz white onion

- 1 tablespoon minced garlic

- 1 tablespoon chili flakes

- ½ teaspoon thyme

- ½ teaspoon ground coriander

- 1 teaspoon salt

- 12 oz chicken stock

- ½ cup fresh dill

- 1 teaspoon butter

- 3 tablespoon bread crumbs

Directions:

1. Peel the white onion and grate it.

2. Combine the grated onion with the minced garlic, chili flakes, thyme, ground cinnamon, salt, and butter.

3. Mix the mixture up gently.

4. Put the canned chickpeas in the slow cooker.

5. Add the chicken stock and grated onion mass.

6. Then close the slow cooker lid and cook the dish on HIGH for 4 hours.

7. Meanwhile, wash the fresh dill and chop it.

8. When the chickpeas are cooked – strain the excess liquid and place the dish in the big bowl.

9. Sprinkle it with the bread crumbs and chopped fresh dill.

10. Stir it carefully.

11. Serve the snack.

Nutrition: calories 270, fat 5.3, fiber 7, carbs 44.09, protein 13

Shiitake Mushroom Bites

Prep time: 25 minutes

Cooking time: 5 hours

Servings: 10

- Ingredients:7 oz shiitake mushroom

- 2 eggs

- 1 tablespoon cream cheese

- 3 tablespoon panko bread crumbs

- 2 tablespoon flour

- 1 teaspoon minced garlic

- 1 teaspoon salt

- ½ teaspoon chili flakes

- 1 teaspoon olive oil

- 1 teaspoon ground coriander

- ½ teaspoon nutmeg

- 1 tablespoon almond flour

- 1 teaspoon butter

Directions:

1. Chop the shiitake mushrooms and put them in the skillet.

2. Sprinkle the mushrooms with the salt, minced garlic, chili flakes, olive oil, ground coriander, and nutmeg.

3. Roast the shiitake mushrooms for 5 minutes on the medium heat.

4. After this, beat the eggs in the bowl and whisk them.

5. Add cream cheese, flour. And bread crumbs.

6. After this, add the shiitake mushroom mixture and butter.

7. Knead the homogenous dough. Add more flour if the dough is sticky.

8. Make the medium bites from the shiitake mushroom dough.

9. Transfer the remaining oil from the skillet into the slow cooker vessel.

10. Then put the mushroom bites there.

11. Close the lid and cook the shiitake mushroom bites for 3 hours on HIGH.

12. After this, turn the bites into another side and cook for 2 hours on HIGH more.

13. Dry the mushroom bites with the help of the paper towel if desired.

14. Enjoy!

Nutrition: calories 65, fat 3.5, fiber 1, carbs 6.01, protein 3

Snack Cups

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 8

- Ingredients:5 tablespoons mashed potato

- 1 carrot, boiled

- 3 tablespoon green peas

- 1 teaspoon paprika

- 3 tablespoon sour cream

- 1 teaspoon minced garlic

- 7 oz puff pastry

- 1 egg yolk

- 4 oz Parmesan

Directions:

1. Chop the boiled carrot into the small cubes.

2. Combine the carrot cubes with the mashed potato.

3. Add green peas, paprika, and sour cream.

4. After this, add minced garlic and mix the mixture with the help of the fork.

5. Then shred Parmesan.

6. Roll the puff pastry and cut it into the squares.

7. Take the separated muffin form and put the puff pastry squares there.

8. Then whisk the egg yolk and brush every puff pastry square with the mixture.

9. After this, put the mashed potato mixture in the muffin form with the help of the spoon.

10. Place the dish in the slow cooker and cook it for 8 hours on LOW.

11. When the snack cups are cooked – chill them.

12. Serve the snack or keep it in the wrapping paper.

Nutrition: calories 387, fat 11.5, fiber 6, carbs 59.01, protein 13

Butter Stuffed Balls

Prep time: 21 minutes

Cooking time: 3.5 hours

Servings: 9

- Ingredients:3 oz butter

- 1 tablespoon mayonnaise

- 1 teaspoon cayenne pepper

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 egg

- 2 oz white bread

- 4 tablespoon milk

- 1 teaspoon olive oil

- 1 tablespoon almond flour

- 1 teaspoon dried dill

- 14 oz ground chicken

- ½ teaspoon olive oil

Directions:

1. Cut the butter into the cubes and freeze the butter cubes well.

2. Meanwhile, combine the mayonnaise, cayenne pepper, ground black pepper, salt, dried dill, and ground chicken together.

3. Beat the egg in the mixture.

4. Then combine the white bread and milk together and stir the mixture until homogenous.

5. Then add the white bread smooth mixture in the ground chicken mixture.

6. Mix it carefully with the help of the hands.

7. When you get the homogenous texture – the forcemeat is cooked.

8. Remove the frozen butter cubes.

9. Spray the slow cooker vessel with the olive oil inside.

10. Then make the big balls from the forcemeat and fill them with the frozen butter.

11. Then sprinkle every forcemeat ball with the almond flour and put them in the slow cooker.

12. Cook the dish on HIGH for 3.5 hours.

13. Chill the snack till the room temperature and serve or keep them in the fridge.

14. Enjoy!

Nutrition: calories 181, fat 14.1, fiber 1, carbs 4.02, protein 10

Nutty Snack

Prep time: 25 minutes

Cooking time: 40 minutes

Servings: 6

- Ingredients:½ teaspoon cooking spray

- 1 teaspoon chili flakes

- 1 teaspoon ground cinnamon

- 2 oz butter, melted

- 1 teaspoon salt

- 1 cup peanuts

- 1 cup cashew

- 1 cup walnuts

- 3 tablespoon maple syrup

Directions:

1. Combine the peanuts, cashew, and walnuts together in the bowl.

2. Stir them gently and put in the tray.

3. Put the tray in the preheated to 365 F oven and bake the nuts for 10 minutes. Stir them every 2 times per baking.

4. Meanwhile, combine the chili flakes, ground cinnamon, and salt together. Stir the spiced gently.

5. When the nuts are cooked – transfer them to the slow cooker.

6. Sprinkle the nuts with the spices and stir well.

7. After this, combine the maple syrup with the melted butter and whisk it.

8. Sprinkle the nuts with the butter liquid and close the lid.

9. Cook the snack for 20 minutes on HIGH.

10. After this, open the slow cooker lid and stir the snack well.

11. Close the lid and cook the snack on HIGH for 20 minutes.

12. When the time is passed – transfer the nuts to the snack bowl.

13. Cool the snack till it is cold.

14. Serve it!

Nutrition: calories 693, fat 55.4, fiber 5, carbs 39.16, protein 20

Spinach Cream Cheese Dip

Prep time: 16 minutes

Cooking time: 3 hours 20 minutes

Servings: 8

- Ingredients:2 cup cream cheese

- 2 cup fresh spinach

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon ground white pepper

- 7 oz Mozzarella

- 1 onion

- 1 tablespoon Tabasco sauce

- 1 tablespoon butter

- 3 tablespoon milk

Directions:

1. Wash the fresh spinach carefully and chop it into the small pieces.

2. Then combine the cream cheese with the salt, ground black pepper, paprika, ground white pepper, Tabasco sauce, and milk.

3. Whisk the cream cheese with the hand whisker.

4. Then peel the onion and grate it.

5. Add the grated onion in the cream cheese mixture.

6. Cut Mozzarella into the strips.

7. Butter the slow cooker vessel and transfer the whisked cream cheese mixture there.

8. After this close the slow cooker lid and cook it for 20 minutes on HIGH.

9. After 20 minutes, add the chopped spinach and Mozzarella strips.

10. Close the lid and cook the spinach dip for 3 hours on HIGH. Stir the dip every 30 minutes.

11. When the spinach dip is cooked – transfer it to the serving bowl.

12. Taste the spinach dip with the roasted nachos.

Nutrition: calories 241, fat 18.9, fiber 1, carbs 6.03, protein 13

Mozzarella Tomatoes

Prep time: 10 minutes

Cooking time: 30 minutes

Servings: 8

- Ingredients:3 tablespoons fresh basil

- 1 teaspoon chili flakes

- 5 oz Mozzarella

- 4 large tomatoes

- 1 tablespoon olive oil

- 1 teaspoon minced garlic

- ½ teaspoon onion powder

- ½ teaspoon cilantro

Directions:

1. Slice the large tomatoes roughly.

2. Then slice Mozzarella.

3. Combine chili flakes, olive oil, minced garlic, onion powder, and cilantro together.

4. Mix the mixture up.

5. After this, rub the sliced tomatoes with the chili flakes mixture.

6. Then put 1 slice of Mozzarella over the tomato slice and cover it with the second tomato slice.

7. Secure the snack with the toothpick.

8. Transfer the tomato-mozzarella snack in the slow cooker.

9. Close the lid and cook on HIGH for 20 minutes.

10. Tear the fresh basil roughly.

11. Open the slow cooker lid and sprinkle the dish with the fresh basil.

12. Cook it for 10 minutes more on HIGH.

13. Then chill Mozzarella tomatoes well.

14. Enjoy!

Nutrition: calories 59, fat 1.9, fiber 2, carbs 4.59, protein 7

Parsley Dip with Blue Cheese

Prep time: 10 minutes

Cooking time: 7 hours

Servings: 7

- Ingredients:1 cup parsley

- 8 oz celery stalk

- 6 oz Blue cheese

- 1 tablespoon apple cider vinegar

- 6 oz cream

- 1 teaspoon minced garlic

- 1 teaspoon paprika

- ¼ teaspoon ground red pepper

- 1 onion

Directions:

1. Chop the fresh parsley and celery stalk.

2. Then chop Blue cheese and combine the ingredients together.

3. Whip the cream and add it to the cheese mixture.

4. Place it in the slow cooker bowl.

5. Sprinkle the parsley mixture with the minced garlic, paprika, ground red pepper, and apple cider vinegar.

6. After this, peel the onion and grate it.

7. Add the grated onion in the slow cooker and close the lid.

8. Set the bottom on LOW and cook the parsley dip for 7 hours.

9. Mix the dip up with the help of the wooden spoon after 4 hours of the cooking.

10. After the dish is cooked – remove it from the slow cooker and chill lightly.

11. Stir the dip one more time.

12. Enjoy!

Nutrition: calories 151, fat 11.9, fiber 1, carbs 5.14, protein 7

Dill Muffins

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients:2 egg

- 5 tablespoon butter

- 1 cup fresh dill

- 1 teaspoon baking soda

- 1 tablespoon lemon juice

- 1 teaspoon cilantro

- 1 cup milk

- 2 cup flour

- 1 teaspoon salt

- ¼ teaspoon cooking spray

Directions:

1. Beat the eggs in the bowl and whisk them.

2. Melt the butter and add it in the bowl too.

3. After this, add baking soda and lemon juice.

4. Sprinkle the mixture with the cilantro, milk, salt, and add the flour.

5. Chop the fresh dill and add it to the mixture.

6. Whisk the mixture to get the cream-like dough.

7. Then spray the muffin form with the cooking spray.

8. Pour the dough in the muffin forms and put them in the slow cooker.

9. Close the lid and cook muffins for 9 hours on LOW.

10. Chill the muffins and serve.

11. Enjoy!

Nutrition: calories 306, fat 14.6, fiber 1, carbs 34.37, protein 9

Peanut Chicken Strips

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 7

- Ingredients:3 tablespoon peanut butter

- 1-pound chicken breast, boneless, skinless

- 1 teaspoon paprika

- 1 teaspoon salt

- 1 teaspoon olive oil

- 2 tablespoon almond flour

- 1 teaspoon cayenne pepper

Directions:

1. Melt the peanut butter.

2. Cut the chicken breast into the thick strips.

3. Then sprinkle the chicken strips with the paprika, salt, and cayenne pepper.

4. Coat the chicken strips in the almond flour.

5. Pour the olive oil into the slow cooker and add the coated chicken strips there.

6. Close the slow cooker lid and cook the chicken strips for 4 hours on HIGH.

7. After this, open the slow cooker lid and stir the chicken strips carefully.

8. Close the lid and cook the snack for 2 hours more on LOW.

9. Chill the chicken strips very well.

10. Serve!

Nutrition: calories 161, fat 9.5, fiber 1, carbs 3.15, protein 16

Cheese Rolls

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:3 oz Monterey cheese

- 6 oz ground pork

- 2 oz onion, chopped

- 1 tablespoon sliced garlic

- 1 teaspoon salt

- 1 teaspoon ground pepper

- 5 oz Cheddar cheese

- 1 tablespoon pesto sauce

- 8 flour tortilla

- 1 teaspoon olive oil

Directions:

1. Pour the olive oil in the slow cooker.

2. Add ground pepper, pesto sauce, chopped onion, and ground pork.

3. Close the slow cooker lid and cook the meat on HIGH for 5 hours.

4. Meanwhile, slice Cheddar cheese and Monterey cheese.

5. When the ground meat is cooked – place it on the flour tortillas.

6. Then sprinkle every flour tortilla with the chopped cheese.

7. Roll the flour tortillas and put them in the slow cooker. There should be remaining oil from the ground meat in the slow cooker.

8. Close the lid and cook on HIGH for 2 hours.

9. When the time is over – check if the cheese in tortillas is soft – it means the cheese is melted.

10. Remove the cheese rolls from the slow cooker and cut them into 2 parts.

11. Serve the snack!

Nutrition: calories 270, fat 10.8, fiber 1, carbs 27.52, protein 16

Glazed Turkey Strips

Prep time: 15 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients:15 oz turkey fillet

- 2 tablespoon honey

- 1 tablespoon maple syrup

- 1 teaspoon cayenne pepper

- 1 tablespoon butter

- 1 teaspoon paprika

- 1 teaspoon oregano

- 1 teaspoon dried dill

- 2 tablespoon mayo sauce

Directions:

1. Cut the turkey fillet into the strips.

2. Put the turkey strips in the slow cooker.

3. Sprinkle the meat with the cayenne pepper, paprika, oregano, and dried dill.

4. After this, add the mayo sauce and stir it lightly with the help of the wooden spatula.

5. Close the slow cooker lid and cook the strips for 3 hours on HIGH.

6. Meanwhile, combine the maple syrup and honey together in the bowl.

7. Melt the butter and add it to the sweet mixture.

8. After this, stir the sweet mixture gently with the help of the fork.

9. When the time is passed – open the slow cooker lid and stir the meat.

10. Then pour the sweet mixture in the slow cooker vessel and close the lid.

11. Glaze the turkey strips on HIGH for 30 minutes.

12. Then chill the dish and serve it!

Nutrition: calories 295, fat 25.2, fiber 0, carbs 6.82, protein 10

Chutney

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 10

- Ingredients:1 cup wine vinegar

- 4 oz brown sugar

- 2-pound apples

- 4 oz onion, chopped

- 1 jalapeno pepper

- 1 teaspoon ground cardamom

- ½ teaspoon ground cinnamon

- 1 teaspoon chili flakes

Directions:

1. Combine wine vinegar and brown sugar and pour the mixture in the slow cooker vessel.

2. Melt the mixture on HIGH for 1 hour.

3. Meanwhile, chop the apples and put them in the vinegar mixture.

4. Add the chopped onion.

5. Slice the jalapeno pepper and toss it in the slow cooker.

6. Sprinkle the dish with the ground cardamom and ground cinnamon.

7. Add chili flakes and close the slow cooker lid.

8. Cook the chutney for 8 hours on LOW.

9. When the chutney is cooked – mash them with the help of the fork.

10. Transfer the chutney to the bowl and let it chill very well.

11. Serve the dish with the chips.

12. Enjoy!

Nutrition: calories 101, fat 0.2, fiber 3, carbs 25.04, protein 0

Potato Dip with Cheddar cheese

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 12

- Ingredients:1 cup heavy cream

- 1 cup milk

- 2 tablespoon cornstarch

- 5 medium potatoes

- 5 oz Cheddar cheese

- 1 cup fresh cilantro

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon paprika

- ½ teaspoon onion powder

- 1 tablespoon garlic powder

- ¼ teaspoon oregano

Directions:

1. Peel the potatoes and chop them into the small cubes.

2. Toss the chopped potato in the slow cooker.

3. Pour milk and heavy cream in the slow cooker.

4. Add salt, black pepper, paprika, onion powder, garlic powder, and oregano.

5. Close the slow cooker lid and cook the dish on HIGH for 3 hours.

6. Meanwhile, chop Cheddar cheese and fresh cilantro.

7. Add the prepared components in the slow cooker.

8. Stir it well till the cheese starts to melt.

9. Close the lid and cook the dip on HIGH for 2 hours more. Stir the dip every 20 minutes.

10. Then chill the dip will the room temperature. Stir it frequently.

11. Enjoy the dip with chips.

Nutrition: calories 196, fat 5.6, fiber 4, carbs 31.58, protein 6

Creamy Apple Wedges with Peanuts

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 5

- Ingredients:1 tablespoon peanut butter

- 3 tablespoon peanut

- 6 green apples

- ½ teaspoon cinnamon

- 1 tablespoon butter

- 2 teaspoon water

- 1 teaspoon lemon zest

- 1 teaspoon lemon juice

Directions:

1. Crush the peanuts and combine them with the peanut butter.

2. Add cinnamon and butter.

3. After this, add lemon zest and lemon juice.

4. Churn the mass.

5. The cut the green apples into the wedges.

6. Brush every apple wedge with the peanut butter mixture.

7. Sprinkle the slow cooker vessel with the water and transfer the apple wedges there.

8. Sprinkle the apples with the remaining peanut butter mixture and close the slow cooker lid.

9. Cook the apple wedges on HIGH for 2 hours.

10. Enjoy the dish as cold as hot!

Nutrition: calories 20, fat 6.9, fiber 6, carbs 35.16, protein 4

Egg Muffins

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:6 eggs

- ½ cup flour

- 1 teaspoon baking powder

- 1 teaspoon vinegar

- 1 teaspoon salt

- 3 tablespoon almond flour

- 2 tablespoon butter

- 5 oz bacon, chopped, roasted

- ¼ teaspoon cooking spray

Directions:

1. Crack the eggs into the bowl and whisk them.

2. Melt butter and add it in the whisked eggs.

3. After this sift the flour into the egg mixture.

4. Add vinegar, salt, almond flour, chopped bacon, and knead the dough.

5. The dough will be thick but little bit liquid.

6. Spray the muffin molds with the cooking spray and pour the dough there. Fill only 1/3 part of every muffin mold.

7. After this, place the muffin molds in the glass jars.

8. Transfer the glass jars in the slow cooker and pour ½ cup of water to make the effect of the water bath.

9. Close the lid and cook the dish for 6 hours on LOW.

10. Serve the muffins warm.

11. Enjoy!

Nutrition: calories 210, fat 15.7, fiber 1, carbs 8.24, protein 10

Carrot Fritters

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 12

- Ingredients:2 large carrot

- 4 oz broccoli

- 1 tablespoon cream cheese

- ¼ cup flour

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 teaspoon butter

- 4 tablespoon fresh cilantro, chopped

- 1 egg

- 3 oz celery stalk

Directions:

1. Peel the carrots and grate them.

2. Then put the grated carrot in the mixing bowl.

3. Crack the egg there.

4. After this, add cream cheese, flour, salt, ground black pepper, paprika, fresh cilantro, and mix it gently.

5. Then grind celery stalk and add to the carrot mixture too.

6. Chop the broccoli and add it to the mixture.

7. Knead the non-sticky dough.

8. Butter the slow cooker vessel.

9. Form the fritters from the carrot mass and put them in the slow cooker.

10. Close the lid and cook the dish for 3 hours on HIGH.

11. After this, turn the fritters to another side and cook for 1 hour on HIGH.

12. Serve the snack immediately and chill it.

Nutrition: calories 37, fat 1.6, fiber 1, carbs 4.22, protein 2

Garlic Bacon Slices

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 9

- Ingredients:10 oz Canadian bacon

- 2 tablespoon garlic powder

- 2 garlic cloves

- 2 tablespoon whipped cream

- 1 teaspoon dried dill

- 1 teaspoon chili flakes

- ½ teaspoon salt

Directions:

1. Slice the bacon and sprinkle it with the garlic powder.

2. After this, peel the garlic cloves and slice them.

3. Combine the sliced garlic with the whipped cream.

4. Add dried dill and chili flakes.

5. Then add salt and whisk the mixture gently.

6. Sprinkle the sliced bacon with the whisked cream mixture and leave for at least 10 minutes to marinate.

7. After this, transfer the sliced bacon in the slow cooker.

8. Close the lid and cook the dish on HIGH for 3 hours.

9. After this, turn the sliced bacon into another side and remove the excess liquid.

10. Cook the sliced bacon for 1 hour more on HIGH.

11. After this, dry the snack gently with the help of the paper towel.

12. Serve it!

Nutrition: calories 51, fat 1.6, fiber 0, carbs 2.59, protein 7

Salty Peanut Bombs

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 9

- Ingredients:1 cup peanut

- ½ cup flour

- 1 egg

- 1 teaspoon butter

- 1 teaspoon salt

- 1 teaspoon turmeric

- 4 tablespoon milk

- ¼ teaspoon nutmeg

Directions:

12. Put the peanuts in the blender and blend them well.

13. Then combine the blended peanuts with the flour.

14. Crack the egg into the bowl and whisk it.

15. Add salt, turmeric, milk, and nutmeg.

16. Stir it gently.

17. Combine the flour mixture and egg mixture together.

18. Knead the homogenous non-sticky dough.

19. Toss the butter in the slow cooker vessel and melt it on HIGH for 10 minutes.

20. After this, make the small ball in the shape of bombs from the dough and put them in the slow cooker.

21. Close the lid and cook the bombs on SLOW for 6 hours.

22. Check if the bombs are cooked and remove them from the slow cooker.

23. Put them on the paper towel and chill well.

24. Enjoy!

Nutrition: calories 215, fat 12.7, fiber 2, carbs 17.4, protein 10

Crunchy Zucchini Sticks

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 13

- Ingredients:9 oz green zucchini

- 4 oz Parmesan, grated

- 1 egg

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- 1 teaspoon olive oil

- 2 tablespoon milk

Directions:

1. Wash the zucchini carefully and dry it.

2. Cut the zucchini into thick sticks.

3. Then beat the egg in the bowl and whisk it.

4. Sprinkle the whisked egg with the salt, ground white pepper, and milk.

5. Whisk it one more time.

6. Toss the zucchini stick in the whisked egg mixture. Coat them well.

7. Pour the olive oil in the slow cooker.

8. Then transfer the zucchini stick in the slow cooker and cook them for 2 hours on HIGH.

9. Then stir the zucchini sticks carefully and sprinkle them with the grated cheese.

10. Close the lid and cook the dish for 2 hours on HIGH.

11. When you get the crunchy surface of the zucchini sticks – the dish is cooked.

12. Serve the zucchini sticks cooled.

13. Enjoy!

Nutrition: calories 51, fat 1.7, fiber 0, carbs 4.62, protein 5

Pitta Pockets with Sweet Pepper

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients:6 pita bread

- 2 sweet peppers

- 1 chili pepper

- 1 red onion

- 1 teaspoon salt

- 2 tablespoon vinegar

- 1 tablespoon olive oil

- 1 tablespoon garlic, sliced

- 2 tablespoon pesto

Directions:

1. Remove the seeds from the sweet peppers and chop them roughly.

2. Put the chopped sweet peppers in the blender.

3. Add chili pepper, salt, vinegar, olive oil, and sliced garlic.

4. Peel the onion and chop it.

5. Add the chopped onion in the blender.

6. Pulse the vegetable mixture for 10 seconds.

7. After this, transfer the mixture in the slow cooker and close the lid.

8. Cook the dish for 4 hours on LOW.

9. Then make the pockets in the pita bread and spread them with the pesto inside.

10. When the sweet pepper filling is cooked – fill the pita bread pockets with it.

11. Serve it!

Nutrition: calories 153, fat 6.1, fiber 3, carbs 22.42, protein 4

Garlic Dip

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 7

- Ingredients:10 oz garlic cloves

- 5 oz Parmesan

- 1 cup cream cheese

- 1 teaspoon cayenne pepper

- 1 tablespoon dried dill

- 1 teaspoon turmeric

- ½ teaspoon butter

Directions:

1. Peel the garlic cloves and place them in the slow cooker.

2. Add cream cheese and cayenne pepper.

3. After this, shred Parmesan cheese and add it to the slow cooker.

4. Then sprinkle the mixture with the dried dill and turmeric.

5. Add butter and close the lid.

6. Cook the dish on LOW for 6 hours.

7. After this, stir and mash the dip carefully with the help of the wooden spatula.

8. Transfer the prepared garlic dip in the bowl and serve with the corn tortillas.

9. Enjoy!

Nutrition: calories 244, fat 11.5, fiber 1, carbs 23.65, protein 13

Sausage Dip

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients:8 oz sausage, cooked

- 4 tablespoon sour cream

- 2 tablespoon Tabasco sauce

- ½ cup cream cheese

- 3 tablespoon chives

- 5 oz salsa

- 4 oz Monterey chips

Directions:

1. Chop the sausages and combine them with the sour cream.

2. Transfer the mixture to the slow cooker.

3. Add Tabasco sauce and cream cheese.

4. After this, add chives and salsa.

5. Chop Monterey cheese and add it to the slow cooker.

6. Stir it gently with the iron spatula and close the slow cooker lid.

7. Cook the dish on LOW for 5 hours.

8. Stir the dip every 30 minutes.

9. When the sausage dip is cooked – transfer it immediately to the serving bowl.

10. Enjoy the sausage dip with your favorite chips.

Nutrition: calories 184, fat 14.4, fiber 1, carbs 5.11, protein 10

Marinated Chili Peppers

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 7

- Ingredients:2 tablespoons balsamic vinegar

- 10 oz red chili pepper

- 4 garlic cloves

- 1 white onion

- 3 tablespoon water

- 1 teaspoon oregano

- 1 teaspoon ground black pepper

- 4 tablespoon olive oil

- 1 teaspoon ground nutmeg

- ½ teaspoon ground ginger

Directions:

1. Wash the chili peppers carefully and cut them across.

2. After this, peel the garlic cloves and slice them.

3. Peel the white onion and chop it.

4. Combine the chopped white onion, sliced garlic cloves, water, oregano, ground black pepper, ground nutmeg, and ground ginger together.

5. Add olive oil and whisk the mixture.

6. Make the layer of the chili peppers in the slow cooker.

7. Sprinkle the chili peppers with the olive oil mixture and close the lid.

8. Cook the chili peppers on HIGH for 3 hours.

9. Then let the prepared chili peppers chill well.

10. Serve the dish with the white bread toasts.

11. Enjoy!

Nutrition: calories 96, fat 8, fiber 1, carbs 5.87, protein 1

Poultry

Chicken Pita Pockets

Prep time: 14 minutes

Cooking time: 4.5 hours

Servings: 5

Ingredients:

- 4 tablespoon plain yogurt

- 1 teaspoon salt

- 1 teaspoon cilantro

- ½ teaspoon rosemary

- ½ teaspoon tomato paste

- 8 oz chicken fillet

- 1/3 cup water

- 5 pita

- 1 sweet pepper

- 1 white onion

Directions:

1. Slice the chicken fillet.

2. Pour water in the slow cooker and add the sliced chicken.

3. After this, sprinkle the meat with the salt, cilantro, and rosemary.

4. Close the slow cooker lid and cook the dish on HIGH for 3 hours.

5. Meanwhile, peel the onion and cut it into the medium petals.

6. Then discard the seeds from the sweet pepper and cut it into the strips.

7. When the time is passed – open the slow cooker lid and stir the chicken fillet gently.

8. Then add the onion petals and sweet pepper strips over the chicken fillet.

9. Close the slow cooker lid and cook it on HIGH for 1.5 hours more.

10. Meanwhile, make the crosswise cut in the pita.

11. Spread the pita with the plain yogurt inside.

12. When the time is over – remove the chicken and vegetables from the slow cooker and let them chill well.

13. Fill the pita bread with the chicken and vegetables and serve it immediately.

14. Enjoy!

Nutrition: calories 222, fat 7.7, fiber 4, carbs 30.94, protein 9

Jerk Chicken Meal

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 6

Ingredients:

- 1 lemon

- 3-pound chicken tights

- 1 tablespoon taco seasoning

- 1 Habaneros pepper

- 1 tablespoon garlic clove, chopped

- ¼ teaspoon ground cinnamon

- 1 teaspoon ground black pepper

- 7 oz scallions

- 1/3 teaspoon thyme

- 1 oz fresh ginger, grated

- 5 oz pineapple juice

- 2 teaspoon soy sauce

- 1 teaspoon salt

- 1/3 cup chicken stock

- 1 teaspoon butter

Directions:

1. Peel the lemon and chop it.

2. Chop Habaneros pepper.

3. Place the chopped ingredients in the blender.

4. Add the taco seasoning, chopped garlic clove, ground cinnamon, ground black pepper, scallions, thyme, grated fresh ginger, soy sauce, salt, and butter.

5. Blend the mixture till it is smooth.

6. After this, pour the chicken stock in the slow cooker vessel.

7. Put the chicken tights in the chicken stock.

8. After this, cover the chicken tights with the blended spice mixture.

9. Add the pineapple juice.

10. Close the lid and cook the dish on LOW for 9 hours.

11. When the chicken is cooked – open the slow cooker lid and let it chill.

12. Transfer the dish to the serving plates and sprinkle with the remaining sauce from the slow cooker.

13. Enjoy!

Nutrition: calories 309, fat 7.4, fiber 2, carbs 10.44, protein 48

Chicken Rice with Lemon

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 7

Ingredients:

- 16 oz chicken tights

- 2 lemon

- 1 cup white rice

- 1 teaspoon salt

- 1 teaspoon turmeric

- 1 teaspoon ground black pepper

- 1 teaspoon cilantro

- 1 teaspoon oregano

- 1 teaspoon chili flakes

- 2 tablespoon butter

- 3 garlic cloves

- 7 oz tomatoes, canned

- 5 oz white onion

- ½ cup green peas, frozen

- 5 oz chicken stock

- 1 oz bay leaf

Directions:

1. Peel the garlic cloves and slice them.

2. Toss the butter in the pan and melt it.

3. Sprinkle the melted butter with the salt, turmeric, ground black pepper, cilantro, oregano, chili flakes, sliced garlic, and bay leaf.

4. Roast the mixture on the high heat for 30 seconds.

5. Stir it constantly.

6. After this, place the chicken tights in the pan and roast the chicken for 4 minutes on the both side. You should get the golden brown color of the chicken tights.

7. Meanwhile, pour the chicken stock in the slow cooker vessel.

8. Add green peas, canned tomatoes, and white rice.

9. Peel the white onion and slice it.

10. Transfer the chicken tights in the slow cooker.

11. Put the sliced onion in the remaining butter mixture and roast it for 4 minutes on the medium heat.

12. Put the roasted sliced onion in the slow cooker.

13. Then slice the lemon and make the layer of it in the slow cooker vessel.

14. Close the lid and cook the dish for 9 hours on LOW.

15. When the dish is cooked – chill it gently.

16. Enjoy!

Nutrition: calories 292, fat 10.7, fiber 4, carbs 34.78, protein 16

Poultry Burrito Bowl

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 6

Ingredients:

- 13 oz chicken breast

- 1 cup sweet corn, frozen

- 1 cup chicken stock

- 6 oz tomatoes

- 7 oz wild rice

- 5 oz red kidney beans, canned

- 1 teaspoon salt

- 1 teaspoon turmeric

- 1 teaspoon cilantro

- ½ teaspoon oregano

- 1 teaspoon chili powder

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 1 teaspoon butter

Directions:

22. Put the chicken breast in the slow cooker.

23. Sprinkle it with the salt, turmeric, cilantro, oregano, chili powder, onion powder, and garlic powder.

24. Add chicken stock and close the lid.

25. Cook the chicken for 3 hours on LOW.

26. After this, open the slow cooker lid and add sweet corn, wild rice, red kidney beans, and butter.

27. Slice the tomatoes and add them in the slow cooker too.

28. Close the lid and cook the mixture for 4 hours on LOW more.

29. After this open the slow cooker and remove the chicken breast in the serving bowl.

30. Shred the chicken with the fork.

31. After this, add the remaining mixture from the slow cooker in the shredded chicken.

32. Serve it!

Nutrition: calories 315, fat 7.7, fiber 5, carbs 41.22, protein 22

Asian Chicken Bowl

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 7

Ingredients:

- 3 oz orange juice

- 3 tablespoon sriracha

- 1 oz soy sauce

- 1 teaspoon olive oil

- 9 oz zucchini

- 1-pound chicken breast

- 9 oz cremini mushrooms

- 2 tablespoon fresh parsley

- 1 teaspoon salt

- 1 teaspoon ground ginger

Directions:

1. Chop the chicken breast roughly and place it in the slow cooker bowl.

2. Sprinkle the chicken breast with the salt, ground ginger, and olive oil.

3. Chop the zucchini.

4. Combine the soy sauce, sriracha, and orange juice. Whisk it.

5. Sprinkle the chicken breast with the soy sauce mixture.

6. Slice the cremini mushrooms and chop the fresh parsley.

7. Add the sliced mushrooms and fresh parsley in the slow cooker bowl.

8. Close the lid and cook the dish on LOW for 8 hours.

9. When the dish is cooked – transfer it to the big serving bowl.

10. Serve the dish immediately.

11. Enjoy!

Nutrition: calories 247, fat 7.8, fiber 5, carbs 30.42, protein 18

Italian Style Chicken

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 7

Ingredients:

- 14 oz chicken breast, boneless

- 1 cup tomatoes

- 4 oz sweet pepper

- 6 oz red onion

- ½ cup fresh celery

- 1 carrot

- 2 oz bay leaf

- 1 teaspoon cilantro

- 1 cup water

- 1 teaspoon ground black pepper

- 1 teaspoon minced garlic

- 1 teaspoon chili flakes

- 1 teaspoon Italian style seasoning

- 6 oz Parmesan

- ½ teaspoon coriander

Directions:

12. Pour water in the slow cooker.

13. Add the chicken breast.

14. Sprinkle the chicken breast with the bay leaf, cilantro, ground black pepper, minced garlic, chili flakes, and coriander.

15. Peel the carrot and chop it.

16. Chop the fresh celery.

17. After this, cut the sweet potatoes into strips, tomatoes, and red onions.

18. Place the prepared vegetables in the slow cooker.

19. Then add Italian style seasoning.

20. Shred Parmesan cheese and add sprinkle it over the chicken mixture.

21. Close the lid and cook the dish on LOW for 8 hours.

22. When the chicken is cooked – the dish is ready to serve.

23. Transfer the dish to the serving bowl.

24. Enjoy!

Nutrition: calories 240, fat 7.3, fiber 4, carbs 21.92, protein 23

Thai Bowl

Prep time: 15 minutes

Cooking time: 4 hours 15 minutes

Servings: 7

Ingredients:

- 9 oz turkey fillet

- 5 oz coconut milk

- 1 teaspoon salt

- 1 teaspoon turmeric

- 2 tablespoon peanut butter

- 6 oz noodles, cooked

- 6 oz red cabbage, sliced

- 1 jalapeno pepper

- 1 tablespoon oregano

- 1 tablespoon tomato paste

- 1 teaspoon fresh parsley, chopped

Directions:

1. Chop the turkey fillet roughly and put it in the slow cooker vessel.

2. Combine the coconut milk with salt, turmeric, peanut butter, oregano, tomato paste, and fresh parsley.

3. Mix the mixture up.

4. After this, sprinkle the turkey fillet with the coconut milk mixture.

5. Slice the jalapeno pepper.

6. Add the sliced jalapeno in the slow cooker and close the lid.

7. Cook the turkey for 4 hours on HIGH.

8. Then add the cooked noodles and stir it carefully with the help of the spatula.

9. Cook the dish on HIGH for 15 minutes more.

10. Then transfer the prepared Thai bowl in the serving bowls.

11. Enjoy!

Nutrition: calories 279, fat 22, fiber 1, carbs 11.6, protein 9

Teriyaki Chicken

Prep time: 15 hours

Cooking time: 9 hours

Servings: 6

Ingredients:

- 5 tablespoon liquid honey

- 10 oz chicken tights

- 7 tablespoon soy sauce

- 7 oz white onion, chopped

- 2 oz fresh ginger, grated

- 6 oz carrot

- 4 oz zucchini

- 1 teaspoon salt

- 1 tablespoon butter

- ½ cup water

- 1 tablespoon garlic, sliced

- 1 teaspoon potato starch

- 1 teaspoon balsamic vinegar

- 2 tablespoon water

Directions:

1. Firstly, make teriyaki marinade: combine the soy sauce, grated ginger, chopped white onion, salt, butter, sliced garlic, balsamic vinegar, and water together.

2. Mix the mixture until homogenous.

3. Put the chicken tights in the slow cooker vessel.

4. Add the prepared marinade and close the lid.

5. Cook the chicken on LOW for 7 hours.

6. Meanwhile, peel the carrot.

7. Chop the carrot and zucchini.

8. Combine the potato starch with the 2 tablespoons of water. Whisk it carefully.

9. When the time is over – open the slow cooker lid and add the prepared chopped vegetables and potato starch liquid.

10. Add liquid honey.

11. Close the lid and cook it on HIGH for 2 hours more.

12. When the time is over – remove the chicken tights from the slow cooker and sprinkle them with the sauce from the slow cooker generously.

13. Serve it!

Nutrition: calories 312, fat 11.3, fiber 4, carbs 42.42, protein 13

Stuffed Chicken with Tomatoes

Prep time: 15 minutes

Cooking time: 10 hours

Servings: 8

Ingredients:

- 1 tablespoon honey

- 1 teaspoon turmeric

- 1 teaspoon coriander

- 1 teaspoon paprika

- 1 teaspoon cilantro

- 6 oz dried tomatoes

- 4 tablespoon fresh parsley

- 1 tablespoon mayonnaise

- 1 tablespoon ketchup

- 1 tablespoon butter

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 3-pound chicken breast, skinless, boneless

Directions:

11. Combine honey, turmeric, coriander, paprika, cilantro, salt, ground black pepper, and butter together.

12. Churn the mixture.

13. After this, combine the mayonnaise and ketchup together. Whisk it.

14. Make the crosswise cut in the chicken breast.

15. Rub it with the melted butter mixture.

16. After this, rub it with the mayonnaise mixture.

17. Chop the dried tomatoes and fresh parsley.

18. Fill the prepared chicken breast with the chopped dried tomatoes and parsley.

19. Wrap the chicken breast in the foil and put in the slow cooker.

20. Close the lid and cook it on LOW for 10 hours.

21. When the chicken is cooked – unwrap it from the foil and slice.

22. Serve it.

Nutrition: calories 330, fat 17.9, fiber 1, carbs 4.54, protein 36

Chicken Liver Pate

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 5

Ingredients:

- 1 carrot

- 3 yellow onions

- ¼ cup fresh dill

- 1-pound chicken liver

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon ground white pepper

- 1 cup water

- 4 tablespoon butter

Directions:

1. Peel the carrot and onions.

2. Chop the vegetables and place them in the slow cooker vessel.

3. Add the chicken liver.

4. Sprinkle the ingredients with the salt, paprika, ground white pepper, and water.

5. Close the lid and cook the dish on HIGH for 5 hours.

6. When the time is passed – open the slow cooker lid and check if the ingredients are soft with the help of the knife.

7. Then strain the ingredients to get rid of the excess liquid and transfer them to the blender.

8. Blend the mixture on the maximum speed for 2 minutes.

9. Add butter and keep blending it for 1 minute.

10. Transfer the prepared pate in the square vessel.

11. Serve the pate immediately or keep it in the fridge.

12. Enjoy!

Nutrition: calories 300, fat 21.3, fiber 2, carbs 14.41, protein 13

Chicken Soup with Tortillas

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 5

Ingredients:

- 1 cup canned tomatoes

- 1 cup sweet corn

- 11 oz chicken fillet

- 1 teaspoon nutmeg

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 3 tablespoon garlic clove, sliced

- 4 red sweet pepper

- 2 white onions

- 2 cup chicken stock

- 1 tablespoon fresh parsley, chopped

- 7 oz Parmesan, shredded

- 6 oz corn tortillas

Directions:

1. Chop the sweet peppers and white onions into the small cubes.

2. Put the chicken filler in the slow cooker.

3. Add nutmeg, salt, ground black pepper, sliced garlic clove, canned tomatoes, chicken stock, fresh parsley, and sweet corn.

4. Close the slow cooker lid and cook the dish for 5 hours on HIGH.

5. Meanwhile, chop the corn tortillas.

6. Preheat the skillet well and put the chopped tortillas there.

7. When the soup mixture is cooked – open the slow cooker lid and shred the chicken fillet.

8. Then sprinkle the soup with the shredded cheese and close the lid.

9. Cook the dish on LOW for 1 hour more.

10. Then ladle the soup into the serving bowls and sprinkle it with the roasted corn tortillas.

11. Enjoy!

Nutrition: calories 510, fat 13.6, fiber 6, carbs 69.74, protein 30

Ground Turkey Soup

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 1 zucchini

- 1 carrot

- 1 red onion

- 1/3 cup white beans, cooked

- 1 tomato

- 1 teaspoon salt

- 1 teaspoon ground cumin

- 1 teaspoon cilantro

- ½ teaspoon paprika

- 10 oz ground turkey

- 1 tablespoon sour cream

- 1 teaspoon butter

- 2 garlic cloves

- 1 cup fresh dill

- 4 cup chicken stock

Directions:

1. Put the ground turkey in the slow cooker.

2. Add butter and sour cream.

3. Mix the mixture up and close the slow cooker lid.

4. Cook the dish on HIGH for 2 hours.

5. Meanwhile, peel the carrot, red onion, and garlic cloves.

6. Chop the vegetables into the same pieces.

7. Combine the salt, ground cumin, and cilantro together. Stir the spices.

8. Chop the fresh dill and tomatoes.

9. When the time is over – add the cooked white beans, spices, and chopped tomatoes in the slow cooker.

10. After this, add the chopped vegetables and paprika.

11. Add the chicken stock and close the lid.

12. Cook the soup for 3 hours on HIGH.

13. When the soup is cooked – chill it gently and ladle into the bowls.

14. Enjoy!

Nutrition: calories 193, fat 6.7, fiber 3, carbs 16.73, protein 17

Chicken Tikka Masala

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 2 tablespoon Garam Masala

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 tablespoon ground paprika

- 2 oz fresh ginger

- 1 cup heavy cream

- 2 tablespoon tomato paste

- 1 can tomatoes, diced

- 1 onion

- 1 teaspoon butter

- 1-pound chicken breast, skinless, boneless

Directions:

1. Combine Garam Masala, salt, ground black pepper, and ground paprika together. Stir the mixture.

2. Then peel the fresh ginger and grate it.

3. Peel the onion and dice it.

4. Dice the chicken breast.

5. Transfer the diced chicken breast in the slow cooker.

6. Add the diced onion and grated fresh ginger.

7. After this, add the mix of spices and diced tomatoes.

8. Add tomato paste and butter.

9. Close the slow cooker lid and cook the chicken on HIGH for 4 hours.

10. When the time is passed – stir the chicken carefully with the help of the wooden spatula.

11. Add the heavy cream and cook it on HIGH for 1 hour more.

12. Serve the prepared chicken Tikka Masala immediately.

13. Enjoy!

Nutrition: calories 235, fat 15.4, fiber 2, carbs 7.38, protein 17

Poultry Minestrone

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 8

Ingredients:

- 7 oz chicken tights

- 1-pound turkey breast

- 7 cup water

- 6 oz diced tomatoes

- 1 teaspoon kosher salt

- 1 teaspoon ground black pepper

- ½ teaspoon paprika

- 1 teaspoon cilantro

- ½ teaspoon ground cumin

- 1 tablespoon garlic clove

- 1 oz bay leaf

- 6 oz pasta, cooked

- 3 oz Swiss chard

- 2 zucchini

- 1/3 cup red kidney beans, cooked

Directions:

1. Put the chicken tights and turkey breast in the slow cooker vessel.

2. Add the water and diced onions.

3. After this, add the kosher salt, ground black pepper, paprika, and cilantro.

4. Then add the ground cumin and garlic cloves.

5. Sprinkle the mixture with the bay leaf and cook it on HIGH for 5 hours.

6. When the time is over – remove the poultry from the slow cooker.

7. Shred them well.

8. Chop the zucchini and Swiss chard.

9. Add the vegetables in the slow cooker.

10. Then add the red kidney beans and shredded chicken and turkey.

11. Close the lid and cook the dish for 3 hours on LOW.

12. After this, add the cooked pasta and stir it carefully.

13. Ladle the soup into the serving bowls and enjoy!

Nutrition: calories 173, fat 6.6, fiber 3, carbs 10.79, protein 18

Slow Cooker French Chicken

Prep time: 20 minutes

Cooking time: 4 hour

Servings: 6

Ingredients:

- 1 can onion soup

- 1-pound chicken drumsticks

- 7 oz baby carrot

- 4 oz celery stalk

- 1 teaspoon sage

- ¼ teaspoon tarragon

- ½ teaspoon ground coriander

- 1 tablespoon vinegar

- ¼ cup white wine

- ½ teaspoon oregano

Directions:

1. Put the chicken drumsticks in the slow cooker bowl.

2. Sprinkle them with the sage and tarragon.

3. Add the ground coriander and vinegar.

4. After this, add the white wine and oregano.

5. Wash the baby carrots carefully and cut them into the halves.

6. Chop the celery stalk.

7. Add the baby carrot halves and chopped celery stalk in the slow cooker bowl.

8. Add the canned onion soup and close the lid.

9. Cook the dish for 4 hours on HIGH.

10. Serve it hot!

Nutrition: calories 182, fat 9.2, fiber 2, carbs 8.79, protein 15

Turkey Chili

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 6

Ingredients:

- 8 oz ground turkey

- 1 cup onions, diced

- 1 can tomatoes, diced

- 8 oz black beans, canned

- 1 teaspoon salt

- 1 teaspoon olive oil

- 1 teaspoon ground black pepper

- ½ teaspoon cilantro

- ¼ cup tomato soup

- 6 oz Cheddar cheese, shredded

- ½ teaspoon sage

- 1 teaspoon garlic powder

- 1 teaspoon oregano

Directions:

1. Toss the diced onions in the pan and sprinkle it with the olive oil.

2. Roast the onions for 2 minutes on the high heat.

3. After this, put the ground turkey in the slow cooker.

4. Sprinkle it with the salt, ground black pepper, cilantro, and sage.

5. Add the black beans and garlic powder.

6. Add the roasted onions.

7. After this, add the canned tomatoes and oregano.

8. Then add the tomato soup and close the lid.

9. Cook chili for 7 hours on LOW.

10. When the time is over – sprinkle the chili with the shredded cheese and cook it for 2 hours more on LOW.

11. Serve the chili immediately.

12. Enjoy!

Nutrition: calories 153, fat 6.7, fiber 3, carbs 10.96, protein 13

Chicken Cream Soup

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 10

Ingredients:

- 18 oz chicken

- 8 cup water

- 1 tablespoon salt

- ½ cup heavy cream

- 1 teaspoon ground black pepper

- 1 teaspoon turmeric

- 5 oz Monterey cheese

- 1/3 cup fresh dill, chopped

- 2 potatoes, peeled

- 1 teaspoon chili flakes

Directions:

1. Chop the chicken roughly and put it in the slow cooker.

2. Add water and salt.

3. After this, add the ground black pepper and turmeric.

4. Then add the chili flakes.

5. Chopped peeled potatoes and add them in the slow cooker too.

6. Close the lid and cook the mixture for 9 hours on LOW.

7. After this, remove the chicken from the slow cooker. Shred it.

8. Blend the slow cooker mixture with the help of the hand blender.

9. When you get the smooth texture of the soup mass it is done.

10. Then add Monterey cheese and chopped fresh dill.

11. Return the shredded chicken to the slow cooker and close the lead.

12. Cook the soup for 1 hour on HIGH or till the soup is smooth and the cheese is melted.

13. Serve the soup hot.

14. Enjoy!

Nutrition: calories 207, fat 10.8, fiber 2, carbs 13.96, protein 14

Chicken Paella

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 8

Ingredients:

- 12 oz chicken fillet

- 10 oz chorizo

- 4 garlic clove

- 1 tablespoon salt

- 1 cup white rice

- 1 teaspoon ground paprika

- 1 teaspoon olive oil

- ¼ teaspoon ground cinnamon

- 7 oz tomatoes, diced

- 5 oz dried wine

- 1 cup green peas

- 2 cup chicken stock

- 7 oz shrimps, peeled

Directions:

1. Slice the chorizo and chop the chicken fillet.

2. Toss the ingredients in the skillet and sprinkle them with the olive oil.

3. Roast the components for 4 minutes on the medium heat. Stir it frequently.

4. After this, transfer the chorizo and chicken to the slow cooker.

5. Add white rice, ground paprika, ground cinnamon, dried wine, green pea, and chicken stock.

6. Peel the garlic cloves and slice them.

7. Add the sliced garlic cloves and sliced tomatoes in the slow cooker and mix the mixture up.

8. Cook the dish on HIGH for 5 hours.

9. After this, open the slow cooker lid and add the peeled shrimps.

10. Cook the dish on HIGH for 3 hours more.

11. When the time is over and the dish is prepared – mix it well and transfer to the serving bowl.

12. Enjoy!

Nutrition: calories 429, fat 21.1, fiber 3, carbs 35.65, protein 23

Biscuit Chicken

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 7

Ingredients:

- 8 oz carrot

- 3 oz celery stalk

- 4 oz white onion

- 8 oz biscuits

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 cup heavy cream

- 6 oz green peas

- 1 teaspoon ground paprika

- 3-pound chicken tights

- 1 teaspoon chili flakes

- 1 tablespoon butter

- ½ teaspoon ground ginger

Directions:

1. Peel the carrot and white onion.

2. Chop the celery stalk.

3. After this, put the chicken tights in the slow cooker.

4. Add the prepared vegetables.

5. Sprinkle the mixture with the salt, ground black pepper, ground paprika, green peas, and chili flakes.

6. Add the butter and ground ginger and close the slow cooker lid.

7. After this set the slow cooker on HIGH and cook the dish for 4 hours.

8. Cut the biscuits into the halves.

9. When the chicken is cooked – mix the mixture gently.

10. Place the biscuit halves on the serving plate and ladle the chicken mixture over the biscuits.

11. Serve it immediately.

Nutrition: calories 458, fat 18.1 fiber 4, carbs 28.41, protein 44

Glazed Chicken Breast

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 6

Ingredients:

- 2 red onions

- ½ cup brown sugar

- 1 tablespoon butter

- 2 teaspoon water

- ¼ cup heavy cream

- 3-pound chicken breast, skinless, boneless

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- ½ teaspoon cilantro

- 1 teaspoon chili flakes

- ½ teaspoon curry

Directions:

1. Peel the onions and slice them.

2. Put the brown sugar and butter in the slow cooker.

3. Add the water and close the lid and cook the sweet mixture for 20 minutes on HIGH or till the sugar is dissolved.

4. Meanwhile, rub the chicken breast with the paprika, ground black pepper, cilantro, chili flakes, and curry.

5. Place the chicken breast in the slow cooker and cook it on HIGH for 2 hours.

6. Turn the chicken breast into another side after 1 hour of cooking.

7. Add the sliced onions.

8. Then add the heavy cream and cook the dish on LOW for 5 hours.

9. When the chicken breast is cooked – remove it from the slow cooker and chop roughly.

10. Place the chopped chicken breast on the serving plates.

11. Sprinkle the poultry with the remaining creamy sweet liquid.

12. Enjoy!

Nutrition: calories 515, fat 24.9, fiber 1, carbs 22.78, protein 48

Balsamic Chicken

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 7

Ingredients:

- 8 oz finger potatoes

- 5 oz balsamic vinegar

- 1 cup chicken stock

- 3-pound chicken breast

- 1 teaspoon kosher salt

- ½ teaspoon oregano

- ½ teaspoon ground black pepper

- 1 tablespoon paprika

- 4 red onions

- 1 teaspoon chili flakes

- ½ teaspoon rosemary

- 1 teaspoon brown sugar

- 1 teaspoon mustard

Directions:

1. Wash the finger potatoes carefully and place them in the slow cooker.

2. Then peel the red onions and dice them.

3. Sprinkle the red onions over the finger potatoes.

4. Combine the chicken stock, balsamic vinegar, oregano, ground black pepper, paprika, chili flakes, rosemary, brown sugar, and mustard in the bowl.

5. Whisk it till the sugar is dissolved.

6. Then chop the chicken breast roughly and put it in the diced onions.

7. Pour the vinegar balsamic vinegar in the slow cooker vessel and close the lid.

8. Cook the chicken for 9 hours on LOW.

9. After this, let the dish chill little and serve it.

10. Enjoy!

Nutrition: calories 423, fat 18.7, fiber 2, carbs 17.96, protein 43

Barbecue Chicken Slices

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 2 garlic cloves

- ½ cup Barbecue sauce

- 1 tablespoon hot chili sauce

- 1 tablespoon olive oil

- 3 tablespoon lemon juice

- 1 teaspoon lime zest

- 1 teaspoon brown sugar

- 1 teaspoon thyme

- 18 oz chicken breast, boneless, skinless

Directions:

1. Peel the garlic cloves and mince them.

2. Combine the minced garlic with the hot chili sauce and Barbecue sauce.

3. Add lemon juice and lime zest.

4. After this, add the brown sugar and thyme.

5. Whisk the sauce mixture with the help of the fork carefully.

6. Then brush the chicken breast with the prepared sauce generously.

7. Place the chicken breast in the slow cooker vessel and add all the remaining sauce mixture in the slow cooker too.

8. Close the lid and cook the chicken breast for 5 hours on HIGH.

9. When the chicken is cooked – transfer it to the plate and slice into the serving pieces.

10. Serve it!

Nutrition: calories 214, fat 10.3, fiber 0, carbs 11.53, protein 18

Honey Chicken

Prep time: 15 minutes

Cooking time: 10 hours

Servings: 6

Ingredients:

- 1 teaspoon ground paprika

- 10 z chicken drumsticks

- 10 oz chicken wings

- 1 teaspoon ground thyme

- 1 teaspoon ground coriander

- 6 oz celery stalk

- 6 tablespoon honey

- 2 tablespoon sugar

- ¼ cup lemon juice

- ½ cup apple juice

- 1 teaspoon ground black pepper

- 1 teaspoon butter

Directions:

1. Put the ground paprika in the bowl.

2. Add the ground thyme, ground coriander, and ground black pepper.

3. Mix the spices gently.

4. Then add the sugar, lemon juice, and apple juice.

5. Melt the butter and add it to the spice mixture too.

6. Whisk it carefully.

7. Chop the celery stalk and place it in the slow cooker bowl.

8. Then add the chicken drumsticks and chicken wings.

9. Pour the spice mixture into the slow cooker vessel. The liquid should cover the meat fully. Add water if desired.

10. After this, close the slow cooker lid and cook the chicken on LOW for 8 hours.

11. Then open the slow cooker lid and sprinkle it with the honey.

12. Cook the chicken on LOW for 2 hours more.

13. Serve the prepared honey chicken immediately.

Nutrition: calories 216, fat 7, fiber 1, carbs 6.1, protein 31

Aromatic Peanut Butter Chicken

Prep time: 12 minutes

Cooking time: 4.5 hours

Servings: 7

Ingredients:

- 1 red chili pepper

- ½ cup soy sauce

- 4 tablespoon peanut butter

- 17 oz chicken fillet

- 1 teaspoon fresh rosemary

- 1 teaspoon butter

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- ½ cup cream

- 1 tablespoon orange juice

Directions:

1. Place the chicken fillet in the slow cooker vessel.

2. Sprinkle the meat with the soy sauce and peanut butter.

3. Add the fresh rosemary and butter.

4. After this, sprinkle the meat with the onion powder and garlic powder.

5. Add the orange juice and close the slow cooker lid.

6. Cook the dish on HIGH for 3 hours.

7. After this, open the slow cooker lid and add the cup of the cream.

8. Close the lid and cook the dish on HIGH for 1.5 hours more.

9. When the time is over – remove the chicken fillet from the slow cooker and transfer it to the serving plates.

10. Enjoy!

Nutrition: calories 306, fat 18.7, fiber 2, carbs 24.57, protein 11

Onion Chicken

Prep time: 10 minutes

Cooking time: 8 hours

Servings: 5

Ingredients:

- 1-pound white onion

- 1 tablespoon butter

- 1 teaspoon sugar

- ¼ teaspoon salt

- 12 oz chicken wings

- 1 teaspoon ground black pepper

- 1 teaspoon turmeric

- 2 tablespoon balsamic vinegar

- 1 tablespoon soy sauce

Directions:

1. Peel the onions and slice them.

2. Rub the chicken wings with the turmeric and ground black pepper.

3. Sprinkle the chicken wings with the balsamic vinegar and soy sauce.

4. Toss the butter in the slow cooker bowl and melt it on HIGH for 10 minutes.

5. After this, add the chicken wings in the slow cooker and close the lid.

6. Cook the chicken wings for 4 hours on HIGH.

7. After this, cover the chicken wings with the sliced onions.

8. Sprinkle the onions with the sugar and salt and close the lid.

9. Cook the dish on LOW for 4 hours.

10. When all the components of the dish are soft – it is cooked.

11. Serve the onion chicken only hot.

12. Enjoy!

Nutrition: calories 261, fat 10.6, fiber 2, carbs 23.92, protein 17

Creamy Chicken

Prep time: 15 minutes

Cooking time: 12 hours

Servings: 4

Ingredients:

- 5 oz bacon, cooked

- 8 oz chicken breast

- 1 garlic clove

- ½ carrot

- 1 cup heavy cream

- 1 egg

- 1 tablespoon paprika

- 1 teaspoon curry

- 3 tablespoon chives

- 3 oz scallions

Directions:

1. Peel the garlic and carrot.

2. Chop the vegetables.

3. Make the cuts in the chicken breast and fill them with the chopped carrot and garlic clove.

4. Transfer the stuffed chicken breast in the slow cooker.

5. Beat the egg in the bowl and whisk it.

6. Add the heavy cream and mix the mixture well with the help of the hand mixer.

7. Add the tablespoon paprika, curry, and scallions.

8. Pour the cream sauce in the slow cooker.

9. Chop the cooked bacon and chives.

10. Add the ingredients in the slow cooker and close the lid.

11. Cook the chicken on LOW for 12 hours.

12. When the chicken is cooked – open the slow cooker lid and shred the chicken with the help of the forks.

13. Transfer the prepared dish in the serving plates/bowls.

14. Enjoy!

Nutrition: calories 362, fat 29.6, fiber 3, carbs 7.17, protein 19

Bourbon Chicken

Prep time: 11 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 4 oz cup bourbon

- 3 tablespoon soy sauce

- 1 tablespoon honey

- 1 teaspoon ketchup

- 3 oz yellow onion, chopped

- 1 teaspoon minced garlic

- 3 lb. chicken breast, skinless, boneless

- 7 oz water

- 1 teaspoon salt

Directions:

1. Combine the soy sauce and honey together.

2. Add the ketchup and minced garlic.

3. After this, add salt and water.

4. Whisk the mixture till the mixture is homogenous.

5. Put the chicken breast in the slow cooker.

6. Add the chopped yellow onion and soy sauce liquid.

7. After this, add bourbon and close the lid.

8. Cook the dish on HIGH for 5 hours.

9. When the dish is cooked – transfer it to the serving bowl without any liquid.

10. Shred the chicken breast if desired.

11. Enjoy!

Nutrition: calories 461, fat 24, fiber 0, carbs 6.37, protein 48

Latin Style Chicken

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 6 oz sweet pepper

- 1 teaspoon salt

- 1 teaspoon chili flakes

- 21 oz chicken tights

- 1 onion

- 1 teaspoon garlic powder

- ½ cup salsa Verde

- ¼ cup sweet corn, frozen

- 2 cup water

- 1 peach, pitted

- 1 teaspoon canola oil

Directions:

1. Cut the sweet pepper into the strips and put it in the slow cooker.

2. Combine the salt and chili flakes together.

3. Peel the onion and cut into the petals.

4. After this, combine the spices with the salsa Verde and sweet corn,

5. Put the chicken tights in the slow cooker.

6. Add the onion petals and garlic powder.

7. After this, pour the salsa Verde sauce in the slow cooker.

8. Chop the peach.

9. Add the chopped peach and canola oil in the slow cooker.

10. Pour water and close the lid.

11. Cook the chicken on HIGH for 5 hours.

12. After this, mix the chicken tights carefully and transfer them to the serving plates.

13. Serve it!

Nutrition: calories 182, fat 9.2, fiber 1, carbs 7.35, protein 18

Chicken Pot Pie

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 8

Ingredients:

- 8 oz biscuit dough

- 1 cup sweet corn, frozen

- 1 cup green peas

- 11 oz chicken fillet

- 1 cup white onion, chopped

- 8 oz chicken creamy soup, canned

- 1 carrot

- 1 teaspoon onion powder

- 1 tablespoon ground paprika

- 1 teaspoon cilantro

- ½ teaspoon oregano

- 1 teaspoon turmeric

- 1 tablespoon salt

- 1 teaspoon butter

- 1 cup water

Directions:

1. Chop the chicken fillet and put it in the slow cooker.

2. Sprinkle the chicken with the onion powder, ground paprika, cilantro, oregano, and turmeric.

3. Add salt and green peas.

4. Sprinkle the dish with the sweet corn.

5. Peel the carrot and chop it.

6. Add the chopped carrot and white onion in the slow cooker vessel too.

7. Then pour the water and chicken creamy soup.

8. Add butter and close the lid.

9. Cook the dish on HIGH for 5 hours.

10. After this, stir the mixture carefully.

11. Cover the mixture with the biscuit dough and close the lid.

12. Cook the dish on HIGH for 3 hours more.

13. Serve the prepared chicken pot pie immediately.

14. Enjoy!

Nutrition: calories 283, fat 10.9, fiber 4, carbs 38.42, protein 10

Curry Chicken

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 9

Ingredients:

- 22 oz chicken tights

- 2 tablespoon curry

- 1 tablespoon curry paste

- 1 cup baby carrot

- 2 red onions

- 1 teaspoon fresh rosemary

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 3 tablespoon tomato juice

- 1 teaspoon butter

- 1 teaspoon minced garlic

- 2 cup beef stock

- 1 cup water

Directions:

1. Put the chicken tights in the slow cooker bowl.

2. Combine the curry and curry paste together in the bowl.

3. Add water and whisk it until the curry paste is dissolved.

4. After this, wash the baby carrot carefully and toss them in the slow cooker vessel.

5. Add fresh rosemary, ground black pepper, salt, tomato juice, and minced garlic.

6. Then pour the curry mixture and beef stock.

7. Add butter and close the lid.

8. Cook the curry chicken on LOW for 9 hours.

9. When the chicken is cooked – strain ½ of the prepared liquid.

10. Serve the curry chicken immediately.

11. Enjoy!

Nutrition: calories 130, fat 6.4, fiber 2, carbs 4.98, protein 14

Whole Chicken Stuffed with Soy Beans

Prep time: 15 minutes

Cooking time: 19 hours

Servings: 12

Ingredients:

- 21 oz whole chicken

- 1 chili pepper

- 1 cup soy beans, canned

- 2 red onion

- 1 carrot

- 1 teaspoon onion powder

- 1 teaspoon cilantro

- 1 teaspoon oregano

- 1 teaspoon apple cider vinegar

- 1 teaspoon olive oil

- 1 tablespoon dried basil

- 1 teaspoon paprika

- ¼ teaspoon ground red pepper

- ½ cup fresh dill

- 2 potatoes

- 4 tablespoon tomato sauce

Directions:

1. Chop the chili pepper roughly and put it in the blender.

2. Add onion powder, cilantro, oregano, apple cider vinegar, olive oil, dried basil, paprika, ground red pepper, tomato sauce, and fresh dill.

3. Pulse the mixture for 2 minutes on the medium speed.

4. Then peel the carrot, onions, and potatoes.

5. Chop the vegetables and combine them with the canned soy beans.

6. Brush the whole chicken carefully with the blended spice mixture as inside as outside.

7. Then fill the whole chicken with the soy beans mixture.

8. Put the whole chicken in the slow cooker bowl and close the lid.

9. Cook the poultry on LOW for 19 hours.

10. When the chicken is cooked – transfer it to the big serving plate.

11. Enjoy!

Nutrition: calories 186, fat 4.1, fiber 5, carbs 27.23, protein 11

Fennel Chicken

Prep time: 16 minutes

Cooking time: 9 hours

Servings: 8

Ingredients:

- 8 oz fennel bulb

- 1 tablespoon kosher salt

- 1 large white onion

- 1 cup cherry tomatoes

- ½ cup white wine

- 1 teaspoon ground black pepper

- ¼ teaspoon curry powder

- 17 oz chicken drumsticks

- 1 oz fennels seeds

- 1 tablespoon smoked paprika

- 1 cup water

- 1 cup chicken stock

Directions:

1. Chop the fennel bulbs roughly.

2. Peel the onions and dice them.

3. Cut the cherry tomatoes into the halves.

4. Combine the white wine, ground black pepper, curry powder, fennel seeds, and smoked paprika together.

5. Whisk the liquid.

6. Place the chicken drumsticks in the slow cooker bowl and cover it with the chopped fennel bulbs and onions.

7. After this, pour the white wine liquid and add water and chicken stock.

8. Close the slow cooker lid and cook the dish for 9 hours on LOW.

9. Then serve the chicken with the chopped fennel bulbs, onions, and a small amount of the remaining liquid.

10. Enjoy!

Nutrition: calories 143, fat 6.6, fiber 3, carbs 8.15, protein 13

Moscow Chicken

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 5

Ingredients:

- 6 oz Russian-style dressing

- 17 oz chicken tights

- 1 tablespoon minced garlic

- 1 teaspoon onion powder

- 1 teaspoon ground black pepper

- 4 oz bacon, sliced

- 1 teaspoon salt

- 1 teaspoon oregano

- ¼ cup water

Directions:

1. Preheat the skillet well and put the sliced bacon there.

2. Roast it on the high heat for 30 seconds from the both sides.

3. After this, remove the roasted bacon from the skillet and chill it.

4. Combine the minced garlic, onion powder, ground black pepper, salt, and oregano in the shallow bowl. Whisk it.

5. Then rub every chicken tight with the spicy mixture.

6. Toss the chicken tights in the skillet with the remaining fat from the roasted bacon.

7. Roast the chicken on the medium heat from the both sides till you get the golden brown color of the meat.

8. Then place the chicken tights in the slow cooker and cover them with the roasted bacon.

9. Sprinkle the dish with Russian-style dressing and pour the water there.

10. Close the lid and cook the dish on LOW for 7 hours.

11. Serve the cooked dish immediately.

12. Enjoy!

Nutrition: calories 273, fat 18.2, fiber 1, carbs 9.05, protein 20

Chocolate Chicken Mash

Prep time: 15 minutes

Cooking time: 3 hours 10 minutes

Servings: 7

Ingredients:

- 4 oz milk chocolate

- ½ cup heavy cream

- 14 oz ground chicken

- 1 teaspoon salt

- 1 tablespoon tomato sauce

- 1 teaspoon hot chili sauce

- 1 cup water

- 1 tablespoon sesame oil

- 1 teaspoon cumin seeds

- ¼ cup baby carrot

Directions:

1. Put the ground chicken in the slow cooker bowl.

2. Sprinkle it with salt, tomato sauce, hot chili sauce, water, sesame oil, and cumin seeds.

3. Wash the baby carrot carefully and do not peel them.

4. Toss the baby carrot in the slow cooker and close the lid.

5. Cook the ground chicken on HIGH for 3 hours.

6. After 1 hour of cooking – stir the ground chicken carefully with the help of the wooden spatula.

7. Meanwhile, crush the milk chocolate roughly and melt it in the microwave oven.

8. Then combine the melted chocolate with the heavy cream and whisk the mixture.

9. When the ground chicken is cooked – open the slow cooker lid and strain the excess liquid carefully.

10. Then add the whisked chocolate heavy cream in the ground chicken and cook it for 10 minutes on HIGH.

11. Serve the prepared dish hot.

12. Enjoy!

Nutrition: calories 219, fat 14.6, fiber 1, carbs 10.56, protein 11

Chicken Adobo

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 6

Ingredients:

- 5 garlic cloves

- 6 white onions

- 1 tablespoon fresh ginger

- 1 oz bay leaf

- 6 medium chicken tights

- 5 tablespoon soy sauce

- 1 tablespoon apple cider vinegar

- 1 teaspoon white pepper

- ½ teaspoon sugar

Directions:

1. Peel the garlic cloves and white onions.

2. Mash the garlic cloves and dice the onion.

3. Put the chicken tights in the slow cooker bowl.

4. Grate the fresh ginger and combine it with the soy sauce, apple cider vinegar, white pepper, and sugar.

5. Mix the mixture up.

6. Then sprinkle the chicken tights with the grated ginger mixture.

7. Add the diced onions and mashed garlic cloves.

8. After this, add the bay leaf and close the slow cooker lid.

9. Set the slow cooker on HIGH and cook the chicken tights for 8 hours on LOW.

10. Serve the chicken immediately after cooking or chill it little and shred.

11. Enjoy!

Nutrition: calories 216, fat 5.6, fiber 4, carbs 18.91, protein 23

Chicken-Dumplings Mix

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 6

Ingredients:

- 8 oz chicken fillet

- 1 tablespoon salt

- 1 cup flour

- 1 onions, chopped

- 1 teaspoon olive oil

- 1 pinch salt

- ¼ cup milk

- 1 egg

- 1 teaspoon ground black pepper

- 1 cup water

- 1 carrot

- 1 teaspoon ground cinnamon

- 1 tablespoon butter

Directions:

1. Beat the egg in the bowl and whisk it.

2. Add the pinch of salt, milk, and flour.

3. Knead the smooth and homogenous dough.

4. Add more flour if the dough is sticky.

5. Make the long log from the dough and cut it into the small pieces.

6. Butter the slow cooker vessel carefully.

7. Chop the chicken fillet and toss it in the slow cooker vessel.

8. Add the 1 tablespoon of salt, ground black pepper, and ground cinnamon.

9. Add water and close the lid.

10. Cook the meat on HIGH for 3 hours.

11. Meanwhile, peel the carrot and onions.

12. Slice the vegetables.

13. Pour the olive oil in the skillet and add the vegetables.

14. Roast the vegetables for 4 minutes on the medium heat.

15. After this, when the time is passed, open the slow cooker lid and add the roasted vegetables.

16. Then add the dough pieces and close the lid.

17. Cook the dish on HIGH for 3 hours. Stir it every 20 minutes.

18. When the dumpling dish is cooked – chill it well and ladle into the bowls.

19. Serve the dish only hot!

Nutrition: calories 221, fat 8.7, fiber 2, carbs 28.83, protein 7

Thyme Whole Chicken

Prep time: 16 minutes

Cooking time: 21 hours

Servings: 6

Ingredients:

- 1 lemon

- 2 oz fresh thyme leaves

- 1 tablespoon dried thyme

- 1 teaspoon ground black pepper

- 1 tablespoon salt

- 1 teaspoon cilantro

- 1 tablespoon tomato paste

- 1 cup chicken stock

- 1 teaspoon butter

- 2-pound whole chicken

Directions:

1. Slice the lemon.

2. Chop the fresh thyme.

3. Combine the sliced lemon with the chopped thyme leaves.

4. After this, rub the whole chicken with the ground black pepper and salt.

5. Sprinkle the meat with the cilantro.

6. Then brush it carefully with the tomato paste.

7. Put the butter inside the whole chicken.

8. After this, add the sliced lemon mixture and place the chicken in the slow cooker bowl.

9. Add the chicken stock and close the lid.

10. Cook the chicken on LOW for 21 hours.

11. Enjoy the prepared chicken!

Nutrition: calories 345, fat 11.9, fiber 6, carbs 35.28, protein 26

Lime Chicken Drumsticks

Prep time: 10 minutes

Cooking time: 3.5 hours

Servings: 7

Ingredients:

- 3 oz garlic

- 17 oz chicken drumsticks

- 1 lime

- 1 teaspoon lemon zest

- 1 teaspoon kosher salt

- 1 teaspoon coriander

- 1 teaspoon butter

Directions:

1. Peel the garlic cloves and mash them.

2. Chop the lime into the small pieces and combine with the lemon zest.

3. Add kosher salt and coriander.

4. After this, mix the lime mixture carefully.

5. Butter the slow cooker carefully and add the chicken drumsticks.

6. Sprinkle the poultry with the lime mixture.

7. Close the lid and cook the chicken on HIGH for 3.5 hours.

8. Serve the chicken drumsticks immediately.

9. Enjoy!

Nutrition: calories 136, fat 7, fiber 0, carbs 4.68, protein 13

Sesame Chicken Wings

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 4

Ingredients:

- 1-pound chicken wings

- ½ cup fresh parsley

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- ¼ cup milk

- 1 tablespoon sugar

- 5 tablespoon honey

- 2 tablespoon sesame seeds

- ¼ cup chicken stock

- 1 teaspoon soy sauce

Directions:

1. Chop the fresh parsley.

2. Combine the salt and ground black pepper together.

3. Then put the chicken wings in the slow cooker vessel.

4. Sprinkle the poultry with the salt-pepper mixture.

5. Add chicken stock and soy sauce.

6. After this, sprinkle the chicken wings with the chopped parsley and close the lid.

7. Cook the chicken on HIGH for 4 hours.

8. Meanwhile, preheat the oven to 365 F.

9. Combine the milk, sugar, honey, and sesame seeds together.

10. Whisk the mixture.

11. When the chicken wings are cooked – transfer them to the tray and brush with the honey mixture carefully.

12. Put the tray in the oven and cook it for 10 minutes.

13. Then remove the tray from the oven and chill little.

14. Enjoy!

Nutrition: calories 282, fat 7.5, fiber 1, carbs 27.22, protein 27

Africa-Style Chicken

Prep time: 10 minutes

Cooking time: 17 hours

Servings: 6

Ingredients:

- 13 oz chicken breast

- 1 teaspoon peanut oil

- 1 teaspoon ground black pepper

- 1 teaspoon oregano

- 1 chili pepper

- 1 carrot

- 1 tablespoon tomato sauce

- 1 cup tomatoes, canned

- 1 tablespoon kosher salt

- ¼ teaspoon ground cardamom

- ½ teaspoon ground anise

Directions:

1. Brush the chicken breast with the peanut oil and roast it on the high heat for 1 minute from the each side.

2. Then toss the roasted chicken breast in the slow cooker.

3. Sprinkle the chicken with the ground black pepper, oregano, tomato sauce, kosher salt, ground cardamom, and ground anise.

4. Chop the chili pepper and peel the carrot.

5. Slice the carrot.

6. Add the chopped chili and sliced carrot in the slow cooker.

7. Add the canned tomatoes and close the lid.

8. Cook the chicken on LOW for 17 hours.

9. When the dish is cooked – serve it with the sauce that appeared during the cooking.

10. Enjoy!

Nutrition: calories 131, fat 6.6, fiber 1, carbs 4.14, protein 14

Butter Chicken Wings

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 6

Ingredients:

- 14 oz chicken wings

- 1 teaspoon onion powder

- 1 teaspoon chili flakes

- 1 teaspoon garlic powder

- 1 teaspoon cilantro

- 1 teaspoon olive oil

- 1/3 cup butter

- 1 tablespoon flour

- ¼ cup milk

- 1 teaspoon salt

- 1 tablespoon heavy cream

- 1 egg, beaten

Directions:

1. Put the chicken wings in the slow cooker and add butter.

2. Sprinkle the meat with the onion powder, chili flakes, garlic powder, cilantro, and olive oil.

3. Add salt and close the lid and cook the chicken wings for 2 hours on HIGH.

4. Meanwhile, combine the beaten egg with the milk and olive oil.

5. Add heavy cream and flour.

6. Mix the liquid up carefully with the help of the hand mixer.

7. After this, open the slow cooker lid and pour the cream mixture there.

8. Continue to cook the butter chicken wings for 3 hours more on LOW.

9. When the chicken wings are cooked – transfer them to the serving plates and sprinkle with the sauce from the slow cooker.

10. Enjoy!

Nutrition: calories 225, fat 16.2, fiber 0, carbs 2.64, protein 17

Soy Sauce Chicken

Prep time: 10 minutes

Cooking time: 15 hours

Servings: 4

Ingredients:

- ¼ cup dark soy sauce

- ¼ cup soy sauce

- 1 teaspoon maple syrup

- 1 tablespoon fresh ginger, grated

- 1 teaspoon salt

- 1 lb. chicken breast

- 1 teaspoon ground ginger

- ¼ teaspoon ground cinnamon

- 2 tablespoon red wine

Directions:

1. Combine the soy sauce and dark soy sauce in the bowl.

2. Add the maple syrup and grated fresh ginger.

3. Add salt, ground ginger, and ground cinnamon.

4. After this, add the red wine and whisk the liquid.

5. Chop the chicken breast roughly and add it to the soy sauce mixture.

6. Leave it for 10 minutes to marinate.

7. Then transfer the chopped chicken breast and soy sauce mixture in the slow cooker and close the lid.

8. Cook the dish on LOW for 15 hours.

9. Then remove the chopped chicken from the slow cooker and serve it.

10. Enjoy!

Nutrition: calories 259, fat 13.5, fiber 1, carbs 6.71, protein 26

Puerto Ricco Chicken

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 6

Ingredients:

- 8 oz chicken breast

- 7 oz chicken filler

- 6 oz chicken wings

- ½ teaspoon ground cumin

- 1 teaspoon cilantro

- 1 tablespoon fresh thyme leaves

- 1 teaspoon ground coriander

- 1 tablespoon ground celery root

- 2 jalapeno

- 6 tablespoon dry wine

- 3 oz lemon wedges

- 3 red potatoes

- 1 yellow onion

- 1 tablespoon olive oil

Directions:

1. Put the chicken breast, chicken fillet, and chicken wings in the slow cooker.

2. Sprinkle the poultry with the ground cumin, cilantro, and ground coriander.

3. Then chop the jalapeno pepper roughly.

4. Peel the red tomatoes and onion.

5. Chop them roughly.

6. Put the chopped vegetables in the blender.

7. Add ground celery root, fresh thyme leaves, lemon wedges, dry wine, and olive oil.

8. Pulse the mixture until it is smooth.

9. Then sprinkle the prepared chicken mixture with the smooth sauce and close the slow cooker lid.

10. Cook the dish on LOW for 10 hours.

11. After this, stir the dish gently with the help of the spatula and serve it.

12. Enjoy!

Nutrition: calories 310, fat 9.8, fiber 4, carbs 32.42, protein 24

Pomegranate Turkey

Prep time: 25 minutes

Cooking time: 4.5 hours

Servings: 4

Ingredients:

- 1-pound turkey fillet

- ½ cup pomegranate juice

- 2 oz pomegranate

- 1 tablespoon soy sauce

- 1 tablespoon potato starch

- 1 teaspoon garlic powder

- ¼ cup onion, grated

- 1 teaspoon butter

- 3 tablespoon brown sugar

- 1 teaspoon salt

- 1 teaspoon ground white pepper

Directions:

1. Combine the garlic powder, grated onion, salt, and ground white pepper together.

2. Rub the turkey fillet with the spice mixture and chop it roughly.

3. Leave the turkey fillet for 10 minutes to marinate.

4. After this, toss the butter in the slow cooker bowl.

5. Add the turkey and sprinkle it with the pomegranate.

6. Close the slow cooker lid and cook it on HIGH for 3 hours.

7. Meanwhile, combine the potato starch and soy sauce together.

8. Add the pomegranate juice and whisk it until the potato starch is dissolved.

9. After this, preheat the juice mixture on the medium heat until it is thick.

10. When the time is passed – pour the pomegranate thick sauce in the slow cooker and stir it carefully.

11. Close the slow cooker lid and cook the dish on HIGH for 1.5 hours more.

12. Enjoy!

Nutrition: calories 676, fat 52.5, fiber 3, carbs 26.15, protein 24

Orange Duck Fillets

Prep time: 20 minutes

Cooking time: 11 hours

Servings: 4

- Ingredients2 oranges

- 1 tablespoon honey

- 1-pound duck fillet

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- ½ teaspoon cilantro

- 1 teaspoon coriander

- 7 oz celery stalk

- 1 tablespoon chives

- ¼ cup water

- 2 tablespoon butter

- 1 teaspoon cinnamon

Directions:

1. Slice the duck fillet and sprinkle it with the salt, ground black pepper, cilantro, coriander, and cinnamon.

2. Mix the meat carefully.

3. Put the butter in the slow cooker vessel.

4. Add the sliced duck fillet.

5. Then brush the turkey fillets with the honey.

6. Wash the oranges carefully and do not peel them.

7. Slice the oranges and make the layer of the fruits in the slow cooker.

8. Add water.

9. Chop the celery stalk and add it in the slow cooker too.

10. Add chives and close the slow cooker lid.

11. Cook the meat on LOW for 11 hours.

12. After this, transfer the prepared duck fillet in the serving plates and serve it hot.

13. Enjoy!

Nutrition: calories 353, fat 23.2, fiber 3, carbs 15.68, protein 21

Delightful Chicken Mole

Prep time: 16 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients3 oz yellow onion

- 4 tablespoon raisins

- 1 tablespoon garlic, sliced

- 1 tablespoon chipotle, chopped

- 1 tablespoon adobo sauce

- 7 tablespoon tomatoes, crushed

- ½ tablespoon white sugar

- 1 tablespoon cocoa powder

- 1 teaspoon salt

- 1 teaspoon ground coriander

- ½ teaspoon turmeric

- 15 oz chicken breast, boneless

Directions:

1. Peel the yellow onion and grate it.

2. Combine the grated onion with the sliced garlic.

3. Add raisins, chopped chipotle, adobo sauce, and crushed tomatoes.

4. After this, add white sugar, cocoa powder, and salt.

5. Add the ground coriander and turmeric.

6. Mix the mixture carefully.

7. Chop the chicken breast and combine it with the prepared sauce mixture.

8. Mix it up and place in the slow cooker.

9. Close the lid and cook the chicken mole for 5 hours on HIGH.

10. Shred the prepared chicken and serve it immediately.

11. Enjoy!

Nutrition: calories 159, fat 8.4, fiber 1, carbs 5.16, protein 16

Chicken-Potato Casserole

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 6

- Ingredients10 oz ground chicken

- 4 large potatoes

- 2 egg, beaten

- 1 large onion

- 1 teaspoon ground black pepper

- 1 cup heavy cream

- 8 oz Parmesan

- 1 teaspoon paprika

- 1 teaspoon cilantro

- ½ teaspoon nutmeg

- 1 teaspoon butter

- 1 carrot, grated

Directions:

1. Brush the slow cooker vessel with the butter.

2. Peel the potato and slice it.

3. Peel the onion and dice it.

4. Whisk the eggs and combine them with the heavy cream, ground black pepper, paprika, cilantro, and nutmeg together.

5. Shred Parmesan cheese.

6. Put the thin layer of ground chicken in the slow cooker bowl.

7. Then add the layer of the sliced potatoes and cover it with the diced onion.

8. Then add ½ part of the shredded cheese and all grated carrot.

9. Then repeat the same steps one more time and close the slow cooker lid.

10. Cook the casserole on LOW for 10 hours.

11. When the chicken casserole is done – let it chill well.

12. Transfer the dish to the serving plates and serve.

13. Enjoy!

Nutrition: calories 534, fat 17.4, fiber 6, carbs 63.33, protein 32

Sweet Curry Chicken Strips

Prep time: 10 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients1 tablespoon curry paste

- 11 oz chicken fillet

- 1 teaspoon salt

- 2 tablespoon maple syrup

- 1 teaspoon olive oil

- 3 tablespoon sour cream

- ½ cup fresh dill

- 1 tablespoon ground paprika

Directions:

1. Cut the chicken fillet into the strips.

2. Combine the sour cream, maple syrup, olive oil, sour cream, and curry paste together.

3. Add the ground paprika and whisk the mixture till the curry paste is dissolved.

4. After this, sprinkle the chicken strips with the curry mixture and transfer them to the slow cooker vessel.

5. Chop the fresh dill.

6. Close the slow cooker lid and cook the chicken on HIGH for 3 hours.

7. After this, open the slow cooker lid and sprinkle it with the chopped fresh dill.

8. Close the lid and cook the chicken strips for 1 hour more.

9. Serve the prepared chicken strips immediately.

10. Enjoy!

Nutrition: calories 177, fat 9.1, fiber 2, carbs 18.11, protein 6

Incredible Chicken Continental

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 5

- Ingredients6 oz dried beef

- 12 oz chicken breast

- 7 oz sour cream

- 1 can onion soup

- 3 tablespoon flour

Directions:

1. Separate the dried beef into 2 parts.

2. Then line the first part of the dried beef in the slow cooker vessel.

3. Cut the chicken breast into the halves and place them in the slow cooker vessel too.

4. Whisk the sour cream, flour, and canned onion soup together.

5. Then cover the chicken halves with the onion soup.

6. Line the chicken halves with the second part of the dried beef and close the lid.

7. Cook the dish on LOW for 9 hours.

8. When the chicken continental is cooked – serve it immediately.

9. Enjoy!

Nutrition: calories 285, fat 15.1, fiber 1, carbs 12.56, protein 24

Chicken Stew with Pumpkin

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 8

- Ingredients1-pound pumpkin

- 1-pound chicken fillet, chopped

- 2 carrot, chopped

- 1 yellow onion

- 1 cup chicken stock

- ½ cup tomato sauce

- 1 tablespoon minced garlic

- 1 teaspoon ground black pepper

- 3 apples

- 1 cup water

- 1 tablespoon sugar

- ½ teaspoon cinnamon

Directions:

1. Chop the pumpkin into the medium cubes and sprinkle them with the cinnamon and sugar.

2. Stir it.

3. Put the chopped chicken in the slow cooker.

4. Add the minced garlic, ground black pepper, and tomato sauce.

5. After this, peel the onion and chop it.

6. Add the chopped onion and carrot in the slow cooker.

7. After this, add the prepared pumpkin cubes.

8. Chop the apples and add them in the slow cooker too.

9. Pour water and close the lid.

10. Cook the stew on LOW for 10 hours.

11. When the stew is cooked – let it for at least 15 minutes to rest.

12. Serve it and enjoy!

Nutrition: calories 560, fat 36.5, fiber 8, carbs 40.01, protein 25

Hawaiian Chicken

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 8

- Ingredients10 oz pineapple

- 14 oz chicken breast

- 5 tablespoon barbecue sauce

- 1 cup bell pepper, chopped

- 1 teaspoon minced garlic

- 4 tablespoons chicken stock

- 1 teaspoon sugar

- 1 teaspoon ground paprika

Directions:

1. Chop the pineapple into the chunks.

2. Chop the chicken breast roughly.

3. Combine the chicken with the pineapple.

4. Then combine the barbecue sauce and chicken stock. Mix the mixture.

5. Add sugar and ground paprika.

6. Stir it.

7. Put the chicken mixture in the slow cooker and sprinkle it with the barbecue sauce mixture.

8. Add the chopped bell pepper.

9. After this, close the slow cooker lid and cook the chicken for 8 hours on LOW.

10. When the dish is cooked – transfer it to the serving plate.

11. Enjoy!

Nutrition: calories 132, fat 4.8, fiber 1, carbs 11.28, protein 11

Apple Chicken Balls

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 7

- Ingredients2 green apple

- 12 oz ground chicken

- 1 teaspoon minced garlic

- 1 teaspoon turmeric

- 1 egg

- 1 tablespoon flour

- 1 teaspoon onion powder

- 1 teaspoon chili flakes

- ½ teaspoon salt

- 1 teaspoon garlic powder

- 1 teaspoon butter

- ½ cup panko bread crumbs

Directions:

1. Peel the green apples and grate them.

2. Combine the minced garlic, turmeric, flour, onion powder, and chili flakes together.

3. Add the salt, garlic powder, and mix it up.

4. Beat the egg in the bowl and whisk it.

5. Add the ground chicken and minced garlic mixture.

6. Then add the grated apple and mix it up.

7. Knead the smooth forcemeat.

8. After this, butter the slow cooker.

9. Make the balls from the ground chicken mixture and coat them into the panko bread crumbs.

10. Put the chicken balls in the slow cooker and close the lid.

11. Cook the chicken balls for 3 hours on HIGH.

12. Then turn the chicken balls to another side and cook them for 1 hour more on HIGH.

13. Serve the chicken balls immediately.

14. Enjoy!

Nutrition: calories 136, fat 6.1, fiber 2, carbs 10.64, protein 10

Ginger Turkey

Prep time: 17 minutes

Cooking time: 5 hours

Servings: 4

- Ingredients3 oz fresh ginger

- 9 oz turkey fillet

- 1 tablespoon maple syrup

- 1 teaspoon brown sugar

- ¼ cup thyme leaves

- 1 teaspoon thyme

- ½ teaspoon ground celery

- 1 teaspoon salt

- 2 teaspoon sesame oil

- 1 teaspoon ground ginger

- ¼ cup heavy cream

Directions:

1. Peel the fresh ginger and grate it.

2. Rub the turkey fillet with the grated ginger.

3. Put the thyme leaves, thyme, ground celery, salt, sesame oil, ground ginger, and heavy cream in the blender.

4. Add the brown sugar and maple syrup and pulse the mixture for 2 minutes on the maximum speed.

5. Then transfer the ginger turkey fillet in the slow cooker and pour the heavy cream mixture there.

6. Stir it gently.

7. Close the slow cooker lid and cook the dish for 5 hours on HIGH.

8. Serve the prepared turkey immediately.

9. Enjoy!

Nutrition: calories 390, fat 33.6, fiber 1, carbs 8.96, protein 13

Lemon Sauce Pulled Chicken

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 11

- Ingredients23 oz chicken breast, boneless

- 1 lemon

- 1 tablespoon cornstarch

- 1 teaspoon salt

- 1 cup heavy cream

- 1 tablespoons flour

- 1 teaspoon ground black pepper

- 1 teaspoon minced garlic

- 1 tablespoon mustard

- 3 tablespoon lemon juice

- 1 red onion

Directions:

1. Grate the lemon zest from the lemon and squeeze the juice.

2. Combine the prepared ingredients with the salt, minced garlic, lemon juice, and ground black pepper.

3. Mix the mixture.

4. Chop the chicken breast and sprinkle it with the lemon mixture.

5. Peel the onion and grate it.

6. Add the grated onion in the chicken and leave it for 15 minutes to marinate.

7. Meanwhile, combine the mustard, heavy cream, and flour together.

8. Whisk it until the mixture is smooth.

9. After this, add the cornstarch and stir it carefully again.

10. Put the mixture on the low heat and simmer it for 10 minutes. Stir it constantly.

11. When you get the thick mass – the sauce is cooked.

12. Put the chicken in the slow cooker vessel and sprinkle it with the all remaining lemon mixture.

13. Close the slow cooker and cook the dish on HIGH for 3 hours.

14. After this, add the heavy cream sauce and close the lid.

15. Cook the chicken on LOW for 4 hours more.

16. Shred the prepared chicken and stir the mixture well.

17. Serve the chicken hot or reheated.

18. Enjoy!

Nutrition: calories 154, fat 9.6, fiber 0, carbs 3.59, protein 13

Tomato Chicken

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 4

- Ingredients1-pound chicken wings

- 1 cup canned tomatoes, diced

- ½ cup fresh tomatoes

- 1 cup fresh parsley

- 1 teaspoon salt

- 1 teaspoon ground cinnamon

- 1 cup onion

- 1 tablespoon olive oil

- 1 tablespoon red pepper

Directions:

1. Chop the fresh tomatoes and blend them with the help of the hand blender.

2. Add the fresh parsley and salt in the blended tomato mixture.

3. After this, sprinkle it with the onion and red pepper.

4. Blend the mixture till it is smooth.

5. Put the chicken wings in the slow cooker and add the tomato mass.

6. Close the lid and cook the dish on LOW for 9 hours.

7. Serve the dish with the tomato sauce.

8. Enjoy!

Nutrition: calories 202, fat 7.7, fiber 2, carbs 6.47, protein 26

Slow Cooker Poultry Mix

Prep time: 20 minutes

Cooking time: 9 minutes

Servings: 6

- Ingredients3 garlic cloves

- 3 carrots

- 1-pound chicken fillet

- 1-pound duck fillet

- 1 tablespoon smoked paprika

- ¼ cup soy sauce

- 1 tablespoon honey

- 1 teaspoon nutmeg

- 1 teaspoon fresh rosemary

- 1 teaspoon black peas

- 2 cup water

Directions:

1. Peel the garlic cloves and mash them gently.

2. Then chop the chicken fillet and duck fillet into the convenient pieces.

3. Transfer the prepared poultry pieces in the slow cooker.

4. Add the mashed garlic cloves.

5. Peel the carrots and cut them into 3 parts.

6. Put the carrot in the slow cooker.

7. Add soy sauce, smoked paprika, fresh rosemary, nutmeg, honey, black peas, and water.

8. Close the lid and cook the dish on LOW for 9 hours.

9. When the meat is really soft – the dish is cooked.

10. Serve it!

Nutrition: calories 422, fat 24.6, fiber 3, carbs 27.21, protein 23

Parmesan Chicken Fillet

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 4

- Ingredients10 oz chicken fillet

- 6 oz Parmesan, shredded

- 1 tablespoon lemon juice

- 2 tomatoes

- 1 tablespoon butter

- 1 white onion, sliced

- ½ cup bread crumbs

- 3 tablespoon chicken stock

- 1 teaspoon ground black pepper

Directions:

1. Beat the chicken fillet lightly and sprinkle it with the ground black pepper and lemon juice.

2. Toss the butter in the slow cooker and melt it on HIGH for 10 minutes.

3. After this, make the layer of the chicken fillets.

4. Slice the tomatoes.

5. Make the layer of the sliced tomatoes and onion.

6. Combine the bread crumbs and Parmesan cheese together. Stir it.

7. Cover the sliced onions with the bread crumb mixture and close the slow cooker lid.

8. Cook the dish on LOW for 7 hours.

9. When the chicken is cooked – open the slow cooker lid and let it cook well.

10. Serve the chicken fillet immediately.

11. Enjoy!

Nutrition: calories 404, fat 15.5, fiber 3, carbs 39.82, protein 27

Tender Chicken Cacciatore

Prep time: 25 minutes

Cooking time: 8 hour

Servings: 7

- Ingredients1 oz olive oil

- 1 cup yellow onion, chopped

- 1-pound chicken tights

- 1 teaspoon ground black pepper

- 5 oz carrot

- 8 oz tomato passata

- 7 oz mushrooms

- 1 cup green beans, frozen

- 1 cup water

- 1 teaspoon oregano

- 1 teaspoon cilantro

Directions:

1. Pour the olive oil in the pan and preheat it well.

2. Toss the onion and roast it for 2 minutes.

3. Then add the chicken tights and roast the mixture for 5 minutes on the medium heat.

4. After this, transfer the mixture in the slow cooker.

5. Slice the mushrooms and carrot.

6. Add the sliced vegetables in the slow cooker.

7. Then sprinkle it with the tomato passata, green beans, water, oregano, and cilantro.

8. Add the ground black pepper and close the slow cooker lid.

9. Cook the meal on LOW for 8 hours.

10. Serve the prepared chicken Cacciatore immediately.

11. Enjoy!

Nutrition: calories 53, fat 4.1, fiber 2, carbs 4, protein 1

Coca Cola Chicken

Prep time: 25 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients2 cup coca cola

- 1 tablespoon minced garlic

- 1 teaspoon salt

- 1 onion

- 16 oz chicken

- 1 teaspoon ground black pepper

- 1 teaspoon olive oil

- ½ cup fresh dill

- 2 teaspoon oregano

Directions:

1. Chop the chicken and sprinkle it with coca cola.

2. Leave the chicken for 15 minutes.

3. Meanwhile, combine the salt, minced garlic, ground black pepper, olive oil, and oregano together.

4. Stir it.

5. Strain the ½ part of the coca cola from the chicken.

6. Transfer the chicken mixture to the slow cooker.

7. Add the minced garlic mixture.

8. Chop the fresh dill and add it in the slow cooker too.

9. Peel the onion and cut it into 6 parts.

10. Add the onion in the slow cooker.

11. Close the lid and cook the dish on HIGH for 5 hours.

12. Serve the dish immediately.

13. Enjoy!

Nutrition: calories 154, fat 7, fiber 1, carbs 9.56, protein 14

Horseradish Chicken

Prep time: 20 minutes

Cooking time: 11 hours

Servings: 9

- Ingredients3 tablespoon horseradish, grated

- 1 tablespoon mustard

- 1 teaspoon salt

- 1 tablespoon mayonnaise

- 3 tablespoon sour cream

- 1/3 cup beef broth

- 6 oz carrot, grated

- 1 zucchini, sliced

- 1-pound chicken breast

- 1 teaspoon olive oil

Directions:

1. Put the chicken breast in the slow cooker.

2. Sprinkle it with the grated horseradish, olive oil, and salt.

3. Combine the mayonnaise, sour cream, mustard, grated carrot and sliced zucchini together.

4. Add the mixture in the slow cooker.

5. Pour the beef broth and close the lid.

6. Cook the horseradish chicken on LOW for 11 hours.

7. When the chicken is cooked – stir it carefully with the help of the spatula.

8. Serve it immediately!

Nutrition: calories 203, fat 11.3, fiber 2, carbs 4.67, protein 20

Meat

Beef Shank

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients5 garlic cloves

- 2 oz fresh rosemary

- 2 yellow onion

- 2 tablespoon ghee

- 1 teaspoon salt

- 17 oz beef shank

- 1 cup beef stock

- 1 teaspoon thyme

- 2 oz tomato paste

- 1 teaspoon ground black pepper

- 1 teaspoon ground coriander

- 1 teaspoon white pepper

Directions:

1. Peel the garlic cloves and smash them.

2. After this, chop the rosemary and yellow onion.

3. Put the ghee in the skillet and add the pork shank.

4. Roast the meat on the medium heat for 10 minutes. Stir it frequently.

5. After this, transfer the beef shank in the slow cooker.

6. Add all the ghee.

7. Add the chopped rosemary and yellow onion.

8. After this, sprinkle the beef shank with the garlic cloves.

9. Add salt, beef stock, thyme, tomato paste, ground black pepper, ground coriander, and white pepper.

10. Stir the dish gently and close the slow cooker lid.

11. Cook the beef shank on LOW for 9 hours.

12. Stir the meat gently 3 times per cooking.

13. Remove the prepared beef shank from the slow cooker and chill it gently.

14. Serve it!

Nutrition: calories 151, fat 3.8, fiber 3, carbs 9.49, protein 20

Lamb Tagine

Prep time: 20 minutes

Cooking time: 10 hours

Servings: 6

- Ingredients2-pound lamb

- 2 oz fresh ginger

- 1 tablespoon minced garlic

- 1 teaspoon paprika

- 1 teaspoon turmeric

- 1 teaspoon onion powder

- 1 oz sugar

- 2 cup tomatoes, canned

- 1 tablespoon prune

- 1 tablespoon dried apricot

- 3 oz lemon

- ¼ teaspoon cinnamon

- ½ tablespoon honey

- 2 yellow onion

- 2 cup water

Directions:

1. Chop the lamb roughly and put it in the slow cooker bowl.

2. Peek the fresh ginger and grate it.

3. Add the grated fresh ginger in the slow cooker.

4. After this, sprinkle the meat with the paprika, minced garlic, turmeric, onion powder, sugar, cinnamon, and honey.

5. Chop the canned tomatoes, prunes, and dried apricots.

6. Add them in the slow cooker.

7. Peel the onions and chop them.

8. Add the chopped onions in the slow cooker too.

9. After this, slice the lemon and put it in the chopped onion.

10. Add water and close the lid.

11. Cook the lamb tagine for 10 hours on LOW.

12. When the dish is cooked – let it chill gently.

13. Enjoy!

Nutrition: calories 462, fat 25.8, fiber 2, carbs 18.26, protein 38

Corned Beef

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 9

- Ingredients6 oz carrot

- 4 oz potato

- 3 oz white pepper

- 5 tablespoon beer

- 21 oz corned beef brisket

- 12 oz water

Directions:

1. Peel the carrot and cut it into the big strips.

2. Peel the potatoes and cut them into the cubes.

3. Then pour water and beer in the slow cooker.

4. Add white pepper, beef brisket, carrot strips, and potato cubes.

5. Close the lid and cook the corned beef for 6 hours on HIGH.

6. When the time is over – open the slow cooker lid and stir the meat carefully.

7. Serve the corned beef immediately.

8. Enjoy!

Nutrition: calories 175, fat 10.1, fiber 3, carbs 10.33, protein 11

Beer Brats

Prep time: 20 minutes

Cooking time: 2.5 hour

Servings: 6

- Ingredients16 oz smoked bratwurst

- 1 teaspoon olive oil

- 7 oz sweet pepper

- 1 teaspoon minced garlic

- ¼ chili pepper

- 2 cup beer

Directions:

1. Pour olive oil in the pan and preheat it well.

2. After this, put the smoked bratwurst in the preheated oil and roast them for 1 minute on the each side. When you get the golden brown bratwurst – they are cooked.

3. Meanwhile, chop the chili pepper.

4. Remove the seeds from the sweet pepper and cut it into the strips.

5. Put the sweet pepper strips in the slow cooker bowl.

6. Add minced garlic and chili pepper.

7. After this, add the beer.

8. Put the prepared smoked bratwurst over the pepper strips and close the lid.

9. Cook the beer brats for 2.5 hours on HIGH.

10. Then open the lid and stir the mixture with the help of the spoon.

11. Serve the dish!

Nutrition: calories 425, fat 35.5, fiber 1, carbs 9.51, protein 16

Cilantro Meat Bowl

Prep time: 15 minutes

Cooking time: 13 hours

Servings: 10

- Ingredients1 cup cilantro

- 11 oz pork chops

- 8 oz beef brisket

- 1 tablespoon rosemary

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 cup red onion

- 6 oz sweet yellow pepper, chopped

- 2 tablespoon lemon juice

- 1 teaspoon olive oil

- 1 teaspoon oregano

- 4 oz celery stalk, chopped

- 6 oz salsa

- ½ chili pepper

Directions:

1. Wash the cilantro carefully and chop it.

2. Chop the pork chops into the big cubes.

3. Sprinkle the meat with the rosemary.

4. Combine the chopped pork cubes with the beef brisket.

5. Add ground black pepper, salt, paprika, lemon juice, and salsa.

6. Mix the mixture up and marinate it for 10 minutes.

7. Then transfer the meat mixture to the slow cooker.

8. Add the red onion, chili pepper, chopped celery stalk, and sweet yellow pepper.

9. Sprinkle the mixture with the oregano and olive oil.

10. Cover the mixture with the chopped cilantro and close the lid.

11. Cook the meat mixture on LOW for 13 hours.

12. When the meat mixture is cooked – stir it carefully with the help of the wooden spoon.

13. Serve the meat in the bowls.

14. Enjoy!

Nutrition: calories 134, fat 7.4, fiber 1, carbs 4.58, protein 12

Sausage Stew

Prep time: 15 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients1 cup cream

- 10 oz smoked sausage

- 5 oz onion, chopped

- 1 cup carrot, chopped

- 1 teaspoon salt

- 1 teaspoon paprika

- 1 teaspoon oregano

- 4 bell peppers

- 1 cup potato, chopped

- 1 teaspoon cilantro

- 1 tablespoon dried basil

- 1 teaspoon dried dill

- ½ teaspoon turmeric

- 1 tablespoon kosher salt

- 1 cup water

- 1 tablespoon butter

- ½ cup chicken stock

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Directions:

1. Butter the slow cooker vessel.

2. Then chop the smoked sausages and make the layer of them in the slow cooker lid.

3. Sprinkle the chopped sausages with the salt, paprika, and oregano.

4. After this, line the chopped carrot and onion.

5. Slice the bell peppers and add them in the slow cooker too.

6. Add the potato and sprinkle the mixture with the cilantro, dried basil, dried dill, turmeric, kosher salt, and water.

7. Then combine the chicken stock and cream together. Stir it.

8. Add the cream mixture in the slow cooker.

9. Close the lid and cook the stew for 3.5 hours on HIGH.

10. When the stew is cooked – stir it carefully to make the homogeneous dish transfer it to the serving plates.

11. Enjoy the stew hot.

Nutrition: calories 205, fat 14.1, fiber 3, carbs 13.7, protein 9

Cuban-Style Beef

Prep time: 14 minutes

Cooking time: 9 hours

Servings: 7

- Ingredients1 teaspoon ground chili pepper

- 3 tablespoon tomato paste

- 1 teaspoon olive oil

- 1/3 cup fresh dill

- 13 oz beef fillet

- 1 onion

- 4 garlic cloves

- 1 teaspoon mayo sauce

- 2 tablespoon water

- 1 teaspoon lemon zest

Directions:

1. Put the beef fillet in the slow cooker.

2. Combine the tomato paste, olive oil, ground chili pepper mayo sauce, and lemon zest.

3. Whisk the mixture.

4. Coat the beef fillet with the tomato paste mixture.

5. Then chop the fresh dill and peel the garlic cloves.

6. Cut the garlic cloves into4 parts.

7. After this, put the chopped fresh dill and garlic in the slow cooker.

8. Close the lid and cook it on LOW for 8 hours.

9. After this, open the slow cooker lid and shred the meat with the help of the forks.

10. Stir the meat well and close the lid.

11. Cook it on LOW for 1 hour more.

12. When the meat is cooked – taste it and add salt if desired.

13. Enjoy the dish with the rice.

Nutrition: calories 94, fat 4, fiber 1, carbs 3.5, protein 12

Sausage Gravy

Prep time: 10 minutes

Cooking time: 10 hours

Servings: 6

- Ingredients2-pound sausage

- 8 oz white onion

- 2 tablespoon flour

- 3 cup milk

- 1 teaspoon salt

- ½ teaspoon ground white pepper

Directions:

1. Chop the sausages and put them in the slow cooker.

2. Add salt and flour and stir the mixture.

3. After this, close the lid and cook them on HIGH for 3 hours.

4. Then open the slow cooker lid and stir it carefully again.

5. Peel the onion and chop it.

6. Add the chopped onion in the slow cooker.

7. Then pour milk and stir it carefully till you get the homogenous mass.

8. Close the lid and cook the sausage gravy on LOW for 5 hours.

9. Stir it after 2 hours of cooking.

10. Then mix the gravy carefully and cool it.

11. Enjoy!

Nutrition: calories 529, fat 33.7, fiber 5, carbs 31.5, protein 33

Boeuf Bourguignon

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 7

- Ingredients2 oz bacon, sliced

- 19 oz beef, boneless

- 6 oz red wine

- 12 oz chicken stock

- 4 tablespoon tomato sauce

- 3 tablespoon soy sauce

- 3 tablespoon flour

- 1 tablespoon chopped garlic

- 3 carrot

- 1 cup potato, chopped

- 1 teaspoon salt

- 1 teaspoon cilantro

- 1 tablespoon ground coriander

- 1 teaspoon turmeric

- 2 tablespoon fresh parsley

- 6 oz cremini mushrooms

Directions:

1. Chop the sliced bacon.

2. Cut the beef into the cubes and add them in the slow cooker.

3. After this, add the chopped bacon.

4. Then add the red wine and chicken stock.

5. Sprinkle the mixture with the tomato sauce and soy sauce.

6. Add flour and chopped garlic.

7. Mix the mixture well.

8. Then peel the carrots and chop them roughly.

9. Add the chopped carrots and potato in the slow cooker vessel too.

10. Then add salt, cilantro, ground coriander, and turmeric.

11. Cut the cremini mushrooms into the halves and add them in the slow cooker vessel.

12. Close the lid and cook the dish on HIGH for 7 hours.

13. When the dish is prepared – stir it carefully.

14. Enjoy!

Nutrition: calories 294, fat 9, fiber 5, carbs 33.8, protein 22

Bacon Jam

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 9

- Ingredients3-pound bacon

- 8 oz white onion

- 5 garlic cloves, peeled

- 5 tablespoon balsamic vinegar

- 3 tablespoon brown sugar

- 2 tablespoon maple syrup

- 2 tablespoon brewed coffee

Directions:

1. Chop the bacon.

2. Then dice the white onion and mash the garlic cloves.

3. After this, put the brown sugar in the skillet.

4. Add maple syrup and brewed coffee.

5. Cook it on the medium heat till the mixture is smooth.

6. Then transfer the chopped bacon the slow cooker.

7. Sprinkle it with the coffee mixture and stir carefully.

8. Close the lid and cook the jam on HIGH for 6 hours.

9. Stir it every 1 hour.

10. Then transfer the prepared bacon jam in the glass jars and chill them.

11. Enjoy!

Nutrition: calories 527, fat 46.1, fiber 5, carbs 20.23, protein 17

Ham Soup

Prep time: 16 minutes

Cooking time: 3.5 hours

Servings: 7

- Ingredients15 oz ham

- 6 cup water

- 1 tablespoon kosher salt

- 1 teaspoon ground black pepper

- 8 oz celery

- 1 egg, boiled

- ¼ cup fresh dill

- 3 tablespoon chives

- 1 cup corn

- ½ cup white onion, diced

- 1 tablespoon butter

Directions:

1. Cut the ham into the strips.

2. Chop the celery.

3. Combine the kosher salt and ground black pepper together in the bowl.

4. Chop the fresh dill and chives.

5. Then toss the butter in the slow cooker.

6. Add chopped celery, ham strips, kosher salt mixture, chopped dill, and chives.

7. After this, add water and corn.

8. Close the slow cooker lid and cook the soup for 3 hours on HIGH.

9. Peel the boiled egg and chop it.

10. Add the chopped egg to the soup and stir it.

11. Cook the soup for 30 minutes on HIGH more.

12. Ladle the soup into the serving bowls.

13. Enjoy!

Nutrition: calories 217, fat 6.3, fiber 3, carbs 26.14, protein 15

Beef Goulash

Prep time: 11 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients1 cup beef stock

- 1-pound beef fillet

- 2 tablespoon cornstarch

- 1/3 cup tomato paste

- 1 teaspoon salt

- 1 teaspoon brown sugar

- 1 teaspoon ground black pepper

- 4 garlic cloves, peeled

- 3 tablespoon mayo sauce

- ½ cup cream

- 1 tablespoon dried dill

Directions:

1. Chop the beef fillet and put it in the slow cooker.

2. Add salt, brown sugar, ground black pepper, mayo sauce and cream.

3. Then sprinkle the beef with the dried dill and stir the mixture with the help of the wooden spoon.

4. After this, combine the tomato paste and cornstarch. Stir it.

5. Put the tomato paste mixture in the pan and preheat it on the medium heat.

6. Stir it carefully till the mixture is thick.

7. Then pour the thick mixture in the slow cooker and close the lid.

8. Cook the goulash for 6 hours on LOW.

9. Then stir the dish and close the lid again.

10. Cook the meat on HIGH for 2 hours.

11. Serve the goulash immediately.

12. Enjoy!

Nutrition: calories 223, fat 10.6, fiber 1, carbs 11.67, protein 22

Sweet Pork Goulash

Prep time: 10 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients6 oz shallot

- 2 tablespoon raw honey

- 1 teaspoon sugar

- 1 tablespoon turmeric

- 1 teaspoon paprika

- 1 teaspoon salt

- 1 cup tomato juice

- 3 tablespoon flour

- 1 onion, peeled

- 10 oz pork chunk

- 2 cup chicken stock

- 1 teaspoon mustard seeds

Directions:

1. Slice the shallot and combine it with the raw honey, sugar, turmeric, paprika, salt, tomato juice, and flour.

2. Add mustard seeds and chicken stock and whisk the mixture until homogenous.

3. Then put the pork chunks in the slow cooker.

4. Add the tomato juice whisked the mixture.

5. Cut the onion roughly and add it to the slow cooker.

6. Close the lid and cook the dish for 4 hours on HIGH.

7. Ladle the pork goulash in the bowls and serve it immediately.

8. Enjoy!

Nutrition: calories 219, fat 6.7, fiber 3, carbs 19.57, protein 20

Pork Chops with Peppers

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 4

- Ingredients2 jalapeno pepper

- 1 chili pepper

- 2 red sweet peppers

- 1 cup cream

- 1-pound pork chops

- 1 teaspoon garlic powder

- 1 tablespoon lemon juice

- 1 teaspoon cilantro

- 1 teaspoon fresh parsley, chopped

Directions:

1. Slice the chili pepper, jalapeno pepper, and sweet peppers.

2. Combine the cream with the garlic powder, lemon juice, and cilantro,

3. Add the chopped fresh parsley.

4. Stir the mixture.

5. Put the pork chops in the slow cooker.

6. Cover it with the sliced peppers.

7. Pour the cream mixture and close the lid.

8. Cook the dish on LOW for 9 hours.

9. Then place the cooked sliced peppers in the serving plates to make the “pillow” for the meat.

10. Put the pork chops in the pepper “pillow” and sprinkle with the cream sauce from the slow cooker.

11. Serve it immediately.

12. Enjoy!

Nutrition: calories 370, fat 24.3, fiber 1, carbs 5.96, protein 31

Amazing Swedish Meatballs

Prep time: 18 minutes

Cooking time: 4 hour

Servings: 11

- Ingredients1 cup chicken stock

- 1 tablespoon mayo sauce

- 11 oz ground pork

- 6 oz ground chicken

- 4 oz bread crumbs

- 3 eggs

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 tablespoon butter

- 2 tablespoon flour

- 4 tablespoon heavy cream

- 1 tablespoon fresh parsley, chopped

Directions:

1. Combine the ground pork and ground chicken together.

2. Add the bread crumbs, salt, ground black pepper, and chopped fresh parsley.

3. Mix the mixture up.

4. After this, beat the eggs in the mixture and make the homogenous forcemeat.

5. Then combine the flour with the butter and mix it well.

6. Then make the balls from the forcemeat mixture.

7. Sprinkle the forcemeat balls with the flour-butter mixture and place them in the slow cooker.

8. Add the heavy cream and close the lid.

9. Cook Swedish Meatballs for 4 hours on HIGH.

10. Serve the dish immediately.

11. Enjoy!

Nutrition: calories 181, fat 9.6, fiber 0, carbs 7.9, protein 16

Turmeric Lasagna

Prep time: 20 minutes

Cooking time: hours

Servings: 6

- Ingredients8 oz ground pork

- 7 oz yellow onion, chopped

- 5 tablespoon tomato sauce

- 1 tablespoon basil

- ¼ tablespoon salt

- 12 oz mozzarella cheese

- 1 cup ricotta cheese

- 11 oz lasagna noodles

- 1 teaspoon paprika

- 1 cup chicken stock

Directions:

1. Combine the ground pork with the chopped onion, tomato sauce, and basil.

2. Add salt and stir the mixture well.

3. Then put the lasagna noodle in the slow cooker and spread it with the ground pork mixture.

4. Then slice all mozzarella.

5. Sprinkle the ground pork mixture with the small amount of cheese.

6. Cover the mixture with the lasagna noodle and repeat all the steps again.

7. Sprinkle the top of the lasagna with the paprika and add the chicken stock.

8. Close the slow cooker lid and cook the lasagna on HIGH for 4 hours.

9. Check if the noodles are soft and remove the lasagna from the slow cooker.

10. Serve it!

Nutrition: calories 36.4, fat 14.4, fiber 4, carbs 18.59, protein 40

Beef Roast

Prep time: 15 minutes

Cooking time: 8 hours

Servings: 8

- Ingredients2 red onions

- 3 tablespoon flour

- 3-pound beef roast

- 3 medium potatoes

- 1 teaspoon garlic, sliced

- 3 cup beef broth

- 1 can onion soup

- 1 teaspoon powdered chili

Directions:

1. Peel the onions and slice them.

2. Then chop the sliced onions and put them in the slow cooker lid.

3. Add the onion soup and beef broth.

4. Sprinkle the mixture with the powdered chili and sliced garlic.

5. Then add flour and stir the mixture with the help of the wooden spoon.

6. Add the beef roast.

7. Peel the potatoes and cut them into 6 parts.

8. Add the potato parts in the slow cooker and close the lid.

9. Cook the dish for 8 hours on LOW.

10. Then open the slow cooker lid and stir the dish gently.

11. Serve it!

Nutrition: calories 480, fat 16.4, fiber 4, carbs 33.15, protein 51

Shallot Beef

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients1-pound shallot

- 1 tablespoon salt

- 1 tablespoon white sugar

- 1 teaspoon baking soda

- 13 oz beef fillet

- 5 garlic cloves

- 1 tablespoon water

- 1 teaspoon dried dill

- 1 teaspoon dried parsley

- 1 tablespoon oil

- 2 cup beef broth

- ½ teaspoon black peas

Directions:

1. Peel the shallot and slice it.

2. Combine the sliced shallot with the salt, white sugar, and olive oil.

3. Put the sliced shallot in the pan and roast it on the medium heat till the shallot is golden brown.

4. Then cut the beef broth into the strips.

5. Sprinkle the beef strips with the dried parsley and dried dill.

6. Put the beef strips in the slow cooker bowl.

7. Peel the garlic cloves and add them in the slow cooker.

8. After this, cover the beef strips with the prepared shallot and add beef broth.

9. Close the slow cooker lid and cook the dish on LOW for 7 hours.

10. When the meat is cooked – stir it gently and transfer to the serving plates.

11. Enjoy!

Nutrition: calories 192, fat 6.1, fiber 3, carbs 20.73, protein 15

Honey Ribs

Prep time: 15 minutes

Cooking time: 7.5 hours

Servings: 4

- Ingredients1 teaspoon nutmeg

- ¼ cup raw honey

- ¼ teaspoon cinnamon

- 1 teaspoon ground black pepper

- ½ teaspoon salt

- 1 tablespoon onion powder

- 1 cup beef stock

- 1-pound beef ribs

- 1 teaspoon butter

- 1 carrot

- 1 onion

Directions:

1. Put the beef ribs in the slow cooker vessel.

2. Sprinkle them with the beef stock and salt.

3. Close the lid and cook the meat for 5 hours on LOW.

4. Meanwhile, peel the carrot and onion.

5. Chop the vegetables roughly.

6. Melt the butter and combine it with the nutmeg, honey, cinnamon, ground black pepper, salt, and onion powder.

7. Whisk the mixture.

8. Open the slow cooker lid – and add the chopped vegetables.

9. Then cook the meat for 2 hours more on LOW.

10. Then add the raw honey mixture and stir it carefully.

11. Cook the meat on HIGH for 30 minutes more.

12. Serve it immediately.

13. Enjoy!

Nutrition: calories 493, fat 35.2, fiber 2, carbs 26.08, protein 20

Mango Pulled Pork

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients1 mango, pitted

- 2-pound pork fillet

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- ½ teaspoon cilantro

- 3 cup water

- 1 teaspoon oregano

- ¼ cup cream

- 1 teaspoon olive oil

- 5 tablespoon tomato paste

- 2 bell pepper

Directions:

1. Peel the mango and chop it.

2. Chop the bell peppers.

3. Put the pork fillet in the slow cooker and add water.

4. Close the slow cooker lid and cook the meat on HIGH for 5 hours.

5. Meanwhile, place the chopped mango and bell peppers in the blender.

6. Add paprika, ground black pepper, cilantro, oregano, olive oil, cream, and tomato paste.

7. Blend the mixture until it is smooth.

8. When the pork fillet is cooked – strain the water and shred the meat.

9. Put the shredded meat in the slow cooker.

10. Add the blended mango mixture and stir it.

11. Close the lid and cook the dish for 2 hours on LOW.

12. When the pulled pork is cooked – mix it up with the help of the spoon.

13. Serve it!

Nutrition: calories 485, fat 29.8, fiber 2, carbs 13.73, protein 40

Spicy Pulled Pork for Sandwiches

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 7

- Ingredients1 white onion

- 2 oz garlic

- 7 oz beef broth

- 1 tablespoon brown sugar

- ½ chili pepper

- ¼ tablespoon kosher salt

- 1 teaspoon ground coriander

- ¼ teaspoon ground ginger

- 1 tablespoon chili sauce

- 1 teaspoon cayenne pepper

- 1 teaspoon oregano

- 3-pound pork shoulder

- 1 tablespoon dried dill

Directions:

1. Peel the white onion and slice it.

2. Peel the garlic and chop it.

3. Combine the brown sugar and beef broth. Stir it until the sugar is dissolved.

4. Chop the chili pepper.

5. Combine the kosher salt, ground coriander, ground ginger, cayenne pepper, oregano, and dried dill.

6. Chop the pork shoulder.

7. Combine the pork shoulder with the spices and stir it.

8. Add the chili sauce.

9. Then transfer the pork shoulder mixture in the slow cooker.

10. Add the sweet beef broth mixture.

11. Add the sliced onion and garlic.

12. Close the lid and cook the pork shoulder on LOW for 9 hours.

13. When the meat is cooked – shred it carefully. Stir it.

14. Serve the spicy pulled pork with the sandwich bread.

15. Enjoy!

Nutrition: calories 565, fat 34.7, fiber 1, carbs 10.26, protein 50

Parsley Barbecue Meatballs

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients4 tablespoon Barbecue sauce

- 4 tablespoon panko bread crumbs

- 1/3 cup fresh parsley

- 1 teaspoon ground white pepper

- 2 tablespoon semolina

- 15 oz ground pork

- 8 oz ground beef

- 1 tablespoon tomato juice

- 1 teaspoon turmeric

- ½ teaspoon nutmeg

- 1 onion, chopped

- 1 teaspoon olive oil

Directions:

1. Combine the semolina, ground pork, and ground beef.

2. Sprinkle the forcemeat mixture with the turmeric, nutmeg, ground white pepper.

3. Mix it up.

4. Chop the fresh parsley.

5. Add the fresh parsley in the meat mixture and stir it.

6. Pour the olive oil into the pan.

7. Add the chopped onion and simmer it until it is golden brown.

8. Then add the cooked onion in the forcemeat.

9. Form the small meatballs and dip them in Barbecue sauce gently.

10. Then coat the meatballs in the panko bread crumbs.

11. Put the uncooked meatballs in the slow cooker and close the lid.

12. Cook the meal on HIGH for 2 hours.

13. Then turn the meatballs into another side and close the slow cooker lid.

14. Cook the meatballs on HIGH for 2 hours more.

15. Enjoy the prepared meatballs hot!

Nutrition: calories 329, fat 17.7, fiber 1, carbs 13.54, protein 29

Cranberry Meatballs

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients3 tablespoon yellow onion, diced

- 3 tablespoon butter

- 7 oz bread crumbs

- 6 tablespoon whole milk

- 18 oz minced beef

- 2 large egg

- 17 oz cranberry sauce

- 1 chipotle, chopped

Directions:

1. Melt butter in the pan and add the diced onion.

2. Simmer the onion for 2 minutes on the medium heat. Stir it frequently.

3. Then combine the minced beef, chopped chipotle, whole milk, and cooked onion.

4. Then beat the eggs in the mixture and stir it until homogenous.

5. Then make meatballs from the mixture and sprinkle them with the bread crumbs carefully.

6. Place the meatballs in the slow cooker vessel and cook them on HIGH for 3 hours.

7. The next step is to turn the meatballs into another side and add the cranberry sauce.

8. Close the lid and cook the meatballs for 2 hours on HIGH more.

9. Then remove the meatballs from the slow cooker and transfer them to the serving plates.

10. Sprinkle the dish with the prepared cranberry sauce from the slow cooker.

11. Serve it!

Nutrition: calories 218, fat 12.7, fiber 3, carbs 17.98, protein 8

Lasagna Soup

Prep time: 15 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients6 lasagna noodles

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- ½ cup onion chopped

- 1 teaspoon olive oil

- 1 teaspoon onion powder

- 1-pound ground pork

- 7 oz tomato sauce

- 6 oz canned tomatoes

- 7 cup low sodium chicken stock

- 1 tablespoon garlic, sliced

- 1 teaspoon cilantro

- ¼ cup fresh basil

Directions:

1. Put the ground pork in the pan.

2. Add onion powder, olive oil, salt, and ground black pepper.

3. Roast the ground pork for 10 minutes.

4. Then put the chopped onion, tomato sauce, canned tomatoes, and prepared ground pork in the slow cooker.

5. Chop the basil and add it in the slow cooker too.

6. Then sprinkle the mixture with the cilantro, sliced garlic, and sodium chicken.

7. Close the lid and cook the soup for 7 hours on HIGH.

8. Add the lasagna noodles in the soup in 35 minutes before the time of cooking is ended.

9. Stir the prepared lasagna soup carefully and ladle it into the serving bowls.

10. Serve it hot. Sprinkle the soup with the hard cheese if desired.

11. Enjoy!

Nutrition: calories 464, fat 21, fiber 6, carbs 37.19, protein 32

Pork Shepherd Pie

Prep time: 14 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients1-pound pork chunk

- ½ cup green peas

- ½ cup sweet corn

- 1 red onion, chopped

- 1 tablespoon tomato sauce

- 8 oz potato, cooked, mashed

- 3 cup water

- 2 carrot

- ½ cup tomato juice

- 1 tablespoon sour cream

- 1 tablespoon salt

- 1 teaspoon brown sugar

- 1 tablespoon flour

Directions:

1. Put the pork chunks in the slow cooker.

2. Sprinkle the meat with the tomato sauce, tomato juice, sour cream, salt, and brown sugar.

3. Add flour and stir the mixture well.

4. Add water, sweet corn, and green peas.

5. Close the slow cooker lid and cook the dish for 3 hours on HIGH.

6. Peel the carrot and cut it into the small cubes.

7. Add the carrot cubes in the slow cooker and stir the mixture well.

8. Then cover the meat with the mashed potato and close the lid.

9. Cook the dish on LOW for 4 hours.

10. Then transfer the cooked dish in the serving plates.

11. Let the shepherd pie chill little.

12. Serve it!

Nutrition: calories 226, fat 6.9, fiber 3, carbs 18.45, protein 22

Cheesy Ground Pork

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:¼ teaspoon nutmeg

- ½ teaspoon cilantro

- 1 teaspoon oregano

- ½ teaspoon turmeric

- 1 teaspoon ground black pepper

- 1 tablespoon paprika

- 1 teaspoon olive oil

- 1 cup low sodium chicken stock

- 1 tablespoon sour cream

- 11 oz ground pork

- 8 oz Cheddar cheese, shredded

Directions:

1. Make the spicy mixture: combine the nutmeg, cilantro, oregano, turmeric, ground black pepper, and paprika together in the shallow bowl.

2. Stir the mixture with the help of the fork.

3. Pour the olive oil and low sodium chicken stock in the slow cooker.

4. Add the spiced and stir it.

5. Then add the ground pork mixture and close the lid.

6. Cook the meat on HIGH for 4 hours. Stir the meat mixture every 30 minutes.

7. When the time is over – open the lid and cover the ground pork with the shredded cheese.

8. Close the lid and cook it on LOW for 2 hours more.

9. Mix the prepared meal carefully and transfer it into the serving plates/bowls.

10. Enjoy!

Nutrition: calories 187, fat 8.5, fiber 1, carbs 6.32, protein 22

Italian Beef Roast with Grapes

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 5

- Ingredients:1 cup green grapes

- 13 oz beef chuck roast

- 1 big yellow onion

- 1 cup chicken stock

- 2 tablespoon Italian seasoning

- ½ tablespoon salt

- 1 teaspoon chili pepper

- 2 tablespoon cream

Directions:

1. Put the green grapes in the blender and combine them with the cream.

2. Pulse the green grapes for 1 minute.

3. Peel the onion and crush it.

4. Put the onion in the slow cooker bowl.

5. Add chicken stock, Italian seasoning, salt, and chili pepper.

6. After this, add the green grape mixture and stir it.

7. Transfer the beef chuck roast in the slow cooker and stir the mass with the help of the spoon.

8. After this, close the lid cook the meat on HIGH for 6 hours or till the meat is tender.

9. Serve it!

Nutrition: calories 208, fat 8.1, fiber 1, carbs 12.27, protein 22

Beef Stroganoff

Prep time: 11 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:3-pound beef sirloin steak

- 7 oz onion, chopped

- 1 teaspoon garlic, sliced

- 6 oz mushroom soup, canned

- 5 oz cremini mushrooms, chopped

- 3 cup rice, cooked

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 cup cream cheese

- 1 cup beef stock

- 4 tablespoon sour cream

Directions:

1. Chop the meat and put it in the slow cooker.

2. Add the chopped onion and sliced garlic.

3. After this, combine the mushroom soup with the chopped cremini mushrooms.

4. Add salt, ground black pepper, cream cheese, and sour cream.

5. Stir the mixture and add the beef stock.

6. Whisk it.

7. Pour the whisked mixture in the slow cooker and close the lid.

8. Cook the beef stroganoff for 7 hours on LOW.

9. Then put the cooked rice in the plates.

10. Place the prepared beef stroganoff over the rice and serve it only hot.

11. Enjoy!

Nutrition: calories 631, fat 37.9, fiber 12, carbs 40.26, protein 47

Stuffed Pork Chops

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 5

- Ingredients:16 oz pork chop

- 2 red apples

- 1 teaspoon turmeric

- 1 teaspoon salt

- ½ teaspoon cilantro

- 3 tablespoon mayo sauce

- 1 tablespoon olive oil

- 1 teaspoon dried basil

- 1 garlic clove, sliced

- 3 tablespoon sour cream

Directions:

1. Beat the pork chops gently.

2. Combine the mayo sauce, cilantro, salt, turmeric, dried basil, and sliced garlic together.

3. Whisk the mixture.

4. Spread the pork chops with the mayo sauce mass carefully.

5. Then cut the red apples into the strips.

6. Combine the red apple strips with the sour cream and stir the mixture.

7. Put the prepared red apple strips in the center of every pork chop.

8. Wrap the pork chops and secure them with the toothpicks.

9. Then place the prepared pork chops in the slow cooker and add olive oil.

10. Close the slow cooker lid and cook the meat for 8 hours on LOW.

11. Transfer the prepared meat from the slow cooker in the serving plates.

12. Enjoy!

Nutrition: calories 280, fat 13.7, fiber 2, carbs 13.83, protein 24

Pork Strips with Mushrooms

Prep time: 18 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:1 tablespoon flour

- 1 tablespoon cornstarch

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- 8 oz bouton mushrooms

- 1 onion

- 1-pound pork strips

- 1 cup milk

- ½ tablespoon butter

Directions:

1. Put butter, milk, and ground white pepper in the slow cooker.

2. Add salt and mix the mixture up.

3. Cook the milk on LOW for 1 hour.

4. Then add flour and cornstarch.

5. Stir it until homogenous and cook for 1 hour more.

6. When you get the thick milk mass – it is cooked.

7. Peel the onion and grate it.

8. Combine the grated onion with the pork strips.

9. Put the pork strips in the slow cooker.

10. Combine all the ingredients together with the help of the wooden spoon.

11. Close the lid and cook it for 6 hours on LOW.

12. Then transfer the prepared pork strips in the big bowl and let it chill well.

13. Enjoy!

Nutrition: calories 512, fat 30.5, fiber 5, carbs 36, protein 27

Slow Cooker French Beef Stew

Prep time: 25 minutes

Cooking time: 16 hours

Servings: 11

- Ingredients:1 cup cream

- 1 tablespoon salt

- 3 cup baby carrot

- 3 eggplant

- 1-pound beef fillet chopped

- 2 yellow onion

- ½ teaspoon onion powder

- 5 oz celery stalk

- 2 cup low sodium chicken stock

- 1 cup fresh dill

- 4 oz cremini mushrooms

- 1 oz olive oil

Directions:

1. Whisk the cream carefully.

2. Wash the baby carrot and place it in the slow cooker.

3. Peel the eggplants and cut them into the cubes.

4. Peel the yellow onion and dice it.

5. After this, sprinkle the vegetables with the onion powder and salt.

6. Chop the celery stalk and fresh dill.

7. Add them in the slow cooker.

8. Slice the cremini mushrooms.

9. Preheat the pan and pour olive oil there.

10. Roast the mushrooms for 7 minutes on the medium heat.

11. Transfer the roasted mushrooms in the slow cooker.

12. Put the beef fillet in the remaining olive oil and roast it on the high heat for 1 minute from the each side.

13. Put the roasted beef in the slow cooker.

14. Add low sodium chicken stock and whisked cream.

15. Close the lid and cook the dish on LOW for 16 hours.

16. Stir the stew after 8 hours of cooking.

17. Put the prepared stew in the serving plates and serve it immediately.

18. Enjoy!

Nutrition: calories 207, fat 9.8, fiber 6, carbs 21, protein 13

Country Style Pork

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients:1 cup tomato sauce

- 3 tablespoon ketchup

- 1 tablespoon sugar

- 2 tablespoon Dijon Mustard

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon turmeric

- 1 teaspoon olive oil

- 12 oz pork chunks

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

Directions:

1. Combine the tomato sauce, ketchup, sugar, Dijon Mustard, salt, and ground black pepper together in the mixing bowl.

2. Whisk the mixture.

3. Sprinkle the pork chunks with the turmeric, onion powder, and garlic powder.

4. Stir it carefully.

5. After this, put the pork chunks in the slow cooker vessel.

6. Add the mixed tomato sauce mass and stir it gently with the help of the spatula.

7. Close the slow cooker lid and cook the dish on LOW for 9 hours.

8. When the pork is cooked – stir it carefully.

9. Put the prepared dish in the serving bowls and sprinkle with the hot tomato sauce mass.

10. Enjoy!

Nutrition: calories 224, fat 7.5, fiber 3, carbs 15.19, protein 22

Beef Ratatouille

Prep time: 20 minutes

Cooking time: 9 hours

Servings: 8

- Ingredients:1-pound beef

- 1 cup tomatoes

- 1 cup onion, diced

- 1 cup zucchini

- 1 cup eggplants, chopped

- 1 tablespoon garlic, sliced

- 1 tablespoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon red pepper

- 1 teaspoon basil

- 1 cup fresh cilantro

- 3 tablespoon tomato sauce

- 2 tablespoon olive oil

- ½ cup water

Directions:

1. Chop the tomatoes and zucchini.

2. Put the prepared vegetables in the slow cooker.

3. Add the chopped eggplants.

4. Chop the beef and put it in the pan.

5. Add the diced onion and olive oil.

6. Roast the meat until it is golden brown.

7. Add the tomato paste and roast it for 1 minute more. Stir it.

8. Then put the meat mixture in the slow cooker.

9. Sprinkle the ratatouille mixture with the salt, sliced garlic, ground black pepper, red pepper, basil, and water.

10. Chop the fresh cilantro and put it in the slow cooker.

11. Close the lid.

12. Cook the mixture on LOW for 9 hours.

13. Open the slow cooker lid and stir the prepared dish.

14. Add more salt if desired and transfer it to the serving plates.

15. Enjoy!

Nutrition: calories 128, fat 6.7, fiber 1, carbs 5, protein 13

Pepperoncini Beef

Prep time: 10 minutes

Cooking time: 10 hours

Servings: 6

- Ingredients:1-pound beef chuck roast

- 18 oz pepperoncini pepper

- 1 cup chicken stock

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 onion, diced

Directions:

1. Pour the chicken stock into the slow cooker.

2. Add the beef chuck roast and sprinkle with the ground black pepper, salt, paprika, and diced onion.

3. Close the lid and cook it for 4 hours on HIGH.

4. Meanwhile, slice the pepperoncini peppers.

5. Add them in the slow cooker and close the lid.

6. Cook the meat for 6 hours more on LOW.

7. Serve the cooked beef with the sandwich buns.

8. Enjoy!

Nutrition: calories 254, fat 10.3, fiber 5, carbs 35.7, protein 9

Curry Lamb

Prep time: 14 minutes

Cooking time: 13 hours

Servings: 6

- Ingredients:2 tablespoon curry paste

- 1-pound lamb

- 2 tomatoes

- 3 tablespoon pomegranate sauce

- 1 teaspoon salt

- 1 tablespoon apple cider vinegar

- 1 teaspoon nutmeg

- 1 teaspoon cilantro

- 4 tablespoon beef broth

- 1 cup water

- 1 tablespoon butter

- ½ cup coriander leaves

Directions:

1. Combine the curry paste with the beef broth and stir the paste until it is dissolved.

2. Slice the tomatoes.

3. Butter the slow cooker bowl and make the layer of the tomatoes.

4. Chop the coriander leaves.

5. Combine the pomegranate sauce, salt, apple cider vinegar, nutmeg, cilantro, and chopped coriander leaves together. Stir the mixture.

6. Then chop the lamb roughly and sprinkle it with the pomegranate sauce mass.

7. Stir it with the help of the fingertips.

8. After this, put the meat on the sliced tomatoes.

9. Add water and close the lid.

10. Cook the meat on LOW for 13 hours.

11. Serve the cooked lamb with the lime wedges.

12. Enjoy!

Nutrition: calories 235, fat 15.2, fiber 2, carbs 4.76, protein 19

Honey Pulled Pork

Prep time: 10 minutes

Cooking time: 7 hours

Servings: 4

- Ingredients:4 teaspoons minced garlic

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon cilantro

- ¼ cup honey

- 1-pound pork fillet

- 2 cup water

- 1 teaspoon ground chili pepper

Directions:

1. Put the pork fillet in the slow cooker.

2. Sprinkle it with the salt, ground black pepper, cilantro, and ground chili pepper.

3. Pour water and close the lid.

4. Cook it on HIGH for 5 hours.

5. Then strain the water and shred the pork.

6. Return the pork back in the slow cooker and add minced garlic and honey.

7. Stir the shredded meat with the help of the wooden spoon. Close the lid.

8. Cook it on LOW for 2 hours more.

9. Serve it and enjoy!

Nutrition: calories 376, fat 20.1, fiber 0, carbs 20, protein 29

Delightful Pulled Pork Nachos

Prep time: 25 minutes

Cooking time: 5 hours

Servings: 12

- Ingredients:7 oz corn tortilla

- 2 tablespoon mayonnaise

- 3 red onion

- 1 cup tomato, chopped

- ½ cup fresh parsley

- 1 garlic clove, peeled

- 1-pound pork shoulder

- 3 tablespoon mustard

- 1 tablespoon ketchup

- 1 teaspoon cayenne pepper

- 1 teaspoon salt

- 2 teaspoon ground black pepper

- 9 oz Cheddar cheese, shredded

- 1 teaspoon dried mint

- 2 cup water

Directions:

1. Peel the onions and slice them.

2. Put the 1 tablespoon of onion in the slow cooker.

3. Add the pork shoulder.

4. Sprinkle the meat with the mustard, ketchup, cayenne pepper, salt, ground black pepper, and dried mint.

5. Mix it and add water.

6. Close the lid and cook it for 5 hours on HIGH.

7. Then remove the pork shoulder from the slow cooker and shred it.

8. Make the layer of the corn tortilla in the skillet and add the shredded meat.

9. Then sprinkle it with a small amount of the chopped tomatoes and onions.

10. Cover it with the layer of the corn tortillas.

11. Then sprinkle the mixture with the small amount of cheese.

12. Repeat the layer till you use the entire ingredient.

13. Sprinkle the last layer with cheese and mayonnaise.

14. Chop the garlic and fresh parsley and add them to the mixture.

15. Put the dish in the oven and cook it at 365 F for 10 minutes.

16. Enjoy!

Nutrition: calories 204, fat 10.1, fiber 2, carbs 14.46, protein 14

Garlic Beef Mash

Prep time: 15 minutes

Cooking time: 12 hours

Servings: 4

- Ingredients:1-pound beef

- 1 cup garlic cloves, peeled

- 4 cup beef broth

- 1 tablespoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon paprika

- 1 cup onion, roasted

- 3 oz butter

Directions:

1. Put the beef in the slow cooker and pour water there.

2. Add salt, ground black pepper, paprika, and peeled garlic cloves.

3. Close the slow cooker lid and cook the meat for 12 hours on LOW.

4. Then strain the water and mash the beef mixture with the help of the fork carefully.

5. Add butter and roasted onion.

6. Mix the mash carefully.

7. Place it in the big bowl and serve or keep in the fridge for 1 hour to use the mash as a spread.

8. Enjoy!

Nutrition: calories 462, fat 24.3, fiber 2, carbs 36.05, protein 28

Beef Strips in Bread Crumbs

Prep time: 17 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients:½ teaspoon onion powder

- 1 teaspoon garlic powder

- 1 cup bread crumbs

- 2 large eggs

- ¼ cup sour cream

- 1 tablespoon salt

- 1 teaspoon turmeric

- 1 teaspoon olive oil

- 10 oz beef fillet

- 1 tablespoon balsamic vinegar

Directions:

1. Cut the beef fillet into the strips and sprinkle them with the onion powder and garlic powder.

2. Add salt, turmeric, and balsamic vinegar.

3. Stir it with the help of the hands.

4. Then beat the egg in the bowl and whisk it.

5. Add sour cream and stir it.

6. Dip the beef strips in the egg mixture, and after this, coat them in the bread crumbs.

7. Spray the slow cooker bowl inside with the olive oil.

8. Put the beef strips and close lid.

9. Cook the dish on HIGH for 4 hours.

10. Stir it frequently.

11. Serve the prepared beef strips immediately.

12. Enjoy!

Nutrition: calories 123, fat 6.2, fiber 0, carbs 5.09, protein 12

Pork and Barley Soup

Prep time: 16 minutes

Cooking time: 8 hours

Servings: 9

- Ingredients:1 cup barley

- 7 cup water

- 3 oz pickled cucumbers

- 9 oz pork, chopped

- 1 teaspoon paprika

- 1 teaspoon cilantro

- 1 tablespoon ground black pepper

- 1 tomato

- 1 carrot, peeled

- 1 tablespoon salt

- 1 sweet pepper

- 1 teaspoon sour cream

Directions:

1. Chop the pickled cucumbers and carrot into the same pieces.

2. Put them in the slow cooker.

3. Add chopped pork and barley.

4. Chop the tomatoes and sweet pepper.

5. Add the vegetables in the slow cooker.

6. After this, add the paprika, cilantro, water, ground black pepper, salt, and sour cream.

7. Mix the soup mixture gently and close the lid.

8. Cook the soup on LOW for 8 hours.

9. Ladle the cooked soup in the bowls.

10. Let it chill gently.

11. Serve!

Nutrition: calories 152, fat 3.1, fiber 4, carbs 20.75, protein 11

Hungarian Tender Beef

Prep time: 15 minutes

Cooking time: 14 hours

Servings: 4

- Ingredients:½ cup tomato puree

- 1-pound beef

- ½ cup garlic clove

- 1 white onion

- ¼ teaspoon caraway seeds

- 1 teaspoon curry powder

- 1 teaspoon chili flakes

- 3 tablespoon sour cream

- 1 teaspoon cilantro

- ½ teaspoon ground nutmeg

- 3 cup water

Directions:

1. Rub the beef with the caraway seeds, curry powder, chili flakes, sour cream, cilantro, and ground nutmeg.

2. Make the small cuts in the beef.

3. Peel the garlic cloves and cut them into halves.

4. Fill the beef cuts with the garlic.

5. Then rub the meat with the tomato puree.

6. Put it in the slow cooker and add water.

7. Chop the onion roughly and sprinkle the meat with it.

8. Close the lid and cook the meal for 14 hours on LOW.

9. Stir the meat frequently during the cooking. Approximately for 9 times.

10. Slice the meat into the serving pieces and transfer it to the plates.

11. Serve it!

Nutrition: calories 217, fat 7.9, fiber 2, carbs 12.45, protein 26

Thyme Lamb

Prep time: 25 minutes

Cooking time: 6 hours

Servings: 4

- Ingredients:2-pound lamb leg

- 1 cup fresh thyme leaves

- 1 teaspoon ground thyme

- 1 teaspoon dried rosemary

- 1 cup pomegranate juice

- 1 teaspoon salt

- 1 tablespoon olive oil

- 1 teaspoon ground black pepper

- 2 garlic cloves, peeled

Directions:

1. Mash the garlic cloves and toss them in the skillet.

2. Add the olive oil and start to roast in the medium heat.

3. Meanwhile, chop the thyme leaves.

4. Add the thyme leaves and ground thyme in the smashed garlic.

5. Add salt and ground black pepper.

6. Stir the mixture.

7. When the spicy mixture starts to boil – add the lamb leg and roast it on high heat for 3 minutes from the each side.

8. Transfer the lamb leg with remaining olive oil mixture in the slow cooker bowl.

9. Add the pomegranate juice and close the lid.

10. Cook the lamb for 6 hours on HIGH.

11. When the dish is cooked – chill it gently.

12. Serve it.

Nutrition: calories 384, fat 15.7, fiber 2, carbs 12.17, protein 47

Lamb Meatballs

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:19 oz minced lamb

- 2 tablespoon minced garlic

- 1 white onion, diced

- 1 egg

- 1 tablespoon flour

- 1 teaspoon olive oil

- 4 tablespoon gray flour

- 1 teaspoon salt

- 1 teaspoon turmeric

- 1 teaspoon dried basil

- 2 teaspoon paprika

Directions:

1. Put the minced lamb in the big bowl.

2. Beat the egg in the mixture and add the diced onion.

3. After this, add the minced garlic and flour.

4. Sprinkle the meat with salt, turmeric, dried basil, and paprika.

5. Mix the mixture up carefully.

6. Then make the small balls from the lamb mixture and coat them in the gray flour.

7. Spray the slow cooker bowl with the olive oil.

8. Put the prepared lamb meatballs and close the lid.

9. Cook the dish on HIGH for 6 hours.

10. Turn the meatballs to another side after 3 hours of cooking.

11. Then remove the prepared meatballs from the slow cooker and dry them with the help of the paper or paper towels.

12. Serve the lamb meatballs warm.

Nutrition: calories 223, fat 13.3, fiber 1, carbs 6.44, protein 19

Stuffed Lamb with Onions

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 9

- Ingredients:3-pound lamb fillet

- 5 medium onions

- 3 garlic cloves

- 1 carrot

- 1 tablespoon ground black pepper

- 1 tablespoon olive oil

- ¼ cup sour cream

- 1 tablespoon salt

- 1 teaspoon rosemary

Directions:

1. Peel the onions and slice them.

2. Then peel the garlic cloves and mince them.

3. Combine the sliced onions with the minced garlic.

4. Make the “pocket” in the lamb fillet and fill it with the onion mixture.

5. Peel the carrot and chop it.

6. Fill the lamb fillet with the chopped carrot.

7. After this, secure the lamb fillet with the tooth sticks.

8. Rub the lamb fillet with the ground black pepper, olive oil, sour cream salt, and rosemary.

9. Wrap the prepared meat in the foil and put in the slow cooker.

10. Cook the meat on HIGH for 6 hours.

11. Then remove the meat from the slow cooker and discard the foil.

12. Serve it!

Nutrition: calories 440, fat 27.7, fiber 1, carbs 8, protein 38

Lamb Shoulder

Prep time: 30 minutes

Cooking time: 18 hours

Servings: 5

- Ingredients:12 oz lamb shoulder

- 1 tablespoon fresh rosemary

- 1 cup beer

- 1 teaspoon cilantro

- 1 tablespoon chili pepper

- 1 tablespoon cayenne pepper

- 1 cup water

- 1 garlic clove, peeled

- 1 teaspoon onion powder

- 1 tablespoon marjoram

Directions:

1. Put the lamb shoulder in the bowl and pour the beer there.

2. Leave the meat for 20 minutes.

3. Meanwhile, combine the fresh rosemary, cilantro, chili pepper, cayenne pepper, onion powder, and marjoram together.

4. Put the mixture in the slow cooker and add water.

5. Close the lid and cook the liquid on LOW for 1 hour.

6. Peel the garlic clove and put it in the slow cooker liquid after 30 minutes of cooking.

7. Then remove the lamb shoulder from the beer and transfer it to the slow cooker.

8. Close the lid and cook the lamb for 18 hours on LOW.

9. When the time is over – the lamb meat should be very tender.

10. Enjoy the dish!

Nutrition: calories 210, fat 13.4, fiber 1, carbs 5.38, protein 17

Lamb Stew

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 10

- Ingredients:1 cup corn kernels

- 4 oz fresh celery root

- 1 tablespoon ground ginger

- 10 oz lamb chunks

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 1 tablespoon tomato sauce

- ½ cup tomato puree

- 1 teaspoon olive oil

- 2 tablespoon flour

- 1 eggplant

- 1 carrot

- 1 teaspoon cayenne pepper

- 2 cup water

- 5 medium potatoes

Directions:

1. Put the lamb chunks in the slow cooker.

2. Sprinkle the meat with the onion powder, garlic powder, and cayenne pepper.

3. Peel the potatoes and chop them.

4. Add the potatoes in the slow cooker.

5. After this, combine the tomato sauce and tomato puree together.

6. Add the flour and stir it.

7. Chop the eggplants and add them in the slow cooker.

8. Grate the fresh celery root.

9. Add the celery root in the slow cooker.

10. After this, add the corn kernels and water.

11. Add the tomato mixture.

12. Peel the carrot and grate it.

13. Add the grated carrot in the slow cooker and close the lid.

14. Cook the stew on HIGH for 5 hours.

15. Then open the slow cooker lid and stir the mixture with the help of the wooden spatula.

16. Transfer the lamb stew in the bowls.

17. Enjoy!

Nutrition: calories 265, fat 5.9, fiber 7, carbs 42.39, protein 12

Lamb Casserole

Prep time: 16 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients:1 cup rice

- 4 cup water

- 13 oz lamb fillet

- 1 tablespoon ground paprika

- 1 onion

- 9 oz Cheddar cheese, shredded

- 3 carrot, chopped

- 1 tablespoon olive oil

- 1 teaspoon salt

- 1 teaspoon ground cinnamon

- 1 tablespoon turmeric

- 5 sweet potatoes

Directions:

1. Combine the rice with the olive oil and turmeric and mix the mixture up.

2. After this, transfer the rice in the slow cooker.

3. Make the layer of the chopped carrot in the slow cooker bowl.

4. Then peel the onion and slice it.

5. Make the layer of the sliced onion.

6. Then chop the lamb fillet and add it in the slow cooker.

7. Sprinkle the meat with the ground paprika and ground cinnamon.

8. Add salt.

9. Slice the sweet potatoes and cover the meat with the vegetables.

10. Add water and sprinkle the casserole with the cheese.

11. Close the slow cooker and cook the dish on LOW for 9 hours.

12. Then transfer the casserole to the bowls carefully.

13. Serve!

Nutrition: calories 436, fat 20.8, fiber 10, carbs 42.77, protein 26

Garlic Lamb

Prep time: 10 minutes

Cooking time: 14 hours

Servings: 7

- Ingredients:2 oz fresh rosemary

- ½ cup fresh cilantro

- ¼ cup coriander leaves

- 2-pound lamb fillet

- 1 teaspoon salt

- 1 teaspoon black peas

- 1 teaspoon chili flakes

- 1 cup garlic

- 1 teaspoon garlic powder

- 6 cup water

Directions:

1. Wash the fresh rosemary, cilantro, and coriander leaves carefully and chop them roughly.

2. Then line the slow cooker bowl with the chopped green and put the lamb fillet there.

3. Sprinkle the lamb fillet with the salt, black peas, chili flakes, and garlic powder.

4. Peel the garlic and mince it.

5. Rub the lamb fillet with the minced garlic and add water.

6. Close the slow cooker lid and cook the lamb for 14 hours on LOW.

7. After this, strain the liquid from the lamb and transfer the lamb fillet in the plate.

8. Slice it and serve. The lamb fillet is very aromatic and soft.

Nutrition: calories 375, fat 22.4, fiber 2, carbs 8.71, protein 33

Rosemary Lamb

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:4 tablespoons dried rosemary

- 1 cup tomatillo

- 1 tablespoon minced garlic

- 2 oz fresh rosemary

- 1 onion, grated

- 18 oz lamb leg

- 1 teaspoon salt

- 1 cup cream

- ½ teaspoon ground black pepper

Directions:

1. Chop the tomatillo roughly and put them in the blender.

2. Add the minced garlic and dried rosemary.

3. After this, add the fresh rosemary and grated onion.

4. Add salt and ground black pepper.

5. Pulse the mixture until it is smooth.

6. Then pour the cream into the blender and pulse it for 30 seconds.

7. Put the lamb leg in the slow cooker and sprinkle it with the tomatillo-rosemary mixture.

8. Close the lid and cook it for 7 hours on LOW.

9. Serve the cooled lamb immediately.

10. Enjoy!

Nutrition: calories 168, fat 9.8, fiber 2, carbs 5.61, protein 14

Lamb and Apricot Tagine

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 7

- Ingredients:2-pound lamb fillet

- ½ cup dried apricots

- 3 tablespoon cashew

- 1 jalapeno pepper

- 2 cup red wine

- 1 tablespoon sugar

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- 1 cup water

Directions:

1. Cut the lamb fillet into the bite-sized cubes and put them in the slow cooker.

2. Sprinkle the meat with the cashew, salt, and ground white pepper.

3. Chop the jalapeno pepper and dried apricots.

4. Add the ingredients in the slow cooker.

5. Then add sugar, red wine, and water.

6. Close the lid and cook the lamb tagine for 5 hours on HIGH.

7. Stir the lamb once per cooking.

8. Stir the cooked dish again.

9. Serve it.

Nutrition: calories 416, fat 25.5, fiber 1, carbs 9.96, protein 33

Greek Style Lamb with Olives

Prep time: 11 minutes

Cooking time: 7 hours

Servings: 5

- Ingredients:1 cup Greek yogurt

- 4 oz black olives

- 8 oz lamb

- 1 tablespoon ground black pepper

- 1 chili, chopped

- 1 teaspoon powdered chili

- 1 tablespoon balsamic vinegar

- 1 teaspoon oregano

- ½ cup chicken stock

- 1 tablespoon lemon zest

Directions:

1. Slice the black olives.

2. Put Greek yogurt in the slow cooker and sprinkle it with the sliced black olives.

3. Then put the lamb meat.

4. Sprinkle it with the ground black pepper, powdered chili, balsamic vinegar, oregano, and lemon zest.

5. Add chicken stock and chopped chili.

6. Close the lid and cook the lamb for 4 hours on LOW.

7. Then open the lid and stir the meat and shred it with the help of the pork gently.

8. Close the lid and cook the lamb for 3 hours more on LOW.

9. Serve the prepared meat with all the juice from the slow cooker.

10. Enjoy!

Nutrition: calories 190, fat 10.4, fiber 2, carbs 8.3, protein 16

Succulents Lamb

Prep time: 10 minutes

Cooking time: 9 hours

Servings: 4

- Ingredients:3 tablespoon mustard

- 5 tablespoon olive oil

- 3 tablespoon fresh rosemary

- 1 teaspoon ground coriander

- 1 teaspoon dried mint

- 1 teaspoon salt

- 1 teaspoon paprika

- 4 tablespoon maple syrup

- 1-pound lamb fillet

- 2 tablespoon water

Directions:

1. Combine the mustard and olive oil together. Stir the mixture.

2. Then add the fresh rosemary, ground coriander, dried mint, salt, and paprika.

3. Whisk the mixture.

4. Then rub the lamb fillet with the mustard mixture and put it in the slow cooker bowl.

5. Add the water and maple syrup and close the slow cooker lid.

6. Cook the lamb on LOW for 9 hours.

7. When the lamb is cooked – sprinkle it with the remaining liquid from the slow cooker.

8. Transfer the meat to the wooden board and slice.

9. Put the lamb sliced in the plates.

10. Serve it!

Nutrition: calories 502, fat 36.5, fiber 1, carbs 14.73, protein 28

Moroccan Lamb

Prep time: 25 minutes

Cooking time: 13 hours

Servings: 8

- Ingredients:2-pound lamb shoulder

- 1 teaspoon cumin seeds

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon celery root

- 1 teaspoon salt

- 1 teaspoon chili flakes

- 4 tablespoon tomato paste

- 3 tablespoon raisins

- 1 tablespoon dried apricots

- 5 cup water

- 1 cup onion, chopped

Directions:

1. Combine the cumin seeds, ground cumin, ground coriander, celery root, salt, and chili flakes in the shallow bowl.

2. Stir the mixture gently with the help of the fork.

3. After this, rub the lamb shoulder with the spicy mixture and then brush with the tomato paste.

4. Leave the meat for 10 minutes to marinate.

5. Put the chopped onion in the slow cooker.

6. Pour water there too.

7. Then put the marinated meat and close the lid.

8. Cook the dish on LOW for 13 hours.

9. Remove the meat from the liquid and serve it.

10. Enjoy!

Nutrition: calories 195, fat 9.6, fiber 1, carbs 4.5, protein 23

Lemon Lamb Fillet

Prep time: 20 minutes

Cooking time: 5 hours

Servings: 4

- Ingredients:1 lemon

- 3 tablespoon lemon juice

- 1 tablespoon lemon zest

- 1 tablespoon minced garlic

- 1 teaspoon paprika

- 1 teaspoon dried rosemary

- 1 cup chicken stock

- 3 tablespoon olive oil

- 1/3 cup fresh dill

- 1 teaspoon salt

- 1-pound lamb fillet

Directions:

1. Chop the lemon into the tiny pieces.

2. Combine the chopped lemon, lemon zest, and minced garlic together.

3. Slice the lamb fillet and rub it with the lemon mixture.

4. After this, pour the chicken stock in the slow cooker.

5. Add the dried rosemary.

6. Chop the fresh dill and add it in the slow cooker too.

7. Then sprinkle the lamb meat with the olive oil and put it in the slow cooker.

8. Cook the meat on HIGH for 5 hours.

9. You can add the tablespoon of sugar in the meat at the end of cooking if desired.

10. Serve the meat hot!

Nutrition: calories 413, fat 30.1, fiber 0, carbs 5.1, protein 30

Indian Pork

Prep time: 14 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients:21 oz pork steak

- 2 tablespoon curry

- 1 teaspoon harissa

- 1 tablespoon garam masala

- 1 teaspoon chili flakes

- ½ cup cream

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1 teaspoon sugar

- 1 cup cashew, crushed

- 1 teaspoon ground nutmeg

Directions:

1. Beat the pork steak gently.

2. Then rub the pork steaks with the curry, harissa, garam masala, and chili flakes.

3. Sprinkle the meat with the salt and sugar.

4. Then combine the cream with the ground black pepper and ground nutmeg.

5. Whisk the heavy cream and pour it into the slow cooker.

6. Add the pork steaks and close the lid.

7. Cook the dish on HIGH for 5 hours.

8. Then transfer the prepared steaks in the plate and sprinkle them with the heavy cream mixture.

9. Serve it!

Nutrition: calories 434, fat 33.4, fiber 2, carbs 12.27, protein 23

Lamb Cutlets

Prep time: 21 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients:1 red onion

- 1 tablespoon semolina

- 2 tablespoon dried parsley

- 1 teaspoon chili flakes

- 1 teaspoon ground black pepper

- 1 teaspoon oregano

- 1-pound minced lamb

- 2 tablespoon minced garlic

- 1 teaspoon onion powder

- 1 tablespoon butter

- 1 egg

Directions:

1. Peel the red onion and grate it.

2. Combine the grated onion with the minced lamb.

3. Add the dried parsley, chili flakes, semolina, and ground black pepper.

4. After this, add the oregano, minced garlic, and onion powder.

5. Beat the egg in the mixture and stir it carefully with the help of the hands.

6. Then make the big balls from the minced lamb mixture.

7. Melt the butter and sprinkle the slow cooker bowl with it.

8. Put the lamb balls in the slow cooker and close the lid.

9. Cook the cutlets for 3 hours on HIGH.

10. Then turn the cutlets to another side and cook them for 2 hours more on LOW.

11. Enjoy!

Nutrition: calories 256, fat 16.4, fiber 1, carbs 5.53, protein 21

Lime Zest Pork

Prep time: 20 minutes

Cooking time: 11 hours

Servings: 6

- Ingredients:5 tablespoon lime zest

- 2-pound pork shoulder

- 3 garlic cloves, sliced

- 2 tablespoon butter

- 1 teaspoon paprika

- 1 teaspoon chili flakes

- 1 teaspoon ground black pepper

- 1 tablespoon salt

- 3 teaspoon pesto

Directions:

1. Combine the sliced garlic, lime zest, paprika, chili flakes, butter, ground black pepper, salt, and pesto together.

2. Churn the mixture until homogenous.

3. After this, brush the pork shoulder with the lime zest mixture well and wrap it in the foil.

4. Put the meat in the slow cooker and close the lid.

5. Cook the dish on LOW for 11 hours.

6. Then remove the meat from the slow cooker and discard the meat from the foil.

7. Get rid of the lemon zest and chop the pork shoulder roughly.

8. Enjoy!

Nutrition: calories 153, fat 6.1, fiber 3, carbs 22.42, protein 4

Lamb Leg in Red Wine

Prep time: 19 minutes

Cooking time: 11 hours

Servings: 7

- Ingredients:2-pound lamb leg

- 2 cup dry red wine

- 1 cup water

- 1 teaspoon anise

- 1 teaspoon black peas

- 1 tablespoon fresh rosemary

- 1 tablespoon cumin seeds

- 1 carrot

- 1 white onion

- ½ teaspoon ground cinnamon

- 1 tablespoon fresh ginger, grated

- 1 teaspoon olive oil

Directions:

1. Spray the slow cooker lid with the olive oil inside and put the lamb leg there.

2. Sprinkle the lamb leg with the ground cinnamon, grated fresh ginger, and cumin seeds.

3. Add the fresh rosemary and close the lid.

4. Cook the lamb leg on HIGH for 3 hours.

5. Meanwhile, combine the dry red wine, water, anise, and black peas together.

6. Stir the mixture.

7. Peel the carrot and white onion.

8. Chop them and add to the red wine mixture.

9. When the time is over – open the slow cooker lid and add the red wine liquid there.

10. Close the lid and cook the meat on LOW for 8 hours more.

11. Remove the prepared lamb leg from the slow cooker and chill it little.

12. Serve it and enjoy!

Nutrition: calories 208, fat 7.8, fiber 1, carbs 3.41, protein 27

Mongolian Beef

Prep time: 10 minutes

Cooking time: 9 hours

Servings: 6

- Ingredients:2-pound pork steak

- 3 tablespoon chives

- 5 tablespoon cornstarch

- 2 oz olive oil

- 2 tablespoon brown sugar

- ¼ cup water

- ¼ cup soy sauce

- 8 oz carrot, grated

Directions:

1. Cut the pork steak into the strips.

2. Sprinkle the pork strips with the cornstarch and stir the mixture well.

3. After this, put the pork strips in the slow cooker.

4. Sprinkle the meat with the olive oil and brown sugar.

5. Add the grated carrot.

6. Then pour the water and soy sauce and close the lid.

7. Cook the meat on HIGH for 2 hours.

8. Then open the lid and stir the meat carefully.

9. Close the lid and cook the meat on LOW for 7 hours more or till the meat is tender.

10. Chop the chives.

11. Transfer the cooked meat to the serving bowl and sprinkle it with the chopped chives.

12. Serve Mongolian pork immediately.

13. Enjoy!

Nutrition: calories 557, fat 38.2, fiber 1, carbs 11.9, protein 39

Mexican Lamb

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 4

- Ingredients:1 chili pepper

- 1 jalapeno pepper

- 1 cup sweet corn

- 1 cup chicken stock

- 14 oz lamb fillet

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 tablespoon ground paprika

- 1 teaspoon grated ginger

- 1 cup tomato juice

- 1 tablespoon white sugar

Directions:

1. Remove the seeds from the chili and jalapeno peppers and chop them roughly.

2. Put the peppers in the blender.

3. Add the grated ginger and ground paprika.

4. Pulse the mixture for 30 seconds.

5. Place the lamb fillet in the slow cooker bowl.

6. Sprinkle the meat with the pepper mixture.

7. Add salt, ground black pepper, tomato juice, and white sugar.

8. Then add the chicken stock and sweet corn.

9. Close the slow cooker lid and cook the dish on LOW for 8 hours.

10. When the meat is cooked – stir it carefully and shred the lamb gently.

11. Transfer all the mixture in the serving bowls/plates and serve them!

12. Enjoy!

Nutrition: calories 348, fat 18.3, fiber 3, carbs 19.26, protein 28

Fish

Slow Cooker Salmon

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 2

Ingredients:

- 8 oz salmon fillet

- 1 cup fish stock

- ¼ lemon

- 3 oz shallot, diced

- ½ teaspoon salt

- ½ teaspoon ground black pepper

- ½ teaspoon ground white pepper

- ¼ teaspoon fresh rosemary

Directions:

1. Slice the lemon into the wedges.

2. Combine the diced shallot with the lemon wedges.

3. Then pour the fish stock in the slow cooker.

4. Add the lemon wedges and diced shallot and cook the liquid for 30 minutes on HIGH.

5. Meanwhile, rub the salmon fillet with the salt, ground black pepper, ground white pepper, and fresh rosemary.

6. When the time is over – place the salmon fillet in the slow cooker and close the lid.

7. Cook the salmon on LOW for 6 hours.

8. Remove the prepared salmon from the slow cooker and transfer it to the serving plate.

9. Strain the fish stock to get the lemon wedges and diced shallot.

10. Sprinkle the fish with the lemon wedges and diced shallot.

11. Serve it immediately.

12. Enjoy!

Nutrition: calories 233, fat 9.2, fiber 2, carbs 9.71, protein 28

Cod Fillets

Prep time: 11 minutes

Cooking time: 3 hours

Servings: 5

Ingredients:

- 2 medium tomatoes

- 1 teaspoon minced garlic

- 1 teaspoon onion powder

- 1 tablespoon ground coriander

- 1 teaspoon cilantro

- 1 teaspoon olive oil

- ½ tablespoon kosher salt

- 2-pound cod fillet

- 2 tablespoon mayo sauce

Directions:

1. Combine the minced garlic, onion powder, ground coriander, cilantro, and kosher salt together.

2. Stir the spices and add the mayo sauce. Churn the mixture well.

3. After this, slice the tomatoes.

4. Cut the cod fillets into the serving pieces.

5. Rub every cod fillet with the mayo sauce mixture from the each side with the help of the hands.

6. Then make the layer from the sliced tomatoes in the slow cooker bowl.

7. Put the cod fillets there and close the lid.

8. Cook the cod fillet for 3 hours on HIGH.

9. When the dish is cooked – transfer the cod fillet in the serving plates and cover them with the cooked tomato slices.

10. Enjoy!

Nutrition: calories 147, fat 1.8, fiber 1, carbs 2.97, protein 28

Tilapia in Sour Cream

Prep time: 15 minutes

Cooking time: 2hours

Servings: 8

Ingredients:

- 4-pound tilapia fillet

- 1 garlic clove

- 1 tablespoon lemon juice

- 1 teaspoon lime zest

- 1 tablespoon onion powder

- 1 teaspoon ground black pepper

- ½ cup sour cream

- 2 teaspoon fish sauce

Directions:

1. Peel the garlic and mince it.

2. Combine the lemon juice, lime zest, minced garlic, onion powder, ground black pepper, and sour cream in the mixing bowl.

3. Whisk it until homogenous.

4. Then add the fish sauce and whisk it for 30 seconds more.

5. Place the parchment in the slow cooker.

6. Then put the tilapia fillet in the parchment.

7. Pour the sour cream mixture over the tilapia and wrap it gently in the remaining parchment.

8. Close the lid and cook the fish on LOW for 2 hours.

9. Transfer the cooked fish to the serving plates and sprinkle it carefully with the hot sour cream sauce.

10. Serve it!

Nutrition: calories 244, fat 5.4, fiber 0, carbs 2.6, protein 46

Scallops with Chery Sauce

Prep time: 25 minutes

Cooking time: 2.5 hours

Servings: 4

Ingredients:

- 1-pound scallops

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- ½ teaspoon olive oil

- 2 tablespoon lemon juice

- 1 cup cherry, pitted

- 1 tablespoon cornstarch

- 3 tablespoon sugar

- ½ teaspoon ground ginger

- 1 tablespoon flour

Directions:

1. Sprinkle the scallops with the salt, ground white pepper, and lemon juice.

2. Stir the mixture.

3. Spray the slow cooker bowl with the olive oil inside and put the scallops there.

4. Close the lid and cook the seafood for 30 minutes on HIGH.

5. Meanwhile, put the cherries in the blender and blend them until smooth.

6. Then transfer the blended cherries in the pan, add sugar and simmer them until it starts to boil.

7. After this, combine the cornstarch and flour together.

8. Add the dry ingredients in the slow cooker bowl and mix it up with the help of the hand blender.

9. Then stir the sauce until it starts to be thick.

10. Add the ground ginger and stir it carefully.

11. When the time is over – open the slow cooker lid and sprinkle the scallops with the cherry sauce.

12. Stir them gently and cook the dish on LOW for 2 minutes more.

13. Serve the dish immediately.

14. Enjoy!

Nutrition: calories 150, fat 1.3, fiber 1, carbs 20.11, protein 15

Fish Stew

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 8

Ingredients:

- 1 cup fresh parsley

- 2 oz fresh ginger

- 1 teaspoon salt

- 2 sweet pepper, chopped

- 2 cup baby potatoes

- 7 cup water

- 1 cup baby carrot

- 1 teaspoon thyme

- 1 teaspoon ground black pepper

- 1 teaspoon oregano

- 1 teaspoon cilantro

- 1 teaspoon paprika

- 1 teaspoon nutmeg

- 1 teaspoon butter

- 2-pound tuna

- 2 white onion

Directions:

12. Chop the fresh parsley and peel the fresh ginger.

13. Grate the fresh ginger.

14. Wash the baby potatoes and baby carrot carefully and cut the vegetables into the halves.

15. Chop the tuna.

16. Peel the onions and slice them.

17. After this, transfer all the vegetables from the list above in the slow cooker.

18. Add the chopped fish.

19. Sprinkle the mixture with the salt, grated ginger, thyme, ground black pepper, oregano, cilantro, paprika, nutmeg, and butter.

20. Add water and close the slow cooker lid.

21. Cook the stew on LOW for 7 hours.

22. When the stew is cooked – let it rest for 20 minutes.

23. Serve it!

Nutrition: calories 168, fat 2, fiber 2, carbs 14.83, protein 24

Seafood Stew

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 14

Ingredients:

- 1-pound crab meat

- 9 oz squid

- 7 oz tilapia

- 6 cup water

- ½ cup tomato juice

- 1 teaspoon cayenne pepper

- 1 teaspoon ground black pepper

- ½ teaspoon oregano

- 5 medium potatoes

- 2 carrots

- 1 apple

- 1 tablespoon lemon zest

- 1 teaspoon sugar

- 1 tablespoon salt

- 1 teaspoon ground coriander

- 2 tablespoon sour cream

- 1 tablespoon minced garlic

Directions:

1. Chop the crab meat, squid, and tilapia roughly.

2. Place the seafood in the slow cooker.

3. Add water and tomato juice.

4. After this, sprinkle the seafood with the cayenne pepper, ground black pepper, oregano, lemon zest, sugar, ground coriander, sour cream, and minced garlic.

5. Slice the apple and add it in the slow cooker too.

6. After this, chop the potatoes and carrot into the cubes and add in the slow cooker.

7. Close the lid and cook the stew on HIGH for 3 hours.

8. When all the components of the stew are cook – transfer it to the bowls and serve.

9. Enjoy!

Nutrition: calories 178, fat 1.2, fiber 4, carbs 27.5, protein 15

Fish Chowder

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 6

Ingredients:

- 14 oz haddock

- 6 oz bacon, chopped

- 1 cup milk

- 1 cup yellow onion, diced

- 1 cup potato, chopped

- 10 oz water

- 1 teaspoon ground thyme

- 1 tablespoon salt

- ½ teaspoon ground black pepper

Directions:

1. Put the chopped bacon in the skillet and roast it for 2 minutes on the high heat.

2. When the bacon is crunchy – transfer it to the slow cooker.

3. Chop the haddock roughly and put in the slow cooker too.

4. After this, sprinkle the mass with the diced onion, chopped potato, water, ground thyme, salt, and ground black pepper.

5. Add water and milk and close the lid.

6. Cook the chowder for 3 hours on HIGH.

7. Stir the chowder with the help of the wooden spoon during the cooking for 2 times.

8. Serve it!

Nutrition: calories 229, fat 11.9, fiber 2, carbs 9.63, protein 22

Asparagus Tilapia

Prep time: 10 hours

Cooking time: 6 hours

Servings: 6

Ingredients:

- 2 tablespoon cream

- 1 teaspoon salt

- 1-pound asparagus

- 3-pound tilapia

- 1 teaspoon onion powder

- 1 lemon

- 1 teaspoon lemon juice

Directions:

1. Put the foil in the slow cooker bowl.

2. Sprinkle the tilapia with the salt and lemon juice and transfer it to the slow cooker.

3. Slice the lemon and cover the tilapia with it.

4. Chop the asparagus and sprinkle it with the cream and onion powder.

5. Cover the fish with the chopped asparagus and wrap the foil.

6. Close the lid and cook the dish for 6 hours on LOW.

7. When the fish is cooked – transfer it unwrapped in the serving plate.

8. After this, open the foil to get the dish and serve it.

9. Enjoy!

Nutrition: calories 246, fat 4.9, fiber 2, carbs 4.04, protein 47

Delightful Shrimp Scampi

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 6

Ingredients:

- 18 oz shrimps

- ½ cup lemon juice

- 2 tablespoon butter

- 3 tablespoon fresh parsley, chopped

- 2 cup water

- 1 tablespoon fresh dill, chopped

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 teaspoon minced garlic

Directions:

1. Peel the shrimps and put them in the slow cooker bowl.

2. Sprinkle the shrimps with the chopped fresh dill and fresh parsley.

3. Then add the salt, ground black pepper, and minced garlic.

4. Add lemon juice and stir the mixture gently.

5. Pour water and add butter and close the slow cooker lid.

6. Cook the shrimp scampi on LOW for 2 hours.

7. Serve the shrimps scampi with the spaghetti.

8. Enjoy!

Nutrition: calories 130, fat 5.2, fiber 0, carbs 2.64, protein 18

Jamaican Fish Stew

Prep time: 15 minutes

Cooking time: 3 hours 45 minutes

Servings: 4

Ingredients:

- ¼ cup butter

- 6 oz yellow onion

- 1 teaspoon minced garlic

- 1 red sweet pepper

- 1 cup tomatoes, chopped

- 5 oz coconut milk

- 1-pound cod fillet

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 tablespoon garlic sauce

Directions:

1. Toss the butter into the slow cooker vessel.

2. Add the minced garlic, chopped tomatoes, salt, ground black pepper, and garlic sauce.

3. After this, slice the sweet red pepper and add it to the slow cooker.

4. Add the coconut milk.

5. Dice the yellow onion and add it in the slow cooker too.

6. Close the lid and cook it for 3 hours on HIGH or till the vegetables are soft.

7. Chop the cod fillet roughly.

8. Add the chopped cod after 3 hours of cooking and cook the stew for 45 minutes more on HIGH.

9. Then stir the dish gently to not damage the fish and serve it.

10. Enjoy!

Nutrition: calories 336, fat 25.4, fiber 2, carbs 8.9, protein 19

Ginger Trout

Prep time: 20 minutes

Cooking time: 2 hours

Servings: 3

Ingredients:

- 1 tablespoon ground ginger

- 1 teaspoon fresh ginger, grated

- 1 teaspoon onion powder

- 1 teaspoon cilantro

- 1 tablespoon cream

- 1-pound trout fillet

- 2 tablespoon fish sauce

- 1 teaspoon oregano

- 2 tablespoon butter

- 1 tablespoon water

Directions:

1. Rub the trout fillet with the ground ginger, oregano, cilantro, and onion powder.

2. Leave the fish for 10 minutes to let it soak the spices.

3. Meanwhile, combine the grated fresh ginger, cream, fish sauce, butter, and water in the separated bowl.

4. Churn the sauce well.

5. Cover the slow cooker bowl with the parchment inside.

6. Then transfer the marinated trout there.

7. Brush it with the churned sauce generously and pour all the remaining sauce in the slow cooker bowl.

8. Close the slow cooker lid and cook the fish for 2 hours on HIGH.

9. Then transfer the fish to the plates gently to not smash it.

10. Enjoy!

Nutrition: calories 316, fat 18.7, fiber 1, carbs 3, protein 33

Clams in Sauce

Prep time: 10 minutes

Cooking time: 5 hours

Servings: 5

Ingredients:

- 1 cup almond milk

- ¼ cup tomato juice

- 1 teaspoon lemon zest

- ¼ teaspoon ground nutmeg

- ¼ teaspoon turmeric

- ½ cup clam juice

- 1-pound clams

- 1 teaspoon kosher salt

- 1 teaspoon ground black pepper

- 1 teaspoon cornstarch

- 2 oz minced garlic

Directions:

1. Combine the almond milk with the cornstarch and stir it until homogenous.

2. Then pour the mixture into the slow cooker.

3. Add the tomato juice, lemon zest, ground nutmeg, turmeric, calm juice, kosher salt, ground black pepper, and minced garlic.

4. Mix the mixture up and close the lid.

5. Cook the sauce on HIGH for 1 hour. Stir it every 20 minutes.

6. When the sauce gets little bit thick texture – it is cooked.

7. Add the clams and stir it.

8. Close the lid and cook it on LOW for 4 hours.

9. Then transfer the prepared clams in the bowls and sprinkle them with the sauce generously.

10. Enjoy!

Nutrition: calories 105, fat 1, fiber 1, carbs 23, protein 2

Mango Milkfish

Prep time: 21 minutes

Cooking time: 1 hour 25 minutes

Servings: 4

Ingredients:

- 1 mango, pitted

- 3 tablespoon tomato puree

- 1 teaspoon cilantro

- 1 tablespoon kosher salt

- 1 bay leaf

- 1 tablespoon brown sugar

- ½ teaspoon white pepper

- 1-pound milkfish

- 1 cup fish stock

- ¼ teaspoon rosemary

- 1 teaspoon turmeric

Directions:

1. Peel the mango and chop it.

2. Put the chopped mango in the blender and blend till you get the puree.

3. Add the tomato puree and brown sugar.

4. Blend it for 10 seconds.

5. Pour the mango mixture into the slow cooker bowl.

6. Add cilantro, kosher salt, bay leaf, white pepper, rosemary, turmeric, and fish stock.

7. Mix the mixture and close the slow cooker lid.

8. Cook the mango sauce for 1 hour on LOW.

9. Then cut the milkfish into the serving pieces.

10. Put the milkfish in the slow cooker and coat it with the mango sauce.

11. Close the lid and cook it for 25 minutes on HIGH.

12. Serve the prepared milkfish immediately.

13. Enjoy!

Nutrition: calories 254, fat 8.5, fiber 2, carbs 19.26, protein 26

Garlic Mussels

Prep time: 10 minutes

Cooking time: 1 hour 50 minutes

Servings: 4

Ingredients:

- 16 oz mussels

- ½ cup garlic, peeled

- ½ cup coconut milk

- 1 tablespoon kosher salt

- 1 teaspoon chili flakes

- 1 teaspoon garlic powder

- ½ teaspoon onion powder

- ½ lemon

- 1 tablespoon orange zest

- ½ teaspoon rosemary

Directions:

1. Mince the peeled garlic and combine it with the coconut milk.

2. Add the kosher salt, chili flakes, garlic powder, onion powder, orange zest, and rosemary.

3. Whisk it and pour in the slow cooker.

4. Squeeze the lemon juice in the slow cooker and close the lid.

5. Cook the liquid for 1 hour on HIGH.

6. After this, add the mussels and close the lid.

7. Cook the mussels for 50 minute more on HIGH or till they are opened.

8. Then transfer the prepared mussels in the serving bowl and sprinkle with the remaining sauce.

9. Enjoy!

Nutrition: calories 201, fat 9.9, fiber 1, carbs 13, protein 16

Balsamic Catfish

Prep time: 25 minutes

Cooking time: 45 minutes

Servings: 4

Ingredients:

- 2 tablespoon balsamic vinegar

- 1 tablespoon white sugar

- ¼ teaspoon salt

- ½ teaspoon ground cinnamon

- 1 teaspoon cilantro

- 1 teaspoon fish sauce

- 1 teaspoon olive oil

- 10 oz catfish

Directions:

1. Pour olive oil in the skillet and preheat it until the oil starts to boil.

2. Then put the catfish in the oil and fry it for 1 minute on the high heat from the each side.

3. Put the fried catfish in the slow cooker and sprinkle it with the remaining olive oil from the skillet.

4. Combine the balsamic vinegar, white sugar, salt, ground cinnamon, cilantro, and fish sauce.

5. Mix the liquid well.

6. Pour the balsamic vinegar mixture in the slow cooker and close the lid.

7. Cook the catfish on HIGH for 45 minutes or till it is cooked.

8. Serve the catfish only hot.

9. Enjoy!

Nutrition: calories 87, fat 3.3, fiber 0, carbs 2, protein 12

Chili Salmon Cubes

Prep time: 10 minutes

Cooking time: 3 hours 20 minutes

Servings: 6

Ingredients:

- 1 teaspoon chili paste

- 1 red chili

- 4 tablespoon tomato paste

- 1 teaspoon cilantro

- 1 tablespoon salt

- 17 oz salmon fillet

- 1 tablespoon lemon juice

- 1 tablespoon butter

- 1 teaspoon oregano

- ½ teaspoon ground thyme

- 1/ teaspoon ground coriander

- 1 cup fish stock

- 1 teaspoon cayenne pepper

- 2 tablespoon sour cream

Directions:

1. Chop the chili pepper and combine it with the chili paste.

2. Add the tomato paste, cilantro, salt, lemon juice, oregano, ground thyme, ground coriander, and cayenne pepper.

3. Whisk the spicy mixture carefully with the help of the fork.

4. After this, brush the salmon fillet with the spice mixture.

5. Cut the salmon fillet into the cubes and put them in the slow cooker.

6. Add the remaining spice mixture.

7. Then add butter, fish stock, and close the lid.

8. Cook the fish on the LOW for 3 hours.

9. After this, strain the fish stock and cook the salmon cubes on HIGH for 20 minutes more.

10. Sprinkle the cooked fish cubes with the sour cream.

11. Enjoy!

Nutrition: calories 167, fat 8.6, fiber 1, carbs 4, protein 18

Tomato Shrimps

Prep time: 20 minutes

Cooking time: 1 hour

Servings: 3

Ingredients:

- 1 can tomatoes, crushed

- 9 oz shrimps

- 1 onion

- 1 teaspoon minced garlic

- 1 teaspoon ground coriander

- ½ cup tomato juice

- ½ cup water

- 1 tablespoon brown sugar

- 1 teaspoon ground black pepper

- ½ teaspoon salt

- ¼ teaspoon powdered chili pepper

- 2 tablespoon butter

- ½ teaspoon sage

Directions:

1. Peel the shrimps and put them in the slow cooker.

2. Sprinkle the seafood with the minced garlic, ground coriander, brown sugar, ground black pepper, salt, powdered chili pepper, and sage.

3. Then add butter and close the lid.

4. Cook the shrimps on LOW for 20 minutes.

5. Meanwhile, peel the onion and dice it.

6. After 20 minutes, add the diced onion, tomato juice, and water.

7. Close the lid and cook the shrimps for 40 minutes on HIGH.

8. Then stir the shrimp carefully and serve them.

9. Enjoy!

Nutrition: calories 225, fat 9.2, fiber 3, carbs 17.36, protein 19

Tuna Salpicao

Prep time: 10 minutes

Cooking time: 1 hour

Servings: 4

Ingredients:

- 1 teaspoon black peas

- 1 chili pepper

- 2 oz olive oil

- 1-pound tuna fillet

- 1 teaspoon salt

- 2 oz garlic cloves

- ½ teaspoon sage

Directions:

1. Pour the olive oil and black peas in the slow cooker vessel.

2. Add salt.

3. Chop the chili pepper and peel the garlic cloves.

4. Slice the garlic.

5. Add the chopped chili pepper and sliced garlic cloves.

6. Add sage and stir the oil mixture.

7. Close the slow cooker lid and cook it on LOW for 40 minutes.

8. Chop the tuna into the cubes.

9. Add the tuna cubes in the slow cooker and cook the meat for 20 minutes on HIGH.

10. Then remove the tuna from the slow cooker and transfer it to the plates.

11. Sprinkle it with the oil fragrant mixture.

12. Serve it!

Nutrition: calories 249, fat 15.4, fiber 1, carbs 5.88, protein 23

Miso Trout

Prep time: 15 minutes

Cooking time: 2 hours 20 minutes

Servings: 5

Ingredients:

- 2-pound trout

- 2 tablespoon miso paste

- 1 teaspoon fresh ginger, grated

- ¼ teaspoon nutmeg

- 1 tablespoon sesame seeds

- 4 cup fish stock

- 1 teaspoon salt

- 3 tablespoon chives

Directions:

1. Pour the fish stock into the slow cooker.

2. Add the miso paste and stir it with the help of the wooden spoon till the miso paste is dissolved.

3. After this, add the nutmeg, grated fresh ginger, sesame seeds, salt, and close the lid.

4. Cook the liquid on LOW for 2 hours.

5. Then add the tuna and sprinkle it with the chives.

6. Close the slow cooker lid and cook the dish for 20 minutes more.

7. Serve the prepared miso trout with the cooking liquid.

8. Enjoy!

Nutrition: calories 324, fat 15, fiber 1, carbs 2, protein 43

Asian Style Catfish

Prep time: 25 minutes

Cooking time: 1 hour 10 minutes

Servings: 5

Ingredients:

- 1 tablespoon fish sauce

- 1 teaspoon coconut flakes

- 1 teaspoon salt

- 1 tablespoon palm sugar

- 1 tablespoon rice vinegar

- 12 oz catfish, chopped

- ½ teaspoon ground black pepper

- 1 tablespoon butter

- 1 teaspoon garlic powder

- ¼ cup fish stock

- ¼ teaspoon ground celery

Directions:

1. Put the butter in the skillet and melt it.

2. Put the chopped catfish in the melted butter and roast it on the medium heat for 5 minutes.

3. Meanwhile, pour the fish sauce, coconut flakes, salt, palm sugar, rice vinegar, ground black pepper, garlic powder, and fish stock in the slow cooker bowl.

4. Add the ground celery and close the lid.

5. Cook the liquid on HIGH for 1 hour.

6. After this, add the catfish and cook it on LOW for 10 minutes more.

7. Serve the prepared dish immediately and cool it to the room temperature.

8. Enjoy!

Nutrition: calories 100, fat 4.4, fiber 0, carbs 3, protein 12

Soy Sauce Calamari

Prep time: 10 minutes

Cooking time: 1.5 hours

Servings: 2

Ingredients:

- 7 oz calamari

- ½ cup soy sauce

- 1 teaspoon nutmeg

- 1 teaspoon cilantro

- 1 teaspoon ground black pepper

- ½ teaspoon onion powder

- 2 garlic cloves

- 1 carrot, grated

- 1 teaspoon salt

- 1 tablespoon Dijon mustard

- 1 teaspoon olive oil

- ¼ cup chicken stock

Directions:

1. Slice the calamari into the rings.

2. Combine the nutmeg, cilantro, ground black pepper, onion powder, salt, Dijon mustard, and olive oil in the bowl.

3. Whisk it carefully till you get the sauce texture mixture.

4. Combine the mustard sauce mixture with the calamari rings and mix them up well with the help of the hands.

5. Pour the chicken stock into the slow cooker and add the calamari rings.

6. Add the grated carrot.

7. Close the lid and cook the dish on HIGH for 1 hour.

8. Then open the slow cooker lid and pour the soy sauce there.

9. Cook the calamari on LOW for 30 minutes more.

10. When the calamari dish is cooked – stir them carefully and serve.

11. Enjoy!

Nutrition: calories 436, fat 17.7, fiber 3, carbs 31, protein 37

Ginger Squid

Prep time: 15 minutes

Cooking time: 1 hour

Servings: 4

Ingredients:

- 1-pound squid, peeled

- 3 oz fresh ginger

- 2 tablespoon honey

- 1 tablespoon fish stock

- 1 teaspoon salt

- 1 tablespoon ground coriander

- ½ teaspoon ground thyme

- 1 teaspoon cilantro

- 3 tablespoon mayo sauce

- 1 teaspoon curry paste

- 1 teaspoon ground ginger

Directions:

1. Make the ginger sauce: grate the fresh ginger and combine it with the honey, fish stock, salt, ground coriander, ground thyme, cilantro, mayo sauce, curry paste, and ground ginger.

2. Whisk the mixture with the help of the fork.

3. Then rub the peeled squid with the ginger sauce. Do it with the help of the hands.

4. Put the squid in the slow cooker and sprinkle it with the remaining ginger sauce. You can add little bit water if desired.

5. After this, close the lid and cook the squid on LOW for 1 hour.

6. Then check if the squid is cooked with the help of the knife – pin the squid.

7. Transfer the prepared squid in the plate.

8. Serve it with your favorite sauce.

9. Enjoy!

Nutrition: calories 161, fat 1.9, fiber 1, carbs 17, protein 19

Parsley Seabass

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 8

Ingredients:

- 1 cup parsley

- 1 tablespoon dried parsley

- 1 yellow sweet pepper

- 1 cup carrot, grated

- 3-pound sea bass, peeled

- 1 tablespoon minced garlic

- ¼ cup lemon juice

- 1 teaspoon ground coriander

- 1 tablespoon fresh thyme leaves

- 1 onion

- 2 tomatoes

- 1 cup cream

- ½ cup fish stock

- 1 tablespoon bread crumbs

Directions:

1. Sprinkle the sea bass with the lemon juice and put it in the slow cooker.

2. Sprinkle the fish with the dried parsley, grated carrot, minced garlic, ground coriander, fresh thyme leaves, cream, and fish stock.

3. Close the lid and cook the sea bass for 1 hour on HIGH.

4. Meanwhile, wash the fresh parsley and chop it.

5. Slice the tomatoes.

6. Peel the onion and dice it.

7. When the time is over – open the slow cooker lid and cover the sea bass with the sliced tomatoes.

8. Then put the diced onion and cover it all with the chopped parsley.

9. Close the lid and cook the fish on LOW for 3 hours more.

10. When the sea bass is done – discard all the green from – leave only tomatoes.

11. The fish will have tender parsley smell.

12. Sprinkle the fish with the bread crumbs.

13. Enjoy!

Nutrition: calories 270, fat 9.8, fiber 2, carbs 11, protein 34

Salmon in Coconut Milk

Prep time: 16 minutes

Cooking time: 4 hours

Servings: 3

Ingredients:

- 1 oz butter, unsalted

- 1 tablespoon kosher salt

- 2 cup coconut milk

- 1 tablespoon coconut flakes

- 1 teaspoon ground black pepper

- 1 teaspoon lime zest

- 2 teaspoon paprika

- 1 garlic clove, peeled

- 1 teaspoon oregano

- 12 oz salmon fillet

Directions:

1. Melt the butter in the slow cooker at HIGH for 10 minutes.

2. Then add the kosher salt, coconut milk, ground black pepper, lime zest, paprika, peeled garlic clove, and oregano.

3. Then put the salmon fillet in the coconut milk liquid and close the lid.

4. Cook the fish on LOW for 4 hours.

5. When the salmon is cooked – remove it from the slow cooker and transfer to the plates without any almond milk.

6. Sprinkle the salmon with the coconut flakes.

7. Shred the salmon to combine it with the coconut flakes and make the homogenous mass.

8. Serve it!

Nutrition: calories 631, fat 54.7, fiber 5, carbs 13, protein 28

Seabass Cutlets

Prep time: 25 minutes

Cooking time: 2 hours

Servings: 8

Ingredients:

- 15 oz minced seabass

- 1 teaspoon salt

- 1 egg, beaten

- 1 tablespoon ground coriander

- 2 teaspoon soy sauce

- 1 tablespoon minced garlic

- ½ cup flour

- 3 tablespoon fresh dill, chopped

- 1 tablespoon olive oil

Directions:

1. Combine the minced seabass with the beaten egg and salt.

2. Add the ground coriander, soy sauce, minced garlic, and fresh dill.

3. Mix the mixture to make the smooth texture.

4. Make the cutlets from the sea bass mixture and dip them in the flour.

5. Pour the olive oil in the skillet and preheat it well.

6. Then put the prepared cutlets and cook them on the high heat for 1 minute from the each side.

7. Transfer the roasted cutlets in the slow cooker and add ½ cup of water.

8. Close the lid and cook them on HIGH for 2 hours more.

9. Serve the cutlets immediately.

10. Enjoy!

Nutrition: calories 212, fat 14.6, fiber 1, carbs 9.12, protein 11

Fish Sticks

Prep time: 20 minutes

Cooking time: 2.5 hours

Servings: 5

Ingredients:

- 1-pound cod fillet

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 cup panko bread crumbs

- 1 teaspoon thyme

- ½ teaspoon olive oil

- 4 tablespoon milk

- 2 large eggs, beaten

Directions:

1. Cut the cod fillet into the big strips.

2. Then sprinkle the cod strips with the salt, ground black pepper, thyme, and stir them carefully.

3. Whisk the eggs with the milk.

4. Then put the bread crumbs in the separated bowl.

5. Spray the slow cooker with the olive oil inside.

6. Then dip the fish strips in the whisked egg mixture.

7. After this, coat them in the bread crumbs.

8. Put the prepared fish sticks in the slow cooker.

9. Close the lid and cook them on LOW for 2.5 hours.

10. Serve the fish sticks warm.

11. Enjoy!

Nutrition: calories 118, fat 3.3, fiber 0, carbs 5, protein 16

Turmeric Shrimp Soup

Prep time: 20 minutes

Cooking time: 3 hours 20 minutes

Servings: 8

Ingredients:

- 8 oz shrimps

- 6 oz celery stalk

- 3 medium potatoes

- ¼ cup fresh dill

- ¼ teaspoon black peas

- ½ cup corn kernels

- 1 teaspoon salt

- ½ teaspoon ground thyme

- 1 onion

- 6 cup fish stock

- 1 teaspoon olive oil

- 1 tablespoon paprika

- 1 tablespoon turmeric

Directions:

1. Peel the onion and dice it.

2. Put the diced onion in the pan and add olive oil.

3. Roast the diced onion until golden brown.

4. Then pour the fish stock in the slow cooker.

5. Peel the shrimps and chop the celery stalk.

6. Chop the fresh dill.

7. Put the turmeric, paprika, diced onion, ground thyme, salt, corn kernels, black peas, chopped dill, and celery stalk in the slow cooker.

8. Peel the potatoes and cut them into the cubes.

9. Add the potato cubes in the slow cooker.

10. When you put all the ingredients from the list except the peeled shrimps – close the slow cooker.

11. Cook the soup on HIGH for 3 hours.

12. After this, add the peeled shrimps.

13. Cook the soup for 20 minutes on HIGH.

14. Ladle the shrimp soup in the bowls and serve.

15. Enjoy!

Nutrition: calories 190, fat 2.8, fiber 4, carbs 29, protein 13

Cayenne Pepper Snapper

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 7

Ingredients:

- 1 tablespoon cayenne pepper

- 1 jalapeno pepper

- 1 sweet pepper

- 1 yellow onion

- 1 tablespoon coriander leaves

- 3-pound snapper

- 1 teaspoon cilantro

- ½ teaspoon paprika

- 1 teaspoon ground coriander

- ¼ cup lemongrass

- 1 tablespoon kosher salt

- 1 tablespoon minced garlic

- 1 cup water

- 2 oz lemon wedges

- ½ teaspoon sesame oil

Directions:

1. Peel and wash the snapper carefully.

2. Combine the coriander leaves, cilantro, paprika, ground coriander, lemongrass, and kosher salt together.

3. Mix the mixture and fill the snapper.

4. After this, rub the fish with the minced garlic.

5. Put the lemon wedges in the snapper.

6. Then pour olive oil in the slow cooker vessel.

7. Remove the seeds from the sweet pepper.

8. Chop the jalapeno and yellow onion.

9. Cut the sweet pepper into the strips.

10. Then put the vegetables over the snapper.

11. Add the water and close the lid.

12. Cook the snapper on LOW for 6 hours.

13. When the time is over – transfer the vegetables to the serving plates.

14. After this, transfer the snapper in the wooden board – discard all the green from it and put the fish on the vegetables.

15. Serve the fish immediately.

16. Enjoy!

Nutrition: calories 218, fat 3.2, fiber 1, carbs 5, protein 41

Salmon Pie

Prep time: 25 minutes

Cooking time: 9 hours

Servings: 8

Ingredients:

- 10 oz yeast dough

- 1 teaspoon olive oil

- 1-pound salmon

- 1 tablespoon lemon juice

- ¼ cup cream cheese

- 6 oz Cheddar cheese shredded

- 1 tablespoon oregano

- 1 teaspoon salt

- 2 large eggs

- 1 cup onion, diced

Directions:

1. Brush the parchment with the olive oil and put it in the slow cooker.

2. Then roll the dough and put it in the slow cooker too.

3. Beat the eggs in the bowl and whisk them.

4. Combine the whisked eggs with the lemon juice, cream cheese, oregano, salt, and diced onion.

5. Chop the salmon and add it to the whisked egg mixture.

6. Then pour the fish mixture in the rolled dough.

7. Cover the pie with the shredded cheese and close the lid.

8. Cook the salmon pie for 9 hours on LOW.

9. When the pie is cooked – it will have the golden brown surface.

10. Remove it from the slow cooker and cut into the pieces.

11. Serve it warm.

12. Enjoy!

Nutrition: calories 237, fat 10.1, fiber 3, carbs 11, protein 24

Slow Cooker Rosemary Trout

Prep time: 10 minutes

Cooking time: 4 hours

Servings: 4

Ingredients:

- 4 tablespoon fresh rosemary

- 1 lime

- 1 cup fish stock

- 1-pound trout filler

- 1 teaspoon kosher salt

- 1 teaspoon ground black pepper

- 1 teaspoon minced garlic

- 2 tablespoon butter

Directions:

1. Put the butter in the slow cooker.

2. Then put the trout fillet.

3. Sprinkle the fillet with the kosher salt, minced garlic, and ground black pepper.

4. Chop the lime and sprinkle the fish.

5. Then chop the rosemary and combine it with the fish stock.

6. Pour the rosemary liquid in the slow cooker and close the lid.

7. Cook the fish on LOW for 4 hours.

8. When the fish is soft – it is cooked.

9. Remove it from the rosemary liquid and transfer the fish to the serving plates.

10. Serve it.

Nutrition: calories 239, fat 13.9, fiber 1, carbs 3, protein 25

Garlic Sole

Prep time: 18 minutes

Cooking time: 4 hours

Servings: 8

Ingredients:

- 3-pound sole

- 1 cup garlic

- 1 cup cream cheese

- ¼ cup butter

- 1 tablespoon kosher salt

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- 1 tablespoon turmeric

- 1 teaspoon sage

Directions:

1. Combine the kosher salt, paprika, ground black pepper, turmeric, and sage together in the bowl.

2. Stir the mixture.

3. Then add the sole and rub the fish with the spices from the both sides.

4. Peel the garlic and smash it.

5. Combine the smashed garlic with the cream cheese and whisk it carefully.

6. Toss the butter in the slow cooker and melt it on HIGH for 10 minutes.

7. Then add the cream cheese mixture and cook it on HIGH for 20 minutes more.

8. After this, add the spiced sole and close the lid.

9. Cook the dish on LOW for 3.5 hours.

10. Then check if the sole is soft.

11. Serve it!

Nutrition: calories 291, fat 17.8, fiber 1, carbs 8, protein 25

Tuna Dip

Prep time: 15 minutes

Cooking time: 5.5 hours

Servings: 9

Ingredients:

- 1-pound tuna, canned

- 1 onion, diced

- 4 tablespoon butter

- 1 cup cream cheese

- 5 oz Cheddar cheese

- 1 teaspoon turmeric

- 1 teaspoon ground black pepper

- ½ teaspoon nutmeg

Directions:

1. Melt butter in the slow cooker on HIGH for 15 minutes.

2. After this, add the diced onion and cook it on HIGH for 15 minutes more.

3. Then grate Cheddar cheese.

4. Add the grated cheese and cream cheese in the slow cooker.

5. After this, add canned tuna, turmeric, ground black pepper, and nutmeg.

6. Mix the mixture with the help of the wooden spatula and close the lid.

7. Cook the dip on LOW for 5 hours.

8. After this, close the slow cooker lid and stir the mixture well.

9. Transfer the prepared dip in the serving bowl and chill it till the room temperature.

10. Stir the mixture frequently during the chilling to not let it be solid.

11. Serve it with your favorite chips or corn tortillas.

12. Enjoy!

Nutrition: calories 204, fat 14.7, fiber 0, carbs 4.52, protein 14

Cream Tuna Casserole

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 12

Ingredients:

- 8 oz wild mushrooms

- 8 oz noodles, cooked

- 1-pound tuna, canned

- 3 potatoes

- 1 cup cream

- 7 oz Parmesan shredded

- 1 carrot

- ½ cup green peas, frozen

- 1 tablespoon salt

- 1 teaspoon ground ginger

- ½ teaspoon ground coriander

- ½ teaspoon cilantro

- 1 tablespoon oregano

- 1 teaspoon olive oil

- 1 cup fresh dill

- 1 cup water

Directions:

1. Chop the mushrooms.

2. Peel the potatoes and slice them.

3. Pour the olive oil in the skillet and add the mushrooms.

4. Roast the mushrooms on the medium heat for 6 minutes. Stir them frequently.

5. After this, put the mushrooms in the slow cooker.

6. Make the layer of the sliced potatoes over the roasted mushrooms.

7. Then Peel the carrot and grate it.

8. Sprinkle the potato layer with the grated carrot.

9. Shred Parmesan cheese.

10. Mash the canned tuna and combine it with the cheese.

11. Make the layer of the noodles in the slow cooker.

12. Then sprinkle the casserole with the green peas.

13. Add the salt, ground coriander, ground ginger, oregano, and cilantro.

14. Chop the fresh dill.

15. Put the tuna-cheese mixture in the slow cooker and flatten it well.

16. Then sprinkle the casserole with the chopped dill.

17. Add the cream and water and close the lid.

18. Cook the casserole on LOW for 8 hours.

19. After this, open the slow cooker lid and let the casserole chill till the room temperature.

20. Enjoy!

Nutrition: calories 296, fat 5.8, fiber 5, carbs 44.39, protein 19

Stuffed Trout

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 5

Ingredients:

- 16 oz whole trout, peeled

- ½ cup sweet corn

- ¼ cup rice, cooked

- 1 sweet pepper, chopped

- 1 tablespoon salt

- 1 teaspoon thyme

- 1 teaspoon ground black pepper

- ½ teaspoon paprika

- 1 tablespoon olive oil

- 1 tablespoon sour cream

- ¼ cup cream cheese

- 3 lemon wedges

- 2 tablespoon chives

Directions:

1. Combine the sweet corn and cooked rice together.

2. Add the chopped sweet pepper.

3. Then sprinkle the ingredients with the chives and salt.

4. Stir the mixture well.

5. Combine the thyme, ground black pepper, paprika, sour cream, olive oil, and cream cheese together.

6. Whisk the mixture.

7. Put the trout on the foil and rub it with the cream cheese mixture carefully.

8. Then fill the fish with the rice mixture.

9. Put the lemon wedges over the trout and wrap it in the foil.

10. Close the slow cooker lid and cook the fish for 4 hours on HIGH.

11. When the fish is cooked – remove it from the slow cooker and transfer directly to the serving plate.

12. Enjoy!

Nutrition: calories 255, fat 13.9, fiber 2, carbs 13.57, protein 22

Mushroom and Seabass Ragout

Prep time: 20 minutes

Cooking time: 8 hours

Servings: 8

Ingredients:

- 6 oz shiitake mushrooms

- 8 oz wild mushrooms

- 9 oz cremini mushrooms

- 2 white onions

- 1 tablespoon balsamic vinegar

- 1-pound sea bass, boneless

- 1 tablespoon ground celery

- 1 teaspoon salt

- 1 teaspoon ground nutmeg

- 2 tablespoon sliced garlic

- 3 carrot, chopped

- 1 tablespoon butter

- ½ teaspoon sage

- 2 cup water

- 3 tablespoon fresh dill

- 1 tablespoon fresh celery

Directions:

1. Chop the shiitake mushrooms, wild mushroom, and cremini mushrooms.

2. Sprinkle the mushrooms with the balsamic vinegar, ground celery, and salt.

3. Put the mushrooms in the slow cooker and add the butter.

4. Cook the mushrooms on LOW for 1 hour.

5. After this, chop the sea bass.

6. Add the chopped sea bass in the slow cooker.

7. Add the balsamic vinegar, ground nutmeg, sliced garlic, chopped carrot, sage, fresh dill, and fresh celery.

8. Stir the mass with the spatula and pour water.

9. Close the slow cooker lid and cook the ragout for 7 hours on LOW.

10. When it is done – stir it gently to not damage the components and serve.

11. Enjoy!

Nutrition: calories 313, fat 5, fiber 9, carbs 55.86, protein 20

Salmon Miso Soup

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 9

Ingredients:

- 7 cup fish stock

- 1 cup water

- 2 tablespoon miso paste

- 10 oz salmon fillet

- 4 oz carrot

- 1 white onion

- 1 tablespoon fresh dill, chopped

- 6 oz tofu, chopped

- 1 teaspoon salt

- ½ teaspoon brown sugar

- ½ teaspoon ground coriander

Directions:

1. Sprinkle the salmon fillet with the salt and ground coriander.

2. Pour the fish stock into the slow cooker and add the prepared salmon fillet.

3. Dice the white onion and peel the carrot.

4. Chop the carrot.

5. Add the vegetables in the slow cooker too and close the lid.

6. Cook the salmon on LOW for 2 hours.

7. Meanwhile, combine the water with the miso paste and whisk it till miso paste is dissolved.

8. When the salmon is cooked – add the miso paste water and tofu cheese in the slow cooker.

9. Sprinkle it with the brown sugar and close the lid.

10. Cook the soup on HIGH for 1 hour.

11. After the time is over – check if the salmon and vegetables are cooked.

12. Ladle the miso soup into the serving bowls and serve it.

13. Enjoy!

Nutrition: calories 148, fat 7.9, fiber 2, carbs 5.82, protein 15

Sweet Shrimps with Fresh Dill

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 4

Ingredients:

- 4 tablespoon fresh dill

- ¼ cup pineapple juice

- 2 tablespoon sugar

- 3 tablespoon mango puree

- 1 tablespoon butter

- 1-pound shrimps

- 1 teaspoon ground ginger

- ½ teaspoon lemon juice

- 1 tablespoon tomato juice

- 1 cup water

- ½ teaspoon sage

Directions:

1. Peel the shrimps and put them in the slow cooker.

2. Add water and sage and close the lid.

3. Cook the shrimps on HIGH for 20 minutes.

4. Meanwhile, melt the butter and combine it with the mango puree, sugar, pineapple juice, ground ginger, lemon juice, and tomato juice.

5. Churn the liquid.

6. Chop the fresh dill and add it to the sweet liquid. Stir it.

7. When the time is over – strain the shrimps and return them back in the slow cooker.

8. Add the sweet dill liquid and stir the shrimps.

9. Close the slow cooker lid and cook the seafood for 20 minutes more or till the shrimps are totally pink and cooked.

10. Serve the shrimps with the sweet remaining hot sauce.

11. Enjoy!

Nutrition: calories 192, fat 5.4, fiber 2, carbs 12.18, protein 24

Orange Fish

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 7

Ingredients:

- 3 oranges

- 2-pound cod, peeled

- 1 tablespoon honey

- 1 garlic clove

- 1 teaspoon ground white pepper

- ½ teaspoon paprika

- 1 teaspoon chili flakes

- ½ teaspoon salt

- 2 tablespoon lemon juice

- 1 teaspoon olive oil

- ½ teaspoon honey

Directions:

1. Peel the oranges and chop them.

2. Peel the garlic clove and slice it.

3. Sprinkle the cod with the ground white pepper, paprika, chili flakes, and salt.

4. Stir it carefully.

5. After this, sprinkle the fish with the lemon juice, olive oil, and 1 tablespoon honey.

6. Combine the chopped oranges and sliced garlic together.

7. Add the ½ teaspoon of honey. Stir it carefully.

8. Fill the fish with the oranges and wrap in the foil.

9. Then place the wrapped fish in the slow cooker and close the lid.

10. Cook the cod on HIGH for 3 hours.

11. Then discard the foil and serve the cod.

12. Enjoy!

Nutrition: calories 141, fat 1.4, fiber 2, carbs 11.74, protein 21

Salmon Chili

Prep time: 21 minutes

Cooking time: 3.5 hours

Servings: 8

Ingredients:

- 1-pound salmon

- 7 oz shrimps

- 1 tablespoon salt

- 1 cup tomatoes, canned

- 1 teaspoon ground white pepper

- 1 tablespoon tomato sauce

- 2 onions

- 1 cup carrot, chopped

- 1 can red beans

- ½ cup tomato juice

- 1 cup fish stock

- 1 teaspoon cayenne pepper

- 1 cup bell pepper, chopped

- 1 tablespoon olive oil

- 1 teaspoon coriander

- 1 cup water

- 6 oz Parmesan, shredded

- 1 garlic clove, sliced

Directions:

1. Put the canned tomatoes in the slow cooker.

2. Add the ground white pepper, tomato sauce, chopped carrot, and red beans.

3. Then add tomato juice, fish stock, and cayenne pepper, chopped bell pepper, coriander, water, and sliced garlic clove.

4. Dice the onions and add them in the slow cooker vessel too.

5. Close the slow cooker lid and cook the ingredients for 3 hours on HIGH.

6. Meanwhile, pour the olive oil in the slow cooker.

7. Peel the shrimps and chop the salmon.

8. Add the seafood in the olive oil and roast the mixture on the medium heat for 3 minutes. Stir it gently with the help of the spatula.

9. Add the seafood mixture in the slow cooker and stir it.

10. Close the lid and cook the chili on HIGH for 30 minutes more.

11. Let the cooked chili chill gently and serve it.

12. Enjoy!

Nutrition: calories 281, fat 7.9, fiber 4, carbs 22.52, protein 30

Slow Cooker Fish Cakes

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 12

Ingredients:

- 1-pound trout

- 6 oz mashed potato

- 1 carrot, grated

- ½ cup fresh parsley

- 1 teaspoon salt

- ½ cup panko bread crumbs

- 1 egg, beaten

- 1 teaspoon minced garlic

- 1 onion, grated

- 1 teaspoon olive oil

- 1 teaspoon ground black pepper

- ¼ teaspoon cilantro

Directions:

1. Mince the trout and combine it with the mashed potato.

2. Sprinkle the mixture with the grated carrot, salt, minced garlic, grated onion, ground black pepper, and cilantro,

3. Mix the mixture up and add the egg.

4. Chop the parsley and add it to the fish mixture.

5. Add the panko bread crumbs and stir it carefully until you get the homogenous mass.

6. Pour the olive oil in the slow cooker.

7. Make 12 small balls from the fish mixture and flatten them to make the small cakes.

8. Put the fish cakes in the slow cooker and close the lid.

9. Cook the dish on LOW for 5 hours.

10. Turn the fish cakes into another side after 2.5 hours of cooking.

11. Serve the fish cakes hot.

12. Enjoy!

Nutrition: calories 93, fat 3.8, fiber 1, carbs 5.22, protein 9

Trout Croquettes

Prep time: 18 minutes

Cooking time: 3 hours

Servings: 8

Ingredients:

- 14 oz trout fillet

- 3 tablespoon Worcestershire sauce

- 7 tablespoon flour

- 2 eggs

- 1 tablespoon Italian Seasoning

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 6 oz rice, cooked

- 3 tablespoon milk

- 1 teaspoon paprika

- 2 tablespoon sesame oil

Directions:

1. Grind the trout fillet and put it in the big bowl.

2. Add Worcestershire sauce, flour, Italian seasoning, salt, ground black pepper, cooked rice, milk, and paprika.

3. Then beat the eggs in the bowl.

4. Transfer the mixture to the blender and blend it until smooth.

5. After this, make the croquettes from the fish mixture.

6. Spray the slow cooker bowl with the sesame oil inside and put the fish croquettes there.

7. Close the lid and cook the fish croquettes for 3 hours on HIGH.

8. When the croquettes are done – transfer them to the serving plate and chill.

9. Enjoy!

Nutrition: calories 186, fat 9.6, fiber 1, carbs 10.24, protein 14

Thai Fish Cakes

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 10

Ingredients:

- 6 oz squid

- 10 oz salmon fillet

- 2 tablespoon chili paste

- 1 teaspoon cayenne pepper

- 2 oz lemon leaves

- 3 tablespoon green peas, mashed

- 2 teaspoon fish sauce

- 2 egg white

- 1 egg yolk

- 1 teaspoon oyster sauce

- 1 teaspoon salt

- ½ teaspoon ground coriander

- 1 teaspoon sugar

- 2 tablespoon butter

- ¼ cup cream

- 3 tablespoon almond flour

Directions:

1. Grind the squid and salmon fillet and place them in the bowl.

2. Sprinkle the seafood with the chili paste and cayenne pepper.

3. Chop the lemon leaves and add them to the seafood mixture.

4. After this, add the mashed green peas and fish sauce.

5. Combine the egg whites and egg yolk in another bowl and whisk it.

6. Put the whisked egg mixture into the seafood mixture.

7. Add the oyster sauce, salt, ground coriander, sugar, and almond flour.

8. Take the spoon and mix the seafood mixture till it gets the smooth and homogenous texture.

9. Put the butter and cream in the slow cooker.

10. Close the lid and cook it on LOW for 1 hour.

11. Meanwhile, make the mini cakes from the fish mixture.

12. Put the fish cakes in the slow cooker and close the lid.

13. Cook the dish for 5 hours on LOW.

14. When Thai fish cakes are cooked – put them on the serving plates and sprinkle with the cream sauce.

15. Serve it hot.

16. Enjoy!

Nutrition: calories 112, fat 6.7, fiber 1, carbs 2.95, protein 10

Harissa Cod

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 6

Ingredients:

- 2 tablespoon harissa, dried

- 17 oz cod

- 1 teaspoon salt

- 1 tablespoon minced garlic

- 1 tablespoon sour cream

- ¼ cup soy sauce

- 1 tablespoon oyster sauce

- 1 teaspoon chili paste

- 1 teaspoon cilantro

- 1 red onion

- 1 cup fish stock

- ½ cup canned tomatoes

- 1 tablespoon harissa sauce

- 4 tablespoon orange juice

Directions:

1. Combine the dried harissa, salt, minced garlic, sour cream, soy sauce, oyster sauce, chili paste, cilantro, fish stock, harissa sauce, and orange juice in the bowl.

2. Whisk it with the help of the hand whisker.

3. After this, put the canned tomatoes in the slow cooker.

4. Then put the cod over the canned tomatoes.

5. Peel the onion and slice it.

6. Sprinkle the cod with the sliced onion.

7. Pour the fish stock.

8. Then add the whisked harissa mixture and close the slow cooker lid.

9. Cook the fish on LOW for 7 hours.

10. Then remove the fish gently from the slow cooker and chill it for 10 minutes.

11. If the fish is too spicy – serve it with the cream sauce.

12. Enjoy!

Nutrition: calories 116, fat 2.9, fiber 1, carbs 7.4, protein 15

Shri Lanka Mackerel Cutlet

Prep time: 30 minutes

Cooking time: 2 hours

Servings: 14

Ingredients:

- 16 oz mackerel fillet

- 1 cup mashed potato

- 1 chili pepper

- 1 cup onion, grated

- 1 teaspoon minced garlic

- ¼ teaspoon ground ginger

- 1 oz curry powder

- 1 teaspoon salt

- 4 oz tomato sauce

- 1 teaspoon ground thyme

- 4 teaspoon lime juice

- 3 large eggs

- 1 cup bread crumbs

- 1 teaspoon chives

- 1 tablespoon onion powder

Directions:

1. Grind the chili pepper and combine it with the mashed potato.

2. Mince the mackerel fillet and add in the mashed potato.

3. Sprinkle the mashed potato mixture with the grated onion, minced garlic, ground ginger, curry powder, salt, ground thyme, lime juice, chives, and onion powder.

4. Mix the mackerel mixture with the help of the spoon carefully.

5. After this, make the small round cutlets.

6. Whisk the beaten eggs and dip the cutlets in them.

7. Then coat the cutlets in the bread crumbs.

8. Put the cutlets in the slow cooker and sprinkle them with the tomato sauce.

9. Close the lid and cook the cutlets for 2 hours on HIGH.

10. When the cutlets are cooked – leave them for 30 minutes.

11. Serve!

Nutrition: calories 83, fat 2, fiber 2, carbs 7.67, protein 8

Corn Fish Balls

Prep time: 25 minutes

Cooking time: 8 hours

Servings: 11

- Ingredients1 cup sweet corn

- 5 tablespoon fresh dill, chopped

- 1 tablespoon minced garlic

- 7 tablespoon bread crumbs

- 2 eggs, beaten

- 10 oz salmon

- 2 tablespoon semolina

- 2 tablespoon canola oil

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon cumin

- 1 teaspoon lemon zest

- ¼ teaspoon cinnamon

- 3 tablespoon almond flour

- 3 tablespoon scallion, chopped

- 3 tablespoon water

Directions:

1. Combine the sweet corn with the fresh dill.

2. Add the minced garlic, beaten eggs, semolina, salt, ground black pepper, cumin, lemon zest, cinnamon, almond flour, scallion, and mix the mixture.

3. Chop the salmon and add it to the mixture. Stir it.

4. After this, make the balls from the fish mixture and coat them in the bread crumbs.

5. Pour water and canola oil in the slow cooker.

6. Add the corn fish balls and close the lid.

7. Cook the fish balls for 8 hours on LOW.

8. Stir them every 1 hour.

9. Serve the prepared corn fish cutlets only hot.

10. Enjoy!

Nutrition: calories 201, fat 7.9, fiber 2, carbs 22.6, protein 11

Trout Piccata

Prep time: 10 minutes

Cooking time: 45 minutes

Servings: 4

- Ingredients4 oz dry white wine

- 1-pound trout fillet

- 2 tablespoon capers

- 3 tablespoon olive oil

- 3 tablespoon flour

- 1 teaspoon garlic powder

- 1 teaspoon dried rosemary

- 1 teaspoon oregano

- 1 teaspoon cilantro

- 1 tablespoon fresh dill, chopped

- 1 teaspoon ground white pepper

- 1 teaspoon butter

Directions:

1. Pour olive oil in the slow cooker.

2. Then add the trout.

3. Sprinkle the trout fillet with the garlic powder, dried rosemary, oregano, cilantro, and ground white pepper.

4. Close the lid and cook the fish on HIGH for 30 minutes.

5. Turn it into another side after 15 minutes of cooking.

6. Meanwhile, combine the dry wine and flour together.

7. Mix it until smooth,

8. Pour the dry wine mixture in the slow cooker.

9. Add capers and butter.

10. Then sprinkle the fish with the chopped fresh dill and close the lid.

11. Cook the fish for 15 minutes more on HIGH.

12. After this remove the fish from the liquid and serve.

13. Enjoy!

Nutrition: calories 393, fat 25.9, fiber 1, carbs 8, protein 32

Salmon Fingers

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 8

- Ingredients2 large eggs

- 1 cup panko bread crumbs

- 1 tablespoon turmeric

- 1 tablespoon butter

- 13 oz salmon fillet

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- ¼ cup chickpea, canned

- 1 teaspoon onion powder

- 2 tablespoon semolina

- ¼ teaspoon ginger

Directions:

1. Beat the eggs in the bowl and mix them with the help of the mixer.

2. Then add turmeric, salt, ground black pepper, semolina, and onion powder.

3. Add ginger and mix the mixture up.

4. Grind the salmon filler and blend the canned chickpeas.

5. Add the prepared salmon and chickpeas in the egg mixture and mix it until it is homogenous.

6. Form the medium logs (fingers) from the fish mixture.

7. Then sprinkle every fish finger with the bread crumbs.

8. Melt the butter and pour it in the slow cooker.

9. Then put the fish finger and close the lid.

10. Cook the fish finger on HIGH for 3 hours.

11. Stir them after 1.5 hours of cooking.

12. Serve the fish finger immediately or wrap them in the parchment.

13. Enjoy!

Nutrition: calories 149, fat 6.5, fiber 1, carbs 9.72, protein 12

Lime Flounder

Prep time: 18 minutes

Cooking time: 8 hours

Servings: 9

- Ingredients3-pound flounder, peeled

- 1 lime

- ½ cup lemon juice

- 1 tablespoon sugar

- 1 teaspoon ground ginger

- 1 teaspoon ground cumin

- ½ teaspoon ground coriander

- 1 teaspoon ground celery root

- 2 teaspoon olive oil

- 1 teaspoon garlic, sliced

- 1/4 teaspoon nutmeg

- 1 teaspoon chili flakes

Directions:

1. Slice the lime and fill the flounder.

2. Put the stuffed flounder in the foil.

3. Then sprinkle it with the lemon juice.

4. Combine the sugar, ground ginger, ground cumin, ground coriander, ground celery root, nutmeg, and chili flakes in the bowl. Stir the spices with the help of the fork.

5. Then rub the flounder with the spices.

6. After this, sprinkle the fish with the sliced garlic and olive oil.

7. Wrap the flounder in the foil carefully and put it in the slow cooker.

8. Cook the fish on LOW for 8 hours.

9. Then discard the foil from the fish and put it on the serving plates.

10. Serve it!

Nutrition: calories 113, fat 3.6, fiber 2, carbs 11, protein 10

Snapper with Mushrooms

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients1 cup sour cream

- 1 onion, diced

- ¼ cup almond milk

- 1 teaspoon salt

- 7 oz cremini mushrooms

- 1 teaspoon ground thyme

- 1 tablespoon ground paprika

- 1 teaspoon ground coriander

- 1 teaspoon kosher salt

- 1 tablespoon lemon juice

- 1 teaspoon butter

- 1-pound snapper

- 1 teaspoon lemon zest

Directions:

1. Chop the snapper roughly.

2. Sprinkle the chopped snapper with the ground thyme, ground paprika, ground coriander, kosher salt, lemon juice, and lemon zest.

3. Mix the fish up carefully and leave it for 10 minutes to marinate.

4. After this, put the butter in the slow cooker.

5. Add the chopped snapper mixture.

6. Then slice the cremini mushrooms and combine them with the diced onion.

7. Put the mushroom mixture over the chopped snapper.

8. Then pour the sour cream and almond milk.

9. Close the lid and cook the dish on LOW for 6 hours.

10. Stir the dish after 3 hours of cooking.

11. When the fish is cooked – stir it one more time and serve.

12. Enjoy!

Nutrition: calories 248, fat 6.3, fiber 5, carbs 31.19, protein 20

Carp Soup

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 10

- Ingredients¼ cup millet

- 8 cup water

- 1-pound carp, peeled, chopped

- 1 teaspoon black peas

- 1 teaspoon cilantro

- ¼ cup fresh parsley

- 1 tablespoon garlic, sliced

- 1 carrot, chopped

- 1 tablespoon salt

- 1 teaspoon ground celery root

- 1 teaspoon ground black pepper

Directions:

1. Put the millet in the slow cooker and add water.

2. Sprinkle the chopped carp with the cilantro and ground celery root.

3. Mix it carefully and transfer to the slow cooker.

4. Then add the sliced garlic, ground black pepper, chopped carrot, and salt.

5. Chop the fresh parsley and add it in the slow cooker too.

6. After this add the black peas and close the lid.

7. Cook the carp soup for 6 hours on LOW.

8. When the soup is cooked – ladle it into the serving bowls.

9. Add the sour cream if desired and serve.

10. Enjoy!

Nutrition: calories 83, fat 2.8, fiber 1, carbs 5.07, protein 9

Spicy Perch

Prep time: 25 minutes

Cooking time: 4.5 hours

Servings: 6

- Ingredients14 oz perch, peeled

- 1 teaspoon cayenne pepper

- 1 chili pepper

- 1 onion

- 3 garlic cloves

- 1 teaspoon ground ginger

- 1 teaspoon cilantro

- 1 tablespoon harissa paste

- 1 teaspoon curry paste

- 1 teaspoon olive oil

- 3 tablespoon fish sauce

- 3 tablespoon water

Directions:

1. Chop the chili pepper and peel the onion.

2. Slice the garlic cloves and dice the onion.

3. Rub the perch with the cayenne pepper, ground ginger, cilantro, harissa paste, and curry paste.

4. Then fill the perch with the sliced garlic, diced onion, and chopped chili pepper.

5. Combine the olive oil and fish sauce in the bowl.

6. Add the water and whisk it.

7. Put the foil in the slow cooker and transfer the perch there.

8. Sprinkle the fish with the fish sauce liquid and wrap it in the foil carefully.

9. Close the lid and cook the fish on HIGH for 4.5 hours.

10. When the fish is cooked – remove it from the slow cooker.

11. Let it for 15 minutes in foil and then discard it.

12. Serve!

Nutrition: calories 88, fat 1.5, fiber 1, carbs 4, protein 14

Stuffed Squid

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 4

- Ingredients1-pound squid tubes

- 2 oz capers

- 1 cup tomatoes, chopped

- 1 teaspoon salt

- 1 teaspoon cayenne pepper

- 1 teaspoon ground black pepper

- 1 teaspoon butter

- 1 tablespoon tomato paste

- 1 garlic clove, chopped

- 1 cup chicken stock

- 6 oz ground chicken

- 1 teaspoon cilantro

Directions:

1. Combine the chopped tomatoes, salt, cayenne pepper, ground black pepper, butter, capers, chopped garlic clove, ground chicken, and cilantro in the bowl.

2. Mix the mixture carefully.

3. Fill the squid tubes with the ground chicken mixture.

4. Sprinkle the squid tubes with the tomato paste and put them in the slow cooker.

5. Add the chicken stock and close the lid.

6. Cook the stuffed squid on LOW for 7 hours.

7. Stir the squid tubes frequently during the cooking.

8. When the dish is cooked – let it chill.

9. Slice it with the help of the knife and serve.

10. Enjoy!

Nutrition: calories 216, fat 7, fiber 1, carbs 10.1, protein 28

Halibut with Peach

Prep time: 25 minutes

Cooking time: 1 hour

Servings: 6

- Ingredients16 oz halibut fillet

- 4 tablespoon peach puree

- 2 peach, pitted

- 1 teaspoon salt

- 1 teaspoon turmeric

- 1 teaspoon white sugar

- 1 tablespoon sour cream

- ½ teaspoon ground white pepper

- 3 oz tangerines

- 1 tablespoon maple syrup

- 1 teaspoon oregano

- 1 teaspoon olive oil

- 1 teaspoon garlic, sliced

- ½ teaspoon sage

Directions:

1. Peel the peaches and chop them.

2. Combine the chopped peaches with the peach puree.

3. Add salt, turmeric, white sugar, and sour cream.

4. Mix the puree mixture carefully.

5. Then rub the halibut fillet with the ground white pepper, maple syrup, oregano, and stir it carefully.

6. Pour the olive oil into the pan.

7. Add sliced garlic and sage.

8. Roast it for 1 minute on high heat.

9. Then add the halibut and roast it for 45 seconds on high heat from the each side.

10. Put the peach puree mixture in the slow cooker.

11. Add the roasted halibut and all the remaining oil from the pan.

12. Close the lid and cook the fish on LOW for 1 hour.

13. Serve it!

Nutrition: calories 198, fat 11.7, fiber 1, carbs 11.82, protein 12

Glazed Sesame Salmon

Prep time: 20 minutes

Cooking time: 1.5 hours

Servings: 7

- Ingredients5 tablespoon brown sugar

- 2 tablespoon sesame seeds

- 1 tablespoon balsamic vinegar

- 1 tablespoon butter

- 3 tablespoon water

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 teaspoon ground paprika

- 1 teaspoon turmeric

- ¼ teaspoon fresh rosemary

- 1 teaspoon olive oil

- 21 oz salmon fillet

Directions:

1. Combine the salt, ground black pepper, ground paprika, turmeric, and fresh rosemary in the bowl and grind the spices to have the homogenous texture.

2. Sprinkle the salmon fillet with the spices from the both sides.

3. Pour the olive oil into the pan and roast the salmon fillet on the high heat for 3 minutes or till you get the crunchy crust. The fish should be halved cooked.

4. Meanwhile, put the brown sugar and sesame seeds in the slow cooker.

5. Add the balsamic vinegar and butter.

6. Sprinkle the mixture with water and cook it on HIGH for 30 minutes.

7. Stir it frequently to not let the sugar burn.

8. Then add the salmon fillet and cook it on low for 1 hour more.

9. Stir the salmon fillet to make it glazed from every side.

10. Serve the cooked salmon hot.

11. Enjoy!

Nutrition: calories 170, fat 9.9, fiber 1, carbs 1.43, protein 18

Japanese Style Cod Fillet

Prep time: 15 minutes

Cooking time: 1.5 hours

Servings: 9

- Ingredients24 oz cod fillet

- 2 tablespoon miso paste

- 3 oz pickled jalapeno

- 2 tablespoon oyster sauce

- ¼ cup soy sauce

- ¼ cup fish stock

- 1 teaspoon sesame oil

- ½ teaspoon chili flakes

- ¼ teaspoon cayenne pepper

- 1 tablespoon sugar

Directions:

1. Chop the pickled jalapeno.

2. Combine the miso paste with the oyster sauce, soy sauce, fish stock, and sesame oil.

3. Add the chili flakes, cayenne pepper, and sugar.

4. Whisk it with the help of the fork to make the miso paste dissolve.

5. Then brush the cod fillet with the miso paste sauce.

6. Put the cod fillet in the slow cooker and sprinkle it with the remaining sauce.

7. Add the chopped pickled jalapeno pepper and close the lid.

8. Cook the fish on LOW for 1.5 hours.

9. When the fish is cooked – transfer it to the plate and shred gently with the help of the fork.

10. Sprinkle the fish with the slow cooker fish sauce and serve immediately.

11. Enjoy!

Nutrition: calories 95, fat 2.5, fiber 1, carbs 4.81, protein 13

Slow Cooker Crab

Prep time: 15 minutes

Cooking time: 1 hour

Servings: 6

- Ingredients15 oz crab

- 6 oz fennel bulb

- 1 lemon

- 1 tablespoon kosher salt

- 1 tablespoon oyster sauce

- 1 teaspoon black peas

- 6 cup water

- 1 tablespoon fresh parsley, chopped

- 1 oz bay leaf

- 4 oz shallot, peeled

Directions:

1. Put the crab in the slow cooker bowl.

2. Chop the fennel bulb and shallot roughly.

3. Put the vegetables in the slow cooker.

4. Add the kosher salt, black peas, and water.

5. Then add the bay leaf and close the lid.

6. Cook the crab on HIGH for 1 hours or until it is cooked. The crab will change the color into the red.

7. Meanwhile, squeeze the lemon juice and combine it with the chopped fresh parsley.

8. Add the oyster sauce and stir it.

9. When the crab is cooked – peel it to get the crab meat.

10. Put the crab meat in the serving bowl and sprinkle it with the oyster sauce mixture.

11. Serve it immediately.

Nutrition: calories 103, fat 1.3, fiber 3, carbs 9.78, protein 14

Light Lobster Soup

Prep time: 10 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients5 cup fish stock

- 1 tablespoon paprika

- ½ teaspoon powdered chili

- 1 teaspoon salt

- 8 oz lobster tails

- 6 oz Cheddar cheese

- 1 teaspoon ground white pepper

- 1/3 cup fresh dill

- 1 tablespoon almond milk

- 1 garlic clove, peeled

- 3 potatoes

Directions:

1. Pour the fish stock into the slow cooker vessel.

2. Peel the potatoes and cut them into the cubes.

3. Put the potato cubes in the slow cooker vessel.

4. Add the powdered chili, paprika, salt, ground white pepper, almond milk, and peeled garlic cloves.

5. Close the lid and cook the liquid for 2 hours on HIGH.

6. Meanwhile, chop the fresh dill.

7. When the time is passed – add the fresh dill and lobster tails.

8. Close the lid and cook the soup on HIGH for 1.5 hours more.

9. Shred Cheddar cheese.

10. Ladle the prepared soup into the bowls and sprinkle with the shredded cheese.

11. Serve!

12. Enjoy!

Nutrition: calories 261, fat 4.8, fiber 5, carbs 37.14, protein 19

Flounder Casserole

Prep time: 20 minutes

Cooking time: 6 hour

Servings: 11

- Ingredients8 oz rice noodles

- 2 cup chicken stock

- 12 oz flounder fillet, chopped

- 1 cup carrot, cooked

- ½ teaspoon ground black pepper

- 2 sweet peppers, chopped

- 3 sweet potatoes, chopped

- 2 tablespoon butter, melted

- 3 tablespoon chives

- 4 oz shallot, chopped

- 7 oz cream cheese

- 5 oz Parmesan, shredded

- ½ cup fresh cilantro, chopped

- 1 cup water

Directions:

1. Sprinkle the slow cooker vessel with the melted butter.

2. Then put the chopped flounder fillet in the bottom of the slow cooker.

3. Sprinkle it with the chopped carrot.

4. Then make the layer of the chopped sweet potatoes and sweet peppers.

5. Add the chives and chopped shallot.

6. Crush the rice noodles and add them in the slow cooker.

7. Sprinkle the mixture with the fresh cilantro.

8. Combine the water, ground black pepper, chicken stock, and whisk the mixture.

9. Pour the liquid into the slow cooker.

10. Cover the casserole with the shredded cheese and add the cream cheese.

11. Close the lid and cook it on LOW for 6 hours.

12. When the casserole is cooked – let it cool well.

13. Serve it!

Nutrition: calories 202, fat 9.1, fiber 2, carbs 19.86, protein 11

Fish Tacos

Prep time: 20 minutes

Cooking time: 2 hours

Servings: 6

- Ingredients9 oz mackerel fillet

- 1 teaspoon salt

- ¼ cup fish stock

- 1 teaspoon butter

- 1 teaspoon paprika

- ½ teaspoon ground white pepper

- 6 corn tortillas

- ¼ cup salsa

- 1 teaspoon minced garlic

- ½ teaspoon mayo sauce

Directions:

1. Rub the mackerel fillet with the salt, paprika, butter, ground white pepper, minced garlic, and mayo sauce.

2. Put the fish in the slow cooker.

3. Add the fish stock and close the lid.

4. Cook the fish on LOW for 2 hours or until the mackerel is cooked.

5. Meanwhile, spread the corn tortilla with the salsa carefully.

6. When the mackerel fillet is cooked – remove it from the slow cooker and shred.

7. Then sprinkle it with 2 teaspoons slow cooker liquid and stir.

8. Put the shredded mackerel fillet in the corn tortillas and wrap them.

9. Enjoy!

Nutrition: calories 120, fat 2.4, fiber 3, carbs 14.37, protein 11

Dill Crab Cakes

Prep time: 21 minutes

Cooking time: 1 hour

Servings: 12

- Ingredients12 oz crab meat, canned

- 4 tablespoon fresh dill

- 1 teaspoon salt

- ½ teaspoon cilantro

- 1 tablespoon turmeric

- 3 tablespoon almond flour

- ¼ cup mashed green peas

- 1 teaspoon olive oil

- 1 large egg

- 1 teaspoon lemon juice

Directions:

1. Put the canned crab meat in the blender.

2. Add the fresh dill, salt, cilantro, turmeric, and almond flour.

3. After this, add the mashed green peas, beat the egg, and sprinkle the mixture with the lemon juice.

4. Pulse the mass for 2 minutes or until you get the smooth dough.

5. Make the balls from the crab meat mixture and flatten them into the shape of the cakes.

6. Pour the olive oil in the slow cooker.

7. Put the crab cakes in the slow cooker.

8. Close the lid and cook the crab cakes for 1 hour on HIGH.

9. Turn them into another side after 30 minutes of cooking.

10. Remove the excess fat from the cakes and serve them.

11. Enjoy!

Nutrition: calories 45, fat 1.5, fiber 1, carbs 2.3, protein 6

Desserts

Easy Chocolate Cake

Prep time: 20 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients1 cup skim milk

- 2 cup brown sugar

- 1 cup cocoa powder

- 1 teaspoon baking soda

- 1 tablespoon vinegar

- ¼ teaspoon salt

- 2 cup flour

- 3 eggs

- 1 tablespoon caster sugar

Directions:

1. Beat the eggs in the mixer bowl and whisk them.

2. Add the skim milk, salt, and baking soda.

3. After this, add the vinegar and whisk it until homogenous.

4. Then sift the flour into the egg mixture.

5. Add the brown sugar and cocoa powder.

6. Mix it carefully till you get smooth but little bit liquid dough.

7. The texture of the dough should look like the sour cream.

8. Cover the slow cooker bowl with the parchment and pour the cocoa dough there.

9. Close the lid and set the LOW regime.

10. Cook the chocolate cake for 3.5 hours. Check if there are no liquid parts in the cake with the help of the toothpick.

11. Then remove it from the slow cooker or cook it for 30 minutes more (depends on the level of readiness of the cake.

12. Chill the chocolate cake and sprinkle it with the caster sugar.

13. Enjoy!

Nutrition: calories 419, fat 5.4, fiber 4, carbs 89.43, protein 10

Fruit Cobbler

Prep time: 10 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients1 cup cream

- 1 teaspoon cinnamon

- 7 oz biscuit mix

- ¼ cup sugar

- 6 oz bananas

- 4 oz peach, pitted

- 1 teaspoon vanilla extract

Directions:

1. Peel the bananas.

2. Chop the bananas and peaches roughly and put them in the slow cooker bowl.

3. Sprinkle the fruits with the sugar, vanilla extract, and cinnamon.

4. Add the biscuit mix and mix the fruits until homogenous.

5. Then pour the cream and close the lid.

6. Cook the fruit cobbler on LOW for 4 hours or until it is done.

7. Transfer the fruit cobbler in the ramekins. Add the ball of vanilla ice cream if desired.

8. Enjoy!

Nutrition: calories 356, fat 12.1, fiber 4, carbs 60.64, protein 5

Ginger Giant Cookies

Prep time: 15 minutes

Cooking time: 7.5 hours

Servings: 3

- Ingredients5 tablespoon butter

- 1 tablespoon ground ginger

- 1/3 cup sugar

- 1 teaspoon vanilla extract

- 1 cup flour

- ½ teaspoon baking soda

- 1 teaspoon lemon juice

- 1 egg

- 3 tablespoon cream

- 3 tablespoon chocolate drops

Directions:

1. Combine the ground ginger with sugar, vanilla extract, baking soda, lemon juice, and cream.

2. Whisk the liquid.

3. Then add the flour and beat the egg.

4. Sift the flour into the mixture and mix it well with the help of the hand mixer.

5. When the mixture starts to be homogenous – add the chocolate drops and continue to knead the dough with the help of the hands till the chocolate drops are homogenous with the dough.

6. Separate the dough into 3 parts.

7. Roll every part of the dough and make the circle of it with the help of the cutter.

8. Then cover the bowl of the slow cooker with the parchment and place the first circle of the dough there.

9. Cook the first cookie on the HIGH for 2.5 hours. Check if it is prepared with the help of the wooden stick.

10. Then remove the cookie from the slow cooker and chill it.

11. Place the second cookie in the slow cooker and cook it.

12. Repeat the same steps with the third cookie dough.

13. Serve the giant ginger cookies chilled.

14. Enjoy!

Nutrition: calories 556, fat 26.2, fiber 2, carbs 70.6, protein 9

Sweet Monkey Bread

Prep time: 15 minutes

Cooking time: 3 hour

Servings: 7

- Ingredients5 tablespoon maple syrup

- 2 tablespoon brown sugar

- 7 eggs

- 13 oz cinnamon rolls

- ½ teaspoon cinnamon

- 1 tablespoon white sugar

- 5 tablespoon butter

- ¼ teaspoon ground cardamom

Directions:

1. Chop he cinnamon rolls and put them in the bowl.

2. Sprinkle the chopped cinnamon rolls with the maple syrup, brown sugar, cinnamon, butter, and ground cardamom.

3. Mix the mixture well.

4. Beat the eggs in the separated bowl and whisk them.

5. Put the chopped cinnamon rolls mixture in the slow cooker.

6. Sprinkle it with the whisked eggs and stir gently with the help of the spatula.

7. Close the lid and cook the monkey bread for 3 hours on HIGH.

8. Then remove the monkey bread from the slow cooker and sprinkle it with the white sugar.

9. Serve it!

Nutrition: calories 437, fat 26.6, fiber 1, carbs 37.65, protein 12

Pecan Brownie

Prep time: 16 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients6 oz cocoa powder

- 3 oz dark chocolate

- 1 teaspoon baking powder

- 1 tablespoon lemon juice

- ¼ cup pecan

- 1 cup flour

- ½ cup skim milk

- 2 eggs

- 1 tablespoon butter

- 1 teaspoon vanilla extract

Directions:

1. Crush the dark chocolate carefully.

2. Combine the crushed dark chocolate with the cocoa powder and baking soda.

3. Crush the pecan and add them to the chocolate mixture.

4. Then add flour and stir it.

5. Beat the eggs in the separated bowl.

6. Whisk them and combine with the skim milk and vanilla extract.

7. Melt the butter to make it soft and add it to the skim milk mixture.

8. Mix it up.

9. Combine the dry mass with the liquid mass together.

10. Then cover the slow cooker bowl with the parchment or baking pepper.

11. Put the chocolate dough in the slow cooker and flatten it.

12. Close the lid and cook the brownie for 5 hours on LOW.

13. When the pecan brownie is cooked – remove it gently from the slow cooker and let it chill well.

14. After this, cut it into the serving pieces.

15. Serve it!

Nutrition: calories 280, fat 11.4, fiber 4, carbs 35.26, protein 9

Peanut Muffins

Prep time: 16 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients¼ cup peanut, crushed

- 1 tablespoon peanut butter

- 3 tablespoon butter

- 1/3 teaspoon salt

- ½ teaspoon baking soda

- 1 tablespoon lemon juice

- 1 teaspoon vanilla extract

- 1 egg

- ½ cup heavy cream

- 1 ½ cup flour

- 4 tablespoon sugar

- ¼ teaspoon lemon zest

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Directions:

1. Melt the peanut butter and butter.

2. Combine the ingredients together.

3. Add salt, baking soda, lemon juice, and vanilla extract.

4. Then beat the egg in the mixture and add the heavy cream.

5. Add sugar and lemon zest and mix it with the help of the hand mixer.

6. When the liquid is smooth – sift the flour there and continue to mix it until you get the batter.

7. Then pour the batter into the silicone molds. Fill only 1/3 space of the mold.

8. Put the muffins in the slow cooker and close the lid.

9. Cook the muffins on HIGH for 5 hours.

10. Check if the dessert is cooked and remove it from the slow cooker.

11. Discard the muffins from the silicon molds and chill them.

12. Serve!

Nutrition: calories 236, fat 12, fiber 1, carbs 26.13, protein 6

Spoon Cake

Prep time: 21 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients1-pound cake mix

- 5 oz water

- 7 oz peaches, canned, drained

- 4 large eggs

- 4 tablespoon butter, melted

- 8 tablespoon coconut

- 4 tablespoon walnuts, crushed

- 1 teaspoon lemon zest

- 4 tablespoon caster sugar

- 1/3 cup peach juice

- 3 teaspoon coconut

- 1 tablespoon butter, unsalted, melted

- 4 tablespoon peanut, crushed

Directions:

1. Chop the canned peaches and combine them with the 8 tablespoon coconut, crushed peanuts, lemon zest, and water.

2. Mix it and add the cake mix.

3. Stir it carefully and put the slow cooker.

4. Close the lid and cook the spoon cake for 4 hours on HIGH.

5. Meanwhile, make the glaze for the spoon cake: combine the peach juice, caster sugar, 3 teaspoon coconut, melted unsalted butter, and crushed peanuts.

6. Mix the glaze until you get the sauce texture.

7. When the spoon cake is cooked – put it in the serving bowls.

8. Sprinkle every serving with the prepared glazed sauce generously.

9. Serve it!

Nutrition: calories 577, fat 24, fiber 3, carbs 83.17, protein 10

Lemon Curd

Prep time: 20 minutes

Cooking time: 2.5 hours

Servings: 4

- Ingredients4 large eggs

- 1 cup sugar

- 1 teaspoon lime zest

- 6 tablespoon butter, unsalted

- ½ cup lemon juice

Directions:

1. Beat the eggs in the bowl and whisk them with 1 cup of the sugar.

2. When you get the homogenous lemon color mixture – add the lime zest and half of all the lemon juice.

3. Mix it for 20 seconds more.

4. After this, add the unsalted butter and all the remaining lemon juice.

5. Whisk it gently and put in the slow cooker.

6. Set the slow cooker regime on LOW and cook the lemon curd for 2.5 hours.

7. Stir it frequently to not give the lemon curd to be burnt.

8. When the lemon curd got the thick sauce texture – it is cooked.

9. Pour it into the big bowl and chill well.

10. Stir it during the chilling time to time.

11. If you serve the lemon curd immediately – leave it in the bowl; in another case – keep it in the glass jar with the closed lid.

12. Enjoy!

Nutrition: calories 312, fat 21.9, fiber 0, carbs 27.78, protein 3

Pumpkin Cake Bombs

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients4 tablespoon pumpkin puree

- ½ teaspoon ground cardamom

- ¼ teaspoon ground cinnamon

- 1 cup flour

- 1 egg

- ¼ cup milk

- 3 tablespoon almond flour

- 1 tablespoon lemon juice

- ¼ cup sugar

- 2 tablespoon bread crumbs

- ½ tablespoon sesame oil

- 1 tablespoon honey, for serving

Directions:

1. Beat the egg in the bowl and add the pumpkin puree, ground cardamom, ground cinnamon, milk, almond flour, lemon juice, and sugar.

2. Blend it with the help of the hand blender.

3. Then sift the flour into the bowl and blend it for 2 minutes more.

4. You should get the soft but not sticky dough.

5. Then make the medium balls from the pumpkin dough.

6. Sprinkle the pumpkin balls with the bread crumbs gently.

7. Brush the slow cooker lid with the sesame oil.

8. Put the pumpkin balls in the slow cooker and close the lid.

9. Cook the desert for 3 hours on HIGH.

10. Check if the bombs are cooked. If you feel that the pumpkin cake bombs have not cooked yet – cook them for 1 hour more on LOW.

11. Then chill the pumpkin cake bombs till the room temperature and sprinkle them with the honey.

12. Serve them immediately.

Nutrition: calories 213, fat 6.5, fiber 2, carbs 32.24, protein 7

Fragrant Cinnamon Apples

Prep time: 15 minutes

Cooking time: 2 hours

Servings: 5

- Ingredients1-pound red apples

- 1 tablespoon cinnamon

- 3 tablespoon brown sugar

- 3 tablespoon lemon juice

- 2 tablespoon butter

- 1 tablespoon flour

- 1/3 teaspoon ground anise

- 2 teaspoon whipped cream, for serving

Directions:

1. Wash the red apples carefully and cut them into the halves.

2. Then remove the seeds from the apples.

3. Slice the prepared apple halves roughly and place them in the slow cooker.

4. Sprinkle the apple slices with the lemon juice and add butter.

5. Then combine the brown sugar, flour, and ground anise in the shallow bowl.

6. Stir it.

7. Sprinkle the apples with the brown sugar mixture and close the lid.

8. Cook the apples for 2 hours on HIGH.

9. Mix the apples carefully with the help of the spoon after 1 hour of cooking.

10. When the cinnamon apples are cooked – they are very tender.

11. Chill them till your appropriate temperature and serve.

12. Enjoy!

Nutrition: calories 110, fat 5.3, fiber 3, carbs 15.98, protein 1

Cherry Pudding

Prep time: 21 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients4 tablespoon cherry jam

- 2 cup milk

- 2 tablespoon cornstarch

- 1 tablespoon flour

- 6 tablespoon white sugar

- 1 teaspoon vanilla extract

- 2 tablespoon butter

- 4 egg yolks

Directions:

1. Combine the milk with the cherry jam and whisk it gently with the help of the fork.

2. Then leave the 5 tablespoons of the cheery milk and pour all milk in the slow cooker.

3. Add the butter and vanilla extract in the slow cooker.

4. After this, whisk the white sugar and egg yolks until you get a lemon color mixture.

5. Put the whisked egg yolk mixture in the slow cooker and stir it.

6. Close the lid and cook it on HIGH for 1 hour. Stir it frequently.

7. Combine the remaining cherry milk with the cornstarch and flour.

8. Whisk it.

9. After 1 hour of cooking – add the cornstarch mixture slowly and stir it constantly.

10. When you add all the liquid – stir the liquid 1 minute more and close the lid.

11. Cook the pudding on LOW for 4 hours more.

12. Chill the pudding and serve it!

Nutrition: calories 177, fat 12.1, fiber 0, carbs 11, protein 6

Almond Dump Cake

Prep time: 20 minutes

Cooking time: 4.5 hours

Servings: 3

- Ingredients7 oz cake mix

- 1 cup almond, crushed

- 3 tablespoon almond flour

- ¼ cup butter, unsalted

- ½ cup water

- 5 tablespoon white sugar

- 1 teaspoon vanilla extract

- 1 teaspoon lemon zest

Directions:

1. Melt the butter and combine it with the almond flour and white sugar.

2. Add vanilla extract and lemon zest. Whisk the mass.

3. Add the cake mix and stir it carefully.

4. Add the water and knead very thick batter.

5. Then crush the almonds.

6. Put the crushed almonds in the slow cooker bowl.

7. Then dump the cake mix mixture in the slow cooker and close the lid.

8. Cook the dump cake for 4.5 hours on LOW.

9. When the cake is cooked – transfer it to the big serving plate.

10. Chill the dump cake carefully.

11. Serve it.

Nutrition: calories 428, fat 20.8, fiber 1, carbs 56.93, protein 4

Apple Pie Dip

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 4

- Ingredients2 cup apples

- 1 can caramel sauce

- 1/3 teaspoon lemon zest

- 1 teaspoon lemon juice

- ½ teaspoon ground cinnamon

- 1 tablespoon apple pie seasoning

- ½ teaspoon ground ginger

- ½ teaspoon ground cardamom

- 1 tablespoon butter

Directions:

1. Peel the apples and discard the seeds from them.

2. Chop the apples into the small pieces.

3. Sprinkle the apple pieces with the lemon juice and the lemon zest.

4. Stir the mixture and put it in the slow cooker.

5. Add the ground cinnamon, ground ginger, and ground cardamom.

6. Mix the apple mixture with the help of the wooden spatula.

7. Add butter and caramel sauce.

8. Add the apple pie seasoning.

9. Close the slow cooker lid and cook the dip for 1 hour on HIGH.

10. After this, stir the mixture carefully to make it homogenous.

11. Cook the apple pie dip for 2 hours more on LOW.

12. Let the prepared apple pie dip chill well.

13. Serve it or keep in the fridge.

Nutrition: calories 248, fat 7.1, fiber 2, carbs 46.74, protein 3

Fudge Cake

Prep time: 18 minutes

Cooking time: 5 hours

Servings: 6

- Ingredients9 oz sugar

- 6 oz flour

- 4 oz cocoa powder

- 1 teaspoon baking soda

- 1 tablespoon vinegar

- 1/3 teaspoon salt

- 5 oz milk

- 3 tablespoon butter

- 1 teaspoon vanilla extract

- 6 oz chocolate chips

- 1 cup water, boiled

Directions:

1. Combine the sugar, flour, cocoa powder, and baking soda in the bowl.

2. Add vinegar and salt.

3. Stir the dry mixture gently with the help of the fork.

4. Then add the milk and vanilla extract.

5. Add butter.

6. Use the hand blender to get the texture of the smooth batter.

7. Cover the slow cooker bowl with the parchment and pour the smooth batter there.

8. Flatten it carefully with the silicone spatula.

9. Sprinkle the dough with the chocolate chips and boiled water.

10. Do not stir the dough and close the lid.

11. Cook the fudge cake for 5 hours on HIGH or till the fudge cake is cooked.

12. Serve it warm.

13. Enjoy!

Nutrition: calories 549, fat 13.9, fiber 3, carbs 98.19, protein 8

Classic Apple Pie

Prep time: 20 minutes

Cooking time: 3 hour

Servings: 6

- Ingredients1 box yellow cake mix

- 1 teaspoon ground cinnamon

- 1 teaspoon vanilla extract

- ½ cup white sugar

- 2 eggs

- ½ teaspoon nutmeg

- 1 cup apples, chopped

- 4 tablespoon butter

- ¼ cup sour cream

Directions:

1. Beat the eggs in the bowl.

2. Add the ground cinnamon and vanilla extract.

3. Then add the white sugar and nutmeg.

4. Add butter and sour cream.

5. Use the hand mixer to make the soft mixture.

6. Add the yellow cake mix and knead the dough with the help of the spoon.

7. Add the chopped apples and stir the dough gently.

8. After this, cover the slow cooker bowl with the baking paper and put the apple pie dough there.

9. Make the palms wet and flatten the dough to make the surface flat.

10. Close the slow cooker lid and cook the apple pie for 3 hours on LOW.

11. When the apple pie is cooked – chill it gently to leave it still a little bit warm.

12. Cut the apple pie into pieces and serve it.

13. Serve the apple pie with the ice cream balls if desired.

14. Enjoy!

Nutrition: calories 527, fat 20, fiber 2, carbs 79.61, protein 8

Charlotte

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 8

- Ingredients6 eggs

- 1 cup flour

- 1 cup apples

- 1 cup sugar

- 1 cup flour

- 1 teaspoon vanilla extract

- 1 teaspoon butter

- 1 teaspoon powdered sugar

- 1 pinch fresh mint

Directions:

1. Separate the egg whites and egg yolks.

2. Start to whisk the egg yolks.

3. When the egg yolks increase in twice times – add the sugar and continue to whisk it until you get bright yellow color.

4. Add the vanilla extract.

5. Then whisk the egg whites carefully until you get the strong peaks.

6. Add the flour and stir it gently with the help of the silicone spatula.

7. Then combine the egg yolk mixture and the egg white mixture together.

8. Stir it carefully.

9. Slice the apples.

10. Butter the slow cooker bowl and pour the dough there.

11. After this, add the sliced apples and close the lid.

12. Cook the Charlotte for 5 hours on LOW.

13. Check if the Charlotte is cooked and remove it from the slow cooker.

14. Chill it well. The Charlotte can decrease during chilling little.

15. Cut into the pieces and sprinkle with the powdered sugar and fresh mint.

16. Enjoy!

Nutrition: calories 296, fat 8.7, fiber 1, carbs 43.51, protein 10

Cinnabons Pie

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients1 teaspoon fresh yeast

- 2 cup flour

- 1 egg

- 4 oz whey

- ½ teaspoon salt

- 1 teaspoon white sugar

- 1 cup sugar, brown

- 1 cup butter

- 5 tablespoon ground cinnamon

- 1 teaspoon vanilla extract

- 1 can condensed milk

- ½ teaspoon olive oil

Directions:

1. Preheat the whey little (till the room temperature) and combine it with the fresh yeast.

2. Whisk it till the fresh yeast is dissolved.

3. Then beat the egg in the whey mixture.

4. Add the salt and white sugar.

5. Add the flour and knead the soft non-sticky dough.

6. Cover the prepared dough with the towel and leave it in the warm place to get the opportunity for the dough to rise.

7. Then roll the dough into the big flat square.

8. Combine the brown sugar and ground cinnamon together. Stir it.

9. Spread the rolled dough with the butter.

10. Then sprinkle the dough with the cinnamon-sugar mixture well.

11. Roll the dough in the long log.

12. Then make the snail from the dough log.

13. Cover the slow cooker vessel with the baking paper, brush it with the olive oil, and put the cinnamon snail there.

14. Cook the cinnabons pie for 3 hours on HIGH.

15. When the cinnabons pie is cooked – transfer it to the plate and sprinkle it with the condensed milk.

16. Serve it!

Nutrition: calories 667, fat 40.1, fiber 6, carbs 71.65, protein 7

Walnut Pudding Cake

Prep time: 25 minutes

Cooking time: 5.5 hours

Servings: 5

- Ingredients1 teaspoon canola oil

- ½ cup walnuts, crushed

- 5 oz heavy cream

- 1 teaspoon instant coffee

- 5 tablespoon coconut flour

- 4 eggs

- ½ teaspoon vanilla extract

- 4 tablespoon sugar

- 1 cup milk

- 1 tablespoon cornstarch

Directions:

1. Brush the slow cooker with the canola oil inside.

2. Then whisk the heavy cream until it is increased little.

3. Combine the whisked heavy cream with the instant coffee and stir it carefully.

4. Add the vanilla extract and sugar.

5. Stir it carefully.

6. Beat the eggs in the separated bowl and whisk them lightly.

7. Then combine them with milk and cornstarch.

8. Stir it until smooth.

9. Add the coconut flour in the cream mixture.

10. Stir it carefully.

11. Add the crushed walnuts.

12. Combine the egg mixture with the cream mixture and whisk it with the help of the hand whisker.

13. Pour the pudding mixture into the slow cooker.

14. Close the lid.

15. Set the regime “LOW” and cook the pudding for 5.5 hours.

16. When the time is over – stir the pudding carefully and chill it till the room temperature.

17. Then stir it gently again and serve.

Nutrition: calories 327, fat 26, fiber 1, carbs 13.64, protein 11

Carrot Muffins

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients1 cup carrot, grated

- 1 cup cream cheese

- 1 cup flour

- 3 tablespoon sugar

- 2 tablespoon butter

- 1 egg

- ½ teaspoon baking soda

- 1 teaspoon apple cider vinegar

- 1 tablespoon dark chocolate, grated

Directions:

1. Put the cream cheese, sugar, butter, baking soda, and apple cider vinegar in the bowl.

2. Mix it gently with the help of the fork.

3. Then add the flour and beat the egg.

4. Use the hand mixer to make the homogeneous texture of the batter.

5. Add the grated carrot and stir it gently.

6. Then fill the ½ part of every silicon muffin mold with the prepared carrot batter and put them in the slow cooker.

7. Cook the carrot muffins for 6 hours on HIGH. Check the muffins after 4 hours of cooking if they are prepared. The time of cooking mostly depends on the slow cooker manufacturer.

8. Chill the grated muffins and discard them from the silicone molds.

9. Enjoy!

Nutrition: calories 288, fat 18.2, fiber 1, carbs 24.46, protein 7

Baked Apple Slices

Prep time: 25 minutes

Cooking time: 2 hours

Servings: 5

- Ingredients5 red apples

- 6 oz Parmesan cheese

- 2 tablespoon white sugar

- 1 teaspoon nutmeg

- ½ teaspoon anise star

- 1 teaspoon vanilla extract

- 1 teaspoon honey

- 2 teaspoon butter

- 1 pinch salt

- 5 ice cream balls, for serving, if desired

Directions:

1. Discard the seeds from the apples and slice them roughly.

2. Grate Parmesan cheese.

3. Put the white sugar, nutmeg, anise star, vanilla extract, honey, butter, and salt in the slow cooker vessel.

4. Close the slow cooker lid and melt it on HIGH for 1 hour.

5. Stir the sweet mixture every 15 minutes.

6. Then toss the apple sliced in the slow cooker and coat them with the sweet hot liquid with the help of the spatula.

7. Close the lid and cook it for 40 minutes on HIGH.

8. Then make the layer of the grated cheese over the sliced apples and cook the dish for 20 minutes more on HIGH.

9. Transfer the hot apple slices in the serving bowls/plates.

10. Add the ice cream balls if desired and serve it hot.

Nutrition: calories 294, fat 11.9, fiber 5, carbs 36.3, protein 10

Simple Lava Cake

Prep time: 15 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients1 package cake mix

- 1 tablespoon sesame oil

- ½ cup water

- 3 tablespoon sugar

- 4 eggs

- 1/3 cup chocolate chips

- 1 cup milk

- 1 cup chocolate pudding

- ½ teaspoon vanilla extract

- 3 tablespoon maple syrup

Directions:

1. Put the cake mix in the bowl.

2. Beat the eggs there.

3. Add the water.

4. Sprinkle it with sugar and whisk the mixture with the help of the hand mixer.

5. Then combine the milk and chocolate pudding.

6. Add the vanilla extract and maple syrup.

7. Add the chocolate chips and make the mixture homogeneous.

8. Combine the cake mix mixture and milk mixture together to make the homogenous batter.

9. Spray the slow cooker vessel with the sesame oil.

10. Pour the lava cake dough in the slow cooker.

11. Cover the slow cooker with the parchment and then close the lid.

12. Cook the lava cake on LOW for 3 hours.

13. Then serve the lava cake immediately.

14. Enjoy!

Nutrition: calories 505, fat 12.8, fiber 1, carbs 85.2, protein 13

Caramel Cake

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 7

- Ingredients14 oz yellow cake mix

- 7 oz vanilla caramel

- 4 large eggs

- 8 oz water, boiled

- 4 tablespoon caster sugar

- ½ teaspoon canola oil

- 1 tablespoon butter, unsalted

- 1 teaspoon ground nutmeg

- ¼ teaspoon ground anise

Directions:

1. Beat the eggs in the bowl and whisk them carefully.

2. Add the vanilla caramel and caster sugar.

3. After this, add the boiled water and yellow cake mix/

4. Add butter and ground nutmeg.

5. Then sprinkle the ingredients with the ground anise and mix the mixture with the help of the hand mixer.

6. When you get the homogeneous dough with the light texture – it is done.

7. Pour the canola oil into the slow cooker.

8. Then add the caramel dough in the slow cooker.

9. Close the slow cooker lid and cook the cake for 3 hours on HIGH.

10. Check the condition of the cake after 2 hours of cooking.

11. Then chill the caramel cake and serve it.

12. Sprinkle the caramel cake with the condensed milk if you like very sweet dessert.

13. Enjoy!

Nutrition: calories 436, fat 15.1, fiber 2, carbs 70.96, protein 5

Tapioca Pudding

Prep time: 8 minutes

Cooking time: 6.5 hours

Servings: 10

- Ingredients4.2 oz tapioca

- 3 cup milk

- 4 tablespoon white sugar

- 3 large eggs

- 1 teaspoon vanilla sugar

Directions:

1. Combine the tapioca, milk, white sugar, and vanilla extract in the slow cooker bowl.

2. Beat the eggs in the bowl and whisk them.

3. Pour the whisked egg mixture in the slow cooker and stir the milk mixture with the help of the spoon gently.

4. Close the lid and cook the pudding for 6.5 hours on LOW.

5. Then chill the prepared tapioca pudding and serve it.

6. Taste it!

Nutrition: calories 108, fat 4, fiber 0, carbs 14.45, protein 3

Super Tasty Banana Dip

Prep time: 1 5 minutes

Cooking time: 5 hours

Servings: 5

- Ingredients1-pound banana

- 1 cup cream

- 4 oz peaches

- 1 tablespoon butter

- ½ cup sugar, brown

- 1 teaspoon vanilla extract

- 1 tablespoon cherry juice

- 1 tablespoon cornstarch

- 2 tablespoon water

Directions:

1. Peel the bananas and chop them.

2. Chop the peaches.

3. Combine the ingredients with the cream.

4. Add butter, brown sugar, vanilla extract, cherry juice, cornstarch, and water.

5. Put the mixture in the mixer bowl and mix it for 3 minutes on the high speed.

6. After this, pour the banana mixture in the slow cooker.

7. Close the lid and cook it for 5 hours on LOW.

8. Stir the banana dip after 3 hours of cooking gently.

9. Serve the banana dip only when it gets the room temperature.

10. Taste it!

Nutrition: calories 486, fat 13.3, fiber 10, carbs 96.08, protein 5

Sweet Wild Rice

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 3

- Ingredients3 tablespoon caramel

- 1 cup wild rice

- 3 tablespoon sugar

- 1 teaspoon vanilla extract

- 3 cup milk

- 1 teaspoon fresh ginger, piece

- 1 oz cinnamon stick

- 2 tablespoon butter

Directions:

1. Put the wild rice in the slow cooker.

2. Add the vanilla extract and milk.

3. Stir the wild rice gently.

4. Then add the piece of the fresh ginger, and cinnamon stick.

5. Close the lid and cook the wild rice for 3 hours on HIGH.

6. Then remove the cinnamon stick and piece of the fresh ginger from the slow cooker.

7. Add the butter and caramel in the slow cooker and stir it until the caramel and butter are dissolved.

8. Close the lid and cook the wild rice on LOW for 1 hour more.

9. Then open the slow cooker lid and let the wild rice chill naturally.

10. Put the wild rice in the bowls and serve it warm.

11. Enjoy!

Nutrition: calories 548, fat 20.5, fiber 9, carbs 77.78, protein 17

Coconut Pie

Prep time: 25 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients:5 eggs

- 1 cup milk

- 1 cup flour

- 1 cup coconut flakes

- 1/3 cup white sugar

- 1 teaspoon baking soda

- ½ cup whipped cream

- ½ cup strawberries

- 1 tablespoon lemon juice

- 1 teaspoon lemon zest

- 1 teaspoon vanilla sugar

- 1 teaspoon butter, unsalted

Directions:

1. Beat the eggs in the bowl and add the milk.

2. Whisk the liquid until smooth.

3. Add the coconut flakes, white sugar, baking soda, lemon juice, and vanilla sugar.

4. Stir the mixture with the help of the fork.

5. Then sift the flour into the mixture and make the batter.

6. Butter the slow cooker bowl.

7. Put the batter there and close the lid.

8. Cook the coconut pie for 3.5 hours on HIGH.

9. Meanwhile, slice the strawberries and combine them with the whipped cream.

10. When the coconut pie is cooked – chill it until the pie is cooled.

11. Then spread it with the whipped strawberry mixture.

12. Taste it!

Nutrition: calories 260, fat 15.2, fiber 2, carbs 21.98, protein 9

Bread Cake with Oranges

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:8 oz white bread

- 2 eggs

- 2 egg yolks

- ½ cup sugar, brown

- 2 oranges

- 3 tablespoon condensed milk

- 1 teaspoon ground ginger

- 2 oranges

- 1 teaspoon nutmeg

- 4 tablespoon butter

- ¼ cup cream cheese

- ¼ teaspoon baking spray

- 3 tablespoon flour

Directions:

1. Chop the white bread into the cubes and remove the crunchy parts.

2. Peel the oranges and chop them.

3. Then whisk the eggs and egg yolks.

4. Add the brown sugar and mix the egg with the help of the mixer for 1 minute.

5. Add the condensed milk and ground ginger.

6. Add the chopped oranges.

7. Then sprinkle the mixture with the nutmeg, butter, cream cheese, and flour.

8. Whisk it carefully.

9. Spray the slow cooker bowl with the baking spray.

10. Put the chopped white bread cubes in the slow cooker.

11. Then pour the egg mixture into the slow cooker and close the lid.

12. Cook the bread cake for 6 hours on LOW.

13. When the cake is cooked – chill it and put on the serving plate.

14. Chill it fully and slice.

15. Enjoy!

Nutrition: calories 352, fat 17.2, fiber 6, carbs 37.77, protein 13

Strawberry Pavlova

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients:8 egg whites

- 2 cup white sugar

- 5 tablespoon corn flour

- 1 cup strawberry

- 1 cup whipped cream

- ¼ teaspoon lemon juice

Directions:

1. Whisk the egg whites until you get the strong peaks.

2. Then add the white sugar and continue to whisk the egg whites for 1 minute more.

3. After this, add the corn flour and lemon juice.

4. Mix the mixture carefully.

5. Then put the parchment in the slow cooker bowl.

6. Pour the egg white mixture into the slow cooker.

7. Close the lid and cook “Pavlova” for 3 hours on HIGH.

8. Meanwhile, wash the strawberries and chop them.

9. When the egg white crust is cooked – chill it well and only after this transfer in the serving plate.

10. Spread it with the whipped cream carefully.

11. Then cover the cake with the chopped strawberries.

12. Taste it!

Nutrition: calories 278, fat 21, fiber 3, carbs 16.72, protein 8

Blueberry Bread Pudding

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 7

- Ingredients:10 oz white French bread

- 1 cup milk

- 4 eggs

- ½ cup sugar

- 3 tablespoon prunes

- ½ cup blueberries

- 1 tablespoon almond flour

- 1 teaspoon cornstarch

- 2 tablespoon cream cheese

- 1 teaspoon butter

- 1 tablespoon vanilla extract

Directions:

1. Chop the prunes.

2. Combine the blueberries with the sugar and blend them carefully.

3. Then chop white French bread and toss it in the slow cooker vessel.

4. Beat the eggs in the mixer bowl and whisk them.

5. Add the whisked eggs in the slow cooker.

6. Then sprinkle the bread with the blended blueberries.

7. Chop the prunes.

8. Add the chopped prunes in the slow cooker.

9. After this, add the almond flour, cornstarch, cream cheese, butter, and vanilla extract.

10. Mix the bread mixture with the wooden spatula to make it homogenous and close the lid.

11. Cook the pudding for 4 hours on HIGH.

12. When the blueberry bread pudding is cooked – chill it fully.

13. Then discard it from the slow cooker vessel and serve.

14. Enjoy!

Nutrition: calories 191, fat 9.1, fiber 1, carbs 19.26, protein 7

Cocoa Bars

Prep time: 25 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients:1 cup cocoa

- 1 cup flour

- 1 cup butter

- 1 teaspoon baking powder

- 1 tablespoon lime juice

- 2 teaspoon lemon zest

- ½ cup pecan, crushed

- ¼ teaspoon olive oil

- 2 tablespoon dried apricots, chopped

Directions:

1. Combine the cocoa, flour, baking powder, lemon zest, crushed pecans, and chopped dried apricots in the bowl.

2. Melt the butter to make it soft.

3. Add the melted butter and lime juice in the cocoa mixture.

4. Make the soft but non-sticky dough – knead it with the help of the hands.

5. Then wrap the dough in the plastic wrap and put it in the fridge for 10 minutes.

6. When the dough became little bit solid – remove it from the fridge and roll in the shape of the slow cooker bowl surface.

7. Cover the slow cooker bowl with baking paper.

8. Put the prepared cocoa dough in the slow cooker and cut it into the bars with the help of the knife.

9. Then close the slow cooker lid.

10. Cook the cocoa bars for 3.5 hours on HIGH.

11. Check if the cocoa bars are cooked and remove them from the slow cooker gently to not damage them.

12. Serve the cocoa bars warm with milk.

13. Enjoy!

Nutrition: calories 338, fat 29.2, fiber 4, carbs 21.75, protein 4

Peach Caramel

Prep time: 20 minutes

Cooking time: 2.5 hours

Servings: 5

- Ingredients:1 cup peach, pitted

- 1 cup sugar, brown

- 1 tablespoon butter

- ¼ teaspoon cinnamon

- 4 tablespoon white sugar

Directions:

18. Peel the peaches and chop them.

19. Blend the peaches to get the puree.

20. Combine the peach puree with the brown sugar.

21. Stir it carefully.

22. Put the peach mixture in the slow cooker bowl.

23. Add the white sugar and cinnamon.

24. Cook the mixture on HIGH for 30 minutes.

25. When the sweet mixture starts to melt – add the butter.

26. Whisk it carefully and continue to cook the caramel on LOW for 2 hours more.

27. Stir it every 15 minutes.

28. When the caramel is cooked – it will have the thick but gentle texture.

29. Chill it to the room temperature and serve.

30. Enjoy!

Nutrition: calories 143, fat 2.8, fiber 1, carbs 30.82, protein 0

Apples with Granola Filling

Prep time: 18 minutes

Cooking time: 5 hours

Servings: 5

- Ingredients:½ cup granola

- 5 apples

- 3 tablespoon cream cheese

- 2 tablespoon sugar

- 1 egg

- 2 tablespoon coconut flakes

- 1 teaspoon butter

- ½ teaspoon vanilla extract

- 1 tablespoon raisins

Directions:

1. Cut the apple hats and remove the flesh from the apples.

2. Combine the granola, cream cheese, sugar, coconut flakes, butter, vanilla extract, and raisins together in the bowl.

3. Beat the egg in the granola mixture and mix it up.

4. Then fill the apples with the granola mixture and cover the apples with the apple hats.

5. Put the apples in the slow cooker and close the lid.

6. Cook the apples on LOW for 5 hours.

7. When the apples are cooked – open the lid and chill them.

8. Transfer the chilled apples with granola filling in the plates.

9. Taste it!

Nutrition: calories 186, fat 6.5, fiber 5, carbs 31.4, protein 3

Orange Upside down Cake

Prep time: 20 minutes

Cooking time: 4 hours

Servings: 8

- Ingredients:3 oranges

- 6 oz butter, unsalted

- 1 teaspoon ground ginger

- ½ cup sugar

- 4 eggs, beaten

- 3 cup flour

- 1 cup skim milk

- 1 teaspoon baking powder

- 1 teaspoon vinegar

- ½ teaspoon sesame oil

Directions:

1. Peel the oranges and slice them.

2. Combine the unsalted butter with the sugar, beaten eggs, flour, skim milk, baking powder, and vinegar.

3. Use the hand mixer to make the homogeneous liquid dough.

4. Spray the slow cooker vessel with the sesame oil and make the layer of the sliced oranges.

5. Then pour the prepared liquid dough in the slow cooker and close the lid.

6. Cook the cake for 4 hours on HIGH.

7. Check if it is cooked – and put the prepared cake upside down on the serving plate.

8. Chill it well.

9. Slice the prepared orange cake and serve it.

10. Enjoy!

Nutrition: calories 473, fat 23, fiber 4, carbs 56.2, protein 11

Oatmeal Crumble

Prep time: 15 minutes

Cooking time: 5 hours

Servings: 4

- Ingredients:1 cup oatmeal

- 1 cup pears

- 1 teaspoon salt

- 1 cup white sugar

- 1 tablespoon ground cinnamon

- 2 tablespoon butter

- 3 tablespoon almond flour

- 4 tablespoon raisins

- ¼ teaspoon turmeric

- 1/3 cup water

Directions:

1. Chop the pears and combine them with the oatmeal.

2. Stir it and add the salt and white sugar.

3. After this, add the ground cinnamon and almond flour.

4. Sprinkle the mixture with the raisins and turmeric.

5. Mix it up with the help of the spoon.

6. Then chop the butter and put it in the slow cooker vessel.

7. After this, put the oatmeal mixture.

8. Add water and stir it gently.

9. Close the slow cooker lid and cook the crumble on LOW for 4 hours.

10. After this, mix the crumble carefully with the spoon and cook it for 1 hour more on HIGH.

11. Transfer the prepared crumble in the serving bowls.

12. Serve it warm. Never serve the crumble cold – it will not have a pleasant taste.

13. Enjoy!

Nutrition: calories 281, fat 17.6, fiber 7, carbs 36.92, protein 6

Brewed Coffee Pie

Prep time: 20 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:4 tablespoons brewed coffee

- 2 cup flour

- 2 eggs

- 1 cup almond milk

- 1 teaspoon baking powder

- 1 tablespoon instant coffee

- 1 tablespoon cocoa powder

- 1 teaspoon lemon juice

- 1 cup sour cream

- 4 tablespoon sugar

- ½ cup sugar, brown

- 2 kiwi

Directions:

1. Beat the eggs in the mixer bowl and mix them.

2. Add the brewed coffee and baking powder.

3. Then add the lemon juice, sour cream, and brown sugar.

4. Mix the mixture with the kneader.

5. Cover the slow cooker bowl with the parchment.

6. When the mass is homogeneous - transfer it to slow cooker and close the lid.

7. Cook the pie for 6 hours on LOW.

8. Meanwhile, combine the cocoa powder and instant coffee together. Stir the dry mixture.

9. Peel the kiwi and mash them with the help of the fork.

10. When the pie is cooked – remove it from the slow cooker and spread the surface with the smashed kiwi mixture.

11. Then sprinkle it with the instant coffee mixture.

12. Cut the pie into pieces and serve it immediately.

13. Taste it!

Nutrition: calories 261, fat 6.2, fiber 1, carbs 44.7, protein 7

Vanilla Cream Pie

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:2 cup cream

- ½ cup white sugar

- 6 eggs

- 1 teaspoon butter

- 1 cup flour

- 1 cup whipped cream

- 2 bananas

- 1 tablespoon vanilla extract

Directions:

1. Combine the cream with the white sugar.

2. Beat the eggs in the cream mixture and whisk it well.

3. Then add flour and butter.

4. Sprinkle the mixture with the vanilla extract and mix it up with the help of the hand mixer.

5. When you get the batter – pour it into the slow cooker bowl.

6. Close the lid and cook the pie for 7 hours on LOW.

7. Meanwhile, slice the bananas and combine them with the whipped cream.

8. Stir the cream mixture until homogenous.

9. When the cream pie is cooked – let it chill very well.

10. Cut the cream pie into 2 parts crosswise and spread every part of the pie with the whipped cream mixture.

11. Then connect to parts of the pie and slice it into the serving parts.

12. Taste it!

Nutrition: calories 366, fat 27.7, fiber 1, carbs 17.76, protein 11

Graham Cookies Bars

Prep time: 35 minutes

Cooking time: 3 hours

Servings: 6

- Ingredients:9 oz graham cookies

- 1 cup lemon juice

- ¼ cup sugar

- 3 tablespoon butter

- 1 tablespoon cornstarch

- 1 teaspoon vanilla extract

- 1 tablespoon caster sugar

- 4 egg yolks

- 1 egg

- ¼ teaspoon baking spray

Directions:

1. Crush the graham cookies gently and put them in the blender.

2. Add the butter and blend it until you get the homogenous dough.

3. Then whisk the egg yolks with the sugar and caster sugar.

4. Add the vanilla extract and beat the egg in the mixture.

5. Whisk it until homogeneous and add the lemon juice and the cornstarch. Stir it one more time.

6. Put the prepared lemon mixture in the slow cooker and cook it on LOW for 3 hours.

7. Stir it every 10 minutes.

8. When the mixture is thick – it is cooked.

9. Meanwhile, cover the square form with the plastic wrap and put the graham cookies dough there.

10. Flatten it well to make the flat crust.

11. When the lemon mixture is cooked – chill it well.

12. Pour the lemon mixture over the cookies crust and put the pie in the fridge.

13. Chill it for 25 minutes.

14. Then cut the dish into the bars and serve.

Nutrition: calories 371, fat 21.6, fiber 1, carbs 38, protein 8

Chopped Strawberry Pie

Prep time: 30 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:1 cup butter

- 1 cup flour

- ½ cup sugar

- 1 cup strawberry

- 4 tablespoon sugar, brown

- 1 teaspoon vanilla extract

- 2 tablespoon almond flour

- 1 teaspoon ground cinnamon

Directions:

1. Cut the butter and combine it with the flour. Use the hands for this step.

2. Then add the almond flour and ground cinnamon.

3. Mix it well to get the homogeneous not sticky dough.

4. Wrap the dough in the plastic wrap and put it in the freezer for 10 minutes.

5. Meanwhile, chop the strawberries and put them in the blender.

6. Add the sugar and brown sugar.

7. Then add the vanilla extract and blend the strawberries until they have the texture of the jam.

8. When the time is passed – remove the dough from the freezer and chop it into the tiny pieces.

9. Then separate the chopped dough into 2 parts.

10. Put the first part of the dough in the slow cooker.

11. Then cover it with the strawberry blended mixture.

12. After this, add the second part of the chopped dough and close the lid.

13. Cook the pie for 7 hours on LOW.

14. When the pie is cooked – chill it carefully and slice.

15. Enjoy!

Nutrition: calories 310, fat 23.4, fiber 1, carbs 23.94, protein 2

Citron Bars

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 10

- Ingredients:6 tablespoon sugar

- 9 tablespoon butter

- 1 ½ cup flour

- 7 oz lemon curd

- 1 tablespoon lemon zest

- ¼ teaspoon olive oil

- 1 large egg

- 1 teaspoon vanilla extract

Directions:

1. Melt the butter until it is soft but not liquid.

2. Combine the soft butter with the flour and sugar.

3. Add lemon zest and beat the large egg.

4. After this, sprinkle it the mixture with the vanilla extract and stir it.

5. When the mixture starts to be homogenous – start to knead the dough with the help of the hands.

6. When the dough is done – roll it in the shape of the surface of the slow cooker bowl.

7. Then spray the slow cooker vessel with the olive oil inside.

8. Put the prepared dough in the slow cooker bowl.

9. Then spread the dough with the lemon curd and close the slow cooker lid.

10. Cook the citron mixture for 4 hours on HIGH.

11. After this, stir it carefully and discard it from the slow cooker vessel.

12. Cut the prepared dough into the bars.

13. Enjoy!

Nutrition: calories 191, fat 11.2, fiber 1, carbs 20.69, protein 2

Sweet Apple Butter

Prep time: 10 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:1-pound sweet apples

- 6 oz white sugar

- 2 oz cinnamon stick

- ¼ teaspoon salt

- ¼ teaspoon ground ginger

Directions:

1. Peel the apples and chop the fruits into the small pieces.

2. Then put the apples in the slow cooker vessel.

3. Sprinkle the fruits with the white sugar and add the cinnamon stick.

4. After this, add salt and ground ginger.

5. Do not stir the mixture and close the slow cooker.

6. Cook the apples on HIGH for 3 hours.

7. Stir it every 30 minutes.

8. After this, blend the apples until you get the buttery texture of the mass.

9. Close the slow cooker lid again and cook it on LOW for 3 hours more.

10. When the apple butter is cooked – it has light brown color.

11. Chill the apple butter well and enjoy it.

Nutrition: calories 222, fat 14.1, fiber 9, carbs 27.15, protein 3

Cocoa Candies

Prep time: 25 minutes

Cooking time: 2.5 hours

Servings: 11

- Ingredients:6 tablespoons, peanuts

- 8 oz dark chocolate

- ¼ cup cocoa powder

- 4 tablespoon chocolate chips

- 3 tablespoon heavy cream

Directions:

1. Roast the peanuts carefully and then crush them.

2. Put the roasted chopped peanuts in the slow cooker bowl.

3. Crush the dark chocolate and put it in the slow cooker too.

4. After this, add the cocoa powder and chocolate strip.

5. Sprinkle the mixture with the heavy cream and close the lid.

6. Cook the chocolate mixture on LOW for 2.5 hours.

7. After this, stir the candies mixture with the wooden spatula.

8. Prepare the silicone candy molds.

9. Pour the melted chocolate mixture into the prepared silicon molds.

10. Transfer the candies in the fridge and keep them there until you get the solid candies.

11. Enjoy!

Nutrition: calories 229, fat 15.8, fiber 3, carbs 19.02, protein 5

Summer Melon Pudding

Prep time: 15 minutes

Cooking time: 3.5 hours

Servings: 7

- Ingredients:1 tablespoon cornstarch

- 1 tablespoon flour

- 1-pound melon

- 5 bananas

- 1 cup cream

- ½ cup white sugar

- 1 teaspoon vanilla extract

- 3 tablespoon semolina

- 1 tablespoon butter

Directions:

1. Peel the bananas.

2. Chop the banana and melon and put them in the blender.

3. Blend the fruits gently and transfer them to the slow cooker bowl.

4. Sprinkle the mixture with the flour. White sugar, vanilla extract, semolina, and butter.

5. Mix it and add the cream.

6. Stir it carefully and close the slow cooker lid.

7. Cook the pudding on LOW for 3.5 hours.

8. When the pudding is cooked – blended it gently again.

9. Transfer the pudding to the serving bowls.

10. Taste it!

Nutrition: calories 236, fat 11.5, fiber 3, carbs 32.82, protein 4

Latte Cake

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 7

- Ingredients:½ cup pumpkin puree

- 3 cup flour

- 4 eggs

- 1 cup sugar, brown

- ½ cup coconut milk

- 4 tablespoon olive oil

- 3 tablespoon espresso powder

- 2 tablespoon maple syrup

- 1 tablespoon vanilla extract

- 4 tablespoon liquid honey

- ¼ teaspoon cooking spray

Directions:

1. Beat the eggs in the pumpkin puree and whisk it.

2. Sprinkle the pumpkin puree with the brown sugar and espresso powder.

3. Stir the mass until the espresso powder is dissolved.

4. After this, add the coconut milk and olive oil.

5. Sprinkle the mixture with the maple syrup, vanilla extract, and liquid honey.

6. Whisk it and sift the flour into the mixture.

7. Then use the hand mixer and mix the dough to make it smooth.

8. Spray the slow cooker bowl with the cooking spray inside and put the dough there.

9. Close the slow cooker lid and cook the latte cake on LOW for 7 hours.

10. Check if the latte cake is cooked with the help of the wooden spoon and leave the cake in the slow cooker for 15 minutes more with the open lid.

11. Then discard the cake gently to not crush it and leave it until it is cooled fully.

12. Slice the dessert and serve it.

13. Enjoy!

Nutrition: calories 538, fat 22, fiber 2, carbs 71.97, protein 14

Peach Crisp

Prep time: 20 minutes

Cooking time: 3.5 hours

Servings: 6

- Ingredients:1-pound peaches, pitted

- ¼ cup sugar

- 4 tablespoon lemon juice

- 1 teaspoon vanilla extract

- 5 oz oats

- 1 teaspoon baking soda

- 1 teaspoon vinegar

- 1/3 cup flour

- 3 tablespoon butter

- 1 teaspoon ground ginger

- ½ teaspoon pumpkin pie seasoning

Directions:

1. Slice the peaches.

2. Butter the slow cooker bowl carefully and put the sliced peaches there.

3. Then sprinkle the sliced peaches with the sugar and lemon juice.

4. Add vanilla extract.

5. In the bowl combine the oats, baking soda, vinegar, flour, ground ginger, and pumpkin pie seasoning.

6. Mix the oat mixture carefully.

7. Put the oats mixture over the sliced peaches and close the lid.

8. Cook the crisp on HIGH for 1.5 hours.

9. After this, open the slow cooker lid and mix the mixture gently.

10. Then close the slow cooker lid and cook he peach crisps for 2 hours on HIGH more.

11. When the dish is cooked – stir it carefully with the help of the wooden spatula and transfer in the serving bowls/plates.

12. Enjoy!

Nutrition: calories 212, fat 7.6, fiber 5, carbs 41.26, protein 5

Milk-Chocolate Fondue

Prep time: 10 minutes

Cooking time: 4 hours

Servings: 5

- Ingredients:1 pinch salt

- 1 cup milk chocolate chips

- 1 cup dark chocolate chips

- ½ cup milk

- 1 tablespoon butter

- ¼ teaspoon nutmeg

- 2 teaspoon maple syrup

Directions:

1. Put the milk chocolate chips and dark chocolate chips in the slow cooker bowl.

2. Add butter, milk, nutmeg, and maple syrup.

3. Do not stir the chocolate mixture and close the slow cooker lid.

4. Cook the fondue on LOW for 4 hours.

5. Stir it carefully when the chocolate is melted totally.

6. When the time is over – whisk the fondue very carefully and serve it.

7. Enjoy!

Nutrition: calories 571, fat 28.7, fiber 0, carbs 74.85, protein 7

Raspberry Sponge

Prep time: 25 minutes

Cooking time: 7 hours

Servings: 8

- Ingredients:4 eggs

- 1 cup sugar

- 1 cup flour

- 1 teaspoon vanilla extract

- 1 cup raspberry

- 1/3 cup sugar, brown

- 1 tablespoon butter

- ¼ teaspoon nutmeg

- 1 tablespoon cornstarch

Directions:

1. Separate the egg yolks and egg whites.

2. Whisk the egg yolks with the cup of sugar and egg whites till you get the strong peaks.

3. After this, add the flour in the whisked egg yolk mixture.

4. Add vanilla extract.

5. Then add nutmeg and cornstarch in the egg yolk mixture.

6. After this, start to add the strong peaks of the egg whites in the egg yolk mixture till you add them all.

7. You should get the homogenous dough.

8. Then combine the raspberries and brown sugar together in the blender.

9. Blend it well.

10. Put the raspberry mixture in the dough and stir it to get the homogenous batter.

11. Then brush the slow cooker bowl with the butter and pour the batter there.

12. Close the lid and cook the raspberry sponge on LOW for 7 hours.

13. When the time is over – check the readiness of the pie with the help of the toothpick.

14. Chill it until the sponge is cooled and slice it into the serving pieces.

15. Enjoy!

Nutrition: calories 234, fat 6.5, fiber 6, carbs 37.51, protein 6

Puff Pastry Pears Boards

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 8

- Ingredients:4 pears

- 4 teaspoon brown sugar

- 1 teaspoon vanilla extract

- 8 oz puff pastry

- 3 tablespoon butter

- ½ teaspoon cooking spray

- 1 egg yolk

- 1 teaspoon cinnamon

Directions:

1. Wash the pears carefully and cut them into the halves.

2. Then remove the pear seeds gently.

3. Roll the puff pastry and cut it into 8 parts.

4. Then make the shape of the pear from every puff pastry piece or use the special cutter for the step.

5. After this, rub the puff pastry parts with the butter.

6. Sprinkle them with the cinnamon.

7. Put the pear half in every puff pastry piece.

8. Whisk the egg yolk and brush the pear boards.

9. Cover the slow cooker bowl with the parchment and spray it with the cooking spray.

10. Put the puff pastry pears in the prepared slow cooker and close the lid.

11. Cook the dessert on HIGH for 3 hours.

12. Then chill the dessert gently.

13. Serve the dessert with the liquid honey if desired.

14. Taste it!

Nutrition: calories 238, fat 15.9, fiber 3, carbs 21.95, protein 3

Banana Foster

Prep time: 15 minutes

Cooking time: 4 hours

Servings: 4

- Ingredients:1-pound banana

- 3 oz butter

- 1 cup white sugar

- 2 teaspoon rum

- 1 teaspoon ground cinnamon

- 3 tablespoon coconut flakes

- ½ teaspoon vanilla extract

- 4 tablespoon almond, crushed

Directions:

1. Peel the bananas and chop them.

2. Toss the chopped bananas in the slow cooker bowl.

3. Add the white sugar, rum, ground cinnamon, coconut flakes, vanilla extract, and crushed almonds.

4. Stir it gently.

5. Close the slow cooker lid and cook the banana foster for 4 hours on LOW.

6. When the sugar is dissolved – stir it carefully one more time and transfer to the serving plates, bowls.

7. Serve the dessert with the whipped cream.

8. Taste it!

Nutrition: calories 689, fat 30.7, fiber 13, carbs 109.32, protein 6

Vanilla Crème Brule

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 4

- Ingredients:1 tablespoon vanilla extract

- 1 cup sugar

- ½ cup heavy cream, whipped

- 7 egg yolks

Directions:

1. Whisk the egg yolks carefully and combine them with the heavy cream and sugar.

2. Keep whisking the mixture till the sugar is dissolved.

3. After this, add the vanilla extract and stir it carefully with the help of the plastic spatula.

4. Then wrap the ramekins in the foil.

5. Pour the 1 cup of the water in the slow cooker bowl.

6. Then pour the egg yolk mixture into the ramekins.

7. Put the ramekins in the slow cooker.

8. Close the slow cooker lid and cook the Crème Brule for 3 hours on LOW.

9. Poke the crème Brule with the knife to realize that the dessert is really cooked.

10. After this, chill the dessert really very well.

11. Taste it!

Nutrition: calories 254, fat 13.5, fiber 0, carbs 26.84, protein 5

Tangerine Pie

Prep time: 21 minutes

Cooking time: 4.5 hours

Servings: 6

- Ingredients:8 oz tangerines

- 1 teaspoon baking soda

- 1 tablespoon vinegar

- 1 cup sour cream

- 1 cup flour

- ¼ teaspoon salt

- 5 tablespoon white sugar

- 1 teaspoon vanilla extract

- 2 eggs

- 1 teaspoon butter

Directions:

1. Peel the tangerines and separate them into pieces.

2. Then butter the slow cooker bowl.

3. Line the tangerine pieces in the slow cooker.

4. Combine the dry ingredients together: the baking soda, vinegar, flour, and salt.

5. Take the separate bowl and combine the sour cream, vinegar, and beaten eggs.

6. Whisk the mixture.

7. After this, add the dry mixture to the wet mixture and whisk it to get the smooth and soft batter.

8. Pour the prepared batter in the slow cooker to cover the tangerines.

9. Close the slow cooker lid and cook the pie for 4.5 hours on HIGH.

10. Then check if the pie is cooked and remove it upside down in the plate.

11. Let it chill carefully and slice it.

12. Enjoy!

Nutrition: calories 201, fat 8.7, fiber 1, carbs 23.21, protein 7

Lemon Pie with Cardamom

Prep time: 20 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients:3 lemons

- 1 teaspoon ground cardamom

- 5 eggs

- 1 cup whey

- ½ cup cottage cheese

- 2 cup flour

- 1 teaspoon baking powder

- 1 tablespoon lemon juice

- 1 cup sugar

- 1 teaspoon lime zest

- 2 teaspoon ground ginger

Directions:

1. Slice the lemons.

2. Beat the eggs in the bowl and whisk them.

3. Add the whey, cottage cheese, baking powder, lemon juice, sugar, lime zest, ground cardamom, and ground ginger.

4. Whisk the mixture until homogenous.

5. Then add flour and knead the dough.

6. Add the sliced lemons and stir the dough with the help of the spoon.

7. After this, cover the slow cooker bowl with the baking paper.

8. Put the prepared lemon dough in the slow cooker and close the lid.

9. Cook the lemon pie for 7 hours on LOW.

10. Let the prepared pie chill well.

11. Serve it!

Nutrition: calories 363, fat 9.5, fiber 1, carbs 54.92, protein 14

Caramel Apples

Prep time: 8 minutes

Cooking time: 4 hours

Servings: 6

- Ingredients:6 gala apples

- 8 oz caramel, package

- 5 tablespoon water

- 3 tablespoon walnuts, crushed

Directions:

1. Wash the gala apples carefully and cut them into 2 parts. Remove the seeds.

2. Toss the apple halves in the slow cooker bowl.

3. Add the caramel and water.

4. Mix the mixture lightly and close the slow cooker lid.

5. Cook the apples on LOW for 3 hours.

6. After this, sprinkle the sweet mixture with the crushed walnuts and stir it carefully.

7. Close the slow cooker lid and cook it for 1 hour on LOW more.

8. Then let the caramel apples chill well.

9. Taste the dessert!

Nutrition: calories 307, fat 12, fiber 5, carbs 47.17, protein 4

Raisin Bars

Prep time: 15 minutes

Cooking time: 3.5 hours

Servings: 8

- Ingredients:¼ cup raisins

- 1 cup oatmeal flour

- 1 egg

- 4 oz banana, mashed

- 5 oz milk

- 1 tablespoon flax meal

- 1 teaspoon ground cinnamon

- ½ teaspoon baking soda

- 1 tablespoon lemon juice

- 1 tablespoon butter

- 1 tablespoon flour

Directions:

1. Beat the egg in the bowl and whisk it.

2. Combine the whisked egg with the mashed banana.

3. Add the raisins and oatmeal flour.

4. Then add the milk and flax meal.

5. After this, sprinkle the mixture with the ground cinnamon, baking soda, lemon juice, and flour.

6. Mix the mixture and knead the dough.

7. Butter the slow cooker vessel.

8. Then make the big ball from the raisin mixture and put it in the slow cooker vessel.

9. Flatter the raisin ball with the help of the palms to make the flat layer in the slow cooker.

10. Cut the dough into the convenient bars and close the lid.

11. Cook the raisin bars on LOW for 3.5 hours.

12. Check if the raisin bars are cooked – open the slow cooker lid.

13. Let the chill naturally for 2 hours.

14. Then serve the dessert or wrap it in the parchment.

Nutrition: calories 152, fat 3.7, fiber 2, carbs 26.74, protein 4

Cocoa Rice Pudding

Prep time: 20 minutes

Cooking time: 3 hours

Servings: 3

- Ingredients:3 tablespoon coconut flakes

- 1 cup pudding rice

- 1 cup almond milk

- 1 teaspoon vanilla extract

- 1 tablespoon butter

- 2 teaspoon sugar

- 1 tablespoon dried apricots, chopped

Directions:

1. Put the coconut flakes in the slow cooker.

2. Add the pudding rice.

3. Sprinkle the ingredients with the vanilla extract, sugar, and pour the milk.

4. Stir it gently and close the lid.

5. Cook the rice pudding for 3 hours on LOW.

6. Meanwhile, chop the dried apricots.

7. When the time is passed – sprinkle the rice pudding with the chopped apricots and butter.

8. Mix it carefully till the butter is dissolved.

9. After this, close the slow cooker lid and leave the pudding for 10 minutes more.

10. Serve it!

Nutrition: calories 182, fat 7.6, fiber 1, carbs 25.5, protein 3

Cheesecake

Prep time: 25 minutes

Cooking time: 3 hours

Servings: 8

- Ingredients:2 cup cream cheese

- ½ cup sour cream

- 5 eggs

- 8 oz graham cookies

- ½ cup butter, melted

- 1 cup sugar

- 1 teaspoon vanilla extract

- 1 teaspoon lemon zest

Directions:

1. Combine the cream cheese and sour cream together in the big mixing bowl.

2. Sprinkle the mixture with the sugar, lemon zest, and vanilla extract.

3. Beat the eggs into the mixture and mix them up with the help of the hand mixer.

4. Meanwhile, crush the graham cookies well and combine them with the melted butter.

5. Knead the homogeneous dough with the help of the hands.

6. Cover the cheesecake mold with the parchment.

7. Then put the graham cookies dough there and make the shape of the crust.

8. Take the foil and make the shape of the snail from it.

9. Pour 1 cup of water in the slow cooker and put the foil snail there.

10. Then pour the mixed cream cheese mixture over the graham cookies crust.

11. Put the mold in the slow cooker on the foil snail.

12. Close the slow cooker lid and cook the cheesecake for 3 hours on LOW.

13. When the cheesecake is cooked – chill it carefully.

14. Taste it!

Nutrition: calories 551, fat 39.2, fiber 1, carbs 38.36, protein 12

Thick Hot Chocolate

Prep time: 9 minutes

Cooking time: 2 hours

Servings: 3

- Ingredients:2 cups milk

- 6 oz. condensed milk

- ½ cup chocolate chips

- 1 cup heavy cream, whipped

- 1 teaspoon cinnamon

Directions:

1. Pour the milk, condensed milk, chocolate chips, heavy cream, and cinnamon in the slow cooker.

2. Whisk the liquid mixture gently and close the slow cooker lid.

3. Cook the hot chocolate for 2 hours on LOW.

4. Stir the hot chocolate during the cooking every 30 minutes.

5. When the hot chocolate is cooked – pour it into the glasses.

6. Serve it immediately.

7. Enjoy!

Nutrition: calories 440, fat 29.7, fiber 1, carbs 34.97, protein 10

Indian Pudding

Prep time: 21 minutes

Cooking time: 7 hours

Servings: 6

- Ingredients:4 oz. cornmeal

- 10 oz. milk

- ¼ teaspoon salt

- 2 oz. butter

- 1 egg

- 2 oz. molasses

- 1 teaspoon vanilla extract

- 1/3 teaspoon ground ginger

- 3 tablespoon dried apricots, chopped

Directions:

1. Spread the slow cooker bowl with the butter and close the lid.

2. Cook it on HIGH for 10 minutes.

3. Meanwhile, combine the cornmeal and milk together.

4. Add the salt and vanilla extract.

5. After this, add the ground ginger and whisk it till the homogenous mass.

6. Then beat the egg in the bowl and whisk it.

7. Add the molasses and stir it.

8. Connect to liquids together and whisk the mass.

9. Then put the mass into the prepared slow cooker bowl.

10. Sprinkle it with the dried apricots.

11. Close the slow cooker lid and cook the pudding for 7 hours on LOW.

12. Check the condition of the pudding during the cooking; the time of cooking can be less or more – depends on the type of the slow cooker.

13. When the pudding is cooked – stir it gently.

14. Serve it in the bowls.

15. Enjoy!

Nutrition: calories 234, fat 11.2, fiber 1, carbs 28.97, protein 5

Huge Coffee Cinnamon Roll

Prep time: 25 minutes

Cooking time: 4 hours

Servings: 4

- Ingredients:3 tablespoon butter

- 3 tablespoon ground cinnamon

- 1 tablespoon instant coffee powder

- 1 teaspoon vanilla extract

- 3 tablespoon sugar, brown

- ½ teaspoon yeast

- ¼ cup whey

- ½ cup flour

- ¼ teaspoon salt

- 1 teaspoon white sugar

- 1 egg yolk

- ½ teaspoon canola oil

Directions:

1. Combine the yeast with the whey and white sugar.

2. Whisk it until the yeast is dissolved.

3. After this, add salt and flour.

4. Sprinkle it with the vanilla extract and knead the non-sticky dough.

5. Roll the dough.

6. Combine the ground cinnamon, butter, instant coffee powder, and brown sugar in the bowl and churn it.

7. Spread the rolled dough with the ground cinnamon mixture.

8. Spray the slow cooker vessel with the canola oil.

9. Roll the dough into the shape of the snail.

10. Whisk the egg yolk and brush the cinnamon roll.

11. Put the cinnamon roll in the slow cooker and close the lid.

12. Cook the dessert on HIGH for 4 hours.

13. When the dessert is cooked – chill it well.

14. Serve it!

Nutrition: calories 203, fat 10.8, fiber 4, carbs 24.52, protein 3

Slow Cooker Figs

Prep time: 15 minutes

Cooking time: 6 hours

Servings: 8

- Ingredients:3 oz. lemon

- 1-pound figs

- 5 oz. water

- 2-pound sugar

- 1 teaspoon cinnamon

- ½ teaspoon ground ginger

Directions:

1. Remove the flesh from the figs and mash it with the help of the fork.

2. Put the fig’s flesh in the slow cooker.

3. Add water, sugar, and cinnamon.

4. Then sprinkle the mixture with the ground ginger.

5. After this, wash the lemon carefully and slice it.

6. Add the sliced lemon in the slow cooker and stir the fig’s mass.

7. Close the slow cooker lid and cook it on LOW for 4 hours.

8. After this, open the slow cooker lid and blend the mixture with the help of the hand mixer.

9. Then close the lid again and cook the figs for 2 hours more on LOW.

10. Transfer the prepared figs in the glass jars and chill well.

11. Taste it!

Nutrition: calories 586, fat 0.6, fiber 6, carbs 150.43, protein 2

Poppy Sweet Pie

Prep time: 16 minutes

Cooking time: 6 hours

Servings: 6

- Ingredients:5 tablespoon poppy seeds

- 3 egg

- 1 cup cream cheese

- 1 cup flour

- 1 teaspoon baking soda

- 1 cup sugar

- 1 tablespoon orange juice

- 1 teaspoon butter

- 3 tablespoon heavy cream

- 1 pinch salt

Directions:

1. Beat the eggs in the bowl and whisk them.

2. Add the cream cheese and continue to mix the mixture with the help of the hand mixer.

3. Then add the baking soda and sugar.

4. Mix the mixture for 1 minute on the high speed.

5. After this, add the orange juice, butter, and heavy cream.

6. Sprinkle the mixture with the salt and mix it until you get the batted.

7. Then add the poppy seeds and stir the batter with the help of the spoon until homogenous.

8. After this, cover the slow cooker lid with the parchment and pour the batter there.

9. Close the slow cooker lid and cook the poppy sweet pie for 6 hours on LOW.

10. When the pie is cooked – chill it well and only after this remove it from the slow cooker bowl.

11. Slice it and serve!

12. Enjoy!

Nutrition: calories 395, fat 22.9, fiber 2, carbs 37.01, protein 11

Conclusion

The slow cooker is the kitchen tool that can help you to cook healthy food in an easy way. It does not need special skills – everything you should do is to read the directions of the manufacturer and follow them. Almost all dishes can be prepared with this miracle equipment. Many owners of the kitchen tools complain about the difficult and long process of cleaning the machines. The slow cooker does not need the expensive detergents and special brushes. The set for the cleaning the slow cooker is rather simple. You need the dish soap, vinegar, baking soda and some water. It is possible to use the dish brush or cotton cloth. The first step you should do is to unplug the slow cooker and remove all the removable part.

Clean the slow cooker with the dry fabric. Do not use the water or any liquid detergents while cleaning not removable parts.

Then combine the water with the dish soap and clean the slow cooker bowl. Another way to cook the slow cooker bowl – is to combine the baking soda with the vinegar and make the smooth liquid paste. Then brush the slow cooker vessel with the baking soda mixture and clean it with the water. Never use the metal brushes for the cleaning – it can damage the fragile surface of the slow cooker bowl.

There is an important rule – to not put the wet slow cooker bowl in the machine. It can cause the rust and provide the electric shock while using it.

Reuse of the slow cooker without cleaning can cause the pong that is why try to keep it clean always!

There are no any special rules of using the slow cooker. You can be sure that it is one of the most convenient and useful equipment as for a big family with children, for the couples as for the busy people who do not have time for the long process of the cooking!

Copyright 2017 by Roy Fisher All rights reserved.

All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

Table of Contents

Table of Contents

FREE GIFT!

Introduction

Breakfast

Breakfast Balls

Morning Nutella Toasts

Aromatic Morning Casserole

Light Ham Casserole

Sweet Oatmeal

Quinoa with Pistachio

Pumpkin Butter

Breakfast Yogurt

Chocolate Oatmeal with Cinnamon

Salty Zucchini Oatmeal

Granola Crumble

Quinoa-Oatmeal Mix

Oatmeal-Pumpkin Pie

Tomato Omelette

Spicy Breakfast Frittata

Green Quiche

Cheesy Frittata

Walnut Buns

Huevos Rancheros

Vegetarian Omelette

Mexican Casserole

Vanilla Oats with Honey

Breakfast Ham Toasts

Butter Grits

Sausage Casserole

Cottage Cheese Pudding

Poppy Breakfast Pie

Western Omelette

Breakfast Melted Finger Potatoes

Fruit Muesli

Breakfast Vanilla Pancake

Slow Cooker Tender Strawberry Porridge

Monkey bread

Scrambled Eggs

Bacon Wrapped Eggs

Breakfast Frittata Pie

Breakfast Jam with French Toasts

Sweet potatoes with the peanuts

Creamy millet

Spinach Muffins

Breakfast Peach Butter

Breakfast Baby Carrots

Muffins with Crunchy Bacon

Sausage Rolls

Slow Cooker Meatballs

Delicious Eggplant Pate with Breadcrumbs

Red Beans with the sweet peas

Nutritious Burrito Bowl

Quinoa Curry

Ham Pitta Pockets

Breakfast Meatloaf

Breakfast Sweet Pepper Rounds

Breakfast Cauliflower Hash

Bread Pudding with Dried Apricots

Breakfast Bread Boats

Mushroom Casserole with Cheddar Cheese

Healthy Juicy Pumpkin Cubes

Soft Cabbage Petals with Onion Slices

Bread Crumb Meatballs Bombs

Creamy Chicken Strips

Lunch

Chicken Salad with Vegetables

Pot Pie

Noodle Soup

Zucchini Noodle Soup

White Beans Soup

Onion Soup

Slow Cooker Mac

Chickpea Stew

Lunch Chili

Panade

Fish-Pasta Casserole

Enchilada Soup

Bacon Rigatoni

Stuffed Potatoes

Hominy Stew

Pulled Beef Sandwiches

Caramelized Zucchini with Chicken Cubes

Lunch Ragout

Stuffed plums

Stuffed Tomatoes

Avocado Cups

Cottage Cheese Dumplings

Egg Noodles

Soft Cauliflower Florets

Pumpkin Soup

Pappardelle

Date Pudding with Ham

Spicy Vegetable Casserole

Cauliflower cutlets

Meatloaf with Eggs

Polenta Dumplings

Garlic Jacket Potatoes

Mushroom Stew

Stuffed Peppers

Cheese Pie

Carrot with Honey Gravy

Rice Apple Cups

Lunch Salsa Layer Pie

Lunch Gratin

Rice Casserole

Layered Pie

Lentil Salad

Spaghetti Salad

Couscous Salad

Quinoa Salad

Lunch Chicken Wraps

Nutritious Lunch Wraps

Butternut Squash Soup

Eggplants Bacon Wraps

Mexican Warm Salad

Hot Chorizo Salad

Stuffed Eggplants

Light Lunch Quiche

Chicken Open Sandwich

Onion Lunch Muffins

Tuna in Potatoes

Banana Lunch Sandwiches

Parmesan Potato with Dill

Light Taco Soup

Slow Cooker Risotto

Lemon Orzo

Veggie Bean Stew

Carrot Soup with Cardamom

Cod Chowder

Sweet Corn Pilaf

Zucchini Lasagna

Mediterranean Vegetable Mix

Delightful Cottage Cheese Casserole

Meatballs with Coconut Gravy

Dal

Side Dishes

Parsley Cauliflower Rice

Butter Couscous

Butternut Squash Noodles

Slow Cooker Tomatoes

Red Beans

Quinoa Stuffed Bell Peppers

Lentil Chili

Side Dish Jambalaya

Dumplings

Mashed Potato with Garlic

Broccoli Hash

Aromatic White Rice

Brussel Sprouts with Hard Cheese

Fragrant Garlic Cloves

Turmeric Chickpea

Creamed corn

Tomato Cabbage Petals

Barbecue Beans

Slow Cooker Spinach with Nuts

Cheese Mushrooms

Spicy Marinated Sweet Peppers

Paprika Carrot with Sesame Seeds

Almond Milk Asparagus

Sweet Corn with Jalapeno Rub

Herbed Sweet Potato

Soy Sauce Green Peas

German Potato Salad

Slow Cooker Greens

Tender Turnip

Creamy Artichoke Dip

Soft Millet with Dill

Glazed Vegetables

Balsamic Beetroot

Chili Orange Squash

Slow Cooker Tamale Side Dish

Easy Corn Pudding

Tender Red Onions

Fragrant Applesauce

Wild Rice with Berries

Sweet Pumpkin Wedges

Scalloped Potato

Mayo Eggplant Cubes

Turmeric Buckwheat

Mashed Sweet Potato

Cornbread Pudding

Glazed Yam

Zucchini Pate

Red Cabbage with Onions

Broccoli Stuffing

Slow Cooker Shallot

Lemon-Garlic Mushrooms

Paprika Potato Strips

Macaroni with Cream Cheese

Baked Potato with Mushrooms

Jalapeno Side Dish

Slow Cooker Ramen

Refried Beans

Slow Cooker Fennel

Butter Artichokes

Coriander Rainbow Carrots

Creamy Parsnip

Sliced Eggplants with Mayo Sauce

Party Macaroni Side Dish

Rosemary Hasselback Potatoes

Asian-Style Asparagus

Mac Cups

Baked White Onions

Delightful Okra

Slow Cooker Corn Salad

Smashed Red Potatoes

Snacks

Banana Bread

Energy Bars with Quinoa

Pecan Snack

Bacon Sausages

Wrapped Sausages

Chili Scrolls

Jalapeno Taquitos

Spaghetti Fritters

Corn Fritters

Slow Cooker Meatballs with Sesame Seeds

Slow Cooker Cheese Dip

Cinnamon Pecans

Snack Chicken Wings

Cocktail Meatballs with Tomato Sauce

Hamburger Dip

Sugar Sausages

Sugared Pecans

Snack Party Mix

Boiled Peanuts

Kielbasa

Semi-Sweet Meatballs

Beer Meat Logs

Slow Cooker Taquitos

Snack Wieners

Pita Bites

Chocolate nuts

Slow Cooker Fudge

Nutella Granola

Oatmeal-Raisin Bars

Chicken Nachos

Meat Balls with Cheese

Bean Dip

Cayenne Pepper Shrimps

Marsala Mushrooms

Rosemary Finger Potatoes

Chili Pepper Dip

Snack Chickpea

Shiitake Mushroom Bites

Snack Cups

Butter Stuffed Balls

Nutty Snack

Spinach Cream Cheese Dip

Mozzarella Tomatoes

Parsley Dip with Blue Cheese

Dill Muffins

Peanut Chicken Strips

Cheese Rolls

Glazed Turkey Strips

Chutney

Potato Dip with Cheddar cheese

Creamy Apple Wedges with Peanuts

Egg Muffins

Carrot Fritters

Garlic Bacon Slices

Salty Peanut Bombs

Crunchy Zucchini Sticks

Pitta Pockets with Sweet Pepper

Garlic Dip

Sausage Dip

Marinated Chili Peppers

Poultry

Chicken Pita Pockets

Jerk Chicken Meal

Chicken Rice with Lemon

Poultry Burrito Bowl

Asian Chicken Bowl

Italian Style Chicken

Thai Bowl

Teriyaki Chicken

Stuffed Chicken with Tomatoes

Chicken Liver Pate

Chicken Soup with Tortillas

Ground Turkey Soup

Chicken Tikka Masala

Poultry Minestrone

Slow Cooker French Chicken

Turkey Chili

Chicken Cream Soup

Chicken Paella

Biscuit Chicken

Glazed Chicken Breast

Balsamic Chicken

Barbecue Chicken Slices

Honey Chicken

Aromatic Peanut Butter Chicken

Onion Chicken

Creamy Chicken

Bourbon Chicken

Latin Style Chicken

Chicken Pot Pie

Curry Chicken

Whole Chicken Stuffed with Soy Beans

Fennel Chicken

Moscow Chicken

Chocolate Chicken Mash

Chicken Adobo

Chicken-Dumplings Mix

Thyme Whole Chicken

Lime Chicken Drumsticks

Sesame Chicken Wings

Africa-Style Chicken

Butter Chicken Wings

Soy Sauce Chicken

Puerto Ricco Chicken

Pomegranate Turkey

Orange Duck Fillets

Delightful Chicken Mole

Chicken-Potato Casserole

Sweet Curry Chicken Strips

Incredible Chicken Continental

Chicken Stew with Pumpkin

Hawaiian Chicken

Apple Chicken Balls

Ginger Turkey

Lemon Sauce Pulled Chicken

Tomato Chicken

Slow Cooker Poultry Mix

Parmesan Chicken Fillet

Tender Chicken Cacciatore

Coca Cola Chicken

Horseradish Chicken

Meat

Beef Shank

Lamb Tagine

Corned Beef

Beer Brats

Cilantro Meat Bowl

Sausage Stew

Cuban-Style Beef

Sausage Gravy

Boeuf Bourguignon

Bacon Jam

Ham Soup

Beef Goulash

Sweet Pork Goulash

Pork Chops with Peppers

Amazing Swedish Meatballs

Turmeric Lasagna

Beef Roast

Shallot Beef

Honey Ribs

Mango Pulled Pork

Spicy Pulled Pork for Sandwiches

Parsley Barbecue Meatballs

Cranberry Meatballs

Lasagna Soup

Pork Shepherd Pie

Cheesy Ground Pork

Italian Beef Roast with Grapes

Beef Stroganoff

Stuffed Pork Chops

Pork Strips with Mushrooms

Slow Cooker French Beef Stew

Country Style Pork

Beef Ratatouille

Pepperoncini Beef

Curry Lamb

Honey Pulled Pork

Delightful Pulled Pork Nachos

Garlic Beef Mash

Beef Strips in Bread Crumbs

Pork and Barley Soup

Hungarian Tender Beef

Thyme Lamb

Lamb Meatballs

Stuffed Lamb with Onions

Lamb Shoulder

Lamb Stew

Lamb Casserole

Garlic Lamb

Rosemary Lamb

Lamb and Apricot Tagine

Greek Style Lamb with Olives

Succulents Lamb

Moroccan Lamb

Lemon Lamb Fillet

Indian Pork

Lamb Cutlets

Lime Zest Pork

Lamb Leg in Red Wine

Mongolian Beef

Mexican Lamb

Fish

Slow Cooker Salmon

Cod Fillets

Tilapia in Sour Cream

Scallops with Chery Sauce

Fish Stew

Seafood Stew

Fish Chowder

Asparagus Tilapia

Delightful Shrimp Scampi

Jamaican Fish Stew

Ginger Trout

Clams in Sauce

Mango Milkfish

Garlic Mussels

Balsamic Catfish

Chili Salmon Cubes

Tomato Shrimps

Tuna Salpicao

Miso Trout

Asian Style Catfish

Soy Sauce Calamari

Ginger Squid

Parsley Seabass

Salmon in Coconut Milk

Seabass Cutlets

Fish Sticks

Turmeric Shrimp Soup

Cayenne Pepper Snapper

Salmon Pie

Slow Cooker Rosemary Trout

Garlic Sole

Tuna Dip

Cream Tuna Casserole

Stuffed Trout

Mushroom and Seabass Ragout

Salmon Miso Soup

Sweet Shrimps with Fresh Dill

Orange Fish

Salmon Chili

Slow Cooker Fish Cakes

Trout Croquettes

Thai Fish Cakes

Harissa Cod

Shri Lanka Mackerel Cutlet

Corn Fish Balls

Trout Piccata

Salmon Fingers

Lime Flounder

Snapper with Mushrooms

Carp Soup

Spicy Perch

Stuffed Squid

Halibut with Peach

Glazed Sesame Salmon

Japanese Style Cod Fillet

Slow Cooker Crab

Light Lobster Soup

Flounder Casserole

Fish Tacos

Dill Crab Cakes

Desserts

Easy Chocolate Cake

Fruit Cobbler

Ginger Giant Cookies

Sweet Monkey Bread

Pecan Brownie

Peanut Muffins

Spoon Cake

Lemon Curd

Pumpkin Cake Bombs

Fragrant Cinnamon Apples

Cherry Pudding

Almond Dump Cake

Apple Pie Dip

Fudge Cake

Classic Apple Pie

Charlotte

Cinnabons Pie

Walnut Pudding Cake

Carrot Muffins

Baked Apple Slices

Simple Lava Cake

Caramel Cake

Tapioca Pudding

Super Tasty Banana Dip

Sweet Wild Rice

Coconut Pie

Bread Cake with Oranges

Strawberry Pavlova

Blueberry Bread Pudding

Cocoa Bars

Peach Caramel

Apples with Granola Filling

Orange Upside down Cake

Oatmeal Crumble

Brewed Coffee Pie

Vanilla Cream Pie

Graham Cookies Bars

Chopped Strawberry Pie

Citron Bars

Sweet Apple Butter

Cocoa Candies

Summer Melon Pudding

Latte Cake

Peach Crisp

Milk-Chocolate Fondue

Raspberry Sponge

Puff Pastry Pears Boards

Banana Foster

Vanilla Crème Brule

Tangerine Pie

Lemon Pie with Cardamom

Caramel Apples

Raisin Bars

Cocoa Rice Pudding

Cheesecake

Thick Hot Chocolate

Indian Pudding

Huge Coffee Cinnamon Roll

Slow Cooker Figs

Poppy Sweet Pie

Conclusion