Tag archives for Slow Cooker Recipes

4 Easy SLOW COOKER Recipes

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Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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Meal Prep Made Easy | Menu 18

Meal Prep Made Easy eBook | Menus 13 -18 Available Here
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Frequently Used & Favorite Items

Creamy Chicken Soup
1 tbsp oil
1 onion, finely diced
2 celery ribs, finely diced
3 carrots, finely diced
2 cups mushrooms, sliced
3 garlic cloves, minced
¼ cup flour
4-5 cups chicken broth
1 cup milk
2 chicken breasts, cooked and shredded
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
salt and pepper to taste

In a large soup pot heat oil over medium-high heat.  Add onion, celery, carrots and mushrooms.  Saute for 5-7 minutes or until vegetables have softened.  Add garlic and sauté for another 30 seconds.  Add flour and cook for 1 minutes, stirring constantly. Add broth, milk, cooked chicken, thyme, rosemary and a bay leaf.  Reduce heat to medium and let mixture simmer for 10-15 minutes.  Remove the thyme and rosemary stems. Season with salt and pepper.  Store in the frigde for up to 3 days.

Mini Turkey Meatloaves
2 lbs ground turkey
1 cup zucchini, grated
2 eggs
2 garlic cloves, minced
1 tbsp tomato paste
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried thyme
salt and pepper to taste

Preheat oven to 375F.  Prepare a muffin tin with silicon liners or cooking spray. In a large bowl combine all of the ingredients except the BBQ sauce.  Mix thoroughly.  Divide mixture into the prepared muffin tin.
Bake at 375F for approximately 30 minutes or until cooked through and golden. After 30 minutes, brush the top of each mini meatloaf with BBQ sauce and then bake for an additional 10 minutes or until they reach 165°F.
Store in the frigde for 3 days or freeze for up to 3 months.

Salt & Vinegar Roasted Potatoes
2lbs red potatoes, cut into wedges
2 tbsp olive oil
1-2 tsp garlic powder
salt and pepper to taste
2-3 tbsp apple cider vinegar
2 tbsp fresh rosemary, chopped

In a large bowl, toss potatoes with olive oil, garlic powder, salt and pepper and then transfer them to a large baking sheet. Roast potatoes at 375ºF for 30 minutes, tossing once during the cooking process. After 30 minutes, remove the potatoes from the oven and season with apple cider vinegar and rosemary. Return to oven and continue to roast for another 10 minutes or until potatoes are cooked through and golden brown.
Enjoy immediately or store in the frigde for up to 5 days.

Roasted Brussels Sprouts
1½ lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 375°F. In a large mixing bowl toss Brussels sprouts with olive oil, garlic powder, salt and pepper. Transfer them to a large baking sheet and roast for about 20 minutes or until Brussels sprouts are tender and golden.
Serve immediately or store in the frigde for up to 5 days.

Roast Beef Wraps
¼ cup mayonnaise
1-2 tbsp prepared horseradish
5 large whole wheat tortillas
2 cups arugula
15 slices roast beef
½ cup white cheddar, shredded
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced

In a small bowl, mix mayonnaise and horseradish.  Spread 1 tbsp of mayo on each tortilla.  Top with arugula, roast beef, white cheddar, tomatoes and red onion.  Carefully roll each tortilla.  Wrap in plastic wrap and store in the frigde. Serve immediately or store in the refrigerator for up to 3 days.

Apple Baked Oatmeal
3 cups rolled oats
½ cup brown sugar
2 tsp baking powder
1 cup unsweetened applesauce
1 cup milk
2 eggs, beaten
1 tsp vanilla
2 apples, grated
1 tsp cinnamon

Preheat oven to 375°F.  Spray a square baking dish with cooking spray.  In a large bowl combine oats, brown sugar and baking powder. Stir well. Add applesauce, milk, beaten eggs, vanilla extract, grated apples and cinnamon.  Stir to combine.  Pour mixture into the baking dish and bake for between 30 and 35 minutes or until baked oatmeal is set.  Allow it to cool and then slice it into squares.  Store in the refrigerator for up to 5 days.

Chocolate Peanut Butter Yogurt Dip
1 cup vanilla yogurt
2 tbsp cocoa powder
2 tbsp smooth peanut butter
1 tbsp maple syrup

In a medium bowl, whisk all ingredients together until well combined. Serve immediately with fresh fruit or store in the fridge for up to 4 days.

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Vegetarian Meal Prep | Menu 17

Meal Prep Made Easy eBook | Menus 13 -18 Available Here
eBook Bundle | All three Meal Prep Made Easy eBooks Available Here

More Meal Prep Menus Available Here

Frequently Used & Favorite Items

Quinoa Curry
1 tbsp coconut oil
1 onion, finely diced
3 garlic cloves, minced
2 tsp freshly grated ginger
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 cup carrots, diced
2 cups sweet potato, diced
½ cup quinoa
1 15oz can diced tomatoes
1 19oz can chickpeas
5-6 cups vegetable broth
salt and pepper to taste

In a large pot heat coconut oil over medium-high heat.  Add onion and sauté for 3-4 minutes. Add garlic, ginger and spices.  Saute for another minute, stirring constantly.  Add carrots, sweet potatoes, quinoa, diced tomatoes and broth.  Bring mixture to a boil and then reduce heat to medium, cover and simmer for 20-25 minutes or until quinoa is fully cooked.  Season with salt and pepper. Serve immediately or store in the refrigerator for 3-4 days.

Daal
1 onion, finely diced
2 garlic cloves, minced
1 tbsp freshly grated ginger
½ tsp red pepper flakes
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ cup diced tomatoes
2 cups red lentils, rinsed and drained
5 cups vegetable broth
salt and pepper to taste

Combine all ingredients in a slow cooker. Cook on high for 3-4 hours.
Serve immediately with plain yogurt and freshly chopped coriander or store in the refrigerator for up to 5 days.

Cumin Rice
1 tbsp oil
1 tsp cumin seeds
1½ cups basmati rice
3 cups vegetable broth
½ lemon, zested and juiced
¼ cup coriander, chopped
salt and pepper

In a medium pot, heat oil over medium-high heat. Add cumin seeds and toast for 1 minute. Add rice and sauté for another 1-2 minutes. Add broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook for approximately 20 minutes or until the liquid has been completely absorbed. Finish with lemon zest, juice, coriander, salt and pepper to taste. Store in the refrigerator for up to 4 days.

Curried Cauliflower
1 head cauliflower, cut into florets
1 tbsp oil
1 tsp curry powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
salt and pepper to taste

On a large baking sheet, toss cauliflower with oil and spices. Bake at 400ºF for 20 minutes or until cauliflower is soft and golden.
Store in the refrigerator for 4-5 days.

Cucumber Mint Salad
3 cucumbers, diced
¼ cup red onion, finely diced
1 cup plain yogurt
1 lemon, zested and juiced
2 tsp honey
½ tsp ground cumin
2 tbsp fresh mint, chopped
salt and pepper to taste

In a large bowl, combine all of the ingredients and toss well.  Divide salad into individual portions.  Enjoy immediately or store in the refrigerator for 4-5 days.

Mango Lassi Smoothies
3 cups mango, diced
2 cup vanilla yogurt
1 cup almond milk
¼ cup vanilla protein powder
¼ tsp ground cardamom

In a blender, combine all ingredients and blend until smooth.  Divide into individual jars.
Store in the refrigerator for 3-4 days.

Garam Masala Roasted Chickpeas
1 19oz can of chickpeas, rinsed and drained
2 tbsp oil
2 tsp garam masala
salt and pepper to taste

Pat chickpeas dry with a kitchen towel.  On a large baking sheet, toss chickpeas with oil, garam masala and salt and pepper to taste. Bake at 375ºF for 15 minutes. Toss chickpeas well and bake for another 15-20 minutes or until they are crispy through.
Allow chickpeas to cool completely and store in an airtight container for up to a week.

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Healthy Meal Prep | Menu 4

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More Meal Prep Made Easy Recipes
Overnight Oatmeal Recipe

Lentil Soup
2 yellow onion, finely diced
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
2 tsp turmeric
½ tsp ground cinnamon
6 cups vegetable or chicken broth
1 28oz can crushed tomatoes
2 tbsp tomato paste
1 ½ cups dried red lentils
salt and pepper
½ lemon, juiced
¼ cup fresh  parsley, finely chopped

Combine all of the ingredients in your slow cooker. Stir well. Turn it on High and allow it to cook for 3-4 hours.  Finish with lemon juice and fresh parsley.
Serve immediately or store in the refrigerator for up to 5 days. Freeze for up to 4 months.

Easy Chicken Shawarma
2 boneless skinless chicken breasts, thinly sliced
4 boneless skinless chicken thighs, thinly sliced
½ cup plain Greek yogurt
2 cloves garlic, minced
1 lemon, juiced and zested
2 tsp paprika
1 tsp cumin
½ tsp turmeric
½ tsp oregano
¼ tsp cinnamon
salt and pepper
1 red onion, coarsely chopped

In a small bowl combine yogurt, garlic, lemon, paprika, cumin, turmeric, oregano, cinnamon, salt and pepper. Stir well.
Transfer chicken and onion to a large zipper bag. Add marinade and be sure that chicken is evenly coated. Allow chicken to marinate for at least 1 hour but overnight is ideal.
Preheat oven to 400°F. Pour chicken into a large baking dish. Bake for 30 to 40 minutes or until chicken is cooked through.
Serve immediately or store in the refrigerator for up to 3 days. Chicken can be served over rice, salad or in a pita.

Rice & Lentils
2 tbsp olive oil
4 onions, halved and finely sliced
1 cup brown lentils
1 cup rice
3 ½ cups vegetable broth
salt and pepper

In a large frying pan heat oil over medium-high heat. Add the onions and cook them until they begin to brown and caramelize.  Remove half of the onions and allow the other half to get dark and crispy.
In a large saucepan, bring vegetable broth and lentils to a boil over medium-high heat.
Reduce heat to medium and simmer lentils, uncovered, for about 20 minutes. Add rice and half of the onions, reduce heat to low, cover and cook for an additional 15 minutes or until all of the liquid has been absorbed. Remove from heat and let rest, covered, for 5 minutes.
Season with salt and pepper. Serve topped with crispy fried onions.  Store in the refrigerator for 3 to 4 days.

Fattoush Salad
1 English cucumber, diced
4 plum tomatoes, diced
6 radishes, thinly sliced
4 green onions, chopped
¼ cup fresh mint or parsley, finely chopped
1 head romaine lettuce, chopped
¼ cup olive oil
1 lemon, juiced
½ tsp sumac
salt and pepper

In a large bowl combine cucumber, tomatoes, radishes, green onion and mint. In a small bowl whisk olive oil, lemon juice, sumac, cinnamon, salt and pepper. Toss salad with vinaigrette. Divide salad in five jars, filling each half way. Fill the other half with romaine lettuce.
Store in the refrigerator for up to 5 days.

Roasted Beets
2 tbsp olive oil
6 beets

Preheat oven to 400°F.  Remove stems from beets.  Using a pastry brush, cover beets with a layer of olive oil and wrap in foil. Place beets on a baking sheet. Bake for at least 1 hour.  Remove foil and use a paper towel to gently rub of the skin. Chop beets into cubes.
Store roasted beets in the refrigerator for 4-5 days.

Fig & Pistachio Overnight Oats
For each Overnight Oatmeal:
1/3 cup rolled old-fashioned oats
1 tbsp chia seeds
1 tsp honey
1 fig, finely diced
¼ cup pistachios

Layer ingredients in a mason jar. Before bed, add ½ cup milk and shake well.
Refrigerate overnight. Come morning, eat cold or heat in the microwave.

Baba Ghanoush
1 tbsp olive oil
1 eggplant, cut into ½” slices
1 clove garlic, minced
1 lemon, juiced
1 tbsp tahini
salt and pepper
fresh parsley

Cover a baking sheet with foil. Lay out eggplant on the baking sheet. Brush each side with olive oil and salt liberally. Broil on High for 5-10 minutes or until eggplant is well browned. Remove from oven and cover eggplant with another piece of foil for 5 minutes.
Discard foil and remove the peel from eggplant.
Transfer eggplant to a food processor. Add garlic, lemon juice, tahini, salt and pepper.
Blend until the mixture is smooth. Add parsley and pulse a few more times to incorporate it.
Store in the refrigerator for 4 to 5 days. Serve with pita or fresh veggies.

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