25 Slow-Cooker-Friendly Recipes with Meat - Part 1 - Mattis Lundqvist - ebook

25 Slow-Cooker-Friendly Recipes with Meat - Part 1 ebook

Mattis Lundqvist

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Recipes: - Italian Slow-Cooker Chicken - Salsa Chicken - Cooker Lasagna - Braised Brisket - Corn Chowder - Chicken with Honey and Pineapple Flavor - Chicken Salad - Curried Chicken and Vegetables - Turkey Wrap - Chicken Soup - Jalapeno flavoured Beef - Vegetable Soup with Chicken Broth and Beans - Chicken with Mushrooms - Shredded Slow-Cooker Beef - Yogurt-Chicken - Wild Rice-Cauliflower-Chicken - Tortellini Turkey Soup - Pork Zuppa - Noodles and Chicken with Vegetables - Roast Sticky Chicken - Slow-Cooker Roast - Chicken Marsala - Barbecue Meatloaf - American Pork Stew - Mustard Chicken Sandwiches

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Mattis Lundqvist

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

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

BookRix GmbH & Co. KG80331 Munich

Italian Slow-Cooker Chicken

Ingredients:

4 Chicken Breasts – Boneless, Skinless

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

2 Tbsp. of Balsamic Vinegar

2 Tbsp. of Garlic – Minced

1 tsp. of Italian Seasoning

1 Large Can/150 g of Sliced Mushrooms – Undrained

1 tsp. of Basil

Directions:

Put all of the ingredients in the slow-cooker.

Stir in the chicken.

Cook it for 8 hours on medium.

Nutritional Information:

Calories:  274

Total Fat: 13g

Saturated Fat: 2g

Carbohydrates: 11g

Protein: 27g

 

 

 

 

 

 

 

 

 

Salsa Chicken

Ingredients:

3 Chicken Breasts – Skinless

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

1 Jar of Chunky Salsa – Mild

Directions:

Put the chicken in the cooker.

Spread the soup on the chicken.

Add on the jar of salsa.

Cook it on high for 4 hours.

Shred it with two forks.

Nutritional Information:

Calories:  200

Total Fat: 4g

Saturated Fat: 1g

Carbohydrates: 10g

Protein: 27g

 

 

 

 

 

 

 

 

 

 

Cooker Lasagna

Ingredients:

500 g of Ground Beef

¼ tsp. of Red Pepper Flakes

2 tsp. of Thyme

730 g of Marinara Sauce – Low Sodium

400 g Eggplant – Unpeeled, Diced

450 g of Ricotta Cheese – Part Skim

100 g of Shredded Italian Five Cheese Blend

60 g of Egg Substitute

1 Tbsp. of Parsley

6 Lasagna Noodles – No Boil

350 ml o f water

Directions:

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

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

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

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

Cover it with the meat sauce. Repeat the layers.

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

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

Nutritional Information:

Calories:  271

Total Fat: 10g

Saturated Fat: 3g

Carbohydrates: 18g

Protein: 25g

 

 

Braised Brisket

Ingredients: