25 Slow-Cooker-Friendly Recipes with Meat - Part 2 - Mattis Lundqvist - ebook

25 Slow-Cooker-Friendly Recipes with Meat - Part 2 ebook

Mattis Lundqvist



Recipes: - Italian Pork Chops - Wild Rice Soup - Good ol' Sausage Breakfast - Beef Wraps - Oxtail Stew - Slow Cooker Chicken - Thai Curry Beef - Ropa Vieja - Beef Flavored Tacos - Italian Beef - Shredded Beef with Chilis - Asia Style Beef - Beef Ragu - Rosemary-Chicken - Cheesy Chicken - Mild Salsa Chicken - Neufchatel Chicken - Creamy Salsa Chicken - Lemon Chicken - Chicken with Vegetable Stew - Mexican Slow Cooker Chicken - Mediterranean Chicken - Low Carb Chicken Soup - Slow-Cooker Pork Chops - Pork Ribs

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Mattis Lundqvist

25 Slow-Cooker-Friendly Recipes with Meat - Part 2

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

BookRix GmbH & Co. KG80331 Munich

Italian Pork Chops


1 Medium Onion – Chopped

6 Pork Chops – With Bone

2 tsp. of Italian Seasoning – Crushed

4 Cloves of Garlic – Minced

½ tsp. of Salt

¼ tsp. of Pepper

800 g of Diced Tomatoes – No Salt Added, Undrained

2 Tbsp. of Cornstarch

2 Tbsp. of Cold Water

120 g of Dried Orzo – Cooked with Directions


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

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

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

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

Nutritional Information:

Calories:  279

Total Fat: 5g

Saturated Fat: 2g

Carbohydrates: 29g

Protein: 28g






Wild Rice Soup


750 ml of Water

450 ml of Chicken Broth – Reduced Sodium

330 g of Condensed Cream of Chicken Soup – Reduced Fat

180 g of Wild Rice – Uncooked, Rinsed, Drained

½ tsp. of Dried Thyme – Crushed

¼ tsp. of Pepper

360 g of Chicken – Cooked, Chopped

450 g of Fresh Spinach


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

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

Serve it with the chicken and the spinach.

Nutritional Information:

Calories:  216

Total Fat: 4g

Saturated Fat: 1g

Carbohydrates: 19g

Protein: 26g





Good ol’ Sausage Breakfast


Nonstick Cooking Spray or cooking oil