25 Slow Cooker Recipes - Mattis Lundqvist - ebook

25 Slow Cooker Recipes ebook

Mattis Lundqvist



Recipes: - Delicious Italian Beef - Spinach and Mushroom Quiche - Chile Lasagna - Eggplant Sauce - Tacos with Beef and Radish - Chili Slow Cooker Style - Chicken Enchilada - Sausage with Rice - Cabbage Rolls - Sweet and Sour Chicken - Roast Turkey - Fine Potato Soup - Delicious Veggy Chili - Slow Cooker Spinach Sauce - Vegetarian Minestrone - Slow Cooker Cassoulet - Risotto with Fennel and Cheese - Slow cooked beans - Black Bean with Mushroom Chili - Chickpea and Lentil Stew - Chickpea and Eggplant Stew - Barley Soup - Squash Quinoa Casserole - Pinto Bean Mix - Mexican Spaghetti and Sauce

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Mattis Lundqvist

25 Slow Cooker Recipes

From soups and stews to delicious vegetarian dishes - part 1

BookRix GmbH & Co. KG80331 Munich

Delicious Italian Beef



750g pound beef brisket

2 onions (thinly sliced into rings)

2 tbsp corn starch

Water (desired preference)

70g chili sauce

1 bay leaf

1 bunch of dried thyme (crushed)

1 garlic clove (minced)

10 Italian Bread Rolls



1.Start by trimming off any excess fat from the beef. Place it in a 6 quart/6 liter slow cooker along with onions and bay leaf.


2.In a mixing bowl, mix the chili sauce with thyme, salt, pepper and garlic. Combine well and pour it over the meat.


3.Cover the cooker and cook on low heat for approximately 10-12 hours.


4.Once the beef is cooked, transfer it along with the onions onto a serving platter and cover it with a foil.


5.Next, in a medium sauce pan, pour the remaining mixture and stir it together with cornstarch and water. Cook the mixture for approximately 2 to 3 minutes or until the gravy thickens.


6.Serve the beef on the Italian rolls and top it off with the gravy.


Nutritional Information:

Calories; 325, Fats 8g, Carbohydrates 35g, Protein 25g


Spinach and Mushroom Quiche



Disposable liner and non stick cooking spray

1 package frozen chopped spinach; thawed and drained

4 slices bacon

1 tablespoon olive oil

150g Portobello mushrooms; coarsely chopped

90g sweet red pepper; chopped

150g grated Swiss cheese

8 eggs

500ml whole milk or half and half

2 tablespoons fresh chives; snipped

½ teaspoon salt

½ teaspoon black pepper

60g cup biscuit mix



1.Line the slow cooker and spray liner with non stick spray.


2.Cook bacon until crisp; drain and crumble.


3.Heat olive oil and add mushrooms and pepper. Cook until tender then add spinach and cheese.



4.Combine eggs, milk, chives, salt, and pepper and stir into spinach mixture. Add the biscuit mixture and gently fold. Pour into slow cooker and sprinkle with prepared bacon crumbs.


5.Cook in slow cooker on low for 4 to 5 hours. If using high heat cook for 2 to 2.5 hours. Cool 15 to 30 minutes before serving.


Nutritional Information:

Chile Lasagna



500g bulk breakfast sausage

130g chopped sweet green pepper; finely chopped

1 jalapeno pepper; stemmed, seeded, and finely chopped

5 eggs beaten lightly

2 teaspoons vegetable oil

½ a bunch of green onions; sliced