49 Slow Cooker Recipes - Mattis Lundqvist - ebook

49 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 - Chicken Soup - Slow Cooked Macaroni with Cheese - Turkey Stew with Green Chilies - Refried Beans - Vegetable and Cheese Soup - Vegetable and Black Bean Soup - Pasta with Homemade Tomato Sauce - Delicious Rice Casserole - Potato Soup Slow Cooker Style - Split Pea Soup - Onion Soup - Zucchini Soup - Lentil Soup - Taco Soup - Cabbage Soup - Corn Chowder - Tofu Curry - Oatmeal with Cherries - Sauerkraut soup - Lima Bean Soup - Veggy Minestrone Soup - Spicy Thai Soup - Lentil and Mushroom Stew - Pumpkin Goulash

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Mattis Lundqvist

49 Slow Cooker Recipes

From soups and stews to delicious vegetarian dishes

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:

Calories; 431, Fats 31g, Carbohydrates 66g, Protein 25g, Sugar 2g





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

¼ snipped cilantro or parsley

½ teaspoon salt

½ teaspoon cumin

9 corn tortillas; 6 inch/15cm

200g Monterey jack cheese/hard cheese; shredded

1x 500g ounce jar green salsa



1.Lightly coat the inside of the slow cooker with non stick cooking spray.


2.Brown sausage in skillet and drain off fat. Add the sweet pepper and jalapeno pepper to skillet and cook over medium heat for 1 minute. Transfer sausage and peppers to bowl.


3.In the same pan cook eggs in hot oil just until set; stir to break up eggs. Combine eggs with sausage and peppers. Stir in green onions, cilantro, salt, and cumin.


4.Place 3 of the tortillas in the bottom of the slow cooker; it is fine if they over lap. Put half the egg and sausage mixture in the slow cooker and sprinkle with 1/4 of the cheese. Pour 2/3 of the salsa over the mixture in slow cooker. Continue layering until all tortillas, sausage mixture, and salsa are in slow cooker.


5.Cover and set to low heat for 3 to 4 hours. Let stand for 15 minute before serving. Can top with sour cream and cilantro if desired.


Nutritional Information:

Calories; 429, Fats 29g, Carbohydrates 18g, Protein 21g, Sugar 3g


Eggplant Sauce



1 eggplant

2x 210g. cans diced tomatoes

180g. tomato paste (canned)

1x 120g. can sliced mushrooms; drained

60ml red wine (optional)

60ml water

75g onion (chopped)

2 cloves of garlic (chopped)

1 ½ teaspoon oregano

60g cup olives (pitted)

2 tablespoons fresh parsley; chopped

Black pepper

Parmesan cheese (shredded; optional)