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Add olive oil to slow-cooker on low. Add all the vegetables, stir to coat. add seasonings, stir again, then add wet ingredients.
Cover and cook for 8 to 10 hours. Allow to cool for 45 minutes to an hour.
Line a sieve with cheese cloth and pour contents of the slow-cooker through it into a bowl.
When it’s all run through, gather up the cheese cloth and twist to squeeze out as much liquid as possible.
Cal - 37, Carbs - 5.7g, Protein - 0.7g, Fat - 1.5g, Fiber - 1.4g
Placebones in slow-cooker on high. Allow to heat for 30 minutes.
Addginger, garlic, and water and cook for 8 to 10 hours.
Strainthrough a sieve.
Cal- 115, Carbs - 2.0g, Protein - 8.7g, Fat - 8.2g, Fiber - 0.0g
Put the Coconut Oil on the bottom of a slow-cooker set on low, then add all the vegetables. Stir and cook for 45 minutes.
Add beef bones, sprinkle with salt, add vinegar, and bay leaves.
Add enough water to cover, and cook for 8 to 12 hours.
Pour the liquid through a strainer lined with cheesecloth. Discard solids.
Place in a stone-wear dish and store over night in the fridge. In the morning, remove and take off the solidified fat that floats on the surface.
Cal - 318, Carbs - 7.0g, Protein - 33.1g, Fat - 16.2g, Fiber - 1.6g
Place chicken bones in the slow-cooker on high for one hour.
Lower heat to low, add vegetables and stir to coat. Heat for another hour.
Add seasonings, then enough water to cover. Cook for 8 or more hours.
Turn off cooker and cool for 45 minutes to an hour.
Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth.
Strain the cooker contents through the sieve with the meat into a bowl.
Gather the cheesecloth and twist to squeeze out all liquid.
Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g
Ina large bowl, stir to combine all ingredients save for the Tahini.
Addto slow-cooker. Cook on low for 8 hours, 5 hours on High.
Turnoff the slow-cooker, allow to cool for five minutes, and add Tahini.
Cal- 188, Carb - 16.6g, Protein - 5.1g, Fat - 13.1g, Fiber - 4.4g
Puncture skin of the squash with a fork several times on all sides.
Add water to slow-cooker, then the squash. Cover and cook on Low for 8 to 10 hours.
Remove squash from cooker and allow to cool for 20 to 30 minutes.
Scoop out seeds and discard.
Add butter, salt and pepper to taste.
Cal - 47, Carbs - 10.5g, Protein - 1.0g, Fat - 0.9g, Fiber - 0.0g
Combine all ingredients save the sugar in the slow-cooker. Cook on low for 8 hours.
Remove from cooker, add the sugar, stir, and allow to cool for 30 minutes.
If you’d like to use it immediately for sandwiches or other toppings, place in a cheese clothe and squeeze out moisture. Otherwise, place in a jar with liquid and store in fridge.
Cal - 25 Carb - 4.7g Protein - 0.9g Fat - 0.1g Fiber - 1.8g
Mix everything but the broth, butter and cream, in the slow cooker, stir to combine.
Add the vegetable stock and cook for 4 hours on low.
Add the butter and cream, and cook an additional 15 minutes.
Cal- 100, Carb - 6.9g, Protein - 4.6g, Fat - 6.1g, Fiber - 1.0g
Add water, broth, seasonings, and bay leaf to the slow-cooker set on high. Allow to warm for 45 minutes.
In a pan on the stove, brown the sausage, then add the onion, cooking until they turn somewhat clear. Add the garlic and sauté for another minute.
Add to slow-cooker and stir to combine. Then add lentils. stir and cook for 4 hours or until lentils are tender.
Stir in spinach, allow to warm for five minutes, add salt to taste, and serve
Cal - 222, Carb - 19.9g, Protein - 18.2g, Fat - 5.7g, Fiber - 8.2g
Brown sausage on the stove. When browned, add the celery and onion and sauté for three to four minutes, remove and put into a Slow-cooker on low.
Add the zucchini, tomatoes, salt, pepper, and seasons to the slow-cooker. Cook 6 hours on low.
Cal - 134, Carb - 11.5g, Protein - 11.8g, Fat - 5.4g, Fiber - 3.3g