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French Lentils With Chard
A perfect dinner for those nights when you could just use something hearty and warm, this classic French lentil stew is a vegetarian delight. Simple to prepare and comforting to the senses,once you make this, you’ll want to keep lentils on hand more often. If you can’t wait around for the lentils to cook, start the dish in the morning and let the softened savories, lentils, herbs, and broth cook in the slow cooker for 4 hours on high or 6 on low and add the greens twenty minutes before serving.
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Number of Servings: 6 (182 G )
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ingredients
- 1 T. extra-virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 4 lg. garlic cloves, minced
- 1 lb. lentils, preferably imported green lentils, washed and picked over (2 1/4 cups)
- A bouquet garni made with 2 bay leaves and a sprig or two each of thyme and parsley
- Salt and freshly ground pepper
- 1 bunch Swiss chard (3/4 to 1 lb.), stemmed, washed and coarsely chopped
- Freshly grated Parmesan, crumbled goat cheese or feta for serving
Directions
- Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute.
- Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings, sprinkle with cheese and serve.
Advance preparation: You can cook the lentils through Step 2 and keep in the refrigerator for 2 or 3 days. Bring back to a simmer and proceed with the recipe. The finished dish will keep for 2 or 3 days in the refrigerator, but the color of the chard will fade.
Slow Cooker Greek Chicken
Whether you pack some of the leftover chicken together with quinoa for a nicely reheatable meal or turn the chicken into a quick wrap or salad topping, this is a simple and versatile dish with a ton of flavor. You’ll be glad you tried it.
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Number of Servings: 6 (360 G )
Prep Time: 15 Minutes
Cook Time: 6+ Hours
Ingredients
- 3-5 lb. whole chicken, skin removed
- 1 red onion, diced
- 2 c. low-sodium vegetable broth
- 1/2 c. plain, low-fat Greek yogurt
- 1 c. quinoa
- Juice of 1 lemon
- 1 T. oregano
- 1 T. basil
- 1 cucumber, sliced
Directions
1. Place all ingredients except chicken and cucumber in a slow cooker and stir well.
2. Add in chicken (whole or broken into breasts, thighs, legs and wings). Cook on low for 6+ hours. Use a thermometer to make sure the internal temperature of the chicken has reached 165º F.
3. Serve chicken on top of quinoa. Top with cucumber slices.
Slow-Cooker Carnitas
Carnitas can be a great lean protein to have on hand for quick tacos or skillet meals. Freeze the meat in small portions to have it handy to heat up with rice and veggies for a quick, flavorful weeknight meal.
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Number of Servings: 16 (259 G )
Cook Time: 8 hours
Ingredients
- 6 lb. pork butt, fat trimmed
- 1 T. salt
- 1 T. ground cumin
- 1 T. freshly ground black pepper
- 1 T. dried oregano
- 2 t. ground cinnamon
- 1 t. cayenne pepper
- 8 cloves garlic, smashed
- 4 chipotle peppers
- 1 (15 oz.) can no-salt added diced tomatoes
- 3 c. orange juice
Directions
- Place all the ingredients in a slow cooker. Set to cook on LOW for 8 hours.
- Let it cool enough to handle, then lift the meat from the juices and place on a platter to shred with two forks. Store leftover shredded meat in juices.
- Use meat to construct your favorite tacos or burritos.
Pork and Pumpkin Chili with Greens
Love chili but bored of the same old, same old? Feeling adventuresome? Pair this chili up with cornbread and enjoy the discovery that healthy eating doesn’t need to be bland. Tip: If you can’t find mustard greens, and sturdy, dark green will work. Try collards or chard or spinach instead. This recipe can be easily adapted for a slow cooker. Brown the meat and add all ingredients to the slow cooker. Start with half of the liquid called for and add more as needed, cooking for 2-3 hours on HIGH or 4-6 hours on LOW.
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Number of Servings: 8 (373 G )
Created by: Erin Dow
Prep Time: 15 Minutes
Cook Time: 1 Hour 25 Minutes
Ingredients
- 3 lbs. boneless pork (boneless ribs, stew meat, or sirloin roast), trimmed and cut into 1/2-inch cubes
- 1 (12 oz.) bottle Mexican lager
- 2 t. Kosher salt
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 3 t. dried oregano, preferably Mexican
- 1 (15 oz.) can pumpkin puree
- 1/4 c. vegetable oil
- 2 med. tomatoes, roughly chopped
- 1 poblano pepper, seeded and chopped
- 2 med. white onions, diced
- 1/4 c. chili powder, plus more for sprinkling
- 4 cloves garlic, finely chopped
- 1 bunch mustard greens, stems removed, leaves roughly chopped
- Lime wedges, for serving
Directions
- Combine the pork, beer, 3 cups water and salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
- Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
- Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls. Serve with sour cream if desired. Garnish with lime wedges.
Sweet Potato Chili
Round out the spice of this robust chili with the balancing taste of sweet potatoes. If you normally enjoy your chili with sour cream, try substituting plain, non-fat Greek yogurt for a more nutritious condiment. This recipe can be easily adapted for a slow cooker. Brown the meat and add all ingredients to the slow cooker. Start with half of the liquid called for and add more as needed, cooking for 2-3 hours on HIGH or 4-6 hours on LOW.
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Number of Servings: 6 (486 G )
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
- 1 T. olive oil
- 1 lb. ground turkey
- 2 Chipotle peppers, chopped
- 1 (15-oz.) can no-salt-added whole peeled tomatoes
- 1 med. onion, chopped
- 4 garlic cloves, minced
- 1 t. cumin
- 1 T. chili powder
- 3 c. low-sodium chicken broth
- 1 lb. sweet potatoes, peeled and cubed
- 1 (15-oz.) can no-salt-added pinto beans, drained
- 1 (15-oz.) can no-salt-added chickpeas, drained
- 1/2 t. salt
- 4 scallions, thinly sliced
Directions
- Heat the olive oil in a large Dutch oven. Add turkey and cook until well browned. Remove the cooked meat, pouring off most of the fat.
- Process chipotles and tomatoes together until smooth.
- Add onion to Dutch oven and sauté until soft. Add garlic, cumin and chili powder and cook for about 30 seconds. Add chipotle mixture. Bring to a boil, then reduce to a simmer, and cook until the liquid thickens.
- Add stock and return to a simmer. Return the turkey and stir in sweet potatoes and beans. Add salt and cook until sweet potatoes are tender. Serve warm, garnished with scallions.
Poblano Chili with Avocado Cream
The long list of ingredients may seem daunting, but this recipe is incredibly simple and perfectly flavored. As with many chilis, this dish is best prepared a day ahead and served reheated to give the flavors time to meld together. This recipe can be easily adapted for a slow cooker. Brown the meat and add all ingredients to the slow cooker. Start with half of the liquid called for and add more as needed, cooking for 2-3 hours on HIGH or 4-6 hours on LOW.
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Number of Servings: 10 (357 G )
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ingredients
- 2 t. paprika
- 1 T. chili powder
- 1 t. salt
- ½ t. dried oregano
- 1 t. black pepper
- 1/4 t. cayenne pepper
- 1 lb. lean beef, cubed
- 3 T. olive oil
- 1 red onion, diced
- 2 poblano peppers, seeded and diced
- 6 cloves garlic, minced
- 2 1/2 t. cumin
- 4 c. low-sodium chicken stock
- 2 (14 oz.) cans no-salt-added diced tomatoes
- 2 (15 oz.) cans no-salt-added black beans
- 2 T. + 1 t. lime juice
- 2 avocados, divided
- 1/4 c. plain, non-fat Greek yogurt
- 2 t. minced fresh cilantro
Directions
1. Mix together paprika, chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano and cayenne. Toss with beef to coat.
2. Heat the oil in a large stockpot. Add the seasoned beef and cook until browned. Remove from pan and set aside.
3. In the same pan, cook the onions, peppers and garlic until soft. Add the stock, tomatoes and beef. Bring to a boil, cover, and reduce to a simmer for 40 minutes.
4. Stir in the beans and cook another 10 minutes. Add 2 tablespoons lime juice and season with 1/2 teaspoon each of salt and pepper.
5. In a food processor, puree together one avocado, yogurt, cilantro, remaining lime juice and cumin to make the avocado cream.
6. Slice the remaining avocado. Garnish with avocado slices and cream.
Slow Cooker Vegetable Beef Soup
The flavorful secret of this soup is that the broth comes from the liquid of the canned tomatoes. Mix and match your favorite vegetables and herbs to tailor this healthy recipe to suit your family’s preferences. Tip: For the best texture and flavor in slow cooker recipes with meat, lightly brown the meat in a skillet over medium-high heat before adding to the slow cooker.
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Number of Servings: 4 (601 G )
Prep Time: 10 Minutes
Cook Time: 4-8 hours
Ingredients
- 1 lb. boneless beef roast, trimmed and cubed
- 5 med. carrots, sliced into 1/2-inch disks
- 2 sm. red potatoes, cubed
- 1 med. onion, diced
- 1/2 t. salt
- 1/2 t. dried thyme
- 1 bay leaf
- 2 cans diced, low-sodium tomatoes, (14.5oz)
- 1 c. water
- 1 c. frozen peas
Directions
1. In a slow cooker, combine beef, carrots, potatoes and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with juice and water. Stir until all ingredients are combined.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove and discard bay leaf. Stir in frozen peas and garnish with parsley if desired.
Slow Cooker Apple-Spice Oatmeal
Nothing says fall like the smell of apples and spice drifting through the kitchen. Wake up to this luscious scent and a comforting bowl of hot oatmeal with this simple slow cooker oatmeal recipes that will get your family started on the right foot with a hearty serving of whole-grain and fruit.
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Number of Servings: 4 (369 G )
Prep Time: 10 Minutes
Cook Time: 9 Hours
Ingredients
- 1 cup steel cut oats
- 1 cup dried cranberries
- 1 cup apple, peeled, cored and diced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom (optional)
- 4 cups water
- 1/2 cup 1% milk
Directions
- In a slow cooker, combine all ingredients and set to low heat.
- Cover and let cook for 8-9 hours.
- Stir and remove to serving bowls.
Hoppin’ John Risotto
Hoppin’ John is a traditional southern dish eaten for good luck in the new year. Serve with a generous side of braised greens, such as collards or kale. If you’re a fan of hot sauce, try a little with your risotto and greens. This recipe can be easily adapted for a slow cooker. Brown the meat and add all ingredients to the slow cooker. Start with half of the liquid called for and add more as needed, cooking for 2-3 hours on HIGH or 4-6 hours on LOW.
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Number of Servings: 8 (329 G )
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ingredients
- 5 cups low-sodium chicken stock, warmed
- 1/2 pound spicy chicken sausage
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 cup celery, diced
- 1 1/2 cups brown rice
- 1/2 cup dry white wine
- 1 1/2 cups black-eyed peas, cooked
- 1/4 cup finely grated Parmesan cheese
Directions
- Break the sausage into small pieces, removing the casings if you like. Cook the sausage in a large dutch oven. Transfer out of the pan.
- In the sausage fat, cook the onion, bell pepper and celery until soft.
- Add the rice and stir to coat each grain. Cook until rice has a lightly nutty smell. Stir in the wine and cook until liquid evaporates.
- Add 1 cup of the stock and simmer, stirring steadily, until the rice absorbs the liquid. Repeat the process until the rice is tender. If you run out of stock before the rice is cooked, use hot water.
- Remove the risotto from the heat and stir in the peas, sausage and cheese. Serve immediately.
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