Cooking For One or Two: 4 MORE Surprising Crock Pot/ Slow Cooker Dishes! 🌞

[justaprogressive]

Chicken Fajitas

HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE

PREP 10 minutes
COOK 6 hours

I love fajitas but could live without the searing hot iron skillet being set in
front of me, as so many restaurants present the dish. The slow cooker
does a much better job—no spattering oil and no chance of second-degree
burns. Bonus—these fajitas are also lower in fat.

1 onion, halved and sliced thin
3 sweet bell peppers, assorted colors, cored and sliced thin
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
16 ounces boneless, skinless chicken breast, cut into 4-inch-long tenders
1 teaspoon extra-virgin olive oil
⅛ teaspoon sea salt
4 corn tortillas
¼ cup fresh cilantro, for garnish
1 small avocado, sliced, for garnish
1 lime, cut into wedges, for garnish

1. Put the onion, bell peppers, cumin, paprika, red pepper flakes, chicken,
and olive oil in the slow cooker and toss to combine. Season the chicken
and vegetables with the salt.

2. Cover and cook on low for 6 hours.

3. Serve the fajita mixture with warmed corn tortillas and garnished with
the cilantro, avocado, and a generous squeeze of fresh lime juice.

COOKING TIP Warm the tortillas in a dry skillet, or directly on a gas
stovetop flame over low heat. Use tongs to turn each tortilla, heating for
a few seconds on each side until warm and pliable. They can also be
warmed in the microwave, for 10 seconds each.

NUTRITION TIP Sweet bell peppers are rich in nutrients, but they can also
be a dangerous source of pesticide residue. Purchase organic peppers
whenever possible.


From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two


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Cassoulet

HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE

PREP 10 minutes
COOK 8 hours

The slow cooker provides a nearly authentic cooking vessel for
this traditional French dish of beans, pork, and meat. This version
gets a healthy upgrade using bone-in chicken thighs instead of
duck confit, and just a hint of smoky flavor from the bacon.

1 cup navy beans, drained and rinsed
1 slice applewood-smoked bacon, cut into thin strips
1 small onion, halved and sliced thin
4 garlic cloves, smashed
1 teaspoon Herbes de Provence
½ cup low-sodium chicken broth
2 bone-in, skinless chicken thighs, about 8 ounces each
⅛ teaspoon sea salt
Freshly ground black pepper

1. Put the beans, bacon, onion, garlic, herbes de Provence, and broth
in the slow cooker and stir until thoroughly mixed. Set the chicken
pieces on top of the beans. Season with the salt and a few grinds of
the black pepper.

2. Cover and cook on low for 8 hours.

NUTRITION TIP Navy beans are a good source of fiber and protein as well as
folate, vitamin B, manganese, copper, phosphorus, iron, and magnesium.

SUBSTITUTION TIP To ensure this is Allergy Friendly and Gluten-Free,
use gluten-free low-sodium vegetable broth.

From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two


*********************************************************************


Cashew Chicken & Snap Peas

GLUTEN-FREE
LOW CALORIE

PREP 10 minutes
COOK 6 hours

It’s the sweet, sour, and spicy sauce that will make you want more
of this classic Chinese takeout recipe. When you have control of
the ingredients, you can skip the food additives such as
monosodium glutamate (MSG). This dish is nice on its own for a
low-carbohydrate meal or served with steamed rice.

16 ounces boneless, skinless chicken breasts, cut into 2-inch pieces
2 cups sugar snap peas, strings removed
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
2 tablespoons low-sodium soy sauce
1 tablespoon ketchup
1 tablespoon rice vinegar
1 teaspoon honey
Pinch red pepper flakes
¼ cup toasted cashews
1 scallion, white and green parts, sliced thin

1. Put the chicken and sugar snap peas into the slow cooker.

2. In a measuring cup or small bowl, whisk together the
ginger, garlic, soy sauce, ketchup, vinegar, honey, and
red pepper flakes. Pour the mixture over the chicken and
snap peas.

3. Cover and cook on low for 6 hours. The chicken should be
cooked through, and thesnap peas should be tender, but not mushy.

4. Just before serving, stir in the cashews and scallions.

NUTRITION TIP Cashews are a wonderful source of copper, with
nearly 100 percent of your daily value in just ¼ cup. They are also
rich in phosphorus, manganese, magnesium, and zinc.

SUBSTITUTION TIP To ensure this is Gluten-Free, use gluten-free
low-sodium soy sauce.


From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two

*******************************************************************


Cuban-Style Pork Street Tacos
HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE

PREP 10 minutes
COOK 8 hours


The bright flavor of coriander and citrus-infused pork, onions,
and peppers provides the perfect filling for “street” tacos.
Include beans, avocado, and sour cream as garnishes if you
need more energy or you are serving these tacos to guests.

1 teaspoon extra-virgin olive oil
16 ounces pork tenderloin
Zest of 1 orange
Juice of 1 orange
Zest of 1 lime
Juice of 1 lime
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
⅛ teaspoon sea salt
Freshly ground black pepper
1 red onion, halved and sliced thin
1 red bell pepper, cored and sliced thin
1 green bell pepper, cored and sliced thin
4 corn tortillas
¼ cup fresh cilantro, for garnish

1. Grease the inside of the slow cooker with the olive oil.

2. Put the pork tenderloin in the slow cooker.

3. In a small measuring cup, whisk together the orange zest,
orange juice, lime zest, lime juice, garlic, cumin, coriander,
salt, and a few grinds of the black pepper. Pour this mixture
over the pork.

4. Put the onion, red bell pepper, and green bell pepper in the
crock, placing them around and on top of the pork.

5. Cover and cook on low for 8 hours.

6. Remove the pork from the slow cooker and allow the meat
to rest for 10 minutes before shredding it with a fork. Return
it to the slow cooker and toss it with the vegetables and juices.

7. Serve the pork in warm corn tortillas garnished with the cilantro.

COOKING TIP Warm the tortillas in a dry skillet, or directly
on a gas stovetop flame over low heat. Use tongs to turn each
tortilla, heating for a few seconds on each side until warm and
pliable. They can also be warmed in the microwave, for 10
seconds each.

NUTRITION TIP Fresh cilantro, also called coriander, is one
of the most widely used herbs around the globe. Fresh coriander
leaves have detoxifying properties and ground coriander seed has
anti-inflammatory properties.


From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two

Delicioso!! Enjoy!


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[SWBTATTReg]

1. Thank you very much! I do like the crock pot in cooking meals, I do have 3 of them, different sizes. The one thing

I do try to moderate, is the number of ingredients in a recipe, e.g., the more, the less I'm inclined to make. But, I'm wondering if I can consolidate parts of recipes by pre-making some of the spice mixes (store in refridge prior to making), enough for 3 or 4 batches. They do sound really good. Thanks again!

[justaprogressive]

2. Exactly!

Premade or commercial spice/and or condiment mixes help make these permutations easier!

Example: SanJ makes a great Sichuan Sauce, which includes:

soy sauce, ginger, garlic and moderately hot chili peppers!

[mike_c]

3. thanks for these!

I'm going to try a couple of these recipes soon!