by Roy Fisher
Ingredients:1-pound cottage cheese
7 oz. spaghetti, cooked
5 eggs
1 cup heavy cream
5 tablespoon semolina
3 tablespoon white sugar
1 teaspoon vanilla extract
1 teaspoon marjoram
1 teaspoon lemon zest
1 teaspoon butter
Directions:
Blend the cottage in the blender for 1 minute.
After this, beat the eggs in the cottage mixture and continue to blend it for 3 minutes more on the medium speed.
Add the heavy cream, semolina, white sugar, vanilla extract, marjoram, lemon zest, and butter.
Blend the mixture on the maximum speed for 1 minute.
Then chopped the cooked spaghetti.
Place 3 tablespoon of the cottage cheese mixture in the slow cooker to make the layer.
After this, make the layer from the chopped cooked spaghetti.
Repeat the steps till you use all the chopped spaghetti.
Then spread the last layer of the spaghetti with the cottage cheese mixture and close the slow cooker lid.
Cook the casserole for 7 hours on LOW.
When the casserole is cooked – it will have the light brown color.
Serve it warm and enjoy!
Nutrition: calories 242, fat 13.8, fiber 1, carbs 17.44, protein 12
Meatballs with Coconut Gravy
Prep time: 20 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:3 tablespoons coconut
1 tablespoon curry paste
1 teaspoon salt
1 cup heavy cream
1 tablespoon flour
1 teaspoon cayenne pepper
10 oz. ground pork
1 egg
1 tablespoon semolina
½ cup onion, chopped
1 teaspoon kosher salt
3 tablespoon bread crumbs
1 teaspoon ground black pepper
Directions:
Combine the coconut, curry paste, and salt together.
Add heavy cream and flour.
Whisk the mixture and pour in the slow cooker.
Cook it on the LOW for 1 hour.
Meanwhile, beat the egg in the big bowl and whisk it.
Add the cayenne pepper, ground pork, semolina, chopped onion, kosher salt, bread crumbs, and ground black pepper.
Mix the mixture to get the meatball mass.
Then make the small balls from the meat mixture and place them in the slow cooker.
Coat the meatballs with the prepared coconut gravy and close the lid.
Cook the dish for 7 hours on LOW.
When the meatballs are cooked – serve them only with the coconut gravy.
Enjoy!
Nutrition: calories 197, fat 10.1, fiber 1, carbs 12.56, protein 14
Dal
Prep time: 15 minutes
Cooking time: 5 hours
Servings: 11
Ingredients:1 teaspoon cumin
1 oz. mustard seeds
10 oz. lentils
1 teaspoon fennel seeds
7 cup water
6 oz. tomato, canned
4 oz. onion
½ teaspoon fresh ginger, grated
1 oz. bay leaf
1 teaspoon turmeric
1 teaspoon salt
2 cup rice
Directions:
Peel the onion.
Chop the onion and tomatoes and place them in the slow cooker.
Combine the cumin, mustard seeds, and fennel seeds in the shallow bowl.
Add the bay leaf and mix the mixture.
Sprinkle the vegetables in the slow cooker with the spice mixture.
Add salt, turmeric, and grated fresh ginger.
After this, add rice and mix the mixture up.
Then add the lentils and water.
Stir it gently until homogenous.
Then close the slow cooker lid and cook Dal for 5 hours on LOW.
When the dish is done – stir it gently and transfer to the serving plates.
Enjoy!
Nutrition: calories 124, fat 5.9, fiber 6, carbs 20.68, protein 6
Side Dishes
Parsley Cauliflower Rice
Prep time: 15 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
2-pound cauliflower
1 cup parsley
1 teaspoon salt
1 teaspoon cilantro
¼ teaspoon red pepper
4 cup chicken stock
½ teaspoon cumin
1 onion
1 carrot
Directions:
Wash the cauliflower carefully and separate the vegetable into the florets.
Put the cauliflower florets in the slow cooker.
Sprinkle the vegetables with the salt, cilantro, red pepper, and cumin.
Peel the onion and carrot.
Grate the vegetables and add them in the slow cooker vessel too.
After this, add chicken stock and mix the mixture gently with the help of the spoon.
Close the slow cooker lid and cook the dish for 2.5 hours on HIGH.
After this, take the spatula and mash the vegetable mixture carefully till you get the rice-like consistency.
Then chop the parsley and add it to the cauliflower rice mixture.
Close the slow cooker lid and cook the dish for 1.5 hours more.
When the dish is cooked – mix it up gently with the help of the spatula.
Serve it.
Enjoy!
Nutrition: calories 111, fat 2.5, fiber 4, carbs 16.57, protein 8
Butter Couscous
Prep time: 10 minutes
Cooking time: 8 hours
Servings: 7
Ingredients:
1 teaspoon cilantro
1 tablespoon sesame seeds
½ teaspoon ground coriander
¼ teaspoon ground ginger
1 teaspoon salt
3 tablespoon butter
6 cup beef broth
5 cup couscous
1 tablespoon dried dill
1 teaspoon oregano
Directions:
Combine the cilantro, sesame seeds, ground coriander, ground ginger, salt, dried dill, and oregano together in the shallow bowl.
Mix the mixture gently.
After this, combine the spice mixture with the couscous and stir it.
Place the couscous mass in the slow cooker and add the beef broth.
Close the slow cooker vessel and cook the dish on LOW for 8 hours.
When the couscous is cooked – it will absorb all the liquid.
Add the butter and mix it very well.
Serve the side dish immediately.
Enjoy!
Nutrition: calories 194, fat 6.4, fiber 2, carbs 26.93, protein 7
Butternut Squash Noodles
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 9
Ingredients:
1-pound butternut squash
10 oz. pasta
1 cup cream
3 cup water
1 tablespoon butter
1 teaspoon salt
1 teaspoon oregano
½ tablespoon parsley
1 teaspoon cilantro
1 garlic clove
1 teaspoon onion powder
Directions:
Put the butternut squash in the microwave oven and cook it for 1 minute.
Then peel the butternut squash and cut it into the width-wise strips.
Put the prepared butternut squash in the slow cooker.
Add water, salt, oregano, cilantro, parsley, and onion powder.
Peel the garlic clove and minced it.
Add the minced garlic clove in the slow cooker too.
After this, add water and close the slow cooker lid.
Cook the butternut squash strips for 7 hours on LOW till the b
utternut squash in soft.
Then add the pasta and cream.
Cook the dish for 1 hour on HIGH.
Then mix up the dish carefully and strain the excess liquid.
Serve the side dish.
Nutrition: calories 127, fat 6.7, fiber 3, carbs 16.07, protein 2
Slow Cooker Tomatoes
Prep time: 10 minutes
Cooking time: 2 hours
Servings: 4
Ingredients:
1-pound tomatoes
½ teaspoon salt
½ teaspoon oregano
1 teaspoon rosemary
2 teaspoon olive oil
4 garlic clove
1 teaspoon apple cider vinegar
Directions:
Wash the tomatoes and slice them roughly.
After this, cover the slow cooker vessel with the parchment and place the sliced tomatoes there.
Combine the salt, oregano, rosemary, olive oil, and apple cider vinegar together.
Whisk the mixture.
After this, peel the garlic cloves and grind them.
Sprinkle the tomato slices with the spice mixture and sprinkle the with grinded garlic and close the slow cooker lid.
Cook the tomatoes for 2 hours in HIGH.
Let the prepared side dish chill well.
Serve it.
Nutrition: calories 44, fat 2.5, fiber 1, carbs 4.87, protein 2
Red Beans
Prep time: 16 minutes
Cooking time: 9 hours
Servings: 5
Ingredients:
1 cup red beans
4 cup water
1 white onion
½ cup tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 carrot
1 peach
¼ teaspoon ground ginger
2 teaspoon butter
Directions:
Put the red beans in the slow cooker and pour the water.
Close the lid and cook the beans for 7 hours on LOW.
Meanwhile, peel the onion and carrots.
Slice the onion and grate the carrot.
After this, combine the tomato paste, sugar, salt, ground black pepper, and ground ginger in the mixing bowl.
Whisk it gently.
When the time is over – add the sliced onion and grated carrot in the beans.
After this, add the tomato paste mixture and mix it with the help of the wooden spatula.
Then cook the side dish for 2 hours on HIGH.
When the dish is cooked – add the butter and mix it well.
Enjoy!
Nutrition: calories 188, fat 2.2, fiber 8, carbs 34.46, protein 10
Quinoa Stuffed Bell Peppers
Prep time: 12 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
½ cup quinoa, cooked
6 bell pepper
½ teaspoon minced garlic
¼ teaspoon red pepper
¼ teaspoon ground black pepper
½ onion, chopped
¼ teaspoon olive oil
1 oz. bay leaf
4 oz. Cheddar cheese
Directions:
Cut the bell peppers crosswise and remove the seeds.
After this, combine the quinoa, minced garlic, red pepper, ground black pepper, and chopped onion together.
Mix the mixture and fill the bell peppers with the prepared quinoa mass.
After this, shred Cheddar cheese.
Sprinkle the prepared stuffed peppers with the shredded cheese.
Put the bay leaf in the slow cooker and add the olive oil.
After this, put the prepared bell peppers and close the slow cooker lid.
Cook the side dish for 3 hours on HIGH.
When the bell peppers are cooked – serve them immediately.
Enjoy!
Nutrition: calories 126, fat 3.3, fiber 3, carbs 20.05, protein 6
Lentil Chili
Prep time: 10 minutes
Cooking time: 7 hour
Servings: 8
Ingredients:
1 teaspoon garlic clove
3 oz. white onion, chopped
1 chili pepper
4 oz. sweet red pepper
5 oz. carrot
1 cup diced tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
14 oz. lentil
5 cup chicken stock
5 tablespoon tomato sauce
1 teaspoon chili flakes
Directions:
Put the diced tomatoes, chopped onion, garlic, salt, ground black pepper, lentils, chicken stock, tomato sauce, and chili flakes in the slow cooker vessel.
Peel the carrot and discard the seeds from the sweet red pepper.
Chop the sweet red pepper and chili pepper.
Cut the carrot into the strips.
After this, add the vegetables in the slow cooker.
Mix the mixture and close the slow cooker lid.
Cook the lentils chili for 7 hours on LOW.
When the lentils chili is cooked – let it chill little.
Serve the dish warm!
Nutrition: calories 152, fat 2.9, fiber 3, carbs 25, protein 9
Side Dish Jambalaya
Prep time: 8 hours
Cooking time: 5 hours
Servings: 6
Ingredients:
1 cup tomatoes, diced
1 cup yellow onion, chopped
1 sweet green pepper
6 oz. celery, chopped
1 cup beef broth
1 tablespoon dried dill
1 teaspoon oregano
½ teaspoon thyme
1 oz. Cajun seasoning
1 chili pepper
1 teaspoon onion powder
1 teaspoon salt
Directions:
Put the chopped onion in the slow cooker vessel.
Add diced onion, chopped celery, dried dill, beef broth, oregano, thyme, Cajun seasoning, onion powder, andsalt.
Chop the chili pepper and add it in the slow cooker vessel.
Mix the mixture gently.
Close the slow cooker lid and cook the dish for 5 hours on LOW.
When the dish is cooked – chill it little.
Serve the side dish with the seafood.
Enjoy!
Nutrition: calories 55, fat 2, fiber 2, carbs 8, protein 2
Dumplings
Prep time: 20 minutes
Cooking time: 6 hours
Servings: 6
Ingredients:
¼ teaspoon baking powder
1 teaspoon apple cider vinegar
1 cup flour
¼ cup whey
3 tablespoon heavy cream
1 teaspoon salt
1 egg
¼ cup water
2 teaspoon butter
1 teaspoon milk
Directions:
Beat the egg in the bowl and whisk it.
Add baking powder and heavy cream.
After this, add whey and sift the flour.
Then add salt, water, and apple cider vinegar.
Knead the smooth and non-sticky dough. The texture of the dough should be soft.
Then cut the dough into the medium pieces and make the small logs from them.
Pour milk and add butter in the slow cooker.
Preheat the butter on HIGH for 10 minutes.
After this, add the prepared dough logs in the slow cooker and close the lid.
Cook the dish for 6 hours on LOW.
When the dumplings are cooked – mix them gently one time and serve the dish only hot.
Enjoy!
Nutrition: calories 139, fat 5.9, fiber 1, carbs 17, protein 4
Mashed Potato with Garlic
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 14
Ingredients:
3-pound potato
5 cup water
1 teaspoon salt
1 teaspoon onion powder
4 garlic cloves
½ cup milk, hot
3 tablespoon butter
1 egg
2 tablespoon cream cheese
Directions:
Peel the potato and chop it roughly.
Put the chopped potato in the slow cooker.
Add salt, onion powder, and water.
Close the slow cooker lid and cook the potato on HIGH for 6 hours.
Meanwhile, peel the garlic cloves and mince them.
Combine the minced garlic with the cream cheese and whisk it.
When the time is over and the potato is soft –strain it.
Transfer the potato to the big bowl and add butter and whisked cream cheese mixture.
Blend it carefully with the help of the hand blender.
Crack the egg in the mixture and continue to blend it for 1 minute more.
Serve the mashed potato hot.
Enjoy!
Nutrition: calories 119, fat 4.2, fiber 2, carbs 18, protein 3
Broccoli Hash
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
1-pound broccoli
5 oz. potato, frozen, chopped
7 oz. Cheddar cheese
1 yellow onion
1 tablespoon chives
5 oz. milk
1 teaspoon butter
1 can onion soup