Adapted from The Healthy Slow Cooker: More Than 100 Recipes for Health and Wellness
My slow cooker is getting a workout this week, this is the third recipe I’ve made in it!
You will need a large (5 quart or higher) slow cooker for this recipe.
You will also need a loaf pan or 6 cup souffle pan or baking dish. I used a 1.5 quart round casserole dish.
2 cups whole wheat flour
2 tsp. caraway seeds
2 tsp sugar
1 tsp. baking soda
1/2 tsp. salt
3/4 c. soured milk (add one T. vinegar to milk and let stand for a few minutes) or buttermilk
2 T. olive oil
1/4 c. water
Combine dry ingredients in a large bowl. Mix liquid ingredients in a small bowl. Make a well in the center of the dry ingredients and add liquid ingredients. Stir just until blended. Scrape batter into greased baking pan. Place pan inside slow cooker. Add boiling water into the slow cooker until the water comes approximately one inch up the side of the baking pan. Cook on high 2 – 3 hours. (I cooked it on high about 2 hours). Bread is done when the top springs back when lightly pressed.
4 chicken breasts
1.5 cups tomato sauce
2 – 3T. grated ginger
1 T. garlic powder
1/4 c. dried parsley
1 T. brown sugar
salt and pepper to taste
Place chicken in bottom of a medium sized slow cooker. Add remainder of ingredients. Cook on low 8 – 10 hours or on high 4 -5 hours. Serve with noodles, rice, and a salad or vegetables.
1 lb. ground beef
1 large egg
1/2 small carrot, peeled and grated
1/2 small zucchini, grated
1/2 tsp. salt
1 tsp. pepper
1 – 2 teaspoons Mrs. Dash salt-free seasoning (I used Table Blend)
1 T. dried parsley
1/2 tsp. celery salt
1/3 – 1/2 c. tomato or pasta sauce
Preheat oven to 375. Spray the muffin cups of a muffin pan with non-stick spray. Combine beef through celery salt in a bowl. Using an ice cream scoop, fill muffin cups. Bake at 375 for 20 minutes. Half-way through the cooking time, remove pan from oven and brush each mini meat loaf with the tomato sauce, then return pan to oven to continue cooking. Makes 8 mini meat loaves.
Eating low fodmap for IBS is not easy. I slip on and off the low fodmap wagon frequently. After a particularly bad tummy day I made this pasta salad.
1 package Catelli Gluten Free fusilli style pasta. cooked according to package directions
picture from sheletthemeatcake.com
1/4 zucchini, chopped
2 carrots, diced
2/3 c. frozen green peas
1/2 yellow bell pepper, chopped
3 green onions, green part only, chopped
1/2 small cucumber, chopped
Dash of rice vinegar
Various dried salad herbs, about 1 T. each (thyme, oregano, dillweed, tarragon, cilantro)
1 T. celery salt
1 T. chili powder
1 T. pepper
1 tsp. salt or to taste
3/4 c. mayonnaise
a bit of olive oil (1 – 2 T. )
Combine in a large bowl and chill before serving. About 8 servings. If you can handle dairy you could add some cubed cheese. Cooked chicken or hard boiled eggs would work also for protein to make this a complete meal. *Catelli Gluten Free Pasta has corn, white and brown rice and quinoa grains.
These are amazing. We made these on the weekend. I don’t know the source for the recipe – a friend emailed it to me. These are so good, you almost don’t need any syrup or butter on them! This makes a huge recipe; we halved it and still ended up with about 10 waffles.
4 tsps. baking powder
1 1/2 c. whole wheat flour
3 c . old-fashioned (large flake) oats
1/4 c. plus 2 T. sugar
1 tsp. each salt and cinnamon
4 large eggs
3/4 c. vegetable oil
1 c. high fat Greek vanilla or plain yogurt
2 c. milk
Mix together in a large bowl until smooth, using a hand mixer or whisk. Ensure the baking powder is covered by the flour and oats so as not to premature activate it. Let stand 5 minutes. Preheat the waffle maker to medium-high. Place about one cup of waffle mixture in centre of waffle maker and using a heat proof spatula, spread mixture over the entire waffle maker.
I was craving something saucy. This makes enough sauce to coat four chicken breasts or one pork tenderloin.
1/4 c. barbecue sauce
1/4 c. mango (or other) chutney
2 T. soy sauce
1 T. garlic powder
Combine in a bowl. Place meat in a foil-lined casserole dish. Spread sauce over meat, turning to coat. Bake as directed.
I learned something new today. Black and white colored watermelon seeds, as well as cantaloupe and honeydew melon seeds, are edible and nutritious. One ounce of dried black watermelon seeds has 160 calories – mostly from unsaturated fat – and 8 grams of protein plus other nutrients (source – Berkeleywellness.com). You can roast the rinsed and dried seeds with a little oil and salt at 325 for about 15 minutes.