THE GAME CHANGER SLOW COOKER RECIPES

THE GAME CHANGER SLOW COOKER RECIPES

SLOW COOKER EGG CASSEROLE (Recipe adapted from; whitneybond.com) Makes 4-6 servings 12 eggs (whisked) ½ cup milk ½ teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic ½ small onion 2-3 cups of mixed vegetables of your choice ½ cup cheddar cheese, shredded 1. Whish the eggs, milk, salt, and pepper in a large mixing bowl. 2. Add the onion and garlic. 3. Add the rest of the vegetables. 4. Pour the mixture into a slow cooker, then top with cheddar cheese. 5. Cook on low for 4 to 6 hours. Money saving tip: Watch for sales on pre-chopped mixed veggies, this makes it quick and easy. Vegetable options; mushrooms, tomatoes, zucchini, broccoli, spinach, peppers, etc. Cook the eggs up on a Sunday and then refrigerate and you will have breakfast ready for the week.

SLOW COOKER CINNAMON APPLE STEEL CUT OATMEAL (Recipe adapted from; fitfoodiefinds.com) Makes 8 servings 1 ½ cups steel cut oats 6 cups milk of choice ½ cup brown sugar, maple syrup or honey 2 teaspoon vanilla extract 1 teaspoon cinnamon 2 granny smith apples, peeled and diced 1. Place all ingredients into slow cooker. 2. Turn to high and cook for 4 hours, or turn to low and cook for 8 hours. 3. Once your oatmeal is done cooking, stir with a wooden spoon for 2-3 minutes or until it becomes thick and well-combined. Money saving tip: brown sugar will cost the least out of the maple syrup and honey. This recipe is easy to put together the night before and let it cook while you sleep! Put the leftovers in the fridge and re-heat with some more liquid.

SLOW COOKER BANANA-COCONUT STEEL CUT OATMEAL (recipe adapted from; upbeet.ca) Makes 2 serving 1 ¾ cup steel cut oats 3-4 large over-ripe bananas, mashed 2 apples, chopped ½ cup raisins (or your favorite fried fruit) 2-398mL cans of light coconut milk 4 cups water 1 ½ - 2 tablespoons cinnamon ¼ teaspoon cloves ½ teaspoon nutmeg ¼ teaspoon salt 2 teaspoon vanilla extract 1. Place all the ingredients in the slow cooker. 2. Set the slow cooker on low and cook for 5 ½ hours. Got brown bananas? Remove the peel and freeze them in freezer bags to use in recipes like this! Remember that slow cooker cooking time can vary so it could involve a little trial and error. Toppings can add an extra boost of nutrients. Think about adding fresh berries, sliced banana, nuts/seeds, hemp seed/chia/flaxseeds, etc. It can be refrigerated for about 4-5 days, you just need to reheat with some extra liquid!

SLOW COOKER BBQ SLOPPY JOES (Recipe adapted from; kitchentreaty.com) Makes 4-6 servings 2 15oz canned chickpeas, drained ½ cup uncooked red lentils, rinsed 1 small onion, diced (about 1 cup) 3 medium garlic cloves, diced (about 1 tablespoon) 1 15oz can tomato sauce ½ cup water ¼ apple cider vinegar ¼ cup dark brown sugar 3 tablespoons Worcestershire sauce ½ teaspoon dry mustard 1 teaspoon salt ¼ teaspoon black pepper OTHER 4 buns Optional toppings; dill pickles, sliced onion, tomato, lettuce, etc. 1. Add all ingredients to the slow cooker. Cook on low for 8 hours or on high for 5-6 hours, until the lentils are cooked through and the mixture thickens. 2. Open the slow cooker and using a potato masher or fork, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or until thickened. Money saving tip: Stock up on canned beans when they are on sale. Check the expiry date most will last several months in your pantry. Leftovers keep for about 2-3 days in an airtight container in the refrigerator.

SLOW COOKER BEEF & BARELY STEW (Recipe adapted from; livesimply.com) Makes 6-8 servings 2 pounds beef chuck roast, cut into bite-sized pieces 3 carrots, peeled and chopped 2 celery ribs, chopped 1 small yellow onion, chopped 2 teaspoons dried ground thyme 1 teaspoon dried rosemary 1 bay leaf ½ teaspoon salt ¼ teaspoon pepper ½ cup pearled barely 7 cups beef broth 1. If freezing, label freezer bag with name of recipe. 2. Combine all the ingredient, except for the beef broth into a large freeze bag, adding the beef to the bag last so it s the first ingredient poured into the slow cooker. 3. Remove as much air as possible, seal and freeze for up to 3 months. 4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water. 5. Add to slow cooker with beef and cook on low for 8 hours or until carrots are soft. 6. Remove the bay leaf and enjoy! Money saving tip: Watch for roasts to go on sale, buy multiple and make several meals to freeze. This stew tastes great served with potatoes or a whole grain bun.

LENTIL-BUTTERNUT SQUASH CURRY (recipe adapted from; superhealthykids.com) Makes about 6-8 servings 1 onion, diced 2 cups red lentils 2 cups diced butternut squash 1 14oz coconut milk, can 1 15oz can diced tomatoes 1 tablespoon curry powder 2 teaspoons salt 1 teaspoon garam marsala 1 teaspoon cumin 1. Place all the ingredients into zip lock bag. Seal and label. 2. Day of cooking, add 5 cups water to the slow cooker and the contents of the zip lock bag. Cook on low for 6-8 hours or 5-6 hours on high. 3. Add an additional teaspoon of both curry powder and garam marsala if desired.

STUFFED PEPPERS (recipe adapted from; katrina-runs.com) Makes about 2-4 servings 4 green bell peppers 1 pound lean ground beef 1 can of diced tomatoes, divided 1 cup whole kernel corn, (fresh, frozen or canned) ½ cup cooked rice ½ cup black beans 1 teaspoon chipotle powder 1 tablespoon chili powder 1 cup + ¼ cup of shredded jack or old cheddar cheese ¼ cup cilantro, chopped Salt & pepper to taste 1. In a large pan, brown the beef. 2. Drain tomatoes, and reserve the juice. Pour half the tomatoes in the pan with the beef. 3. Add corn, rice, beans, spices, cilantro and 1 cup of cheese. 4. Mix heat through. 5. Cut tops off of peppers and removed core. 6. Pack the meat mixture into each pepper. 7. Pour the remaining tomatoes and juice into the bottom of the slow cooker. Place the peppers in the pot and cook on low for 6 hours. 8. Top with ¼ cup of cheese, cover and allow to melt. Stuff the peppers the night before, the next day you just need to turn the slow cooker on and dinner is ready in 6 hours!

SLOW COOKER MUSHROOM BARELY STEW (Recipe adapted from; superhealthykids.com) Makes 6-8 servings 1 pound baby bella mushrooms, sliced 2 carrots, sliced 1 celery, diced 1 onion, diced 1 15oz can diced tomatoes 1 cup uncooked pearl barely 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon dried basil 1 teaspoon black pepper 1 bunch of chopped kale (optional) 1. To freeze; place all the ingredients into a large freezer zip lock bag, seal, and label. 2. Day of cooking, add 6 cups of vegetable broth to the slow cooker and the contents of the zip lock bag. 3. Cook on low for 8 hours. Money saving tip: Stock up on canned beans when they are on sale. Check the expiry date most will last several months in your pantry. This recipe also tastes great when you add chopped kale, buy when on sale or from the frozen section to save money.

SLOW COOKER CHICKEN TACO CHILI (recipe adapted from; thecomfortofcooking.com) Makes about 6 servings 1 16oz can black beans, drained 1 16oz can kidney beans, drained 2 garlic cloves, minced 1 medium onion, chopped 1 jalapeno pepper, minced 1 green bell pepper, chopped 10oz package (1 ¼ cups) frozen corn kernels 1 8oz can tomato sauce 1 28oz can diced tomatoes, drained 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 2 boneless, skinless chicken breasts, uncooked ¼ cup chopped fresh cilantro 1. Combine ingredients 1 through 14 in a slow cooker. Stir until combined. 2. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. 3. 30 minutes before serving, pull chicken breasts apart with 2 forks. Stir and continue cooking. 4. Top with fresh cilantro or any other desired toppings. You can serve this chili over rice to make it a complete meal. Or serve over top a bed of lettuce in a tortilla bowl! Other topping ideas; shredded cheese, greek yogurt or sour cream, chopped scallions, red onions!

SLOW COOKER CHICKEN, KALE AND SWEET POTATO SOUP (recipe adapted from; realfoodwholelife.com) Makes 4-6 servings 2 large or 4 small sweet potatoes, peeled and chopped into 1 inch pieces 1 bunch of kale, stems removed and thinly sliced (about 10oz with stems removed) 1 pound boneless, skinless chicken breasts or thighs 2-32oz boxes of low-sodium chicken stock 2-3 teaspoons salt 2 teaspoon Italian seasoning Extra virgin olive oil, to serve 1. Place all the ingredients into slow cooker, stir to combine. Cover and cook on high for 4 hours or low for 6 hours or until the sweet potatoes are tender and the chicken is cooked through and very tender. 2. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a drizzle of olive oil. Money saving tip: Fresh kale can be expensive at certain times of the year, look for it when it is on sale. You can also buy frozen kale for this recipe too!

SLOW COOKER CHICKEN CHILE VERDE (recipe adapted from; therealfoodrds.com) Makes about 6-8 servings 1 pound boneless, skinless chicken thighs 1 pound boneless, skinless chicken breasts 1 12 oz. jar salsa verde 1 4 oz. can fire roasted green chiles ½ teaspoon ground cumin ½ teaspoon dried oregano Salt and pepper to taste Optional toppings; fresh cilantro, lime wedges, greek yogurt, avocado, etc. 1. Place the chicken into the slow cooker first. 2. Next in a small bowl combine the salsa, green chiles, cumin and oregano. Pour mixture over chicken. 3. Place the lid on the slow cooker and cook on LOW heat for 4 to 6 hours. 4. Remove the lid and allow chicken to cool slightly before shredding it with 2 forks in the slow cooker. Season with salt and pepper to your taste preference. 5. Transfer to a serving dish and top with your favorite toppings! Serve in a wrap with tomato, onion, and lettuce to add more vegetables to your meal!

SLOW COOKER BLUEBERRY PEACH COBBLER (Recipe adapted from kristineskitchenblog.com) Makes ~6 servings For the fruit; 4 cups frozen or fresh peaches (peeled and sliced, if fresh) 2 cups frozen or fresh blueberries 2 tablespoons pack light brown sugar ¼ cup honey 1 teaspoon vanilla For the cobbler dough; 1 cup whole wheat flour 3 tablespoons brown sugar 1 ½ teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon salt ¼ cup cold unsalted butter, cut into small cubes ¼ cup milk 1 teaspoon vanilla extract Make the fruit mixture: 1. Combine peaches, blueberries, brown sugar, honey, and vanilla in a large bowl. Stir and set aside. Make the cobbler dough: 1. In a medium bowl, whisk together the whole-wheat flour, brown sugar, baking powder, cinnamon and salt. Using your fingertips, cut in the butter until it is the size of small peas. Combine the milk and vanilla and then stir into the flour mixture until the dough comes together. 2. Lightly spray the bottom of the slow cooker with cooking spray. Crumble the dough evenly over the bottom of the slow cooker. Stir the fruit to make sure it is evenly coated with the honey and brown sugar, and then place on top of the dough. 3. Cover and cook on high for 2 ½ hours until filling is hot and bubbly. Serve warm and enjoy!

WHAT CAN A SLOW COOKER DO FOR YOU? Time Saver: You do not have to watch the meal while it cooks. Prepare your ingredients the night before and place the filled slow cooker in the fridge overnight. Plug it in the next day. Great for busy families! Energy Saver: The slow cooker uses less energy than the oven and gives off less heat (good for the summer!) Money Saver: You can enjoy cheaper cuts of meat (like chuck, rump and flank). The long cooking times breaks down tough meats making them soft and tender. Flavour Saver: It will make your dishes extra tasty because the long cooking time brings out the flavours of the ingredients. Stress Saver: It makes cooking easy. Most recipes won t require any extra preparation steps. Just place the ingredients in the appliance and plug it in.

MEAL PREPARATION TIPS Here are some tips to help you adapt your favorite meals to the slow cooker. These are some general rules experiment with your recipes to see what works best in your appliance. Pasta: Cook pasta noodles (until just tender) before adding to the slow cooker. Rice: Cook rice by adding ¼ cup of liquid for every ¼ cup of rice. Fresh Herbs and Spices: These will become stronger as they cook. Depending on how much flavor you want, trying cutting the amount you normally use by half. Dried Herbs and Spices: Add these during the last hour of cooking as their flavor will reduce the longer they are cooked. Milk and milk products: Add during the last hour of cooking. Soups: Add enough liquid to cover the ingredients. Liquids: Use less than you normally would when cooking on the stove. Liquids do not boil away in the slow cooker so you will usually have more liquid at the end of cooking not less.