SLOW COOKER RECIPES

[April59]

CHICKEN AND MUSHROOM CASSEROLE

Serves 4 Syns Negligible on original, 5 on Green

Prep time 15 minutes Cooking time 5 hours 15 minutes

1 onion, finely chopped
2 sticks celery, finely chopped
10oz whole button mushrooms, sliced
2 pints chicken stock made with Bovril
1 level tablespoon tomato puree
Fry Light
8 skinless chicken drumsticks
Salt and freshly ground black pepper
3 sprigs thyme
1 tablespoon chopped parsley

1. Place the onion, celery, mushrooms, chicken stock and tomato puree in a saucepan and bring to the boil then simmer for 10 minutes.
2. Spray a little Fry Light into a frying pan and brown the chicken drumsticks for 5 minutes, turning them to ensure they are evenly browned.
3. Transfer to the slow cooker and pour over the contents of the saucepan. Season well with the salt, pepper and add the thyme sprigs. Turn the slow cooker to high. Cover and leave for 5 hours.
4. Just before serving stir in the parsley.

 

[April59]

CHICKEN WITH PEPPERS AND GARLIC
Garlicky Mediterranean style casserole

Serves 4 Syns 1/2 on original 11 on green
Prep time 10 minutes Cooking time 4 hours 15 minutes

1 large red onion, finely diced
1 red pepper, de-seeded and sliced
3 garlic cloves, crushed
1 pint chicken stock made with Bovril
2 level tablespoons tomato puree
397g/14oz can chopped tomatoes
Fry Light
4 x 7oz chicken quarters, skin removed
Salt and freshly ground black pepper

1. Place the onion, pepper and garlic in a saucepan with the chicken stock. Bring to the boil and simmer for 10 minutes. Take off the heat and add the tomato puree, chopped tomatoes and mixed herbs.
2. Heat a frying pan and spray in a little Fry Light. Brown the chicken quarters for 5 minutes on each side.
3. Transfer the chicken to the slow cooker and pour over the contents of the saucepan. Season with salt and pepper and leave to cook on high heat for 4 hours. Serve with free vegetables.

 

[April59]

SAUSAGE AND MUSHROOM CASSEROLE

Serves 4 Syns 1 1/2 on original 8 1/2 on green
Prep time 10 minutes Cooking time 5 hours 15 minutes

2 red onions, finely sliced
2 garlic cloves, crushed
Fry Light
8 x Tesco Healthy Eating Less Than 3% Fat Pork Sausage
14oz can chopped tomatoes
1/4 pint red wine
6oz button mushrooms, sliced
1 level tablespoon tomato puree
2 teaspoons Worcestershire sauce
1 sprig oregano

1. Saute' the red onion and garlic in a little Fry Light for 5 minutes then transfer to the slow cooker.
2. Spray a little more Fry Light into the frying pan and evenly brown then sausages for 3-4 minutes. Add to the onions and garlic in the slow cooker.
3. Put the tomatoes, red wine, mushroom, tomato puree, Worcestershire sauce and oregano in a saucepan and bring to the boil.
Turn the heat down and simmer for 5 minutes. Transfer to the slow cooker, cover and leave to cook on high for 5 hours.

 

[April59]

BROAD BEAN, LETTUCE AND LEEK SOUP

Serves 4 Syns 4 1/2 on original, 1/2 on green

Prep time 10 minutes Cooking time 4 hours 5 minutes

2 leeks, finely sliced
2 pints vegetable stock
2 baby gem lettuces, sliced
1lb frozen broad beans
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
1 tablespoon parsley, chopped
4 tablespoons very low fat natural fromage frais

1. Place the leeks and stock in a saucepan and bring to the boil. Turn the heat down and simmer for 5 minutes.
2. Transfer to the slow cooker and add the lettuce, broad beans and thyme. Season, cover and leave to cook for 3-4 hours.
Either leave the soup chunky or liquidise in batches.
3. To serve, garnish each serving with parsley and a spoonful of the fromage frais.

 

[April59]

LAMB WITH CANNELLINI BEANS

Serves 4 Syns 5 on original 14 on green

Prep time 10 minutes Cooking time 6 hours 15 minutes

1 red onion, finely chopped
1 leek, finely sliced
1 stick celery, finely chopped
1 garlic clove, crushed
2 x 14oz (397g) cans chopped tomatoes
1 level tablespoon tomato puree
1lb 12oz diced lean lamb
Fry Light
410g can cannellini beans, drained and rinsed

1. Place the red onion, leek, celery, garlic, chopped tomatoes and tomato puree in a saucepan and bring to the boil. Turn the heat down and simmer for 15 minutes.
2. Meanwhile brown the lamb in batches in a frying pan sprayed with a little Fry Light.
3. Transfer the lamb and the contents of the saucepan to the slow cooker. Turn to high and cook for 5 1/2 hours. Stir in the cannellini beans and cook for a further 30 minutes.

 

[Betty_Boo_79]

Some of these recipes are brilliant, i'll definately be tying them out!

 

[April59]

ROOT VEGETABLE AND LENTIL CASSEROLE

Serves 4 Syns 8 on original Free on Green

1 medium onion
2 celery sticks
1 1/2 pints vegetable stock
8oz carrots
8oz potatoes
8oz parsnips
8oz swede
1 large leek
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds, crushed
Salt and freshly ground black pepper
4oz red lentils
2 tablespoons freshly chopped coriander

1. Peel the onion and slice thinly. Trim and slice the celery. Place in a large saucepan with 1/4 pint stock. Bring to the boil, cover and simmer for 5 minutes.
2. Meanwhile, peel and slice the carrots. Peel the potatoes, parsnips, swede and cut into small chunks. Trim and slice the leek lengthwise and rinse to flush out any trapped earth. Shake well and slice thickly.
3. Stir the vegetables into the saucepan along with the remaining stock, spices, plenty of seasoning and the lentils. Bring to the boil, then transfer to the slow cooker and cook on high for 1 1/2 hours.
4. Serve the casserole sprinkled with chopped coriander.

 

[April59]

HARIRA

Serves 6 Syns 8 1/2 on original 1/2 on green

Prep time 15 minutes Cooking time 7 hours 10 minutes

6oz chick peas
1 onion, chopped
1 stick celery, chopped
2 1/2 pints vegetable stock
1 level teaspoon turmeric
1 level teaspoon paprika
1 level teaspoon ground cinnamon
1lb ripe tomatoes, skinned and chopped
4oz dry split red lentils
4oz cooked vermicelli
salt and freshly ground black pepper
2 tablespoons chopped parsley
2 tablespoons chopped coriander leaves
Lemon wedges to garnish
Harissa, to serve (optional)

1. Put the chick peas in a bowl and cover with cold water. Leave to soak overnight. Drain and rinse under cold running water, then set aside.
2. Put the onion, celery and chick peas in a large saucepan with 1 pint of the vegetable stock. Cover the pan and bring to the boil. Boil for 5-10 minutes, then reduce the heat, uncover the pan and simmer for 25-30 minutes, until the vegetables are tender, golden and syrupy.
3. Transfer to the slow cooker and stir in the spices, then add the tomatoes and lentils.
4. Add the remaining vegetable stock and slow cook for 6 hours, until the chick peas are cooked and tender.
5. Add the cooked vermicelli and leave to cook for a further 30 minutes. Just before serving, adjust the seasoning with salt and pepper to taste, then stir in the chopped parsley and coriander.
6. Serve the soup with lemon wedges and a little bowl of harissa paste for guests to help themselves.

 

[April59]

SLOW COOKED SPICY VEGETABLES IN COCONUT MILK
Vegetarian alternative to Thai Green Curry

Serves 4 Syns 10 1/2 on original and green

Prep time 15 minutes Cooking time 2 hours 40 minutes

5 spring onions, finely chopped
8oz baby carrots, topped and tailed
1 red pepper, de-seeded and cut into chunks
1 green pepper, de-seeded and cut into chunks
2 x 400ml cans reduced fat coconut milk
1/2 level teaspoon Thai green curry paste
6oz baby whole sweetcorn
4oz shitake mushrooms
1 x 220g can water chestnuts, drained
2 tablespoons soy sauce
1 stick lemon grass
Salt and freshly ground black pepper
2 tablespoons fresh coriander, finely chopped

1. Place the spring onions, baby carrots, peppers, coconut milk and green curry paste in a saucepan and bring to the boil. Turn the heat down and simmer for 10 minutes.
2. Transfer to the slow cooker and add the sweetcorn, mushrooms, water chestnuts, soy sauce and lemongrass. Turn to the high setting, cover and cook for 2 1/2 hours. Just before serving taste and season if necessary and stir in the coriander.

 

[April59]

SLOW COOKED PORK - Braised in milk with vegetables

Serves 4 Syns 3 1/2 on original 14 on green

Prep time 20 minutes Cooking time 6 hours 15 minutes

1lb 12oz casserole pork, cut into cubes
Fry Light
1 onion, sliced
1 head fennel, finely chopped
2 carrots, peeled and finely sliced
4oz baby turnips, halved
1 1/2 pints skimmed milk
2 bay leaves
Salt and freshly ground black pepper
1 tablespoon fresh tarragon, chopped

1. Brown the pork in batches in a frying pan, sprayed with Fry light. Transfer to the slow cooker.
2. Place the onion, fennel, carrots, turnips and the milk in a saucepan and slowly bring to the boil. Turn the heat down and simmer for 5 minutes.
3. Transfer to the slow cooker and add the bay leaves. Season well with salt and pepper. Cover and cook on high for 6 hours. Just before serving stir in the tarragon. Don't worry if the milk curdles - it will but it still is delicious.

 

[April59]

SPICY BEEF CURRY - mild or medium but substitute a stronger paste for a fiery curry.

Serves 4 Syns 1 1/2 on original 15 1/2 on green

Prep time 25 minutes Cooking time 6 hours 15 minutes

2 onions, finely sliced
3 garlic cloves, crushed
1 green chilli, de-seeded and finely chopped
Fry Light
1lb 12oz lean casserole beef, cubed
2 level tablespoons mild or medium curry paste
1lb 4oz tomatoes, peeled, de-seeded and chopped
2 level tablespoons tomato puree
1/2 pint beef stock made from Bovril
Salt and freshly ground black pepper

1. Place the onion, garlic and chilli in a frying pan, spray with Fry light and fry for 5 minutes. Transfer to the slow cooker.
2. Brown the beef in batches for 3-4 minutes until evenly brown. Put all the beef into the frying pan and stir in the curry paste, tomatoes, tomato puree and stock.
3. Bring to the boil then transfer to the slow cooker. Season well with salt and a little pepper, cover and leave to cook on high for 6 hours or until the meat is tender.
Serve with boiled rice (2 syns per 28g/1oz on original choice.

 

[Kay003]

:wow:Sueeeeeeeeeeeeeeeee ! You mean business !

Someone's been busy posting up yummy recipes all night !


I love all of them and will defo try them out, they all sound gorgeous and so mouth watering ! :drool:

Thank you so so much for sharing :bighug: your such a gem ! Love ya !

Kay xx

 

[mo53]

Brilliant thread

 

[April59]

SLOW COOKED SWEET POTATOES AND SPINACH

Serves 4 Syns 6 1/2 on original, Negligible on green

Prep time 25 minutes Cooking time 3 hours 15 minutes

1 red onion, sliced
1 garlic clove, crushed
Fry Light
1lb 9oz sweet potatoes, peeled and cut into 1in squares
1 red chilli, de-seeded and chopped
1/2 pint vegetable stock
3 tomatoes, peeled, de-seeded and chopped
4oz baby spinach leaves
Salt and freshly ground black pepper
Very low fat natural fromage frais
Coriander leaves to garnish

1. Fry the onion and garlic in a frying pan sprayed with Fry light for 5 minutes. Transfer to the slow cooker
2. Place the sweet potato, chilli and stock in a saucepan and bring to the boil. Turn the heat down and simmer for 3-4 minutes.
3. Transfer to the slow cooker, cover and cook on high for 3 hours.
4 Stir the chopped tomatoes and spinach into the slow cooker and leave for 5 minutes. Taste and season with salt and pepper. Serve with the fromage frais and coriander leaves.

 

[Betty_Boo_79]

There are some fantastic recipes on here!

 

[April59]

SPICY SLOW COOKED PORK

Serves 4 Syns free on original 9 1/2 on green

Prep time 15 minutes Cooking time 6 hours 15 minutes

2 leeks, sliced
1 carrot, peeled and sliced
6oz button mushrooms
2 garlic cloves, chopped
1/2 pint of chicken stock made with Bovril
397/14oz can chopped tomatoes
1 tablespoon paprika
1/2 tablespoon smoked paprika
1 red chilli, de-seeded and finely chopped
Fry light
1lb 9oz lean braising pork, cut into 1in pieces
Salt and freshly ground black pepper

1. Place the leeks, carrot, mushrooms, garlic, chicken stock, tomatoes, paprika and chilli in a saucepan. Bring to the boil and simmer for 10 minutes.
2. Heat a frying pan and spray with a little Fry light. Brown the pork in batches for about 5 minutes until golden all over.
3. Transfer into the slow cooker and pour over the contents of the saucepan. Cover with the lid and cook on high for 5-6 hours or until the pork is tender.
4. Taste and season with salt and pepper if necessary. Serve with free green vegetables.

 

[April59]

TURKISH AUBERGINE STEW

Serves 4 Syns Negligible on original and green

Prep time 25 minutes Cooking time 3 hours 10 minutes

2 red onions, finely chopped
2 garlic cloves, finely chopped
Fry light
1lb aubergines, cut into 2in cubes
1 teaspoon cumin seeds
1/4 pint vegetable stock
1lb fresh tomatoes, peeled, de-seeded and roughly chopped
Salt and freshly ground black pepper
2 tablespoons fresh coriander, finely chopped
2 tablespoons very low fat yogurt

1. Saute' the red onions and garlic in a frying pan with a little fry light for 5 minutes. Spoon into a shallow saucepan and add the aubergine, spices and stock. Stir in the tomatoes and bring to the boil then turn the heat down for 5 minutes.
2. Season well and transfer into the slow cooker. Cover and leave to cook on high for 3 hours. Sprinkle with coriander and spoon over the yogurt and serve either hot or cold.

 

[cloudy6]

Wow Sue, there's enough to keep us in dinners till next year lol. Thanks to you and to Kay for buying a slow cooker which prompted it lol.


Sent from my iPhone using MiniMins.com

 

[Kay003]

Wow Sue, there's enough to keep us in dinners till next year lol. Thanks to you and to Kay for buying a slow cooker which prompted it lol.


Sent from my iPhone using MiniMins.com

lol I know L, Sue has been great, I'm loving these slow cooker recipes ! Thanks Sue :hug99:.

Kay xx

 

[April59]

lol I know L, Sue has been great, I'm loving these slow cooker recipes ! Thanks Sue :hug99:.

Kay xx

You're welcome xx