Tag Archive for Slow cooker

Mmm, Warm Delicious Chili

December 14, 2012 Anti-Inflammatory Life, Beans and Lentils, Raising Healthy Kids, Recipes, Recipes & Articles, Workout Fuel No comments
Leftover chili is perfect for lunch the next day!

Leftover chili is perfect for lunch the next day!

Last week a client mentioned she was trying to make a healthier version of chili. Then this morning a good friend asked for my White Chili Recipe. And last night I made chili in the slow cooker and my husband said, “Yah, this is pretty good!” So all signs point to warm delicious chili!

My White Turkey Chili uses turkey breast, white beans and green chilis. It is always a favorite, and friends and family frequently ask for the recipe.

The Chipolte Chili that we had last night was made pretty much on a whim. I threw it in the Crock Pot in about 5 minutes yesterday morning and viola! Delicious and ridiculously easy to make from staple pantry items.

Chipolte Chili (Crock-Pot)

  • 1/2 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1/4 tablespoon dried chipolte chilis (it is worth the effort to get chipolte chili; I LOVE its smokey flavor)chipolte chili
  • 1 (15 oz) can black beans
  • 1 (15 oz) can pinto beans
  • 1 (28 oz) can diced tomatoes, organic
  • 1 cup vegetable broth
  • 2 tablespoons flour (I used GF brown rice flour)
  1. Chop onion and mince garlic. I use pre-minced garlic that is stored in the refrigerator for occasions like this. It’s a super fast way to add a punch of flavor.
  2. Place onion, garlic, cumin, oregano, chilis, black beans, pinto beans and diced tomatoes in the Crock Pot (or large saucepan). Don’t drain the beans.
  3. Measure 1 cup broth in a 2 cup measuring cup. Whisk 2 tablespoons flour into the broth.
  4. Pour broth into the Crockpot. Mix it all up. Cook on low heat for 6 hours. If cooking on the stove, bring chili to a boil and then reduce heat and simmer for 30 minutes.

I added some leftover shredded chicken and 2 gluten-free nitrate-free chicken sausages to the chili after it was done cooking. If I didn’t have these precooked options, I could have added diced chicken before cooking. Add any type of protein you like-grass-fed ground beef, chicken, turkey, tempeh or keep it a bean chili.

Hana’s Chicken Mulligatawny

November 7, 2012 Anti-Inflammatory Life, Eat Your Veggies!, Raising Healthy Kids, Recipes, Recipes & Articles, Weight Loss No comments

My Grandma collected cookbooks and I am a sucker for anything of hers. So when my Mom was cleaning out her cookbooks I took one titled Food from the Frontier. My Grandma had bought this book in 1975 when the book was published because it detailed the types of foods and cooking practices used in Minnesota in the mid 1800′s, which was when her grandfather homesteaded there. I know this because she inscribed the front of the book with the date and reason for her purchase and our genealogy.

Family and food are important to us.

As I flipped through the pages, I was surprised to see a recipe for Chicken Mulligatawny Soup. I had no idea that this common dish was such an old, traditional meal. The traditional recipe called for curry powder, which I thought was trendy, not an old favorite! I do love curry; I love that it tastes so good and is so good for us. It’s full of anti-inflammatory antioxidants.

I made the dish based on the 1850 recipe and it was delicious, but when I made the recipe again, I couldn’t help but give it a few more twists. I added a little extra spice, apple for a touch of fall and some delicious coconut milk. I increased the bulk with extra onion and celery, and added more brown rice so that it’s a balanced, one-dish meal.

Hana’s Chicken Mulligatawny Soup

  • 1 onion
  • 5 stalks of celery, organic
  • 1 tablespoon extra virgin olive oil, organic
  • 1 tablespoon minced garlic
  • 1 pound boneless skinless chicken breast, organic
  • 1 cup brown rice
  • 6 cups reduced sodium chicken broth*
  • 2 Granny Smith apples, organic
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground ginger
  • 1 can Thai Kitchen coconut milk, 12.5 ounces
  • 1 tablespoon lemon juice

*For those with celiac and gluten sensitivity, ensure that these ingredients are gluten-free.

  1. Dice onion and celery. Place onion and celery a large deep skillet or a dutch oven. Add olive oil and garlic and sauté over medium heat.
  2. Dice the chicken and place in skillet.
  3. Add brown rice to the skillet and mix it all up a bit.
  4. Add the broth and turn up the heat to medium high. Bring to a boil.
  5. While the broth comes to a boil, dice the apples and then add to the pan.
  6. Mix in the spices, coconut milk and lemon juice.
  7. Once it comes to a boil, cover the pan and turn the heat down to medium. Allow to simmer until the chicken and rice is cooked through.

We served it with a green salad, cherry tomatoes and frozen raspberries.

Nutrition Details

Gluten-free, dairy-free

Makes 8 servings; per serving:

355 calories, 17 grams fat, 11 grams saturated fat, 477 mg sodium, 30 grams carbohydrate, 3 grams fiber, 8 grams natural sugar, 22 grams protein

10 Hour Crock Pot Chicken & Potato Soup

November 1, 2012 Eat Your Veggies!, Fertility Foods, Raising Healthy Kids, Recipes, Recipes & Articles, Weight Loss, Workout Fuel No comments

Do you have long work days? The slow cooker is a great appliance but food left in the slow cooker too long can get dried out and ends up tasteless. A client questioned whether or not you can use frozen poultry in the slow cooker and leave it for a long, long time. So I decided to try this out.

Here are some tips for the slow cooker.

  • Soups and stews can be cooked for a long time because they have a lot of liquid.
  • Roasted or braised chicken or meat dishes can’t be left too long or they will get too dry and burn on the edges.
  • Skinless poultry on the bone tastes better than boneless poultry.
  • Pick a slow cooker that has a timer and a warm setting that allows you to stop cooking before you get home.
  • Make food in bulk. Here’s what it looked like at our house when I made this soup. A couple bowls for dinner and then the rest into glass containers for lunch the next day and some more for the freezer.

Crock Pot Chicken & Potato Soup

  • 3 pounds frozen skinless chicken on the bone, organic
  • 1 pound bright orange sweet potatoes and/or small new potatoes, organic
  • 5 stalks celery, organic
  • 5 carrots
  • 1 onion
  • 4 cloves garlic
  • 1 bunch parsley, organic
  • 1 teaspoon black pepper
  • 6 cups broth*, Imagine or Pacific brand
  1. Defrost the chicken just enough so that you can break up the pieces and place in the slow cooker.
  2. Cube the potatoes, celery, carrots, and onion into bite size pieces and put in the slow cooker. Add more veggies if needed so that you’ve got a bunch in there.
  3. Mince the garlic and parsley and put in the slow cooker.
  4. Sprinkle with black pepper.
  5. Top with broth. Add enough to cover the veggies and chicken with 1-2 inches of liquid on top.
  6. Cook on low for 8 hours. It can remain on warm for hours; I left it for 10 hours total.

*For those with celiac, ensure that this ingredient is gluten-free and preferably from a gluten-free facility

Nutrition Details:

Gluten-free, dairy-free

Makes 6 servings; per serving:

207 calories, 2.4 grams fat, 806 mg sodium (use low sodium broth to reduce this), 29 grams carbohydrate, 5 grams fiber, 4 grams natural sugar, 18 grams protein

Want More Slow Cooker Recipes?

Cashew Coconut Vegetable Curry

February 14, 2012 Anti-Inflammatory Life, Eat Your Veggies!, Fertility Foods, Raising Healthy Kids, Recipes, Recipes & Articles One comment

I love all types of curry. I have always made them on the stove, but last week I thought, “why not try it in the slow cooker?” It worked like a charm! Curry is a versitile dish that you can easily master and incorporate into your family’s favorites. Mix up the types of vegetables, the toppings and the spices based on what’s in season and what’s in your fridge.

Think healthy food doesn’t taste good? Think again. Spices are your key to delicious meals that bring you closer to your goals.

Curry, turmeric and cumin make this a vibrant yellow and anti-inflammatory curry. The antioxidants in these spices have anti-inflammatory functions in the body, as do onion, garlic and cauliflower. So eat up and feel good knowing that this curry helps you feel good and look good! It’s also a great recovery meal from a hard workout to help promote muscle recovery.

Cashew Coconut Vegetable Curry

  • 1 small butternut squash
  • 1/2 red onion
  • 4 cloves garlic
  • 1/2 bunch organic cilantro
  • 2 zucchini
  • 1 red bell pepper
  • 1/2 head cauliflower
  • 1 cinnamon stick
  • 6 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon curry
  • 1 teaspoon cumin seeds
  • 1 can coconut milk
  • 1 cup water or vegetable broth
  • Cashews and dried unsweetened coconut for topping

  1. Using a sharp knife, cut the skin off the butternut squash. Scoop out the seeds. Cube the squash into 1 inch pieces. Place cubes in the slow cooker. Need to know to peel the squash? Click here.
  2. Dice the onion and mince the garlic and cilantro. Place in the slow cooker.
  3. Cube the zucchini and cut the bell pepper and cauliflower into bite-size pieces. Place in the slow cooker.
  4. Add the spices, coconut milk and water to the slow cooker.
  5. You want liquid to cover the vegetables about half way; add more water or vegetable broth if needed.
  6. Mix everything together.
  7. Cook on low heat for 4 hours.
  8. To serve, ladle the curry over cooked rice and top with crushed cashews and coconut.
Variations:
  • Use any variety of vegetables and serve it with steamed brown basmati rice. This meal is easily prepped ahead of time or cooked in bulk and frozen for a future fast-food meal.
  • To cook on the stove, follow the instructions above, placing vegetables and spices in a large pot or dutch oven. Bring to a boil and then simmer until the vegetables are soft.
  • Add cubed chicken or cubed organic tofu by sauteing the chicken or tofu in a dutch oven in olive oil with the spices. Do this first and then add the vegetables, coconut milk and broth. Bring to a boil and then simmer until the chicken is cooked through and the vegetables are soft.
Dena loved the curry! I mushed up a piece of butternut squash and zucchini and she was so excited.

Nutrition Details:

Gluten-free, dairy-free, vegan

Makes 4 servings, per serving:

293 calories, 25 grams fat, 22 grams saturated fat, 210 mg sodium, 18 grams carbohydrate, 4 grams fiber, 6 grams sugar, 5 grams protein

French Lentil Soup (Slow Cooker)

January 30, 2012 Anti-Inflammatory Life, Beans and Lentils, Raising Healthy Kids, Recipes, Recipes & Articles, Workout Fuel 4 comments

Last week, I mentioned that I am running with a friend after work once a week.  To overcome the challenges associated with getting home later than usual, we are both making slow cooker meals and then swapping recipes.  Lentil soup was a request from my hubby and  this recipe is definitely a keeper.

Make it your own by using more or less veggies and herbs.  Or try different spices.  My parents always make lentil soup quite simply with just onion and cumin; maybe there’s some garlic added at the end.  I didn’t want my lentil soup to fade in comparison to their delicious creation, so I tried something new.  Next time I may be up for the challenge of recreating their recipe.

French Lentil Soup

  • 1 onion
  • 6 cloves garlic
  • 3 stalks organic celery
  • 3 carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons organic cold-pressed olive oil
  • 1 little can organic tomato paste (or 3 tablespoons tomato paste with 1 can diced tomatoes)
  • 8 cups water
  • 2 cups green lentils (not red, they will turn to mush)
  1. Dice onion, garlic, celery and carrots.  Add to the crock pot.
  2. Add the herbs, salt, pepper and oil.  Mix it all around a bit.
  3. Add the tomato paste and water.  Mix it all around.
  4. Add the lentils.
  5. Cook on low for 10-12 hours.  If needed, add vegetable broth to thin out the consistency when you are ready to serve.

Nutrition Details:

Gluten-free, dairy-free, vegan

Makes 6 servings, per serving:

310 calories, 8 grams fat, 1 gram saturate fat, 236 mg sodium, 44 grams carbohydrate, 21 grams fiber, 3.5 grams natural sugar, 17 grams protein

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