Slow Cooker, Sheet Pan & Veggie Recipes

Slow Cooker Recipes

White Bean, Spinach and Chicken Sausage Stew
Cooking Light, serves 6

1 14-ounce can beans
2 tablespoons extra-virgin olive oil
5 cups unsalted chicken stock
3 plum tomatoes, chopped
1 red onion, chopped
1 red pepper, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
4 garlic cloves, lightly crushed
2 fresh rosemary sprigs or 1 tsp dried
6 ounces spinach-and-feta chicken-and-turkey sausage (such as Applegate Organics), cut diagonally into 1/2-inch-thick slices
1 box baby spinach, roughly chopped
Top with ¼ cup chopped fresh flat-leaf parsley, 1 avocado

Place all ingredients except the chicken sausage and toppers into 5- to 6-quart slow cooker. Cook for two hours on low. Add sausage to the slow cooker; cover and cook on low until thoroughly heated, about 20 minutes. When serving, top with parsley and avocado.

Chicken Curry
Modified from Wellplated.com

1 large, sweet potato scrubbed and diced into 1/2-inch pieces
2 red bell peppers cored and thinly sliced
1 onion, small chopped
1 large head broccoli, chopped
2 medium carrots, chopped
1/4 cup chicken or veggie broth
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons curry powder
2 teaspoons smoked paprika
1 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon extra virgin olive oil
1 14-ounce can full-fat coconut milk
2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
Top with chopped cilantro and avocado

Place all chopped veggies in the bottom of larger slow cooker. Pour in broth and lime juice. In a small bowl, combine the curry powder, smoked paprika, cumin, chili powder and salt. Place the chicken on a large plate or cutting board and sprinkle both sides. Rub to coat. Add the spiced chicken on top of the vegetables. Cover and cook on low for 4 hours, until the chicken is cooked through. Remove the chicken from the slow cooker and transfer to a cutting board.

Once cool enough to handle, cut the chicken into bite-size pieces, or shred it with two forks. Set aside. Pour in the coconut milk and cornstarch slurry into the slow cooker and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to high, cover, and let cook 15 minutes, until the sauce thickens slightly. Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce. Recover and cook 15 additional minutes, until the vegetables and chicken are hot and tender. Serve warm over cauli-rice and top with fresh cilantro and avocado.

Sheet Pan/Tray Bake Recipes

Shrimp Fajitas
Number-2-pencil.com

1 1/2 pounds of shrimp peeled and deveined (white flaky fish can be subbed)
1 yellow bell pepper sliced thin
1 red bell pepper sliced thin
1 orange bell pepper sliced thin
1 small red onion sliced thin
2 tablespoons of extra virgin olive oil
1 teaspoon of salt
several turns of freshly ground pepper
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime, fresh cilantro for garnish

Preheat oven to 450 degrees. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices. Toss to combine. Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro. Serve with cauli rice or corn tortillas with your favorite salsa and a healthy scoop of guac.

Mediterranean Cod
Gardeninthekitchen.com

1 ½ pounds wild caught Cod (or other white flaky fish)
2 tbsp olive oil
½ pound cherry tomatoes
1 white onion, quartered
1 bunch asparagus, stalky ends removed
½ cup pitted kalamata olives
½ cup marinated artichokes
1 tsp oregano, herbs de Provence, Italian seasoning each or a mix
sea salt and fresh ground pepper, to taste
fresh cilantro or parsley, to garnish

Place all fish and veggies onto a large sheet pan except the marinated artichoke. Season cod well with oil, herbs, salt, and pepper. Bake at 415 degrees for 20-25 minutes depending on the thickness of the fish. Check after 20 min. Might need a couple more minutes-you’re looking for fish that is cooked all the way through. At the end, add the artichokes, sprinkle with fresh herbs. Serve with simple green salad OR carrot fries.

Carrot Fries
4 large carrots, sliced lengthwise
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
sea salt and pepper, to taste
Sprinkle with fresh herbs: chopped parsley, basil, oregano, cilantro just before serving

Preheat oven to 425F degrees. Line a large sheet pan with foil and set aside. Wash, peel and remove ends of the carrots. Cut the carrots in half and then half again for 4 fries per carrot. Toss with oil, paprika, onion powder, salt, and pepper. Spread carrot fries evenly on to sheet pan without overlapping. Bake for 20-25 minutes, turning them halfway through. Top with chopped herbs. Serve with Sriracha mayo sauce.

Serve with Sriracha Mayo
1/4 cup avocado mayo
1 tbsp Sriracha sauce
lemon, juiced
pinch of sea salt

Blend all ingredients.

Ginger Orange Chicken
Cookish, C.Kimball

3 pounds chicken thighs or breasts
1 navel orange, cut into quarters, not peeled
½ cup orange juice
1 cup tamari low sodium soy
7 ounces ginger, thinly sliced
½ cup brown sugar

Blend orange, juice, soy sauce, ginger and sugar until well combined. Pour over chicken. Cover and refrigerate for at least 1 hour or up to a day. Heat oven to 400 degrees. Place on a sheet pan for 30-45 minutes until done. Broil the chicken at the end for a golden color-2-4 minutes. Serve with a simple green salad OR slaw.

Non-Mayo Slaw
1 head of green cabbage, finely shredded
1 large carrot grated
1/2 red onion finely sliced
4 radishes, finely sliced
1/3 cup apple cider vinegar (red wine vinegar works well here too)
3 tbsp olive oil
1 tbsp honey
1/2 tbsp Dijon mustard
1 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper

Add the cabbage, carrot, radish and onion to a large bowl. In a smaller bowl, whisk together the vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and pepper to create the dressing. Toss the dressing with the veggies.

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