Recipes from Take Your Crockpot to Dinner program

Posted by: BevA | Posted on: Jan 25 2017

 

Joyce Lande, of Happy and Healthy Lifestyles joined us and demonstrated some great crockpot recipes that will have dinner hot, ready and waiting for us when we arrive home at the end of the day!

 

 



Rustic Tomato Soup (nondairy)

by: Cuisinart Cook Central 3-1 Multicooker Cookbook

Ingredients:

1 tbsp olive oil

3 garlic gloves, smashed

1 medium to large onion, peeled and roughly chopped

2 medium carrots, peeled and sliced

2 celery stalks, roughly chopped

1 1/2 tsp sea or kosher salt, divided

3/4 tsp freshly ground black pepper, divided

3 1/2 lbs. plum tomatoes (about 15), chopped

2 tsp basil

1 tsp marjoram

6 sun-dried tomatoes

1/3 tsp baking soda

4 cups vegetable broth or stock

Instructions:

1. Put the olive oil in the cooking pot of the Mulitcooker set to Brown/Saute at 350

degrees. Once hot, add garlic, onion, carrots, celery and a pinch each of salt and

pepper. Saute until soft and golden, about 8-10 minutes, stirring occasionally.

2. Add remaining ingredients and stir to combine.

3.Cover and switch to Slow Cook on low for 4 hours.

4.Once unit switches to Keep Warm, blend to finish the soup. Ladle approximately 1/3

of soup mix (solids and liquids) into a blender and blend until smooth.

5. Place blended mixture in heat-proof container and repeat with remaining soup.

6. Place blended ingredients in slow cooker and adjust seasonings to desired taste.

7.Continue to keep the soup warm until ready to serve or serve immediately.

Serves: 12 cups - 1 cup

Nutritional Information per serving - Calories: 34 (33% from fat)

Carb: 4g; Protein: 1g; Fiber: 1g; Fat: 1 g; Sat. Fat: 0g; Chol: 0g; Sodium: 442mg:

Calcium: 24 mg

Notes:

This can be prepared on the stovetop. Follow directions above and keep warm in

crockpot or on stovetop.

by: Cuisinart Cook Central 3-1 Multicooker Cookbook

Turkey Breast, Slow and Easy
By: Joyce Lande www.happyandhealthylifestyles.com/recipes

 

Turkey Breast, Slow and Easy

By: Joyce Lande www.happyandhealthylifestyles.com/recipes

Ingredients:

1 boneless Turkey Breast, rinsed and patted dry

1 large yellow onion, cut in half and sliced into half-moons

2 tbsp. olive oil or unsalted butter, cut into pieces

1 tsp basil

1 tsp thyme

1 tsp oregano

1 pinch rosemary

1 garlic clove

1/2 cup water or chicken/turkey broth

Cooking rack insert provided with crockpot or 3-4 foil balls (To make foil balls, tear off 6”

sheet of foil and crumble into balls.)

Instructions:

1. Coat the crockpot with nonstick cooking spray or butter.

2. Measure and combine spices in a small dish.

3. Arrange the onion slices on the bottom of the crockpot.

4. Place cooking rack or foil balls on top of or around the onion.

5. Place turkey breast, skin side up, on the onions and cooking rack or foil balls.

6. Sprinkle herb mixture on turkey breast and gently press on turkey breast.

7. Sprinkle oil or dot the butter on the turkey breast.

8. Pour the water around the turkey breast.

9. Cover and cook on HIGH for 3 1/2 - 4 hours.

10.DON’T PEEK BEFORE THE MINIMUM TIME HAS PASSED.

11.Turkey will be done when an instant-read meat thermometer inserted in the thickest

part of the breast register 170 degrees to 180 degrees.

Cooker: Medium to large round or oval

Setting and Cook Time: HIGH for 3 1/2 to 4 hours

Serves: 4-6

Recipe adapted from Bunny’s Turkey Breast, Not Your Mother’s Slow Cooker Cookbook.

 

Yams with Coconut and Pecans

By: Not Your Mother’s Slow Cooker Cookbook

Ingredients:

2 lbs. yams or sweet potatoes, peeled and sliced 1/2” thick

1/4 tsp. coconut extract

1/4 tsp vanilla extract

1/4 cup (1/2 stick) unsalted butter, melted

1/2 cup firmly packed light or dark brown sugar

1/4 cup sweetened shredded coconut

1/4 cup pecans, chopped

1/4 tsp. ground cinnamon

2 tbsp cold unsalted butter, cut into pieces

Instructions:

1.Coat the crockpot with butter or nonstick cooking spray.

2. Arrange the slices of yams or sweet potatoes in overlapping layer.

3. Stir the extracts into the melted butter and drizzle over the yams.

4.Combine the brown sugar, coconut, pecans and cinnamon in a small bowl.

5. Sprinkle over the yams.

6.Dot with cold butter.

7.Cover and cook on LOW until the yams or sweet potatoes are tender (to check for

doneness pierce with the tip of a knife), 6-7 hours

Cooker: Medium or large round or oval

Setting and Cook Time: LOW For 6-7 hours

Yams with Coconut and Pecans

By: Not Your Mother’s Slow Cooker Cookbook



JOYCE LANDE, HAPPY AND HEALTHY LIFESTYLES

www.happyandhealthylifestyles.com | joyce [at] happyandhealthylifestyles [dot] com | 847-754-1593

Nutrition Educator & Kitchen Coach | Outreach Programs | Meal Planning, Prep & Catering