Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) by Sara Hughes, Heather Klein, Eunice Hines, Una Soto Read Free Book Online Page A

pepper flakes
     
    Directions:
     
    In a large mixing bowl, add all ingredients and toss well to ensure each mushroom has a light coat of the mixture.
     
    Add to slow cooker.  Cover and cook on low for 6 hours or high for 3 hours.

                4. Winter Vegetable Medley
     
    Yield: 1 ¼ cups
     
    Ingredients:
     
    2 large sweet potatoes, peeled and cubed into 1 inch pieces
    4 parsnips cut into 1 inch disks
    4 carrots cut into 1 inch disks
    ¼ cup honey
    1 teaspoon dried thyme leaves
    Salt and Pepper to taste
     
    Directions:
     
    In a large bowl, combine all ingredients together, making sure to coat all the vegetables evenly.
     
    Add to slow cooker and cover.  Cook on low for 5 hours or on high for 3 hours.

                5. Teriyaki Rice and Vegetables
     
    Yield:  4 Servings
     
    Ingredients:
     
    1 cup brown rice
    2 cups water
    1 tablespoon butter
    1 teaspoon salt
    2 teaspoons vegetable oil
    1 small yellow onion, finely chopped
    4 carrots, finely chopped
    2 stalks celery, finely chopped
    2 tablespoons low sodium soy sauce
    1 tablespoon teriyaki sauce
    1 cup frozen peas
     
    Directions:
     
    Add rice, water, butter and salt to slow cooker.  Cover and cook on high for 2 – 2 hours.
     
    In the meantime, heat oil in a wok or skillet on high heat.  Sauté onions, carrots and celery for 2-3 minutes, constantly moving the vegetables around.  Add soy sauce and teriyaki and let the flavors come together for a minute.  Remove from heat and let cool.
     
    Once the rice is done, fluff rice with a fork and add the vegetable and sauce mixture to the slow cooker.  Add the frozen peas and stir together well.  Cover slow cooker and cook on high for an additional 30 minutes. 

               Chapter 2 – Soups and Chillis
     
                6. Turkey Sausage Kale Soup
     

     
    Yield: 8, 1 Cup Servings
     
    Ingredients:
     
    1 ½ lbs bulk spicy turkey sausage
    2 sweet potatoes, peeled and diced into bite size cubes
    1 large yellow onion, minced
    1 clove garlic, minced
    4 cups low sodium chicken broth
    2 bunches of kale, de-stemmed and torn into bite size pieces
    ½ cup cream
    1 tablespoon all-purpose flour
    Water
    Cayenne pepper to taste
    Salt and Pepper to taste

Directions:
     
    Cook turkey sausage until cooked thoroughly on stove top, then add to slow cooker.  Add in onion, garlic and sweet potatoes.  Pour chicken broth on top.  Add water to pot if needed.  You will want to make sure the potatoes are completely covered by the liquid. 
     
    Cover and cook on low for 6 hours.  Mix together cream and flour.  Add to slow cooker along with pieces of kale.  Sprinkle salt, pepper and cayenne pepper to taste and let cook on low for an additional 30 minutes.

                7. Island Spicy Black Bean Soup
     
    Yield: 8, 1 Cup Servings
     
    Ingredients:
     
    3 15 ounce cans of black beans
    1 tablespoon olive oil
    1 large yellow onion, finely diced
    2 cups chopped bell peppers (green, red, orange or yellow)
    2 serrano peppers, finely diced
    8 cloves of garlic, minced
    1/3 cup tomato paste
    4 cups vegetable broth
    1 cup water
    ½ cup coconut or almond milk
    1/3 cup chopped fresh cilantro
    ½ cup low fat shredded cheddar cheese (optional)
    ½ cup shredded tortillas (optional)

Island Seasoning:
     
    1 teaspoon ground cumin
    ½ teaspoon marjoram
    ½ teaspoon oregano
    ½ teaspoon chili powder
    ½ teaspoon red pepper flakes
    ½ teaspoon ginger
    ½ teaspoon allspice
    ¼ teaspoon salt
    ¼ teaspoon pepper
     
    Directions:
     
    Heat a large skillet over medium high and add the olive oil.  Add onion, bell peppers and serrano peppers and sauté in pan for 5 minutes.  Add garlic and sauté for two more minutes.  Add tomato paste and flatten onto skillet, tossing around the spices in the pan.  Next, add 2 cups of the vegetable broth and heat until it starts to simmer.
     
    Transfer mixture into slow cooker.  Add black beans, the remaining vegetable