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 B

broth, water and Island Seasoning. 
     
    Cover and cook on low for 8 hours.  When done, add the coconut or almond milk and cilantro.  Serve with low fat cheddar cheese and tortillas if desired.

                8. Skinny Minnie Chicken Soup
     
    Yield: 8-10, 1 Cup Servings
     
    Ingredients:
     
    3 lbs boneless skinless chicken breasts
    2 32 ounce cartons of low sodium chicken broth
    3 carrots, sliced into ¼ inch disks
    2 parsnips, sliced into ¼ inch disks
    3 stalks celery, sliced into ¼ inch thick pieces
    1 large yellow onion, chopped
    2 cloves garlic, minced
    2 teaspoons sea salt
    ½ teaspoon freshly ground pepper
    ½ dried thyme
    1 bay leaf
    3 tablespoons fresh parsley
    1 tablespoon fresh dill
    8 ounces rice or lentil pasta

Directions:
     
    Add chicken to slow cooker and sprinkle salt, pepper and thyme directly on to chicken.  Add carrots, parsnips, celery, onion, garlic and bay leaf to the top.  Slowly stir in both cartons of chicken broth.
     
    Cover and cook on high for 4 hours or on low for 8 hours.  When done, remove the bay leaf and chicken breasts (chicken may be so tender is just falls apart) and shred on a cutting board.  Add chicken back to soup and give it a good stir, to make sure everything is incorporated well. 
     
    Boil some water on the stove top and cook the rice or lentil pasta as directed.  In the meantime, stir in the fresh parsley and dill into the slow cooker. 
     
    When pasta is done, add to the slow cooker and serve immediately.

                9. Lamb and Lentil Soup
     
    Yield: 6 Servings
     
    Ingredients:
     
    2 lamb shanks, cut in half
    3 crushed cloves of garlic
    1 finely chopped onion
    2 carrots diced
    1 parsnip diced
    10 oz. washed and drained lentils
    ½ teaspoon of chopped chilli
    6 cups of vegetable stock
    1 ½ teaspoons of ground cumin
    1 ½ teaspoons of ground ginger
     
    Directions:
     
    Remove any fat from the lamb shanks and put into the slow cooker.
    Add the vegetables, stock and spices to the shanks.
    Set the temperature to high and cook for 6-8 hours.
    When cooked, take the shanks out and cut the meat off the bones, then return the meat to the slow cooker.
    Stir and season with salt and pepper to taste.

                10. Curried Pumpkin Soup
     
    Yield: 8-10 Servings
     

     
    Ingredients:
     
    1 pumpkin cut into cubes
    1 large diced potato
    1 can of chopped tomatoes
    1 finely chopped onion
    6 cups of chicken stock
    1 ½ teaspoons of curry powder
    2 teaspoons of brown sugar
    ½ cup of light evaporated milk
    Salt and pepper to taste
     
    Directions:
     
    Place the pumpkin and the potato into the slow cooker.
    Add the onion, chicken stock and tomatoes.
    Set the temperature to high and cook for 5-7 hours.
    Add the brown sugar and curry powder.
    Using a stick blender or a food processor, puree the soup.
    Return the soup to the slow cooker and add in the evaporated milk and season with salt and pepper if necessary.
    Gently reheat the soup but do not let it boil.

                11. Beef, Shitake Mushroom and Bacon Soup
     
    Yield: 8 Servings
     
    Ingredients:
     
    9 oz. of rump steak
    1 oz. dried shitake mushrooms
    1 cup of warm water
    2 crushed cloves of garlic
    1 large finely chopped onion
    3 potatoes diced
    3 rashers of lean bacon, diced
    1 can of chopped tomatoes in juice
    5 cups of beef stock
    7 oz. Portabello mushrooms, thinly sliced
     
    Directions:
     
    Trim and remove any fat from the rump steak and put it aside while you get the rest of the ingredients ready and underway.
    Soak the shitake mushrooms in the warm water for around 30 minutes.
    Put the garlic, bacon, tomatoes, potatoes and stock in the slow cooker.
    Once shitakes have softened, slice them and discard the stems.
    Add the shitake mushrooms to the slow cooker as well as the water they were soaking in.
    Set the temperature to high and cook for around 5-6 hours.
    Cook the rump steak using whatever method you prefer, either grill, barbecue or