Slow Cooker Recipes

Nutrition | Recipes

Posted on November 27, 2014 by Jenny Cromack

This week the temperature has certainly dropped with the long johns being a must this last few mornings. As always ensuring that you eat healthy during the winter months is crucial to ensure you reach you fitness goal. It is also a given that after a long cold day you want to come home to a warm filling meal. As a child I always remembered getting in and waiting a maximum of 20 mins for my dinner even though my mum left and returned home the same time of me, this was because she would use a slow cooker. I hands down think that the slow cooker is one of the top gadgets you need in your kitchen. Prepping the meat and veg in the morning and leaving it to cook whilst you are at work is easy and  there is nothing that beats walking into a house filled with mouth watering smells and knowing you don’t have to wait long will ensure you don’t opt for the quick most likely unhealthy alternative!

The slow cooker offers a number of settings to ensure that your recipe is cooked to perfection, you can buy different sizes so bulk cooking is definitely an option. With prices starting at as little a £20 its an investment that will save time and help you keep on track towards your fitness goals

Here are some healthy slow cooker recipes to get you started.

Prawn, Pea & Tomato Curry

Kcal 236 Protien 24g Carbs 16g Fat 0 Sat 0

serves 4

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges
  • 6 ripe tomatoes, each cut into 8 wedges
  • large knob of fresh root ginger, chopped
  • 6 garlic cloves, roughly chopped
  • 3 tbsp curry paste
  • 400g shelled raw king prawns
  • 250g frozen peas
  • small bunch coriander, leaves chopped
  • brown rice to serve (optional)

Method

  1. . Heat the oil in frying pan, then fry the onions over a medium heat until soft and beginning to brown, about 5 mins. Meanwhile, reserve 8 of the tomato wedges, then whizz the remainder in a food processor with the ginger and garlic.
  2. . Add the curry paste to the pan for 30 secs. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 mins, stirring so the sauce doesn’t catch. Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.

Beef Stew 

Ingredients

  • 2 tsp oil
  • 800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 chillies, finely chopped, plus extra to taste
  • 2.5cm/1in piece fresh root ginger
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 x 400g/14oz can chopped tomatoes
  • 2 tsp garam masala
  • 200g/7oz natural yoghurt
  • small handful fresh chopped coriander

Preparation method

  1. . Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.
  2. . Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.
  3. . Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.
  4. . Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.
  5. . About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

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