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Post by chocko1 on Nov 9, 2015 19:20:53 GMT
MEXICAN CHICKEN STEW IN THE SLOW COOKER - Serves 4
1 Syn for the whole recipe
1 medium onion, chopped 1 small red onion, chopped 1 red pepper, deseeded and chopped 400g can kidney beans, rinsed and drained 3 cloves of garlic, crushed Half tsp. dark brown sugar - 0.5 Syn 2 tsp. Discovery chipotle paste - 0.5 Syn - more or less, to taste 400g can chopped tomatoes 4 skinless, chicken breasts
Add everything to the slow cooker and cook for 2 hours on High or 4 hours on Low. Shred the chicken with two forks and stir through, before serving.
Good served with rice and garnished with some chopped coriander. This is also lovely topped with some fried, diced chorizo pieces. Sainsbury's diced chorizo is 5 Syns per 100g.
This recipe is based on one from the Good Food mag.
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Post by chocko1 on Nov 9, 2015 19:22:11 GMT
SLOW COOKER CHICKEN TIKKA MASALA - Serves 4-6
Approx. 2 Syns per serving, based on 4 servings
680g boneless, skinless chicken thighs, cut into bite-sized pieces 1 large onion, diced 3 cloves of garlic, crushed 1-inch piece of whole ginger, peeled and grated 2 tbsp. tomato puree 1 to 2 tbsp. garam masala 2 tsp. paprika 400g can chopped tomatoes 180ml light coconut milk - 7 Syns Chopped coriander
Put the chopped chicken into a large slow cooker. Stir in the onion, garlic, ginger, tomato puree, 1 tbsp. garam masala, paprika and salt, to taste. Stir until the chicken is covered in the spices. Stir in the chopped tomatoes. Cover the slow cooker and cook for 4 hours on High or 8 hours on Low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you want it thicker, leave the slow cooker uncovered for the last 15 minutes. Taste and add more salt and garam masala, if needed.
Lovely served on boiled rice, topped with the chopped coriander.
Can be refrigerated up to 3 days or frozen for up to 3-4 months.
Although this recipe is delicious as the recipe is stated, if you have time, marinate the chicken in half a cup of FF yoghurt for up to 6 hours. Shake to remove the excess yoghurt before transferring to the slow cooker.
Also, although I usually throw everything into a slow cooker, without pre-cooking anything (always think it defeats the object a bit), again, if you have time, sauté the onion and garlic in some Frylight until softened. Then stir in the ginger, tomato puree and spices until fragrant. Add to the slow cooker. Although the recipe above is delicious, this does add a depth of flavour to it.
This recipe is from thekitchn.com
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Post by chocko1 on Nov 9, 2015 19:27:23 GMT
SLOW COOKER CHILLI - Serves 4 Syn Free Thought it was heading towards the right time of year to add in a few slow cooker recipes! Had the heating on last night!! 2 or 3 onions, sliced 500g extra lean minced beef 1 tsp ground cumin 1 or 2 tsp hot chilli powder 1 tsp paprika 1 tsp Cayenne pepper 4 cloves of garlic, crushed 400g can kidney beans, rinsed and drained 400g can chopped tomatoes Tomato puree to taste Spray the base and sides of the slow cooker with Frylight. Slice the onion and add to the slow cooker. Add in the mince and break it up with a wooden spoon. Add the spices and garlic, along with a sprinkling of black pepper, to the mince and onions and stir. Add the kidney beans, tomato puree and tomatoes into the slow cooker and stir well. Cook on Low for 8 hours and serve with rice or SW potato wedges. I used to fry the onions and mince prior to adding them to the slow cooker but don't bother now, as it still turns out delicious. The strength of these spices are strong enough for me but, obviously, alter the quantities to suit. Was worried at first that there wasn't any liquid, apart from the tomato juice but it was fine and much better than when I've added stock and have to reduce the liquid at the end.
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Post by chocko1 on Nov 9, 2015 19:29:33 GMT
SLOW COOKER CHICKEN LATROBE - Serves 2 Recipe by artielouie
3.5 syns for whole recipe
6 rashers of bacon, all visible fat removed 1 large onion, or two if you like onion 4 chicken skinless thighs 420g sweet-corn kernels 400g can chopped tomatoes 1 level tbsp. seasoned flour - 3.5 Syns
Chop the onion/s and bacon. Spray a frying pan with Frylight and cook the onion/s for 5 mins, then add to the slow cooker. Cook the bacon in the frying pan, then add to the slow cooker. Re-spray the pan, dip the chicken into the flour, then fry on both sides. Add to slow cooker. Add a little water to the pan, stir round with wooden spoon and tip into the slow cooker. Add sweet-corn and tomatoes to the slow cooker, stir and cook for at least 4 hours on Low, or until the chicken is cooked through. Serve with mashed potatoes and a green vegetable.
I haven't made this myself but it has rave reviews. Normally, I don't pre-cook anything before adding to the slow cooker as I think it defeats the object and doesn't usually make any difference to the end project. However, with this one, because of the flour coating, I would do.
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Post by chocko1 on Nov 9, 2015 19:31:42 GMT
SLOW COOKER JOINT
Syn Free
Joint of meat to fit size of slow cooker.
If preferred, you can brown the joint on all sides in a frying pan, before adding to the slow cooker. I tend to just put my joint into the s.c. without browning. You can also put veg into the base of the s.c. if you like or just put the joint in on its own. Leave the joint to cook on Low for 8-10 hours, without adding any liquid. I found this a bit worrying at first but it really doesn't need any liquid and, this way, it just cooks in its own juices. I tend to take any veg out about 40 minutes before the meal is ready, put it in a roasting tray with some rosemary and crushed garlic, give it a good spray with Frylight and let it continue to cook through. Just let the joint 'rest', covered with foil, for about 20 minutes before serving.
29.10.13 - Cooked a small joint of brisket yesterday, absolutely on its own (not even any veg, and definitely no liquid), didn't brown before adding to the slow cooker and cooked on Low for just 6 hours, as it
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Post by chocko1 on Nov 9, 2015 19:33:31 GMT
AROMATIC LAMB (for the slow cooker) - Serves 6
Syn Free
675g lean leg of lamb, cut into 2.5cm/1 inch cubes - the butcher will gladly do this for you. 1 tsp. fennel seeds, crushed 1 tsp. cumin seeds, crushed or could use ground cumin 1 tsp. cardamom pods, bruised 2 tsp. curry powder to suit your taste 450ml hot lamb stock 400g can chopped tomatoes 100g dried red lentils, rinsed
Place the lamb in the slow cooker, season with salt and pepper and stir in the spices. Add the remaining ingredients. Cook for 4-6 hours on High or 8-10 hours on Low.
Lovely served with a HEX chunk of crusty bread or with potatoes and lots of veg.
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Post by chocko1 on Nov 9, 2015 19:35:10 GMT
SPANISH CHICKEN FOR THE SLOW COOKER - Serves 4
3.5 Syns for the whole recipe
1 tsp ground turmeric 1.1 litres (2 pints) hot chicken stock 4 skinless, boneless chicken thigh fillets, roughly diced 1 onion, chopped 1 red pepper, deseeded and sliced 50g diced chorizo - 3.5 Syns 2 cloves of garlic, crushed 300g long-grain rice 125g frozen peas
I don't usually pre-cook anything that's going in the slow cooker but, as I have to crisp up the chorizo a bit anyway, I thought I may as well stick to the recipe and brown the other ingredients off this time too!
Add the turmeric to the hot stock and leave to infuse for at least 5 minutes. Meanwhile, spray a large frying pan with Frylight and cook the chicken for 10 minutes, before adding to the slow cooker. Re-spray the frying pan and cook the onion for about 5 minutes, then add in the red pepper and chorizo and cook for another 5 minutes. Add the garlic and cook for another minute. Stir the rice in well, then add the stock and peas and season with a pinch of salt and some black pepper. Carefully add the mixture to the chicken pieces in the slow cooker and stir together. Cover and cook on Low for one and a half to two hours or until the rice is cooked and the chicken is cooked through too. Check the seasoning and serve with a chunk of HEX crusty bread.
Can add in more peppers, cherry tomatoes and mushrooms to bulk it out and add even more taste.
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Post by chocko1 on Nov 9, 2015 19:36:52 GMT
FIERY PUMPKIN SOUP FOR THE SLOW COOKER - Serves 8
Syn Free
800g pumpkin flesh 1 celeriac 1 pack of celery 1 head of garlic 3 red chillies, with or without the seeds, depending how hot you like it! 2 litres of hot chicken stock, made with 2 stock cubes 4 bay leaves
Peel and chop the onions, pumpkin, celeriac and carrots into chunks. Put them into the slow cooker. Wash and chop the celery and add to the sc, with the peeled garlic cloves and chopped red chillies. Add the bay leaves and stock. Cook on the Low setting for 6-7 hours. Taste and add seasoning, if necessary. Allow to cool slightly, before blending in a food processor, in batches. Reheat on the hob and top each bowlful with a dollop of FF crème fraiche and a spoonful of sweet chilli sauce, if liked. (1.5 Syns per level tbsp.)
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Post by chocko1 on Nov 9, 2015 19:37:41 GMT
VERY SIMPLE CHICKEN CURRY FOR THE SLOW COOKER - no messing in the morning, just throw everything in and switch on! Serves 4
Approx. 3.5 Syns per serving
400ml can of Blue Dragon Light Coconut Milk - 14.5 Syns 400g can of chopped tomatoes Half an onion, chopped 4 tbsp. of your favourite curry powder (more or less is fine too) 500g skinless chicken breast, diced
Put everything in your slow cooker. Stir and cook on Low for 6-8 hours.
Could add in some chopped peppers to up the veg and you could also stir some baby leaf spinach in, right at the end of the cooking time - just long enough for it to wilt.
If you want to thicken things up at the end, transfer to a large pan and simmer/boil rapidly until desired consistency is reached.
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Post by chocko1 on Nov 12, 2015 18:44:13 GMT
SIMPLE CARROT AND CORIANDER SOUP FOR THE SLOW COOKER
Syn Free
450g carrots, peeled and diced 2 x medium onions, peeled and chopped 1 or 2 medium white potatoes, peeled and quartered 1 x tsp. ground coriander 1 vegetable stock cube, crumbled
Place the carrots into the base of the slow cooker, then add the chopped onions. Add the quartered potatoes. Sprinkle with the coriander and the crumbled vegetable stock cube. Pour in one and three quarter pints of boiling water, making sure the slow cooker is no more than two thirds full. Season with salt and pepper and cook on Low for about 12 hours. When cooked, blend, re-heat and serve in warmed bowls.
This recipe is taken from simplybeingmum.com
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Post by chocko1 on Nov 12, 2015 18:58:22 GMT
CHILLI CON CHICKEN - Serves 4
Syn Free
2 x 400g tins of kidney beans, drained and rinsed 1 onion, chopped 2 cloves of garlic, finely chopped 2 red peppers, halved, deseeded and sliced or chopped 1 tsp. ground cinnamon 1 tsp. ground cumin 1 tsp. dried oregano 400g tin chopped tomatoes 250ml hot chicken stock 4 x bone-in skinless chicken thighs
Place the kidney beans, onion, garlic, red peppers, spices, oregano and tomatoes in the slow cooker. Pour in the hot stock. Stir well. Season the chicken thighs and place them on the onion mixture. Cover and cook on High for 4 hours or on Low for 6 hours. Remove the chicken and cool slightly before shredding it, discarding the bones. Stir the shredded chicken into the mixture and season to taste. The chilli should have a thick, yet moist consistency. If it's too wet, you could transfer and reduce the excess liquid in a pan until thickened to your liking.
Good served with rice or jacket potato. If liked, you can stir the juice of one lime through the mixture too.
This recipe is based on one from the Sainsbury's site.
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Post by chocko1 on Nov 15, 2015 14:06:35 GMT
SLOW COOKER TERIYAKI CHICKEN - Serves 4
Approx. 2 Syns per serving
4 skinless chicken legs or 4 each of thighs and drumsticks 1 red pepper, deseeded and chopped 1 onion, chopped 8 cloves of garlic, remove the papery skin but leave whole 100ml reduced salt soy sauce 3 level tbsp. runny honey - 7.5 Syns
Lay the chicken pieces out in the base of the slow cooker. If you have to overlap them, try to do so evenly. Add the veg, garlic, honey and soy sauce and cook on High for 3-5 hours or on Low for 6-8 hours. If you can, turn the meat half-way through cooking but don't worry if you can't, it'll still taste fantastic. When the meat is cooked through, remove from the slow cooker and shred the meat from the bones, keeping it warm. Pour all the juices into a small pan and boil until it is reduced by about half and has thickened into a delicious sticky, dark syrup. Add the shredded chicken back into the sauce to warm through. Stir well.
Good served with rice and a green veg.
This recipe is taken from hedgecombers.com
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stayingstrong89
Bronze Member
Posts: 26
Name: Brittany
Age: 26
Diet: Slimmimg world
Weigh In Day: Saturday
Height: 5"5
Start Weight: 15st 3lbs
Current Weight: 14st 10lbs
Goal Weight: 10st 3lbs
Weight Loss: 7lbs
Still to Lose: A lot
Instagram Username: SWBRITTANY89
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Post by stayingstrong89 on Nov 15, 2015 14:27:41 GMT
Bookmarking this. I've just been given a mini slow cooker so will be using it over winter. So exciting xx
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Post by chocko1 on Nov 15, 2015 17:40:39 GMT
Hope you enjoy cooking with your slow cooker, stayingstrong. I only bought mine last year and absolutely love it. Just wish I'd bought one sooner. Be careful if you make these recipes though. Most, if not all, are for a largish slow cooker but I'm sure you'll be able to readjust them. Kathy xx
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stayingstrong89
Bronze Member
Posts: 26
Name: Brittany
Age: 26
Diet: Slimmimg world
Weigh In Day: Saturday
Height: 5"5
Start Weight: 15st 3lbs
Current Weight: 14st 10lbs
Goal Weight: 10st 3lbs
Weight Loss: 7lbs
Still to Lose: A lot
Instagram Username: SWBRITTANY89
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Post by stayingstrong89 on Nov 15, 2015 21:30:32 GMT
Thanks chocko1 Yes I'll just lower the ingredeients. I made quorn bologna see in mine before but it was too watery so had to drain a lot of the sauce... its all a learning curve ☺
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