Slow Cooker Corn Chowder with Shrimp

In slow cooker, combine:

• 4 cups chicken broth
• 2 16 oz bags organic frozen corn
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 2 carrots, diced
• 2 potatoes, diced
• Sea salt and pepper to taste
• 1 cup water

Cook on low about 6 hours. Then, remove a portion of soup to a blender and puree. Pour back into slow cooker. Add 1 pound medium shrimp, cover and cook until pink are firm, about 10 minutes. Stir in 1/2 cup heavy cream and fresh parsley before serving.

Slow Cooker Fruit and Nut Hot Cereal

What You Need:

5 C of water
2 C of seven grain cereal
1 apple, peeled and chopped
1 C of unsweetened apple juice
1/4 C of dried apricots, chopped
1/4 C of dried cranberries
1/4 C of raisins
1/4 C of maple syrup
1 tsp cinnamon
1/2 tsp salt
Chopped walnuts

How to Make It:

Place the water, cereal, apple and apple juice into a 5 qt. slow cooker
Stir in the apricots, cranberries and raisins.
Add the syrup, cinnamon and salt and stir to blend in well.
Cook the cereal on low for 8 hours or until the fruit has softened.
Sprinkle each individual serving with walnuts.

Makes 6 servings

All you have to do is throw the ingredients into the slow cooker and in the morning you have a breakfast to die for. Use your favorite dried fruits and your favorite chopped nuts. After enjoying a bowl of this healthy cereal you’ll never look at breakfast the same way again.

Slow Cooker Turkey Roast with Seasoned Vegetables

Slow Cooker Turkey Roast with Seasoned Vegetables

What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1/4 C of water
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1 (3 lb.) turkey roast with netting

How to Cook It:

Spray the crock of the slow cooker with a non stick cooking spray.
Place the potatoes, carrots and onion in the crock pot.
Pour the water over the vegetables.
Sprinkle in the salt, rosemary, garlic powder, thyme and pepper and stir to combine.
Place the turkey in the cloth netting on top of the seasoned vegetables.
Place the lid on the crock pot and cook on low for 9 hours.
Transfer the turkey to a cutting board and loosely cover with foil.
Let the turkey stand 15 minutes before removing the netting and carving.
Serve the sliced turkey with the vegetables on the side.

Makes 6 servings

Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew. You may also cook this meal on high for 5 hours.

Next Page »