Convenient slow-cooker meals
In an increasingly busy world, parents often struggle to serve delicious, homemade meals for their families. Now, fixing family dinners is easy and convenient with three new slow-cooker recipes. With minimal morning preparation, parents can go about the day without worrying about mealtime. Slow-cooker recipes allow you to serve a complete dinner, with plenty of time left to spend with your family over a hot meal.
Dr. Connie Guttersen — nutrition instructor at The Culinary Institute of America, author of "The Sonoma Diet" and mom — developed these family-friendly recipes. As a mom, Guttersen knows how moms struggle to get kids to eat their veggies. She created these slow-cooker dishes that include veggies, because they have a taste that kids love and are simple for moms to prepare.
"My kids love sitting at the dinner table before a warm bowl of soup or chili. I feel good about serving them my slow-cooker recipes, such as minestrone, since they include beans, which have more protein and fiber than any other vegetable," explained Guttersen.
These slow-cooker dishes are also convenient to pack in resealable containers for school lunches or to quickly warm up for leftovers.
To find 1,000 bean recipes the entire family will enjoy, visit www.VegetableWithMore.com.
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This colorful Red, White and Bean Minestrone soup, with cannellini and red kidney beans, is great when topped with pesto and Parmesan.
• Red, White and Bean Minestrone
Yield: Seven to nine servings
Preparation time: 20 minutes
Cooking time: Six to seven hours
1 tablespoon extra virgin olive oil
1⁄4 cup Italian turkey sausage, in small pieces
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 teaspoon dried oregano
1 can (16 ounces) chopped canned tomatoes
5 cups chicken stock
1 can (15.5 ounces) cannellini beans with liquid
1⁄2 can (16 ounces) red kidney beans, drained
2 cups zucchini cut into 1⁄2-inch pieces
2 cups baby spinach
1 1⁄2 cups cooked bow tie pasta
2 tablespoons pre-packaged pesto
2 tablespoons fresh grated Parmesan cheese
Procedure
Heat olive oil over medium heat in a medium sauté pan. Add sausage, brown well. Add tomato paste, cook five minutes until brown. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately five minutes.
Pour into a 4-quart slow cooker. Add tomatoes and chicken stock. Cook on low setting for six to seven hours, or until the vegetables are tender.
Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for eight minutes, or until beans and pasta are warmed through and spinach has wilted.
To serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese.
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Every kid loves spaghetti and meatballs. This version is veggie-rich with beans and spinach.
• Slow-Cooker Spaghetti and Meatballs
Yield: Six to eight servings
Preparation time: 20 minutes
Cooking time: Eight to 10 hours
For meatballs:
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1 cup finely diced celery
1⁄2 cup finely diced carrots
2 tablespoons minced garlic
1 slice whole wheat bread, torn into pieces
1 egg, lightly beaten
1⁄4 cup nonfat milk
1 pound lean ground turkey
3⁄4 pound reduced-fat Italian turkey sausage, casings removed
Salt and black pepper, to taste
For sauce:
4 cups baby spinach, washed
2 cans (14.5 ounces) unsalted, diced tomatoes with liquid
1 can (6 ounces) tomato paste
1 tablespoon chopped fresh basil
1 can (16 ounces) garbanzo beans with liquid
1 pound whole wheat spaghetti
Grated Parmesan cheese, as needed
Procedure
For meatballs: Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, carrots and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes; let cool.
Combine bread, egg and milk in a large bowl. Add onion mixture, ground turkey and turkey sausage. Mix well. Season with salt and pepper.
Pre-heat oven at 375 degrees. Form mixture into 21⁄2-inch balls. Place on a lightly oiled baking sheet; do not let touch. Bake for 20 minutes or until cooked through.
For sauce: Put spinach in the bottom of a 4-quart slow cooker. Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker. Cover and cook all ingredients on low for eight to 10 hours.
When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs and grated Parmesan cheese.
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Try Connie's Winter White Bean Chili, a slightly spicy meal that is sure to be a kid-pleaser with chicken, cumin and Great Northern beans.
• Winter White Bean Chili
Yield: Seven to nine servings
Preparation time: 30 minutes
Cooking time: Four hours, 15 minutes
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1⁄2 cup brown rice (not instant)
21⁄2 cups low sodium chicken stock
2 cans (4 ounces) mild Mexican green chiles, drained
1⁄4 teaspoon cumin
2 cans (15.8 ounces) Great Northern beans with liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper, to taste
Monterey and colby cheese, to taste
Green salsa verde, to taste
Procedure
Heat olive oil over medium heat in a medium sauté pan. Add onions, celery and garlic. Cook until garlic is aromatic, approximately five minutes.
Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture. Add zucchini, rice, chicken stock, chiles, cumin and beans. Cook in 4-quart slow cooker on high setting for four hours, or until vegetables and chicken are tender.
Add oregano and parsley. Cook for five minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.
