This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Slow Cooker Calibration
If the slow cooker in your house hasn’t been used in a while or even if you use it on a regular basis, it is a good idea to test it for accuracy. Follow these simple steps for slow cooker calibration to make sure everything is working properly and your food is safe!
- Fill the slow cooker 1/2 to 2/3 full with water. The amount of water you need depends on the size of the slow cooker.
- Turn the slow cooker on to LOW and let heat for 8 hours. Do not lift the lid during this time!
- Check the water temperature with an accurate food thermometer. Do this quickly since the temperature in the slow cooker drops 10 to 15 degrees once the lid is removed.
- The temperature of the water should be between 185 and 200 degrees.
- If the water temperature is less than 185 degrees, the slow cooker is not safe to use and should be thrown out.
- If the temperature is over 200 degrees, then that is an indication that food cooked for 8 hours in the slow cooker without any stirring would likely be overdone; therefore, your slow cooker should be safe to use.
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Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!
Ingredients
- 2 bell peppers (green, orange, yellow, or red)
- 1/3 cup uncooked quinoa rinsed
- 1 15-ounce can black beans no salt added
- 1 8-ounce can tomato sauce unsalted
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup onion diced
- 3/4 cup cheese Mexican blend, reduced fat, shredded
- 1/4 cup water
- garnish (optional, for garnish)
Servings:
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Instructions
- Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
- In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
- Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
- Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
- Add cilantro, then serve.
Recipe Notes
Savory Onion and Mushroom Pork Roast
Eat heart-healthy
Ingredients
- 20 fresh baby carrots
- 3 pound lean pork loin trimmed
- 1 cup button mushrooms chopped
- 1 cup baby portabella mushrooms chopped
- 1 large onion chopped
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 (10 3/4 ounce) can reduced sodium cream of mushroom soup undiluted
- 3/4 cup chicken broth reduced-fat, unsalted
- Optional: 1 tablespoon cornstarch, 2 tablespoons cold water
Servings:
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Instructions
- Add carrots to the bottom of a 5-quart slow cooker.
- Add roast to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
- In a small sauce pan, bring 1 /12-2 cups of liquid from slow cooker to a boil.
- In a small cup, combine cornstarch and water until smooth and add to sauce pan. Stir together until thickened.
- Serve pork and vegetables with gravy. If desired, sprinkle french-fried onions on top.
Recipe Notes
Slow Cooker Chicken Stew
Ingredients
- vegetable oil cooking spray
- 3 4 ounce chicken breast boneless, skinless
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth fat-free, low-sodium
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh, minced garlic
- 1 medium onion chopped
- 1 large russet potato cubed
- 4 carrots chopped
Servings:
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Instructions
- Lightly spray the slow cooker with cooking spray.
- Lay the chicken breasts on the bottom of slow cooker and add salt, pepper, and chicken broth.
- In a small bowl, mix balsamic vinegar and garlic; set aside.
- Add onion, potato, and carrots to the slow cooker.
- Pour balsamic vinegar mixture on top and cook on low for 6-8 hours or until it reaches an internal temperature of 165 degrees fahrenheit.
Recipe Notes
