Free Cookbook: CROCKPOT - Healthy Recipes, Easy To Make, Lose Weight with Delicious Meals (Crockpot Recipes, Slow Cooker, Dinner Recipes, Breakfast, Soup, Slow Cooker Cookbook, Stew) by Joanne Howard

Greek Chicken with Cauliflower Rice
    Serves -5
    Ingredients:
    For the Greek Chicken:
    • 6 large chicken breasts, trimmed of fat, cut into strips lengthwise
    • Juice of 3 lemons
    • Zest of 3 lemons
    • 1 1/2 tablespoons gluten free Greek seasoning
    • 1 teaspoon Greek oregano
    • 3 tablespoons extra virgin olive oil
    • Freshly ground black pepper to taste
    • Cooking spray
    For the cauliflower rice:
    • 2 medium heads cauliflower, grated to the consistency of rice in a food processor
    • 1 large bell pepper, finely chopped
    • 1 large onion, finely chopped
    • 1 1/2 teaspoons Greek Seasoning
    • 1 1/2tablespoons extra virgin olive oil
    • Salt to taste
    • Freshly ground black pepper powder to taste
    For Greek salsa:
    • 4 medium cucumbers, chopped
    • 1 1/2 cups cherry tomatoes, chopped
    • 1/3 cup black olives, chopped
    • 1/3 cup Italian dressing
    • 6 ounce feta cheese, crumbled
    • 1/3 cup red onions, finely chopped
    • 1/3 cup vinegar dressing
    Directions:
    ➢ To make the chicken: Whisk together lemon juice, zest, olive oil, Greek seasoning, oregano and black pepper powder. Spray the bottom of the slow cooker with cooking spray. Place the chicken in it. Pour the lemon juice mixture over it. Cover and cook on High for 3 hours or on Low for 6 hours. When the chicken is cooked, remove with a slotted spoon and place on your cutting board. Shred the chicken using forks. Place the shredded chicken back into the slow cooker and mix well. Keep on warm.
    ➢ Meanwhile, make the cauliflower rice as follows: Place a large nonstick pan over medium heat. Add oil. When oil is heated, add onions and bell pepper. Sauté for a few minutes until the onions are translucent. Add cauliflower rice and sauté for 3-4 minutes for crunchier rice and 5-6 minutes for softer rice. Sprinkle salt and pepper to taste. Mix well and keep aside.
    ➢ To make the salsa: Add together all the ingredients of the salsa in a bowl
    ➢ Place some cauliflower rice on individual plates or bowl. Place some shredded chicken over it. Top with salsa and serve.
    Nutritional value
    This is a grain free dish; it is low on carbs and high on protein. The carbohydrates that are provided by the dish leave you with a lot of energy. This dish is rich in the minerals sodium and magnesium. The dish is also a great source of the vitamins E and D.

Bean and Spinach Enchiladas
    Serves - 4
    Ingredients:
    • 1/2 a 15.5 ounce can black beans, rinsed
    • 1/2 cup frozen corn
    • 1/2 a 10 ounce package frozen chopped spinach, thawed, squeeze the excess moisture
    • 1/2 teaspoon ground cumin
    • 1 cup cheddar cheese, grated
    • 1 jar (16 ounce) salsa
    • Salt to taste
    • Pepper powder to taste
    • 4-6 corn tortillas (6 inch size)
    • 3 cups romaine lettuce, chopped
    • 2 radishes, chopped into matchsticks
    • 1 small cucumber, sliced
    • 1/2 cup grape tomatoes, halved
    • 1 tablespoon olive oil
    • A few scallions, sliced to serve
    • 1 1/2 tablespoons fresh lime juice
    Directions:
    ➢ To a bowl, add half the beans and mash it. Add spinach, corn, cumin, half the cheddar cheese, remaining beans, salt and pepper. Mix well.
    ➢ Spread half the salsa at the bottom of the crock pot. Divide the bean mixture among the tortillas. Roll the tortillas and place it in the crock pot with its seams facing down in a single layer. Spread the remaining salsa over it. Sprinkle cheddar cheese over it. Cover and cook on Low for 3 - 4 hours.
    ➢ Meanwhile, mix together lettuce, cucumber, radish, and tomatoes in a bowl. Just before serving, add oil, lemon juice, salt and pepper. Serve with enchiladas. Scatter some scallions on top.
    Nutritional value
    This is high in fiber and iron. This fiber is what helps in the proper digestion of the food that you consume. The dish is rich in the vitamin C and K.

Garlic Cauliflower Mashed Potatoes
    Servings - 8-10
    Ingredients:
    • 2 heads cauliflower, chopped into florets
    • 8-10 large cloves garlic, peeled
    • Salt to