Free Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) by Sara Hughes, Heather Klein, Eunice Hines, Una Soto

pepper.
    Stir gently until the cheese and margarine have melted.

                35. Cannellini Bean And Mushroom Stroganoff
     
    Yield: 6 Servings
     
    Ingredients:
     
    410g can of cannellini beans
    25g of dried mushrooms
    250g of brown mushrooms, cut into halves or quarters
    1 large onion chopped
    3 sticks of celery sliced
    2 cloves of crushed garlic
    200 ml of dry white wine
    150 ml of vegetable stock
    1 tablespoon of sunflower oil
    25g of margarine
    3 tablespoons of flour
    2 teaspoons of Dijon mustard
    ¼ teaspoon of cayenne pepper
    Fresh thyme
     
    Directions:
     
    Place the dried mushrooms in a bowl and cover with boiling water, then soak for around 20 minutes until soft.
    Heat the oil and the margarine together in a frying pan.
    Add the chopped onion and cook for 2 minutes.
    Stir in the fresh mushrooms, the garlic and the celery and cook for a further 2 or 3 minutes.
    Mix in the flour, and then slowly add the stock and the wine.
    Stir in the mustard and cayenne pepper, then a few sprigs of thyme, the soak mushrooms, and the liquid from the soaking.
    Bring the mixture to the boil, stirring frequently.
    Place into the slow cooker along with the cannellini beans.
    Set to low temperature and cook for around 2 ½ to 3 hours.

                36. Hot Pot of Smoky Beans And Vegetables
     
    Yield: 5 Servings
     
    Ingredients:
     
    1 ¼ cups of dried baby lima beans
    1 finely chopped onion
    3 crushed cloves of garlic
    10 oz. of sweet potato diced
    10 oz. of pumpkin diced
    2 large red peppers thickly sliced
    3 ½ cups of vegetable stock (use hot)
    ½ cup of tomato paste
    1 teaspoon of chopped chilli
    1 ½ teaspoons of smoked paprika
     
    Directions:
     
    Place all of the ingredients into the slow cooker.
    Set the temperature to high and cook for around 5 hours.
    Serve sprinkled with fresh chopped herbs and a dollop of Greek yogurt or sour cream.

                37. Ratatouille
     
    Yield: 4-5 Servings
     
    Ingredients:
     
    1 large aubergine (eggplant)
    1 finely chopped red onion
    2 red peppers sliced thinly
    1 can chopped tomatoes
    4 crushed cloves of garlic
    2 tablespoons of olive oil
    2 tablespoons of tomato paste
     
    Directions:
     
    Wash the aubergine and cut into small cubes.
    Add to the slow cooker along with the onion, red peppers and garlic.
    In a separate bowl mix the olive oil, tomatoes and tomato paste together until well combined.
    Spoon the tomato mixture over the vegetables that are already in the slow cooker and stir well.
    Set the temperature to high and cook for around 3 ½ hours.

               Chapter 6 – Seafood
     
                38. Salmon Fillets With Vegetables
     
    Yields: 2 Servings
     
    Ingredients:
     
    10 oz. of salmon fillets
    12-16 oz. of frozen Asian stir fry vegetable mix
    2 tablespoons of soy sauce
    2 tablespoons of lemon juice
    2 tablespoons of honey
    1 teaspoon of sesame seeds
    Salt and pepper
     
    Directions:
     
    Pour the frozen vegetable mix into the slow cooker.
    Use salt and pepper to season the salmon, and then place the fillets on top of the vegetables.
    Combine the honey, soy sauce and lemon juice and drizzle it over the fish.
    Add the sesame seeds over the fish.
    Set to a low temperature and cook for around 2 or 3 hours, until the fish is cooked to your preference.

                39. Clam Chowder
     
    Yields: 6 Servings
     
    Ingredients:
     
    2 cans of clams, chopped
    1 cup of onion chopped
    1 cup of celery chopped, including the leaves
    2 cups of diced waxy potatoes
    1 can of tomatoes, undrained
    ½ cup of green bell pepper chopped
    1 ½ cups of tomato of vegetable juice (spicy)
    1 teaspoon of dried thyme
    1 bay leaf
    ½ teaspoon of salt
     
    Directions:
     
    Add the liquid from the clams into the slow cooker, and then set the clams aside in the refrigerator until required.
    Add the rest of the ingredients to the slow cooker.
    Set the temperature to low and cook for around 6 to 8