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Healthy Recipes Fall 2013

As the weather begins to turn cooler outside, it’s a good time to warm your slow-cooker up and enjoy some hearty and healthy meals

Vegetable and Chickpea Curry

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) sliced carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated, peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add onion and
carrot; cover and cook 5 minutes or until tender. Add curry powder,
sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas
and next 8 ingredients (through broth). Cover and cook on HIGH for 6
hours or until vegetables are tender. Add spinach and coconut milk;
stir until spinach wilts. Serve with lemon wedges.

Slow-Cooker Meat Loaf with Shiitake Mushrooms

2 (1-ounce) slices whole wheat bread
3/4 pound ground round
3/4 pound ground turkey
1 1/2 cups sliced shiitake mushrooms
1/2 cup grated fresh onion
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
2 tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Place bread in a food processor, and pulse 10 times or until crumbs
measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients
(beef through garlic) in a large bowl, and shape meat mixture into a 9
x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with
a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid;
cook on LOW for 5 hours