Mediterranean Slow Cooker Read Online Free
Author: J. J. Lewis
Tags: European, vegan, Cookbooks; Food & Wine, Kitchen Appliances, Slow Cookers, Special Diet, Vegetarian & Vegan, Paleo, Regional & International, Mediterranean
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Mediterranean Roast Turkey
Ingredients:
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
Thyme sprigs (optional)
Preparation:
1. Combine all of the first 9 ingredients your slow cooker then add the ¼ cup of chicken broth.
2. Cover and cook for 7 hours over low heat.
3. In a small bowl, add the remaining ¼ cup broth and flour. Stir and whisk. Add the broth into the slow cooker. Cover and cook for 30 minutes. Slice the turkey and your dish is ready to serve.
Hot And Cheesy Pepperoni Pizza Dip
Ingredients:
1 15 ounce can of Good Pizza Sauce
3/4 cup Pepperoni Slices, chopped
4 Green Onions, Finely Chopped
1 Can Black Olives, Drained and Sliced
1/2 Roasted Red Pepper, Seeded and Diced
1/3 teaspoon Dried Oregano
1/8 teaspoon Garlic Powder
1/3 teaspoon Dried Basil
Salt and Pepper to Taste
1 1/4 cups Whole Milk Mozzarella, Shredded
3 ounces Whipped Cream Cheese
Directions:
1. Combine the pizza sauce, pepperoni, green onions, olives, basil, oregano, garlic powder and S & P. Cook over medium heat and add the cream cheese and mozzarella. Wait until the cheese melts.
2. Turn to low heat and keep the dish warm. Stir as frequent as needed to make the right consistency for the dip then you can just garnish with basil and add some breadsticks.
Mediterranean Chicken With Pepperoncini And Kalamatas
Ingredients:
Original recipe makes 4 servings
12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 1/2 pounds chicken leg quarters
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika
Directions:
PREP: 20 minutes
COOK: 6 hrs. 30 minutes
READY IN: 6 hrs. 50 minutes
1. Put the pepperoncini at the bottom of your slow cooker and put garlic and olive slices on top.
2. Make sure that the chicken is rinsed and dry before placing it on top of pepperoncini. Sprinkle the chicken with lemon zest, salt, pepper and 1 ½ tsps. paprika.
3. Cover the dish and cook it on low heat for about 6 ½ hours. Serve the chicken to a warm plate.
4. From low to high heat, skim fat from the cooking liquid and blend in some sour cream. Let is simmer for about 8 to 10 minutes. Add in paprika, pepper and stir.
Belly Burner Chilli
Ingredients:
Original recipe makes 8 servings
3 pounds ground spicy pork sausage
2 cups chopped onion
3 (15 ounce) cans tomato sauce
3/4 cup water
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons chilli powder
1 (15 ounce) can kidney beans
Directions:
PREP: 25 minutes
COOK: 8 hrs.
READY IN: 8 hrs. 25 minutes
1. Using a large skillet, cook the sausage until it turns brow then drain the sausage and crumble.
2. Put altogether the sausage, tomato sauce, water, onion, green olives, black olives, soy sauce, pepper, beans and chili powder in a slow cooker. Cook it for about 8 hours on low heat.
Mediterranean Succotash
Ingredients:
1 cup organic vegetable broth $
1 cup chopped zucchini
1 cup chopped red bell pepper $
1/2 cup pitted kalamata olives, halved $
2 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained $
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar $
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper $
1 (10-ounce) package
Mediterranean Roast Turkey
Ingredients:
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
Thyme sprigs (optional)
Preparation:
1. Combine all of the first 9 ingredients your slow cooker then add the ¼ cup of chicken broth.
2. Cover and cook for 7 hours over low heat.
3. In a small bowl, add the remaining ¼ cup broth and flour. Stir and whisk. Add the broth into the slow cooker. Cover and cook for 30 minutes. Slice the turkey and your dish is ready to serve.
Hot And Cheesy Pepperoni Pizza Dip
Ingredients:
1 15 ounce can of Good Pizza Sauce
3/4 cup Pepperoni Slices, chopped
4 Green Onions, Finely Chopped
1 Can Black Olives, Drained and Sliced
1/2 Roasted Red Pepper, Seeded and Diced
1/3 teaspoon Dried Oregano
1/8 teaspoon Garlic Powder
1/3 teaspoon Dried Basil
Salt and Pepper to Taste
1 1/4 cups Whole Milk Mozzarella, Shredded
3 ounces Whipped Cream Cheese
Directions:
1. Combine the pizza sauce, pepperoni, green onions, olives, basil, oregano, garlic powder and S & P. Cook over medium heat and add the cream cheese and mozzarella. Wait until the cheese melts.
2. Turn to low heat and keep the dish warm. Stir as frequent as needed to make the right consistency for the dip then you can just garnish with basil and add some breadsticks.
Mediterranean Chicken With Pepperoncini And Kalamatas
Ingredients:
Original recipe makes 4 servings
12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 1/2 pounds chicken leg quarters
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika
Directions:
PREP: 20 minutes
COOK: 6 hrs. 30 minutes
READY IN: 6 hrs. 50 minutes
1. Put the pepperoncini at the bottom of your slow cooker and put garlic and olive slices on top.
2. Make sure that the chicken is rinsed and dry before placing it on top of pepperoncini. Sprinkle the chicken with lemon zest, salt, pepper and 1 ½ tsps. paprika.
3. Cover the dish and cook it on low heat for about 6 ½ hours. Serve the chicken to a warm plate.
4. From low to high heat, skim fat from the cooking liquid and blend in some sour cream. Let is simmer for about 8 to 10 minutes. Add in paprika, pepper and stir.
Belly Burner Chilli
Ingredients:
Original recipe makes 8 servings
3 pounds ground spicy pork sausage
2 cups chopped onion
3 (15 ounce) cans tomato sauce
3/4 cup water
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons chilli powder
1 (15 ounce) can kidney beans
Directions:
PREP: 25 minutes
COOK: 8 hrs.
READY IN: 8 hrs. 25 minutes
1. Using a large skillet, cook the sausage until it turns brow then drain the sausage and crumble.
2. Put altogether the sausage, tomato sauce, water, onion, green olives, black olives, soy sauce, pepper, beans and chili powder in a slow cooker. Cook it for about 8 hours on low heat.
Mediterranean Succotash
Ingredients:
1 cup organic vegetable broth $
1 cup chopped zucchini
1 cup chopped red bell pepper $
1/2 cup pitted kalamata olives, halved $
2 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained $
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar $
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper $
1 (10-ounce) package
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