Count Your Veggies to Make Fresh and Healthy Slow Cooker Meals
Cooking healthy meals has an easy solution you may not have thought about. Sometimes all you need to do is count your veggies.
Some of the most flavorful healthy dishes are chock full of fruits and veggies. The next time you're making dinner, get a quick look at how many were used in the recipe. The more greens you use the better. Here are a few veggie- and fruit-packed slow cooker dishes you have to try.
Cauliflower Sweet Potato Bisque
Start off slow, just two ingredients make all the difference in this recipe - cauliflower and sweet potatoes. This bisque is perfect for a rainy day or a pick-me-up when you're feeling under the weather. Here's what you need.
- 1 pound frozen cauliflower
- 2 sweet potatoes (peeled and cubed)
- 1 14-ounce can of vegetable broth
- 1 large white onion (diced)
- 1 teaspoon garlic powder
- 1 pinch thyme
- 1 dash red pepper flakes
- 1 cup evaporated milk
- 1 tablespoon butter
- 1/4 cup cream cheese.
- Put cauliflower, sweet potato, broth, onion, thyme and garlic powder into the slow cooker. Set to high for about 4 hours and cook with the lid on.
- After, add the milk, butter and cream cheese, mixing well.
- Move the entire mixture to a food processor or blender. Blend until completely smooth and serve with a little salt and pepper and a dash of red pepper flakes for taste.
Green Bean Casserole
Have you ever tried this classic slow-cooked? Now might be the time to whip out your Crock-Pot® Programmable Casserole Crock Slow Cooker and give it a shot.
- 1 10-ounce can of mushroom soup
- 3/4 cup low fat milk
- 1 pound cut green beans
- 1 cup fried onions
- 1 dash black pepper.
- Mix together soup, milk, green beans and black pepper in the slow cooker. Stir and set to high for roughly 2 hours.
- Set to low and top with fried onions. Cook for another 30 minutes or until the onions are a golden brown.
Slow Cooker Ratatouille
Nothing beats a medley of slow-cooked vegetables. Ratatouille makes a perfect side dish for your dinner meals, and it's a great addition to any pot-luck.
- 3 tomatoes (chopped)
- 3 zucchinis (sliced)
- 2 yellow onions (chopped)
- 1 green pepper (chopped)
- 2 medium yellow squash (sliced)
- 1 6-ounce can tomato paste
- 2 tablespoons ground basil
- 1 tablespoon garlic powder
- 2 tablespoons olive oil.
- Add all your ingredients to the slow cooker. Douse the top with olive oil.
- Set to high and cook for about 4 hours or until the vegetables are tender.
- Add a pinch of salt and pepper for taste before serving.