New Year Healthy Slow Cooker Recipes
The start to a new year can be a great time to begin eating healthy again. After all of those holiday cookies and treats, break out your Crock-Pot® Smart-Pot® 4-Quart Digital Slow Cooker and try one of these two healthy recipes.
Shrimp and Artichoke Barley Risotto
Adding seafood to a risotto dish is a great way to get multiple health benefits out of this meal. This recipe for shrimp and artichoke risotto is packed with flavor and zest.
- 1 pound shrimp, peeled and deveined
- 3 cups water
- 3 teaspoons lobster base
- 1 cup onion, chopped
- 1 package frozen artichoke hearts, thawed and chopped
- 1 cup pearl barley
- 3 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1/2 cup baby spinach
- 2 teaspoons grated lemon zest
- Pepper, to taste.
Boil 3 cups of water and add in lobster base, then set aside. Saute onions for about 5 minutes in a skillet over medium heat until tender. Add in garlic and cook for 1 more minute while stirring. Transfer to your slow cooker and add artichoke hearts, barley and black pepper. Pour in lobster broth and stir well. Cover and cook on high for 3 hours or until liquid is almost completely absorbed. Fifteen minutes before serving, add in shrimp and cheese. Cover and cook on high for another 10 minutes, until shrimp is opaque. Add lemon zest and fold in baby spinach until it has wilted. Top with a dash of pepper and serve warm.
Pesto Lasagna with Spinach and Mushrooms
As one of the tastiest Italian dishes, you can't go wrong with a homemade lasagna dish. But try something new with this healthier, vegetarian-style lasagna. The pesto, spinach and mushrooms add great, robust flavor.
- Cooking spray
- 1 package pre-cooked lasagna noodles
- 1/2 cup pesto
- 1 bottle fat-free tomato-basil pasta sauce
- 4 cups fresh spinach, torn
- 2 cups mushrooms, sliced
- 1 large egg, lightly beaten
- 3/4 cup part-skim mozzarella cheese, shredded
- 3/4 cup provolone cheese, shredded
- 1 carton fat-free ricotta cheese
- 3/4 cup Parmesan cheese, divided
- 1 can tomato sauce.
Steam spinach for 3 minutes in a vegetable steamer until wilted. After you have drained it, squeeze dry and chop coarsely. In a medium bowl, combine the spinach with the pesto and mushrooms, stirring well. In another medium bowl, combine the provolone, ricotta, mozzarella and Parmesan cheeses with the one large egg. In a third medium bowl, combine the pasta sauce with the tomato sauce.
Coat your slow cooker with cooking spray. At the bottom, spread 1 cup of the pasta sauce mixture. Over that, arrange 3 lasagna noodles covered by 1 cup of the cheese mixture and 1 cup of the spinach mixture. Repeat the layers until done. Top with remaining Parmesan cheese, cover and cook on low for 5 hours. Serve warm and enjoy!