3 Meatless Recipes to Make This Month
There are a number of satisfying, rich and savory dishes you can make in your slow cooker without relying on meat for flavor. From colorful, delectable vegetables to decadent and buttery slow-cooked seafood, crafting meals without meat has never been tastier. Slow cooked to perfection, these three meatless dishes are great for any day or night of the week.
Bean and Spinach Enchiladas
This vegetarian spin on a classic Mexican dish creates a delicious meal packed with nourishing vegetables and bursting with flavor. Using the Crock-Pot® 7-Quart Manual Slow Cooker gives you ample room to cook all of the enchiladas at once.
- 1 can black beans, drained and rinsed
- 1 bag frozen spinach, thawed
- 1 cup corn
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 cups Cheddar cheese, shredded
- 8 whole wheat soft tortillas
- 2 jars salsa
- 6 cups romaine lettuce, chopped
- 4 radishes, chopped into matchsticks
- 1/2 cup grape tomatoes, halved
- 1/2 cucumber, halved and sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Scallions, sliced, for garnish.
- Mash 1/2 of the beans in a medium bowl. Mix in spinach, corn, cumin, salt, pepper, 1 cup of the cheese and the remaining beans.
- Spread 1 jar of the salsa across the bottom of your slow cooker.
- Divide and spread the bean mixture evenly into each of the tortillas and wrap them up.
- Place each one seam-side down in the salsa in one single layer.
- Top remaining cheese and salsa.
- Cover and cook on low for 2 to 3 hours, until heated through.
- Meanwhile, toss the lettuce, radishes and cucumber in a bowl with the lime juice, olive oil, salt and pepper. Serve over the enchiladas when they're done and garnish with scallions.
Salmon can be prepared in an endless number of ways, but slow cooking it may arguably provide the most satisfying results. This recipe is great because it's versatile - you can add as many vegetables and flavors as your taste buds desire. Use a 4- to 6-quart slow cooker.
- 1 pound salmon fillets
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3 cloves garlic, sliced
- 1/2 onion, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 tomato, chopped.
- Coat the bottom of your slow cooker with non-stick cooking spray.
- Place the salmon fillets in the bottom and season with salt, onion and garlic powder, Italian seasoning, pepper and olive oil.
- Then top with garlic, onion, bell pepper, zucchini and tomato.
- Cover and cook on low for 6 hours, until salmon is cooked through and flaky.
- Serve warm with pasta, rice or more vegetables.
Lima beans, corn and tomatoes are typically the highlights of this traditional southern dish, but this recipe adds a bit of a Mediterranean twist. The piquant flavors of feta and kalamata olives bring this succotash to life.
- 1 cup vegetable broth
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 1/2 cup pitted kalamata olives, halved
- 1 garlic cloves, minced
- 2 cans cannellini beans, rinsed and drained
- 1 can diced tomatoes, undrained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fresh ground pepper
- 1 package couscous
- 1/2 cup feta cheese, crumbled.
- Pour the vegetable broth into a 4-quart slow cooker.
- Add in the zucchini, red bell pepper, olives, garlic, beans and tomatoes and stir well.
- Cover and cook on low for 3 hours.
- Remove cover and stir in parsley, balsamic vinegar, lemon juice and pepper.
- Cook couscous as directed on package.
- Top with warm succotash and crumbled feta cheese. Enjoy!