Unfortunately, the holidays are finally over. But after all the hustle and bustle of the holidays, you may actually be in the mood to sit down and enjoy a nice home cooked and healthy meal. Or maybe, you’re not in the mood, but your wallet definitely is. If either of these is the case for you, the next ten meals will get you on the right foot for 2019.
1. Tomato, Kale And Quinoa Soup
Ingredients:
2 cans diced tomatoes
1 onion, diced
3 cloves garlic, minced thoroughly
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 bay leaves
4 cups veggie broth
salt and pepper, to taste
1 bunch kale, stems removed and chopped
Directions:
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
3. Serve immediately.
2. Chicken Tikka Masala
Ingredients:
1/2 large yellow onion, diced
4 cloves garlic, minced
2 tbsp freshly, finely grated ginger
1 (29 oz) can tomato puree
1 1/2 cups plain yogurt
2 tbsp olive oil
2 tbsp lemon juice (does not need to be fresh squeezed)
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp paprika
2 tsp spalt
3/4 tsp cinnamon
3/4 tsp ground black pepper
2 bay leaves
1 cup heavy cream
1/2 tbsp cornstarch
Prepared rice
Chopped cilantro
Directions:
2. Pour half of sauce into crockpot, followed by the chicken. Then cover the chicken with the remaining half of sauce.
3. Add in bay leaves.
4. Cover and cook on low for 8 hours or on high for 4 hours.
5. Twenty minutes before finish, combine the heavy cream and cornstarch in a mixing bowl. Gently pour that mixture into crockpot and leave for twenty minutes while you prepare rice.
6. Serve immediately with rice and chopped cilantro.
3. Kale And Turkey Meatball Soup
Ingredients:
1/4 cup milk
1 pound lean ground turkey
2 cloves chopped garlic cloves
1 medium chopped shallot
1/2 teaspoon freshly grated nutmeg
1 teaspoon oregano
1/4 teaspoon red pepper flakes
salt and freshly ground pepper to taste
1/2 cup grated parmesan cheese
2 tablespoons Italian parsley
1 beaten egg
1 tablespoon olive oil
8 cups vegetable broth
1 can of drained and rinsed white beans
2 sliced carrots
1/2 chopped yellow onion
4 cups kale
[/slideshow]
Directions:
2. Heat the olive oil on a skillet over medium high and lightly sear the meatballs for 1-2 minutes on each side.
3. Add beans, carrots, onion, kale and broth to crockpot. Add the meatballs, cover and cook on low for 7-8 hours.
4. Serve the soup immediately. Add parmesan and fresh parsley to the top.
4. Vegetable Medley
Ingredients:
1 chopped bell pepper
1 chopped zucchini
2 cans diced tomatos
2 cups sliced mushrooms
1/4 tsp garlic porder
1/2 tsp dried oregano
1/8 tsp pepper
You can also add in any other veggies you have laying around
Directions:
2. Cover and cook for 8 hours, or until vegetables are soft.
5. Beanless Chili
Ingredients:
2 lb ground beef
1 tsp sea salt
1 tbsp smoked paprika
1 tbsp chili powder
1/2 tsp ground chipotle pepper
1 large diced sweet onion
2 peeled and diced sweet potatoes
1 lb peeled and diced butternut squash
14 oz diced tomatoes
2 tbsp tomato paste
black pepper and salt to taste
Directions:
2. In a large skillet on medium heat, pour leftover bacon fat. Add the beef, salt, paprika, chili powder and ground chipotle pepper. Cook beef for 6-8 minutes, until cooked through. Stir often. 3. Combine the sweet potato, diced onion, butternut squash and ground beef in the slow cooker. Cover with roasted tomato and tomato paste. Stir and leave on crockpot for 5-6 hours.
4. Serve immediately. Don’t forget to top with bacon.
6. Broccoli, Ginger and Turmeric Soup
Ingredients:
4 cups chopped leeks
2 tablespoons chopped ginger
8 cups broccoli florets (2 heads)
1 tsp turmeric
1 tsp salt
black pepper to taste
1 tbsp sesame oil
6 cups vegetable stock
Directions:
2. Add the cooked leaks, ginger, broccoli, turmeric, salt and sesame oil to the crockpot. Cover and cook on low for 3-4 hours.
3. Blend soup until smooth using an immersion blender or regular blender.
4. Serve with bread for a complete meal.
7. Burrito Bowls
Ingredients:
1 diced bell pepper, any color
1 finely chopped mild red chili pepper
1 cup brown rice
1 can black beans, drained
1 can chopped tomatoes
150 ml water
1 tsp smoked paprika
1t/2 tsp ground cumin
Salt
Black pepper
Your choice of toppings: grated cheese, avocado, sour cream, cheese, chopped tomato, etc
Directions:
2. Cook on low for around 3 hours, until rice is cooked.
3. Serve, add toppings and eat immediately.
8. Curried Lentil Soup
Ingredients:
2 large carrots, diced
1 medium onion, peeled and diced
6 cups vegetable stock
1 1/2 cups uncooked green or brown lentils. Be sure to rinse them.
1 tbsp curry powder
1 tsp garam masala
1 tsp ground cumin
2 cups baby spinach
3 tbsp lemon juice
salt and pepper
Directions:
2. Stir in spinach and lemon juice until combined.
3. Stir and add salt and pepper to taste. Serve warm.
9. Mediterranean Egg Casserole
Ingredients:
3 cups sliced cremini mushrooms
1/2 red pepper, chopped
12 oz diced potatoes
1 box frozen chopped spinach,thawed
1 cup frozen artichoke hearts, thawed and quartered
1/2 cup sun-dried tomato
1 package chedder cheese
4 ounces goat cheese
8 eggs
1 tbsp dijon mustard
2 cups whole milk
Directions:
2. Pour the potatoes into the slow cooker and top with layers of half the mushroom and bell pepper mixture, half of the spinach artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and swiss and then repeat with the rest of veggies and cheese. Top with goat cheese.
3. Whisk eggs, mustard and milk. Season to taste and then pour evenly over the layers of veggies and cheese.
4. Cook for 8-10 hours on low or 4-5 hours on high or until eggs are done.
5. Remove liner from crockpot and let sit for 10 minutes. Slice and serve.
10. Low Carb Lasagna
Ingredients:
1 medium eggplant
salt
16 ounces tomato pasta sauce
1 red onion
1 red pepper
16 ounces cottage cheese
2 large eggs
8 ounces shredded mozzarella cheese
Directions:
2. Coat crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom.
3. Beat together cottage cheese and eggs.
4. Layer one layer of eggplant noodles, one third of cottage cheese, one third of pepper and onion, one third of mozzarella and 1/2 cup tomato sauce
5. Create second lasagna layer using zucchini noodles. Follow same process as step four.
6. Repeat step four for your final layer.
7. Cover and cook for 2-3 hours, eggplant should be tender. Once eggplant is cooked, turn off slow cooker and let stand until liquid is gone, 30 minutes to an hour. Serve hot.
As you can see, there are plenty of healthy and delicious slow cooker options that will make sure your post-2018 diet gets off on the right foot. Whether you’re in the mood for a cheesy egg dish or a turmeric-infused soup, this list has something for everyone. Although all of these are tested and are sure to taste great as they are, feel free to experiment and make them your own. Have you given any of these dishes a try for yourself? Which is your favorite? Leave a comment and let us know! Please SHARE this with your friends and family.