Crock Pot Recipes Chicken Beef with Ground Beef for Two with Hamburger for Pork Chops Lasagna : Healthy Crock Pot Recipes Easy Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Thursday 18 December 2014

Healthy Crock Pot Recipes Easy Crock Pot Recipes Chicken Beef With Ground Beef For Two With Hamburger For Pork Chops Lasagna For Kids Chicken And Rice

Healthy Crock Pot Recipes Easy Biography

Source(google.com.pk)

Ingredients
2 tablespoon(s) margarine or butter
2 shallots, thinly sliced
2 sprig(s) fresh thyme
2 cup(s) pearl barley
4 cup(s) lower-sodium chicken or vegetable broth
2 cup(s) water
1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
Salt
Pepper
1 ounce(s) Parmesan cheese, grated (2/3 cup)
2 tablespoon(s) chopped fresh flat-leaf parsley leaves

Directions
In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.
Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.
Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.

Ingredients
4 cup(s) water
2 cup(s) (1-percent) low-fat milk
1 1/2 cup(s) steel-cut oats
1/4 teaspoon(s) salt

Directions
Spray 4- to 6-quart slow cooker bowl with nonstick cooking spray. To bowl, add water, milk, steel-cut oats, and salt; stir to combine. Program to cook for 4 hours on low and 4 hours on warm.

Ingredients
1 1/2 pound(s) ground beef chuck (15 percent fat)
1/2 pound(s) ground pork
1/4 cup(s) dry bread crumbs
1/4 cup(s) grated Parmesan cheese, plus additional for serving
1/4 cup(s) very finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten
3 clove(s) garlic, 2 crushed with press, 1 thinly sliced
1 tablespoon(s) olive oil
Salt
Pepper
1 can(s) (28-ounce) whole tomatoes, drained
1 can(s) (14.5-ounce) tomato puree
2 sprig(s) fresh basil
1/4 teaspoon(s) crushed red pepper
12 ounce(s) spaghetti

Directions
In large bowl, with hands, combine beef, pork, bread crumbs, Parmesan, parsley, egg, crushed garlic, oil, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed. Form into 24 1 1/2-inch meatballs. Meatballs can be refrigerated overnight.
In 6-quart slow cooker bowl, place tomatoes. With hands, crush tomatoes into small bits. Stir in tomato puree, basil, red pepper, sliced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir in meatballs.
Cover and cook on low 6 hours or on high 3 hours.
Prepare spaghetti as label directs. Divide among serving dishes. Transfer 12 meatballs and half of sauce to container; refrigerate up to 3 days. Top spaghetti with remaining meatballs and sauce. Serve with additional Parmesan.