Slow Cooker Lasagne

We love lasagne! But, when I think of lasagne, I think of it as being a weekend meal because it does take a little bit more time. On a busy weekday however, preparing something like lasagne isn't really an option. That being said, this recipe is a great solution, allowing us to enjoy one of our favourite meals on any day. The smell of the house was fantastic, and the cheese gets all gooey. Is there really anything better?

9 whole wheat lasagne , uncooked
6 cups fresh spinach
1 cup light ricotta
1 ½ cup light cottage cheese
2 cups marinara (either your favourite jarred or homemade)
1 ½ cup shredded mozzarella (I used bocinccini pearls instead – I hate grating!!)
½ cup water

In your slow cooker, spray lightly with olive oil.
Begin layering the lasagne with a large spoonful of the sauce on the bottom. Then add a layer of lasagne noodles (break them up if you need to fit them in). Add some of the ricotta cheese, followed by some of the cottage cheese, and then the spinach. Continue to make about 3 layers (depending on the size of your slowcooker) in the same order; sauce, noodles, ricotta, cottage cheese, spinach. Top with the mozzarella cheese. Add about ½ a cup of water to the slowcooker once your lasagne is layered, to prevent it from burning. Cook on low for about 6 hours. Let it stand for about 15 minutes after it is cooked to allow everything to “settle”, and any excess liquid to be absorbed.

Salt and Pepper Almonds

My husband loves almonds, so I thought I would try this out for something different. They were surprisingly easy, and a great snack. We took them to a friends house, and they also agreed. Plus, they are in the slowcooker, so they are even easier!

1 tbsp olive oil
4 cups raw almonds
1/2 tsp salt
1/4 tsp ground black pepper

In a slowcooker, add all ingredients. Stir until all almonds are coated evenly. Cook for 1 1/2 hours on high, making sure to stir every half hour so that they don't burn. Remove from slowcooker and store in an airtight containger.

Tomato Stew

This is a very quick slowcooker/weekday meal. I think next time I will try it with fresh basil on top. The goats cheese adds just the right richness to the stew.

1 sweet potato, peeled and diced
1 28oz can diced tomatoes
1 onion, chopped
3 celery stalks, chopped
1 cup green beans, chopped
1 cup frozen peas
2 cloves garlic, minced
1 cup frozen corn
1 19oz can chick peas, rinsed and drained
2 cups vegetable stock
Salt and Pepper to taste
2 tbsp goats cheese

Add all ingredients but goats cheese to the slowcooker. Cook on low for 6 hours, or high for 3 hours. Add goats cheese, and continue to cook for 30 minutes.
I served it with toasted pita bread, but you can also put it on top of rice or pasta.

Laziest of Lazy Man Cabbage Rolls (Slowcooker)

Since I love cabbage rolls, but hate the work that goes into them, I decided to try out this recipe in the slowcooker. It really can't get any easier than this! Both my husband and daughter had seconds, so I'm going to take that as a strong hint that this was a good recipe.

1 litre vegetable stock
1 24oz can diced tomatoes, including liquid
1 5.5oz can tomato paste
¾ cup brown rice
½ cup dried red lentils
1 340g bag of cole slaw, or 6-8 cups sliced cabbage
1 onion, diced
Salt and pepper to taste

Place all ingredients in a slowcooker, and cook for 6 hours on low. Then, add about 1 cup of shredded cheddar cheese, and continue to cook for another half an hour on high, or until the cheese is melted. See, I told you it was easy!

Minestrone Soup

Since being back at work off of my mat leave, my slowcooker has also been working full time. I love coming home to a house that smells great, and having little to no prep work for getting dinner on the table. This recipe is amazingly good! The red wine makes the broth so full of flavour, and with all the beans, it is very filling.

If you have a cold day coming up in the forecast (which is almost everyday for us with all the rain we are getting), put this into the slowcooker. There is no better way to warm up on a cold day than a hot bowl of soup.

1 litre vegetable stock
1 19oz can red kidney beans, rinsed and drained
1 14oz can lima beans, rinsed and drained
3 small zucchini, 2 medium carrots, 2 celery stalks, 1 yellow onion, 2 cloves garlic, all finely diced
1 24oz can diced tomatoes
1 bay leaf
Salt and Pepper to taste
2/3 cup red wine
3 tbsp freshly chopped basil
½ cup whole wheat macaroni
Parmesan Cheese

Add all ingredients up to salt and pepper to slowcooker. Cook on low for 6 hours. Add red wine, basil and macaroni. Continue to cook for another hour. Top with freshly grated parmesan cheese.

Lentil Soup

The most important ingredient in this soup is the molasses. Honestly, it makes the soup! The broth has such a rich flavour. Not to mention that it is so simple to make. I have had many lentil soups, both ones that I have made, and in restaurants, and this has got to be the best one that I have had. Give it a try. You may be surprised how you like it.


2 cups brown lentils
1 litre vegetable stock
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 ½ tbsp molasses
2 cups water
3 tbsp fresh basil, chopped
Salt and Pepper to taste
Freshly grated parmesan cheese to top

Add all ingredients, except basil and cheese, to a large pot and cook for about an hour on medium/high, or until the lentils and vegetables are soft. Puree until smooth.
If you want to do it in the slowcooker, add all ingredients except basil and cheese, and cook on low for 6 hours or high for 3 hours.
Top with fresh basil and cheese, whether it is cooked in the slowcooker or the pot.

Slowcooker Spanish Rice

Thought I would try something new, and this caught my eye. It is a great side dish, or can even be a small meal on its own.

1 cup brown rice
1/2 cup green lentils
1/2 cup red lentils
3 cups vegetable stock
1 cup assorted, finely diced vegetables (I had some left over vegetables that needed to be used, so I used celery, carrots, onion and bell peppers)
1 24oz can diced tomatoes, including liquid
1 tsp garlic powder
1 1/2 tbsp chili powder
Salt to taste

Put all ingredients in a slow cooker for 5 hours on low.

Chickpea and Sweet Potato curry

I am constantly being reminded that there is only a short time left on my maternity leave. Although I am excited to go back to teaching, I am nervous about how I am going to have enough time to prepare meals, while trying to squeeze in every spare second that I can with my daughter. My solution? I have gotten a new slow cooker (with a timer!) and have dedicated myself to finding some recipes that I can easily put together in the morning before I head to work.

It was a cold/windy/snowy day today, and what’s better on a day like that? For us, a warm curry hits the spot. I just threw a bunch of ingredients in the cooker, and was pleasantly surprised with the outcome. I even gave this to my 9.5 month old daughter for dinner.

1 large sweet potato, peeled and diced
1 19oz can chickpeas, rinsed and drained
1 onion, diced
1 cup cauliflower, chopped
2 ½ cups vegetable stock
1 ½ tsp garam masala
1 tsp cumin
1 tsp ground turmeric
2 tsp ginger, minced
2 cloves garlic, minced
1 cup frozen peas
1 cup frozen green beans
Salt to taste
Freshly chopped cilantro for topping

Throw all ingredients but peas and green beans in the slow cooker. Cook for 6 hours on low. Add peas and green beans, cook for another half an hour. Top with cilantro when serving.

I made toasted pitas to go with this. Cut the pita in triangles, drizzle with olive oil and salt, and broil for a few minutes until golden brown.

I also made a salad to go with this. Totally hit the spot with the crazy weather we have been having lately.

Thai Curry (slowcooker)

1/3 cup low sodium soy sauce
1 14oz can light coconut milk
1 tbsp red curry paste
1 tbsp minced ginger
2 cloves of garlic, minced
1/3 cup all natural peanut butter
1 red pepper, julienned
1 orange pepper, julienned
1 small red onion, finely sliced into rings
1 ½ cups water
1 19oz can chickpeas, rinsed and drained
2-3 cups roughly chopped bok choy
¼ cup chopped fresh basil
1 cup frozen peas
8oz brown rice noodles

In a slow cooker add all ingredients from soy sauce to chickpeas. Cook on low for 5 hours. At the end of the 5 hours, add bok choy, basil, peas and noodles. Make sure you stir the noodles in really well otherwise they will clump. Cook for another hour. Serve with more fresh basil if desired.
You can also cook the noodles in a separate pot just before serving to prevent any clumping.

Chickpea a la King

Makes about 4 servings
A vegetarian take on the popular Chicken a la King.

1 tbsp olive oil
1 medium onion, diced
3 medium carrots, finely chopped
3 celery stalks, finely chopped
1 portabella mushroom, diced
1 cup frozen peas
1 19oz can chickpeas, rinsed and drained
1 cup vegetable or chicken stock
1 ½ cups skim milk
4 tbsp spelt flour
¼ cup freshly chopped parsley
Salt and Pepper to taste

Heat oil over medium-high heat in a large pot. Add onion, carrots and celery. Cook for a couple of minutes. Add stock. Cook for several minutes more, or until vegetables are tender.

While vegetables are cooking, combine milk and flour in a bowl. Set aside.

Once the vegetables are cooked, add chickpeas to the pot. Then add the milk mixture 1/3 at a time, waiting about a minute in between adding more.

When all milk mixture is in the pot, add the peas and mushrooms. Let it simmer for a few more minutes. Add salt and pepper to taste. Right before serving, add parsley and mix well into the stew. Serve with whole grain buns or bread.

I also added some diced, cooked chicken breast for my husband.

If you want to do this in the slowcooker, add all ingredients but peas, skim milk, flour and parsley. Cook for 4 hours on high or 8 hours on low. About 30 minutes before it is ready, mix flour and milk together in a container until flour is dissolved. Add to slowcooker along with the peas. Top with parsley when serving.

Sweet Potato Chili

This has a REALLY smoky flavour.

1 large sweet potato, diced
1 onion, diced
2 cloves garlic, minced
3 tsp chilli powder
2 tsp cumin
1 28oz can diced tomatoes
1 19oz can black beans
1 19oz can mixed beans
2 tbsp canned chipotle peppers, chopped
1 tsp paprika
½ cup orange juice
½ cup of water
3 tbsp. red wine vinegar
Salt to taste
½ cup fresh cilantro, chopped (optional)

Add all ingredients to a slow cooker on low for 8 hours, or high for 4 hours.

Top with fresh cilantro when serving. I also served it with whole wheat egg noodles.

Tortilla Soup

Soup:
1 onion, finely chopped
1 28 ounce can of diced tomatoes
1 19 ounce can of black beans, rinsed and drained
2 cups vegetable stock
1.5 tbsp soy sauce
A splash of hot sauce (depending on how spicy you like it)
3 cloves garlic, minced
2 tsp chili powder
2 tsp cumin

Toppings:
Cilantro
Yellow corn tortilla chips
Avocado

Combine all soup ingredients in a slow cooker, and cook on low for about 6 hours.

Top with diced avocado, chopped cilantro, and yellow corn tortilla chips.

White Bean and Tomato Soup

This is super easy, and great for a quick meal.

3 cups vegetable stock
1 28oz can of diced tomatoes
1 can white beans, rinsed and drained
1/2 cup red lentils
1/4 cup fresh basil
Salt and Pepper to taste
2 cloves garlic, roughly chopped

Combine all ingredients in a large pot, and let simmer for about 20 minutes. Puree until smooth. Top with a drizzle of olive oil, fresh asiago cheese, and more fresh basil.

If you want to make this in the slow cooker, add all ingredients but basil to the slowcooker, and cook on high for 4 hours or low for 8 hours. Puree once cooked. Top with fresh basil. Don't add the basil while it is cooking, as it won't taste as good if it sits in the pot for the whole day.

Chili

1 tbsp. olive oil
1 onion, diced
2 celery stalks, diced
2 cloves garlic, diced
1 bell pepper, diced
1 can mixed beans, rinsed and drained
1 can black beans, rinsed and drained
1/2 cup green lentils
1 can baked beans
1 28oz can diced tomatoes
1 can tomato paste
1 cup frozen corn
⅓ cup chili powder
3-4 tbsp cumin
Hot sauce to taste
1 bottle beer
¼ cup red wine vinegar
¼ cup dark chocolate
Salt and pepper to taste

Saute onion, celery and garlic in oil, in a large pot until tender. Add bell pepper. Cook for another couple of minutes.

Add all other ingredients. Simmer for about 30 minutes.

Serve with chopped green onion and grated cheddar cheese.

If you want to make this in the slow cooker, add all ingredients to the slowcooker, and cook on high for 4 hours or low for 8 hours.

Vegetable Curry

½ head of cauliflower, chopped into small pieces
3 carrots, finely diced
2 celery stalks, finely diced
1 cup frozen peas
½ cup frozen corn
1 medium onion
2 tbsp oil
1½ tsp turmeric powder
¼ tsp red chili powder (cayenne pepper, or less if you don’t like it spicy)
1 tsp cumin
½ tsp coriander powder
2 tsp garam masala
3-4 cups vegetable stock
1 cup of red lentils
1 tsp salt (or to taste)

Heat oil in large pot on medium heat. Add the onion and cook for a few minutes until onion is soft.

Lower the heat and add turmeric, chili powder, cumin, coriander and garam masala. Let cook for about 30 seconds.

Add the cauliflower and stir well to mix in the spices. Add the rest of the vegetables, lentils and vegetable stock. Let simmer until the vegetables are cooked. Stir occasionally. If vegetables begin to stick to the bottom of the
pot, add more stock.

Serve with whole grain naan bread or brown basmati rice.


If you want to make this in the slow cooker, add all ingredients but the peas and corn to the slowcooker, and cook on high for 4 hours or low for 8 hours. Add the peas and corn about 30 minutes before serving. They will thaw and cook in that time.

Black Bean Soup

1 tbsp olive oil
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
3 cloves garlic, minced
1 28oz can diced tomatoes
1 litre vegetable stock
1 can black beans
1/2 cup red lentils
4 tbsp chili powder
3 tsp cumin
Salt and pepper to taste
Hot sauce to taste

Sautee peppers, onion and garlic with olive oil in large pot until soft. Add all other ingredients, and simmer for about 15 minutes. Puree, and top with cheddar cheese.

If you want to make this in the slow cooker, add all ingredients to the slowcooker, and cook on high for 4 hours or low for 8 hours. Puree once cooked.

Baked Potato Soup

1 large sweet potato
1 large russet potato
1 onion
1 cup red lentils
1/4 tsp. red chilies
1 litre vegetable broth
1 cup light cream cheese
Salt and Pepper to taste

Combine all ingredients but cream cheese in a slow cooker. Cook on low for 6 hours. Add cream cheese, cook for another 30 minutes

Mash. Top with sharp cheddar cheese and green onions.