Categories
Slow Cooker Recipes

Slow Cooker Broccoli Beef with Carrots

Do you use chopsticks when you eat Chinese food?  I do! It helps me eat slower.  Truth be told, I sometimes use chopsticks with other cuisines too (in the privacy of my own kitchen).

I always have trouble with rice, but thankfully I rarely even eat the rice when I’m eating Chinese food.  I just load up on the vegetables and meats.

When I order Chinese food, I’m one of those weirdos who orders sauce on the side.  First off, I’m sensitive to sauce, because of all the garlic and onion, but also if the food is actually good I don’t think it needs to be drowned in sauce.  Today’s recipe is definitely saucy, especially if you’re like me and you don’t use rice to soak up all that sauce, but I didn’t mind because I knew it was at least a bit lower in sodium compared to others.  Also, I had control over the FODMAPs (I used half the garlic).

Slow Cooker Broccoli Beef with Carrots

Ingredients

  • 2 pounds chuck steak, cut into 1-inch cubes
  • 1 cup low sodium beef broth
  • ½ cup reduced sodium soy sauce
  • 4 garlic cloves, minced **
  • ¼ cup oyster sauce
  • ¼ cup brown sugar
  • 2 tsp. sesame oil
  • 2 Tbsp. cornstarch
  • 2 heads broccoli, cut into florets
  • 2 cups baby carrots

Instructions

  1. Add steak, broth, soy sauce, garlic, oyster sauce, brown sugar and sesame oil to a slow cooker. Stir to combine.
  2. Cook on low for 2 hours, then add the carrots.
  3. Continue cooking on low for 2 more hours (or until beef is tender).
  4. Reserve ¼ cup of the cooking liquid and whisk in the cornstarch to the liquid.
  5. Slowly stir the cornstarch mixture into the slow cooker along with the broccoli and continue cooking for an additional 30 minutes (or until sauce is thickened a bit and broccoli is tender)
  6. Serve immediately over rice (or however you’d like).

Notes

** Omit the garlic if you are following a low FODMAP diet.

Nutrition Information

Serving size: ⅙th of recipe Calories: 415 Fat: 18 g Saturated fat: 6 g Carbohydrates: 15 g Sodium: 780 mg Protein: 35 g

I won’t call this a healthier version of your favorite Chinese food, but it’s definitely a more economical version.  Also you can modify it to fit your own desires; use less beef or a different (leaner) cut, or add more broccoli and carrots (more vegetables are always a good idea!).  This one was a hit in our household for sure.  I hope you enjoy it too!

Categories
Slow Cooker Recipes

Slow Cooker Chicken Parmesan Bake

Although I’m a huge fan of pumpkin everything, my real obsession when Fall approaches is the slow cooker.  Not to say I don’t use it in the Summer (because I do!) but in the Fall I feel more confident in talking about my slow cooker obsession. I use it when guests come over, I break it out just about every weekend, and I don’t feel ashamed sharing warm comforting slow cooker recipes on my blog.  While it might still be ninety degrees outside, the calendar says September, and to me September means sweat pants, hot tea, pumpkin puree in everything, apple picking, and warm, slow cooked meals.  And I guess this fall I’m into chicken parmesan bakes, because last week’s post was a chicken parmesan quinoa bake.  I’m a creature of habit.

Have you noticed that some slow cooker recipes involve multiple dishes? Well one of the reasons I’m obsessed with the slow cooker is because generally recipes just include one dish; the slow cooker.  This one included the additional step of cooking the pasta, but still overall very minimal dishes.

Slow Cooker Chicken Parmesan Bake

Ingredients

  • 4 boneless chicken breast
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 jar spaghetti sauce **
  • 1 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • ½ tsp crushed red pepper flakes
  • 1 pound penne pasta **
  • 1½ cups shredded mozzarella
  • ¼ cup freshly grated parmesan

Instructions

  1. Season chicken with salt and pepper, then place the chicken into a slow cooker (at least 6 qt.)
  2. Add to the slow cooker; tomatoes, tomato sauce, basil, oregano, parsley and red pepper flakes. Stir into the slow cooker and blend all ingredients well, coating the chicken. Cover and cook for 5 hours on low.
  3. Remove chicken from the slow cooker and shred with two forks (you can also save a dish by shredding it in the slow cooker but it’s easier if you remove the chicken).
  4. Cook pasta according to directions on the package. Drain well.
  5. Stir pasta into the slow cooker, and add the chicken back, if it was removed. Top with cheese. Cover and cook on low for 10-15 minutes, or until cheese melts. Serve immediately, garnished with parsley, if desired.

Notes

** If you follow a low FODMAP diet, use RAO’s Sensitive Formula spaghetti sauce, or if you can find the Ragu garlic and onion free version, that would work as well. Also, use a gluten free version of the penne.

Nutrition Information

Serving size: ⅛th of recipe Calories: 428 Fat: 6.7 g Saturated fat: 2.1 g Carbohydrates: 57 g Sodium: 830 mg Fiber: 3.3 g Protein: 35 g

Not a cheese fan? You could also use Vegan cheese or none at all. But, I love cheese, so I actually added extra.

I used Barilla ProteinPlus Pasta, because a) it tastes really good, b) I like to have protein if I’m going to load up on carbs, and c) I took Paige to the doctor the other day and had a tough time naming her protein sources other then eggs and milk.  She just, doesn’t like meat (other than chicken nuggets, does that count?).

Paige had me pick out the chicken in this recipe after I put it on her plate (is she going to be a vegetarian? Or is this a phase? Time will tell), but she still obtained some protein with the pasta.  Most pasta has a little protein but the Barilla has extra (10 grams in a serving, compared to about 4-5 g), and I like that.  She didn’t know it was any different than regular pasta ( I couldn’t tell either).  As long as I added extra sauce, she was happy. Win!  I hope you and your family enjoy this too.

Categories
Slow Cooker Recipes

Slow Cooker Flank Steak Tacos

I use my slow cooker all season long, in case you were wondering. I don’t care if it’s 90 degrees outside (which, it is) I’m going to take out my slow cooker because it’s easy and it never fails to produce delicious results.

Slow Cooker Flank Steak Tacos

Ingredients

  • 2 pounds flank steak (cut into 2 inch strips)
  • 2 bell peppers, seeded and chopped or sliced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 6 small corn tortillas
  • Options for toppings: avocado, salsa, Greek yogurt, sour cream

Instructions

  1. Layer half of the peppers in the bottom of your slow cooker. Top with the flank steak pieces/strips.
  2. In a small bowl, mix together the chili powder, cumin, oregano, and salt. Evenly sprinkle over the flank steak, flipping the meat to get some of the spice mixture on both sides.
  3. Top with the remaining peppers, and the minced jalapeño.
  4. Cook on low for 7 to 8 hours (or on high for 3 to 4 hours) or until the flank steak can be easily shredded with two forks. For ease, remove the steak to a dinner plate to shred.
  5. You may place the meat back in the slow cooker for up to another hour or serve immediately.
  6. Put mixture inside of your heated corn tortillas, top with whatever you’d liek and enjoy!

Notes

This is a low FODMAP recipe!

Nutrition Information

Serving size: 1 taco Calories: 325 Fat: 13 g Carbohydrates: 13.8 g Sodium: 484 Protein: 43 g

This is just an idea of the size of strips you should cut the flank steak into, before layering into the slow cooker.  This definitely makes for easier shredding after the steak is finished cooking.

While this meat tasted fantastic wrapped in corn tortillas, it would also be great with flour tortillas, served over nachos or rice.

So tender. So flavorful. I will be saving this recipe for a long time. Enjoy!

Categories
Slow Cooker Recipes

Available on Amazon; “Cooking With Paige” — For your child’s grocery shopping and cooking inspiration!

Getting your young kids to eat healthy and try new foods is not easy!  That’s why I wrote “Cooking With Paige”, which takes your young children (ages 3 and up!) on a trip through the grocery store, and then back home to prepare a meal with the food they picked up.  Learn about the different food groups and why these foods are important to include in a balanced diet.  Check out the recipes in the back and the inspirations for new kid-friendly menu creations.  Stay tuned for more in this wonderful series (I hope!);

  • Breakfast with Paige
  • Gardening with Paige
  • Snacking with Paige
  • Packing Lunch with Paige

I know you and your kids will enjoy this first book, so check it out here and happy reading!

Categories
Slow Cooker Recipes

Slow Cooker Pork Chops with Mushroom and Carrot

The slow cooker is my best kitchen friend in the colder months.  I probably use it once a week, at least.  Sometimes I follow old favorites, but other times I try to find new favorite recipes to add to my collection.  Today’s recipe is one of those new favorites!

Slow Cooker Pork Chops with Mushroom and Carrot

Ingredients

  • 1½ cups unsalted chicken stock **
  • 1½ teaspoons sherry vinegar
  • 3 tablespoons brown rice flour
  • Cooking spray
  • ¾ pound carrots, peeled and cut into 2-in. pieces
  • ½ pound shiitake mushrooms stems removed and caps quartered **
  • 4 thyme sprigs
  • 2 oregano sprigs
  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in center-cut pork chops
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • ¼ cup dry white wine
  • 6 ounces uncooked gluten-free noodles of any type
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme leaves

Instructions

  1. Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, thyme sprigs, and oregano sprigs.
  2. Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.
  3. Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on LOW for 7 hours or until vegetables are tender.
  4. Cook pasta according to package directions. Drain.
  5. Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked pasta. Divide noodle mixture among 4 plates; top each with 1 pork chop, and drizzle with any remaining sauce in slow cooker. Sprinkle evenly with thyme leaves.

Notes

** If you follow a low FODMAPs diet and are sensitive to polyols, omit the mushroom and replace with another vegetable, such as green pepper. Look for a Chicken Broth without garlic or onion, such as Progresso Tuscan Chicken Broth (or make your own using my recipe!).

Nutrition Information

Serving size: ¼th of recipe Calories: 450 Fat: 13 Carbohydrates: 45 Protein: 30

I actually added more carrots to this (because I have an obsession with cooked carrots, to the point where once I actually started turning orange), and even thought about parsnips (next time!).  I’m really into roasted (or slow cooked) root veggies, so when I can add more, I do.  I hope you enjoy this as much as we did (NOTE:  For extra health benefits you can use Gluten Free Lentil Pasta.  This isn’t necessarily low FODMAP but it would help if you took a Beano with it!  Otherwise, just stick to regular Gluten Free pasta).

See you next week.

Categories
Slow Cooker Recipes

Cod and Veggie Stew, Slow Cooker Style

I buy fresh fish on occasion, but most often I’m a frozen fish kind of girl. I know, not as good.  But whenever I buy fish I typically don’t have a plan for it right away, so buying it frozen makes sense.  I buy my fish from either Trader Joe’s or Giant Eagle (I like Giant Eagle especially because they have a sound and respectable sustainable seafood policy).  The fish I buy most often is cod.  When I let the fish thaw it really has to be wrapped in a paper towel for some time to allow all the excess moisture to get soaked up, if not, it’s just gross.  One day I thought it would be a good idea to search for a slow cooker fish stew recipe, which would be the perfect vessel for frozen fish. I was right.

5.0 from 2 reviews

Cod and Veggie Stew, Slow Cooker Style

Ingredients

  • 2 medium potatoes, chopped
  • 1 cup chopped onion **
  • 2 cloves garlic, minced **
  • 1 10¾-ounce can (or box) cream of chicken or celery soup **
  • 1 10-ounce package frozen whole kernel corn
  • 1 10-ounce package frozen lima beans **
  • 1-1/2 cups low sodium chicken broth **
  • ⅓ cup dry white wine
  • 1 tsp. lemon pepper seasoning (such as Mrs. Dash) **
  • 1 lb. fresh or frozen cod
  • 1 14-1/2 ounce can stewed tomatoes, undrained **
  • ½ cup skim milk **

Instructions

  1. In a slow cooker combine potatoes, onion, garlic, creamy of chicken or celery soup, corn lima beans, broth, wine, and lemon pepper seasoning.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours.
  3. Meanwhile, thaw fish, if frozen. Rinse fish; part dry with paper towels. Place fish on the mixture in the cooker. If using a low-heat setting, turn to high-heat setting. Cover and cook for 1 more hour.
  4. Add undrained tomatoes and skim milk to cooker, stirring gently to break up the fish. Serve warm.

Notes

** If you are following a low FODMAPs diet, there are several modifications you can make to make this lower FODMAPs, but not free of them. First, omit the onion and garlic and add the flavor back with ~ 1 Tbsp. Tuscan or garlic olive oil. Next, look for a gluten free/wheat free condensed soup, and choose chicken rather than celery (even this will contain some off-limit seasonings, but you can’t avoid them, really). Look for a chicken broth that doesn’t contain garlic, onion, or celery (I like Valu Time Reduced Sodium, or I make my own, see recipe on my low FODMAPs page). The lemon pepper seasoning will have some off limits herbs/spices, so you can omit or just reduce the amount (replace with other spices like rosemary, thyme, basil, etc.). Purchase a stewed tomato that is not seasoned. If you are lactose intolerant use Lactaid.

Nutrition Information

Serving size: ⅙th of recipe Calories: 335 Fat: 4.3 g Saturated fat: 1.1 g Carbohydrates: 44 g Sugar: 9.2 g Sodium: 432 mg Fiber: 7.6 g Protein: 26.7 g Cholesterol: 46 mg

Nutrition Highlights:  Under 350 calories, good source of iron (19% DV) and excellent source of vitamin C (52% DV), protein and fiber.

This stew was simple and tasted delicious with a hearty piece of whole grain bread, toasted, and dipped into the stew.  Nick and I were in heaven.The giant chunks of tomato and potato were just perfect (and in fact I might add more tomatoes the next time I make this). Nick, who “hates soup”, enjoyed every bite of this.I know what you’re thinking, “Lima beans?!”. But, they worked well in this soup, we enjoyed them.What was the last delicious soup or stew you had??  Enjoy your day!

Categories
Slow Cooker Recipes

Slow Cooker Lemon Pepper Chicken (Simple and Delicious)

I don’t know about you, but I love rotisserie chicken.  Our local supermarket sells them for $3.99, and then a more “natural” version for $4.99.  Every once in a while I pick one up for dinner, but I always think about how much sodium I’m probably eating (and other….stuff).  I know, I know, why ruin the moment?? Just eat the food and shut up, right?  Sure, but for me, that’s easier than done.  I figured there had to be a way to make an easy rotisserie chicken on my own, even if I didn’t have a …..well… rotisserie.  I found this recipe for slow cooker lemon pepper chicken and thought heck, it’s close enough!  After all, I have yet to taste anything bad that came from a slow cooker. No joke, it hasn’t failed me yet (and it’s officially been a year since I’ve owned one, and it has been my favorite wedding present, hands down).

  Slow Cooker Lemon Pepper Chicken

Ingredients

  • 1 (2 to 3 pound) whole chicken, giblets removed
  • ¼ cup butter, softened
  • 1 tsp. lemon pepper (I used Ms. Dash) **
  • 2 (1-inch thick) slices of lemon
  • 2 cloves of garlic, lightly crushed, or more to taste **
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 tsp. salt
  • 1 tsp. dried thyme
  • Cracked pepper to taste

Instructions

  1. Pat your chicken dry with paper towels (sometimes they are slightly wet) and use your fingers to loosen the skin over the breast and thighs.
  2. Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon.  Push butter from the spoon using the skin.  Place lemon slice and garlic cloves in to the chicken cavity.
  3. Place chicken into a slow cooker.  Rub skin with olive oil and sprinkle salt, thyme and cracked pepper liberally over the bird.
  4. Cook on High for 3 hours; reduce heat to low and cook until chicken is very tender and an instant-read thermometer inserted in the thickest part of the thigh, not touchin the bone, reads at least 160 degrees F

Notes

** If you are following a low FODMAPs diet, omit the garlic and use a garlic or Tuscan-infused olive oil to replace the garlic flavor.  Also, be aware that most lemon pepper blends contain some type of onion or garlic.  If you find one that doesn’t, great! If not, I would still use the 1 tsp. in this recipe (I did, and the small amount didn’t seem to effect me).  If you are in the elimination phase of the diet, just omit the seasoning and use more garlic-oil and/or sliced lemon for extra flavor.

Nutrition Information

Serving size: ⅕th of recipe Calories: 520 Fat: 42.4 Saturated fat: 14.7 Carbohydrates: .1 Sodium: 1125 Protein: 34.1 Cholesterol: 178

I wasn’t exactly sure how to do the nutrition facts for this recipe.  I think the calories are about right, but it really depends on which part of the bird you are consuming (obviously the white meat will be the leanest part).  I’m confused about the fat tally, you can trust me when I say you will not be getting 42 grams of fat in a serving of this recipe (unless you are eating straight dark meat, maybe).  Also, I’m not sure about the sodium in this estimate…..according to the actual recipe’s nutrition facts, it should be lower.  I guess this all depends on whether or not you eat the outside layer of skin, which houses a lot of the added salt.  If you cut into the bird and eat the meat only, you will not be swollen and puffy from this meal, I promise (Note: you could always reduce the sodium content by reducing some of the salt added.  This wouldn’t take away too much flavor in my opinion, but it might not taste quite as much like a rotisserie chicken!)

Nutrition Highlights:  Excellent source of protein. That’s all I got

Our slow cooker is so darn huge, I decided to cook two birds at once (I gave one to my parents).  The chicken below was so rude that it stuck it’s butt out at me when I took a photo.  I gave that one to my parents.

I’ve never hosted Thanksgiving (nor do I really ever want to) but I felt like this was good practice for me if I ever have to do the Thanksgiving bird.  I cut the meat and put it on a nice platter with some extra lemon for more flavor.

I might just be making this every week this fall and winter.  It was so easy and tasty.  My dad loved it, my husband loved it, and I’m pretty sure even my picky seventeen-year-old brother loved it (he who lives on Chipotle, Subway, and Raising Canes. No joke).

This chicken would pair well with just about any type of side, but in this household, we typically stick to vegetable sides (and then Nick eats a piece of whole-grain bread for his starch).  Spinach, cooked broccoli and/or cooked green beans have been our recent go-to’s.

 Stay tuned for tomorrow’s post when I will explain how to use today’s recipe and turn it into a delicious low FODMAPs chicken broth (trust me, it’s a great recipe for anyone, even if you aren’t following a low FODMAPs diet!).  Thanks for reading! And happy Thursday (I can’t wait to get this week over with, it’s dragging).

The Candid Rd

Categories
Slow Cooker Recipes

Slow Cooker Cuban Style Chicken and Rice

In my next life, when I start another blog, I’ll be using WordPress.  Sorry Google, but last week was the last straw.  YOu see, I write my blog posts about a week ahead of time, then review them and add a few things on the day that I post.  This method works well for me….that is, unless BlogSpot decides to erase my post!  Who knows, maybe it’s my fault, but I like to blame Google on this one.  This is the second time this has happened to me!  So, this recipe was meant to be posted a couple weeks ago, but instead you’re getting a slow cooker recipe in mid-April.  Oh well.   I don’t know about you but my slow cooker doesn’t get put away in the Spring or Summer.  Nope, I plan on using it all year round!  In fact, here are some sensational Summer Slow Cooker Recipes on which I have my EYES.  But of course, those are for future blog posts.  Today, feast your eyes on the Cuban Style Chicken and Rice. Yes, a truly delicious meal!

 Slow Cooker Cuban Chicken with Rice

Gluten-Free

Source: Giant Eagle Nutrition Team

Ingredients

2 tsp. olive oil

1.5 cups parboiled brown rice

16 ounces thick and chunky salsa **

1.5 cups low sodium chicken broth **

1.5 lbs. boneless chicken breast, cut into bite size chunks

Pinch of saffron or turmeric, optional (but recommended!)

1 tsp. cumin

1 tsp. paprika

3/4 tsp. pepper

3/4 tsp. salt

1 cup frozen peas **

3 Tbsp. chopped parsley

1/4 cup Spanish olives, sliced, optional (but recommended!)

Directions

Set slow cooker to high heat; add oil and stir in rice. Let pot heat for a few minutes before stirring in salsa, broth, chicken and spices.  Set to low, cover and cook for about 3-4 hours, until internal temperature of the chicken reaches 165 degrees and rice is tender.  Stir in peas and parsley; cover for another 5 minutes to warm through.  Garnish with olives before serving.

Estimated Nutrition Facts (for 1-cup): 270 calories, 4.5 grams fat, .5 grams saturated fat, 45 mg cholesterol, 520 mg sodium, 34 grams total carbohydrates, 3 g fiber, 5 g sugar, 21 g protein, 6% vitamin A, 4% vitamin C, 2% calcium, 10% iron

** NOTE:  If you are following a low FODMAPs diet this will never be 100% free of FODMAPs, but the FODMAPs can be reduced.  I only used half a jar of chunky salsa, and then used a full can of chopped tomatoes (drained half-way) in order to reduce the garlic and onion from the salsa.  The peas aren’t low FODMAPs, but with only 1-cup in the entire 8-serving recipe they shouldn’t cause too many problems (they can be omitted too, if need be).  Lastly, make sure you choose a broth that doesn’t contain garlic or onion.

QUESTION: I have to ask…do you like olives?!  I do.  In fact, I think they made this dish!  In my olives the loves shouldn’t be optional.   When I was little and didn’t care about sodium, I could easily eat about 10 in a sitting. Muahaha

Thanks for reading!

The Candid Rd

Categories
Slow Cooker Recipes

Two Step, Six Ingredient Slow Cooker Pork Chops

You’ll probably notice that I post a lot of work on this blog.  I mean, I love it.  It’s not like I’m posting sausage and bacon pork, or pork butt, it’s pork chops usually.  They only contain about 50 mg of cholesterol in one chop and 3.5 grams of saturated fat. That ain’t bad my friends!  Some might argue that the fact that pork chops are so lean, compared to other pork, is what makes them tend to be on the dry side. I agree, which is why I figured a slow-cooked pork chop would be a great way to soak up moisture and create a succulent and juicy pork chop.  I was right.

Two-Step, Six Ingredient Slow Cooker Pork Chops

Modified slightly from an  AllRecipes.com recipe

Serves:  6

Ingredients

6 boneless pork chops, trimmed of some of the excess fat on the edges (leave some…)

1/4 cup brown sugar

1 tsp. ground ginger

1/3 cup reduced-sodium soy sauce

1/4 cup water

1/4th cup ketchup

2 cloves garlic

Salt and pepper to taste

Directions

  1. Place pork chops in the slow cooker.  Combine remaining ingredients and pour over pork chops.
  2. Cook on low setting for 6 hours, until the internal temperature of pork has reached 145 degrees F.

Estimated nutrition facts for 1-serving

Nutrition Highlights: Despite the high sodium (yeah, sometimes and RD has to post a higher sodium recipe….oh well, make sure you pair this with very low sodium sides seasoned with a no-salt-added herb and spice blend!), this recipe is an excellent source of protein, less than 100 mg cholesterol, and very close to being considered low-fat.

HINT:  This recipe is not great for leftovers.  Pork doesn’t reheat well.  Make this recipe and get rid of it in one day. It’s best right out of the slow cooker, topped with extra juices and deliciousness.  Also, This is not a low FODMAPs recipe.

We made this meal into the “perfect plate” by including some sauteed broccolini and brown rice. (delicious with a bit of olive oil and no-salt-added spices)

Nick made the suggestion of making this chops into a sandwich.  I thought that sounded pretty delicious.  Maybe next time….

QUESTION:  Have you ever slow-cooked pork chops before? How else would you eat these slow-cooked pork chops?  Please share your creative ideas!

Thanks for reading!

The Candid Rd

Categories
Slow Cooker Recipes

Slow Cooked Thai Pork with Red Peppers (DELICIOUS!)

When meat goes on sale, buy one get one free, I stock up (unless it’s something that I wouldn’t consider very healthy).  Pork, in my opinion, might be considered “the other red meat” but when eaten in moderation (maybe 2-3 times a month? It depends on the rest of your diet really, and what type of pork), and when trimmed of excess fat, it can certainly fit into a healthy diet.  So, when they were selling 6-packs of pork chops, buy one get one free, I bought one, and got one free

INSTAGRAM!

One day recently I was perusing the internet for a slow cooker pork chop recipe.  There weren’t many that fit my dietary restrictions, but I ran into this Thai pork recipe that seemed to fit, with a few simple modifications. I noticed it received 4.5 out of 5 stars and my interest was peaked immediately.  I tend to use recipe website’s rating systems and trust them.  I figure they have to be from real viewers/testers since most of the recipes are submitted by people not involved with the website.  They haven’t failed me yet. I decided to make this because I had most of the ingredients already, and it was one that I could easily make low FODMAPs.  Can I just say, I’m so glad I made this recipe? I could live off of it for a lifetime, it was that good.  There is something about soy sauce and peanut butter, mixed together, that really turns me on.  Seriously.  It’s a sweet and savory mix that I just can’t live without.

Slow Cooker Thai Pork with Peppers

Source: AllRecipes.com

Serves: 4

Ingredients

1 cup low sodium chicken broth**

1/3 cup low sodium soy sauce

1/3 cup no-salt creamy peanut butter

3 Tbsp. cane syrup

6 cloves garlic **

2 Tbsp. minced fresh ginger root

1 tsp. crushed red pepper flakes

2 red peppers, thinly sliced and cut into bite-size lengths

1 pound boneless pork chops

**NOTE:  If you are following a low FODMAPs diet omit the garlic, and be sure the chicken broth does not contain onion or garlic.

Directions

  1.  Place the chicken broth, soy sauce, peanut butter, cane syrup, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together and set the cooker on Low.  Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce.
  2.  Shred the pork, return the sauce, let cook until hot, then serve.

Note:  The excess liquid is normal.  You can strain it and make this a thick dish served over rice (or another grain or vegetable), or you can eat it more like a soup (this is what I did).

Nick isn’t a huge fan of eating the same thing a couple of nights in a row (too bad for him I always make enough for two nights, and that’s the end of the story. Period).  I grew up on leftovers, and so will our children, sorry Nick.  Thankfully, even Nick was in love with this dish and was fine eating it a couple of nights in a row.

Estimated Nutrition Facts for 1/4th of recipe

Ok, yes, the sodium in this recipe is crazy.  That’s almost 800 mg. If you want this to be lower sodium, don’t consume the liquid.  If you strain this recipe and eat it more as a pork and vegetable dish, and less as a soup or stew, the sodium will be drastically reduced.

Nutrition Highlights:  Under 400 calories, good source of fiber, vitamin A and iron, excellent source of vitamin C

Nothing ever looks very good right before you turn on the slow cooker. Don’t you think? Who knew this would turn into a meal that I will make again and again?!

When I make this again, I will add more red peppers.  Other than that, this recipe was perfection.  I didn’t even serve it with anything (Nick had his with brown rice).

 QUESTION:   Do you use the rating systems on recipe websites?? Have they ever failed you?

 Thanks for reading!

The Candid Rd