Dolce Diet Summer-Ready Slow Cooker Recipes
by Samantha Coogan, MS, RDN, LD
Slow Cooker Salmon
Ingredients
• 1-2 lbs. salmon fillets, skin left on
• Salt
• Pepper
• Spices of choice (optional)
• Sliced lemon (optional)
• Sliced onions and/or celery (optional)
• 1-1 ½ cups water
Directions
1. Cut the salmon into pieces.
2. Sprinkle salmon with salt and pepper and any other spices you’re using and rub them in with fingers.
3. Line the slow cooker with parchment paper or aluminum foil and press it into the slow cooker.
4. Place veggies over the bottom of the slow cooker (If using lemons, place a layer of them and veggies on the bottom of the slow cooker.
5. Place one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and veggies, if using.
6. Pour water over salmon. Add enough to barely cover.
7. Cook on LOW for 1 to 2 hours. Check the salmon after an hour and continue checking every 20 minutes until it’s done.
8. When done, lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.
9. Serve immediately, or cool and refrigerate for 3 to 4 days.
Slow Cooker Butternut Squash Chicken Quinoa Soup
Ingredients
• 1 tbsp. grapeseed oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 skinless, boneless chicken breasts
• 1 butternut squash, peeled and cubed (about 6 cups)
• 14 oz. (1¾ cups) diced tomatoes, fresh or canned
• 7 cups chicken or vegetable broth
• 1 bay leaf
• 2 tsp. oregano
• 2 tsp. dried parsley
• 2 tsp. curry powder
• ½ tsp. red chili flakes
• ½ tsp. cayenne pepper
• 1 tsp. salt
• freshly ground black pepper to taste
• 1 cup quinoa
Directions
1. In a small pan heat the grapeseed oil, then sauté chopped onion and garlic until lightly browned.
2. Place chicken breast in the bottom of the slow cooker.
3. Add all other ingredients on top of chicken and cook on HIGH for 3-4 hours or on LOW for 7-8.
4. When finished cooking, discard bay leaf. Take out chicken breasts and shred with 2 forks etc.
5. Return shredded chicken to crockpot and stir.
6. Serve topped with fresh parsley.
Slow Cooker Stuffed Peppers
Ingredients
• 1 lb. grass-fed ground beef
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded cheddar cheese,
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup organic salsa
• 2 tbsp. chopped fresh cilantro leaves
• 1 tsp. cumin
• 1/2 tsp. chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded
• 2 tbsp. plain, nonfat Greek yogurt, optional
Directions
1. Lightly coat the inside of a 6-qt slow cooker with coconut oil.
2. In a large bowl, combine beef, rice, 1 cup cheese, black beans, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste.
3. Spoon the filling into each bell pepper cavity.
4. Place peppers into the slow cooker. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until the peppers are tender and the beef is cooked through.
5. Uncover and top with remaining 1/2 cup cheese.
6. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
7. Serve immediately, drizzled with plain, nonfat Greek yogurt, if desired.
