Slow Cooker Mediterranean Diet Stew Food

SLOW COOKER MEDITERRANEAN STEW

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

SLOW-COOKER MEDITERRANEAN DIET STEW

Steps:

• Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
• Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
• Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
• Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.

SLOW-COOKER MEDITERRANEAN CHICKEN STEW

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

SLOW COOKER MEDITERRANEAN VEGETABLE STEW

Steps:

• In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
• Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.

MEDITERRANEAN BEEF STEW (CROCK POT!)

Steps:

• Place zucchini in bottom of a slow cooker.
• Add beef and remaining ingredients.
• Cover with lid, and cook on high heat setting for 5 hours or until meat is tender, or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours.
• Remove and discard cinnamon stick before serving!

SLOW COOKER MEDITERRANEAN CHICKEN STEW

Steps:

• Heat oil in skillet over medium-high heat.
• Sprinkle chicken with garlic powder, pepper and oregano. Cook in oil 8 minutes, turning once, until browned on both sides; drain and cool.
• Place tomatoes and artichokes in a zip top bag.
• Place chicken in a zip top bag.
• Place both bags in a larger bag. Freeze with remaining instructions.
• To serve: Thaw. Place chicken in slow cooker. Top with tomatoes. Cook 4 hours on low. Stir in olives. Serve over prepared couscous.

MEDITERRANEAN BEEF STEW

Steps:

• Heat oil in large Dutch oven over medium-high heat.
• Add beef and cook for 5 minutes, browning all sides.
• Remove meat from pan.
• Add mushrooms, carrots, onion, celery and garlic to the pan.
• Cook 5 minutes, stirring occasionally.
• Return beef to the pan.
• Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
• Bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Stir in olives and cook for 30 minutes or until beef is tender.
• Discard the bay leaves.
• Stir in vinegar and sprinkle with parsley.