“This delectable recipe will reinvent your dining experiences especially during winter!”

INGREDIENTS

1 acorn squash, rinsed
1/4 tsp salt
1 tsp cinnamon
1 Tbsp butter

DIRECTIONS

• Place whole squash in slow cooker.
• Cover and cook on low for 8-10 hours.
• Split in half and remove seeds.
• Sprinkle each half with salt, cinnamon, and butter.
• Serve.

“It’s simply an amazing dish with a nutty flavor!”

INGREDIENTS

2 cup wild rice, uncooked
1/2 cup almonds, slivered
1 cup onions, chopped
1 cup celery, chopped
1 cup mushrooms, chopped
1 cup green pepper, chopped
2 cups chicken, diced
4 cups low sodium chicken broth
2 cups water
1/4 tsp black pepper
1/4 tsp garlic powder
1 Tbsp parsley

DIRECTIONS

• Wash and drain rice.
• Combine all ingredients in slow cooker; mix well.
• Cover and cook on LOW for 4-6 hours or until rice is fully cooked.
• Note: Do not remove lid before rice has cooked 4 hours.

“It’s a quite complicated version of soup which in the end gives an amazing, tasty result!”

INGREDIENTS

1 46 oz can low-sodium tomato juice
1 8 oz can low-sodium tomato sauce
1/2 cup water
1 Tbsp vegetable bouillon granule
1/2 onion, thinly sliced
2 Tbsp sugar
1 bay leaf
1/2 tsp whole cloves

DIRECTIONS

• Combine all ingredients in greased slow cooker; stir well.
• Cover and cook on low for 5-8 hours.
• Remove bay leaf and cloves before serving.

“You’ll be delighted with this sweet soup!”

INGREDIENTS

6 sweet potatoes, peeled and cubed
2 leeks, chopped
2 onions, chopped
4 stalks celery, chopped
2 cups low-sodium chicken broth
1 Tbsp parsley flakes
1 tsp tarragon
5 cups water
1 tsp black pepper
1 13 oz can fat-free evaporated milk
2 Tbsp chopped chives

DIRECTIONS

• Combine all ingredients except milk and chives in slow cooker.
• Cover and cook on low for 10-12 hours, or high 3-4 hours.
• Stir in milk during last hour; if desired, mash potatoes before serving and garnish with chives.

“It’s a colorful dish with an amazing flavor!”

INGREDIENTS

1 pound lean beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
non stick cooking spray
1 14-ounce can no salt added diced tomatoes
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 small zucchini, cut into cubes
1 onion, diced
1 clove garlic, minced

DIRECTIONS

• Trim any fat from meat.
• Cut meat into one inch pieces.
• Sprinkle meat with salt and pepper.
• Add meat to a non-stick coated pan and cook on both sides until brown.
• Transfer to a slow cooker.
• Add canned tomatoes and tomato paste.
• Top with veggies.
• Cover and cook on low heat for 10 hours or on high for 5 hours.

“It’s simply an amazing dish with a healthy treat!”

INGREDIENTS

4 potatoes, quartered
1 lb chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
2 small zucchini, sliced
3 tsp oregano, dried
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil

DIRECTIONS

• Place potatoes at the bottom of the slow cooker.
• Add chicken, onions, garlic, and zucchini.
• Add oregano, salt, pepper, and olive oil.
• Cover and cook on high 5-6 hours or on low for 9-10 hours.

“It’s a healthy dish treat that will only take minutes to do! Enjoy!”

INGREDIENTS

32 oz (2 lbs) pkg baby carrots
1/2 cup brown sugar
1/2 cup orange juice
3 Tbsp butter
3/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp cornstarch
1/4 cup water DIRECTIONS

• Combine all ingredients except cornstarch and water in slow cooker.
• Cover and cook on low for 3-4 hours until carrots are tender.
• Place carrots in serving dish.
• Pour reserved carrot juices into saucepan and bring to boil.
• Mix cornstarch and water in small bowl and add to saucepan.
• Boil until thickened, stirring constantly.
• Pour over carrots and serve.

“It’s a simply delightful soup which only takes a minute to make!”

INGREDIENTS

1 lb dry Great Northern beans
4 cups water
4 cups low sodium vegetable broth
3 Tbsp olive oil
2 garlic cloves, minced
4 Tbsp chopped parsley DIRECTIONS

• Place beans in large soup pot, cover with water and bring to boil.
• Cook for 2 minutes; remove from heat.
• Cover pot and allow standing for 1 hour. Drain, discarding water.
• Combine beans, 4 cups fresh water, and vegetable broth in slow cooker.
• Sauté garlic and parsley in olive oil in skillet.
• Stir into slow cooker.
• Cover and cook on low for 8-10 hours or until beans are tender.

“You’ll be delighted with this all-in one dish of different variation of beans which brings a distinctive flavor of their own!”

INGREDIENTS

1 lb lean ground turkey, browned and drained
15 oz can lima beans, drained
15 oz can butter beans, drained
16 oz can kidney beans, drained
15 oz can red beans, drained
15 oz can white beans, drained
1 tsp mustard
2 tsp vinegar
3/4 cup brown sugar
1 tsp salt
1 cup low sodium ketchup DIRECTIONS

• Place all ingredients into slow cooker.
• Mix well, cover and cook on low for 3-5 hours.

“It is simply an irresistible with colorful vegetables, an appetizing and low-cal all in one dish!”

INGREDIENTS

30 ounces low sodium vegetable or chicken broth
1 chicken breast (cooked and chopped)
1 small onion, minced
2 cloves garlic, crushed
1/4 cup fresh cilantro
2 14-ounce cans no salt added diced tomatoes
1 yellow pepper, chopped
2 cups chopped zucchini
8 ounces spinach/cheese tortellini
1/2 tsp black pepper
pinch of chili flakes DIRECTIONS

• Mix all ingredients in Crockpot.
• Cook on high for 2-4 hours, or until the tortellini are done.