Slow Cooker | Mimi's Fit Foods

Slow Cooker Lemon Chicken

February 8, 2013

Here’s a nice and fresh slow cooker recipe that I certainly appreciate. While I love slow cooker dishes that resemble comfort, I also love this dish because it tastes light and fresh. Of course, this is mostly because of the lemon flavor. I mean, what is ever made with lemon that doesn’t taste fresh?

I first tried this dish on one of my slow cooker nights (I typically have one slow cooker night a week) and I knew I had to make some adjustments to ramp up the flavor. So, I tried again and I am much happier with the results. It seems that adding a little lemon zest and fresh parsley right before serving is definitely the trick! This helped the lemon flavor to shine and took the freshness to an entirely new level. I also added a little extra lemon juice mixed with cornstarch to thicken the sauce slightly so I could fully appreciate the sauce with every bite.

If you’re looking for something easy, delicious, and fresh . . . try this!

Slow Cooker Lemon Chicken
Adapted from SparkRecipes

1 teaspoon oregano
1/4 teaspoon lemon pepper
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1/2 cup low-sodium chicken broth
3-4 tablespoons lemon juice (juice of 1 lemon)
1-2 teaspoons lemon zest (zest of 1 lemon)
3 cloves garlic, minced
1 teaspoon dried parsley

For Finishing:
1-2 teaspoons lemon zest (zest of 1 lemon)
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup fresh parsley, chopped

Mix oregano and lemon pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil. Place chicken in slow cooker.

In a small bowl, mix remaining ingredients (except for the finishing ingredients) and pour over chicken. Cover, and cook on low for 6 hours (or on high for 3 hours).

For Finishing:
Remove chicken from the slow cooker and pour juice/sauce into a medium microwave-safe bowl (I used a large liquid measuring cup). In a separate bowl combine the lemon zest, lemon juice and cornstarch and whisk to combine. Add to the slow cooker juice/sauce along with the chopped parsley. Microwave on high for approximately 1 minute to allow sauce to thicken slightly.

Divide chicken amongst 6 plates and evenly distribute the sauce over each plate. (I love to serve this over Baked Brown Rice. It’s only 110 extra calories for 1/2 cup and it makes for a perfect, light meal.)

Serves 6.

Nutritional Information (Per Serving of Chicken & Sauce)
Calories: 132.7
Protein: 23.3g
Carbs: 3.1g
Fat: 3.4g (0.3g = Sat.)
Fiber: 0.3g
Sugars: 0.3g

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Posted by Mimi

Black Bean and Sweet Potato Turkey Chili

February 5, 2013

Here is a unique and spectacular spin on chili. One of my sisters was quick to tell me that I had to try it, and she was RIGHT (thanks Becca for the tip-off)! As soon as I looked up the recipe it was bookmarked for the future for various reasons. 1 – It’s a slow cooker meal and I love using my slow cooker on days when I know I’m not going to have time to make dinner. 2 – It’s got black beans and sweet potatoes in it. A beautiful pair. 3 – It has interesting ingredients in it that caught my curiosity, but I could also visualize how they would all come together and work. Pumpkin puree, cocoa powder, and cinnamon . . . in chili? Yep! And, it works!

Now, I’m not going to lead you astray here! It took me a little extra time than planned to get this in my slow cooker. I usually look at my slow cooker as a time saver, but it didn’t really play that role here. In this case, the slow cooker played the fantastic role of taking extra time to really help all these flavors meld together. I still had to cut up all the veggies, sauté the veggies, and then brown the meat . . . all before throwing it in the slow cooker. Here’s the thing. All those steps TOTALLY help to elevate the flavor, so don’t skip them. And, the extra steps made this chili SUPER awesome. All I’m saying is don’t get in the mind set that this is a meal that takes you all of five minutes to throw in the slow cooker and then dinner is ready in 6 hours. It’s going to take you a little bit to get it in the slow cooker (it took me about 35-40ish minutes), but then the slow cooker works its magic and you’ll be SO glad you made it.

It makes A LOT. It freezes great, so I make the entire recipe and freeze half of it for later. You can also half the recipe and cook it in a smaller slow cooker. Or, you can invite friends/family over for dinner. You choose!

That all being said, it’s really hard to EXACTLY describe the flavors. You just HAVE to make it. I will tell you this. I’m totally making it for the next chili cook-off and I’m pretty sure it’s a shoe-in for the blue ribbon.

Black Bean and Sweet Potato Turkey Chili
Slightly adapted from Our Best Bites

2 teaspoons extra virgin olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced (I used red)
1-2 jalapenos, minced (I used 2)
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes (orange), peeled and diced into 1/2 inch cubes
1 28 ounce can diced tomatoes (not drained)
2 (15 ounce) cans black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 (15 ounce) can pumpkin puree (not pumpkin pie puree)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: light sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat. Add 1 teaspoon olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.

In same skillet, heat remaining 1 teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but you’ll know it’s ready when the sweet potatoes are tender.

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Serves 10.

Nutritional Information (per serving = 1 1/2 cup plain chili)
Calories: 256
Protein: 22.4g
Carbs: 40g
Fat 2.4 g

Leave a Comment » | DINNER, LUNCH, Slow Cooker, Turkey | Permalink
Posted by Mimi

Slow Cooker Sesame Chicken

January 10, 2013

I’m always on the hunt for good, flavorful and healthy slow cooker recipes. I really kind of love my slow cooker. Dinner time is sometimes hard to predict, especially after adding a little person to the household. Perhaps there’s been a night (or SEVERAL) when I just couldn’t get around to dinner because of other demands. Thus, the slow cooker saves us most of those nights (and some of those nights we get saved otherwise). I’m SURE none of you have ever had this happen, but just in case you’re in my same boat and can relate, I will share my newest slow cooker find.

This is definitely a great addition to the slow cooker recipe family. I love the rich, Chinese flavors. I’m a huge fan of Asian cooking and flavors and this recipe didn’t let me down. In fact, I’ve been enjoying it for a few days thanks to all the leftovers (which also saves us on some of those chaotic nights).

Slow Cooker Sesame Chicken
Adapted from Greatest.com and Emily Loves Food

24 oz. skinless, boneless chicken breasts (about 4 large)
1/2 an onion, finely chopped
2 cloves garlic, minced
1/2 cup honey
1/2 cup low-sodium soy sauce
1/4 cup tomato paste
2 teaspoons sesame oil
1 tablespoon cornstarch
1/4 cup water

To serve (Optional):
2 cups broccoli florets, chopped into bite sized pieces and briefly steamed
brown rice (My favorite method to prepare is to bake it!)
toasted sesame seeds

Place the chicken breasts in the bowl of a slow cooker.

Combine the onion, garlic, honey, soy sauce, tomato paste and oil in a bowl, and pour over the chicken. Cook on low for at least four hours, preferably six.

20 minutes before you want to serve remove the chicken from the slow cooker. (If using, You’ll want to make sure your rice is nearly done at this point and broccoli is ready to be steamed.)

Combine the cornstartch and water in a cup or small bowl to create a slurry, and add it to the remaining sauce in the slow cooker, turning the temperature up to high to allow the sauce to thicken. While it thickens up, shred the chicken with a fork.

Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.

When ready to serve, lay the broccoli over the rice, and top with 3 ounces of the chicken/sauce mixture, then sprinkle with sesame seeds. Couldn’t be easier.

Serves 8.

Nutritional Information (Per Serving = 3 ounces of Sesame Chicken)
Calories: 170
Protein: 18.7g
Carbs: 20.9g
Fat: 1.9g (0.2g = Sat.)
Fiber: 0.4g
Sugars: 18.4g

Nutritional Information
(Per Serving = 3 ounces of Sesame Chicken + 1/2 cup brown rice)
Calories: 278
Protein: 20.9g
Carbs: 43.4g
Fat: 2.9g (0.4g = Sat.)
Fiber: 2.2g
Sugars: 18.4g

Leave a Comment » | Chicken, DINNER, LUNCH, Slow Cooker | Permalink
Posted by Mimi

Fit & Easy Chicken Pot Pie

October 30, 2012

I kind of can’t believe that I haven’t shared this recipe yet. It’s one of our family favorites. I love making this for company too because everyone seems to love it, it goes a long way, and it’s healthy (without being completely obvious to guests). I mean, who doesn’t love a classic chicken pot pie?!

This healthier chicken pot pie is so fantastic because we are able to cut calories by cutting out the traditional crust. And, to be completely honest, I totally prefer this crumble biscuit topping anyway! I had you at “crumble,” didn’t I? It is everything that a crumble topping should be. It requires one extra step, but it’s WAY worth it (and you can skip it if you really don’t care). You partially bake the crumble separately from the filling, then scatter it over the top and slide it back in the oven to finish baking. This increases the crunch factor (no soggy topping).

Now, this is an easy version of pot pie. It goes in the slow cooker for starters. I used frozen veggies (instead of freshly chopped), condensed soup (instead of making my own roux. . . which for the record, it’s always healthier to make your own roux), and there are no fresh herbs. That being said, it’s still a winner in my book because the flavor is superb . . . especially when you consider the ease it takes to throw together. It tastes very traditional and classic. And, since I have a baby on my hip these days, my time doesn’t always allow for gourmet. (I’ll share my gourmet version one of these days . . . which isn’t much different other than the fact that I use fresh veggies, make my own roux, and add fresh herbs. So, you can pretty much do that on your own if you’re handy and have the time.)

This can be stretched to 6 servings if desired (making each serving 264 calories). It can easily be doubled to go in a 9×13 pan as well. I do this quite often when I have people over or when I am taking a meal into somebody.

It’s pretty awesome, tasty, and comforting. Enjoy!

P.S. This is a great use for leftover turkey. Since the holidays are coming and you just might be left with some leftover turkey meat, you may want to consider using it in this recipe.

Fit & Easy Chicken Pot Pie
Mimi’s Original

Filling:
2 small red potatoes, cubed
2 cups frozen mixed veggies (my favorite mix is peas & carrots)
1 cup chopped onions (1 medium onion)
1/2 teaspoon chicken seasoning
(such as McCormick’s Grill Mates, Johnny’s Garlic, or Santa Maria)
1/4 teaspoon cracked black pepper
12 ounces cooked, cubed chicken breast (about 2 large breasts)
1 (10-oz) can Cream of Chicken Soup (98% fat free)

Crumble Biscuit Topping:
1 tablespoon sugar
1/8 teaspoon salt
1 1/4 teaspoon baking powder
2/3 cup whole wheat flour
1/4 cup milk (I use 1%)
2 1/2 tablespoons canola oil

In a large bowl, thoroughly combine all ingredients for filling. Transfer filling mixture to slow cooker (before filling slow cooker, I usually spray it with cooking spray to make cleanup a little easier). Cook on low for 6 hours or on high for 3 hours.

Towards the end of cooking time, preheat oven to 450 degrees and make biscuit topping. Combine sugar, salt, baking powder, and wheat flour in a small mixing bowl. Stir with a fork to combine. Add milk and oil and gently stir with a fork until combined. Drop pieces of dough (crumble the dough into irregularly shaped pieces that are roughly the same size) on a greased or parchment-lined rimmed baking sheet (I line a jelly roll pan with a silicone baking mat). Bake for 6 minutes (crumbles will barely be getting brown). Remove from oven.

While crumble topping starts baking, gently stir filling mixture to evenly distribute heat. Transfer mixture to an 8×8 baking dish (this can easily be doubled to fit a 9×13 baking dish). Once crumble topping is removed from oven scatter it evenly over top of filling. Place in a 450-degree oven and bake an additional 6 minutes or until crumble topping is golden brown.

Serves 5.

Nutritional Information (Per Serving = 1/5 the Recipe)
Calories: 316.8
Protein: 21.2g
Carbs: 38.9g
Fat: 10.2g (2g = Sat.)
Fiber: 5.8g
Sugars: 5.6g

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Posted by Mimi

Green Enchilada Soup

October 23, 2012

Well, surprise! Another soup option. Yep, we still love soup in our house and this is one of my go-to favorites. It’s full of flavor, fast, and easy! What else can we really ask for, right? I got a version of this soup from a friend and have adapted it a bit to make my happy in the nutritional information area. Plus, I think it tastes pretty darn awesome. I actually whipped this up for lunch (that’s saying something because I don’t really like to cook for lunch) and enjoyed EVERY bite!

Green Enchilada Soup

1 lb. chicken breasts, cooked and shredded
3 cups chicken broth (99% fat free)
1 1/2 cups green salsa (such as La Victoria Salsa Verde)
1 cup frozen corn
1 cup black beans (drained and rinsed)
1/2 teaspoon cumin
toppings, optional

Heat on high in slow cooker for 2 hours or until heated through or heat in pot on the stove. If desired (and if you can afford the calories) serve with toppings such as multi-grain tortilla chips, reduced fat grated cheese, light sour cream, chopped tomatoes, chopped green onions, avocado, and/or olives.

Serves 5.

Nutritional Information – (Per Serving/No Toppings = Approx. 1 Cup)
Calories: 198
Protein: 24.6g
Carbs: 22.1g
Fat: 2.3g (1.2g = Sat)
Fiber: 4.5g
Sugars: 4g

2 Comments | Chicken, DINNER, Gluten Free, LUNCH, Slow Cooker | Permalink
Posted by Mimi

Basic Slow Cooker Steel Cut Oats

September 25, 2012

Breakfast in the slow cooker is a pretty novel idea. I mean, you throw a few things in there before bed and then wake up to a hot breakfast . . . along with a home that smells warm and cozy. If you ask me, this is so perfect for fall as most of us yearn for warmer recipes and cozy smells.

If you enjoy oatmeal, you’ll enjoy eating steel cut oats from the slow cooker. They taste very similar to rolled oats, but seem to taste slightly heartier and also have a heartier texture. This is a very basic recipe on how to cook steel cut oats in the slow cooker. I’m hoping to make “fancier” versions this fall to share with you all. However, because it technically is fall, I added about 1/2 teaspoon of cinnamon to the oats when I put them in the slow cooker (this is totally optional). I think that cinnamon elevates the flavor of oats and makes them taste a little sweeter without adding sugar. The cinnamon also creates a wonderful aroma when mixed with the cooked oats. When I dish my portion out of the slow cooker I love to add a little drizzle of sugar-free maple syrup (it’s only about 10 calories, so why not!?) and a splash of milk.

This was definitely comforting and very filling (thanks to the heartiness). Stay tuned for “fancier” versions in the near future.

Basic Steel Cut Oats for the Slow Cooker

1 cup steel cut oats
4 cups water
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional

Mix oats and the rest of the ingredients into the slow cooker. Cook on low for 6-8 hours. If desired, serve with a drizzle of sugar-free syrup and a splash of milk.

Serves 4-5.

Nutritional Information (Per Serving = 3/4 Cup, Cooked)
Calories: 124
Protein: 5.3g
Carbs: 24g
Fat: 2.2g (0.4g = Sat.)
Fiber: 3.6g
Sugars: 0g

*Note: Most sites claim that steel cut oats are gluten free. I know several people who are gluten intolerant that perform just fine after eating steel cut oats. However, if you have a strong gluten allergy, you may want to buy steel cut oats that are actually labeled gluten free.

2 Comments | BREAKFAST, Gluten Free, Slow Cooker | Permalink
Posted by Mimi

Slow Cooker Chile Verde

September 20, 2012

I’ve already confessed my love for tomatillos. We grow them in our garden because we love them so! Here’s another FABULOUS use for them. Of course, if you don’t grow your own, you can easily find them in your grocery store (which is what I do during the winter months).

I love chile verde! I always want to order it when I eat out at Mexican restaurants, but I hesitate to do so because I’m always worried about how they actually prepare it. Here is a great way to enjoy it at home without any of the worry. This is SUPER tasty and I’m so glad that my sister Becca shared the recipe with me. Becca is a wonderful cook and when she gave me this recipe I had no doubt the I would love it. It’s just what chile verde should taste like. The tomatillos combined with onion, garlic, green chiles, and cumin is unbeatable. The white beans add a nice dimension of flavor and texture as well. (You’ll just want to note that the beans count toward your carb count so don’t overdo it on your rice/tortilla portion.) Oh! It’ll make your house smell sooooo good too!

Here’s to a home-cooked chile verde that is as good (or better, I dare say) than what you would find at a restaurant!

Slow Cooker Chile Verde
Recipe Source: My Sister, Becca

1 lb. chicken (or turkey or pork)
4-6 cloves garlic
1 lb. tomatilloes, peeled and diced
14 oz. chicken broth, low sodium & 99% fat free (Swanson’s)
4 oz. green chiles
1 teaspoon cumin
1 large onion, diced
1 can great northern beans, drained & rinsed
cilantro, chopped (optional)

Mix all ingredients together and cook in slow cooker for 4 hours on high or 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.

Serves 6.

Nutritional Information (Per Serving)
Calories: 149.7
Protein: 20.2
Carbs: 14.9
Fat: 1.6g (0.2g = Sat.)
Fiber: 4.6g
Sugars: 3.1g

1 Comment | Chicken, Gluten Free, Pork, Slow Cooker, Turkey | Permalink
Posted by Mimi

Grandma Grover’s Chili

October 27, 2011

Hey! Halloween is here and I just had to post chili today because eating chili is a Halloween tradition . . . in my family and in Beau’s family! Both of our families host Halloween get-togethers and chili is the main course. As I talk around my friend circles, I’ve learned that this is a fairly common tradition. So, if you want a chili that is a little healthier this year – this is a great recipe!

This is a family favorite recipe from Beau’s side. It’s been passed down through a couple of generations now and it is usually my go-to chili recipe. Why? Because it’s fast, easy, healthy, and oh-so-good! It has a very traditional taste to it. There are some chili recipes that have spices in them that totally stand out. While I like those, this recipe is nicely balanced. It has a chili taste with a rich tomato base. It really is SUPER tasty and you can about guarantee that I’ll be eating this on Sunday at the Hunter Halloween Carving Party. The main question for Sunday is . . . what in the world am I going to dress up as? Hmmmmmmmmm??? Any ideas?

HAPPY HALLOWEEN!

Hearty (Halloween) Chili
Adapted from Grandma Grover

1 lb. ground turkey
1 onion, chopped
1 15-oz. can chili beans
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can diced tomatoes (juice and all)
1 8-oz. can V-8 juice
1 tablespoon ketchup
1 tablespoon brown sugar

1. Heat a medium sized skillet over medium heat. Add ground turkey and chopped onion. Cook until turkey is brown and no pink coloring exists. Drain well.

2. In a large pot at chili beans, kidney beans, diced tomatoes, V8 Juice, ketchup and brown sugar. Stir to combine. Add ground turkey/onion mixture to pot and stir to combine. Cook over medium heat until heated through, about 20 minutes.

SLOW COOKER METHOD:
Follow step 1 as outlined above.
Follow step 2, but add all ingredients to the slow cooker. Cook on low 4-6 hours, or on high 2-4 hours. I love this method because I think the slow cooking method really helps the flavors to meld together well.

Serves 4.

Nutritional Information Per Serving
Calories: 355.7
Protein: 31.7g
Carbs: 40.1g
Fat: 9.1g (2.9g = Sat.)
Fiber: 10.9g
Sugar: 11.6g

Leave a Comment » | DINNER, LUNCH, Slow Cooker, Turkey | Permalink
Posted by Mimi

Slow Cooker Salsa Chicken

August 17, 2011

As I’m placing this post in here, I’m wondering what in the world took me so long to share it with you! It has got to be one of the most versatile, yet easiest recipes to make. When I don’t have time, or I’m at a loss of what to make for dinner – this is probably what I come up with 50% of the time.

In my opinion, the best thing about this recipe is that the finished product can be used in so many ways. I love to make a big batch of this and use it a couple of times during the week is different ways . . . serve it over rice, in burritos, taco salad, enchiladas, taquitos, etc. There is no doubt that if I know I am going to have a busy week, with limited amount of time to cook dinner most nights, I make a big batch of this! It makes meal time a snap to throw together when the chicken is already cooked and ready to go.

This also freezes very well! So, making a big batch and freezing what you don’t use is a great way to have a meal at your fingertips when you’re just not in the mood to cook one night (like that ever happens, right!?)!

I suppose I must tell you not to be fooled by the simpleness of this recipe. Slow cooking the salsa with the chicken for all those hours really powers up the flavors! You can use any kind of salsa with the level of heat you like (I usually use medium heat salsa). I’ve made this with red and green salsa varieties and I love it every time. This is tasty right out of the slow cooker as is, or you can always serve it on a bed of rice (one of my favorite ways to enjoy it . . . mostly because I LOVE rice) or any of the ways I mentioned above.

You can definitely find ways to “fancy” this up by adding additional seasonings (taco seasoning, cumin, chili powder, garlic powder, etc.) or ingredients (corn, black beans, tomatoes, etc.), but for the sake of keeping the recipe in its most simplistic form, I’ve left all of that “fancy” stuff out on this post. Why? Because it is very delicious in its simplistic form (it is delicious in “fancy” forms too) and I thought you should know that so you don’t have to waste time and effort if you don’t have the time and/or effort to spare.

Do not delay . . . add this to your weekly menu and I’m sure it’ll become a family favorite in no time!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (Approx. 1.5 lbs)
1 cup salsa

Add chicken to slow cooker.
Pour salsa over chicken.
Cook on low for 6 to 8 hours.

Remove chicken from the slow cooker. Shred. Place shredded chicken back in the slow cooker and stir to combine with salsa. Allow salsa to soak into chicken (about 20-30 minutes) before serving.

Serves 6.

Nutritional Information (Per Serving = 4 oz.)
Calories: 133
Protein: 26.6g
Carbs: 4g
Fat: 1.5g (0.3g = Sat.)
Fiber: 1.1g
Sugars: 0.3g

1 Comment | Chicken, DINNER, Gluten Free, Slow Cooker | Permalink
Posted by Mimi

Slow Cooker Multigrain Hot Cereal

June 30, 2011

I’m giving a “shout out” to my aunt Annie today! This recipe comes straight from her and I’ve been in love with this hot cereal ever since she shared the recipe with me! First off . . . I love the cooking method. I am usually quite busy most mornings, so the option to cook breakfast in the slow cooker overnight works wonders for me! I don’t even have to really do anything and I just wake up to a hot breakfast. It doesn’t get much easier than that! Additionally, I love the taste that comes from the mixture of all these wonderful whole grains. I might have to say that my favorite grains in the cereal would be the quinoa and the wheat. I just love the texture that these two grains provide in the cereal and when I eat the cereal it’s almost as if the grains pop in my mouth. This is one of those hot cereals that I love to throw my Strawberry Topping on. It makes it SO delicious. I also like to mix up a serving size of my vanilla protein drink and then pour it over the cereal (like you would milk). Stirring Greek yogurt into the cereal has also proven to be wonderful as well! However you decide to enjoy it, I hope you find as much pleasure in the cooking method AND the taste as I do.

Slow Cooker Multigrain Hot Cereal
Source: Adapted from Aunt Annie

4 cups steel cut oats
1/2 cup barley (whole, not pearled)
1/2 cup red quinoa (or white works too)
1/2 cup kamut
1/2 cup spelt
1/2 cup rye
1/2 cup amaranth
1/2 cup millet
1/2 cup wheat

Combine all ingredients making 8 total cups of dry cereal. (You can easily change the proportions to fit your tastes.) Put desired amount of cereal into a strainer and rinse thoroughly (this hot cereal cooks in a 3 to 1 ratio . . . 3 parts water to 1 part dry cereal). Measure 1 cup rinsed cereal to 3 cups water (and a dash of salt), put in glass pyrex bowl and set it inside the slow cooker. Put enough water in the slow cooker so the water is barely touching the bowl, going about 1/4 – 1/3 up the pyrex bowl. Cook on high for 4 1/2 hours, then on low for 1/2 hour more. You can also cook on low for 8-10 hours (cooking it overnight so it is ready for breakfast the next morning).

Add desired toppings like strawberry topping, maple syrup, raisins, milk, fresh/frozen berries, protein drink, yogurt, etc. You can also put in vanilla or almond flavoring.

Alternative Cooking Method
Add to rice cooker in 1 to 3 ratio of cereal to water. Add a dash of salt and cook as you would rice.

1 Cup Dry Cereal Makes Approximately 4 Servings.

Nutritional Information without Topping(s)
(Per Serving = Approx. 3/4 Cup Cooked Cereal)
Calories: 134.6
Protein: 5.2g
Carbs: 26.4g
Fat: 2.1g (0.4 = sat)

Leave a Comment » | BREAKFAST, Slow Cooker | Permalink
Posted by Mimi

Mimi's Fit Foods

Slow Cooker Lemon Chicken

Black Bean and Sweet Potato Turkey Chili

Slow Cooker Sesame Chicken

Fit & Easy Chicken Pot Pie

Green Enchilada Soup

Basic Slow Cooker Steel Cut Oats

Slow Cooker Chile Verde

Grandma Grover’s Chili

Slow Cooker Salsa Chicken

Slow Cooker Multigrain Hot Cereal

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