Tomato and herbs
1 medium red onion, roughly chopped
1 yellow bell pepper seeded and chopped
1 medium carrot julienned
1 cup prepared tomato and basil pasta sauce
280 g package frozen spinach defrosted and drained
400 g can tomatoes undrained and crushed
230 g can tomato sauce
1 shallot minced
2 cloves garlic minced
1
/
2
tsp crushed red pepper
1 tsp salt
1
/
2
tsp freshly ground black pepper
1
/
2
tsp sugar
1
/
2
tsp ground thyme
1
/
2
tspground sage
3 Tbs fresh italian parsley chopped
1 cup lowfat mozzarella cheese grated
450 g ziti pasta cooked al dente and drained
Combine all of the ingredients, except for the mozzarella cheese
and pasta, in the Slow cooker. Cover: cook on the Low setting for
6 to 8 hours (or on High setting for 3 to 4 hours). For each indi-
vidual serving, place a serving of the pasta, sprinkled with the moz-
zarella cheese, in a pasta bowl, and then ladle the pasta sauce over
the top. Makes 6 servings: 2 grams of fat per serving.
Poultry
Chicken paprika
4 chicken
portions
30g butter
50g seasoned
flour
3 large
onions, chopped
4
carrots peeled and sliced
1
green pepper, de-seeded and chopped
1tsp paprika
1tsp tomato
puree
500ml chicken
stock
salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in seasoned flour. Using a pan, fry
the chicken in the butter until brown all over. Add onions and car-
rots and fry until soft. Add pepper, paprika, tomato puree, and the
remaining flour, stir well. Gradually mix in the chicken stock. Bring
to the boil and season.Transfer all ingredients to the crock pot and
place in the base unit. Cover with the lid and cook on the Low
setting for approx. 8-14 hours (or on the High setting for approx.
4-7 hours).
Slow Cooker
CKS510
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