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Details about  250 Low Fat Slow Cooker Crock Pot Recipes for Various Diets eBook on CD Rom

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250 Low Fat Slow Cooker Crock Pot Recipes for Various Diets eBook on CD Rom
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Item condition:
29 Jun, 2012 20:00:12 BST
Winning bid:
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£0.90 Standard Delivery | See details
Item location:
Aylesbury, United Kingdom


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Item specifics



Product Type:

eBook on CD Rom

eBook Format:

exe: (Not for Mac systems)


Slow Cooker Recipes

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This item is delivered on an interactive CD Rom; readable on all PC platforms.
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250+ Slow Cooker Recipes


This 100+ page eBook, on CD Rom, offers you over 250 recipes you can make in your crockpot.

Easy to make recipes from simple ingredients that your entire family will love.

Making family meals is a snap with this eBook!


Place ingredients in the slow cooker before you leave for work and dinner is done when you come home!

Losing weight has never been easier and your family will never know they are eating healthy!

Recipe Example (taken from the book)

Drunken Rosemary Chicken with Basmati Rice
MAKES: 4 to 6 servings

8 chicken thighs (2 3/4 to 3 lb. total)
Salt and fresh-ground pepper
6 cloves garlic, peeled and thinly sliced
1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
1 cup Chardonnay or other dry white wine
1/2 cup fat-skimmed chicken broth
11/2 cups precooked dried white rice
1/4 cup chopped green onions (including tops)
Rosemary sprigs, rinsed

Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat.
Sprinkle thighs lightly with salt and pepper. Place thighs in a 4 1/2-quart or larger electric slow-cooker.

Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken.
Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.
Skim and discard fat from juices. Add rice and mix to moisten evenly.

Turn cooker to high; cover and cook, stirring several times, until rice is just tender to bite, about 5 minutes.
Spoon chicken and rice onto a platter. Sprinkle with onions and garnish with rosemary sprigs.

Add salt and pepper to taste.

Per serving: 242 cal., 17% (42 cal.) from fat; 26 g protein; 4.7 g fat (1.2 g sat.); 21 g carbo (0.6 g fiber); 113 mg
sodium; 99 mg chol.

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