Mediterranean Slow Cooker (5 page)

Ingredients:

Servings: 14

Units: US

1 (14 ounce) jar pizza sauce

1 (6 ounce) package pepperoni, sliced, chopped

8 medium green onions, chopped

1/2 cup red bell pepper, chopped

1 (2 1/4 ounce) can black olives, sliced and drained

1 cup mozzarella cheese, shredded

1 (8 ounce) package cream cheese, softened and cubed

Directions:

1. In a 1 ½ quart slow cooker, combine the pizza sauce, onions, olives, pepperoni and bell pepper. Cover and cook the dish on low heat for about 3 to 4 hours.

2. Add in the cream cheese and mozzarella until they melt.

1.         
   Moussaka
   

Ingredients:

Servings: 4-6

Units: US

1 medium eggplant, thinly sliced

2 (6 ounce) jars marinated artichoke hearts

3 medium potatoes

1 tablespoon basil

2 cups shredded muenster cheese

Directions:

1. Using a shallow pan, put some cooking spray and put on the eggplant slices per single layer.

2. Drain the artichoke hearts and reserve the marinade.

3. Put some of the marinade on the eggplant and save the remaining marinade.

4. Then, bake the eggplant for 20 minutes.

5. Slice the potatoes and spread half of them at the bottom of the slow cooker.

6. Sprinkle 1/3 of the basil.

7. Continue doing the layers until you achieve a 3 layer dish.

8. Sprinkle with the remaining marinade.

9. Cook on low for about 8 hours.

10. Put on some cheese and wait until the cheese melts for about 15 minutes.

11. To complete the dish, you can serve with bread and green salad.

1.         
   Mediterranean Pot Roast
   

Ingredients:

Servings: 6-8

Units: US

3 -4 lbs. boneless beef roast

1 teaspoon salt

1 tablespoon Italian seasoning

1 garlic clove, minced

1/2 cup beef broth

1/3 cup sun-dried tomato, chopped

1/2 cup kalamata olive, pitted

1/2 cup frozen pearl onions

Directions:             

1. Put the beef roast in the CrockPot.

2. Add all of the ingredients and put it over the roast.

3. Cook for about 5 to 6 hours. You may also combine the ingredients using a freezer bag and freeze it until it is already and set. Put the ingredients into the pot and cook for 6 to 8 hours.

1.         
   Slow Cooked Lemon Chicken
   

Ingredients:

6 bone-in chicken breast halves (12 ounces each), skin removed

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 tablespoons butter

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken bouillon granules

2 teaspoons minced fresh parsley

Hot cooked rice

Directions:

1. Put the chicken stock into the CrockPot.

2. Wash the chicken before you put it to the CrockPot then add lemon juice.

3. Use the spices and rub it all over the chicken.

4. Add some lemon skins to the chicken.

5. Cook the dish on high for about 4 to 6 hours.

1.         
   Crock Pot Mediterranean Beef Roast And Vegetables
   

Ingredients:

Yield: 4 to 6

Units: US

3 1/2 lbs. beef chuck roast

8 red potatoes

1/2 lb. baby carrots

4 garlic cloves, peeled, whole

1 teaspoon salt

1 teaspoon dried rosemary, crushed

1/2 teaspoon fresh ground black pepper

1/4 cup water

1/4 cup dry red wine

2 tablespoons cornstarch, dissolved in

2 tablespoons water

chopped parsley

Directions:

1. Put the carrots, garlic and potatoes in a slow cooker. Rub the beef road with salt, pepper and rosemary.

2. Place it on top of the vegetables then add some wine and water.

3. Cover the dish and cook on low for 1o to 11 hours.

4. Remove the roast and carve the pot roast. Make thin slices.

5. For the gravy, combine 2 cups of cooking liquid and add cornstarch. Blend it and mix. Cook the mixture for 1 minute.

6. You may garnish the dish with beef and vegetables then add the gravy.

1.        
   Mediterranean Vegetable Stew
   

Ingredients:

Servings: 6-7

Units: US

1 medium eggplant, chopped

2 zucchini, chopped

1 red bell peppers or 1 green bell pepper, seeded, diced

1/2 cup onion, chopped

3 large tomatoes, chopped or 1 (14 1/2 ounce) can diced tomatoes

1 tablespoon tomato paste

2 (14 ounce) cans garbanzo beans, drained and rinsed

1 (14 ounce) can water-packed artichoke hearts, drained and quartered

1 1/2 teaspoons dried oregano leaves

fresh ground black pepper

salt

crushed red pepper flakes, to taste

Directions:

1. Except for the noodles, put all of the ingredients in a slow cooker and stir.

2. Cook on low for about 7 to 9 hours. You may serve the dish with hot noodles.

1.         
   Crock Pot Pork Mediterranean Style
   

Ingredients:

Servings: 6-8

Units: US

1 (3 lb.) boneless pork shoulder

For the marinade

1/4 cup olive oil

1/4 cup lemon juice

2 teaspoons dried oregano

2 teaspoons dried mint

2 teaspoons mustard

2 teaspoons pesto sauce

6 crushed garlic cloves

salt and pepper

Directions:

1. Combine and mix all of the ingredients and put the roast in a bowl.

2. Pour half of the marinade. Cover and leave it in a cool place for about 10 to 12 hours.

3. When ready for cooking, preheat a frying pan.

4. Scrape the marinade along with the marinade in the bowl.