Dietitian created slow cooker recipes for quick, nutritious meals! I love my slow cooker, especially in the fall months when the weather gets cooler and school (for the kiddos) and work (for me) are both busy!
As a busy working mom of three kids (who is now solo parenting), life can be hectic to say the least. We’ve all felt overwhelmed with the daily duties that come along with parenting–especially now that school and activities are in full swing. Just when one meal is prepared, served and cleaned up, it feels like the next one is about to start!
Enter the slow cooker.
Being able to throw all the ingredients into one pot, hit a switch, and in a few hours return to find a delicious home cooked meal is a real life (and sanity) saver. I know I am always looking for new slow cooker recipes, so I thought I would share a few recipes created by my dietitian peers that are both delicious and nutritious!
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
These look tasty. I’ve saved the pin. What type of slow cooker do you use?
I have a regular old Crock-Pot. When that one gets too old, I’d like to switch to an Instant Pot 🙂
All of these sounds amazing! And the fact that they are easy to make, make them even better haha definitely adding these to my list 🙂