12-oz extra-lean chuck roast, cut into bite-size pieces
4 oz fresh green beans, cut into 1-inch pieces
2 green bell peppers, coarsely chopped
10 oz grape tomatoes, halved
3 tbsp unsalted tomato paste
2 tbsp balsamic vinegar
2 cloves garlic, minced
3/4 tsp coarsely ground black pepper
2 oz dry whole-grain rotini or elbow macaroni pasta
2 cups coarsely chopped green cabbage
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh oregano
1 tsp chopped fresh thyme
1 1/4 tsp sea salt
Mist a 3- to 3½-qt slow cooker with cooking spray. In a large nonstick skillet, heat 1 tsp oil on medium-high. Add roast and cook, stirring occasionally, until browned, about 3 minutes. Transfer to slow cooker and add beans, bell peppers, tomatoes, tomato paste, vinegar, garlic, black pepper and 4 cups water; stir to combine. Cover and cook until roast is tender, 5 hours on high or 10 hours on low.
Stir in pasta, cabbage, parsley, oregano, thyme, salt and remaining oil; cover and cook for 30 more minutes on high.
Few things can instantly warm you up on a cool day like a comforting bowl of soup. Forget sodium-filled canned varieties and put together our spiced cauliflower soup, enlivened with turmeric, cardamom and saffron, with only 15 minutes of hands-on work.
Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.
Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.