Paulene Christie - Slow Cooker Central Kids

Contents

Fresh for baby! Serves lots! Preparation 10 mins Cook 5 hours Cooker capacity 5 litres 3 small sweet potatoes 2 potatoes pumpkin 3 carrots 5 mushrooms 1 cup peas cup corn kernels 1 head broccoli 1 apple 1. Peel and dice all the ingredients. Place into the slow cooker with 1 cup water. 2. Cover and cook on HIGH for 5 hours. 3. 3.

Cool then pure until smooth. Divide into serving portions, and freeze. Jessica Lindsay As a first-time mum, I had a lot of trouble introducing solids to my baby. After reading up a bit on baby-led weaning I decided to give that a go. I learnt pasta was great for babies and toddlers; its simple and easy. I figured if I added a bit of cooking cream and fresh vegetables in the slow cooker I can make my own pasta sauces.

I have tried many concoctions but chicken, avocado and broccoli has definitely been the winner. Serves 4 Preparation 15 mins Cook 5 hours Cooker capacity 5 litres 2 chicken breast fillets 2 avocados 1 cup cooking cream 150 g (5 oz) broccoli, cut into florets Pasta or rice, to serve 1. Combine the chicken, avocado and cooking cream in the slow cooker. 2. Cover and cook on LOW for 4 hours. 3.

Add the broccoli and cook, covered, for a further 1 hour. 4. Serve with pasta or rice. Jessica Goodyer As Mum to four young children I needed to find a way to feed my baby economically and easily. Doing this in the slow cooker meant I could get it all in the pot and walk away, knowing I was giving him the nutrition (with no store-bought preservatives) that he needed, AND the time! Makes 11 cups Preparation 15 mins Cook 4 hours Cooker capacity 6 litres 1 pumpkin (about the size of side plate) 1 parsnip 2 potatoes 2 big carrots 1 big handful of spinach 2 sweet potatoes head of broccoli 2 large apples 2 teaspoons chicken stock powder cup couscous 1. Peel, deseed, and chop all veggies as required.

The smaller its chopped the quicker it will cook. I chopped mine into fingerprint sized pieces. 2. Add to the slow cooker with the stock powder and enough water to submerge the vegetables. 3. 4. 4.

Stir in the couscous. Put lid back on and turn off slow cooker. Leave to soften couscous and cool slightly. 5. Pure mixture in a food processor until smooth. Divide into serving portions, and freeze any that wont be used within a day or two.

Debbie Manteiga Apple pure is an ideal baby food as its easy to digest. Pink lady and royal gala apples are best as they are sweet and not too tart. One of the apples may be replaced with a ripe pear. Leftovers may be frozen in ice cube trays for later use. Older kids or adults can also enjoy this as a dessert with a scoop of ice-cream. Serves 5 portions as baby food Preparation 5 mins Cook 2 hours Cooker capacity 1.5 litres 5 large pink lady apples Pinch of ground cinnamon (optional) 1.

Peel and core apples, and chop roughly. Place into the slow cooker with 2 tablespoons water and the cinnamon (if using). 2. Cover and cook on HIGH for two hours, stirring once or twice during cooking. 3. Mash with back of spoon when soft, or pure in a food processor.

Tennille Langley I made this for my little girl when she first went on to solids, as I wanted to know what was in her food. Serves 12 Preparation 5 mins Cook 45 hours Cooker capacity 1.5 litres 1 banana 1 apple 1 handful blueberries cup rice handful rolled oats 1. Peel and chop the banana and apple. Combine with the other ingredients and 1 cups water in the slow cooker. 2. Cover and cook on LOW for 45 hours or until rice is soft.

Stir a few times during cooking. Pure and pass through a sieve. NOTE: This didnt freeze well unfortunately. Keep in the fridge for up to 3 days. Samantha Carter This recipe is so easy the kids can make it themselves. Serves 8 Preparation 5 mins Cook 34 hours Cooker capacity 6 litres 5 x 420 g (15 oz) cans 5 bean mix, rinsed and drained 300 g (10 oz) jar medium (or mild if you prefer) chunky salsa cup brown sugar 1.

Combine all the ingredients in the slow cooker. 2. Cover and cook on LOW for 34 hours. NOTE: These are delicious just with toast or can be added to a full cooked breakfast. Fried diced bacon can also be added for extra flavour. Fiona Masters Imagine a big tasty mushroom filled with garlic butter, bacon, tomato, spinach and topped with melted tasty cheese! You can vary the fillings to fit your taste.

Makes 2 Preparation 10 mins Cook 1 hour Cooker capacity 6 litres 2 large flat mushrooms 2 teaspoons garlic butter (or add your own minced garlic to regular butter) 4 cherry tomatoes, diced 6 baby spinach leaves, cut into strips 50 g diced bacon cup grated tasty cheese 1. Line the slow cooker with baking paper. Gently remove the stalk from the mushrooms. 2. Top the mushrooms with garlic butter, tomato, spinach and bacon. Carefully place into the slow cooker.

Sprinkle cheese onto the mushroom topping. 3. Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 45 minutes1 hour, until the mushroom is cooked and cheese has melted. Paulene Christie A fully loaded breakfast sure to satisfy! I used to take a lot of time making big breakfasts for the family on special occasions, so I wanted something I could quickly put together. The kids enjoy helping me make it too! It is a great dish to add leftovers to as well. Serves 610 Preparation 15 mins Cook 2 hours Cooker capacity 6 litres 500 g (1 lb 2 oz) potato gems 1 cups grated tasty cheese 6 cooked and chopped sausages (or bacon rashers) 1 onion, sliced cup HP sauce 1 tablespoons Worcestershire sauce 4 tomatoes, sliced 6 eggs 200 g (7 oz) feta cheese, crumbled 1.

Line the slow cooker with baking paper. Make a layer of potato gems on the bottom and sprinkle with a thin layer of cheese. 2. Add the sausages and onion, and drizzle with the sauces. Make a layer of tomato slices and season with salt and pepper. 3. 3.

Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 2 hours. Melinda Boddington This recipe is delicious and the whole family will love it. So easy for the kids to make. You can also have it cold with a fresh salad for a quick and easy lunch. Serves 46 Preparation 30 mins Cook 12 hours Cooker capacity 5 litres 20 fish fingers 2 tomatoes, diced 1 onion, diced 8 eggs, lightly beaten cup cream 1 cup grated tasty cheese 1. Line a slow cooker with baking paper.

Arrange the fish fingers in a single layer on the paper. Spread the tomato and onion evenly over the fish fingers. 2. Combine the eggs, cream and half the cheese in a bowl and season with salt and pepper. Pour over the fish fingers. 3.

Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 12 hours. 5 minutes before serving, sprinkle the remaining cheese over the top. NOTE: If you want you can also add chopped bacon and/or capsicum (peppers). Carol Wilkinson On busy school or sport mornings this is a great breakfast to eat on the run. You could cook it the night before and grab a cold slice from the fridge or reheat and away you go. Its also yummy for school lunchboxes or mess-free travel meals on the road.

Serves 4 Preparation 15 mins Cook 1 hours Cooker capacity 6 litres Spray oil 1 cup grated tasty cheese 8 eggs, lightly beaten 2 large mushrooms, diced onion, diced 125 g (4 oz) diced bacon 1. Spray a silicone flan case with spray oil, or line your slow cooker directly with baking paper and spray with oil. 2. Spread cup of the cheese on the bottom of the flan case or paper so that when the cooked slice is inverted onto a serving plate the cheese is on top. 3. 4. 4.

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