Dietary recipes in a slow cooker. Grocery list. Video

Dietary recipes in a slow cooker: a brief overview of why a slow cooker is good for losing weight.

Even when frying, even when boiling,

Cook everything in a slow cooker

And you, dieters, will be happy! Because any dietary dish can be prepared in this miracle pan. Don't believe me? Then we go to you. With recipes!

Useful properties of a multicooker

This device is remarkable because it is multifunctional (multi-many).

He has as many as 6 programs:

Buckwheat. Program for cooking various cereals. You don’t need to bother with calculating the amount of cereal and liquid, just pour in the cereal, pour in the liquid, add salt, oil, spices (optional) - the microprocessor will do the rest for you: cook the crumbly porridge, make sure it doesn’t burn, so that it doesn’t “run away” "so that it doesn't get cold. Don't be afraid - he won't eat your porridge for you.
Pilaf. Prepare real pilaf, just like in a restaurant. Or regular rice porridge with vegetables. Any whim at your request.
Milk porridge. Well, this is clear without words. He cooks small porridges - either for the baby or for the mother.
Bakery. Bakes casseroles, pies, muffins, biscuits, can bake meat, poultry, fish - either with butter or in its own juice.
Extinguishing. No, not a fire! As for the rest, everything is extinguished. And he even makes vegetable preparations for the winter.
Steaming. For this function alone, the multicooker is a “must buy” for those who plan to “make friends with the diet” - the food turns out to be as healthy and harmless as possible: vitamins are not destroyed, calories are not added, and dishes do not become boring. You can also cook pasta and noodles and even boil milk without having to chase it.

Having a delay timer will allow you to get the finished dish by the appointed hour: “Oatmeal, sir!”

And now for the recipes!

Dietary recipes in a slow cooker. Cutlets in their own juice with vegetables

Preparation:

Take 800 g of ground beef, add one onion, ground in a blender, add salt and pepper to taste, stir, form cutlets and lightly fry them on both sides in vegetable oil.
Place the cutlets in the multicooker, add chopped vegetables (green beans, cauliflower, broccoli) on top, close the multicooker and set the “Stew” or “Steam” mode for 30 minutes.
During cooking, the vegetables will become saturated with the spirit of the cutlets, and the cutlets with the spirit of the vegetables. The dish will only benefit from this interaction. Try it!

KBJU per 100 g: proteins – 11.45; fats – 12.27; carbohydrates – 2.53; calorie content – 169.82.

Video:

Recipe for borscht with lean beef

Cooking time: 2 hours
Number of servings: 6 pcs.
Number of calories per 100 g of dish: 40 Kcal

Ingredients

Beef – 600 g
Cabbage – 350 g
Potatoes – 3 pcs.
Beets – 1 pc.
Carrots – 1 pc.
Onions – 1 pc.
Tomatoes – 2 pcs.
Water – 1.5 l
Lemon juice – 1 tbsp.
Vegetable oil – 1 tbsp.
Bay leaf – 2-3 pcs.
Black peppercorns – 5-6 pcs.
Green onion – 50 g
Salt, ground black pepper - to taste

Preparation

Wash the meat, trim off all the fat and cut into small pieces. Fry in a small amount of vegetable oil in a multicooker (20 minutes, “Baking” mode). Finely chop the cabbage. Grate the beets and carrots on a coarse grater. Finely chop the onion. Cut potatoes and fresh tomatoes into cubes. If you don’t have fresh tomatoes, you can use canned ones, but you can’t use tomato or ketchup - these are not dietary products at all.

Yes, borscht can also be dietary!

Place all the vegetables in a slow cooker in layers on top of the meat: onions, potatoes, beets, carrots, cabbage. Fill with water to the very top mark in the multicooker bowl. Add salt, pepper (ground and peppercorns), bay leaf and lemon juice. If you don’t have fresh lemon juice, you can dilute a couple of grains of citric acid in water. It is unacceptable to use vinegar - it is not a dietary product.

In the “Baking” mode, bring the borscht to a boil, but do not let it boil, but immediately switch to the “Stewing” mode and leave it for 1.5 hours. After the readiness signal, the borscht should steep (25-30 minutes), and then it can be poured into plates. It is recommended to sprinkle the borscht with finely chopped green onions on the plate. For those who are not on a strict diet, you can add a spoonful of sour cream, but this will increase the calorie content of the portions.

Dietary recipes in a slow cooker. Steamed chicken cutlets

Preparation:

Prepare minced chicken breasts. We cut 900 g of breasts into pieces, also cut one large onion into pieces, soak 3 pieces of white bread with half a glass of milk and pass everything through a meat grinder.
Finely chop the greens (parsley, dill, lettuce) and add to the minced meat, break one egg there, add salt and pepper to taste and mix well. We form cutlets and place them in a mesh tray.
Pour hot water into the multicooker, place a tray with cutlets and set the “Steam” mode for 25 minutes. When time passes, the delicious steamed cutlets will be ready.

KBJU per 100 g: proteins – 12.3; fats – 5.75; carbohydrates – 5.29; calorie content – 123.26.

Video:

PP baking in a multicooker - corn flour biscuit

Even on a diet, you can afford to bake; PP baking in a slow cooker turns out no worse than in the oven. Let's prepare a biscuit with corn flour sweetener.

3 eggs;
0.5 cups corn flour;
1 tbsp. l. corn starch;
0.25 cups of erythritol (sweetener);
0.5 tsp. baking powder.

Beat the eggs with the addition of sweetener. With this product, eggs are beaten worse than with sugar, so you will have to work longer with the mixer. When the mass becomes fluffy, add corn flour, baking powder and starch. The dough will be a little more liquid than a regular sponge cake. Pour the dough into a greased bowl and bake for 65 minutes on the “Baking” program.

Steamed diet fish cutlets

For a change, we’ll have a “fish day” and cook fish cakes.

To do this, take half a kilogram of minced fish (it can be fatty - for example, from salmon, or lean - from pike or pollock, in this case add a tablespoon of vegetable oil) and break one egg into it. Pour 50 g of white bread with half a glass of milk, stir until smooth and also add to the minced meat.
Salt and pepper to taste, add 50 g of finely chopped dill and mix everything thoroughly. We form cutlets and place them in a mesh tray. Place the tray in the multicooker and set the “Steam” function for 30 minutes. Another healthy and tasty dish is ready.

KBJU per 100 g: proteins – 12.16; fats – 1.81; carbohydrates – 4.52; calorie content – 83.7.

Video:

Cheesecake made from cottage cheese and cookies in a slow cooker

I'll start with this recipe. What's good about it? Because it requires the most ordinary products - no cream cheese or any other exotic ingredients. Everything is accessible and simple. However, like cooking, this cheesecake does not require dancing with tambourines. The result is excellent!

Ingredients for curd mass:

500 g (preferably fatty)
200 g sugar
3 eggs
200 g sour cream
3 tbsp. l. starch
2/3 tsp. baking powder
1/3 tsp. salt
1/4 tsp. vanillin

Base ingredients:

200 g shortbread cookies;
80 g butter.

Step-by-step preparation:

The first thing we need to do is grease the multicooker bowl with oil. I advise you not to ignore this, even if you have a non-stick bowl. Butter will add flavor!

Now put the cookies into the processor. You can break it into pieces first. Don't have a combine? Grate the cookies. Our goal is to grind the cookies into crumbs.

Add melted butter and mix thoroughly.

Pour the mixture into the multicooker bowl. We form the bottom and make a small side.

Now let's get to the filling. Separate the whites from the yolks and set aside for now. But put the yolks and all other ingredients for the filling into a blender and beat until smooth.

Pour the resulting mass into a bowl.

Using a mixer, turn the whites into a fluffy foam (up to stable peaks). Add the curd mass in portions, stirring, to the protein foam.

Pour the filling into the base and level it out.

Cook on the “Baking” program for 50 minutes, closing the lid.

After the signal about the end of the program, wait another 10 minutes and open the lid. Now you need to wait for the cheesecake to cool completely. It's not fast. To speed up cooling, remove the bowl from the multi, but not immediately, but after an hour or two.

When everything has cooled completely, remove the cheesecake using a steamer rack. The photo shows how to do this.

Place the dessert in the refrigerator, after 3-4 hours you can cut it!

Dietary recipes in a slow cooker. Steamed cheesecakes

Steaming in a slow cooker is convenient for cooking not only cutlets, but also other dishes, and at least the same cheesecakes that you probably only fried before. Now try “boiled” cheesecakes - they will have noticeably fewer calories than fried ones.

Preparation:

In 400 g of cottage cheese, break one egg, pour 3 teaspoons of sugar, a third of a teaspoon of salt, three tablespoons of flour and vanilla on the tip of a knife. Grind with a fork, and then beat a little with a blender until a thick, homogeneous mass. With wet hands, form the cheesecakes and place them on a mesh tray.
Pour less than half of the water into the multicooker cup, place a tray with cheesecakes on the cup, and set the “Steam” mode for 20 minutes. When ready, cool the cheesecakes, transfer them to a plate, pour them with what you like - jam, honey, sour cream, yogurt, condensed milk. And you can enjoy it.

KBJU per 100 g: proteins – 14.3; fats – 7.6; carbohydrates – 16.77; calorie content – 195.13.

Video:

Another legendary cheesecake in a slow cooker - New York

This version of cheese cake is also a legend! Many housewives were hunting for the classic New York recipe. Now, thanks to the capabilities of the Internet, there is no need to organize a hunt - choose a proven option and cook. I’ll tell you not only how to bake the legendary cheesecake cartoon, but also how to make your own cookies for its base!

Cookie base ingredients:

200 g whole grain wheat flour
50 g butter
100 g sugar
1 tbsp. honey
60 ml milk
1 tsp without baking powder top
vanillin and salt - a pinch

Cheesecake ingredients

for the base:

100 g butter
300 g cookies

For filling:

800 g curd cheese
300 g sugar
3 eggs
3 yolks
50 ml milk
90 ml heavy cream
1 tbsp. corn starch
zest of half a lemon
1 tbsp. lemon juice
salt, vanillin - a couple of pinches each

Preparation step by step:

Let's start with cookies. Mix all the products (the oil should be at room temperature), put it in a bag and put it in the refrigerator for an hour.
Then roll out thinly (0.5 cm thick), cut into cookies and bake in the oven on parchment. Temperature - 170 degrees, time - 20 minutes.
Once the cookies have cooled, you can prepare the cheesecake itself.
Grind the cookies into crumbs and mix with soft butter. The result is a crumb that will hold its shape well. We lay out a base with sides from this crumb. We compact everything well.
We make the curd filling in a blender. You just need to mix all the ingredients until smooth. Just make sure you don’t allow it to be whipped so that air doesn’t get bubbles into the mass, just mix. It is most convenient to do this in a blender at low speeds.
Pour the filling into the multi bowl to the base and set to bake. “Baking” mode for 1 hour, but after the end of the program, do not open the lid for another 10 minutes. Next, open the multicooker and let the dessert cool for another 40 minutes. Let's put our bowl in the refrigerator for 10-12 hours. More convenient for the night.
In the morning, carefully remove. You can have a real festive tea party!

Vegetable stew in a slow cooker

Anyone who has ever cooked a dish in a pot knows how the taste of the most familiar foods changes if you place them in such a container. Moreover, the taste changes for the better. Let's try to cook vegetable stew in a slow cooker: after all, in essence, a slow cooker is nothing more than a large electric pot.

Preparation:

First, prepare all the ingredients. Cut the vegetables into small cubes and place them separately: two medium tomatoes, one zucchini, one eggplant (you can peel it first to avoid bitterness), one bell pepper, one medium onion, grate one carrot and chop 300 g of cabbage .
First put the tomatoes in a multicooker cup, then onions, zucchini, carrots, eggplant, peppers, cabbage, pour three tablespoons of mayonnaise on top and sprinkle with one teaspoon of salt - mix everything lightly. We do not add any water or oil.
Set the “Quenching” mode for 40 minutes. When the time is up, the finished stew needs to be stirred. Divide into portions, garnish with herbs and serve.

KBJU per 100 g: proteins – 1.03; fats – 2.15; carbohydrates – 4.82; calorie content – 42.88.

Video:

Dietary recipes in a slow cooker. Vegetarian vegetable soup

Well, the turn has come to dietary soups prepared in a slow cooker. This will be a soup that is equally good for both adults and children.

Preparation:

Dice 1 bell pepper, 4 medium potatoes, 1 tomato and 1 onion. Cut 1 medium carrot into half rings. Pour about two liters of water into the multicooker cup and add chopped vegetables there.
Add salt to taste, spices to taste (ground black pepper, oregano, turmeric, allspice) and one bay leaf. Set the “Extinguishing” mode for 35 minutes. After the specified time, a simple and tasty dietary soup will be ready.

KBJU per 100 g: proteins – 0.48; fats – 0.1; carbohydrates – 3.12; calorie content – 15.1.

Video:

Chicken fillet

0.5 kg boneless, skinless chicken breast;
2–3 cloves of garlic;
soy sauce;
pepper, salt.

Rinse the fillets and pat dry with a paper towel to remove excess moisture.
Brush the meat with soy sauce. Sprinkle with chopped garlic, salt and pepper. Marinate for 20–30 minutes.
Wrap the chicken in foil. Place on the bottom of the bowl, previously lined with baking paper (this is necessary so that the foil does not scratch the coating).
Cook for half an hour in the “Baking” mode.

Breast goes well with vegetables, cereals, beans, and lentils.

PP dishes cooked in a slow cooker turn out juicy, tasty and aromatic. If you regularly include them in your menu, sticking to proper nutrition will be much easier.

Dietary recipes in a slow cooker. Buckwheat porridge with mushrooms

No way without porridge. Especially without it being so fragrant and tasty. Let's get ready!

Preparation:

Cut one onion into cubes, grate one carrot on a medium grater and cut the champignons (300 g) into slices. Since we will be preparing buckwheat porridge, we will turn on the “Buckwheat” mode on the multicooker - it was set specifically for inattentive cooks.
Our time is 25 minutes. Turned it on, waited 5 minutes for the multicooker to heat up, pour in 3 tablespoons of sunflower oil and fry the onion in it for 5 minutes with the lid open, stirring occasionally, then add the carrots and, stirring, continue frying for another 5 minutes. Finally, add the mushrooms and, stirring, fry for 5 minutes.
After frying, add salt and pepper to taste (1 teaspoon each), stir, close the lid and wait the remaining 5 minutes. Open the lid, pour one glass of washed buckwheat into the roast and add 550 ml of hot water. Mix again. Set the time to 30 minutes. We wait. Let's work up an appetite. And finally...!

KBJU per 100 g: proteins – 3.04; fats – 3.19; carbohydrates – 9.98; calorie content – 78.79.

Video:

- Pesya, did you see what kind of mug the neighbor’s cat ate for himself?
- So what?
- And yet it’s all on our mice!

Tags: video recipes, recipes for every day

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Yeast pie with mushrooms

Lenten yeast baked goods can be both sweet and salty. Open and closed pies, pies, buns, bagels - all this can be made from such a tasty and airy dough.

Products

For the test:

Warm boiled water – 0.5 l.
Pressed live yeast – 50 gr.
Sugar – 2-4 tbsp. l.
Salt – 1 tsp.
Flour - as needed
Unscented vegetable oil – 50-70 gr.

For filling:

Mushrooms – 500 gr.
Carrot – 1 pc. (large)
White onion – 1 pc. (large)
Salt, seasonings - to taste.

If it is a sweet, lean pastry, increase the amount of sugar in the dough. For lean yeast dough, it is better to use live yeast, they will rise the mass better and the pie will turn out fluffy.

Preparation

The dough can be prepared in two ways: sponged and straight, or direct kneading. Let's look at both.

Sponge method:

Dissolve sugar and salt in warm water. Add the yeast and stir until it dissolves in the liquid. Give 10-15 minutes. stand until small bubbles appear. This is the yeast that begins to “make friends” with sugar.
Sift about 2 tbsp. flour. Add them to the yeast liquid and stir so that there are no lumps. Cover with a cotton towel and place in a warm place, protected from drafts, for 30-40 minutes. During this time, the dough should approximately double in size.
Pour vegetable oil into the dough and begin adding sifted flour, kneading a soft but elastic dough. Cover again with a towel and place in the same place for 1.5-2 hours. The dough will increase in size. It needs to be squashed once and allowed to rise again.
After this, you can begin to form the pie.

Direct kneading method (no steam):

Add sugar, salt, yeast to warm water and stir until smooth. Add oil.
Sift the flour and gradually add it to the liquid, kneading the soft dough.
Cover with a towel and place in a warm place for 1.5-2 hours to rise. Process with two kneads. After that, let's move on to the pie.

The pie itself:

While the dough is rising, prepare the filling. Chop the mushrooms and fry in vegetable oil, adding diced onions and finely grated carrots. Season with salt and seasonings. The mushroom filling can be prepared in a slow cooker, or in a frying pan - whichever is more convenient.
Divide the dough into two unequal parts. Knead the larger one on a board with a small amount of flour and shape it with your hands!!! pancake, about 1-15 cm thick. Calculate the size so as to cover the bottom and sides of the bowl in the multicooker.
Grease the bowl with oil, sprinkle with flour and place the prepared dough. Spread the filling and smooth it out with a spoon.
We also knead the second half of the dough and make a “lid” for the pie. Cover the filling and make punctures with a fork or thin stick so that air escapes during baking and the dough does not “tear”. Grease the top with vegetable oil to create a shiny crust on the finished pie.

Set the “Baking” mode for 1-1.2 hours, close the lid and bake until the sound signal.
Leave the finished pie for 10-15 minutes. in the bowl with the lid open. Let the baked goods sit and rest.

Remove using a steamer rack and place on a plate. Sprinkle with chopped dill and green onions. The pie will be delicious both warm and cold.