{"id":16588,"date":"2016-06-09T14:35:09","date_gmt":"2016-06-09T21:35:09","guid":{"rendered":"https:\/\/landing-uat.thedolcediet.com\/blog\/?p=16588"},"modified":"2021-07-19T07:06:27","modified_gmt":"2021-07-19T07:06:27","slug":"slow-cooker-appetizers","status":"publish","type":"post","link":"https:\/\/landing-uat.thedolcediet.com\/blog\/slow-cooker-appetizers\/","title":{"rendered":"Slow Cooker Appetizers"},"content":{"rendered":"<h2>Slow Cooker Appetizers<\/h2>\n<h4>by Samantha Coogan, MS, RDN, LD<\/h4>\n<h3>Balsamic Brussels Sprouts<\/h3>\n<p>Ingredients<br \/>\n\u2022\t\u00bd cup balsamic vinegar<br \/>\n\u2022\t2 tbsp. coconut sugar, packed<br \/>\n\u2022\t2 lbs. Brussels sprouts, trimmed and halved<br \/>\n\u2022\t2 tbsp. grapeseed oil<br \/>\n\u2022\tKosher salt and freshly ground black pepper<br \/>\n\u2022\t2 tbsp. grass-fed butter, cut into cubes<br \/>\n\u2022\t\u00bc cup freshly grated Parmesan cheese<br \/>\nDirections<br \/>\n\u2022\tTo make the balsamic reduction, add balsamic vinegar and coconut sugar to a small saucepan over medium heat.<br \/>\n\u2022\tBring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.<br \/>\n\u2022\tPlace Brussels sprouts into a 3-qt slow cooker.<br \/>\n\u2022\tStir in grapeseed oil and season with salt and pepper, to taste. Top with butter.<br \/>\n\u2022\tCover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.<br \/>\n\u2022\tServe immediately, drizzled with balsamic reduction and topped with Parmesan.<\/p>\n<h3>Chicken &amp; Kale Soup<\/h3>\n<p>Ingredients<br \/>\n\u2022\t1 \u00bc lbs. boneless skinless chicken breasts (raw)<br \/>\n\u2022\t1 \u00bc cups chopped yellow onion (1 medium onion)<br \/>\n\u2022\t1 cup chopped celery (about 3 stalks)<br \/>\n\u2022\t4 cloves garlic, minced<br \/>\n\u2022\t2 tbsp. grapeseed oil<br \/>\n\u2022\t\u00be cup dry quinoa<br \/>\n\u2022\t\u00bd tsp. dried thyme<br \/>\n\u2022\t\u00bd tsp. dried rosemary, crushed<br \/>\n\u2022\t4 (14.5 oz) cans low-sodium vegetable broth<br \/>\n\u2022\tSalt and freshly ground black pepper, to taste<br \/>\n\u2022\t1 (15.5 oz) can Cannellini beans, drained and rinsed<br \/>\n\u2022\t4 cups packed kale, roughly chopped (thick ribs chopped and discarded)<br \/>\n\u2022\t3 tbsp. chopped fresh parsley<br \/>\n\u2022\t2 tbsp. fresh lemon juice<br \/>\n\u2022\tFinely shredded parmesan cheese, for serving<br \/>\nDirections<br \/>\n\u2022\tAdd chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with grapeseed oil.<br \/>\n\u2022\tAdd quinoa, thyme, rosemary and pour in chicken broth.<br \/>\n\u2022\tSeason with salt and pepper to taste.<br \/>\n\u2022\tCover and cook on HIGH for 3\u00bd &#8211; 4 hours or on LOW 7 &#8211; 8 hours.<br \/>\n\u2022\tRemove chicken, and let rest 10 minutes, then cut into bite-sized pieces and return to soup.<br \/>\n\u2022\tMeanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH another 10 &#8211; 20 minutes until kale has reached desired doneness.<br \/>\n\u2022\tServe warm topped with parmesan cheese.<\/p>\n<h3>Chicken Lettuce Wraps<\/h3>\n<p>Ingredients<br \/>\n\u2022\t2 lbs. ground chicken<br \/>\n\u2022\t3 cloves garlic, minced<br \/>\n\u2022\t1 red bell pepper, cored and finely chopped<br \/>\n\u2022\t\u00bd cup finely chopped yellow onion<br \/>\n\u2022\t\u00bd cup teriyaki sauce<br \/>\n\u2022\t2 tbsp. low-sodium soy sauce<br \/>\n\u2022\tSalt and freshly ground black pepper<br \/>\n\u2022\t1 (8 oz.) can sliced water chestnuts, drained and rinsed<br \/>\n\u2022\t1 \u00bd cups cooked white or brown rice<br \/>\n\u2022\t3 green onions, sliced<br \/>\n\u2022\t1 tbsp. rice vinegar and 1 1\/2 tsp sesame oil (optional)<br \/>\n\u2022\t2 heads Romaine lettuce<br \/>\nDirections<br \/>\n\u2022\tPlace ground chicken and garlic in skillet.<br \/>\n\u2022\tHeat mixture, stirring occasionally, until chicken is no longer pink.<br \/>\n\u2022\tDrain off liquid and pour mixture into a 5 &#8211; 7 quart slow cooker.<br \/>\n\u2022\tAdd bell pepper, onion, teriyaki sauce, soy sauce, \u00bd tsp. salt and 1\/2 tsp. pepper and toss mixture.<br \/>\n\u2022\tCover and cook on LOW 2 &#8211; 3 hours until chicken is tender.<br \/>\n\u2022\tStir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, and cook until heated through (about 3 &#8211; 5 minutes).<br \/>\n\u2022\tSeason with additional salt as desired.<br \/>\n\u2022\tSeparate Romaine lettuce leaves and serve with chicken filling.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\" alt=\"blog-divider-line\" width=\"620\" height=\"60\" class=\"aligncenter size-full wp-image-15477\" srcset=\"https:\/\/landing-uat.thedolcediet.com\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg 620w, https:\/\/landing-uat.thedolcediet.com\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line-300x29.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><br \/>\n<a href=\"http:\/\/shop.thedolcediet.com\/The-Dolce-Diet-3-Weeks-to-Shredded-revised-p\/r3w2s.htm\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-16276\" src=\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\" alt=\"3-weeks-to-shredded-shop-banner\" width=\"620\" height=\"235\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slow Cooker Appetizers by Samantha Coogan, MS, RDN, LD Balsamic Brussels Sprouts Ingredients \u2022 \u00bd cup balsamic vinegar \u2022 2 tbsp. coconut sugar, packed \u2022 2 lbs. Brussels sprouts, trimmed and halved \u2022 2 tbsp. grapeseed oil \u2022 Kosher salt and freshly ground black pepper \u2022 2 tbsp. grass-fed butter, cut into cubes \u2022 \u00bc [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":16589,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[],"class_list":["post-16588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow Cooker Appetizers - The Dolce Diet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/landing-uat.thedolcediet.com\/blog\/slow-cooker-appetizers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slow Cooker Appetizers - The Dolce Diet\" \/>\n<meta property=\"og:description\" content=\"Slow Cooker Appetizers by Samantha Coogan, MS, RDN, LD Balsamic Brussels Sprouts Ingredients \u2022 \u00bd cup balsamic vinegar \u2022 2 tbsp. coconut sugar, packed \u2022 2 lbs. 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