• Place meat in slow cooker and season with the french onion soup and herbs
• Add all the other vegetables & tomatoes then season with mixed herbs and onion powder
• Cook on HIGH for 3hrs then LOW for 2hrs. Alternatively it could cook for around 8hrs on low.
• When cooked you can add a cornflour slurry to thicken the beautiful juices

• Cook on low for 6hrs
• Added already cooked pasta at the and sprinkle cheese on top to serve
• (Or choose one of the other serving options above)

• Place lamb shanks in slow cooker
• Baste generously with fruit chutney
• Sprinkle with rosemary and top with crushed garlic
• Cook on low for 6hrs
• After cooking mix the cooking liquids on stove top with gravy powder thicken into a lovely serving gravy!
• We served ours with slow cooked baked baby potatoes, steamed broccolini, fresh corn cobs, fresh carrots and baby peas
• VARIATION: This recipe would also work with a roast lamb instead of shanks. With extra cooking time added to allow for size of lamb piece.

• In your slow cooker add all ingredients except the zucchini, spinach and pasta
• Cook on low for 8hrs (adding zucchini, spinach and pasta only in the final hour of cooking)
• Serve with crusty bread rolls for a vegetarian feast of goodness
• NOTE: You can also find this great recipe on page 32 of our 5th book – FAMILY FAVOURITES available HERE

Cooking the filling …

• Add all the filling ingredients to small slow cooker and mix well. Cook on low for 3hrs, stirring occasionally to remove any lumps.
• I did this the day before then stored the cooked mince in the fridge overnight.

Cooking the stuffed zucchini …

• Take each large zucchini and slice carefully in half. Lay each half down and carefully scoop out the centre flesh – leaving a small perimeter around the edges to hold it's shape (see smaller photo above). I did this with a tsp spoon measure but a melon baller would also work.
• Take approx 1 – 1.5 cups of your cooked mince mixture and add the breadcrumbs, mix well.
• Use this mixture to fill the hollowed out zucchinis.
• Place these filled zucchinis in slow cooker, on a sheet of baking paper, and cook with TEA TOWEL TRICK in place for 3hrs low (see notes)
• Option 1: Add a little grated cheeses on each one in final 15mins of slow cooking to allow cheese to melt

  Option 2: Carefully move the zucchini's to oven tray, top with the cheeses and brown in a hot oven for 5mins

NOTES

• This recipe makes enough mince mixture for at least 8 zucchinis instead of 4 if you need them. Remember to add more breadcrumbs if you do make more mince mixture. Alternatively you could use your leftover Mexican mince in this recipe >>> HERE
• Because I cooked the mince the day before I was starting with cold mince. If you cook this both on the same day, starting with hot mince in the zucchini, it will reduce the cook time of the stuffed zucchinis, so just cook until they are nicely tender

• Mix all ingredients in the slow cooker (except pasta)
• Cooked on low 4hrs
• Add pasta and mix gently
• Cook for additional 1.5hrs on low
• Serve with shaved parmesan & sour cream

• Slice topside beef into thick steaks. Marinate in red wine, Worcestershire, rosemary, thyme, garlic & some of the onion overnight.
• Sear off quickly your marinated steaks before beginning the slow cooking.
• Add all into the slow cooker (including the marinade liquids) with more onions, baby carrots, mushrooms & tomato paste. Add a sprinkle of veggetta.
• Slow cook on low for 8 hours.
• Remove the meat when tender and thicken the gravy with corn flour (mixed in a little water to form a slurry).

• Add all the main ingredients (except green beans) to slow cooker and cook on low for 4 and a half hours
• Add beans after 2 and a half hours.
• Debone chicken legs and return the meat to the pot to serve.
• Serve on cooked bow-tie pasta with steamed broccoli, and Mozzarella cheese to serve if you want.

• Fry bacon, mushrooms, spaghetti herbs and onion in a frying pan with butter. Add salt and pepper.
• Whilst other ingredients are frying up put the rest of the ingredients in the slow cooker. Give everything a good stir and put on low.
• Add mushroom mix when onions are translucent.
• Stir everything and turn up to HIGH.
• Cook for 3 hours on high and serve with rice or pasta.

• Add all ingredients to slow cooker
• Cook on low for 5.5hrs

• This is posted to provide cook times for a SUPER SIMPLE dinner option!

  You can vary the flavour or marinade you use. I love this one.

  You can vary the cut of chicken you use, however drumsticks or thigh fillets give the best results – if using breast reduce time to 3hrs low, if using wings reduce time to 4hrs low, if using thigh fillets reduce time to 5hrs low.
• Place chicken in slow cooker and pour over the marinade
• Cook on low for 6hrs

  Serve with salad and rice, or vegetables of your choice