Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet. Place beef, seasoned side up, in 4-to 5-quart slow cooker.That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast. We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals.
It’s Sabrina from Cooking with Points, a recipe blog that specializes in Weight Watchers friendly recipes five days a week. I’ve been a private chef for 8 years and we’re eating healthier this year, so dishes like this Mediterranean chicken have been a fun change for us over all the more cheese and bacon focused recipes we enjoyed last year.
Every now and then, it’s good to try new things! You never know when you might be exposed to a new culture…and really like how it tastes! Have a blessed week, and if you like what you see, please consider subscribing to my blog! I will be adding other Mediterranean and healthy dishes soon! If you love easy crock pot recipes, you might like my Slow Cooker Minestrone Soup or Slow Cooker Red Beans and Rice. Both are perfect for busy families!
My family loves it and I’m pretty sure yours will, too! 1. Heat the oil in a Dutch oven over medium high heat. Then, place a boneless beef rump roast (or you can use an eye round or rolled round roast) in the pan. Sear it well on all sides by turning with a wide metal or wooden spatula every couple of minutes so that it is well-browned all over.
It’s fork tender and full of flavor! I serve it over rice with a hunk of feta cheese. The best part is that it’s perfect for all ages; my kids adore it, too! In fact, I thought up this recipe over a late night snack (giardiniera) with my youngest twin the other night. At nineteen months old, she loves giardiniera and meat, so voila!
We made it by 2 am and were ready to ski by 9 am the next morning. So, what was the last thing on my mind when I came home from this packed weekend? Dinner of course. That’s why recipes like this Slow Cooker Mediterranean Pork Roast Quinoa Bowl recipe, using a Smithfield Boneless Fresh Pork Sirloin Roast, are essential to have handy. And in the past, I have mentioned that I had never put a recipe in the slow cooker before work - until now!
My Slow Cooker Lemon Rosemary Lentil Soup is constantly in my top recipes viewed each day and my Slow Cooker King Ranch Chicken Soup and Slow Cooker Chicken and Wild Rice Soup are always in heavy rotation at our house. SIDE NOTE: If you’re looking for an amazing slow cooker, I can’t recommend the one I chatted about in this Slow Cooker Pork Roast and Cherries recipe enough.
Add the browned beef to the slow cooker. De-glaze pan with one cup of homemade beef stock or beef broth, cook until slightly reduced, then add to the slow cooker. While the beef browns slice the garlic pieces and olives, measure the capers, and chop the rosemary and parsley. Add the can of diced tomatoes, tomato sauce, balsamic vinegar, olives, garlic slices, chopped rosemary, chopped parsley, and capers. Slow Cooker Mexican Shredded Beef from Elly Says Opa!
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