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    PALEO SLOW COOKER: 65 Delicious Gluten and Dairy Free Paleo Slow Cooker Recipes

    By Ann Ewing

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    Cooking food for your family day in and day out can get tiresome and time consuming.

    That's why the Paleo Slow Cooker: 65 Gluten and Dairy Free Paleo Slow Cooker recipes gives you slow cooker recipes to help you minimize the amount of time you spend in the kitchen, while creating tasty, savory, just plain delicious meals.

    Just put all the ingredients in (usually in the morning), switch the slow cooker and get on with your day! It’s great during the summer, too, as you don’t have to heat up your kitchen to cook.

    In this gluten-free cookbook you will:

    1.Receive appetizer, main dish (beef, chicken, venison, seafood, and lamb) as well as delicious desert recipes, like slow cooker banana bread. You’ll be amazed on the variety of foods you can cook in your slow cooker.

    2.Slow cooker recipes that are free of gluten containing ingredients. Occasionally, a dairy product may be suggested, but is optional.

    3.Enjoy recipes featuring beef, chicken, pork, and seafood.

    This cookbook will help you find Paleo recipes to add to your cooking repertoire that each diner will enjoy.

    Here’s one of the recipes you’ll find in this book:


    Slow Cooker Chicken Lettuce Wraps
    Makes 6 servings

    2 lb ground turkey or chicken
    1 medium onion, finely chopped
    3 stalks celery, finely chopped
    ¾ cup hoisin sauce, divided (8 oz jar)
    ¾ cup soy sauce
    ¼ cup water
    3 cloves garlic, minced
    1 Tbsp fresh ginger, grated
    2 Tbsp brown sugar
    1 Tbsp sesame oil
    1 Tbsp hot chili oil
    5 oz can bamboo shoots, drained, finely chopped
    8 oz can water chestnuts, drained, finely chopped
    14 oz can bean sprouts, drained
    ¼ cup fresh cilantro, snipped
    12 crisp iceberg lettuce leaves

    Brown ground turkey with chopped onion. Drain off excess liquid. In large slow cooker combine cooked turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.

    Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!

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