Monday, October 28, 2013

Slow Cooker Minestrone Soup

Hello, vegetables! I've been craving vegetables lately (which is a good thing!) and when I came across this recipe on Pinterest, I knew I had to make it!  Slow cooking and vegetables? Yes, please!  It is delicious and so wonderfully healthy.  I added chicken to Tim's plate per request, but I loved it vegetarian.  It makes 32 servings, so you'll have plenty to freeze or take for healthy lunches.  I hope you enjoy!

  • 2 Cups Frozen Peas  (Defrosted)
  • 3 Small Yellow Summer Squash, diced
  • 1 Cup Snapped Green Beans
  • 2 Medium Zucchini, diced
  • 5 Medium Celery Stalks, chopped
  • 1 Red Bell Pepper, diced
  • 1 Cup Baby Carrots or 2 Large Carrots, peeled and sliced
  • 1 Large White Onion, diced
  • 1 Tbsp Extra Light Virgin Olive Oil
  • 1/2 Tbsp Black Pepper
  • 1/2 Tsp Sea Salt
  • 1 Tbsp Garlic Powder
  • 1/8 Cup Fresh Oregano
  • 2 Tbsp Minced Garlic
  • 1 Tsp Parsley
  • 2 Cans Reduced Sodium Kidney Beans, drained and rinsed
  • 1 Can White Kidney Beans, drained and rinsed
  • 2 Cans Died Tomatoes (Basil, Garlic, Oregano)
  • 2 Boxes Organic Vegetable Broth
  • 2 Tbsp Light Brown Sugar 
Combine all ingredients and mix well.  Cook on HIGH 5-6 hours.

Thursday, October 24, 2013

One Pot Wonder Chicken Lo Mein

This may be my favorite recipe of the year!  Not only because it's delicious, but of how simple it is.  It really is a one pot wonder!  I had never thought to cook pasta, chicken, and vegetables at the same time.  Genius!  The flavors are terrific- as good as takeout!  I hope you enjoy!

  • 1/2 lb boneless, skinless chicken breast, cut into small chunks
  • 12 oz whole wheat linguini or fettucine (broken in half)- I just used spaghetti noodles I had in the pantry
  • 4 medium carrots, peeled and cut into thin 3-inch strips
  • 1 medium red bell pepper, cut into thin 3-inch strips
  • 1 bunch green onions, white part sliced and green part cut into 3-inch strips
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 tsp garlic powder
  • 1 tsp corn starch
  • 1 tbsp sugar
  • 1/2 tsp red pepper flakes
  • 4 cups chicken or vegetable broth
  • 1/2 cup water
  • 2 tsp extra virgin olive oil
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover.  Bring to a biol.  Stir and reduce to a simmer.  Cook, covered for about 15 minutes, stirring occasionally.  Cook until most of the liquid is gone and the chicken is cooked through.

Slow Cooker Teriyaki Chicken

We have been so busy lately, and I don't know what I'd do without my slow cooker!  It is so easy to prep the night before and schedule it to start the next day.  I found this recipe through Pinterest when trying to find freezer-friendly slow cooker meals.  This recipe makes 2 freezer bags or 2 separate meals.  (Original recipe found here).  Delicious!  I hope you enjoy!

  • 1 bag of baby carrots
  • 1 red onion, cut into large chunks
  • 2 large cans sliced pineapple, undrained
  • 4 garlic cloves
  • 4 chicken breasts
  • 1 cup teriyaki sauce
Cook on LOW 6-7 hours.  Serve over hot rice.