Crockpot Spaghetti Squash

Yes.  It's true. Spaghetti squash can be made in the crockpot. I loathe cutting raw squash of any kind, so when I found out about this super easy way to cook spaghetti squash, I may or may not have squealed with delight.  So...Wanna know how? Its' super tricky, but don't worry, I'll break it down for you:

1. Grab the squash and a knife or large fork.  Prick the heck out of the squash. Then, put it in your crockpot
2. Pour 2 cups water into the crock
3. Cover and let it do its thing for 7-8 hours.
4. Take squash out (careful - it's HOT!), cut lengthwise, scoop out seeds and then with a fork, scrape out all the squashy goodness.
5.  Eat it.  With butter, or sauce, or as a side or let your baby throw it all over herself and giggle to her heart's content.

Shrimp and Black Bean Chimichurri Soup

Photo: CookTJ 

I made this soup last week and we all loved the sweet and spicy flavors. I love that this is only 4ingredients and all stuff I can keep stocked in my pantry for an easy dinner.   I had sour cream on the table for those who wanted to add it in.  I, however, enjoyed the slight kick sans sour cream.  You can also add some spicy sausage. And I'm sure this would taste wonderful with a nice loaf of crusty bread to sop up all the soupy goodness.  I just followed the recipe as is. My only word of caution is to remember that shrimp are so delicate and can overcook so easily.  Saute them over medium- low heat and watch it closely! Check out the link for a tip on enjoying it cold. :)  Enjoy! 

Shrimp and Black Bean Chimichurri Soup  *Credit: Zach Stafford at CookTJ 

Ingredients

• 1 (16 oz) bag Trader Joe’s Frozen Shrimp (cooked or uncooked), thawed
• 1 (15 oz) can Trader Joe’s Black Beans, drained
• 1 (32 oz) container Trader Joe’s Roasted Red Pepper and Tomato Soup
• 1 (16 oz) bag frozen Trader Joe’s Chimichurri Rice
• Salt and pepper (optional)

Instructions

• 1. If using cooked shrimp, skip to step 3, adding shrimp to pot with other ingredients.
• 2. If using uncooked shrimp, place medium size pot over medium heat; add a 1 tsp of cooking oil (olive or vegetable, your choice). Add shrimp and cook for 2-3 minutes over medium heat or until fully cooked; add a dash of salt and pepper to season.
• 3. Add chimichurri rice and black beans to pot; stir and allow to cook for 3-5 mins.
• 4. Pour in Roasted Red Pepper Soup, stirring to fully incorporate with rice.
• 5. Cover and let simmer for about 10 minutes, stirring occasionally.

TJ's Southern Greens with Onions and Bacon

I found this recipe via the Nom Nom Paleo blog. This blog is such a fantastic resource ....even if you're not on any special "diet" (aka - way of eating...).  She just has really good, kind of different recipes and meal ideas.  Fabulous.

I picked up a bag of TJ's Southern Greens Blend the other day and decided to make it tonight as a side to our meatballs (made in the crockpot with grape jelly and ketchup --or Chili sauce...whatever your fancy -- don't judge me and my yummy meatballs) and quinoa.  I whipped up this bad boy and even my kiddos enjoyed (well....Jake and Brooke enjoyed, Rylee tolerated it, which is actually saying a lot).

I basically did exactly what it said to do on Nom Nom Paleo but added bacon (per her suggestion).  Everything is better with bacon:

• I finely sliced half a sweet onion and chopped a couple strips of bacon.  I sauteed the onions and bacon pieces in some EVOO, until they were brown and succulent and all bacon-crispy. mmmm
• While that was doing it's onion/bacon goodness thing, I boiled up some salted water.  Once water was boiling, I threw in the bag o' greens (I had to do it in 2 batches since my pot wasn't big enough).  I blanched it for about 3 minutes, then drained and squeezed out all the excess liquid.  
• Then once the onions and bacon were done, I threw in the greens, mixed it around really good (breaking it up with my spatula), tasted, salted, mixed a tad more and then plated them.   

It was good, my friends.  And easy.  A tad expensive since we ate the entire bag (which I think was like $3 or so), but we ate an entire bag of greens.  I mean come on....that's gotta count for something, right? :)

Tex-Mex Style Quick White Chicken Chili

Tex-Mex style White Chicken Chili 

Adapted from CookTJ

I found this recipe when I was snooping around the good 'ole web via my iPhone, for gluten free meal ideas while in the TJ's parking lot. Because these days, that's how I roll.  Quickly trying to find meal ideas before I run into the store with a baby in tow while the big kids are at preschool for a couple hours.  I'm SO happy I ran across it.  It's quick. SUPER easy, and easily adapts to whoever you're making it for. It's also a one-pot, dump-and-cook kind of dish.  Perfect for this busy mama who tries to put dinner on the table while kids fight over toys and a baby crawls up my leg. :)  I chose to go a little more spicy route, but it's still not that spicy.  The little bit of kick is on the back end while the front notes are a mix of savory and sweet. I do think it's missing something though -- I just can't place my finger on it.  Don't get me wrong, it's a good dish, but I feel like the flavors could somehow be taken to a deeper level.  I just don't know how to take it there. :) 

Anways --  I think this would be a GREAT dish for a "helping hand" meal of some kind -- comfort food, but still lighter than a heavy pasta meal.  Makes enough...but not TOO much.  And a bit different than the normal casserole or tomato-type chili.    I served it with cilantro, sour cream, avocado, and chips and salsa.

Here's the description via CookTJ :

White chili is a delicious alternative to traditional tomato-based
versions.  This sweet and spicy white chili gets its flavor and kick
from Trader Joe's well-known and loved Corn and Chile Tomato-less
Salsa.  To thicken this chili, I added quinoa, which is a great way to
add body to any soup, chili, or stew.  The quinoa will absorb most of
the liquid and soften, becoming a flavorful component that binds it all
together.  Quinoa is also a healthy addition to any dish since it's
packed with protein and high in magnesium, calcium, and iron. 

Ingredients:

• 4 cups of cooked and shredded chicken  (or 1 1-lb container of Trader Joe's Just Chicken cut into bite size chunks)
• 4 cups (1 box) TJ's Organic chicken broth
• 1/2 cup quinoa 
• 1 15-oz can White Kidney Beans (Cannellini Beans), drained and rinsed
• 1 15-oz can Pinto Beans, drained and rinsed
• 1 13.75-oz jar Trader Joe's Corn and Chile Salsa 
• 1 (or 2 if you want a little more kick) Southwestern Caliente Chicken Sausage from Sprouts -- taken out of the casing (this is just chicken sausage with a southwestern kick to it.  You could use any kind of spicy or tex-mex style sausage. 
• TJ's South African Smoke seasoning grinder -- a good several grinds. **This is a GREAT grinder to have on hand, but if you don't want to buy it, all it has in it are paprika flakes, sea salt, garlic and basil
• Optional: Garnish of your liking - cheese, avocado, sour cream, salsa, chips, cilantro...

Directions:

•  I poured the entire box of broth into a dutch oven, added the 1/2 cup of quinoa and brought it to a boil.  
• While that's coming to a boil, rinse and drain the beans and take the sausage out of the casing. 
• Once at a boil, add the remaining ingredients (just dump it all in and give it a could stir.  Give the Smoke seasoning some good grinds)  and return to a boil. Lower heat and simmer for 20-25 minutes or until most of the liquid is absorbed.**Note - it WILL continue to absorb the liquid.  So just pull it whenever you feel like it's ready! 
• Taste and season again to your liking!
• IF you'd like, after the liquid has mostly been absorbed, turn the heat off and stir in chopped cilantro.  Or just serve the cilantro on the side.  OR a little of both! :) You could also stir in some lime juice for a little bit more of that tex-mex flavor!

Eat, enjoy, pack up leftovers and eat again later. :) 

Slow Cooker (or stove top) Potato Soup

ok I know I haven't updated this blog in f.o.r.e.v.e.r. But I made this soup tonight and it was AMAZING! Seriously. Make this soup. It's easy, fast and healthier than traditional potato soup. Oh my goodness...and so good!

Photo Courtesy The Tidy Nest


Slow Cooker Potato Soup from The Tidy Nest

Click the link to go to her website for the recipe (and you can even get a printable version. oooo,fancy!)

It's basically just potatoes, carrots, celery, onions, chicken broth, salt and pepper that's simmered until the veggies are done and then you put in a can of evaporated milk and some dried parsley. I also added some garlic and Thyme (as the author suggested) and I really think that made the dish. I served it with garlic bread. OH ....and you don't even have to use your Crockpot for this. I did it over the stove in my dutch oven and it was ready in about 20-30 minutes. Actually - I'm kind of wondering how the veggies would do in the crockpot all day long. I say skip the crockpot this time around and instead just have everything pre-chopped and ready to go. When you get home from work/driving the kids around/going insane with a busy schedule - just plop everything in a big pot, cook until veggies are tender, throw in the milk and parsley and you'll be good to go.

Enjoy!!!!

Beef Sausage and Balsamic Tomatoes

Photo Courtesy of Kayotic Kitchen

HOLY SAUSAGE, BATMAN!! This was SO good! I made it tonight for family dinner with my parents and grandparents. My mom's secretary for a middle school and today was the kids' first day back. So I wanted to let her come home and totally relax, without worrying about what to make for dinner. I brought everything over to their house and it was SO EASY to put together. Plus, it just popped in the oven and required minimal checking, so I could actually enjoy some time with the family. This would be the perfect meal to make while having friends or family over. You have a nice hot meal, the kitchen stays pretty clean and you can chat away while multitasking in the kitchen and look like you totally have it all together. Seriously....try this recipe. Please. I made homemade garlic bread but whatever kind of bread you have would do. You do need bread though (if you have a/go to Fresh and Easy Neighborhood Market, pick up one or two of their Garlic Loaves. Seriously would be SO good with this)! Lots of bread to sop up all the yummy juiciness at the bottom of the pan. Oh and whatever kind of sausages 9or Brats) you have would work too. I like to keep on-sale brats or sausages in my freezer for quick meals. So that's what I used for this. Anything would do. I also served a salad on the side. You gotta have some kind of greens, I guess. :) I'll give you a VERY QUICK how to with this recipe but PLEASE PLEASE PLEASE visit Kayotic Kitchen because she gave an awesome story and photo step by step on how to make it.

Kayotic Kitchen's Beef Sausages & Balsamic Tomatoes

http://www.kayotic.nl/blog/beef-sausages-balsamic-tomatoes

I made this for 6 adults and 2 kiddos. So I made some adjustments. I would say to plan on one to two sausages per person.

Ingredients:

6 beef sausages (I used 10)
2 small red onions
1 pound cherry tomatoes (I only had a pound so then I cut up 2 Roma Tomatoes into thick wedges and added them)
4 tbsp balsamic vinegar (5 or 6 for me)
6 garlic cloves
2 tbsp oil
fresh basil
pepper
salt

DIRECTIONS

Preheat oven to 350

Thinly slice up the garlic and cut the onions into wedges or thick slices.

In a big rosting pan or a 9X13 baking dish add the EVOO, garlic, sausages and salt and pepper (be nice and generous on the S&P, this will help season your "sauce" too). Flip and toss the sausages around so all the oil/seasoning/garlic get mixed together.

Add onions and do a couple more tosses.

Pop it into the oven for 15-20 minutes.

The sausages will start to brown already. After the time is up, pull them out and toss in the tomatoes and balsamic vinegar.

Pop it back into the oven for another 15 minutes or so. The skin of the tomatoes will split and pucker. Take it out when it looks done.

***Tip -- if you're going to bake/reheat some bread (like the Garlic Loaf from Fresh and Easy. :) ) pop it in now too. That loaf normally take about 8-10 minutes. :) Then prep your salad if it's not already done.

Take it out when it's done. Tear up a couple bunches of basil and then stir it in.

Serve and sit back while you get a bunch of "oooos and ahhhhs" :). Use the bread to soak up all the yumminess.

Go back for seconds. :)

Santa Fe Chicken

I have discovered a new recipe website and I am IN LOVE!!!! Gina's Skinny Recipes is a super amazing website filled with tons of healthy, WEIGHT WATCHER recipes that are gooooooooood. So far, I've only made a couple but I am sure that her recipes will be on our menu for quite some time! :) Please.....for all that taste good and scrumptious....go over and check out her site.

This chicken recipe was great and oh-so-versatile! The first night I made it I also made her Chipotle's Cilantro Lime Rice and used them in lettuce wraps. However, I quickly ditched the lettuce leaves and just scooped the chicken and stuff on top of the rice. Gina said that she really likes to use the two as a rice bowl. I can see why. De-lish! Darrin put it on top of some chips we had leftover and ate them like nachos. He said he could hardly make himself stop eating it! :)
The second night I used them in chicken enchiladas. She also has a Chicken Enchilada recipe that looks great and the sauce is from scratch. mmmm....
And for the final night (yes....this one dish fed our family of 4....well, 2 and the kids.... for THREE meals AND I have leftovers of the enchiladas, so 4 if you count that leftover meal!) I think I'm going to use them as topping on baked potatoes or maybe in a taco salad. There's not THAT much leftover, but enough for one more meal. I can't wait! :)

Here it is! I followed the recipe as-is with one small change...I only put in 1 cup of chicken broth rather than the 14 oz. Many people on her site commented that it was a bit soupy. I'm happy with my change. :)

Crockpot Santa Fe Chicken from Gina's Skinny Recipes
Gina's Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

24 oz (1 1/2) lbs chicken breast --- I put in 4 frozen chicken breast portions (5oz each)
14.4 oz can diced tomatoes with mild green chilies --Rotel
15 oz can black beans (drained)
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth --**I only used 1 cup
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).


********I didn't mix separately. I put the chicken in, dumped everything on top and closed the lid. Then I stirred after the chicken thawed a bit. Mine was done in about 5 hours on high. So I shreded the chicken (while still in the pot), put the lid back on and set it to Warm for another couple hours until dinner time. It was good, but the chicken was a little more done than I would have liked. Not a huge deal though. Just FYI. ****