Posts in category: Uncategorized

The crockpot is my FAV way to make soups!

We’ve been on a total potato kick lately… So of course I had to try this recipe!

Let me know how you like it!

Enjoy xo Jen

Crockpot Pasta Free Minestrone Soup

INGREDIENTS:

• 8 red bliss potatoes cubed
• 28 ounces diced tomatoes
• 15 ounces crushed tomatoes
• 6 cups low-sodium vegetable broth
• 15 ounces red kidney beans, drained & rinsed
• 15 ounces great northern beans, drained & rinsed
• 3 celery stalks, sliced
• 3 carrots, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/2 lb green beans, cut into 1-in pieces
• 2 zucchini, sliced
• 1 tbsp Italian seasoning
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 2 bay leaves
• Fresh parsley for garnish

DIRECTIONS:

1. Add all ingredients to the slow cooker.
2. Cook HIGH 2-3 hours or LOW 4-6.

We are all about the bowls these days!

This one was a fan favorite!

Enjoy xoxo Jen

Crockpot chicken burrito bowls

INGREDIENTS
* 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
* 1 (14.5-ounce) can diced tomatoes
* 1 cup low-sodium chicken broth, plus more as needed
* 2 teaspoons chili powder
* 2 teaspoons salt
* 1 teaspoon ground cumin
* 1 (15-ounce) can black beans, drained and rinsed
* 1 cup uncooked brown rice
* 1 cup frozen corn kernels
* Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

INSTRUCTIONS

1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.

2. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.

3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

Sports are back and so is the crockpot in our home!

This took me 15 min to prep and was absolutely delicious!

Enjoy xo Jen

Ingredients

* 1-1/2 pounds turkey breast tenderloins, cubed
* 2 teaspoons canola oil
* 1 can turkey chili with beans, undrained
* 1 can diced tomatoes, undrained
* 1 medium sweet red pepper, chopped
* 1 medium green pepper, chopped
* 3/4 cup chopped onion
* 3/4 cup salsa
* 3 garlic cloves, minced
* 1-1/2 teaspoons chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 tablespoon minced fresh cilantro

Directions

* In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt.
* Cover and cook on low for 5-6 hours or until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.

This 15-Minute Mediterranean Chickpea Salad is loaded with delicious and filling veggies, and is made in just 15 minutes!

I added some grilled chicken for a quick meal on the go!

Ingredients

Chickpea Salad
* 1 1/2 cups chickpeas drained and dried
* 1 cup cubed cherry tomatoes
* 1/2 large red onion chopped
* 1 cup cubed English cucumber
* 1/4 cup feta
* 1/2 cup chopped parsley

Balsamic Vinaigrette

* 1/4 cup extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 2 teaspoons lemon or lime juice
* 1 teaspoon dijon mustard
* 1/2 teaspoon sea salt
* 1/4 teaspoon ground black pepper

Instructions

* In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
* Pour the vinaigrette over the salad and toss again to combine.

Enjoy! Xo Jen

Ohhh the Italian wedding soup… I LOVE IT! But… I made it a few months ago and rolled every gosh darn tiny little pain in the booty meatball only for my husband and kids to tell me they don’t like it …

But… at least I got to share with my friend and neighbor Megan! Haha

This recipe is a healthier version of the traditional Italian wedding soup and I loved it!

Enjoy! Xox jen

Italian Wedding Soup

INGREDIENTS:

• 1 1/4 pounds ground turkey or chicken
• 1 large egg
• 1/2 cup grated parmesan cheese, plus the parmesan rind
• 1/4 cup fresh chopped parsley (or 2 tablespoons dried parsley)
• 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
• 2 teaspoons smoked paprika
• kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 8-12 large cloves of garlic, smashed (use to your taste)
• 6 carrots, chopped
• 4 celery stalks, chopped
• 8-10 cups low sodium chicken broth
• 1 pinch crushed red pepper flakes
• 4-6 cups fresh baby spinach
• juice of 2 lemons (or to taste)
• 1-2 cups dry acini de pepe or orzo pasta, use more for leftovers

STOVE TOP DIRECTIONS:

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.

This is a labor of love but it’s SO GOOD!

Winter quinoa salad

Ingredients

* 1 cup quinoa uncooked
* 2-3 cups butternut squash cubed
* kosher salt for sprinkling on squash
* 2 medium onions thinly sliced into rings (approximately 2 cups)
* approximately ⅛ teaspoon salt
* ½ cup dried cranberries or more to taste could also use dried cherries
* 2-3 tablespoons EVOO divided plus extra for roasting squash
* 1-2 tablespoons fresh sage chopped
* ½ cup salted cashews more to taste
* 2 tablespoons lemon juice
* 1- 1 1/2 cups packed baby spinach
* salt and pepper to taste

Instructions

Make Quinoa
* Rinse quinoa
* In a medium saucepan, add quinoa and 2 cups of water.
* Bring to a boil. Immediately reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and set aside.
Caramelize Onions
* Meanwhile, heat 1-2 tablespoon oil to cover the base of a large skillet over medium heat.
* Add onions, sprinkle with salt and cook over medium low heat, stirring occasionally until soft and golden brown, approx 20-25 minutes.

Roasted Butternut Squash (roast while quinoa cooks and onions caramelize)
* Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
* Gently toss cubed squash with 1-2 tablespoons olive oil or neutral oil of choice, place in a single layer on baking sheet and sprinkle with kosher salt.
* Bake 30 minutes, or until tender with crispy edges.
* Set aside.
Make Dressing
* Mix together remaining 1 tablespoon olive oil and lemon juice.
Assemble
* Add cranberries to the dressing and let sit for a minute or two.
* Add dressing along with cranberries to cooked quinoa and toss to combine.
* Add onions and sage to the quinoa mixture and toss to combine
* Add squash and spinach to warm quinoa mixture and gently combine and let spinach wilt from warmth of quinoa and squash. Pro Tip: If quinoa and squash not warm enough, you could saute spinach for 1 minute or two to get it a little wilted.
* Add in cashews. Pro Tip: if not eating the entire salad at once, hold out some of the cashews and add in when serving. That way they will stay crunchy and salty.
* Taste and season with salt and pepper to taste. Add the extra brown bits from the caramelized onions skillet as desired. Add more lemon juice as desired. Stir well and enjoy!

1 picked-over turkey carcass
* 1 ½ cups leftover stuffing
* 1 onion, peeled and diced
* 2 carrots, peeled and sliced
* 2 celery stalks, chopped
* 1 tablespoon poultry seasoning
* 1 teaspoon ground sage
* 2 bay leaves
* 2 ½ quarts chicken broth
* 1 cup water, or as needed (Optional)
* ½ teaspoon garlic salt, or to taste
* ground black pepper, to taste
* 2 cups (uncooked) regular long-grain white rice
* 1 (16 ounce) package frozen green peas

Directions

1. Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
3. Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
4. Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. Stir in peas and continue to simmer until rice is tender, about 10 minutes more.
6. Adjust seasonings to taste before serving.
7. Serve hot and enjoy!