This is a great recipe for vegetarian minestrone that you can make in the crock pot, set it on low all day and forget. You will come home to a delicious and hearty meal with minimal work on your part! Feel free to add cooked sausage or bacon if you can't stand to go without meat but I promise, I didn't miss it!
Slow Cooker Vegetarian Minestrone (adapted from skinnytaste.com)
1/2 yellow onion, diced
1 c. diced carrots
1 celery stalk, diced
2 cloves garlic, minced
1 (28 oz.) can fire roasted tomatoes
1 (15 oz.) can pinto beans (use any bean you like!), rinsed and drained
3 c. vegetable broth
1 Parmesan cheese rind (left whole - feel free to leave this out if you don't have it)
1 sprig fresh rosemary
2 bay leaves
1 T. dried basil
1/4 c. chopped fresh parsley
2 t. salt
1 t. pepper
1 medium zucchini, diced
2 c. chopped fresh or frozen kale (can use any leafy green you like!)
4 oz. small pasta (I used small shells), cooked according to package directions
Shredded Parmesan cheese for serving, if desired
In a 6 qt. slow cooker that has been sprayed with cooking spray combine the onion, carrots, celery, garlic, tomatoes, beans, broth, Parmesan cheese rind, rosemary, bay leaves, basil, parsley, salt and pepper and cook on low for 6-8 hours.
45 minutes before serving add the zucchini and kale. Cover and cook for 30 minutes. Add the cooked pasta and cook an additional 10 minutes. Remove rosemary sprig, bay leaves and parmesan rind and season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.
6 servings (235 calories each serving) according to my calculator on loseit.com
This is a new and different twist on chicken soup that will satisfy your craving and give you a little something different at the same time. Roasted chicken is paired with artichoke hearts, bacon and cannellini beans and seasoned with thyme and basil. The usual chicken soup suspects show up too - onion, carrot and celery! I hope you enjoy.
Chicken, Artichoke and Cannellini Bean Spezzatino (adapted from foodnetwork.com)
1 1/2 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
4 oz. bacon, diced in small pieces
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 t. salt
1/2 t. pepper
2 (14 oz.) cans low sodium chicken broth
1/2 c. packed fresh basil leaves, chopped
2 T. tomato paste
2 t. dried thyme
1 bay leaf
1 (14 oz.) can artichoke hearts in water, drained and diced
1 (15 oz.) can cannellini beans, drained and rinsed
Preheat the oven to 375. Place the chicken breasts on a sheet pan that has been lined with foil and sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes and allow to cool until you are able to handle them. Dice into bite sized pieces and set aside.
In a large soup pot cook the bacon over medium heat until brown, about 5-7 minutes. Remove with a slotted spoon into a bowl and set aside. To the bacon fat add the carrots, celery, onion and garlic and saute for 10 minutes until the onion is translucent. Season with salt and pepper and add the broth, basil, tomato paste, thyme, bay leaf, artichoke hearts and cannellini beans. Allow to simmer for 30 minutes. Add the chicken and bacon to the pot and heat through.
6 servings (278 calories each serving) according to my calculator on loseit.com
I hear there are some big games coming up this month. Now, I'm not a fan of football, but I AM a fan of having friends over and eating snacks while "watching" football. Who's playing? I have no idea! Where's the food!!?? Now you're talkin'! Here's an easy recipe that can be put together, then baked just before your guests arrive. The original recipe called for sour cream in the dipping sauce but I subbed plain Greek yogurt. Do whatever you like! Enjoy your friends, and the football too, I guess!
Bacon Wrapped Potato Bites with Spicy Dipping Sauce (adapted from thekitchn.com)
1 lb. small red or yukon gold potatoes
2 1/2 t. salt, divided
1 1/2 t. minced fresh rosemary
1 T. extra virgin olive oil
1/4 t. pepper12 ounces thick-cut bacon
1 c. plain Greek yogurt
2 t. hot sauce (I use Frank's)
Salt and pepper, to taste
Preheat the oven to 400. Wash and dry the potatoes and cut them into 1" pieces. You want them roughly the same size so they cook evenly. Put the potatoes in a medium pot, cover with cold water and bring to a boil. Season with 2t. of the salt and cook for 3-4 minutes until you can stick a fork in them without too much resistance. You want the potatoes to be almost, but not fully cooked, or they will fall apart in the next step.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 t. salt and pepper. Toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato with a piece of bacon, securing with a toothpick. Put the potatoes on a baking sheet that is lined with foil (you may need 2 baking sheets.) The potatoes can be prepared ahead of time up to this point and refrigerated until you are ready to bake.
Bake the potatoes for 15 minutes then flip each piece. Bake for another 15-20 minutes, until the bacon is cooked through and as done as you like. Mix the sour cream and hot sauce in a bowl and season with salt and pepper to taste. Pile the potato bites on a plate and serve alongside the dipping sauce!
Makes about 3 dozen pieces (27 calories each, including dipping sauce) according to my calculator on loseit.com
I love a good burger. I especially love them when I get them at a place in Lawrence, Kansas called The Burger Stand at the Casbah. This place is heavenly! If you've never heard of it you should check it out! Not only do they have delicious and different takes on burgers, they also have decadent sides and dipping sauces! Can I get an amen? Their onion rings are, quite possibly, the best I've ever eaten. Anyway, we live about 45 minutes from this awesome deliciousness (which probably isn't a bad thing) so we only make it there once or twice a year. Well, I'm a facebook fan of this place and a few months ago they had a special burger with muenster cheese, salami and horseradish mustard that was served on pumpernickel bread. Can I stop right here and say there is nothing better than pumpernickel bread? Thanks. Anyway, I knew I wouldn't make it there for the special but I thought, I can make that at home! So, I did. You're welcome. The burger itself is adapted from a recipe on foodnetwork.com but my interpretation of what they might have done at The Burger Stand is all mine. And so, I give you the.........
Rock the Casbah Burger (adapted from food network.com)
For the burger:
2 lb. 96% lean ground beef
1 t. salt
1/2 t. pepper
2 t. hot sauce (I use Frank's)
2 t. garlic powder
2 t. onion powder
1 T. worcestershire sauce
Mix all ingredients together and form 6 patties. Preheat the grill, broiler or saute pan (your choice) and cook to desired doneness (I like medium.) Set aside to rest while you prepare the toppings. (It should also be noted that this is a great burger recipe on it's own. Feel free to add any toppings you like!)
For the toppings:
24 slices salami (4 for each burger)
6 slices muenster cheese (1 for each burger)
Horseradish mustard
6 large slices pumpernickel bread, cut in half and toasted (1 for each burger, 2 slices if they are small)
Assemble the burgers with toppings and serve immediately with pickles and tater tots on the side!
6 burgers (484 calories each) according to my calculator on loseit.com
If you are looking for an easy egg casserole that you can assemble the night before and is different from other egg casseroles you've seen before this is the one for you! I got this recipe from my friend, Nicki (hi, Nicki!) She had adapted it a little bit and I adapted it even more! The base for this strata is toasted english muffins (genius!) Feel free to use any vegetables you like - this is just a suggestion. Enjoy!
Overnight Egg Strata (adapted from allrecipes.com)
1 T. unsalted butter
8 oz. sliced white mushrooms
1/2 bell pepper, diced (I used red)
1/2 onion, diced (I used yellow)
1 t. salt, divided
1/2 t. pepper, divided
2 1/2 english muffins, toasted (I know, it's weird to use a half, just eat the other half!)
2 oz. baby spinach
1 c. shredded cheese (I used skim co/jack)
4 large eggs
1 c. skim milk
1/2 t. dry mustard powder
Melt the butter in a medium skillet over medium heat and add the mushrooms, bell pepper and onion and saute, stirring occasionally, for 10 minutes until most of the liquid has evaporated and the mushrooms are beginning to brown. Season with 1/2 t. salt and 1/4 pepper. Set the vegetables aside to cool.
Spray an 8X8 pan with cooking spray and arrange 4 muffin halves, cut side up in the bottom of the dish. Break up the remaining muffin 1/2 and fill in the cracks. Spread 1/2 c. of the cheese over the muffins then distribute the veggie mixture over the top evenly. Layer the spinach on top of the veggies.
In a large bowl, whisk together the eggs, milk, dry mustard, 1/2 t. salt and 1/4 t. pepper until well combined. Pour the egg mixture over the muffins and vegetables. Cover the dish and refrigerate overnight.
The next day preheat the oven to 375. Remove the casserole from the oven and let stand for 30 minutes. Spread the remaining 1/2 c. cheese in an even layer over the casserole. Bake for 35-40 minutes until the eggs are set and the top is browned. Let sit 5 minutes before cutting into squares.
I served this with turkey sausage!
6 servings (211 calories each serving) according to my calculator on loseit.com
I find it fitting to start the new year out with a salad. I don't know about you but I have definitely overeaten this holiday season! I think it's just the nature of the beast. It starts on Thanksgiving and goes right on through to new year's eve! So, today I share not only a salad, but my FAVORITE salad in the whole world. There is a restaurant in Kansas City called The Mixx and I had this salad there once and just knew I could recreate it at home so, I wrote down all the ingredients, did some recipe testing and voila! Here it is! The peppery bite of the arugula, the awesome texture of the quinoa, the roasted chicken and the licorice-ness of the the fennel make this salad just perfect. Add the lemon mint vinaigrette and I know you will love it! For a vegetarian version feel free to leave out the chicken! I hope you enjoy it as much as I do.
Arugula, Quinoa, Chicken and Fennel Salad with Lemon Mint Vinaigrette (Shelly Redmond)
For the salad:
1 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
1/2 c. quinoa, cooked according to package directions and cooled
10 oz. baby arugula
1 large head fennel, core removed and thinly sliced
12 radishes, thinly sliced
8 T. parmesan cheese
For the dressing:
6 T. extra virgin olive oil
6 T. freshly squeezed lemon juice
1 t. salt
1/2 t. pepper
2 t. fresh mint, finely chopped
Preheat the oven to 375. Place the chicken breast(s) on a baking sheet that has been covered with foil and drizzle with olive oil. Season with salt and pepper and roast for
40-45 minutes until the chicken is cooked through. Allow the chicken to cool completely.
In a large bowl combine the cooled chicken, quinoa, arugula, fennel, radishes and parmesan cheese and set aside while you prepare the dressing.
In a small container with a tight fitting lid combine all dressing ingredients and shake to combine. Pour over the salad and toss until evenly coated.
I often make this salad in four separate containers then toss with the dressing at the last minute to make a quick and delicious lunch. For this method I would put the arugula in the container and then pile everything else on top. It will keep in the fridge (dressing on the side) for 2 days.
4 servings (521 calories each serving) according to my calculator on loseit.com
Are you looking for a quick, easy, delicious and low cal appetizer for new year's eve? Well, look no further my friends! This dip, which is made with black eyed peas, corn and Rotel tomatoes, for a little spice, is the perfect thing! Black eyed peas are traditionally eaten on new year's day for good luck in the coming year but why not start early? Or make a double batch and have some on new year's day too! Serve this with tortilla chips for dipping or just eat by itself as a refreshing salad! Enjoy!
Texas Caviar (Shelly Redmond)
1 (15 oz.) can black eyed peas, drained and rinsed
4 green onions, finely chopped
1/2 large green pepper, finely chopped
1 (15 oz.) can yellow corn, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1/2 c. cilantro, chopped
4 T. freshly squeezed lime juice
2 T. extra virgin olive oil
1 t. salt
1/4 t. black pepper
Combine all ingredients in a large bowl and stir to combine. Refrigerate until ready to serve. Can be served cold or at room temperature with tortilla chips.
8 servings (131 calories each serving) according to my calculator on loseit.com
