Wednesday, July 30, 2014

What's Cookin Wednesday - Slow-Cooker Vegetarian Chili with Sweet Potatoes

Inspiration from Real Simple
Serves 4| Hands-On Time: | Total Time:


  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  • sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving


  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
 This was YUMMY!  I'll plan ahead and make with dried beans next time.

Wednesday, July 23, 2014

What's Cookin Wednesday - Orzo Stuffed Peppers

This was found in


  • 1 cup dry orzo
  • 3 cups baby arugula (I don't like arugula, so I used spinach)
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 4 small bell peppers, halved and seeded


1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.
2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).

Calories per serving:267
Fat per serving:7.4g
Saturated fat per serving:2.8g
Monounsaturated fat per serving:3.1g
Polyunsaturated fat per serving:0.5g
Protein per serving:10g
Carbohydrates per serving:41g
Fiber per serving:3g
Cholesterol per serving:13mg
Iron per serving:2mg
Sodium per serving:477mg
Calcium per serving:109mg

This was ok.  If I made it again, I'd probably cut the recipe in half because the leftovers weren't as good reheated in the microwave.  Overall, I think I'd prefer the orzo mixture with peppers instead of the stuffed peppers.

Wednesday, July 16, 2014

What's Cookin Wednesday - Crock Pot Chicken Teriyaki

Another from LaaLoosh!


  • 1lb boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 16oz bag frozen pineapple tidbits
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp pepper


  1. Combine soy sauce, garlic, black pepper, and brown sugar in a small bowl. Stir until combined.
  2. Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.
  3. Cook on low 6-8 hours.
  4. During last hour of cooking, add in bell pepper slices.
  5. To thicken sauce, also remove lid from slow cooker in the last hour of cooking. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.
Preparation time: 15 minute(s)
Cooking time: 6 hour(s)
Number of servings (yield): 4
Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 5 Points +
PER SERVING: 217 calories; 2g fat; 25g carbohydrates; 27g protein; 2.5g fiber

The soon-to-be-mister enjoyed this very much.  I'm not a huge teriyaki lover, but this was much better than getting a pre-mixed/seasoned meal.  This will be in the rotation in the fall!

Wednesday, July 9, 2014

What's Cookin Wednesday - Quinoa & Lentil Salad

This was inspired by one of my favs


  • 1/2 cup quinoa
  • 1/2 cup green lentils, dry
  • 2 cups fat free vegetable (or chicken) broth
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 2 garlic cloves, minced
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • Juice and zest from 1 small lime
  • Salt and pepper to taste


  1. Cook quinoa according to package directions.
  2. Place warm quinoa in a medium sized bowl, and toss with garlic. Set aside.
  3. Rinse lentils well with water, then place in a large sauce pan with vegetable broth. Bring to a simmer, and let cook on medium heat until lentils are tender, but not too soft…about 20-25 minutes. Drain and set aside to cool.
  4. In a small bowl, whisk together the olive oil, mustard, red wine vinegar, lime juice and lime zest.
  5. Add lentils to quinoa, and toss in remaining ingredients, then drizzle the dressing over everything and toss well to combine. Season with salt and pepper as desired. Serve cold or at room temperature

Calories: 142
Fat: 3.5g
Protein: 6g
Entire recipe makes 6 servings
Serving size is 1/2 cup
Each serving = 3 Points +

This was a little bland for me the first time around.  So I added scallions when I ate it for lunch and that was just what it needed.  Maybe I have an issue with eating "tan" food :-)

Wednesday, July 2, 2014

What's Cookin Wednesday - Smoke Sausage & Pinto Beans

1 pound pinto beans, sorted and soaked overnight (or use quick-soak method below)
1 (12-ounce) package smoked turkey or chicken sausage (I used sundried tomato & provolone flavored) 
1 (14.5-ounce) can fire roasted tomatoes with garlic
1 (15-ounce) can whole corn kernels
5 cups chicken or beef broth

Put your dry beans into a large pot of water, and pick out any beans that float to the top or are oddly shapen or shriveled. Cover, and  bring to a boil. Boil at a rapid pace for 10 minutes, then remove from heat. Keep the lid on, and let the beans soak in the hot water for 1 hour before rinsing and using with your favorite recipe.

The Directions

Use a 6-quart slow cooker. Place the soaked and drained beans into your slow cooker insert. Add sliced sausage. Add the entire can of tomatoes and the whole can of corn. Stir in broth. Cover, and cook on low for 8 hours, or on high for about 6 hours. Serve when the beans reach desired tenderness. If you live in a high altitude your beans will take longer than they will if you live at sea level.
Other than not reading the direction and using canned beans instead of dried - this was awesome!  Mine turned out more soupy because of the wrong beans, so I will try again with dried beans.