I had some leftover burrito soup (we add a bit of extra rice than called for so its thicker and a non runny soup more chili like!) and wanted something new to do with it besides reheating and topping with cheese. Recently in the clean eating magazine they had a recipe for Mexican stuffed peppers. The filling was very close to my leftover burrito soup, so I thought what the heck, I’ll try it. And these were great. Another great idea for leftovers!
One cup per pepper of leftover burrito soup
One pepper per person, top cut off insides cleaned out
Toppings for peppers: low ft cheese and sour cream
Heat oven to 350. Prepare peppers and place in an oven safe dish. Stuff with a cup of leftover burrito soup.
Bake in over til peppers soften a bit and filing is heated through. I baked for about 25-30 mins. About 10 mins from finishing, top with cheese.
Once done, remove from oven, add sour cream and enjoy immediately.
While I am out of the kitchen, I thought I would post some of my drafted recipes..
As the holidays start rolling around I start craving cranberries. I love cranberries in the winter. Whether it be savory, sweet, desserts, appetizers, drinks, etc…I love them all! I even love cranberry sauce in a can….yes I said it!! So when I saw this recipe I had to try it out. This was not only easy to make as all crockpot recipes are, but it was very very good and would make for a perfect holiday meal. Pair with mashed potatoes, steamed veggies and rolls! Holiday meal done!
**Sorry no pic. This was made right before my car accident and I never got to take a pic of it. It is very very tasty tho and super easy to make!!***
1 (2.5-3 lb) pork tenderloin trimmed
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup golden raisins
1 3 cloves garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
Add fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for 8 hours (I cooked mine for 12 hours), or high for about 4. The longer you cook the meat, the more tender it will be. Serves 7 (about 5 ounces after being cooked).
Nutrition Information (per serving): 374 calories; 7.8 g. fat; 128 mg. cholesterol; 261 mg. sodium; 28.3 g. carbohydrate; 1.1 g. fiber; 46 g. protein
I love meals that basically cook themselves. This one is just that..throw everything in the crock and let it go…almost NO work at all!! SCORE!!
I found this recipe on-line on a clean eating chat board. It was great. I served it on ww flax-seed clean eating wraps and greek 2% yogurt in place of sour cream. H used a bit of lf cheese and we both topped with lettuce and tomatoes. Pair it with brown rice and you have a great, comforting, and very filing meal!
4 frozen chicken breasts
1 15 oz. can of low sodium black beans
1 12 oz. bag of frozen corn
2 cups fresh salsa
Place frozen chicken breast in crock. Pour on the rest of the ingredients and set to cook as long as you need. A half hour before completion, shred chicken and mix it all up. Layer on wraps and serve immediately. Great as leftovers too!
For yet another holiday get together, I wanted some type of new dessert. I had been making a lot of cookies, cupcakes, biscotti, and tarts, that a pie sounded perfect. I had seen this recipe on Annie’s Eats from William Sonoma and Baking Illustrated. I was hesitant to make this as pie crust isnt my thing, but it came out pretty well, just shrunk up a bit more than expected. The chocolate took a simple pie to perfection!
For the crust:
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into medium cubes (about 16 pieces)
3 tbsp. ice cold water
For the filling:
3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped
To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix briefly to combine. Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas. Add the water to the bowl and mix on low speed just until the dough comes together.
Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.
On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.
Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.
While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.
As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.
I love easy but healthy crockpot meals. Usually little to no work and the meal is delicious, but oh so healthy. This dish was just that found on SparkRecipes.com. I served it with pasta, steamed veggies and a light spinach salad. A great meal for a busy or lazy day!
1 tsp oregano
1/4 tsp black pepper
2 lbs boneless, skinless chicken breasts (six halves)
1 tbsp olive oil
1/4 cup water-I omitted since I used chicken broth instead
3 tbsp lemon juice
2 tsp minced garlic
1 tsp chicken bouillon granules-I just used a bit of low sodium broth
1 tsp parsley
Mix oregano and pepper and sprinkle evenly over chicken pieces.
In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.
Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.
Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high).
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 156.3
- Total Fat: 3.9 g
- Cholesterol: 69.2 mg
- Sodium: 142.6 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 27.7 g
Mmmm I love different chilis on a football Saturday. Nothing is better than a crock full of delicious smelling chicken or beef chilis. I found this recipe in my Parents Magazine. This was great and perfect with either cornbread or crusty rolls.
1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt-I omitted
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese
In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.
Nutritional info: Mine would be a bit less sodium as I omitted the extra salt.
Servings Per Recipe 6 servings
- Amount Per Serving
- Calories 287
- Total Fat (g) 3
- Saturated Fat (g) 1
- Cholesterol (mg) 45
- Sodium (mg) 736
- Carbohydrate (g) 38
- Fiber (g) 9
- Protein (g) 27
An easy great way to have homemade applesauce. A few steps and let it go! I found this on A Year of Slow Cooking and it is great! I doubled it for extras to freeze and use in handpies.
I am also submitting this to Joelen’s Tasty Tools Event. Check out her blog at the end of the month for all the great slow cooker/crockpot recipes!
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup water
Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation–we were out of the good stuff), and add the cinnamon and brown sugar.
Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. Enjoy