Crockpot Four Bean Chili

This is the easiest, laziest and cheapest recipe of all time, not to mention it’s the perfect comfort food after a long cold day.

Crockpot Four Bean Chili

Ingredients

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 carrot, grated
• 1 small zucchini, grated
• 1 can diced tomatoes (OR 2 large fresh tomatoes diced)
• 2 cans black beans, drained (OR 3 cups cooked fresh black beans)
• 1 can pinto beans, drained (OR 1 1/2 cups cooked fresh pinto beans)
• 1 can kidney beans, drained (OR 1 1/2 cups cooked fresh kidney beans)
• 1 can garbanzo beans, drained (OR 1 1/2 cups cooked fresh garbanzo beans)
• 1/2 cup frozen corn kennels
• 3 tbs cumin
• 1 tsp chili powder
• 1 6oz can tomato paste
• 1/2 cup water
• salt, to taste

Method

Step 1

Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).

Step 2

Alternatively, if you don't have a crock pot and you have an hour or so to watch the pot, you can sauté the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.

http://plantbasedonabudget.com/recipe/crockpot-four-bean-chili/



as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

Crock-Pot Chicken Pot Pie Soup

Crock-Pot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded
2 Cups Chopped Carrots
1 Cup Frozen Peas
1 Small Onion, chopped
3 Tablespoons Stick Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic
Pinch of Thyme
2 Chicken Bouillon Cubes
4 Cups White Milk
1 Cup Chicken Broth
1/2-3/4 Cup Flour

Instructions

1. Add all ingredient but the flour to the crock-pot.
2. Cook on low for 5 hours.
3. Add in flour slowly whisking as you add.
4. Add in more or less depending on how thick you want it.
5. Cook on low for 1 additional hour.
6. Serve.

Read more at http://crockpotladies.com/recipe-categories/soups-stews/crockpot-chicken-pot-pie-soup/#wDprZ4c06OFt6X9k.99

as seen on and copied from facebook :)
 
 
http://tinajo.origamiowl.com/

Breakfast casserole in the crock pot!

Wouldn't this be great on a cold, Saturday or Sunday morning? Or how about those family holidays where everyone is together and you need lots of food for breakfast and everyone wants to eat at the same time? What about Mother's Day "breakfast in bed"....or on a school day, when mornings are rushed and kids don't seem to have time for a healthy breakfast. This is a great meal; you wake up and breakfast is served!

Breakfast casserole in the crock pot!

While you sleep, your breakfast is cooking.
Wake up, breakfast is served!

 
Ingredients:
1 bag 26 oz. frozen hash browns, or larger
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
(optional variations listed below)


Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

• chunks of sourdough bread
• diced chilies
• salsa
• diced green onions
• crumpled or chopped bacon
• diced ham or Canadian bacon

Click here for photos :)

as seen on and copied from facebook :)


"When I found this recipe I was so amazed and excited at the same time.  Why hadn't I ever thought of this before???" as quoted straight from Amy Ott on HER PAGE! This is NOT Amy's original recipe.  
http://www.chillingeffects.org/dmca512c/notice.cgi?NoticeID=1500630

BLT Macaroni Salad

BLT Macaroni Salad -

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..


1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

as seen on and copied from facebook :)




http://tinajo.origamiowl.com/

Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
1/4 teaspoon garlic powder
1 cups frozen sliced carrots
1/2 cup peas
1/2 cup whole kernel corn
1 cup half-and-half or cream


Place chicken in 3 1/2- to 4-quart slow cooker.
In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half.
Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.

For the dumpling on top: Mix 1 cup of Bisquick with some milk to form a soft sticky dough. Drop by large spoonfuls onto soup and cover with lid. Allow to cook for about 15 minutes or until dumpling is cooked through.

http://www.bettycrocker.com/recipes/slow-cooker-creamy-chicken-and-wild-rice-soup/dd8f8c01-7124-43ed-b408-dce697c5c634?p=1

as seen on and copied from facebook :)

Avocado and Tomato Salad

Avocado and Tomato Salad 

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
 

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
 
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

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Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine 1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

Courtesy of MawMaw Junes Recipes

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Secretly Healthy Spinach Dip

~Secretly Healthy Spinach Dip~

SO glad I found this! I could eat this stuff for breakfast, lunch and dinner! YUM!

Everyone has someone in their family who doesn't like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts – dice into small pieces
1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing

After completing the above tasks, mix all ingredients well, eat, and enjoy!
No baking or cooking needed.

*Note: to make this even healthier make your own ranch mix...Here is my homemade recipe:
Homemade Ranch Mix:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

as seen on and copied from facebook :)

Crisp Cucumber Salsa

Crisp Cucumber Salsa:

Note: 1/4 cup is only 16 calories! YES ONLY 16 Calories!!!


2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
 

as seen on and copied from facebook :)

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breasts
8 potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 T fresh ground pepper
1 T paprika
2 T garlic powder
6 T hot sauce

Topping
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to the bowl.
Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl.
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken and add it to the bowl with the left over sauce.
Mix together cheese, bacon and green onion in a small separate bowl.
Once potatoes are done, add the uncooked marinated chicken, then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked.

 

I am adding a photo to this recipe....I did not save the original photo that was posted on facebook, so I searched google for one. The photo that I liked the most for this recipe is on a blog that has this exact recipe. So I'm guessing that is where the recipe came from that was posted on facebook. So I am posting a link to the blog with this recipe and photo. Please do not think that I am stealing this recipe. I just found it on facebook and wanted to keep it on hand. Thank you for allowing me to link to your website. :)

 

 

Click here for photos and original recipe :)



as seen on and copied from facebook :)

eliquified.com

Shrimp Fried Rice

 

Shrimp Fried Rice Recipe

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons cooking oil, divided
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil

Method

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce, if needed.

Yield: Serves 4.


as seen on and copied from facebook :)

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole
 

Ingredients

1 Box Spiral Pasta (uncooked but rinsed)- use whole wheat noodles to be even more healthy.
1 pound lean ground turkey 1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup pepperoni
1/2 can of olives
16 ounces pizza sauce or pasta sauce
1/2 cup water
1 cup shredded low fat mozzarella cheese

Directions

Spray crockpot with non-stick spray In a medium skillet over medium-high heat, brown the ground turkey with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir in olives and pepperoni. Pour Pasta sauce and 1/2 cup water over noodle mix. Stir again and make sure it is mixed well. Top with shredded Mozzarella. Cover and cook on low for 4-5 hours (no peeking).


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CUCUMBER SUBS

CUCUMBER SUBS!!!
 

Such a CUKE idea!! Lol!! totally fabulous idea for a veggie-holic!!

Make a sub sandwich with a cucumber instead of bread... just cut your cucumber lengthwise, scoop out the seeds, and insert your sandwich ingredients of choice… SUPER EASY!!!

Laughing cow cheese, diced pepper/spring onion, low fat cheese, shredded cheese and low fat turkey/ham would be perfect!! 

The ideas are endless!

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BubbleCrumb Bacon Breakfast Bake

BubbleCrumb Bacon Breakfast Bake

This DELICIOUS Breakfast Casserole is so good!! It uses tater tots instead of bread! It is comfort food at it’s best!! Serve this casserole for any holiday breakfast or brunch! Your guests will never know there are tater tots in this!!

To make this Breakfast Casserole, you will need the following ingredients:

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded


In a 9×13 casserole, add the TATER TOTS, salt to taste, and pepper to taste.

Bake in a preheated 400 degree oven until TATER TOTS are golden brown. Remove from oven and set aside.

Lower oven temp to 350.

In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. mix well and set aside.

In a frying pan, fry bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon for sautéing the onion and peppers. In the same fry pan as the bacon, sauté the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre-cooked TATER TOTS. Layer the bacon crumbles on top of the onions and peppers. Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre-heated 350 oven for 45 minutes.
UNCOVER and bake for an additional 30 minutes.

Enjoy!!



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Mexican Stuffed Shells

Mexican Stuffed Shells

Yield: 16 shells
Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
 
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

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RED QUINOA SALAD

RED QUINOA SALAD - DINNER!

2 cups cooked red quinoa
1/2 avocado - diced
1/4 red onion - diced 2 sticks of the kids' mozzarella string cheese ;)
1/2 red bell pepper - diced
1/2 green bell pepper - diced
1 big overall sprinkle of garlic powder
1 small overall sprinkle of cayenne

♥ fit2b.us ♥

 

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Outback Steakhouse Bloomin Onion!

Outback Steakhouse Bloomin Onion!

If you have ever been to the Outback Steakhouse then you have probably seen the very hard to miss bloomin onion appetizer.
This is a favorite at the restaurant and it sells like hot cakes. I came across a photo on facebook and was determined to find a home recipe. The real key to making this good is having a great dipping sauce recipe. I think I found it!
Take a look at the recipe here…

Ingredients: 

Batter

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce

1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

1 ---------Alrighty, for the seasoned flour-----------.
2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3 --------Creamy chili sauce--------.
4 combine mayo, sour cream, chili sauce and cayenne-mix well.
5 --------Dipping sauce----------.
6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
7 --------And for the batter---------.
8 Mix cornstarch, flour and seasonings until well blended.
9 Add beer and mix well.
10 Cut about 3/4 inch off top of onion and peel.
11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
13 Dip in seasoned flour and gently shake to remove excess.
14 Separate peatls to coat thoroughly with batter.
15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16 Turn over and fry 1 1/2 minutes more or until golden brown.
17 Drain on paper towels.
18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19 Serve hot with chili sauce and dipping sauce.

as seen on facebook :)