Sweet Potato Chicken Indian Curry (2009.43)

Wow - where did the month go? It is starting to be cold and rainy here in the KY. Oh well, the fall is almost behind us.
Perfect time for Crockpot recipes - BH&G Biggest Book of Slow Cooker Recipes. This one was good - not great. I will eat it, but not serve it to other people. Funny thing is - I set it on high instead of low last night. So, this thing cooked on high for 5.25 hours instead of just 4. Thankful it wasn't burnt to a crisp!
And it is healthy. 250, 2 fat, 6 fiber. I used sweet potatoes so it may have even more fiber!

1 1/2 lbs sweet potatoes, chunked
1 red pepper, big dices
1 onion, sliced
1 lb chicken - cubed
1 can diced tomatoes
1 T coriander
1 1/2 tsp paprika
1/4 tsp ginger
3/4 tsp salt
1/3 tsp red pepper
1/2 tsp garam masala (or turmeric, but I didn't have it, so I substituted)
1/4 tsp cinnamon
1/8 tsp cloves
1 cup chicken broth

Layer in up to the chicken in a crockpot. Mix the tomatoes, broth, and spices. Pour over. Cook on low for 8 or high for 4.

African Sweet Potato Soup with Azuki Beans (2009.38b)

This soup is just ok. I have only really gotten one good recipe out of this cookbook. It was one of the cookbooks of the week - Cooking Light Slow Cooker. I wanted to try this recipe because my brother and sister in law are serving in Ghana, Africa right now - and it is sweet potato season - so I try to do new things with them.
I'll eat it up, wouldn't share it with anyone, may even stick it in my blender and puree it to have a smooth soup. But, this is what I learn when going through cookbooks - not every recipe is a winner.

Layer everything in a slow cooker as listed:
1 onion, chopped
2 large sweet potatoes, peeled and cubed
1 1/2 cup cooked small red beans (I used Azuki beans, which I found in the Whole Food bulk aisle, they tasted like black eyed peas when cooked, looking forward to my leftovers)
1 1/2 cup chicken broth
1/2 cup water
1 red pepper, seeded and chopped
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 can diced tomatoes (I used italian diced tomatoes because its I had, couldn't taste a difference)
1 small can diced chilis

Cook on low for 8 hours. When done, take out a cup of the liquid and mix with:
3 T creamy peanut butter

Toss back in. Stir. Eat. Garnish with chopped peanuts and limes if you want.
It will be good on a cold fall evening, though - anything warm and out of a bowl.

About 200 calories per cup without peanuts on top.

Vegetable Barley Medley (2009.35)

This soup smelled good, tasted good (a little mushy), and was warm and filling. It is more of a stew than a soup because it wasn't very liquidy. But, the BHG Biggest Book of Slow Cooker Recipes comes through again. May not make into a rotation, but good enough to eat.

1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth - low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).

Add all to crockpot, high for 3.5 hours. Eat.

Summer Vegetable Crockpot Soup

It is no secret that i love soup! But, summer isn't the most popular time for soups because most people don't want to eat something hot when its above 90 outside. Well, this crockpot soup is a good bridge recipe. What do I mean? It is using summer vegetables and it is a soup - so it is a good bridge from Summer to Fall. In the Fall I probably eat soup once a day (or chicken salad). So, I thought I'd start off the last full week of August by making a soup - and Kroger had homegrown local zuks and squashes on sale.

Summer Vegetable Soup
4 zuks - sliced
2 squash - sliced
1 yellow onion - sliced
16-24 oz petite diced tomatoes (depending on how soupy you like your soup
1/3 cup dry white beans
1 cup water
1 cup spaghetti sauce (I used homemade roasted red pepper and tomato sauce)
32 oz chicken or veggie broth (i used chicken)
1 T italian seasoning (I used a tuscany blend I had)
1/2 cup small pasta (last 20 minutes of cooking, stir in)

Cook on low about 9.5 hours. Enjoy with some bread and a salad.

Crockpot Minestone

I love the crockpot. They are very helpful. I love healthy crockpot recipes. This is one of them. I made this as one of the two soups for a girls movie party I had over here yesterday. It was pretty good - full of many vegetables and completely vegetarian.

Crockpot Minstrone (Cooking Light Slow Cooker, slightly varied...)

1 box and 1 can vegetable broth (or chicken if you don't need it vegetarian)
2 cans diced tomatos with juice
1 can great northern beans, drained and rinsed
1 box frozen spinach, thawed
2 medium onions, chopped
2 large carrots, peeled and sliced
1 zucchini, quartered, sliced
2 swigs of evoo
oregano, garlic, celery seed, rosemary, pepper
1 cup water

Cook on low for about 5 hours. Put in 1/2 cup dry pasta with 30 minutes left. I actually had 2 cups of cooked spirals left from some mac and cheese and just threw that in, and turned it off. Top with some grated parm cheese - yummy. It makes a ton, so I have healthy leftovers!

Taco Chicken and Mojito Black Beans

I love my lunches with Brandi. We partner to make a quick, healthy, great meal between the two of us!
Today is was my turn to make the bulk of the dish. I made Taco Chicken and Mojito Black Beans.

Mojito Black Beans: 1 cup dry beans, rinsed overnight, boiled for an hour, 1/2 small onion, 1/2 cup Trader Joes Mojito Sauce (I have heard from a reliable Trader Joes source that they don't make it anymore). Yummy!

Taco Chicken (crockpot)
1 pkg (20oz) chicken tenderloins
1/2 pkg low-sodium Taco Bell seasoning packet
1/2 small onion
1/2 large green pepper
1 bottle Chichi's medium salsa.

Put the seasoning on both sides of the chicken, put the rest in the crockpot. Cover with the salsa. Cook on high for 3.5 hours. Shred. Enjoy!
We had them on tortillas. Brandi brought all of our taco toppings. It was yummy. No tip required, and we didn't have to drive anywhere. The makings of a great lunch! Can't wait to taste lunch next time!

Cooking with Mom - Cranberry-Apple Rice Pudding

My Mom is a great chopper! :) And these apples I got to pick in White Plains, NY when I was up there during peak apple season...

I wanted to make this because you can make it halfway healthy and my Dad loves rice pudding, so we'll see what he thinks of this. And I get to use the crockpot while I cook other things.

Cranberry-Apple Rice Pudding

3 cups cooked brown rice (1 cup to 2.5 cups of water)

1 apple, diced

1/2 cup craisins

1 tsp vanilla

1 can each ff condensed milk and evaporated milk

Spray crockpot with pam. Stir all ingredients together. Cook on low for 3.5 hours or until all the liquid is evaporated. I serve it with some ff cool whip.

Crock Pot Vegetarian Chili (Soup)

I was talking about this chili (soup) with a new friend in Durham (small world, even knew people here in L-ville). She said her husband didn't really chili but she wanted a healthy crock pot recipe. Well, if we call this a soup then maybe he would eat it. Well, finally, a month and a half later, I'm making it for a cold and rainy week we are expecting here in L-ville. (I'm ready for the Spring). I got this out of a crock pot book you can find in the library link on the side of the blog page.

Vegetarian Chili (Soup)

2 zucchini, chopped
2 green pepper, chopped
1 onion, chopped
1/2 cup celery, chopped
2 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp cumin
4 regular cans of diced tomatoes (or 2 large cans)
1 bag frozen corn (10oz)
1 cans black beans
2 cups medium salsa (or mild or hot, depending on your liking)

Put it all in a crockpot, high for 4-5 hours or low for 8-10. Enjoy with toppings or bread of your choice.