Slow Cooker Jambalaya

Ingredients:

1 (13-14 ounce) can crushed tomatoes
12 ounces of beef broth
1 (7-8 ounce) can tomato paste
2 bay leaves
2 tsp. dried basil
1 1/2 tsp. oregano
1/2 tsp. cajun seasoning
1/2 tsp. Frank's Red Hot Sauce
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. fresh cracked black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
4 garlic cloves, minced
14 ounces Andouille sausage, cur into slices
5 chicken thighs, boneless, skinless, chopped into 1 inch pieces
1/2 lb. shrimp, cooked, deveined and peeled with tails removed
1 Tbs. fresh chopped Parsley

In the bottom of the slow cooker, combine the first 12 ingredients together with a spatula.

Add the onion, green pepper, celery, garlic, sausage and chicken. Stir together.

Cook, covered, on high for 1 hour. Then reduce the heat to low and cook for another 3 hours.

Add in the shrimp and fresh parsley and cook for another half an hour on low.

Divide into serving dishes on top of cooked white or brown rice. Add some more fresh chopped parsley on top.

Slow Cooker White Chicken Chili

This is literally a bowl of comfort. With the many topping you can add to personalize this dish, it is great for parties or for sitting down with your family. This white chicken chili is off the charts.

Ingredients:

1 lb. boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 (15 oz.) cans great Northern beans, drained and rinsed
2 (4 oz.) cans diced green chiles
1 (15 oz.) can whole kernel corn, drained
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp. cumin
1/2 tsp. chili powder
4 oz. reduced fat cream cheese
1/4 c. half and half

Place the chicken breasts on the bottom of the slow cooker. Season with salt, pepper, cumin and chili powder. Top with the diced onion, garlic, beans, green chiles, corn and chicken broth. Stir together. Cover and cook on low for 8 hours.

Remove the chicken to a cutting board and shred. Return to the slow cooker and add the cream cheese and half and half. Stir everything together, cover and cook on high for 15 more minutes. Divide into serving dishes and add your own personal touches such as corn chips, sour cream, avocado, shredded cheese, you name it!

Asparagus Soup

What do you do when you are up to your ears in asparagus because it happened to go WAY on sale, and you just need to change the consistency altogether? You make soup. And if you don't like the fact that it is a fairly healthy soup, you add bacon! :-)

Ingredients:

2 lbs. asparagus, trimmed and cut into thirds
10 gloves of garlic, minced
2 Tbs. olive oil
1 tsp. salt and pepper
3 c. vegetable broth, low sodium
1 c. milk
Sour Cream (to help thicken and optional topping)
*crumbled bacon

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Mix the asparagus, garlic, salt and pepper in a medium bowl and spread out in a thin layer on the prepared sheet. Bake for 12 minutes. Remove from the oven and transfer to a blender.

Add the vegetable broth and milk to the asparagus (you might have to do half batches depending on the size of your blender). Blend until you reach a very smooth consistency.

Add the contents into a dutch oven or soup pot and heat on medium-high, stirring occasionally, until the soup is hot again. If you think the consistency is too watery, add in sour cream by the tablespoon full until it is at the level that you want it. To top my soup off I added crumbled bacon and a drizzle of sour cream. 

Ramen with Baby Bok Choy

Homemade ramen is SO much easier than it seems! Why buy a pre-made package that serves one and has a massive amount of bad stuff in it, when you could make your own at home that will be packed with flavor and be much better for you. Not to mention that you will know exactly what you are putting into it, and the fact that it will impress the heck out of people!

Ingredients:

5 c. water
8 slices center-cut bacon, cut into chunks
1 oz. dried shiitake mushrooms
2 Tbs. soy sauce, low sodium
4 eggs, hardboiled, peeled and cut in half
2 heads baby bok choy, sliced in half and the bottom root area trimmed off
2 bundles of ramen noodles , cooked according to package and divided
1/4 c. green onions, thinly sliced

In a dutch oven, combine the 5 cups of water, mushrooms and bacon and cover the pan. Bring the water to a boil, remove from the heat and let stand for 15 minutes, letting the bacon and mushrooms infuse the water. Strain, discarding the solids and saving the liquid. Stir in the soy sauce and place the lid back on top, keeping the broth on a very low or warm heat.

Meanwhile, bring around 2 cups of water to a boil in a small saucepan. Place a vegetable steamer on top and layer the bok choy, cut side up. Cover and steam for about 2 minutes on a medium-low heat and then remove from the heat. Let the bok choy sit until you are ready for it. Divide the noodles into four bowls. Place the bok choy into each bowl, along with two hard boiled egg halves. Gently pour around 1 cup of the broth on top. Sprinkle with the thinly sliced green onions.

Kicker Chili with Loaded Sour Cream

Looking for a great game day chili that has a bit of a kick to it? This recipe has that nice level of spice that many people look for in a chili, and is topped with a fresh herb loaded sour cream. Instead of adding saltine crackers or oyster crackers that soak up all of the broth (and by all means, if you can't eat chili without crackers go for it!), it is topped with some crunchy crispy onions.

Ingredients:

3 Tbs. vegetable oil
1 medium onion, skins removed and finely diced
1 large red bell pepper, finely diced
2 jalapeno peppers, seeded and finely diced
2 Tbs. tomato paste
1 chipotle chile in adobo sauce (from a can), finely chopped
3 Tbs. chili powder
2 tsp. cumin
2 tsp. coriander
2 lbs. ground beef chuck
2 (14 oz.) cans diced tomatoes
2 (14 oz.) cans kidney beans (with liquid)
1 bay leaf

In a Dutch oven, heat the vegetable oil on medium heat and add the onion, bell pepper and jalapenos. Cook, stirring frequently for about 5 minutes. Add the tomato paste, chipotle chile, chili powder, cumin, coriander and 2 Tbs. water. Continue to cook, stirring frequently for about 1 more minute.

Add the ground chuck and stir to break up the meat, cooking until the meat is no longer pink (about 3 minutes). Add the canned tomatoes, beans, bay leaf, 1 tsp. salt and 1 cup of water. Bring to a simmer and then reduce the heat to medium low. Cook, stirring occasionally, for about 40 - 45 minutes. Remove the bay leaf.

Sour Cream:

1 1/2 c. sour cream, light
1 1/2 Tbs. apple cider vinegar
2 Tbs. fresh cilantro, chopped
1 Tbs. chives (I use freeze dried), chopped
1 green onions, use greens only, and finely chop
1/4 tsp. salt and pepper

Mix the sour cream ingredients in a small bowl until combined. Ladle your chili into your servings bowls and top with a heaping mound of sour cream. Add canned fried onions on top for a great crunch!

Loaded Baked Potato Soup

 

This month (January) is National Soup Month. With the cold weather and snow (I live in the Upper Peninsula of Michigan), this is the season that everyone seems to be getting sick. What sounds better when you are sick other than soup? Probably nothing. This was a request from a friend and it turned out amazing!

Ingredients:

7 slices bacon (Oscar Mayer, Microwavable), divided
5 Tbs. butter
1/4 c. flour
4 3/4 c. milk, divided(2%)
3 large russet potatoes, peeled and cubed
2 green onions, chopped
1 c. reduced fat shredded cheddar cheese
1/2 c. sour cream, light
1-2 tsp. salt and pepper

In a large soup pot (or dutch oven), melt the butter on medium heat. Add in the flour and whisk until lightly browned (should take about 1 minute). Gradually stir in 3 1/2 c. of milk, whisking constantly for about 1-2 minutes. Add in the potatoes and green onions. Bring the soup to a boil, and then reduce to simmer. Cook, stirring frequently, for about 15-20 minutes until the potatoes are tender. Stir in the cheese, sour cream, salt and pepper. Taste to make sure the soup is seasoned enough. Chop four of the slices of bacon and add to the soup, along with 3/4 c. milk. Stir and heat for another 1-2 minutes. Divide into your serving dishes. Chop the remaining three pieces of bacon and sprinkle on top, along with more green onion or chives, and a small amount of shredded cheese.

Slow Cooker Chicken Broth

You just got done making something delicious out of your rotisserie chicken and now you are left with all of those bones and fat. Normally, you throw them away, but why not make something out of them? This is a super easy way to turn those bones into something tasty. And it can't get any better than a slow cooker recipe that you can walk away from and let it do all of the work!

Ingredients:

2 rotisserie chicken carcasses, along with any fat, skin, extra meat
1 head of garlic, cut in half
3 celery stocks, chopped, including the leaves
3 large carrots, chopped
1 bunch of fresh thyme
1 bay leaf
2 Tbs. apple cider vinegar
Water

Place the chicken carcasses, etc. at the bottom of a slow cooker. Add the chopped vegetables, herbs, garlic, bay leaf and 2 Tbs. of apple cider vinegar. Pour water in until it becomes level with the other ingredients. Cover and cook for 12 hours, give or take. It can cook for a longer or shorter period of time it just makes the broth stronger if you leave it cooking longer.

Now, I'm aware this is a very unflattering picture that doesn't do the flavor of this broth justice, which is why it is the last picture on here :-). And yes, it does make more than these two mason jars. I just wanted to show you some of the finished product in it's raw state before it moved on to a higher purpose of something even more delicious!

Tex-Mex Slow Cooker Chili

Ingredients:

1.25 lb. ground turkey (85% lean, Jennie-O)
1 small onion, chopped
1 c. sweet bell pepper, chopped (I used red and orange)
2 large garlic cloves, minced (or 4 small)
29 oz. can tomato sauce
6 oz. can tomato paste
15 oz. black beans, drained
1 1/2 Tbs. chili powder
10-11 oz. bag frozen sweet corn, thawed
1 Tbs. sugar
2 c. water

In a medium saucepan, cook the ground turkey and onion on medium low heat for 3-4 minutes until the onion starts becoming translucent and the turkey is fully cooked. Drain. Add the cooked turkey, and the remaining ingredients to the slow cooker. Mix together and cover. Cook on low heat for approximately 6 hours.

Citrus Chicken Noodle Soup

3 chicken breasts, boneless, skinless
2 c. orange juice, pulp fress
1 c. chopped celery
1 1/2 c. chopped carrots

Combine all of the ingredients together in a slow cooker. Cover and cook for 4-5 hours on low. Remove the chicken and shred into bite size pieces, putting back into the liquid as you shred. Mix everything together well and serve. You can't get any easier than that!

Chicken Piccata Slow Cooker Soup

 Ingredients:

5-6 boneless skinless chicken thighs

49 1/2 oz. can Swanson 99% fat free chicken broth, divided

Juice from 1 lemon

1/2 c. shredded carrots

3.75 oz. jar capers, drained

3 celery sticks, chopped, plus leaves

2 tsp. salt (additional for taste)

1 tsp. fresh cracked pepper

In a slow cooker, place the chicken in a single layer on the bottom. Pour the chicken broth on top, leaving out 2 cups from the can. Add the lemon juice, carrots, capers, celery, salt and pepper. Cover and cook on high for 2 hours. Stir the ingredients and cook for 3 more hours on medium heat. Remove the chicken from the liquid and shred with two forks. Add back into the soup and stir everything together. Taste test and see if you need any additional salt. Pour the rest of the chicken broth in and cook for another hour on low. 

 

Caramelized onion and tortellini soup

Ingredients:

1 Tbs. extra virgin olive oil

5 medium yellow onions, peeled and cut into wedges

1/2 c. chopped fresh parsley

3 (14.5 oz.) cans beef broth (plus 1 can water)

1 1/2 c. diced celery

1 tsp. fresh cracked pepper

1 1/2 tsp. salt

1 1/2 tsp. dried basil

1 bottle Leinenkugel's Summer Shandy beer

1 1/2 pkg. Italian salad dressing mix (dry)

1 c. mini cheese tortellini

In a dutch oven, set to medium heat, drizzle the bottom with the olive oil and then place the onions on top. For about 15-20 minutes, let the onions cook and break down, stirring frequently. When they look translucent and slightly brown, add the fresh parsley, beef broth, water, celery, pepper, salt, basil, beer and dressing mix. Cook on medium low heat for 35-40 minutes. Add the tortellini and cook for another 15 minutes. Let cool slightly before serving. 

This recipe is great with a dash of grated Parmesan on top. Served with my Feta and Cherry Tomato bites pictures below.

(Makes 8 servings, 4 WW points per serving)

Watermelon, 3 ways

This recipe is three ingredients used 3 different ways! I love doing these types of recipes because you get so much use out of one simple recipe, and have the ability to transform it into multiple different treats!

Ingredients:

1/4 watermelon, (about 3-4 cups) rind cut off and cubed
1/4 c. zucchini water (shredded, squeezed the water out)
2-3 Tbs. carrot juice (same as above)

  The above ingredients, put into the food processor and pulsed.

*Watermelon cold soup, or Gazpacho*

 After pulsing the above picture, put into a strainer and only use the liquid.

Transformed into a *Watermelon Juice*

After the straining point, pour the liquid in a glass dish and place in the freezer for several hours.
After frozen, shave with the edge of a spoon or fork.

*Watermelon Granita*

(This recipe is 0 points on Weight Watchers)

Sharp Cheddar Cheese Soup

 

Ingredients:

1 small yellow onion, diced
3 Tbs.margarine
2 Tbs. flour
2 1/4 c. chicken stock
1 1/2 c. half and half
6 oz. shredded extra sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
 2 Tbs. chives

In a saucepan, saute the onion in butter for 5 minutes. Blend in the flour. Add the stock and cream and stir together. Cook until the sauce becomes thick. Add the cheese and stir until the cheese is melted. Add the chives and seasoning, and let cook for another 2 minutes. Garnish with shredded cheese or chives. I served with a grilled cheese and mixed veggies on the side!

Leftover Corned Beef and Cabbage Chowder

The below ingredients are leftover from the Slow Cooker Corned Beef and Cabbage recipe.

Ingredients:

2 c. leftover corned beef, diced
2 c. veggies, diced
5 small purple potatoes, diced
1 1/2 c. chicken broth
1 1/2 c. leftover cooking liquid
1 can cream of celery soup
1 tsp. dried thyme
1 c. milk, 1%
1 tsp. salt
1 tsp. fresh cracked pepper

Bring the first 7 ingredients to a bubble in a soup pot, and reduce to a simmer on medium-low. Cover and cook for 10-15 minutes. Stir in the milk, salt and pepper. Simmer uncovered for 15 more minutes. Serve with fresh chopped Parsley on top.

Cheeseburger Soup

Ingredients:

1/2 lb. ground turkey, lean
1 small yellow onion, chopped
1 large carrot, diced
1 stick celery, diced
1 tsp. dried basil
2 1/2 c. chicken broth
4 small-medium baking potatoes, peeled and diced
2 Tbs. margarine
1/4 c. flour
3 c. milk, 1%
8 oz. Velveeta cheese, cubed
1 tsp. fresh cracked pepper
1 tsp. garlic salt

Brown the meat in a soup pot, and make into crumbles as you are breaking it up while cooking. Add the onion, carrot, celery and dried basil. Cook for 3-4 minutes, stirring occasionally. Add the broth and potatoes and cook for another 5-6 minutes. In a bowl, whisk 2 Tbs. flour with 2 c. milk and set aside. In a large saucepan, melt the butter over medium-low heat. Stir in the remaining flour with a spatula until it almost forms a dough. Slowly whisk in the milk mixture. Bring to a boil, and then cook for one minute. Add the "cheese" and stir until melted. Add the cheese sauce to the soup pot with the vegetables and stir together. Season with salt and pepper.

You can leave the soup "as is" and have it a slightly thin consistency with chunks, or you can puree with a immersion blender and have it be a thick creamy soup. Both ways are pictured (chunky, above, smooth and creamy below and main picture).