Just a Girl and Her Veggie Soup
This is another Chelsy original recipe, with a boyfriend seal of approval. Always add some meat to your recipe if you want the boyfriend thumbs up. They get suspicious of “veggie” dishes.
Another crock pot recipe to simplify your life, while still making your house smell delicious and like you slaved over the stove for hours!
- 1-1.5 lbs stewing meat
- 32 oz. beef broth
- 1/2 to 3/4 cup spaghetti sauce
- 15 oz can diced tomatoes (do not drain)
- 1 can great northern beans, drained
- 1 can whole kernel corn, drained (or fresh corn off the cob if you’ve got it on hand)
- 1 medium zucchini, cubed
- 1 medium onion, diced
- 4-6 red potatoes, cubed (mine were really small, so I used more)
- 1 (or 2) cup(s) baby carrots, halved
- 2 bay leaves
- salt/pepper to taste
I am not Emeril or Rachael Ray, so this isn’t an exact science. Use as many carrots/potatoes, etc. as you like. It’s going to be pretty hard to mess this recipe up.
Start by lightly browning the beef in a skillet with salt/pepper.
Next, get your veggies ready and start cubing and dicing everything.
Once your beef is browned and your veggies are chopped, throw everything in the crockpot. Top with the broth, canned items, and sauce. Sprinkle generously with salt and pepper, then throw the bay leaves in.
Mix everything together and put the lid on. Now just ignore it for a few hours, and then you will have a great homemade veggie soup!
*I cooked mine on high for about 3.5 hours. Some of my veggies could have been cooked longer, but I was too hungry to wait any longer.
I think that putting your crock on low and letting it cook all day (6-ish hours) would make it perfect.
How Do You Like Them Peppers?
I’ve been slacking recently on the sharing of my own healthy-er recipes…and that’s because I’ve been doing basically ZERO cooking. I feel like I’m on the go 20 hours a day. Anyhow, I give to you my VERY OWN (so please give credit if you’re sharing this) stuffed pepper recipe. It’s easy, it uses a crock pot, and it is so damn good (at least I think).
- Can tomato sauce
- Can petite diced tomatoes
- Parm Cheese
- 4 Green peppers
- Lean ground turkey (I think mine was a 2 lb. pack)
- Uncle Ben’s Ready Rice- Jasmine
First, cook your ground turkey in a frying pan completely, and heat up your rice in the microwave (90 seconds and done). Chop up the ground turkey fairly small and add it and half a bag of the rice to a mixing bowl. Season with desired amount of salt, pepper, oregano, and basil. Add half of each can of tomato sauce and diced tomatoes. Mix well. Add a touch of EVOO to your mixture. I didn’t measure this, so my best guess is about 1/2 tbsp. (I’m kind of a pinch of this, a sprinkle of that girl- I don’t use exact measurements often)
After your meat/rice mix is combined well, cut the tops off of four green peppers and get rid of the seeds. Stuff each pepper with the mixture until it’s full to the top. Should look like the picture below. You will have about half a cup of ground turkey mix leftover, depending on the size of your peppers.
Next, place all four stuffed peppers in a crockpot, and pour leftover meat mixture over them. Pour leftover sauce and diced tomatoes over and around peppers. Sprinkle with more seasoning and a dash of parmesan cheese.
I turned my crockpot on high for about 2 hours, then to low for another 4 hours. My peppers were pretty soft when done, but I expected to be home earlier. Anyhow, they’re still delicious but could probably be cooked a little less if you like your peppers crunchier.
Now, just pop those little babies in some Tupperware and you’ve got yourself some meals prepped!
Spice up your Life with some COLOR
(this is not a recipe, just some foodie advice)
One thing I love about spring/summer is that there is an abundance of fruit at the grocery store…and it doesn’t cost an arm and a leg. So, why not replace some rice or potatoes, or whatever other starch/grain you were eating in a meal, with a side of fruit? Not only do the bright colors make me happy, but fruits are packed full of good for you things like vitamins and antioxidants. Here’s what I’ll be using as my side dish to grilled chicken at lunch- a little mango, cantaloupe, and grapefruit (not pictured) salad. Just scoop a bit out of the container each day. Easy!
How to Cook Spaghetti Squash for Dummies (i.e.. ME)
Step one: Buy a spaghetti squash.
Step two: Preheat your oven to 400 degrees F. and get a glass baking dish out.
Step three: Put the whole dang squash in the pan…really, just slap it in there. (Probably take the sticker off of it first, though)
Step four: Put the pan in the oven and ignore it for one hour.
Step five: Remove from oven and cut it in half. CAUTION: IT WILL BE HOT!
Step six: Once the squash is cooled, go to town shredding the innards with a fork to make your “spaghetti”. (ps. remove the seeds as you shred)
Voila! Fake pasta. Add some garlic, maybe some parmesan, and some meat if you like…you now have yourself a delicious dinner. I made mine with chicken this time, and a dash of garlic salt and some parm. Macros 36p/8c/2f (for the skinny chicken parm meal, not the squash itself!).
Egg White/Peanut Butter Faux Crepes
- 4-6 ounces of egg whites (any more than this and it’s too thick)
- 1 Tbsp. of Peanut Butter (about 16g.)
- 1 Packet Splenda ( if you think it’s going to give you cancer immediately, then choose another sweetener)
- Fat Free Whipped Cream
Warm up a normal sized skillet (it’s like 8ish inches around) and spray with nonstick spray like Pam. Pour in your egg whites and let them get almost solid. Flip the entire egg white like a pancake after almost all of the liquid is gone. Let it cook some more.
Once it appears to be cooked, spread the peanut butter on top. Finish by sprinkling the Splenda and Cinnamon over the peanut butter. Remove from skillet and roll it up on your plate like a crepe. Top with a dollop of fat free whipped cream. Enjoy!
…I know it sounds pretty disgusting to mix peanut butter and eggs, but just shut up and try it okay?!
(This is basically what your faux crepe should look like when you’re done. This one just happens to be half eaten already.)
THE FIRST RECIPE EVER….on this page.
- One bunch of fresh kale
- Olive oil (or coconut, go wild)
- Sea Salt
Preheat your oven to 350° and line 2 cookie sheets with parchment paper or tin foil (if you’re cheap like me). Spray each with cooking spray (I use Pam). Wash your kale.
Tear your kale leaves from the stems, letting it in fairly large hunks (it shrinks a bit when it bakes). Spread the leaves over each baking sheet in an even layer.
Drizzle desired amount of oil over leaves. I advise to use sparingly so that your chips aren’t dripping in oil…that’s a beginners mistake. Follow the oil drizzle with your desired amount of sea salt.
Bake for approximately ten minutes. The edges of the kale should just be slightly brown.
Let cool and then enjoy!!