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Healthy Living Healthy Living

Here is a recipe I thought I would share with everyone.

 

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling
and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if
you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving.
Serve with a glass of milk and a cucumber salad.

INGREDIENTS
1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1⁄2 tsp cayenne
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
quartered
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
rinsed
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

DIRECTIONS
1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.


by on Sep. 9, 2011 at 2:31 PM
Replies (31-40):
michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:15 PM

In my quest to find healthy summer meals that don't heat the kitchen, I found a gazpacho recipe on www.allrecipes.com and tweaked it. It's easy, there is NO cooking involved, and my kids even like it! I must say, it is better after chilling for 24 hours; the flavors blend nicely.



Quick Gazpacho

  • 2 15 oz. cans diced tomatoes, undrained
  • 1/2 c. water
  • 1 cucumber, preferably seedless, diced into 1/4 inch cubes (I use my food dicer for this one...so easy!)
  • 1 small bell pepper (green, red, yellow...whatever color), diced into 1/4 inch cubes
  • 1 small onion, diced
  • 2 medium garlic cloves, minced (1 tsp.)
  • 2 Tbsp. white vinegar
  • 1 Tbsp. dried parsley
  • salt and pepper to taste

Process 1/2 can of tomatoes with the water in a blender or food processor until pureed. Add to remaining ingredients. Season with salt and pepper. Chill until ready to serve.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:20 PM

Salmon patties

2 16 oz. cans salmon (drain, crush any bones with a fork)

3 whole eggs

1 - 1 1/4 c. crushed saltines

1 cup mayonnaise or Miracle Whip

1 Tbsp. Old Bay seasoning

3 to 4 Tbsp. dry minced onion

1/2 - 3/4 c. diced green pepper (optional)

1 tsp. paprika

1 tsp. minced garlic

butter

Mix all ingredients and form 12 patties.  Fry on both sides in butter.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:20 PM
  • Flounder in Lemon Dill Sauce (from www.cdkitchen.com)

    • 2 lb. flounder fillets
    • 6 Tbsp. margarine or butter
    • 1 1/2 tsp. dill weed
    • 2 Tbsp. lemon juice
    • 1/2 tsp. salt
    • 1 good sized onion, thinly sliced


    Over medium heat, heat all but the fish in skillet until butter is melted and onions are tender. Add the flounder; cover and cook 8 - 10 minutes until flounder flakes easily; baste occasionally.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:21 PM
  • Harvest Grain & Nut Pancakes

    • 3/4 c. oatmeal
    • 3/4 c. whole wheat flour
    • 1/4 c. sugar
    • 2 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. cinnamon
    • 1/2 tsp. salt
    • 1 1/2 c. milk
    • 1/4 c. vegetable oil
    • 1 egg
    • 3 Tbsp. finely chopped almonds
    • 3 Tbsp. finely chopped walnuts

    If you choose, you can grind the oatmeal into a fine powder in a blender or food processor; I prefer to leave the oatmeal as is. Combine dry ingredients in a bowl. In another bowl combine milk, oil and egg and add to dry ingredients, stir until mixed. Stir in nuts. Ladle by 1/4 cupfuls onto hot greased griddle. Flip when bottoms are browned and bubbles form in the middle.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:21 PM
  • Oatmeal Pancakes:

    • 2 cups milk
    • 1 1/2 c. rolled oats
    • 1/2 c. all purpose flour
    • 1/2 c. whole wheat flour
    • 1/4 c. wheat germ
    • 2 Tablespoons brown sugar
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 2 eggs
    • 1/4 c. vegetable oil
    • 1/2 tsp. vanilla extract

    Add oats to the milk and set aside for 15 minutes. Mix flours, wheat germ, sugar, baking powder, salt and cinnamon together. Add eggs, vegetable oil and vanilla along with oatmeal mixture and stir until mixed. Pour by the 1/4 cupfuls onto hot greased griddle and flip when bottoms are browned and bubbles form in the middle.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:22 PM

Sweet Potato and Spinach Hash with Eggs

  • 1 c. onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb. bacon, diced
  • 4 c. diced sweet potatoes, uncooked
  • salt & pepper to taste
  • 1/2 to 1 tsp. chili powder
  • 10 oz. chopped fresh or frozen (thawed) spinach
  • 4 large eggs


Cook bacon with onions and garlic until bacon is cooked but not crispy.  Add sweet potatoes and seasonings.  Cover and cook, stirring occasionally, for 10 minutes or until potatoes are just tender.  Add spinach and cook until just wilted.  Place hash in a baking dish and make 4 wells with a wooden spoon.  Break an egg into each well.  Sprinkle eggs with salt and pepper.

Bake at 350° until eggs are cooked to desired level.


NOTE:  I have doubled the recipe and used 12 eggs in two baking dishes.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:22 PM

Crustless Spinach Quiche

Combine spinach, cottage cheese, mozzarella, bacon or ham, green onions, mushrooms, and eggs in a large bowl.  Mix well.  Pour into a greased 9-inch pie dish.  Sprinkle the parmesan cheese evenly over the spinach mixture.  Sprinkle with black olives if desired.

Bake at 350° for 45 to 60 minutes, until a knife inserted near the center comes out clean.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:23 PM

Whole Wheat Dinner Rolls

  • 1 1/2 c. whole wheat flour
  • 1/4 c. plus 2 Tbsp. sugar
  • 2 1/4 tsp (1 pkt) active dry yeast
  • 1 tsp. salt
  • 1/2 c. milk
  • 1/2 c. water
  • 1/4 c. butter or margarine
  • 1 egg
  • 2 to 2 1/4 c. all purpose flour

In a mixing bowl combine whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, water and butter to 120 - 130 degrees (very warm). Add to flour mixture. Beat in egg. Beat on low speed for 1 minute, then 1 minute on medium speed. Gradually stir in enough all purpose flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. (Sorry, I prefer to let my bread machine or KitchenAid do all the mixing & kneading for me) Place in a greased bowl and let rise, covered, about 1 to 1 1/2 hours until doubled. Punch down, shape into 9 to 12 balls and place in greased 9 inch square pan. Cover and let rise until doubled, about 45 to 60 minutes. Bake at 400 degrees for 15 to 20 minutes. If desired, cover the rolls with foil during the last 5 minutes to prevent extra browning. Remove from oven and pan, let cool on wire rack.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:23 PM

Oat Dinner Rolls

  • 2 1/3 c. water, divided
  • 1 c. oatmeal
  • 2/3 c. packed brown sugar
  • 3 Tbsp. butter or margarine
  • 1 1/2 tsp. salt
  • 2 pkg (4 1/2 tsp.) active dry yeast
  • 5 to 5 3/4 c. all purpose flour

In saucepan, bring 2 cups water to a boil. Stir in oatmeal, reduce heat and simmer for 1 minute. Stir in brown sugar, butter, salt and remaining water. Transfer to a mixing bowl; let stand until mixture reaches 110 degrees (feels warm, not hot, to the touch). Stir in yeast. Add 3 cups flour and beat well. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover and let rise in warm place until doubled, about 1 hour. Punch dough down; shape into 24 balls. Place on greased baking sheets or cake pans. Cover with a towel and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes until golden brown. Remove from pan and cool on wire racks.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:28 PM

Supermoist Wheat Bread

  • 1/2 c. warm milk
  • 6 Tbsp. plain yogurt (can be Greek)
  • 2 Tbsp. honey
  • 1 tsp. vanilla
  • 2 Tbsp. butter, melted
  • 2 Tbsp. instant mashed potato flakes
  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. wheat germ
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 c. whole wheat bread flour (I used stone ground whole wheat flour, not necessarily for bread, and the bread turned out great!)
  • 1 tsp. active dry or instant yeast

Place all ingredients in bread pan in order listed. Select Basic cycle (yes, Basic) and desired crust setting, or use dough setting. Press start. If using dough setting, remove dough after the cycle ends and form into a loaf. Let rise in greased bread pan and bake at 350° for 30 to 35 minutes.


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