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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 (41-50):
michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:28 PM

Chicken Fajita Salad

  • 1 lb. chicken breasts, sliced into strips
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 1 tsp. each of cumin, oregano, and chili powder
  • 1 1/2 tsp.minced garlic
  • 1 Tbsp. olive oil
  • Juices of 1 lemon and 1 lime
  • 1 head Bibb lettuce, washed and torn into pieces
  • Salsa
  • shredded cheese

Combine all ingredients but lettuce and oil in a bowl (can marinate up to 4 hours.)

Heat oil in a pan over medium heat.  Add chicken and peppers mixture and cook until chicken is cooked through and onions & peppers have softened.

Serve over lettuce with salsa and cheese.

Makes 2 to 4 servings depending on the size of the appetites.

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

Chicken Fajita Salad

  • 1 lb. chicken breasts, sliced into strips
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 1 tsp. each of cumin, oregano, and chili powder
  • 1 1/2 tsp.minced garlic
  • 1 Tbsp. olive oil
  • Juices of 1 lemon and 1 lime
  • 1 head Bibb lettuce, washed and torn into pieces
  • Salsa
  • shredded cheese

Combine all ingredients but lettuce and oil in a bowl (can marinate up to 4 hours.)

Heat oil in a pan over medium heat.  Add chicken and peppers mixture and cook until chicken is cooked through and onions & peppers have softened.

Serve over lettuce with salsa and cheese.

Makes 2 to 4 servings depending on the size of the appetites.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:29 PM

Tropical Fruit Slaw

  • 3 to 4 cups shredded cabbage
  • 1 20 oz. can pineapple, crushed or tidbits, drained (save juice)
  • 1 c. miniature marshmallows
  • 1 large firm banana, sliced
  • 1 mango, peeled, pitted, and chopped
  • 1 c. diced apple (no need to peel)
  • 1 seedless orange, peeled, sectioned, and chopped
  • 1 Tbsp. lemon juice
  • 1/2 c. - 2/3 c. vanilla yogurt
  • 1/4 c. pineapple juice (from reserved juice)


Whisk together the yogurt and pineapple juice and pour over the cabbage, marshmallows, lemon juice, and fruits. Fold in the yogurt dressing until well mixed. Chill briefly before serving.

michiganmom116
by Platinum Member on Mar. 6, 2012 at 1:29 PM

Strawberry Spinach Salad with Candied Pecans

  • 2 Tbsp. butter or margarine
  • 1 1/2 c. pecan halves
  • 1 c. sugar
  • 1 lb. fresh spinach
  • 2 c. thinly sliced celery
  • 1 pint strawberries, hulled & halved


Dressing:

  • 2/3 c. white vinegar
  • 1/2 c. sugar
  • 3 green onions, chopped
  • 1 1/2 tsp. salt
  • 2 tsp. dry mustard
  • 2 c. vegetable oil
  • 3 Tbsp. poppy seeds


Combine vinegar, sugar, onions, salt and mustard in blender. Cover and process until smooth. Keep blender running and slowly add oil in a small steady stream until thick and smooth. Transfer to a bowl; stir in poppy seeds. Keep chilled.

Melt butter in a heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly, until sugar turns golden and coats the pecans. Remove pecans with a slotted spoon to an aluminum foil lined cookie sheet. Let cool.

Remove and discard stems from spinach. Wash and pat dry with paper towels. Tear into bite-sized pieces. Combine spinach, celery, and strawberries in a large bowl. Add 1 cup dressing and toss gently. Add candies pecans and toss again. Serve with remaining dressing.

sassymomntx1961
by Yvonne on Mar. 8, 2012 at 2:26 AM


Quoting michiganmom116:

My DS made dinner tonight, and this is the recipe he used for tilapia:  http://www.food.com/recipe/mamas-supper-club-tilapia-parmesan-53914

It was extremely good!

I think my middle dd will like this since she is having to watch what she eats now and Im going to try it.

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

sassymomntx1961
by Yvonne on Mar. 8, 2012 at 2:37 AM


Quoting michiganmom116:

Crockpot Bean Soup

  • 1 lb. navy beans
  • 8 cups water
  • 1 meaty ham bone, smoked ham hock or 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf

Heat beans in water in a large pot. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.

I like this minus celery and onions lol.Can I use onion powder instead?Im going to show middle dd this one also.I like the idea of 2 cups of diced cooked ham to save the step of cutting meat off the bone.

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

sassymomntx1961
by Yvonne on Mar. 8, 2012 at 2:51 AM


Quoting michiganmom116:

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.

Found another one for middle dd lol.I need to copy some of the pancake recipies for her also lol.Helping her w/ her eating to stay healthy for my new grand daughter may help me and youngest dd in the long run ty Rhonda.Wrote down the talapia,bean soup and this one for middle dd and myself.Are these 3 pretty inexpensive to make?Her and b/f are really tight on money right now.

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

michiganmom116
by Platinum Member on Mar. 8, 2012 at 9:41 AM


Quoting sassymomntx1961:


Quoting michiganmom116:

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.

Found another one for middle dd lol.I need to copy some of the pancake recipies for her also lol.Helping her w/ her eating to stay healthy for my new grand daughter may help me and youngest dd in the long run ty Rhonda.Wrote down the talapia,bean soup and this one for middle dd and myself.Are these 3 pretty inexpensive to make?Her and b/f are really tight on money right now.

cost will depend on what the local stores charge for tilapia and salmon.  Those will be the most expensive ingredients.

michiganmom116
by Platinum Member on Mar. 8, 2012 at 9:42 AM

sure!  go ahead and use onion powder...to taste.  I'm not sure of the equivalent of onion powder to diced onions, although I know that 1/8 tsp. garlic powder = 1/2 tsp. minced garlic...maybe the same for onion.

Quoting sassymomntx1961:


Quoting michiganmom116:

Crockpot Bean Soup

  • 1 lb. navy beans
  • 8 cups water
  • 1 meaty ham bone, smoked ham hock or 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf

Heat beans in water in a large pot. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.

I like this minus celery and onions lol.Can I use onion powder instead?Im going to show middle dd this one also.I like the idea of 2 cups of diced cooked ham to save the step of cutting meat off the bone.


michiganmom116
by Platinum Member on Mar. 20, 2012 at 1:15 PM

Mackerel is high in vitamin D and omega-3's...VERY good for you!

I got this from allrecipes.com

Tomato Mackerel Salad
 
recipe image
Rated: rating
Submitted By: Laura
Prep Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
"Delish mackerel salad in a yummy fresh tomato and basil sauce and served on a bed of lettuce."
Ingredients:
1/2 (15 ounce) can mackerel fillets,
drained
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound roma (plum) tomatoes,
chopped
1/2 cucumber, peeled and diced
1 small onion, chopped
1 head soft lettuce (Boston, Bibb or
mixed baby greens)
Directions:
1. Place mackerel in a mixing bowl, and break into small chunks. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.
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