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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 (51-60):
michiganmom116
by Platinum Member on Mar. 22, 2012 at 12:23 PM

Honey Pecan ‘Ice Cream’

Posted By thingsmybellylikes On March 22, 2012 @ 11:55 am In All Recipes,Dessert

Cooking Time: 12 hours

Serves: 4

Ingredients and Cooking Steps

  • 2 large eggs
  • 4 egg yolks
  • 4 tbsps honey
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans




Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
Fold the egg yolks into the whipped cream. Add the pecans.
Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!


Article printed from Fast Paleo: http://fastpaleo.com

URL to article: http://fastpaleo.com/honey-pecan-ice-cream/

sassymomntx1961
by Yvonne on Mar. 24, 2012 at 4:49 AM

Yummy

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

LostTheSlipper
by Member on Mar. 26, 2012 at 2:10 PM


Quoting tina30218:

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.


Sorry to be dumb about this, but hoping you're on (or will be soon) to answer. Once everything's in the crockpot, should we stir it together or kind of just leave it in the "layers" the way we put them in? (Concerned about the other veggies and stuff not having the spices flavoring if I just leave it in layers but  I know for some things it's better to do so.) Which do you do?

Thanks so much, I just got everything in the crock so hopefully you'll be around for an answer.

ShepAvonLady
by Member on Apr. 16, 2012 at 12:13 PM

We added a packet of taco seasoning to the marinade and it was sooo good!  We will definitely fix this again!

Quoting GlitterGulchMom:

This is super good and really filling and MAJORLY healthy :-)
 
Lime Chicken Taco's
 
4 chicken breasts, pounded to 1 inch thickness
1/2 cup fresh lime juice
3 tablespoons sugar
1 tablespoon EVOO
1 teaspoon black pepper
1/2 teaspoon salt
1 red onion, sliced
1 bell pepper, sliced
8-10 6-inch corn tortillas
aluminum foil
 
Marinate the chicken in lime juice, sugar, EVOO, pepper, and salt for 1-2 hours. Wrap veggies in aluminum foil. Grill the chicken until it is no longer pink and is getting nice char markings. Also place the veggies on the grill, flipping every few minutes. Remove and veggies from the grill. Slice chicken into strips. Serve chicken in warmed corn tortillas topped with veggies.


MrsTBailey
by on Apr. 16, 2012 at 8:34 PM
Thanks for sharing all the yummy recipes everyone will be hunting for the crockpot to try out the recipes for it and the other recipes that the others have shared :-)
Posted on CafeMom Mobile
michiganmom116
by Platinum Member on Sep. 1, 2012 at 6:34 PM


We've had this a couple of times and we all like it!  It's another versatile meal that can be served atop salad greens or served with fresh Italian bread.

Greek-style Chicken

Serves 4

  • 4 boneless, skinless chicken breasts
  • extra virgin olive oil
  • 1/4 c. lemon juice
  • 1/4 to 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 cloves garlic, minced (1 Tbsp. minced)
  • 1 large onion, chopped
  • 28 oz. can diced tomatoes
  • 18 large black olives, drained, pitted, and chopped (we used a whole can because we love olives)
  • 2 Tbs. parsley
  • 1 tsp. thyme
  • feta cheese

Mix 2 Tbsp. olive oil, lemon juice, salt and pepper.  Marinate chicken in this mixture for 30 to 60 minutes.  In large skillet sautee garlic and onions in 1 Tbsp. olive oil.  Add tomatoes and olives and simmer uncovered for 15 minutes, stirring often.  Add 1 Tbsp. parsley and thyme.  Stir to combine.  Remove chicken from marinade and place in a baking dish.  Cover with vegetable mixture and sprinkle with remaining parsley.  Cover dish with foil and bake at 375° for 40 minutes.  Top with feta before serving.

michiganmom116
by Platinum Member on Sep. 4, 2012 at 8:19 AM

Steak Pizzaiola

1 1/ 4 pound boneless sirloin steak about 1 inch thick, excess fat trimmed

salt 

2 Tablespoons olive oil

4 cloves of garlic, smashed 

1 large onion sliced 1/4 inch thick

2 bell peppers, 1 red 1 yellow sliced 1/4 inch thick

4 jared pepperonis, drained and thinly sliced

1 15 oz. can crushed tomatoes

1/2 teaspoons parsley

pinch of red pepper flakes

2 Talespoons fresh parsley chopped 

Sprinkle the steak all over with salt, heat the olive oil in a large skillet over medium high heat. add the steak and sear until browned transfer to a plate. 

add the garlic to the skillet once it sizzles, add the onion and bell peppers, cook stirring occasionally, until they soften slightly, Add the pepperoncinis, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the the sauce and simmer turn once until medium rare about 7 minutes or cook longer for your degree of doneness. Transfer the steak to a cutting board and let rest 5 minutes . Thinly slice the steak against the grain and divided among plates, top with sauce and parsley , Serve with focaccia.

celestegood
by Ruby Member on Sep. 4, 2012 at 11:06 PM
Same here.

Quoting celestegood:

I always have been!  I was the kid who was devoring the broccoli and any other veggie I could!  Even brussel sprouts!  lol


Quoting tina30218:


Same here I am a big veggie person.



Posted on CafeMom Mobile
SweetLuci
by Silver Member on Dec. 15, 2012 at 11:45 AM

 This sounds really good.

Quoting SSMalone:

Super-Easy Chicken Vegetable Stir-Fry

Yield: Serves 4. Each serving: 2 cups.
Ingredients
1 lb frozen stir-fry vegetables
4 Tbsp light soy sauce
1 Tbsp olive/canola oil
Bell pepper & Onions
1 cup cooked white chicken meat, skinless and cut into cubes
3 cups cooked brown rice

Instructions
1.Lightly spray a large nonstick skillet with nonstick spray and heat over medium-high heat.
2.Add vegetables and stir-fry until crisp-tender and heated through, about 5 minutes
3.Add soy sauce and oil and chicken; stir to coat
4.Cook over medium heat, stirring, until chicken is heated through
5.Serve over rice. Garnish with sliced scallions if desired

 




                                        

SweetLuci
by Silver Member on Dec. 28, 2012 at 7:23 AM

 This sounds really good.

Quoting GlitterGulchMom:

This is super good and really filling and MAJORLY healthy :-)
 
Lime Chicken Taco's
 
4 chicken breasts, pounded to 1 inch thickness
1/2 cup fresh lime juice
3 tablespoons sugar
1 tablespoon EVOO
1 teaspoon black pepper
1/2 teaspoon salt
1 red onion, sliced
1 bell pepper, sliced
8-10 6-inch corn tortillas
aluminum foil
 
Marinate the chicken in lime juice, sugar, EVOO, pepper, and salt for 1-2 hours. Wrap veggies in aluminum foil. Grill the chicken until it is no longer pink and is getting nice char markings. Also place the veggies on the grill, flipping every few minutes. Remove and veggies from the grill. Slice chicken into strips. Serve chicken in warmed corn tortillas topped with veggies.

 

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