Crockpot 16 Bean Soup

As I mentioned in the previous post I have been put on a strict diet of little sugars to no sugars at all. I have been having to become a little creative with my family meals. Today I made 16 Bean Soup. There are so many ways to can make this. I do not eat any PIG so I made it with Chicken Broth.

The Ingredients

1 bag of soup mix (if it comes with a flavor packet, throw it away. The ingredients are scary.)

1 onion

3 cloves chopped garlic

2 t of your favorite spice rub

1 can of Italian-style tomatoes

4 cups chicken broth (mine was homemade from the freezer)

water***

salt (add the salt at the last minute, a teaspoon at a time, according to taste)

***It is up to you how much water you use. I did not measure, but covered the beans completely and filled the 6qt oval crockpot two to three inches from the top. If you want more broth, use more water, if you want it thick and beany,use less.

The Directions.

cook on low all day. Soup tastes the best the longer you cook it, and it tastes even better the next day.

I haven't forgotten

Hey everyone!

Sorry for the lack of recipes this week... I have been put on a strick diet for a couple of weeks. Trying to keep the baby in longer so I don't get to enjoy yummy meals.

NO SUGARS what so ever until the Doctor tells me otherwise.

That means... No breads, No candy and other obvious sugars, Nothing to drink but water, NO apples, oranges, bananas, my list goes on.

I will be back with recipes soon!!!

Mariachi Chicken Pizza

I have stated this before but I am pregnant and one food that I seem to be craving is PIZZA!!! Trying to find something a little bit more healthy - I came across this recipe! Although I did not eat any of the jalapenos for the sake of my darling husband!

YUMMY!!!!

Mariachi Chicken Pizza

3 chicken breasts

1 c. Lawry's Baja Chipotle Lime marinade

1/4 c. picante or taco sauce

1 pizza crust

3 roma tomatoes

2 c. cheese (we used colby jack)

1/4 c. sliced picked jalapenos

1/4 c. light sour cream

Place chicken and marinade in a crock pot on high for 4 hours. Turn off crock, shred.

Preheat oven to 400 degrees. Place pizza crust on a sheet pan, bake for 10 minutes.

Take out, top with taco sauce, shredded chicken, tomatoes, cheese, and jalapenos.

Place back in the oven for 5 minutes, until crisp and melted.

Top with sour cream and serve.

Zucchini Sticks

I love Friday's green bean french fries... I was excited when I came across Zucchini Sticks!

Zucchini sticks are so delicious, but they’re deep fried and not so healthy. I like to use whipped egg white and bread crumbs, then bake the sticks to get them really crispy. If you really want the crunch, try to find panko bread crumbs! Most markets carry them, they're mixed in with the asian foods, usually in a plastic bag with the noodles.

Zucchini Sticks:
2 egg whites, whipped to a foam
1 cup panko bread crumbs
¼ cup Italian style bread crumbs
½ tsp. salt¼ tsp pepper
1 tsp. Italian seasoning
2 zucchini, julienned

Combine zucchini breading ingredients in a shallow dish. Whip egg whites in a bowl until they foam. Toss zucchini in the egg whites, then toss in the bread crumbs. Transfer to a baking sheet.

Put zucchini sticks in and turn the oven up to 450 degrees. Bake for about 20 minutes, until crispy and brown.

Ujhazi Chicken Soup

Ujhazi Chicken Soup

3 lb. chicken, cut into 8 pieces (I used 2 breasts)
2 large carrots, peeled and cut into quarters
2 parsnips, peeled and cut into quarters
½ lb. Brussels sprouts
1 medium green bell pepper, seeded and cut
1 stalk celery, cut in half
1 ½ c. fresh sliced mushrooms
1 medium onion, peeled
2 cloves garlic, peeled
2 tsp. salt
10 peppercorns
½ tsp. caraway seeds
1 tbsp. tomato paste
½ tsp. paprika
8 c. water (I used 4 c. stock, 4 c. water)
1 c. sweet peas
1 c. thin egg noodles
1 tbsp. parsley


1. Wash chicken, place in a large kettle
2. Place all ingredients (except peas, noodles and parsley) in the kettle
3. Simmer over medium low heat for an hour, remove the foam at the top with a large spoon
4. Carefully pour soup through a sieve with another large pan underneath to catch broth.
5. When cool, remove chicken from bones , cut chicken and vegetables into bite sized pieces
6. Reheat broth over medium heat, add noodles and cook for 5 minutes, add peas, meat, and cooked vegetables.
7. Simmer 5 minutes.
8. Ladle into a bowl, sprinkle with parsley before serving.

Harvest Granola

Today I tried a new version of granola with a little twist of my own!!! I used some of my favorite things!!! pumpkin, maple, cranberries, pecans, and cinnamon. I also added pistachios for some extra color and crunch. Again, so easy to make, you can throw in whatever you'd like and make it your own!

Harvest Granola

4 - 5 cups rolled oats
1/2 cup canned pumpkin puree
1/2 cup pure maple syrup

1/4 cup honey
1 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup pistachios
1 cup dried cranberries
2 tbsp. canola oil
1/4 tsp. salt
1 stick of butter melted

I used my 5 quart crockpot. But you could easily use the oven. (Preheat oven to 300 degrees.)
Melt butter and mix in honey and maple syrup. Add Cinnamon and Add all ingredients to a mixing bowl, toss to evenly distribute.

Pour into a greased crockpot.
Bake on HIGH for 30 minutes, toss with a fork, bake for another 20 minutes or so.

If using the over cook for 20 minutes, toss with a fork, back for another 20 minutes or so.

Remove from the oven, cool for 4 hours at room temperature, store in an air-tight container.

Pancakes

2 c. regular old pancake mix

1 1/2 c. water

1/2 c. flaxseed meal

1/2 c. almond butter

1 banana

1 tsp. flaxseed oil

1 egg

1/3 c. plain, whole yogurt

1/4 c. honey

dash cinnamon

In a large mixing bowl, blend pancake mix, flaxseed meal and cinnamon. Set aside.

In blender, combine almond butter, oil, egg, honey, yogurt and banana. Blend until smooth.

Add blended mixture and water to the dry mix. Stir together well. Make pancakes out of the batter.