Hey guys!! I’m SUCH a fan of slow cooker recipes. They are super easy and drop and go! Great for if you leave for the day and want to come home to a yummy dinner. Here are a few recipes for the colder months. =) Hope you enjoy! More coming soon!
Kale & Quinoa Soup:
2 cans petite Diced Tomatoes
1 cans Great Northern beans (drained & rinsed)
1 cup uncooked quinoa (rinsed)
1 bag kale, coarsely chopped
1/2 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 bay leaves (remove before eating)
4 cups vegetable broth
salt & freshly ground black pepper, to taste
Add juice of half a lemon to the bowl when finished.
Broccoli and Cheese Soup:
5 cups chopped broccoli (approx 16 ounces)
1 cup grated carrots
1 medium yellow onion, finely diced
1 clove garlic, minced
2 ounces reduced fat cream cheese (avoid fat free)
1 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
2 1/2 cups reduced sodium chicken or vegetable broth
4 Tablespoons Milk (I used Almond Milk)
4 Tablespoons Flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (8-ounce) block sharp cheddar cheese, grated
Vegetarian Chili:
2 cans diced tomatoes
2 cans tomato sauce
1 can light red kidney beans (rinsed and drained)
2 cans dark red kidney beans (rinsed and drained)
1 (4 ounce) can chopped green chiles or hatch chilies
1/2 cup beer (or you can just add extra vegetable broth)
3 1/2 (or 4 cups if you don’t use beer) cups vegetable stock
1/2 medium red or yellow onion (peeled and diced)
1 clove of garlic, minced
1 Sundried tomato (chopped) OPTIONAL *
1 chipotle chili in adobo sauce (chopped) OPTIONAL *
chili powder, ground cumin, salt, black pepper to taste
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