Slow Cooker Skinny Spaghetti

Ingredients

8 ounces whole wheat spaghetti, broken into small pieces

1 tablespoon Extra Virgin olive oil

1 small sweet onion, diced

2 cloves garlic, minced

2 teaspoons capers, drained

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, (more or less to taste)

1/2 teaspoon black pepper

2 (14.5 ounce) cans fire roasted tomatoes

Directions

Add oil to a small skillet and sauté onion over medium-low heat until tender, about 4 minutes. Add garlic and saute one additional minute.

In a large bowl combine sautéed onion and garlic, and the remaining ingredients. Toss to ensure spaghetti is coated with sauce, add to the slow cooker. 

Cover and cook on low 2 to 2 1/2 hours or until pasta is al dente. 

Serve on a platter and sprinkle with parmesan if desired. Minimum slow cooker size 4 quarts.

Recipe from: http://skinnyms.com/slow-cooker-skinny-spaghetti/

Quinoa with Black Beans

Ingredients

1 tablespoon olive oil
1 medium sweet onions, diced
2 cloves garlic
3/4 cup quinoa
15 ounce can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper
salt to taste
4.5 ounce can diced green chilis
10 ounce can diced tomatoes
1/2 cup freshly chopped cilantro
1 3/4 cup vegetable broth, low sodium

Directions

In a large skillet, add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above.  Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed.  Remove from heat and allow to sit 5 minutes covered before serving.  Fluff quinoa with large spoon and serve.

Recipe from: http://skinnyms.com/skinny-quinoa-with-black-beans/

Italian Tuna Melts with White Beans & Provolone

Ingredients

15 oz can white beans, rinsed and drained
1 can tuna in water, drained and flaked
1/4 red onion, chopped
2 tablespoons capers, drained
2 celery ribs, finely chopped
2-3 fresh rosemary sprigs, finely chopped (I didn't have this, used dried)
Juice of 1 lemon
2 1-inch-thick slices of crusty bread
1 garlic clove, peeled and halved
3 tablespoons EVOO
1 cup arugula, chopped
salt and pepper
4 deli slices of mild/sharp Provolone cheese

Directions

Preheat the broiler.

Place half the beans in a mixing bowl and mash them with a fork.  Add the rest of the beans to the bowl along with the tuna, onions, capers, celery, rosemary, and lemon juice.  Car the bread on both sides under the broiler, rub it with the cut garlic, and drizzle with EVOO.  Dress the arugula with the 3 tablespoons of EVOO, then mix and season with salt and pepper.  Pile the arugula on the bread, divide the tuna between the two slices, and top each with a couple pieces of cheese.  Melt the cheese under the broiler until bubbly.

Recipe from: Rachael Ray's 2-4-6-8 Cookbook

Turkey Sloppy Joes

Ingredients

1 pound ground turkey
1 cup onion, diced
1/2 cup green pepper, diced
3 gloves garlic, minced
1 tablespoon yellow mustard
1/4 cup ketchup
15 oz can no-salt added tomato sauce
1 tablespoon BBQ sauce

Directions

1. Brown raw turkey, onions and green pepper over medium heat.
2. Place turkey meat, onions, and green pepper into crock pot.  Add all other ingredients and mix well.
3. Cover and cook on low for 3-4 hours or high 2-3 hours.  If you don't brown the meat first, then cook on low for 5-6 hours or high for 3-4 hours.

Recipe from: http://skinnyms.com/turkey-sloppy-joes/

Broiled Chicken Sandwich

Ingredients

1/3 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons lemon pepper seasoning
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 chicken breast halves (about 1 pound)
4 hamburger buns, toasted
4 lettuce leaves (topping)
4 tomato slices (topping)

Directions

1. For marinade, in a shallow dish combine orange juice, soy sauce, honey, lemon pepper, ginger, and garlic powder.  Set marinade aside.
2. Rinse chicken; pat dry.  Place each breast half between 2 pieces of plastic wrap.  Pound lightly to an even thickness.  Remove plastic wrap.  Place chicken in marinade.  Cover and marinate in the refrigerator for 4-6 hours or overnight. (I did about 2.5 hours.)
3. Remove chicken from marinade  reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from heat about 7 minutes or till tender and no longer pink, turning and brushing chicken with reserved marinade once.  Serve chicken breasts on buns with lettuce and tomato.

Recipe from: Better Homes' New Cookbook

Peanut Turkey Noodles

Ingredients

• 8 ounce (1/2 box) linguine

• 8 ounces snow peas, trimmed and halved lengthwise

• 1 cup shredded carrots (from an 8-ounce bag)

• 1 9 ounce package fully cooked carved turkey breast (such as Purdue Short Cuts) (We couldn't find turkey, so we used chicken)

• 3 scallions, trimmed and sliced

• 1 7 ounce jar Thai peanut sauce (such as Asian Gourmet)

• 1 tablespoon white vinegar

Directions

1. Bring a large pot of lightly salted water to boiling. Add linguine and cook 9 minutes. Stir in snow peas and carrots and cook another minute. Drain and rinse under cold running water until cool to the touch.

2. Transfer linguine mixture to a large bowl. Add turkey and scallions. Pour the peanut sauce over the top, then add vinegar to peanut sauce jar. Screw cap back on and shake jar. Pour contents over linguine mixture, toss to coat completely with sauce and serve.

Recipe from: Family Circle

Homemade Granola

Ingredients 

8 cups rolled oats

1 1/2 cups wheat germ

1 1/2 cups oat bran

1 cup sunflower seeds

1 cup finely chopped almonds

1 cup finely chopped pecans

1 cup finely chopped walnuts

1 1/2 teaspoons salt

1/2 cup brown sugar

1/4 cup maple syrup

3/4 cup honey

1 cup vegetable oil

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

2 cups raisins or sweetened dried cranberries (We used craisins.)

Directions

1. Preheat the oven to 325. Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.