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.

Smoky Chicken Tortilla Soup with Chipotle and Fire-Roasted Tomatoes

Ingredients

3 cups chicken stock
1 pound chicken tenders
1 bay leaf
1 Tablespoon EVOO
4 slices thick, smoky, center-cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 Tablespoons adobo sauce
28-ounce can crushed fire-roasted tomatoes (We couldn't find fire-roasted.)
Salt
3-4 cups corn tortillas chips
2 cups shredded smoked mozzarella or cheddar cheese (We couldn't find smoked.)
1 lime (didn't use)
1/2 red onion (didn't use)
Chopped fresh cilantro (didn't use)

Directions

Bring the stock to a simmer and add the chicken tenders and bay leaf. Poach the chicken for 6 to 7 minutes.

While the chicken poaches, heat the EVOO in a deep skillet over medium-high heat.  Add the bacon and cook it until crisp, then remove it to a paper towel-lined plate with a slotted spoon.  Drain off the excess fat, leaving 2-3 Tablespoons in the pan.  Add the onions and garlic to the skillet and cook them for 5 minutes, then stir in the chipotles and adobo sauce and the tomatoes.

Remove the chicken from the stock, dice it, then add it to the tomato mixture in the skillet.  Pass the poaching stock through a strainer, then add it to the soup.  Season to taste with salt.

Place a pile of crushed tortilla chips in the bottom of each soup bowl.  Cover the chips liberally with smoked cheese, then ladle the hot soup down over the top.  Pass bowls of lime, red onions, cilantro, and the reserved bacon at the table to finish the soup.  (We just added chips and cheese to the top of our soup and enjoyed!) 

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

Garden Salad with Smoked Almond-Cilantro Dressing

Ingredients 

6 cups chopped romaine lettuce
1/2 cup shredded carrots
2 scallions
3 baby zucchini (we skipped)
1/2 red bell pepper
1 small clove garlic
4 soft sun-dried tomatoes, chopped
handful of fresh cilantro leaves
handful of fresh mint leaves (didn't have any...)
3 Tablespoons red wine vinegar
1/3 cup EVOO
black pepper

Directions 

Place the lettuce on a large platter and scatter veggies on top.  Place the garlic, almonds, sun-dried tomatoes, cilantro, mint and vinegar in a food processor and turn it on, then stream in the EVOO.  Process the dressing, then season it with black pepper.  Pour it evenly over the salad and serve. 

(I put it all in a bowl and tossed it.)

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

Taco-Night Pasta

Ingredients

• 1 pound wagon wheel-shaped pasta

• 1 15 ounce can great northern beans, drained and rinsed

• 1 14 1/2 ounce can no-salt-added stewed tomatoes

• 1 10 ounce can mild enchilada sauce (such as Old El Paso)

• 1 teaspoon hot chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon salt

• 1 12 ounce package soy crumbles (such as Morningstar Farms)

• 1 cup shredded reduced-fat sharp cheddar cheese

Directions

1. Cook pasta following package directions. Drain and return to pot.

2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles and simmer for an additional 3 minutes, stirring occasionally.

3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.

4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

Makes: 6 servings

Recipe from Family Circle

Moo-Shu Chicken

Ingredients

• 1 tablespoon sesame oil

• 2 cloves garlic, chopped

• 1 bag (10 ounces) shredded coleslaw mix

• 1 bag (8 ounces) shredded carrots

• 4 scallions, sliced

• 1/4 cup hoisin sauce

• 2 tablespoons reduced- sodium soy sauce

• 10 flour tortillas (6 inches)

• 3 cups shredded cooked chicken (from a rotisserie chicken)
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Directions

1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.

2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.

3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

Makes: 10 rolls

Recipe from Family Circle

Chipotle Chicken Chili

Ingredients

• 2 medium yellow onions, halved and sliced

• 1 14 1/2 ounce can diced tomatoes

• 1 tablespoon tomato paste

• 3 garlic cloves, chopped

• 2 cups low-sodium chicken broth

• 1 chipotle in adobo, seeded and chopped, plus 1 tablespoon adobo sauce

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 pounds bone-in chicken thighs, skin removed

• 1 15 1/2 ounce can black beans, rinsed and drained

• 1 cup frozen corn kernels, thawed

Directions

1. Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
2. Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.

Makes: 8 servings

Recipe from Family Circle