Skinny Version of the Slow Cooker Tomato Basil Parmesan Soup

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Makes 8 servings

1 cup finely diced celery

1 cup finely diced onion

1 cup grated zucchini or grated carrots (or both)

2 (14 oz) cans diced tomatoes

1 bay leaf

1 tsp dried oregano

1 Tbsp dried basil

4 cups water

2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you're vegetarian you can substitute vegetable broth in place of the water and bouillon)

1/4 cup butter

1/2 cup flour

1 cup Parmesan cheese, grated

1 cup warmed skim milk

1 tsp salt

1 tsp pepper

1.  Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.  

2.  Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup.  Whisk and slowly add in the rest of the flour. Add another 3 cups and stir until smooth. Add all back into the slow cooker. (If you want, you can use an immersion blender to make everything smooth and creamy)

4.  Stir and add the Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Total calories per serving:  150

Review:

The full fat version of this soup is my most popular recipe of all time.  By far.  Pinterest got a hold of it and still hasn't let go.  Many comments were made on "how can I make this healthier?"  I tried my best for you.  Still has butter and cheese...but less.  It still tastes great.  The subbed zucchini instead of carrots because that's what I had on had, but either or both work great.  4 stars.

Recipe for Ground Turkey Taco Salad in the Slow Cooker

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Makes 4 servings


1 lb ground turkey
Taco seasoning packet or make your own (recipe below)
Salad greens and toppings of your choice (tomatoes, avocado, cheese, sour cream, salsa, black beans, corn...whatever)


Make your own taco seasoning:

• 1 1/2 tsp chili powder
• 1/8 teaspoon garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground red pepper
• 1/8 tsp dried oregano
• 1/4 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

1.  Place ground turkey in the bottom of your slow cooker.  (I put mine in totally frozen)

2.  Cover and cook on LOW for 2-5 hours (depending on if it's frozen, how big your slow cooker is, how fast your slow cooker cooks etc.)  

3.  Stir to break up meat and cook any extra time that is needed.  Drain off any grease.

4.  Stir in the taco seasoning ingredients or about half a packet (or more if you like it spicy).

5.  Let the seasonings cook with the meat for a a bit until it tastes incorporated and yummy.

6.  Serve meat over salad greens and add desired toppings.  (You could also serve this in regular tacos as well)

Review:

Well this may not seem like a "recipe" to many of you but I thought I would post it anyhow.  I have never really cooked ground meats raw in my slow cooker before.  A lady told me that when she didn't want to get a pan out she threw her ground beef in her slow cooker for a couple of hours, drained off the grease and used it with her spaghetti.  I thought I would try the ground turkey and see how it worked.  I liked not having to thaw the meat.  I threw it in frozen solid.  I also liked using my small slow cooker for this because it is easier to clean.  After the grease was drained off it tasted just as good as if it were browned on the stove.  I will definitely use this method again.  It's a great way to keep taco meat warm when you're serving in shifts (think cub scout day, soccer, ballet, working late, etc.)  

Also, I was happy to find this  recipe for making your own taco seasoning.  Saves money and I usually have all the ingredients on hand.  Perfect.  Make in a large batch and store in an air tight container...saves time when you're in a hurry.

Slow Cooker Sweet Potatoes for One

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Makes 2 servings

1 large sweet potato, peeled and sliced into 1/2 inch disks
1 Tbsp canola oil
1/4 tsp salt
1/8 tsp pepper
1 Tbsp brown sugar

1.  Place all ingredients in small slow cooker.  Stir to coat sweet potatoes.
2.  Cover and cook on LOW for 3-4 hours, or until sweet potatoes are the desired consistency. (I don't like mine too soft so I only put them in for 3 hours)
3.  Salt and pepper to taste and serve.

Review:
I'm a big fan of sweet potatoes.  No one else in my family is.  So I'll just cook one at a time like I did here.  I like to keep it simple with just a bit of sugar and salt and pepper.  Not fancy, but still delicious.  4 stars.

Simple Sides: Broccoli

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Broccoli florets

Kosher salt

Pepper

Fresh lemon juice

Canola oil or olive oil

Parmesan cheese

1.  Preheat your oven to 400 degrees.  Cut up a bunch of broccoli florets.  I keep mine pretty small and I fill a whole cookie sheet.

2.  Sprinkle with about 1-2 Tbsp of oil.  Stir to coat.

3.  Sprinkle with kosher salt and black pepper.  

4.  Squeeze plenty of fresh lemon juice over the broccoli.

5.  Place cookie sheet in the preheated oven.  Cook for about 4 minutes.  Stir the broccoli and then cook for 4 minutes more.  Remove pan from oven.

6.  Sprinkle with grated Parmesan and serve.

Review:

From time to time I'm going to share simple side dishes that are quick and easy and go terrific with your slow cooker meal.  I serve this broccoli with Asian dishes a lot and everyone absolutely loves it.  I don't know what it is about the lemon juice and Parmesan but it really just makes the broccoli taste awesome!  Every time the entire cookie sheet of broccoli gets eaten in one sitting.  5 stars.

Slow Cooker Green Pepper and Garlic Sauce

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Makes 4-6 servings

1 large onion, coarsely chopped
1 jalapeno, minced (seeds removed)
4 green bell peppers, coarsely chopped
1 Tbsp minced garlic
6 roma tomatoes, diced
1 Tbsp dried oregano
2 tsp cumin
1 tsp kosher salt
1 Tbsp quick cooking tapioca
1/2 tsp black pepper

1.  Combine all ingredients in a 4-6 quart slow cooker.
2.  Cover and cook on LOW for 5-7 hours, or until veggies are soft
3.  Pour contents into a blender or food processor and pulse about 5 or 6 times until a chunky consistency.  Salt and pepper to taste.  Adjust seasonings.
4.  Serve sauce over spaghetti squash, noodles or rice.

Review:
I had a bunch of green peppers at my house from my bountiful basket that I needed to use up so I decided to make a pepper sauce similar to this one.  The addition of the jalapeno gave it quite a kick.  I cooled it down a bit by stirring in some sour cream.  I ate it and liked it but I did feel that there was just too much green pepper.  I really prefer red bell peppers much more.  I served it over spaghetti and I masked the veggies from my kids by stirring in plenty of cheese and sour cream and they ate it happily.  Hey, you gotta do what you gotta do.  Serve over spaghetti squash for a totally healthy, low cal meal.  You could even add in ground turkey to add in some protein if you'd like.  3 stars.

Slow Cooker Hummus

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Makes about 4 cups of hummus

1/2 lb dried chickpeas

3 Tbsp minced garlic

4 Tbsp lemon juice

1 Tbsp salt

2 Tbsp olive oil

3 Tbsp tahini 

1.  Rinse the chickpeas and place in the slow cooker.  Fill the slow cooker with water that goes 2 or so inches above the chickpeas.

2.  Cover and cook on low for 8 hours, or until chickpeas are very soft.

3.  Drain the liquid, and reserve it.  

4.  Place drained chickpeas in blender or food processor.  Add in garlic, lemon juice, salt, olive oil and tahini.  Blend until smooth, adding in some of the reserved liquid until it is the consistency you prefer.  Adjust seasonings as needed.

5.  Serve as a dip or on pita bread.

Review:

I have been on a hummus kick lately.  I noticed that for 10 oz of hummus I was paying way too much.  So I decided to make my own.  The most expensive thing to buy initially was the tahini but now that I have it, it will last forever (I found mine at Smith's marketplace).  This was yummy and next time I want to add in some sundried tomatoes or roasted red peppers or something fun like that.  3 1/2 stars.

Summer Faves: Quick and Easy Zucchini Linguine

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Makes 8 servings

12 oz linguine

2 Tbsp olive oil

2 garlic clove, minced

1 1/2 lbs zucchini, shredded (This is several zucchinis.  I probably used 6.  I also used some green and some yellow.)

3/4 cup plain yogurt

3/4 cup shredded cheddar cheese

Salt and pepper

Diced roma tomatoes and diced avocados (however much you'd like)

1 Lemon, juiced

1.  Cook linguine until firm but tender.

2.  Heat oil in a large non-stick skillet over medium high heat.  When the oil starts smoking add in the garlic and cook until lightly browned, for about 30 seconds.  

3.  Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.

4.  Add in the remaining zucchini and cook until tender, about 3-5 minutes.  Salt and pepper the zucchini liberally.
5.  Turn heat to low and add in the yogurt, cheese and pasta.  Toss to mix.  Transfer to a large serving bowl.
6.  Squeeze in lemon juice to taste and top with tomatoes and avocados.  Plenty of salt and pepper to taste. Serve and enjoy! (I served mine with chicken on top, but that is totally optional)

Review:
Don't hate me because this is not a slow cooker recipe.  From time to time, I'm going to start sharing some of my favorite recipes that aren't slow cooker recipes.

I love this recipe so much and have been making it since I was in college.  I received several zucchinis in my bountiful basket and used most of them to make this delicious dinner.  I loved making it with the yellow and green zucchinis for some added color.  If you're in a pinch, use sour cream instead of yogurt.  And if you're like me and had neither, I actually used cottage cheese and  it worked out okay.  This is a super fast and easy dinner.  Make it vegetarian if you want.  We served ours with chicken.  5 stars.

Slow Cooker Cuban-style Black Bean Soup

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Makes 6 servings


1/2 lb dried black beans, picked over and rinsed
3 1/2 cups water
1 bay leaf
1 smoked ham hock, rinsed
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp lime juice
1-2 tsp salt (to taste)
1 (8 oz) can tomato sauce
Optional toppings:  cilantro, sour cream, cheese, diced tomatoes, avocado slices, green onions etc.


1.  Place water, black beans, bay leaf and ham hock in slow cooker.  Cover and cook until beans are tender, about 8 hours on LOW or 5 hours on HIGH.
2.  Discard bay leaf.  Transfer ham hock to cutting board , shred into bite size pieces and add back into slow cooker (discard the fat, bone and skin).
3.  Add the oregano, cumin, garlic powder, lime juice, salt and tomato sauce to the slow cooker.  Taste test and adjust seasonings accordingly.
4.  Ladle into bowls and garnish with desired toppings.

Review:

I've never bought ham hocks before or used them in a recipe.  I was a little grossed out when I saw the package.  But after reading about how smoked ham hocks can add a nice flavor to soups I decided to give them a try.  It did indeed add a nice, smoky flavor to the black beans.  I wanted to add in sauteed onions, green peppers and garlic at the end when I added the spices but I was too hungry and decided it was good enough as is.  If you want to bump up the flavor add in sauteed veggies at the end and I'm sure it would be awesome.  Or add in freeze dried veggies from Shelf Reliance as they cook so quickly there is no need to saute.  I also liked that the beans were able to cook well without any soaking the night before.  This recipe has very little prep and would be good if you're in a hurry in the morning.  Not to mention that it cooks for a good 8-10 hours while you're away.  When I ate the leftovers the next day I topped it with diced tomatoes and avocados and it was so delicious!  I love having yummy leftovers for lunch.  3 1/2 stars.

More info about hamhocks from myrecipes.com:

Ham hock is the lower hind leg of a hog, and you’ll usually find it cured, smoked, or both. Most commonly, it’s used to add smoky, salty flavor to soups and stews. In place of 1 smoked ham hock, substitute 4 ounces of any of the following: chopped salted pork (2-4 ounces of this one), chopped smoked bacon, chopped smoked ham, cured smoked hog jowl or guanciale, smoked bacon, smoked sausage, smoked turkey drumsticks, or one ham bone. 

Slow Cooker Red Potatoes

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Small red potatoes

Water

1.  Place clean potatoes in a 1-2 quart oven safe dish that fits inside your slow cooker.  Place dish in bottom of 6-quart slow cooker.

2.  Pour water into the bottom of slow cooker.  It should be about 1 inch of water.

3.  Cover slow cooker and cook on LOW for about 6-8 hours or on HIGH for about 4.  Serve with desired toppings.

Review:

An easy way to make these delicious little red potatoes.  I got these gourmet red potatoes in my bountiful basket and have loved them.  They are the perfect size and have such a great taste.  4 stars.

Easy Creamy Low-Fat Tomato Basil Soup

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Serves 4-6

2 (14.5 oz) cans diced peeled tomatoes in juice

1 tsp salt

2 Tbsp tomato paste

1 bay leaf

1/2 tsp minced garlic

2 Tbsp flour

3 tsp sugar

2 cups frozen or fresh ravioli (optional)

3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work.  If you're wanting creamier you could use heavy cream or half and half)

1/4 cup fresh basil, finely minced

Freshly grated parmesan

Salt and pepper to taste

1.  Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker.  Whisk a little until flour is smooth and combined.  

2.  Cover and cook on LOW for 4-6 hours.  Remove lid.  Remove the bay leaf.  Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree).  Pour back into the slow cooker.

3.  Add in raviolis (if desired) and basil and pour in warmed milk.  Let cook for another 30 minutes or so, until raviolis are done.  Salt and pepper to taste and serve with Parmesan cheese.

Review:  

I've had so many hits on this Tomato Basil Parmesan soup lately it's been unreal.  I've had a lot of people want to know how to make it and skinny it up a bit.  I decided to create a new tomato soup recipe that is skinny and delicious, not to mention totally easy and quick.  I was happy with the consistency of the soup.  It wasn't runny but nice and creamy.  The fresh basil gave it great flavor too.  I added raviolis into mine so my kids would eat it and they were yummalicious.  We served ours with grilled cheese sandwiches.  4 stars.

Slow Cooker Fresh Garlic Green Beans

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Makes 6 servings

1 lb fresh green beans, washed and trimmed

2 Tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

1 packed tsp minced garlic (about 2-3 cloves)

bacon bits (optional)

1.  Place an oven safe dish that fits inside your slow cooker in the bottom of the slow cooker (I have a corningware dish that is 1.6 liters). 

2.  Place green beans inside dish.  Drizzle with olive oil.  Stir in the salt and pepper and garlic.

3.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2.  Remove dish from slow cooker and serve directly from it.  Top with bacon bits, if desired.

Review:

The Bountiful Basket strikes again!  I'm loving all the fresh produce and I've been having fun figuring out ways to use it.  I thought these beans were good.  Flavorful and perfectly seasoned.  My husband thought they were the best thing ever.  A literal quote, "Those are the best beans I've ever eaten in my life."  They were still fairly crisp, not limp.  He suggested I make our asparagus the same way...so I'll have to give it a go.  4 stars.

No Stick Steel-Cut Oats Breakfast

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Add your favorite toppings...I did apples and bananas.

Spray an oven safe dish with non-stick cooking spray.  Fill it up with the ingredients and place inside your slow cooker...no sticky mess in the morning just perfect oatmeal!

1/2 cup steel-cut oats

1/4 cup pearl barley (regular not quick-cooking)

1/2 tsp cinnamon

2 tsp brown sugar

1/8 tsp salt

2 3/4 cup water

Optional toppings:  fresh fruit, milk, nuts, raisins etc.

1.  Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray. 

2.  Place all ingredients inside dish and stir to combine.

3.  Place dish directly inside slow cooker insert.  Cover the slow cooker and cook on LOW for about 7-9 hours.

4.  Remove dish carefully and serve with desired toppings.

Review:

I've been on a mission:  To figure out how to cook steel-cut oats overnight without losing half of them because they stick to the sides and get all crusty.  I figured it out, people.  And I'm still excited.  

Use a dish inside your slow cooker that is sprayed with non-stick cooking spray.  Without the oats touching the sides of the slow cooker you prevent the sticking.  If you use a dish inside you also can extend the time that your breakfast can cook without getting overdone.  

I especially loved this combination of the pearl barley and the steel-cut oats.  It added a texture dimension and seemed extra hearty.  I love to eat these after a long Saturday run when I'm so hungry.  They stick with you and you can add all your favorite toppings.  I will be using this method again and again and again!!!  4 stars.

Garlic Cauliflower Mashed Potatoes

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Makes 4-6 servings

1 head of cauliflower

3 cups water

4 large garlic cloves, peeled

1 tsp salt

1 bay leaf

1 Tbsp butter

Milk (if needed)

Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.

2.  Add in the water, garlic cloves, salt and bay leaf.

3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4.  Remove the garlic cloves and bay leaf.  Drain the water. 

5.  Add in the butter and let it melt.  

6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.

7.  Salt and pepper to taste.  Serve with chives or green onions.

Review:

The Bountiful Basket strikes again.  This time with cauliflower.  I halved this recipe and actually ate the entire thing by myself.  What a great way to eat vegetables!  Obviously it has a different taste than mashed potatoes but if you like the creamy texture of potatoes this might be a good way to save some calories.  3 1/2 stars. 

Slow Cooker Maple-Dijon Glazed Brussels Sprouts

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Makes 4-6 servings

1 lb Brussels sprouts

3 Tbsp butter, cut into 6 pieces

1 Tbsp Dijon mustard

1 Tbsp maple syrup

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup water

1.  Wash and trim sprouts and then cut each one in half.

2.  Place sprouts in the slow cooker.

3.  Pour mustard, syrup, salt, pepper and water over the sprouts.  Stir until sprouts are coated.

4.  Cover and cook on HIGH for about 2 hours or on LOW for 4 hours.  Stir well and serve.

Review:

I've been getting my Bountiful Baskets faithfully every Saturday.  The last two Saturdays we had a bag of Brussels sprouts included.  Now I must admit I cannot ever remember having Brussels sprouts in my life.  I've heard plenty of negative reviews about them.  The first way I tried them was roasting them with olive oil, salt and pepper.  That was okay.  Then I decided to try them in the slow cooker.  I liked them much better this way.  Maybe because they had butter and syrup on them.  Ha ha!!  Actually the syrup just added a hint of sweetness.  I think this is probably the best Brussels sprouts are going to get.  They were good...good for Brussels sprouts.  If you think Brussels sprouts are the most disgusting this in the world then you probably won't like this recipe.  But if you like them to begin with you'll probably love this recipe.  Give it a try, tell me what you think.  3 1/2 stars.

One-Serving Overnight Steel Cut Oats

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Makes 1 servings

1/4 cup steel cut oats

3/4 cup + 2 Tbsp water

Dash of salt

1/4 cup dehydrated apples (optional)

Fresh fruit (optional)

1.  Combine water, steel-cut oats, salt and apples in Little Dipper Crock-Pot.  

2.  Plug in the Little Dipper and cook for about 7-9 hours.

3.  Serve oatmeal with fresh fruit and milk, if desired.

Review:

Every time I make steel cut oats overnight they always stick to the sides of the slow cooker and get all crusty.  I wondered if I made them in a smaller slow cooker if it would help.  Cooking in my little dipper (which doesn't actually have a LOW or HIGH setting) seemed to work a bit better.  I put them in about 11 pm and didn't end up turning of the cooker until 7:45 am.  They were cooked nicely and less stuck to the sides of the slow cooker.  I am also the only one in my house that likes steel-cut oats so making one serving worked well for me.  I'll be using this method again.  4 stars.  

Slow Cooker Mexican Tortilla Pie

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Makes 6 servings

1 (16 oz) can refried beans

1 cup picante sauce or salsa, divided

2 garlic cloves, minced

1/4 cup fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 tomato, diced

7 medium whole wheat tortillas

2 cups grated cheddar cheese

Salsa, sour cream and extra cilantro for toppings

1.  Combine the refried beans, 3/4 cup of salsa and garlic in a small bowl.

2.  In another bowl, combine 1/4 cup of salsa, cilantro, black beans and tomato.

3.  Take 2 long sheets of aluminum foil and make a foil sling.  Place in a 5 or 6 quart slow cooker.  Spray the foil with non-stick cooking spray.

Making a foil sling:  Fit two large sheets of foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert. Before serving, these overhanging edges can be used as handles to pull the dish out fully intact.

 4.  Take one tortilla and spread 1/4 of the refried bean mixture over the tortilla (leave about 1/2 inch of space around the perimeter).  Place it in the slow cooker.  Sprinkle 1/4 cup cheese over beans.  Top it with another tortilla.  Spoon 1/3 of the black bean mixture over the tortilla.  Sprinkle 1/4 cup of cheese over the black beans.  Top it with another tortilla.  Repeat layers.  You'll end with refried beans on top.  Sprinkle with  remaining cheese.  (see picture below)

5.  Cover and cook on LOW for about 4-5 hours (depending on how hot your slow cooker cooks) or about 2-3 hours on HIGH.

6.  Use the overhanging edges to gently pull out the dish intact.  Transfer to a serving platter.  Slice and serve with sour cream, salsa and cilantro.

Review:

Ha!  You didn't think I could get it out of the slow cooker intact, did you?  I'm so proud of myself right now.  These are the things in life that make me excited.  Sad, isn't it?  

I loved this recipe and surprisingly my kids did too.  They love dipping their "pie" in sour cream.  We ate up all the leftovers for lunch the next day.  I also appreciated the use of the whole wheat tortillas because it makes the recipe seem healthier and I think they're a bit sturdier and hold up better in the slow cooker.  4 stars.

Slow Cooker Garlic Chicken and Veggies

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Makes 4 servings

4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)

4 large red potatoes, cut into small wedges (about 8 per potato)

1 large carrot, thinly sliced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic 

2 tsp dried oregano

Salt and pepper

1.  Place potatoes and carrots in bottom of slow cooker.  Salt and pepper.

2.  Place chicken on top of potatoes.  Salt and pepper.

3.  In a small bowl combine the olive oil, lemon juice, garlic and oregano.  Spoon over the top of the chicken.

4.  Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)

5.  Serve with extra lemon juice, if needed.

Review:

A light and healthy meal for the new year.  Both my husband and I appreciated this meal.  I especially loved that it can be an all-in-one meal since the meat and veggies are all together.  Minimal clean up as well.  4 stars.

Slow Cooker Butternut Squash Soup

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Makes 6 servings

1/2 cup onion

3 garlic cloves, minced

1/4 tsp allspice

1/4 tsp dried thyme

1 bay leaf

1 (2-3 lb) butternut squash, peeled, seeded and cubed

2 tsp chicken bouillon granules

2 cups water

Salt and pepper

1.  Combine onion, garlic, allspice and thyme in microwave-safe bowl.  Microwave for about 4-5 minutes, stirring every minute until onions are soft.  Transfer to the slow cooker.

2.  Add the squash, bay leaf, bouillon and water to the slow cooker. 

3.  Cover and cook on LOW for 5-7 hours.

4.  Remove bay leaf.  Transfer to a blender and puree (or use an immersion blender).  Pour back into the slow cooker. 

5.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  But it, sadly, was not.  I don't know if it was because I was kind of sick and chocolate didn't sound good, let alone squash soup...or if it was really that bad.  I tried it and salt and peppered, tried it again, salt and peppered more, tried it again and then dumped it down the sink.  Luckily, I also made taco salad and so we ate that for dinner instead.  Maybe if you really really love squash this would taste good to you.  I like squash okay but I think that this soup reminded me of baby food, tasteless and boring.  Next time I make squash I'll be baking it with a little butter and sugar on top instead.  1 star.

Slow Cooker Cheesy Cauliflower Soup

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Makes 6 servings

4 cups water

1/2 tsp Shirley J Chicken Bouillon

1 cup Shirley J White Cheddar Soup Base

2 red bell peppers, sliced into quarter-inch strips

1 head of cauliflower, cut into florets

5 garlic cloves, minced

1 Tbsp Worcestershire sauce

1 tsp Shirley J onion seasoning

1 tsp basil leaves

1 Tbsp lemon juice

1 cup shredded cheddar cheese (I used mild, but I bet sharp would be awesome)

Salt and pepper

1.  In a saucepan, whisk the water, white cheddar soup base and chicken bouillon until smooth.  Bring to a slow boil and simmer for about 4 or 5 minutes until the soup thickens up nicely.  Transfer to the slow cooker.

2.  Add in peppers, cauliflower, garlic, Worcestershire, onion seasoning and basil leaves.

3.  Cover and cook on LOW for 5-7 hours, until cauliflower is soft.

4.  Transfer to a blender or food processor and blend until smooth and creamy.  Pour back into the slow cooker and stir in the lemon juice, cheese and salt and pepper to taste.  Add in more basil, if needed.

Review:

Very very interesting.  The first time I tried it I had forgotten that it was cauliflower soup and was kind of taken back by the cauliflower-ness of it.  But after eating it the first day and then for leftovers at lunch the next day I really began to appreciate the cauliflower and the bell peppers, which added so much flavor.  The cheesy soup base was delicious and flavorful and the little bit of lemon juice gave it just what it needed.  I would give this recipe 3 stars...just because it isn't something I would make every week (my family was pretty neutral about it) but I would order it at a restaurant any day.

Where Foodies and Health Nuts Meet: Crock Pot Healthy Meals

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This is a great guest post written by Carolyn Knight who is a reader of my blog but also concerned about health and cooking nutritious meals.  I was a health major in college and while not all of my recipes can be considered healthy, I try to think about nutrition when I do my overall meal planning.  If you'd like to see my recipes that I consider healthy click here.

Healthy food options are often bland, and to make them taste good takes time and practice.  Who has the time to shop, prep, and bustle around in the kitchen for an hour or more cooking every night of the week?  Lowering your nutritional standards is not an option either, and eating fatty foods on a regular basis can have serious health consequences.  There is an inexpensive solution where healthy meals do not have to be boring or labor intensive: slow cooking!  Amazingly complex flavors can be coerced from just a few ingredients in a totally unattended crock pot.  Catch up on your reading or watch a movie, your slow cooker will do all the work and never rat you out.

Lose weight, ditch the messy pots and pans, save time and money, all while taking care of your nutritional needs with this practical cooking method.  

  

1. Layers of Nutrition

Every crock pot meal is an opportunity to balance your nutrition.  With the right combination of protein, spices, produce, and whole grains, all of your body’s intake needs can be met at once. Slow cooking vegetable combinations can stew together for hours, releasing flavor without burning off too much moisture.  Rice and pasta will not overcook.  The longer dried spices spend in moisture over heat, the richer they make the dish.  Even whole chickens can be cooked throughout the afternoon to provide your dinner table with a tender bird without all the fuss of oven roasting. 

2.  Slow Eating

Part of losing weight is slowing your pace when you eat.  The American Journal of Clinical Nutrition reports that chewing for nine seconds helps you to eat less food than chewing for a couple of seconds would. A warm slow cooked meal is not as easy to wolf down as say—a slice of pizza.  This gives you time to get full at the proper rate and stop eating when your body tells you it is time to quit.

3. Do It Yourself As Easy As 1-2-3

Armed with a crock pot, a knife, and a cutting board, all you need are your fresh ingredients washed and chopped and the ability to turn a knob to put together a terrific meal for your whole family.  Be fearless and experiment with different pairings of spices and colorful vegetables.  Yellow fruits and veggies contain beta-carotene and vitamin C, blue and purple produce give you zeaxanthin, resveratrol, and fiber.  Mushrooms, onions, and peppers are also full of vitamins and minerals to help boost your immune system and fight off disease.

Whether you are hosting a couple of friends, attending a pot-luck, cooking for your family, or making something to last you the week: slow cooking is a fun, easy way to make fantastic, palate pleasing, healthy meals everyone will enjoy.  Plus, there is only one pot to clean!

Thanks Carolyn!  If you are interested in writing a guest post please contact me.