Crock Pot Black Bean Soup

It's getting chilly and I have been looking to add to my crock pot soup collection!! This weekend I thought I would try out a black bean soup (with just enough kick to taste it, but not so much that the kids can't take it!).

This recipe made me excited for a few reasons:
1) My kids liked it (that is always a reason to be excited about a new recipe)
2) I finally found a reason to use the immersion blender I got as a wedding gift 15 years ago!!

So without further ado...here is the latest Cup of Judy crock pot recipe!!

 

 

 

 

Crock Pot Black Bean Soup 

(serves a family of 5 with left overs - you can cut this in 1/2 if you want a smaller portion)

Ingredients:
1 Medium Onion Diced
1/2 Large Red Pepper Diced
4 Celery Stalks Thinly Sliced
2 Tsp Minced Garlic (or 4 cloves if you are using fresh)
4 15.5oz Cans of Black Beans (I used 2 low sodium and 2 regular)
4 Chicken Bouillon Cubes
3 Cups Hot Water
1 Tsp Cumin
1 Tsp Crushed Red Pepper (or more to taste)
2 Tbsp Lemon Juice (or use the juice of 1 fresh lemon)
3 Tbsp Cornstarch

Directions: 

• Cut up the onion, celery, red pepper and put in crock pot.

• Add the garlic, black beans, cumin, crushed red pepper chicken bouillon and water. 

• Cook on low for 4-6 hours.

• Stir in corn starch and lemon juice. 

• With an immersion blender, puree the soup (I like to leave it with some whole black beans or you can make it completely smooth).

Serve with sour cream, shredded cheese, fresh cilantro, tortilla strips or a fresh baguette.

Crockpot Chicken Philly Stuffed Peppers

Fall is in the air and Football season is starting up...who doesn't love a Chicken Philly Sandwich?!

I decided to try a recipe that satisfied the craving without sacrificing too many calories (and it's in a slow cooker so it saved me on time!!)

Crock Pot Chicken Philly Stuffed Peppers

Ingredients: 

4 large peppers
1 lb boneless chicken breast
1 Onion (Chopped)
2 tbsp chopped garlic
1 can sliced mushrooms
4 Tbsp Steak Sauce 
Provolone or Mozzarella Cheese

**You could also add rice or quinoa to this recipe if you wanted 









Directions: 

• Cut the tops of the peppers off - chop up the pepper tops for the filling.
• In a skillet, cook the chicken with onions and garlic with margarine until no longer pink
• Combine chicken and onions with chopped peppers, mushrooms and steak sauce.
• Put peppers in the crockpot and add the chicken filling
• Cook on low 8 hours
• Before you are ready to serve, add cheese into the peppers so it is melted.

Crockpot Summer Vegetable and Chicken Sausage Soup

This recipe was perfect for the end of summer and I think you can alter it to make different soups or just to your specific tastes (add lentils instead of orzo, add peppers or other summer veggies!!).

I used the tomato soup ingredients from my Crockpot Hamburger Soup as my base (tomato soup, garlic and beef bouillon) - it is so easy and gives the soup a really nice flavor.

When I did this recipe, I doubled it so I had enough to freeze and enjoy once the school year gets underway and we are running to different events with little time to cook a healthy meal! 

Summer Vegetable and Chicken Sausage Soup: 

3 Chicken Sausage links (I used fully cooked- no prep!) 
Corn (1 can or 1/2 bag of frozen or 1.5 cups fresh)
Green beans  (1 can or 1/2 bag of frozen or 1.5 cups fresh)
1 Zucchini - cut in half and then sliced
1 Can of Diced Tomatoes (I used onion and garlic flavor)
1 Tsp minced garlic
1 Can condensed tomato soup
1 Beef bouillon cube
2.5 cups water
1 Cup Orzo Pasta (add in 30 min before serving)
Salt/Pepper to taste

Peach Ginger Crockpot Chicken

I love my crockpot in the summer as much as I do in the cooler months, especially when I can combine summer flavors in my recipes!!

Peach Ginger Chicken 

Ingredients:
2 lbs chicken breast
1 tsp kosher salt
1/2 tsp pepper
1 tsp ginger (I used minced)
1 tsp nutmeg
12 basil leaves
1 cup orange juice
4 large peaches - sliced thinly

Directions:
1) Season the chicken with the salt and pepper on both sides
2) Put chicken in the crockpot
3) Add remaining ingedients into the crockpot with the chicken
4) Cook on low 3-4 hours



Here are the two dinners that I made with the chicken:

Peach Chicken on Wild Rice

 

Peach Chicken Salad with Goat Cheese and Honey Roasted Pecans

Mixed Greens
Sliced Peach Chicken and Peaches
Honey Roasted Pecans
Goat Cheese
Balsamic Vinegar

 

 

 

 

 

Easy Crockpot Taco Soup

Happy Cinco de Mayo!!! It's been a REALLY cold spring around here so soup seemed to be a more appropriate choice to celebrate the day and this recipe was a huge hit with the whole family!!

Slow Cooker Taco Soup

Ingredients: 

1 package Jenny-O Taco Seasoned Ground Turkey

1 jar of garlic and onion marinara sauce

1 can (undrained) diced tomatoes with chilies

1 can (undrained) corn 

1 can black beans

1 can chili beans

1 tsp minced garlic

2 cups water

Toppings: 

Cheddar cheese

Fresh Cilantro

Jalapeno Peppers

Tortilla Chips or Salad Strips

Avacado

Directions: 

Brown the ground turkey until no longer pink

Put all ingredients into a crock pot 

Cook on low for 8 hours

Enjoy with a Margarita or Corona!! 

One Bulk Package of Chicken, Five Easy, Yummy and Healthy Meals!

I've been really focusing on meal planning this year and keeping my meals healthy and my grocery bill in check. One thing I learned was to take advantage of and plan your meals around meats that are on sale. So, I purchased a bulk package of chicken (it was just under 6lbs!).

For the first meal, I just took the chicken out of the package and right into the crockpot. I then baked the remainder of the chicken in the oven with some Italian Dressing as a marinade. I kept the cooked chicken in Tupperware in my fridge and used it for the rest of the recipes - it made life sooo easy (ok, the cooking part of my life that is!!).

Meal 1: Slow Cooker Fiesta Chicken (I doubled the recipe)

Ingredients:

• 2lbs uncooked chicken
• 2 cans diced tomatoes (undrained)
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 packet of McCormick Slow Cooker Fiesta Chicken seasoning

Directions: 
Place all ingredients into a crockpot. 
Set crockpot to low for 8 hours
Shred the chicken before serving.

We ate it like a chili with some shredded cheese on top, but you could also serve with:
- Rice
- Pasta
- In a burrito

Topping ideas: 
- Sour cream
- Avocado
- Greek yogurt
- Shredded Cheese 
- Fresh Cilantro

Meal 2: Quinoa Fiesta Chicken Casserole

Ingredients
Left Over Fiesta Chicken 
1 cup Red Quinoa
Shredded Cheese 

Directions
Combine cooked Quinoa with left over Fiesta Chicken
Sprinkle shredded cheddar cheese on top
Bake in oven at 350 until hot and cheese is bubbling

Meal 3: One Skillet Chicken Stir-Fry

Ingredients
2 cups Instant Brown Rice
1 package frozen vegetables (I use the stir fry veggies or broccoli and carrots)
1 can water chestnuts
2 cups diced chicken
3/4 cup Stir Fry Sauce (I love the Wegman's brand!)

Directions: 
Combine all ingredients into a large skillet. Cook on high until it is at a boil, reduce to simmer and cook for 5-10 minutes until rice is tender.

Top with fried noodles

Meal 4: Tuscan Chicken & Broccoli Pasta

Ingredients: 
1/2 package Linguine (I like to use the wheat)
2 cups diced chicken breast
1 package of frozen broccoli
1 cup cherry tomatoes
Olive Oil
1-2 Tbsp Tuscan Bread Dipping Seasoning**

*I had a jar of seasoning from a local Olive Oil store (Olive on Brooklea for anyone who is local to Syracuse, NY) or you can make your own:

1Tbsp dried Oregano
1 Tbsp Dried Basil
1 Tbsp Dried Rosemary
1/2 tsp Dried Powdered Thyme
1 Tbsp Crushed Red Pepper
1 Tbsp Garlic Powder

Directions: 
Cook linguine in a pot
In a large skillet, heat olive oil and then add chicken, broccoli and cherry tomatoes
Add the cooked linguine to the skillet and toss all the ingredients together with the Tuscan Seasoning.

Meal 5: Grilled Chicken Wraps 

Ingredients: 
2 Cups diced cooked chicken
4 Tortillas
Shredded Cheese
Lettuce
Any other toppings you can think of! 

Directions: 
Throw all your ingredients into a tortilla and enjoy!!

Quick Crockpot Recipe - Fiesta Chicken

Here is the EASIEST crockpot recipe I have made to date - 5 minute prep time and 5 ingredients!!

My kids DEVOURED it, my husband raved about it - how could I not share it?!

Crockpot Chicken Fiesta

• 2lbs chicken (I had a bag of frozen chicken tenderloins from Target that I dumped in the crockpot frozen!)
• 2 cans diced tomatoes (undrained)
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 packet of McCormick Slow Cooker Fiesta Chicken seasoning

 
I set my crockpot to low for 8 hours and then it warmed for 2 hours. My husband came home and shredded the chicken and when I walked in the door, it was ready to be served!

We ate it like a chili with some shredded cheese on top, but you could also serve with:
- Rice
- Pasta
- In a burrito

Topping ideas: 
- Sour cream
- Avocado
- Greek yogurt
- Shredded Cheese 
- Fresh Cilantro

Crockpot Quinoa and Ground Turkey Stuffed Peppers

Looking for a simple and healthy crockpot recipe that your whole family will love?! Keep reading!!! I actually did all the prep work the night before and then put them in the crockpot the next morning before work.

Ingredients:

• 5 large peppers
• 1 lb ground turkey
• 15 oz jar tomato sauce
• 1 cup quinoa (I use red quinoa)
• 1 small onion diced
• 1 tsp minced garlic
• 1 cup shredded mozzarella cheese

Directions:

• Wash peppers and cut off tops. Remove the stems from top of peppers and dice them, set aside.
• Wash, rinse and drain the quinoa. Add quinoa to 1 1/2 cups boiling water. Reduce to medium for 15 minutes, fluff with fork. 
• While quinoa is cooking, brown the ground turkey in a large skillet. 
• Once ground turkey is browned, add tomato sauce, peppers, onions, garlic and quinoa.
• Fill peppers with ground turkey and quinoa filling.
• Cook stuffed peppers in crockpot on low for 6-8 hours or on high for 2-3 hours.
• About 10-15 minutes before serving, add shredded mozzarella cheese to the top of stuffed peppers. 
• Last but not least....Enjoy!!!! 

My Super Yummy and Super Healthy Superbowl Menu!

Chicken wings...pizza...chili...chips...dip. Typical Superbowl menu - but I really want to NOT have the junk food hangover come Monday!! So, I've been on a quest redo my Super Bowl menu - recipes need to be easy ingredients, easy to make and most importantly - yummy!

Here are my planned substitutions:

Instead of Chips and Dip....Zucchini Chips and Skinny Ranch Dip

Zucchini Chips (Recipe from BestLife.com)
Makes - 4 Servings

Ingredients:

• 2 large zucchini

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon garlic powder (optional)

Preparation:
1. Preheat the oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
2. Thinly slice the zucchini on the diagonal, about 1/8″ thick. Place the slices in a large bowl and toss well with the oil, salt, and garlic powder (if using).
3. Arrange in a single layer on the baking sheets.
4. Bake, turning often, for 25 minutes. Reduce the oven temperature to 300 degrees F and bake until splotchy brown and crisp, 10 to 15 minutes.

Nutritional Information per serving: Calories - 56. Fat-  3.5g,  Protein - 2g, Fiber - 2g, Carb - 6g.

Skinny Ranch Dip (Recipe on skinnytaste.com)
Makes 2 servings

Ingredients: 

• 2 tbsp light mayonnaise
• 2 tbsp fat free plain Greek yogurt
• 2 tbsp fresh chopped scallion
• salt and fresh pepper

Combine all ingredients in a small bowl and serve. Keeps refrigerated for about 2 days.
Nutritional Information per serving: Calories - 41.3 Fat-  4g,  Protein - 0.8g, Fiber - 0.2g, Carb - 1.7g.

 

Instead of Beef Chili....Crockpot 3 Bean Turkey Chili

Crock Pot 3 Bean Turkey Chili (Recipe on skinnytaste.com)
Makes 12 servings (10.8oz serving)

 Ingredients: 

• 1.3 lb (20 oz) fat free ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained
• 2 tbsp chili powder

For the Topping:

• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro for topping
• shredded cheddar to top (extra pts)

Preparations:
1. Brown turkey and onion in a medium skillet over medium high heat until cooked through.
2. Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas, tomatoes, tomato sauce and chili powder mixing well.
3. Cook on high 6-8 hours.
4. Garnish with onions, cilantro and cheese and enjoy!

Nutritional Information per serving: Calories - 206.3 Fat-  1.4g,  Protein - 16.8g, Fiber - 9g, Carb - 31.8g.

Instead of Chicken Wings....Spicy Buffalo Cauliflower Bites

Spicy Buffalo Cauliflower Bites (Recipe from skinnytaste.com)
 Makes - 6 servings (1 serving is about 1 cup of cauliflower)

Ingredients:

• 1 cup water
• 1 cup all purpose flour
• 2 tsp garlic powder
• 22 oz (6 1/2 cups) cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 tbsp melted unsalted butter

Preparation:

1.  Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

2. Combine the water, flour, and garlic powder in a bowl and stir until well combined.

3. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

4. While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.

Nutritional Information per serving: Calories - 119.4. Fat-  2g,  Protein - 4g, Fiber - 3g, Carb - 21.4g.

 

Instead of  Pizza....Quinoa Pizza Bites

Quinoa Pizza Bites

Makes ~40 bites

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup chopped onion
• 1 cup shredded mozzarella cheese
• 2 tsp minced garlic
• 1/2 cup fresh basil, chopped
• 1 cup chopped pepperoni slices (~1/2 of a 7 oz bag) 
• 1/2 tsp seasoning salt
• 1 tsp paprika
• 1 tsp dried crushed oregano
• pizza sauce for dipping

1.  Preheat oven to 350 degrees.

2.  Mix together all ingredients, except pizza sauce, in a medium mixing bowl.

3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact. 

4.  Bake for 15-20 minutes.

Nutritional Information for 5 bites per My Fitness Pal: Calories - 175, Fat - 10g, Protein - 9g, Fiber - 2g, Calcium - 10mg, Carbs - 12g

So what would you save if you made these changes?????? 

•  11 Lays Potato Chips = 160 calories, 10 grams of fat vs Zucchini Chips = 56 calories, 3.5g fat

• 2 tbsp Helluva Good French Onion Dip = 50 calories, 5g fat vs Skinny Ranch = 41 calories, 4g fat

• Wegman's Chili (10oz)= 351 calories, 13g fat vs 3 Bean Turkey Chili = 206 calories, 1.4g fat

• 3 Hooter's Chicken Wings = 520 calories, 38g fat vs Spicy Cauliflower Bites = 119 calories 2g fat

• 1 slice Papa John's  Pepperoni Pizza = 330 calories, 14 g fat vs 5 Quinoa Bites = 175 calories, 10g fat

Traditional Super Bowl Menu = 1,411 calories and 80g fat
Substituted Healthy (but still yummy) Menu: 597 calories and 20.9g fat
Total Calories saved = 814 calories and 59.1g fat

Crockpot Comfort: Hamburger Soup

I love EASY crockpot recipes for picky eaters on cold winter days...here is one of my favorites!!!

Hamburger Soup

• 1 lb ground turkey or 95% lean ground beef
• 1 tbsp olive oil
• 1 can of corn 
• 1 can of diced tomatoes
• 1 can condensed tomato soup, plus 1.5 cans water
• 1 can beef broth (or 1 beef bullion cube dissolved in 2 cups boiling water)
• 1 small onion diced (my kids don't like onions so I used some onion salt for taste)
• 1 tsp minced garlic
• 2 cups wagon wheel pasta (measured dry)

- Brown the ground beef in some olive oil, onions and garlic until meat is no longer pink.

- Combine remaining ingredients into the crockpot (you might choose to wait on adding the pasta until later so it doesn't get mushy). 

- Let it cook in the crockpot until ready to enjoy!! 

- My kids love to sprinkle some grated Parmesan cheese on top and some Italian Bread on the side.