Winter seems to just call for the slow cooker! I love my crockpot for all sorts of things, but I especially love making soups. Soups are my comfort food – I have fond memories of my mom making soups on a cold winter’s day. We would rip off a piece of warm, crusty bread to dip in and get every last drop of delectable broth in the bowl!
This recipe is a nod to my time living in Boston’s North End — the Italian neighborhood! Crockpot Minestrone Soup is perfect to prep the day before, refrigerate, then set it on low for 8-10 hours.
One of my favorite vegetables, second only to broccoli, is zucchini! It is a very versatile veggie! So speaking as a Zucchini Lover, this recipe is fantastic! You can almost convince yourself it is healthy because it is mostly zucchini, with a little bit of cheese!
Seriously, how can you not want to devour these right out of the oven?! Easy Cheesy Zucchini by SimpleSolutionsDiva.com.
I suggest you double the recipe – I made a single batch and literally, all of the pieces were devoured in minutes. And this recipe has my little vegetarian’s stamp of approval!
My teenage daughter decided to go vegetarian about 6 months ago, because she loves animals (especially pigs), so I have been trying to find more meals and recipes that will give her the healthy nutrients she needs, give her a little protein, and will fill her up. Quinoa seemed to fit the bill! (1 Cup cooked Quinoa = 8 g. protein, plus it is a complete protein -packing in all nine essential amino acids your body needs.)
I found this recipe and have been making it for a few months now (among other recipes I am testing out). It is a tasty, easy and flavorful Meatless Monday recipe!! I hope you might give it a try!
One Pan Mexican Quinoa - A Meatless Monday Recipe!
A simple and flavorful Meatless Monday recipe to try!
Author: SimpleSolutionsDiva.com
Recipe type: Meatless Monday recipe
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced (I used canned)
1 cup quinoa
1 cup vegetable broth (I used chicken broth because my daughter is not strictly vegan)
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels (I used frozen)
1 teaspoon chili powder
½ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves (Optional if you don't like cilantro!)
Instructions
In a large pan, heat olive oil over medium high heat. Add garlic & jalapeno, and cook, stirring frequently for about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
High schools across the country look to parents to stock their concession stands during sporting events! As a parent of two student athletes, I know it can be hard to find recipes that SELL at the high school concession stand! Well, this recipe for Crockpot Mac & Cheese is a sure-fire, big seller! All that creamy goodness. The recipe comes from 101CookingForTwo.com – be sure to check his site out for great recipes! I doubled the recipe and adjusted some of the spices!
Creamy Mac & Cheese goodness in the crockpot (NOT from a box!). This is a large batch, but don't worry - it will go quick! This is perfect for large parties and for sports concession stands!
Author: SimpleSolutionsDiva.com
Recipe type: Crockpot
Cuisine: American
Serves: 16 servings
Ingredients
4 cups elbow macaroni pasta, cooked for about 6 minutes and drained (yes, I undercook it!)
2 cups milk
1 cup sour cream
4 cups shredded cheese (I used a combo of sharp and mild cheddar)
8 T butter
2 10¾ oz can cheddar cheese soup
1 t salt (or to taste)
1 t pepper (or to taste)
1 t dry mustard
¼ to ½ t Cayenne pepper (optional)
Instructions
In a large crockpot/slow cooker, combine the undercooked macaroni and all the remaining ingredients.
Stir until well combined.
Cover and set on low for approximately 2 hours.
Stir every 30 minutes to ensure the cheese does not burn.
Enjoy!
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A Few Concession Stand Tips:
Making hot dogs for the stand? Don’t worry about grilling them – use your crockpot! Open your packages of hotdogs and empty them into the crockpot (adding whatever liquid is in the package, but no more!). To save room, stand the hot dogs up on one end to allow for large batches of hot dogs! Cover and cook on high for 2 hours, or low for 4 hours. So simple!
Provide Simple, Healthy Alternatives! When people are stuck all day or evening at an event, they would like a little healthy stuff thrown in! Cheese sticks, bananas, granola bars are always a welcome choice!
Have No Clue How To Run A School Concession Stand? Check out this terrific tutorial on the basics of a school concession stand from HubPages.com!
A few Meatless Monday recipes that are perfect for the cold weather! I found both of these recipes on Fitness Magazine’s website (Click Here to see their top 10 vegetarian recipes).
Chipotle Vegetable Chili
Chipotle Vegetable Chili, photo from FitnessMagazine.com.
This Meatless Monday recipe features healthy and yummy ingredients like kale, black beans, and butternut squash!
Ingredients:
2 Tablespoons vegetable oil
1 large yellow onion, diced
2 medium cloves garlic, finely chopped
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 large sweet potato, cut into 1/2-inch pieces
3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
2 tablespoons chili powder
2 Tablespoons ground cumin
1 Tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
1 26 – ounce can diced tomatoes with juice
2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
2 cups low-sodium vegetable stock
2 cups chopped kale
1 15 – ounce can black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste
Directions:
In a medium stockpot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.
Curried Vegetable Stew With Couscous
Curried Veggie Stew With Couscous, photo from FitnessMagazine.com.
The warm and sweet taste of curry pairs so well with chickpeas! I love this as a perfect meatless Monday Meal!
Ingredients:
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cups water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces (You can use frozen green beans as a shortcut!)
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes (You can also use canned, stewed tomatoes – I use low sodium version)
Cooked couscous (I use Near East Couscous – cooks up in 5 minutes!)
Directions:
Stir spices, salt, pepper and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
Add cauliflower, zucchini and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.
Meatless Mondays is a great concept – it’s a movement to get people to be conscious of their meat consumption and potentially reduce their risk for preventable health issues like high cholesterol.
I wanted to create some kid-friendly and simple recipes that will make Meatless Monday easy and stress-free! I hope you like them!
Spinach Lasagna Roll-Ups
Spinach Lasagna Roll-Ups from SimpleSolutionsDiva.com.
These are not only the perfect, single serving size, kids will enjoy making them with you! Besides, who doesn’t like to play with their food? You can assemble this on Sunday, put it in the fridge, and pull it out Monday to cook. Easy Peasy!
Ingredients
One 15 oz. container Ricotta Cheese, part skim (You can substitute cottage cheese)
One cup shredded mozzarella cheese, divided – ½ cup for cheese mixture; ½ cup to sprinkle on top of baked dish
One egg
Salt and pepper to taste
½ teaspoon garlic powder
¼ cup parmesan cheese (I used fresh grated, but you can use packaged to save time!)
1 container of frozen, chopped spinach – thawed and squeezed of liquid.
One box of lasagna noodles, cooked and drained (Note: to keep them from sticking after cooking, toss the cooked noodles with a light drizzle of olive oil).
2 cups marinara sauce – I used prepackaged sauce to make it easy.
Preparation
Preheat oven to 400 degrees. Cook noodles according to the package. Drain and toss with light drizzle of olive oil.
In a large bowl, combine the ricotta, ½ cup mozzarella, parmesan, egg, salt, pepper, and garlic powder. Add the drained, chopped spinach and mix well.
Pour about ½ cup of marinara into the bottom of a baking dish.
On a clean, flat work surface, lay out the noodles. Spread about ¼ cup of cheese mixture onto a noodle, spreading to the edges. You do not want it too thick. Starting at one end, roll the noodle up and place on it’s end in the baking dish. Repeat until you have used all the noodles.
Pour remaining marinara sauce over the top of the lasagna rolls. Cover with tin foil and bake for approximately 40 minutes. Just before it is done, sprinkle remaining mozzarella over top and cook until bubbly.
Stuffed Peppers
Meatless Monday Stuffed Peppers from SimpleSolutionsDiva.com.
My mom used to make these filled with rice and ground beef. I decided to replace the beef with Great Northern Beans – a great way to still get your protein and a very flavorful meal!
Ingredients
4 peppers (I used a combination of yellow, red and green peppers)
1 15 oz. can Bush’s Great Northern Beans, Reduced Sodium
1 15 oz. can diced tomatoes (I like to use the basil oregano flavored)
2 tablespoons olive oil
1 cup onions, chopped
1 clove garlic, minced
½ teaspoon cumin (feel free to add more to taste)
Salt and pepper to taste
2 cups brown or white rice (I used Uncle Ben’s Ready Rice to make it easier)
1 can tomato sauce
Shredded cheddar cheese – as much or as little as you like.
Preparation
Wash and then cut the tops off the peppers. Deseed the peppers. Take the tops of the peppers and chop them up (without the stem).
Pour the can of tomato sauce into the bottom of the baking dish.
In a large pan, sauté the onions, chopped pepper tops and garlic. Add the cumin, tomatoes, salt and pepper, beans, and rice – mix thoroughly. Feel free to add more or as little spices as you want!
Stuff the peppers with the rice mixture. Place the stuffed peppers upright in the baking dish. Place in oven for approximately 40 minutes. Sprinkle the cheese on top of the peppers in the last 5 minutes of cooking.
Serve warm!
Upgraded Grilled Cheese
UpGraded Grilled Cheese from SimpleSolutionsDiva.com.
This is like having mozzarella sticks in sandwich form!
Ingredients
4 slices crusty bread
4 thick slices mozzarella
1 egg
¼ cup half & half or milk
salt to taste
1 teaspoon olive oil
butter
½ teaspoon minced garlic
Marinara sauce for dipping
Preparation
Make a sandwich with two slices of bread with two large slices of mozzarella; Repeat with second sandwich.
In a bowl, beat the egg, milk/cream, & salt.
In a fry pan, heat olive oil and garlic over medium high heat. Add butter.
Dip the sandwiches in the egg mixture and then place in fry pan. Cook until golden brown on one side (approx. 2 mins.), then flip.
Serve with warm marinara as dipping sauce.
Avocado Tacos
Avocado Tacos from SimpleSolutionsDiva.com.
This is so easy and very tasty! Top these tacos with your favorite taco toppings: sour cream, lettuce, etc.
Ingredients
Corn tortillas
2 Avocados, mashed
Bean, Corn and Red Pepper Salsa (Click here for recipe)
Favorite taco toppings
Preparation
Heat corn tortillas in a fry pan. Add a couple of teaspoons of the mashed avocado, the bean salsa. Add favorite toppings! Enjoy – Yum!
If you would like to see more Meatless Monday recipes, visit my Pinterest Board or visit MeatlessMonday.com. Thank you to WTLV-TV’s First Coast Living for inviting me on to share these recipes!
Enjoy the bounty of your summer garden (or tomato sale at the grocery!) with this simple and flavorful Roasted Grape Tomato Pasta Sauce!
Ingredients:
2 pints grape tomatoes, rinsed (dry with paper towels) – Note: you CAN use cherry tomatoes, or Roma tomatoes, just slice the Romas in half before cooking.
3-4 large whole cloves fresh garlic, peeled
4 Tbs. olive oil
1/2 cup onion, chopped
2-3 Tbs. fresh sweet basil, rinsed & dried with paper towel, then rough chopped
3/4 cup chicken broth (or 1/4 cup white wine with 1/2 cup chicken broth)
Salt and pepper to taste
Optional: For spicy flavor, add 1/4 t. red pepper flakes or cayenne pepper.
Preparation:
Preheat oven to 450 degrees. Cover a baking sheet (preferably a jelly roll pan that has low sides) with tin foil.
In a large bowl, place tomatoes, garlic cloves and 2 Tbs olive oil. Mix so ingredients are covered with olive oil. Turn out mixture on to the baking sheet. Place on center rack in preheated oven for 20-30 minutes, until roasted (I like to get a slightly charred look on the skin, but don’t over cook/dry out the tomatoes!).
While the tomatoes & garlic are cooking, cook the onions in the remaining 2 Tbs. olive oil in a large pan. Set aside.
Once tomatoes and garlic are done, remove from oven and place into at food processor or powerful blender. Blend for a couple of pulses, until it is a rough/chunky look (and the garlic is chopped!). Pour blended mixture into pan with onions.
Cook the tomato/garlic/onion mixture for 15-20 minutes. In last 5 minutes of cooking, add the fresh chopped basil and salt and pepper to taste. (if including optional pepper flakes, add them at this time.) Makes a chunky, thick sauce that is light – not your regular, bottled sauce!
Serve over favorite pasta with fresh parmesan cheese!
1/2 – 3/4 cup steamed broccoli (optional – use whatever veggie you like)
1/2 cup diced ham (optional)
1 frozen deep dish, 9 ” pie shell
Preparation:
Preheat oven to 350 degrees. Place pie shell on a cookie sheet covered with tin foil (to protect the cookie sheet from overflow).
In a medium bowl, mix together shredded cheese and flour, tossing to coat the cheese with flour. Set aside.
In a large bowl, mix beaten eggs, milk, salt and pepper (to taste). Add the broccoli and ham to this egg mixture; mix well. Add the cheese and gently mix together.
Pour into the pie shell. Make sure to disperse “chunky” ingredients evenly throughout the pie shell. Place in oven for 55-60 minutes until center is set.
My absolute favorite pizza is Margherita Pizza – it is just the pure basics: Thin crust, slices of ripe plum tomatoes, mozzarella cheese, balsamic vinegar. So when I saw this recipe for Meatless Monday on MyRecipes.com, I knew I had to share it! This recipe is so simple, it is perfect to put your kids in charge, with an assist from you!
Ingredients:
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preparation:
Preheat oven to 400 degrees.
Unroll crust onto a baking sheet coated with cooking spray; pat into a 13×11-inch rectangle.
Bake at 400 degrees for 8 minutes.
Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces. Enjoy!
I am always looking for simple recipes for foods I know I love. In my book, there is nothing better than apples and brie together. So when I found this recipe on the website, Kasey’s Kitchen, I knew I had to include it! I know it will make SimpleSolutionsDiva.com’s Simple Holiday SurvivalVideo Series in November 2013! It also would be a great little appetizer for kids to make and serve for a Mother’s Day Brunch (with help from an adult, of course!)!
Ingredients:
1 Green Apple (I love Granny Smith), thinly sliced
1 small brie round, sliced into thin wedges
1 roll of crescent rolls
1/2 sweet vidalia onion, thinly sliced
brown sugar
cooking spray
Directions:
Preheat oven to 350 degrees.
Saute onions in cooking spray until translucent. Add a sprinkle of brown sugar and set aside.
Roll out crescent dough, separate into pieces (it is usually perforated for you).
Lay 2 slices of apple, 1 slice/wedge of brie and small spoonful of onion mixture onto dough and roll it up.
Place onto lightly greased cookie sheet and bake for 10-12 minutes, until golden brown.
Serve on their own, or try it with a dab of cranberry relish! Enjoy!
