The Crock-pot of the Future (plus 33 three ingredient meals!)

Crock-Pot Smart Wifi-Enabled WeMo 6-Quart Slow Cooker 

I've said this before and I'll say it again -- I love the crock-pot. Wait. I should rephrase that. I love the idea of the crockpot. For some reason, I just don't use it like I should. And I know a lot of moms that feel the same. But I bet you have no clue that there is a crock-pot that can be told via smartphone what to do, when to do it.

Imagine being in a meeting or in the school pick up line and getting dinner started. Pretty rad if you ask me. With the free WeMo App you can adjust cooking time, temperature, turn on, shift to warm or turn off. Now that's how dinner should be done.

If you're needing some easy and effortless crock-pot meals, I love these 33 three ingredient slow cooker recipes from Totally The Bomb. With the Superbowl (GO SEAHAWKS!!!!) on Sunday, I think a must try is the Rootbeer Honey BBQ Wings. Yum!

As she says, "the crock-pot is a magical box that you put raw food in and wonderful meal pops out!" Why wouldn't we work these into our dinner rotation?!?!

To purchase the crock-pot above or read the rave reviews, click HERE.

Make It Monday: Margarita Chicken

 

Two things I love: margaritas and the crock pot (or slow cooker). Oh wait - chicken too! This Make it Monday post combines all three of those to make Margarita Chicken. And guess what? Your kids can not only eat it, they will love it too! No worries - there is no tequila in the recipe.

Thanks to Red Tricycle, I found this versatile, low fat chicken recipe from Crockpot Gourmet that you can serve over brown rice, couscous, quinoa or over a bed of greens with veggies and a citrus vinaigrette.

But let's talk crock pot though first. Four problems I see with the crock pot -

1) People don't use it enough. Hello....it's soooo easy. Throw in the ingredients (no thawing necessary), walk away and come back 4-8 hrs later to a homemade meal. Now why are you complaining about dinner again?!?!?

2) People think you have to be a "mom with kids" to use a crock pot. If you're single or a couple, just buy yourself a Food Saver and vacuum seal the leftovers. Note to moms; you too should do this. If you're already cooking, why not make a little more, vacuum seal the extra and wah-la you have yourself another meal on another night that will literally take seconds to heat up.

3) People associate "crock pot" with unhealthy. That's incredibly naïve. There are a gazillion recipes online and crock pot cookbooks that cater to people's dietary needs; vegetarian, low-carb, Paleo to name a few.

3) People think that once warm weather hits, that it's time to put the crock pot away. So not the case. Not all crock pot meals are cold weather soups and stews. In fact, there are several light, delicious summery meals that will save you from standing over the stove on a hot day.

Moral of the story - USE A CROCK POT. And make this meal. :)

Margarita Chicken

 

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup limeade (frozen limeade works)
• 1/2 cup orange juice
• 1 cup water or chicken broth
• 3 cloves minced garlic
• 1 teaspoon dried cilantro
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

Directions:

1. Mix rice, limeade, orange juice, water, garlic and cilantro in bottom of crock
2. Add chicken to crock and sprinkle the top part that is not covered by liquid with the cayenne pepper and salt and pepper
3. Cover and cook on high for 3-4 hours or low for 6-8 hours

Note: You may want to use an oval crock for this so the liquid not be as deep and the chicken will not be submerged.

Food Friday: Spaghetti with Kale Pesto

 

Wondering how to incorporate kale - the health world's favorite dark, leafy green of 2014 - into your diet beyond kale chips and green smoothies? Here is a twist on spaghetti that will pump some serious vitamins into an average everyday meal.

~Spaghetti with Kale Pesto~
Recipe from Dr. Oz's "The Good Life" magazine

Prep time: 10 minutes
Cook time: 10 minutes
Makes 4 servings

Ingredients:

8 oz. kale (Tuscan if available), stemmed, leaves torn (5 cups loosely packed leaves)
1 clove garlic
1 cup grated Parmesan
1/2 cups raw almonds
1/2 tsp salt
1/4 tsp pepper
1 pinch crushed red pepper flakes
6 Tbsp olive oil
8 oz whole wheat spaghetti

Directions:

> Add the kale, garlic, Parmesan, almonds, salt, pepper and red pepper flakes to the bowl of a food processor. Pulse until very finely chopped, scraping down the sides of the bowl if necessary. Slowly add the olive oil with the machine running. Pulse until the mixture is thoroughly combined and smooth.

> Cook the pasta in salted water. Drain and reserve 1 cup pasta water.

> Add 3/4 cup pesto (any leftovers can be stored in the fridge for at least a week) and 2 Tbsp pasta water to a large bowl and stir to combine.  Add pasta and toss until thoroughly coated, adding more pasta water by tablespoon if necessary to form a creamy sauce.

>Enjoy!!

 

Did you know? Kale is being called “the new beef,” “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

What's for dinner? Quinoa Mac & Cheese

If you're trying to "hide" good nutrients in your children's meals or aren't even what to think of this whole guinoa craze, this is a great place to start. While quinoa (pronounced 'KEEN-WAH) is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. Many people prefer quinoa for these reasons; first, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, unlike other grains such as millet or teff. Add a bit of olive oil, sea salt and lemon juice and - yum! Finally, of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain and is almost always organic.

Lots of 2012 buzz words packed into that paragraph eh? Gluten. Organic. Vegan. I can't keep up sometimes. Nor do I think I want to. Regardless, enjoy this rich, gooey, protein packed mac & cheese dish with a whole lot less guilt.

~Baked Quinoa 'Mac' & Cheese~adapted from Monica Nelson Fitness
serves 4-6, and can be easily doubled into a 9x13" pan

Ingredients:
1 tablespoon olive oil
1-2 cloves garlic, minced
3/4 cup quinoa, rinsed well and drained
1 1/2 cups chicken stock
salt & pepper
1/2 teaspoon onion powder
1 large egg
3/4 cup milk
2 cups shredded cheese (cheddar & pepper jack are great!)
1 cup shredded cheese, for topping

Directions:

1) Heat the oil in a medium skillet. Sauté the garlic for a few seconds and then add in and sauté the quinoa for about 5 minutes, stirring occasionally.

2) Add in the chicken stock, salt & pepper, and onion powder, stirring well. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed.

3) While the quinoa is cooking, preheat the oven to 350ºF and lightly grease an 8" or 9" square baking dish.

4) When the quinoa is done, let it sit off the heat for about 5 minutes while you whisk together the egg and milk in a small bowl. Quickly stir the liquid into the pan of quinoa with the 2 cups of cheese and dump it all into the prepared baking dish.

5) Sprinkle the remaining cheese over the top and place in the oven to bake for 25-35 minutes, until the cheese is bubbly and golden brown!

Meal in minutes: Crispy Balsamic Chicken

Don't let "crispy" scare you off. This meal from Good Housekeeping magazine is the epitome of healthy in a hurry. Coating cutlets with mustard and crumbs ensures a satisfying crunch for oven-baked breasts and keeps it low fat. Top with arugula and you get bold flavor plus heart healthy antioxidants.

~Crispy Balsamic Chicken~
Total time: 30 min
Yields: 4 main dish servings

Ingredients:
1 lb. carrots, thinly sliced at an angle
2 tsp. extra virgin olive oil
1 c. panko (Japanese style bread crumbs)
1 1/4 lbs skinless, boneless thin sliced chicken breast cutlets
1 Tbsp. Dijon mustard
1/2 c. plus 1 Tbsp. balsamic vinegar
5 oz. baby arugula
1/2 c. fresh basil leaves, torn
salt & pepper

Directions:
1) Preheat oven to 450 degrees.
2) On jelly roll pan, toss carrots with oil and 1/2 tsp. each salt and pepper. Roast 8-10 minutes or until crisp tender. Transfer carrots to large bowl to cool.
3) While carrots cook, place panko on large plate. In medium bowl, toss chicken with mustard and 1/4 tsp pepper until well coated. Coat chicken with panko pressing to adhere. Arrange chicken on rack fitted into same jelly roll pan.
4) Bake 12 to 14 minutes or until juices run clean when pierced with tip of knife (165 degrees).
5) Meanwhile, in 1 quart saucepan, heat 1/2 cup balsamic vinegar and 1/8 tsp each salt and pepper to boiling on high; reduce heat to simmer 8-12 minutes, or until syrupy.
6) To same bowl as carrots, add arugula, basil and remaining Tbsp balsamic vinegar, tossing to mix.
7) Serve salad with chicken and balsamic glaze.

Tips:
- Use prewashed arugula for superfast prep.
- For even crispier chicken, run under the broiler after baking.

What's for dinner?

Love these perfectly portioned individual lasagnas from Skinnytaste.com. A low fat way to eat Italian and a great way to get your kids to eat spinach too. Look for the wheat lasagna noodles at your grocery store. Makes for an even healthier option. If you're crunched for time, make them the night before and plop in the oven when you get home.

~Spinach Lasagna Rolls~
Courtesy of Gina's Skinny Recipes

Ingredients:
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:
1) Preheat oven to 350°.
2) Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
3) Spoon about 1 cup sauce on the bottom of a 9 x 12 baking dish.
4) Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
5) Take 1/3 cup of ricotta mixture and spread evenly over noodle.
6) Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
7) Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.
8) Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, spoon a little sauce on the plate with a side salad.

On the menu: Not your average burger

Forget the drive-thru and those full fat burgers. This hearty, meatless meal with a Tex-Mex twist is high in fiber, packed with protein and low in fat. Eat alone or place on top of a whole wheat bun and some avocado. Delish. And ready in less than 25 minutes. Yep, you better "Pin" this.

Recipe calls for jalapenos but in fear of it being too spicy for the kids, I didn't add them. Surprisingly it still had tons of flavor. You can even swap out the corn meal with rolled oats.

~Black Bean Patties with Salsa~
Courtesy of Better Homes & Garden

Yields: 8 patties
Start to finish: 25 minutes

Ingredients:
1 1/2 cupsprepared salsa

1 jalapeno pepper (optional)

2 - 15 ounce canblack beans, rinsed and drained

1 - 8 ounce corn muffin mix (or rolled oats)

2 1/2 teaspoons chili powder

2 tablespoons olive oil

1/2 cup low fat sour cream

1/2 teaspoon chili powder

Directions:

1) In colander, drain 1/2 cup of the salsa.

2) Seed and finely chop half of the jalapeno; thinly slice remaining half.

3) In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.

4) In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.

5) In bowl combine sour cream and 1/2 teaspoon chili powder.

6) Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream.

Meal in Minutes: CHICKEN TORTELLINI TOSS

For a foolproof 20 minute supper with less than 7 ingredients, toss packaged cheese tortellini with roast chicken, herbs, brocolli and/or cauliflower and dried tomato pesto. Top with Parmesan cheese. If your kiddos won't touch anything with veggies mixed in, this recipe is equally as good if you steam the brocolli/cauliflower as a side. Easy-peasy.

~Chicken Tortellini Toss~
Serves: 4
Start to finish: 20 minutes

Ingredients:
2 - 9 oz. pkgs. refrigerated cheese tortellini
4 cups broccoli and/or cauliflower florets
1 - 14.5 oz. can diced tomatoes with Italian herbs
1/2 of a 10-ounce jar dried tomato pesto (1/2 cup)
1 9-oz. pkg. frozen roasted or grilled chicken breast strips, thawed
Shaved Parmesan (optional)

Directions:
On the stovetop, cook tortellini according to package directions.
Add the broccoli the last 3 minutes of cooking. Drain and return to pot.
Stir in undrained tomatoes, tomato pesto, and chicken.
Cook, stirring occasionally, just until heated through.
Garnish with Parmesan cheese.

Super simple meal on a crazy busy week

This is a crowd pleaser any time of the year but I thought since it was red and festive, it would be the perfect time to share - especially since this week is so hectic that you need an easy meal to slap down on the table.

CRANBERRY CHICKEN

Ingredients:
4-6 boneless chicken breasts
8 oz. Catalina Dressing (I use Kraft's Fat Free Catalina)
1 package of Lipton's Dry Onion Soup Mix
1 - 1 lb. can of Whole Berry Cranberry Sauce

Directions:
Preheat oven to 350 degrees.
Mix dressing, soup mix and cranberry sauce in a bowl.
Trim chicken of any fat and place in a 13x9 inch baking dish.
Top the chicken with cranberry mixture.
Bake in oven for 45-60 minutes depending on the thickness of the chicken breasts.

My family loves this meal served over rice with a side of broccoli. This meal tastes great as left-overs and freezes well.

Super simple meal in minutes

Putting food on the table is part of my "motherly" duty. Do I love spending time in the kitchen? Not necessarily. Am I a good cook? My husband would say yes so that's all that matters. There's absolutely nothing elaborate about the meals I put on the table. In all honesty, my husband would eat chicken and vegetables every night of the week and be completely satisfied. So long as it errors on the "healthy" side and we're all sitting at the table together, he's content. This has definitely hindered any motivation to branch out and try new meals. I probably have about 10-15 meals we love and I just rotate between those. Boring huh? I've tried the whole concept of trying a new recipe/week. Flipping through cookbook after cookbook to find a meal that all three of us would actually eat was draining. Plus it doesn't seem worth it to me to spend a lot of money on 20 different ingredients and new spices for one meal I'm not sure we are going to even like.

We usually don't get home from the gym until 7:00'ish so I need meals that are quick and easy. My husband is anti- take out/fast food during the week so it's always a scramble as to what I'm going to throw on the table. Some of my best work in the kitchen happens when I'm forced to get creative. Specifically when I'm in a time crunch and/or in dire need of a grocery run. Last night was one of those nights....

I stood in front of my refrigerator trying to concoct something from the little ingredients I had to work with. What I came up with: Extra Lean Ground Turkey, Can of 98% fat free Cream of Mushroom Soup, sliced mushrooms and white rice. Although I winged it at the time, I'm sure there is a recipe out there that is similar. Surprisingly, the meal was on table in 15 minutes and was deliciously m-mm-good!

If you're looking for some quick and easy new meals, give this a try. You can take this same meal and improvise many different ways - swap out the rice for pasta. Serve it over Ciabatta rolls (a new twist on Sloppy Joes). Put it in a wrap. Mix in the vegetable of your choice. Use Cream of Chicken soup instead of Cream of Mushroom. Use chicken instead of ground turkey.

Turkey & Rice Slop:

1 - 10 oz. can of 98% fat free Cream of Mushroom soup

Package of Jenny-O EXTRA LEAN Ground Turkey

Sliced mushrooms

1/4 C. Skim milk

Salt/Pepper to taste

Cook rice in rice cooker. On stove top, brown the ground turkey. When cooked thoroughly - turn heat to medium and add soup, milk, mushrooms and desired amount of salt & pepper. Let mixture heat up, stirring occasionally, for 5 minutes then serve over cooked rice. Enjoy!!

Side notes:

The Jenny-O Regular Ground Turkey has 220 calories, 17 grams of fat per serving. The "Lean - 93/7" Ground Turkey has 170 calories, 8 grams of fat per serving. The "Extra Lean" Ground Turkey has 120 calories, 1.5 grams of fat per serving. MAKE SURE YOU BUY THE EXTRA LEAN!

Best place to buy the Extra Lean Ground Turkey is at Target. If you're local Target has added the grocery store, you're in luck! The turkey at Target is $5.49 vs. $7.99 at Von's/Safeway.