A guest post from Holly:
I woke up this morning with a sick child. Not horribly sick, but under the weather enough to stay home from school — so — oh darn, I had to stay home too. It was a nice day out, very typical October day, and all I could think about was potato soup. And I don’t typically cook, nor have I ever made soup. But today I decided to, and it was delicious! I used the slow cooker and added carrots from Brewers Organics, to give it that extra bit of flavor and vitamins. Yummm!
Creamy Potato Soup
–1 pound brown potatoes (I used more – about 8 small/medium)
–1 medium yellow onion, chopped
–4 green onions, chopped
–4 medium carrots, sliced
–5 cups broth (chicken or vegetable)
–1/2 tsp thyme
–1/4 tsp black pepper
–2 cloves chopped garlic
–1 cup ½ and ½ (optional) – don’t add until cooking is complete
Peel the potatoes and chop everything up and toss it in with the broth and the spices.
Cover and cook in slow cooker on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender.
Add ½ and ½ if desired.
Results: a light, creamy soup perfect for a starter course – delicious and incredibly easy, thanks to the slow cooker!
A guest post from fitness blogger Ashley:
I made a great crockpot meal the other day that was so tasty and probably the easiest recipe yet. I wanted to make a meal of it so I also cooked some quinoa and a 16 bean mix to add to it.
I actually cooked the bean mix a few days prior to making the chicken in the crockpot. I just followed the bag instructions and let the beans cook for about 8 hours. I would suggest adding salt, pepper and spices to the cooking mix because they will be very bland if you don’t. Some ideas would be garlic powder, onion powder, minced garlic or even thyme and rosemary.
Here is the easiest recipe ever…
1 package organic boneless, skinless chicken tenders
1 jar organic salsa, I used black bean and corn salsa. It gave the chicken a smokey chipotle flavor and made my apartment smell so delicious.
1 cup quinoa (cooked separately)
All you have to do is put the chicken and salsa in the crockpot on high for a few hours. Once the chicken starts to cook and the salsa starts to sizzle, turn it on low and keep it in there for another few hours. I left mine in the crockpot for six to eight hours and the chicken just fell apart and was so tender. The salsa is a great topping to go with the meat and quinoa.
The quinoa should be rinsed and then cooked according to the package. Put one half cup of quinoa on the bottom of a bowl and top it with beans and a few chicken tenders and the salsa. Salt and pepper is optional but gave the quinoa and beans more flavor. I live by myself and was about to get 4-5 meals out of this. It makes being busy much easier when I have prepared my meals ahead of time. Enjoy!
A guest post from fitness blogger Ashley:
Dust off that crockpot…
Since summer is winding down I thought a crockpot recipe in honor of fall coming up would be perfect. One of my favorite meals to make in the crockpot is chili. There are a million and one ways to make it but I think I have a solid traditional recipe you will enjoy as much as I do.
2 lb ground beef (I’ve used ground turkey as well and it’s also delicious)
1/2 c. onions, chopped
2 cans (14 oz) diced tomatoes…they have diced tomatoes with green chiles if you want to add a little kick.
2 cans beans – black, northern, kidney, red…these are all great choices and I usually choose two different ones to give it some variety. My favorites are black beans and northern beans.
2 tbsp. white vinegar
3 tbsp. yellow mustard
1 tbsp. garlic powder
1 tbsp. chili powder
2 tsp. cumin
Additional diced veggies of your choice (optional)
1 tsp. salt (optional)
1. Brown ground beef or turkey before adding it to the crockpot.
2. Add diced tomatoes, drain and rinse beans and add them to the mix. Add the rest of the ingredients and spices and stir it all up.
3. Let cook on high for 4-6 hours to let all the flavors mix together. Since everything is already cooked before putting it in the crockpot, you can pretty much eat it whenever it’s hot enough for you. I personally like to let it cook for a while.
That’s all there is to it. You can add any Brewers Organics vegetables to it you’d like too. Some good choices would be green peppers, zucchini, yellow squash or mushrooms. I typically put half in the fridge for the week and freeze the rest to eat later. It’s easiest to put it in good portion size containers and then you can just defrost it whenever you’d like.
In other news, I have been on a juicer hiatus for a while and today was the start of using it again. I’m excited to start incorporating more veggies and fruit into my diet in the most concentrated form. I am thinking about doing a 3-5 day juice reboot too. Wish me luck…next up for you though is another great ab workout…stay tuned and have a great week.