Monthly Archives: April 2014

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{Slow Cooker} Potato Broccoli Cheese Soup

Is your life as crazy as mine?  I bet it is.  Between being a single mom to three munchkins, trying to start a new business, baseball, softball, gymnastics, girl scouts, church, yada, yada, yada…..Sound familiar???

We are all super busy and that’s why we all love slow cooker recipes!

My three kids loved this, even my four year old who only eats maple cream of wheat, jelly sandwiches, and chocolate milk.

First things first!  Haul out that slow cooker and plug it in!

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Then peel the potatoes and chunk them up.  Add in the broccoli, milk (I used unsweetened almond milk), veggie stock, some salt.  Set it and forget it. Give it  stir every once in a while if you are home, if you are not home don’t give it stir.  Either way it will be fine.

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When the vegetables are tender, place everything in the blender and give it whirl.

(Side note: If you use almond milk like I did the soup might look curdled, but just blend it up and it will turn out great! If you used regular milk, forget I said anything.)

Pour the soup back into the crock pot.

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Chop up some broccoli pretty fine and add it to the soup.

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Next up grated cheddar cheese!!! Yum.

Give the soup another 15 minutes or so to melt the cheese and soften the chopped broccoli a little bit.

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Enjoy!

5.0 from 1 reviews
{Slow Cooker} Potato Broccoli Cheese Soup
 
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{Slow Cooker} Potato Broccoli Cheese Soup
Author:
Serves: 4
Ingredients
  • 2 pounds yukon gold potatoes
  • ¾ pound broccoli
  • 1 leek, sliced lengthwise and chopped
  • 2 cans vegetable stock
  • 2 cups of milk (almond, soy, cow)
  • 8 oz cheddar cheese, shredded
  • salt and pepper
Instructions
  1. Peel and chop the potatoes, add to the slow cooker.  Chop the broccoli and add to the slow cooker, reserving about ⅓ of it. Add the vegetable stock, milk, and some salt.  Cook on low for 8-9 hours, or on high 4-6 hours.
  2. Once vegetables are tender, place everything in a blender and blend it up.
  3. Pour back into slow cooker.  Chop remaining broccoli very small and add to the soup.  Stir in the grated cheese. Let cook for 15 more minutes to melt the cheese and soften the chopped broccoli.
  4. Eat!

Calories per serving: 470 (but you could easily cut the cheese in half without sacrificing much flavor and save 115 calories per serving)

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Quinoa with Balsamic Grilled Vegetables

Ok, I know, I know.  I need to cool it with the grilled vegetables.  But really once the warm weather hits, they are such  a staple in my diet and should be in yours too!

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This is another great way to use up all your grilled veggies!  Plus, this salad is delicious cold or at room temperature. Perfect for BBQ’s (mayo free!) and something a little different that everyone will love.

5.0 from 1 reviews
Quinoa with Balsamic Grilled Vegetables
 
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Quinoa with Balsamic Grilled Vegetables
Author:
Serves: 4-6
Ingredients
  • 2 cups chopped grilled vegetables
  • 3 cups cooked quinoa
  • 1-2 tablespoons extra virgin olive oil
  • 2-3 tablespoons balsamic vinegar
  • 4 oz goat cheese
Instructions
  1. Mix together grilled veggies and quinoa.  Dress with extra virgin olive oil and vinegar.  (Sometimes I don't even use the oil!) Taste it and see if you need to add a little more. Crumble goat cheese and carefully fold in.
  2. Eat!

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Open Grilled Vegetable Sandwich

Any vegetables left over from yesterday?

Ok good.  Make this sandwich.

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So simple, so yummy, and so good for you.  I like to make my sandwiches open faced so save on calories from the bread, as well as carbs.  Believe me when I say that second slice of bread won’t be missed. Be forewarned that this is a knife and fork sandwich!

Happy munching!

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Open Grilled Vegetable Sandwich
 
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Grilled Vegetable Sandwich
Author:
Serves: 1
Ingredients
  • 1 slice good quality bread
  • ½ tablespoon light mayo
  • Assorted mixed grilled vegetables
  • Sliced tomato and peperoncinis
  • 1 slice of cheese
Instructions
  1. Spread the mayo on the bread then layer on your grilled vegetables. I used zucchini, yellow squash, red and yellow bell peppers, asparagus, and grilled onions.  Use what ever floats your boat.  Then add the tomatoes and peperoncinis.  Top with the slice of cheese. Broil until the cheese is melted and light golden brown.

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Balsamic Grilled Vegetables

This recipe brought to you by Fitness For Mommies. 

So I was walking thru the grocery store the other day a low and behold what I did see?

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Gourmet Trading Asparagus looking at me!

Now I know I’ve mentioned before that my brother Kevin works for Gourmet Trading and so we usually get our (very!) fresh and delicious asparagus from him, but he lives 2 hours away and sometimes you just need asparagus, ya know? So, when I saw this I knew I had to buy it (plus it was on sale!).  Got to support the fam right?

So what to do with this lovely asparagus?  When in doubt grill it!

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I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.

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Slice them all up and dress them in balsamic vinegar, extra virgin olive oil, and some salt and pepper.  No recipe needed.  Use as much or as little as you would like.

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Throw them on a medium-high grill, and grill until they have grill marks.  (The onions will take twice as long as everything else.  As soon as the rest of the veggies have grill marks on them they are done).

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Plate them up and eat!  Perfect for summer!

Enjoy!

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Coconut Raspberry Overnight Oats

I’ve gone a little bat crazy for overnight oats!  I have come up with so many variations and they are all so good.

This one was by a far a winner though.

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Juicy raspberries and sweet coconut a top of a creamy bowl of goodness??? Doesn’t get any better than this!

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Coconut Raspberry Overnight Oats
 
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Coconut Raspberry Overnight Oats
Author:
Serves: 1
Ingredients
  • 1 6 oz container coconut flavored yogurt (I like to use greek)
  • 1 tablespoon chia seeds
  • ½ cup milk (I used almond)
  • ½ cup old fashioned oatmeal
  • handful of raspberries
  • 1 tablespoon coconut
Instructions
  1. Combine all ingredients except for the raspberries and coconut.  Give it a good stir and let sit overnight in the refrigerator.
  2. When ready to east, give it a good stir and you might need to add a little more milk.  Top with raspberries and coconut.
  3. Eat!

Nutrition Facts

Calories 318, Fat 8.4g, Carbs 50.8 g, Protein 13 g

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Cake Batter Rice Crispy Treats

Can you say yum?!?!?  These little suckers are so good, and who doesn’t love a no bake dessert?

I don’t care how old you are, everyone loves rice crispy treats.

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Add in the flavor of cake batter, and you’ve got a win win situation.

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See what I mean?  So much for my perfect shot of rice crispy treats.

Cake Batter Rice Crispies
 
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Cake Batter Rice Crispy Treats
Author:
Serves: 12
Ingredients
  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • ½ cup cake mix (I used vanilla)
  • 6 cup rice crispy cereal
  • Colored sprinkles, if desired
Instructions
  1. Spray a 9x13 pan with baking spray.  In a large pot melt the butter and marshmallows together.  Once melted, add in the cake mix.  Mix well.
  2. Stir in the rice crispy cereal and sprinkles if using.  Pour mixture out into prepared pan and press it out level.  (Tip: use slightly wet hands and you won't have  sticky mess!)
  3. Eat!

Nutrition Facts:

Calories per serving: 175