Almost veggie week of crock-pot meals!

One healthy week in the freezer and ready for the crock pot!

One healthy week in the freezer and ready for the crock pot!


If you are like me, you are one busy working mama who BEGS for just a LITTLE down-time in your day!
Can I get a witness?
You’ve also likely been seeing all these cool pins about a “weeks worth of meals” but after investigation you think “Nice, BUT we don’t eat like that.”
Well, here’s a little help friend! Last night I created ALL THIS healthy goodness in about an hours time. Now, all I to do before work is empty a bad into the pot and let it do it’s magic while I get home from work out take a load OFF for once!

Enjoy and here’s to your happy healthy family!
God bless and let me know if you do it and how it works for YOU!

CILANTRO LIME CHICKEN
in the bag:
3 chicken breasts
juice from 2 limes
1 bunch cilantro, chopped
1 (16 oz) bag corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper
to cook:
cook on low for 8 hours
shred meat and serve in tortillas
garnish with sour cream, salsa and grated cheese, if desired

Chick pea curry
2 tbsp organic cooking oil
1 onion, diced
2 cloves garlic, minced
1 tsp ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
3 cups cooked chickpeas (2 15 oz. cans chickpeas). If using canned beans, reserve the liquid to add to the pot.
Optional: 1 can diced tomatoes
1/2 tsp garam masala
Salt to taste
Directions:

When using canned beans, don’t drain the beans. Add the beans PLUS liquid to the cooking pot. 2 – 4 hours. And you can cook it on high.

Veggie lasagna
Ingredients
2 28-ounce cans diced tomatoes, drained
3 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
kosher salt and pepper
1 15-ounce container ricotta
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan
8 ounces whole wheat lasagna noodles (not no-boil)
1 bunch Swiss chard, tough stems removed and torn into small pieces (7 cups)
12 ounces mozzarella, grated
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.
Spoon 1/3 cup of the tomato mixture into the bowl of a 4- to 6-quart slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella.
Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella.
Set the slow cooker to low and cook, covered, until the noodles are tender, 3 to 4 hours. Let rest 10 minutes before serving.

Crock Pot Corn quinoa chowder

Ingredients:

3/4 cup quinoa
1 – 2 Tbsp olive oil
2 medium potatoes
16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
4 cups vegetarian soup stock or water
1 cup chopped green beans
1 celery stalk, diced
1/2 lg red pepper, diced
2 – 3 cloves garlic
1/2 tsp ginger
1/2 jalapeno pepper, seeded
1 tsp gr coriander
1 tsp paprika
1/2 tsp dried oregano leaf
1/2 tsp dried thyme leaf
1 bay leaf
Salt and fresh ground black pepper to taste
2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
More Heat: Add 1/8 – 1/4 tsp chipotle pepper powder
Directions:

Soak the quinoa 5 minutes
Rinse then drain into a colander
Peel & mince the garlic, jalapeno and ginger
Wash and trim the celery, slice lengthwise, then crosswise to dice
Seed and dice the red pepper
Peel and chop the potatoes in bite sized pieces
If using fresh corn, peel and slice the kernels off the cobs
Combine all ingredients except corn & cilantro or scallions in a large crockpot
Cover and cook on low for 3 – 4 hours
Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
Stir in the cilantro or scallions, salt & pepper to taste, and serve

Curried Veggies

1/2 onion-diced
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
2 potatoes-cubed
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas

Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.

About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!

Serve over rice

Spinach artichoke dip casserole

2 (8 ounce) packages cream cheese, softened
1 ½ cup half-and-half or veggie broth
1 tablespoon onion, finely chopped
1 garlic clove, minced
1 (10 ounce) bag frozen chopped spinach, thawed and drained
1 (13 ounce) can quartered artichoke hearts, rinsed drained and chopped
1/2 cup parmesan cheese, shredded
2/3 cup monterey jack cheese, shredded
Whole wheat pasta (or rice or quinoa pasta)
Directions:

1
Combine cream cheese and half and half in a bowl until well blended.
2
Add all ingredients except monterey jack and stir well.
3
Pour mixture into crock pot, cook on high for 1 1/2 to 2 hours or until warmed through.
4
Sprinkle with monterey jack and enjoy!

Take-Out, Fake-Out: Chicken & Broccoli {Crockpot}

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 6 hours and 30 minutes*

INGREDIENTS:

1 lb. boneless chicken (or tempe), sliced into thin strips

1 cup veg broth

1/2 cup low sodium soy sauce or braggs

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)

Brown rice, cooked

INSTRUCTIONS:

In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
Gently place your slices of beef in the liquid and toss to coat.
Turn crockpot on low and cook for 6 hours.
When done, in a small bowl, whisk together cornstarch and cooking liquid and pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
Toss in your broccoli florets then serve hot over brown rice.

Totals to chop up first:
Garlic 13 cloves
Onion 2 medium
Potato 4 medium
Carrot 4
1 cup green beans
1 celery stalk
1/2 lg red pepper

5 comments on “Almost veggie week of crock-pot meals!

  1. alisa490 says:

    Hollah! That’s a whole lot of goodness right there! I’m going to give a few a try. Got to love the Crock pot

  2. Jan roman says:

    Love this idea, and thanks for doing all the work of organizing healthy versions for us.

  3. Kristy H. says:

    I am SO trying these! I am forever trying to find quick & healthy meal ideas for my family. They sound DELISH!! Thank you to the moon & back for sharing!!! :)

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