Crock Pot Chili and Flourless Morning Glory Muffins

We are in the middle of moving so I have been using the crock pot like crazy and cooking anything that is totally quick.  The chili was a hit and I heated up for Loa's lunch the following day as well.  We also made smoothies that stayed perfectly cold in her thermos.

Another hit was the flourless morning glory muffins.  These are so quick and delicious.  I woke up 10 min early to prepare these fr the kids before school.  They loved them and asked for them in their lunch.

 Smoothie: 1 cup cottage cheese, 1 cup berries, 1/2 banana, probiotic, fiber, 1 cup ice.  After making I put in thermos in the freezer for about 10 min.  Lola used a straw and drank it all for lunch.

 

Crock Pot Chili (designed with kids in mind) 

Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 teaspoon oil
• 1 medium onion, minced
• 1 red bell pepper, diced fine
• 1 garlic clove, minced
• 1 1/2 cups frozen corn kernels
• 10 oz can Rotel Mild Tomatoes
• 8 oz small can plain tomato sauce
• 1/4 cup low sodium chicken broth
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 bay leaf

Optional Toppings:

• diced avocado
• shredded cheese
• baked tortilla chips

Instructions:

1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. 
2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. 
3. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. 
4. Pour chicken broth into the crock pot and add the bay leaf.
5. Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.
   
   

   

   
   

   Flourless Morning Glory Muffins

   Ingredients:

• ¼ cup creamy almond butter
• 1 medium-size ripe banana
• 1 large egg
• 1/4 cup  honey
• 1/2 cup  rolled oats
• 2 tbsp  ground flaxseed
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup carrots (about 2 large), peeled and grated
• 1 medium apple, peeled, cored, and grated
• 1/3 cup raisins

Instructions

1. Preheat oven to 375F  and prepare a muffin pan by spraying 9 muffin cups with cooking spray. ( I always use the silicon muffin liners..less to clean and never sticks)
2. Add all ingredients except for carrots, apple, raisins, and walnuts (if using) to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. Fold in carrots, apple, raisins, and walnuts and mix by hand.
3. Pour batter into prepared muffin pan, filling each muffin liner until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Cute Peanut Butter and Jelly Sandwiches I will make for our Halloween party tomorrow.

 

Dugger Noodles

One of my favorite recipes growing up was my mom's chicken spaghetti.  Our friends called it Dugger Noodles because that is our last name and everyone loved it. My mom is an incredible cook, can make anything and everything and she loves it.  I don't have the natural ability or will to spend all day in the kitchen, but I am very passionate about nutrition.  I used her recipe but decided to swap the spaghetti for spaghetti squash.

Baked chicken and spaghetti squash
Crock Pot Butternut Squash Soup and Grilled Cheese Sandwiches
High Protein Pumpkin and Sweet Potato Muffins

Baked Chicken Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cans tomato soup
• 2 cans cream of mushroom soup
• 3-4 Tbs red pepper
• Pinch of salt
• 4 chicken breasts
• 2 cups cheddar cheese, shredded

Instructions:

For the Spaghetti Squash:
1. Preheat oven to 425 degrees.
2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
For the Chicken:
6. Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
7. Remove chicken and set aside

Sauce and Bake:

1.  Saute garlic, onion and bell pepepr.  
2. Add tomato soup, cream of mushroom soup, and red pepper
3. Combine the chicken, sauce and spaghetti squash.  Combine well.
4. Pour into greased baking dish and top with cheese.
5. Bake on 350 covered for 20 min. then un covered for an additional 5-10 min.  

Crock Pot Butternut Squash Soup

Ingredients

• 1 large butternut squash (pitted, peeled and chopped)
• 2 large apples (peeled, cored and chopped), I used Honeycrisp
• 1 yellow onion (peeled and diced)
• 4 large carrots (cleaned, stems removed and chopped)
• 4 large stalks celery (cleaned, ends removed and chopped)
• 1 box low-sodium vegetable broth (about 4 cups)
• 2 cloves garlic, peeled and minced
• 1/2 - 1 tsp nutmeg
• Salt and pepper to taste (I usually am super generous with the pepper!)

Instructions

1. Put everything in the slow cooker on high for 3-4 hours or low 6-8 hours. Squash should be soft and easily squished with a fork.
2. Transfer to a blender (you'll probably have to do this in two batches) and blend until fully combined. If you have an immersion blender, it'd probably be easier to use that right in the slow cooker.
3. Serve warm. I'll be serving with grilled cheese sandwiches

High Protein Pumpkin and Sweet Potato Muffins

1. 1 cup cottage cheese
2. 1/2 cup pumpkin puree
3.  1/2 cup sweet potato puree
4.  1 mashed banana
5. 1.5 cups dry oats
6. 2 eggs
7. 1 TBL melted coconut oil
8. 1 tsp pumpkin pie spice
9. 1 tsp vanilla

Blend all ingredients in blender or food processor until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Use silicon muffin liners (this is a must.. will never stick).  Bake in liners on 350 until baked all the way through (use tooth pick to test).  About 15-25 min.



 

It's Fall Ya'll

I love love love fall and Halloween.  I know that it is still 90 degrees here in Louisiana but there hasn't been much humidity so it feels like fall to me:) I am incorporating pumpkin, butternut squash, cinnamon, and anything remotely fall sounding or tasting.  More to come all month.

Lola ate the butternut squash pumpkin shaped muffins in her lunch all week.  She dipped them in honey.

GETTING READY FOR HALLOWEEN

 Sweet Cheerleader

 Above: His second choice after mama wouldn't let him get the scary mask below

Decorating for Halloween.  Yay

 

Now for the Meals- 

Roasted Butternut Squash Risotto with Shrimp

Ingredients:

• 3 tablespoons olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, pressed or minced

• 4 cups vegetable broth

• 1½ cups shirt grain brown rice

• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

• 1 cup freshly grated Parmesan cheese

• 3 tablespoons unsalted butter

• 1 teaspoon salt, more to taste

• Freshly ground black pepper, to taste

• Pinch red pepper flakes, to taste

Instructions:

1. To prepare: Place your oven racks in the lower third and upper third positions, then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
2. Heat 1 tablespoon olive oil in a medium to large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
4. Immediately afterward, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
5. While butternut squash and rices are cooking.  Cook the shrimp until pink. 
6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
7. Stir in the roasted butternut and cooked shrimp. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.
   
   
   
   
   

Butternut Squash Pancakes and Pumpkin Shaped Muffins

Ingredients:

•   1 butternut squash, peeled and sliced into ½” cubes, steamed and pureed
•   2 ripe bananas
•   3eggs
• 2-3 cup rolled oats (do not use quick oats or steal cut oats)
• 1/2 cup ground flax seed
• 2-3 Tbs of honey
• splash of milk if needed

Instructions:

1.  Peel the squash and slice into cubes, steam to soften then puree. Set aside
2. Puree banana, eggs, oats, flax and honey until smooth.  Add in the squash.  I had to divide because it didn't all fit in the food processor. 
3. Add milk as needed for pancake batter consistency.
4. Spray griddle with coconut oil spray and cook or put the batter into silicon muffin tins and bake on 350 until heater through.  Use a tooth pick to test.   

NO BAKE PUMPKIN SPICE BITES

Ingredients

• 1 3/4 cups  rolled oat
• 1/4 cup coconut or almond flour
• 2 T granulated sweetener of choice (I used coconut palm sugar)
• 1 T pumpkin pie spice
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup cashew butter (can sub for any nut butter)
• 1/4 cup honey
• 1 T milk
• Cinnamon to coat bites in

Instructions

1. In a large mixing bowl, combine the flour, sweetener, pumpkin pie spice and mix well.
2. On the stove,  heat your nut butter with your sticky sweetener until combined. Mix in your vanilla extract. Pour your wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add  milk of choice or extra flour until a firm texture is formed.
3. Using your hands, form into small bite sized balls. Roll balls in optional cinnamon/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.

Crock Pot Fail

Soooo, you can't double a crock pot recipe unless you have two crock pots!  I wanted to make dinner for a friend so figured I would be so super smart and double a recipe to have enough for us and the other family.  Well, I didn't think it through until the crock pot was almost spilling over and I could not fit any more ingredients.  HA!  I am a mess.  So I just went with it and it turned out great.  But follow the recipe and do not double:)

The three recipes below are quick, easy and great to reheat in a thermos at lunch.  Can you tell how obsessed I am with a hot lunch in a thermos?  I love knowing that Lola gets a variety of hot meals each week made with ingredients that I can control.

Lola's lunch this week:

Monday- red beans, turkey sausage and rice with carrots and grapes
Tuesday- baked spaghetti with zucchini noodles and carrots and an apple
Wednesday- chicken chili, orange slices and organic cheddar crackers
Thursday- Turkey slices, cheese stick, organic, full fat yogurt and  strawberries
Friday-Grill cheese and turkey quesadilla, apple sauce, baby carrots

Crock Pot Chicken Chili

Ingredients:

• 3 large boneless skinless chicken breasts
• 1 cup diced bell peppers, (red or orange)
• 1 diced green bell pepper
• 1 (15 oz) can corn, drained & rinsed
• 1 14 oz can black beans, drained & rinsed
• 1 14 oz can kidney beans, drained & rinsed
• 1 large onion, diced
• 1 can Rotel tomatoes
• ¾ cup salsa
• 2 limes, juiced
• 3 cups chicken broth, low sodium
• 3 cloves garlic
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 1 can refried beans

Instructions:

1. Place chicken, bell peppers, corn, beans, onion and tomatoes into the slow cooker.
2. In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
3. Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
4. Serve with your favorite toppings like avocado and cheese.

Pumpkin Muffins

Ingredients:

• ¹/₂ cup – oats, dry
• ¹/₂ cup – milk
• ³/₄ cup – flour, all-purpose
• ³/₄ cup – flour, whole wheat
• 1 teaspoon – baking soda
• ¹/₄ teaspoon – baking powder
• 1 teaspoon – cinnamon
• ¹/₂ teaspoon – nutmeg
• ¹/₂ teaspoon – salt
• 1 ¹/₄ cup – pumpkin, canned
• ¹/₂ cup – applesauce, unsweetened
• 2 large – egg
• ¹/₂ cup – pure, organic maple syrup

Directions:

1. Preheat oven to 350 and line or grease a muffin tin.
2. Combine oats and milk in a small bowl, set aside for 5-10 minutes.
3. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
5. Add pumpkin mixture and milk-oat mixture to the large bowl with flour mixture. Mix until fully combined. Fill muffin tins with mixture until 2/3 full.
6. Place muffin tin in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Makes about 18 muffins.

Hidden Carrot and Zucchini Baked Spaghetti

Ingredients:

• 8 ounces dry spaghetti noodles
• Zucchini noodle/ spirals  (you can use only zucchini noodles if you wish, I mix to hide easily for the kids)
• 1 pound ground beef
• 1 medium onion, chopped
• 3 shredded carrots
• 1 26 ounce jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. 
2. Cook Zuchini noodles in a little olive oil until slightly soft
3. Cook beef and onion over medium heat until meat is no longer pink; drain.  
4. Stir in the spaghetti sauce, shredded carrots, and seasoned salt; set aside
5. In a large bowl, whisk the eggs, and Parmesan cheese  
6. Drain spaghetti; add to zucchini noodles and egg mixture and toss to coat.
7. Place half of the spaghetti mixture in a greased 9x13 baking dish.  
8. Top with half of the cottage cheese, meat sauce and mozzarella cheese. 
9. Repeat layers.
10. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 20-25 minutes longer or until cheese is melted. Enjoy!

Healthy, Happy Husband Week

Each week I meal prep with my children in mind.  I think about the foods they love, the foods they don't mind, the foods they will eat if bribed with dessert, and how I can make sure they are getting a variety of nutrient dense foods.  I will eat anything I make for them, but my husband doesn't love left overs and would rather meat and veggies so he will cook for the two of us most nights. I am feeling guilty that I only have my kids in mind so I decided to cater more to my husband this week and alter for my kids. The dishes sound fancy, but they are literally 30 min or less meals.

Skinny Bang Bang Shrimp with Balsamic Brussels Sprouts and Cilantro Lime Jasmine Rice

Skinny Bang Bang Shrimp

Ingredients

• 1 lb shrimp/ uncooked. shelled or deveined.
• 3 Tbs plain greek yogurt
• 3 Tbs chopped green onion, plus more for garnish
• 1 1/2 Tbs sweet chili sauce
• 1/2 Tbs sriracha sauce

Instructions

1. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside.
If shrimp are raw:
2. Cook in pan with a little olive oil, until opaque and cooked through
3. Brush each shrimp liberally with the sauce, on both sides
4. serve immediately

Balsamic Brussels Sprouts 
Ingredients:

• 2 tbsp olive oil
• 1 lb brussels sprouts, trimmed and halved
• 2 large shallots, peeled and cut into ½” thick wedges
• kosher salt and black pepper to taste
• 1 tbsp balsamic glaze 

Instructions:

 

1. Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. 
2. Turn occasionally for an additional 2-3 minutes until golden all over.
3. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
   

Cilantro Lime Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• ¾ cup coconut milk
  
  
• 1 cup water
• 1 lime, zested
• 1 tsp. fresh lime juice
• 4 tsp. minced fresh cilantro
• salt and pepper

Instructions:

1. Rinse rice under cold water until water runs clear. This gets rid of some starch from the rice so the rice is not too sticky.
2. Combine the rice, coconut milk, water, and pinch of salt in a small saucepan. Bring to a simmer and cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes.
3. Remove the pan from the heat. Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Season with salt and pepper as needed.
4. Serve immediately.

 (The Kids ate the shrimp with out the sauce.  They loved the rice and ate the Brussels sprouts)

 

Filet Mignon with Rosemary Parmsean New Potatoes and Stir Fry Snap Peas

Stir Fry Snap Peas 

 

Ingredients:

• 1 pound sugar snap peas, middle strings and stem end removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Sesame seeds ( I used white roasted and black)
• Balsamic Glaze

Instructions:

Pour oil in a skillet or wok over medium-high heat, add snap peas, salt, pepper, and red pepper flakes. Cook for 5-7 minutes, stirring frequently. Continue cooking until slightly tender.  
Add Sesame seeds and drizzle balsamic glaze and enjoy

Sliders and Mini Pizzas for My Mini People

For some reason, I decided to add crumbled/pureed cauliflower to everything this week.   It is easy to hide and they haven't had cauliflower in a few weeks.  With that said, I also gave them some fun and not perfectly healthy options this week, but homemade and fresh is always best.  I love that I know exactly what they are consuming. The pizza and sliders are good to reheat and wrap in foil for a school lunch and I put the shepard's pie in a thermos. 


CAULIFLOWER AND SPINACH PANCAKES

Ingredients

• 3 ripe bananas
• 3-4 cups of fresh spinach  
• 1 cup pureed raw cauliflower
• 2 cup old fashioned rolled oats (not instant)
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce 
• 2-3 TBS honey
• 2 eggs 

Instructions

1. Puree bananas in food processor until smooth
2. Add spinach and cauliflower to bananas and blend until smooth
3. Add all additional ingredients and blend until smooth (add more milk if too thick)
4. Heat a skillet on medium
5. Spray with cooking spray
6. Fill a ¼ sized measuring cup with the pancake batter.
7. Pour measuring cup onto heated skillet
8. Cook each side until lightly brown.

 GROUND TURKEY AND SWEET POTATO SHEPARD'S PIE

Ingredients:
For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

1. Boil sweet potatoes and garlic in a pot of salted water until cooked and
   soft. Drain and mash with chicken broth, sour cream, salt and pepper. 
2. Preheat oven to 400°F.
3. Saute ground turkey; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
4. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce,
   rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.  
5. In two pie plates,  spread the meat mixture on the bottom of each dish. Top each with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10
   minutes before serving.
   

MINI PIZZAS (Not very healthy, but a great treat)

Ingredients

• 1 can Grands Homestyle Biscuits
• 1 1/2 cups of homemade  pizza sauce ( I was lazy an used organic tomato sauce)
• 2 cups shredded mozzarella cheese
• Toppings- I used bite size pieces of cooked chicken and tiny pieces of pureed cauliflower (looked like the chicken, great disguise) 

Instructions

1. Preheat oven to 400 degrees F. Spray a cookie sheet or pizza pan with nonstick cooking spray.
2. Flatten each biscuit out on pan.. Spread a layer of sauce onto each biscuit.
3. Sprinkle cheese onto each biscuit and top with your toppings of choice. Sprinkle more cheese on top.
4. Bake at 400 degrees for 7-10 minutes, until biscuits are golden brown on edges and cheese is bubbly.

SLIDERS

Ingredients

• 2 pounds of lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 6 slices cheese
• 1 cup pureed cauliflower
• 12 slider rolls

 Instructions

1. Preheat oven to 375° F.
2. In a large bowl combine hamburger meat, onion, seasoning salt and pepper. Mix to combine. Press mixture evenly in the bottom of an un-greased 9x13 inch baking dish.
3. Bake, uncovered for 25 minutes or until meat is no longer pink in center.
4. Remove from oven and then carefully pour out the grease in the pan.
5. Add tiny pieces of cauliflower then Place cheese slices over the veggies and meat. Place back in oven for 2 minutes or until cheese is melted.
6. Cut meat into 12 equal size squares. Place each square of meat in the center of slider bun. 

Warm Lunches are a Hit

This week I made two quick and easy options that we will have for dinner and Lola will have in her lunch the following day. The thermos is working great and Lola is eating it all.   On Sunday, I went to the grocery late so didn't have everything prepared for lunch Monday.  Therefore the kids ate frozen pizza for dinner.... organic frozen pizza, but still frozen pizza. I heated the left over pizza for her lunch Monday and just wrapped in foil and she loved it.  She had 2 pieces of pizza, apples, turkey and cheese.  I will make a homemade veggie and chicken pizza next week for dinner and school lunch.

Crock Pot Red Beans and Rice-

Ingredients

• 1 medium onion, diced
• 1 bell pepper, diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1¼ pounds chicken sausage cut into tiny bite size pieces for toddlers
• 1 pound dry red beans
• 1 tsp salt, or more to taste
• ½ tsp black pepper
• Pinch of Tony's seasoning or Tabasco sauce
• 2 bay leaves

Instructions

1. Rinse the beans and drain
2. Add all the ingredients to the crock pot and set to low and cook for 8-9 hours
3. When there is one hour remaining, use a wooden spoon to mash some of the beans and continue cooking (my mom taught me this trick.  Seems totaly crazy, but it thickens the beans and makes for the perfect consistency)
4. Serve over rice, cauliflower rice or by itself

Lola's Lunch on Tuesday: Red beans and rice with turkey sausage, blueberry Greek yogurt muffin, carrots and grapes.  She ate all of the red beans and said they stayed warm:)  She ate a few carrots, all of the grapes and a few bites of the muffin. We had the beans for dinner Monday night with a kale salad for me and steamed broccoli for the kids.

Minestrone Soup with Ground Turkey 

Ingredients:

• 3 Tbs Olive Oil 
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 3 Tbs fresh parsley, chopped
• 4 big carrots, chopped
• 4 zucchini, sliced in thin rounds
• 4 stalks of celery, chopped
• 6 cups of chicken stock
• 28 oz deiced tomato
• 1/2 cup tomato sauce
• 1 can chick peas
• 1 can red kidney beans
• Salt and pepper to taste
• Three cheese tortellini

Instructions:

1. Saute onion, garlic, and parsley in olive oil
2. Add Carrots, zuchinni, and celery and cook for 15 minutes
3. In a separate pan, brown the ground turkey.
4. Drain the ground turkey add to the vegetables. 
5. Add chicken stock, tomatoes, tomato sauce, beans and seasoning. 
6. Cover and reduce to simmer and allow to cook for 1.5 hours. 
7. Add tortellini and cook for 30 more minutes

We ate this for Dinner Tuesday night and Lola took to school Wednesday.  Lola's lunch Wednesday:  Minestrone soup with ground turkey, strawberries, cheese and pretzels. 

 Blueberry and Greek Yogurt muffins 

Ingredients

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1 cup  plain, full fat Greek yogurt
• 1/4 cup  honey
• 2 Tbsp coconut palm sugar or coconut sugar
• 1/4 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions:

1. Preheat your oven to 350F
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a separate bowl, lightly beat the egg then stir in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the 12 muffin cups, filling almost to the top. top with 4-6 blueberries.
6. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 Sweet helper

 Love using the silicon muffin liners.  No need for cooking spray, doesn't stick and easy to clean.

 Loving his muffins as an after nap snack.   I think he is still sleeping here:)