Tag Archives: low fat

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans

Ingredients

1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste

Directions

1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Chilly and Cloudy night = delicious soup

My family and I are huge soup eaters. We particularly enjoy it on the days when it gets really chilly and cloudy. On Wednesday we had another overcast and cold evening, a perfect night for a soup supper.

I made this warm, savory, and hearty Crock Pot Chicken and Wild Rice Soup. It’s a healthy, fast and easy crock pot recipe for those hectic nights and cold, cloudy days. Simply add the ingredients into the crock pot and then you can continue on with your day.

I’ve included some of my favorite soups and chili recipes towards the bottom that I have made this year.

Crock Pot Chicken and Wild Rice Soup

Ingredients

1lb chicken breasts
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
One large or two small bay leaves
2 Tbsp butter
6 C chicken broth
3/4 cup wild brown rice blend

Directions

1. Place the chicken into the bottom of your 6-quart crock pot and put the rest of the ingredients on top. Then cover and cook on LOW for six-eight hours or until the chicken and rice is cooked through. The chicken will cook in the broth and add more taste to the soup.

2. About forty-five minutes or so before serving, shred the chicken then stir back into soup. Cover and continue cooking until you’re ready to eat.  Serve warm with crackers. Enjoy! 

Source Iowa girl eats

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My favorite soups and chili

Skinny Butternut Squash soup

Creamy Broccoli Cheese Soup

Crockpot Buffalo Chicken Soup

Not all non-spicy soups are tasteless

A Texans Favorite

Not Just For Cowboys