Category: Lunch & Supper

The great thing about slow cooker recipes are their simplicity and healthiness.  It’s also relatively easy to prepare and leave for the day and come home after work with a ready to go supper.   Lastly, it’s winter time weather out there so we may as well get into the mood and I think it’s the perfect way with a great meal.

Image By: PreventionRD.com

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Serves: 8 servings (1½ cups each)

INGREDIENTS

• 1 lb dried green split peas, rinsed and drained 1)
• 1 lb dried lentils, rinsed and drained 3)
• 1½ cups Yukon gold potatoes, peeled and cubed 2)
• 5 garlic cloves, chopped 5)
• 1 ½ cup onion, chopped                                                             6)
• 1 cup celery, chopped 7)
• 1 cup carrot, peeled and chopped 8)
• 2 large bay leaf 9)
• ¾ tsp freshly ground black pepper
• ¾ tsp kosher salt
• 1 lb 98% fat-free ham, finely chopped 4)
• 6-8 cups water 10)

INSTRUCTIONS

1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6-8 cups water over top. Cover and cook on LOW for 8-9 hours ( I needed 7)
2. Discard bay leaf(s) and coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Serve hot.

NUTRITION INFORMATION

Serving size: 1½ cups

Calories: 315

Fat: 3.3

Carbohydrates: 47.9

Sugar: 1.5

Sodium: 752

Fiber: 16.0

Protein: 26

Cholesterol: 20

If you guys had left over squash, here’s another idea for you to try found online and I can’t wait to try this one myself, I haven’t tried it yet but it seems genuinely healthy and good.   I thank whoever posted this online.

PREP TIME

10 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 10 mins

This Spaghetti Squash Casserole with Spinach is full of traditional Italian flavors!

Recipe type: Dinner

Serves: 8

INGREDIENTS

• 1 spaghetti squash
• 1 tbsp butter
• 1 cup sweet onion, chopped fine
• 1/2 cup red bell pepper, chopped
• 3 garlic cloves, minced
• 3 cups baby spinach, chopped
• ½ cup plain Greek yogurt
• 1 egg
• 1 tsp crushed red pepper flakes
• salt and pepper to taste
• 2 cups spaghetti sauce
• ¾ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese
• ½ cup seasoned bread crumbs (or see notes to make your own)

INSTRUCTIONS

1. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 35 minutes or until tender.

2. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, saute for 4-5 minutes or until onions are translucent. Add chopped spinach and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.

3. Once squash is cooked and cooled, use a fork to shred flesh into large bowl. At this point, increase oven temperature to 400 degrees.

4. Add the egg, Greek yogurt, chili flakes, bread crumbs and Parmesan cheese. Season with salt and pepper and stir to combine well.

5. Pour 1 cup spaghetti sauce into 2 quart baking dish.

Next, spoon spaghetti squash mixture over sauce and spread evenly. Then layer sautéed veggies over squash, stirring just slightly to combine it with squash, add another cup of spaghetti sauce, spread evenly then top with remaining bread crumbs, Parmesan and ¾ cup mozzarella cheese.

6. Bake at 400 degrees for 25 minutes, or until lightly browned.

NOTES

To make your own seasoned bread crumbs, toast one piece of bread until nice and crispy, allow to cool completely, then tear into smaller pieces and add to food processor, add 1 tsp parsley, 1 tsp oregano, ½ tsp onion powder and ¼ tsp garlic powder. Blend 10-15 seconds or until you have fine crumbs.

NUTRITION INFORMATION

Serving size: 2

Calories: 157

Fat: 6.9

Saturated fat: 3.5

Unsaturated fat: .4

Carbohydrates: 17.9

Sugar: 3.5

Sodium: 268.7

Fiber: 2.3

Protein: 9.2

Cholesterol: 41.9

Light breakfast for dinner couldn’t be easier than this Avocado and Egg Spaghetti Squash Boat. I normally enjoy cutting and fluffing the squash into spaghetti and dicing an avocado while cracking the egg on the pan, but this recipe doesn’t require all that; not much work at all. It is truly a no hassle weeknight healthy dinner. Just the baking time during which you could spend time with the kids or work out like me.

Nutritional Info

Servings Per Recipe: 2

Amount Per Serving = 1/2 spaghetti squash:
Calories: 269.4
Total Fat: 16.1 g
Cholesterol: 215.0 mg
Sodium: 485.2 mg
Total Carbs: 25.4 g
Dietary Fiber: 5.8 g
Protein: 9.5 g- 15 g with ground beef

I have tried this great soup and thought I would share it with you.  I found it online and it is perfect for something fast, healthy and light during a lunch or supper time meal.

It’s a little creamy and thick but easily adaptable to your liking with mixed carrots, ginger, garlic, onions and vegetable stock.

Ingredients:

1 tsp. Olive oil

1 white onion, diced small

3 garlic cloves, minced small

2 tbsp. Ginger, minced or cut up small

1 tsp. Coriander

1 tsp. Cumin

3-5 cups of vegetable stock (depending on creamy thickness)

5 cups of carrots chopped up small

1 cup of coconut milk

1 tsp. Salt and pepper for flavor

1 half avocado for added nutrients

1) In a saucepan, cook your onions, garlic cloves in olive oil until golden (2-3 min)

2) Add the ginger and carrots while continuing to stir for 3-5 minutes

3) Add in the coconut milk and vegetable stock slowly while stirring. Turn off stove tops after the carrots and veggies are cooked through. Let sit for 5-10 minutes.

4) Blend or food process everything to make smooth and creamy.

5)  Add in the avocados for flavor and texture.

If it is too thick, add in more vegetable stock to make smoother.