Skinny Veggie Soup

It's after Christmas and I ate WAY too much the past week (ok, maybe it's a month!), time for something light and basic that tastes great!
Nothing better than soup, and I LOVE soups! This soup is great as a side, or as a quick and easy lunch.

This recipe is based on an old Weight Watchers recipe called Zero Soup, but I found that I would get hungry after a few hours and needed to add more veggies. This is super flexible, if you hate some of the veggies, substitute them for something you love.

Recently I gave in and got an Instant Pot...so you're gonna see some of my favourites with Electric Pressure Cooker options.

Skinny Veggie Soup

2 Tbsp Olive Oil

1 onion (1 cup), diced

1 cup Carrot, diced

1 cup Celery, diced

2 cloves Garlic, minced

3 cups Cabbage, finely cut/shaved in 2 inch ribbons or bigger chunks if you like the crunch

1 large can of diced tomatoes (796ml/28oz)
1 Tbsp Tomato Paste

1/2 cup green beans (I use frozen)
3 cups Chicken or Vegetable Broth

1/2 cup Zucchini, chopped

1/2 tsp dried Basil

1/2 tsp dried Oregano
bay leaf

Salt & Pepper to taste

Chop veggies. Heat olive oil in a soup pot and saute onion, carrot and celery in the oil for 5 minutes, add garlic and saute for 30 seconds until fragrant. Add remaining ingredients except for Zucchini and bring to a boil, then simmer for 5-10 minutes until carrots have your preferred texture. Add Zucchini and simmer for 5 more minutes.

If you want to use your Electric Pressure Cooker/Instant Pot, saute veggies as above then set Pressure for 1 minute, and do a manual release to let the steam out of your pot right away.

This soup freezes well and is amazing with Biscuits or Buns on the side! 

Happy fitting back into your clothes season!

~Adel~ 

Slow Cooker Balsamic Onion Roast

This roast was amazing, I wanted thirds on this one! It was really easy and yummy and SO worth the extra steps at the beginning.

Slow Cooker Balsamic Onion Roast Beef

2 Tbsp Oil (your choice, I use olive)

3-4 lb Beef Roast (your choice of cut)

3 Onions, cut in rings

1 cup Beef Stock 

1/2 cup Balsamic Vinegar

2 Tbsp Tomato Paste

2 Tbsp Brown Sugar (optional)

Heat oil in a skillet. Brown all sides of Roast, nice and brown to add colour and flavour. Remove from pan and place in slow cooker. Add onion rings to slow cooker. Deglaze hot pan using beef stock. Reduce stock to about 1/2 cup then add balsamic vinegar, tomato paste, and brown sugar (optional). Stir until combined and heated. Pour over Beef.
Cook on low for 5-7 hours (depending on desired "doneness" and size).
Remove meat and wrap in foil to let rest while you prepare the sauce. Pour sauce and onions into a skillet and reduce sauce until it thickens (about 5-10 minutes). Pour over meat before serving or serve as "gravy". 

Amazing flavour and a nice change from the traditional roast beef.

~Adel~

Slow Cooker Buffalo Chicken

Daddy Ladybug is a huge fan of wings made with Frank's Hot Sauce from a certain local joint, so I attempted to make him happy today. They weren't wings and they weren't deep fried, so I'm not sure if I succeeded, but I made a few adjustments to make it a healthier meal. Even in it's non-deepfriedness, it was yummy with a nice little kick and a crunch!

Slow Cooker Buffalo Chicken Wraps

6 Chicken Breasts 

1 cup Franks Red Hot Sauce 

1/2 cup Chicken Stock

1 Tbsp Butter

1/4 cup Celery, diced small

1/4 cup Greek Yogurt or Sour Cream

1-2 tsp Blue Cheese, crumbled (optional)

Wraps or Kaiser Buns (your choice)

Place chicken breasts into the base of the slow cooker. Melt butter and mix with hot sauce and chicken stock and pour over chicken. Cook on high for 4 hours or low for 8 hours until chicken shreds easily. Remove chicken from liquid and shred. Add celery, greek yogurt and blue cheese (optional). Serve on a wrap or bun.

If you're a fan of hot sauce, this is delicious and easy!

~Adel~

Chicken Provençale

As some of you know, I'm working on eating a cleaner diet to go with my fitness challenge, so I've been trying to come up with something that is tasty, healthy, and slow cooker friendly. I'm not sure if this would exactly fit in a 100% "clean eating" plan, but it's pretty close.





Chicken Provençale
Serves 6


12 Chicken Thighs
1 yellow Pepper
1 red Pepper
2 -16 oz cans White Cannellini Beans, drained & rinsed
1-28 oz can Diced Tomatoes (drained about 1/2 cup of juice out before adding)
3 Tbsp Fresh Basil, chopped
1 Tsp Fresh Thyme leaves & a few sprigs for garnish
2 Tbsp Sugar (optional)
Salt & Pepper to taste


Combine all ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours. Garnish with thyme sprigs and serve.


Delicious and healthy.


~Adel~

Dragon's Breath (Red Cabbage)

The garden & market are bursting with fresh fruit and veggies and I'm trying really hard to find recipes that my family will like to add a little variety to our vegetable diet. We are mostly lovers of fresh veggies and there is very little interest in cooked vegetables, so I'm working hard to add a cooked vegetable to every dinner in addition to the fresh veggies and salad that are already a staple.

When you're a mom of twin 3 year olds and you're trying to feed your family a little more vegetables, you start getting creative with names. There's nothing spicy or firey about this dish, it's not even sour like the cabbage dishes like Sauerkraut, it's almost sweet with the onion and garlic. The name Dragon's Breath is just the only way I could think of to make this dish appealing to 3 year olds, 2 adults with special needs (who sometimes react to food the way my 3 year olds do) and daddy ladybug...who also heard that cabbage was on the menu and wrinkled his nose.

Well, it worked...it was fabulous! Bug ate it all, Daddy Ladybug, Uncle Ladybug and Ms. Ladybug were happy and Lady...well...she still refuses to try anything new. I'll have to make it about 5 more times before she'll give it a try. I would eat 2 huge helpings, so I think it's on the menu for tomorrow again! 

(insert maniacal laughter here) 

This dish is inspired by a dish I had at a friend's house, I was so surprised that cooked cabbage could taste so yummy, I had to give it a go myself. She made something similar with green cabbage, but here's my version with red.

Dragon's Breath (Red Cabbage)

1 head Red Cabbage. shredded thin

1 Onion, sliced really thin

2 cloves Garlic, minced

1 Tbsp Oil (any kind you want, the milder flavour the better)*

1 Tbsp Butter*

1/4 cup Broth (chicken or veg work best)

Salt & Pepper, to tastes

*if you really want a low-cal/low-fat dish, use a non-stick pan and skip the oil and/or butter.

In a large saucepan or skillet, heat oil and butter until butter melts. Add cabbage, onion, garlic, broth and seasoning, stir well. Cover and cook on medium low heat for 40-50 minutes, stirring occasionally, until cabbage is soft.

A perfect side to Bratwurst and Mashed Potatoes.

There you have it...cabbage can be easy, healthy, and good. So next time you're in the market, don't pass by that beautiful head of red cabbage, pick it up and take it home!

~Adel~

Greek Hobo Pack (Foil Dinners)

Camping season is in full swing and we've just returned from a week-long camping trip with extended family. I didn't do much cooking on this trip (thanks nana ladybug!) so I don't have much to show for my week as far as food goes, but the weather is still really hot here at home and cooking inside is pretty much out of the question, so it was back to BBQ dinners. Here's the absolutely delicious creation I came up with tonight!

Greek Hobo Packs

(per person/pack)

1 Chicken Breast

1/4 cup Zucchini

3 Button Mushrooms, quartered

1/2 cup Red Pepper

3 small Red Potatoes, cubed

1 clove Garlic

3 Tbsp Onion, cubed

3 Tbsp Feta Cheese, cubed

1 slice Lemon

3 Tbsp Greek Salad Dressing

1 Sprig Rosemary

Combine ingredients in aluminum foil and wrap tightly. Cook on fire or BBQ (medium heat) for 20-30 minutes until chicken is cooked and potatoes are tender. Let sit for 5 minutes before opening packet (be careful for the steam!). 

Yum Yum Yum. 

I think I might make that again tomorrow!

~Adel~

Grilled Asparagus

Asparagus is one of our favourite vegetables. I didn't have it as a kid, it was hard to find then, but it's readily available now (although very expensive when not in season!).

My favourite way to have asparagus is to grill it on the BBQ, a perfect side for steak or ribs! 

Grilled Asparagus

1-2 bunches Asparagus

Olive Oil 

Course Sea Salt

Preheat Grill to med-high. Remove the dry ends by snapping off the bottom section of the asparagus (if needed). Toss in Olive Oil and sprinkle with sea salt as desired. Spread asparagus in a single layer on the grill and turn every few minutes. Cook for about 3-5 minutes, until desired tenderness.

I usually grill the asparagus while my meat is resting. An easy healthy side to any grilled dinner.

~Adel~

For more great food ideas check out my Recipes page

Greek Chicken

Greek Chicken

6 Chicken Breasts

3 cloves Garlic, minced

2 Tbsp Lemon Juice

2 Tbsp Olive Oil

1 Tbsp Greek Seasoning (I use Cavender's Salt Free)

1 tsp Rosemary

Combine all the ingredients together in a bag. Let marinade for at least 30 minutes (I freeze mine this way and let it marinade as it's defrosting). Pre-heat the grill. Cook chicken 4+ minutes on each side until chicken is cooked all the way through (check with a meat thermometer). Serve with rice or potatoes and a delicious Greek Salad!

This is one of my favourite dishes, perfect for a warm summer evening or BBQ with the family.

~Adel~

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

Sweet Potato Turkey Shepherd's Pie

Sweet Potato Turkey Shepherd's Pie

1 lb Ground Turkey

1/2 cup Onion, diced

1/2 cup Celery, diced

1/2 cup Carrot, diced

1 cup Mushrooms, quartered

2 cloves Garlic, minced

2 Tbsp Worcestershire Sauce (optional)

1 cup Chicken Broth

2 Tbsp Flour (optional)

3/4 cup Yogurt, plain

1/4 tsp pepper

3/4 tsp Poultry Seasoning

Topping:

2 Large Sweet Potatoes or Yams

3 Tbsp Yogurt, plain

1 Tbsp Butter (optional)

salt & pepper

Paprika

Cube Sweet Potatoes or Yams and boil in a large pot until tender. 

In a large sauce pan, fry ground turkey until lightly browned. Add veggies and cook until tender. Add remaining ingredients and bring to a boil. Put in an oven safe casserole dish.

Mash topping ingredients together and spread over top of the meat mixture. Sprinkle with Paprika.

Bake at 350F for 1/2 hour until bubbly.

 Comfort food without the calories & fat. Perfect meal to serve to guests with dietary restrictions as it can be easily adjusted and still taste great for those watching their weight or Gluten Free.  

Great freezer meal.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Avocado Salsa & Limey Chicken

Avocado Salsa & Limey Chicken

4 Chicken Breasts, cut in 1/2

1/4 cup Lime Juice

1/4 cup Fresh Cilantro, minced

3 Tbsp Olive Oil

2 cloves Garlic, minced

Salt & Pepper

Place Chicken pieces in a large freezer bag and add remaining ingredients. Toss to coat chicken and let marinade for 30 minutes. While waiting for chicken to marinade, make Avocado Salsa. 

3 medium Tomatoes, diced

2 ripe Avocados, diced

3 Tbsp. Red Onion, diced

1 clove Garlic, minced

3 Tbsp Cilantro, minced

1 Tbsp Red Wine Vinegar

1/4 cup Lime Juice

Salt & Pepper

Combine ingredients in a bowl and toss gently. Let sit while chicken is cooking.

Preheat grill to medium-high (or oven at 350F). Once chicken has been marinading for 30 minutes, place chicken on grill until no longer pink inside.

Serve Limey Chicken topped with Avocado Salsa and Yummy Yummy Rice & Beans on the side (recipe coming).

A tasty light meal!

~Adel~