Did you know that the night before Thanksgiving is one of the biggest nights for ordering pizza in the United States? I get why. I really do. Whether you are hosting, cooking to contribute to the big meal, or preparing to travel we all feel pretty overwhelmed on that Wednesday and so, for many of us, the last thing we want to do is think about what to make for dinner. And while I am a big fan of ordering pizza from time to time, it seems to me that with all of the indulging and overeating that is going to happen the next day, having a nutrient-packed meal the night before might actually be a good thing to help to keep our bodies (and spirits) in balance. But making a big fancy meal is not going to fly. So here’s my suggestion: super simple slow cooker chili!…
Slow Cooker Spring Vegetable Minestrone
Now that the weather is getting warmer and the days longer, getting around to making dinner is getting tougher and tougher. The pull to stay outside, to be out and about is just so strong. So I have been making a lot of dinners that can either be cooked very quickly, 5-20 minutes, on the stove or in the pressure cooker (my latest toy), or I have made one-pot dishes that can be prepared in the slow cooker.
So this week I want to share a new favorite in our house, a minestrone that takes advantage of the spring vegetables that are abundant at this time of year. I love this recipe because it is so quick to throw together, can withstand extra time in the slow cooker if needed, is chock-full of vegetables, and tastes like spring. My kids love it because it is cheesy, colorful, has noodles, and they can pick and choose their favorite veggies as they make their way through their meal….
Vegetarian Mexican Lasagna
Now that the days are getting shorter (and colder), warming hearty meals are the types of food that we start to find comforting and nourishing. This is also a time of year when we tend to be busy with semesters and activities in full swing, which means spending lots of time in the kitchen may not be such a feasible option. That is where the slow cooker comes in!…
Sweet Potato-Bok Choy Soup
I love bok choy. I really do. I love it in stir fry because it adds such a wonderful crunch and flavor. There is only one problem: unless I am making a stir fry to feed 10, I always have leftover bok choy and I just don’t know what to do with it. Now, as I have written about before, I hate wasting food, so I have tried it in salads and have never been crazy about it. I have tried braising it and that’s ok. But I really wanted to find a way to use my leftover bok choy that would be tasty and exciting. And I finally did! Sweet potato-bok choy soup….