Crock Pot Cajun Red Beans

Ingredients:

1 lb dried kidney beans

1 green pepper, chopped

1 onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

4 tbsp Cajun seasoning

1 package andouille or turkey sausage, sliced (optional)

3 bay leaves

7 cups water

Directions:

1. In a large Crock Pot, add all ingredients. 

2. Cook on HIGH for 7 hours. Remove the lid and cook for another 30 minutes to thicken the sauce.

3. Serve alongside white/brown rice and top with green onion (optional). Makes 5-6 hearty servings. 

Homemade Applesauce

Ingredients:

6 apples, peeled and cored (any variety that you like)
3/4 cup water
1 tsp cinnamon

Directions:

1. Chop apples into chunks and place into a pot on medium-high heat. Add the water and cover the pot and let sit for 15 minutes or until apples are soft.

2. Using an immersion blender, blend the apples until they have reached the desired consistency. Add the cinnamon to taste.

3. Keep in the refrigerator to enjoy throughout the week!

Roasted Cod with Cherry Tomatoes

Ingredients:

4 Cod fillets
1 cup cherry tomatoes, halved
1 lemon, sliced
2 garlic cloves, sliced
salt and pepper
olive oil
a few parsley leaves

Directions:

1. Preheat the oven to 450 degrees.

2. Place the fish, lemon, garlic, and cherry tomatoes in a baking dish. Season with salt, pepper and any other basic spice blend. Drizzle with olive oil.

3. Bake for about 8-10 minutes or until fish is opaque. Top with fresh parsley and serve with favorite side items.

Crock Pot Lentil & Sweet Potato Soup

Ingredients:

2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cups green lentils, rinsed
3 carrots, peeled and cubed
3 cloves garlic, minced
3 stalks celery, chopped
1 can diced tomatoes
1 cup fresh spinach
2 tbsp cumin
2 tbsp paprika
2 tbsp chili powder
2 bay leaves
salt and pepper to taste
6-8 cups vegetable broth

Directions:

1. Combine all ingredients into the Crock Pot, except the fresh spinach.

2. Cook on HIGH heat for 6 hours. Adjust the seasonings and add fresh spinach. Cook for another e30 minutes. Enjoy!

Crock Pot Salsa Verde Chicken

Ingredients:

4 boneless skinless chicken breasts
1 onion, chopped
1 jar of Trader Joe's Salsa Verde
1/8 tsp cumin
1/8 tsp garlic powder
salt and pepper to taste

Directions:

1. Season all chicken breasts with salt, pepper, garlic powder and cumin.

2. Place chopped onion on the bottom of the Crock Pot. Add the seasoned chicken on top.

3. Pour a whole jar of Trader Joe's salsa verde on top of the chicken. Cook on HIGH for 2 hours.

4. Shred the chicken with a fork and continue to cook on LOW for 1 hour. Adjust seasonings if needed.

5. Serve alongside brown rice, beans, vegetables, or on a taco with shredded cabbage. Enjoy!

Strawberry and Raspberry Popsicles

Ingredients:

3 cups fresh or frozen strawberries and raspberries
1/2 tsp stevia or 2 tbsp sugar
1/4 cup plain greek yogurt (optional)
1 tsp vanilla extract (optional)

Directions:

1. Using an immersion blender, blend the berries in a bowl.

2. Using a mesh strainer, strain the fresh fruit to create a pure juice and add the sweetener to taste. If you want, add the greek yogurt and vanilla extract to make a creamier popsicle.

2. Fill popsicle molds with juice and let freeze overnight!

Baigan Bharta (Indian Eggplant Curry)

Ingredients:

1 medium eggplant
1 cup green peas, fresh or frozen
1 onion, chopped
3 cloves garlic, minced
1 14oz. can of chopped tomatoes
1/2 tsp red chili powder
2 tsp Garam Masala powder or curry powder
2 tsp turmeric powder
3 tbsp vegetable oil
Salt to taste
Sour cream or plain yogurt
Lime wedge

Directions:

1. Preheat the oven to 400 degrees. Brush the whole eggplant with vegetable oil and bake for about 30-40 minutes or until soft. Let cool.

2. In a large pan, saute the onion. After about 5 minutes, add the garlic and cook together for 1-2 minutes.

3. Then, add the spices, peas, and chopped tomatoes and mix together. Cook together for about 5 minutes on medium heat.

4. In a small bowl, mash together the inside of the baked eggplant. Add the mashed eggplant to the tomato mixture. Cook together for about 5-10 minutes.

5. Adjust the spices. If you want it to be more liquidy, add some vegetable broth to the mixture and let cook more.

6. Serve on top of brown rice with sour cream and a lime wedge!