Crock-tober: Sausage & Egg Soup

IMG_8429Who doesn’t love a crockpot meal? I remember growing up on the crockpot – watching my mom throw food into it during breakfast & then coming home after school to a house smelling mouth-watering good. The best!

Like mother, like daughter – I live for my crockpot! I love throwing ingredients into it & having my hub come home to a house filled with warmth.

This dish lived up to my other crockpot dishes – Y.U.M.

  1. Remove the case from 4 mild italian sausages, crumble & add to crockpot
  2. In crockpot combine 1 diced onion, 1 can of whole tomatoes (15oz/unsalted), 3C vegetable broth, 4 cloves of minced garlic, 1t thyme, 1t oregano & 1/4t chili flakes
  3. Cook on low for 6hours
  4. On the stovetop boil water, add in 10 eggs & hard boil (cook for about 10minutes)
  5. Remove from heat, let cool & remove shells – half all 10 eggs & remove 5 yolks (toss or store for later use) – set aside
  6. 10minutes before crockpot is done add in 1.5C of lite coconut milk, 5 halved whole hardboiled eggs, 5 halved hardboiled egg whites & 4C chopped kale
  7. Cover & let cook for the reminder of the 6hours

Serve & garnish with fresh chives, enjoy!

Nutritional Info Per Serving (Serves 4): 195 calories – 6.5 grams of fat – 16 carbs – 17 grams of protein

Continue reading for ingredient list & original recipe…

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Saag Tofu

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So when I lived in NYC, I was living in the hub of Indian culture. Some people called it Murray Hill, but really everyone refered to my specific street as Curry Hill. We lived on a street lined with Indian restaurants & shops.  They were always packed full of tourists and residents day & night. Really, some of the best food & spices was at my fingertips at all times (best dang curry at 3am too)!

Needless to say, I found this recipe & was intrigued. Indian in a crockpot? Why not! I love anything in a crockpot & anything Indian screams my name too.  So why not break out the crockpot already (it is October now) & throw a lil’ culture to the mix! Plus, what’s not to like about a meal that is packed with fiber (hello spinach), seasoned with an array of spices & you can dip bread into!

On to this Indian crockpot concoction…

  1. In a slow cooker add 1 can lite coconut milk, 1.5C tomato sauce &  3 defrosted packages of spinach
  2. For spices add 4 chopped garlic cloves, 3T minced ginger, 1T garam masala, 1T ground coriander, 1T ground cumin, 1t salt & 1/8t cayenne pepper – stir til all combined & cook on low for 3hours
  3. After 3hours, pour in Vitamix & add 1 package of fresh spinach – blend on high
  4. Pour back into crockpot, add 1 package of cubed tofu & cook on low for an additional hour

Serve with homemade naan, or prepackaged naan (I used a gf pizza dough mix & added a few extra spices into the dough)!

Nutritional Info Per Cup (Serves 8C): 115 calories – 3.6 grams of fat – 9 carbs – 8.5 grams of protein 

Continue reading for ingredient list & original recipe…

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Crockpot Greek Chicken

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Who doesn’t love a crockpot! I remember watching my mom assemble our morning breakfasts & packed lunches while piecing together dinner for that night in the crockpot. Come the afternoon, I would be excited to walk into a house looming with mouth watering aromas & then a flavorful feast for dinner.

With that said, I knew I had to have a crockpot once I got my own place – a decade & a few crockpots later I still have the same love. Winter, Spring, Summer or Fall I put it to use.

  • Begin to layer crockpot: 3C baby carrots then 3 peeled and sliced yukon potatoes (1/2″ thick), 1.8-2lbs skinless/boneless chicken breast & flavor with 1/4t salt
  • In a side bowl mix: 2C low sodium chicken stock, 2t minced garlic & 1/3C dry white wine**- pour into crockpot
  • Cover & let cook on low for 4-4.5hrs OR on high for 2.5-3hrs

Once the time is up on crockpot…

  • Rinse & add one 14oz can of artichoke hearts – if large, quarter – cook on high for 5minutes (if you cooked on low turn to high)
  • After the 5minutes – use a slotted spoon & transfer veggies & meat to a serving bowl – cover to keep warm
  • Grab a small bowl, whisk together 1 full egg, 2 egg yolks, 1/3C fresh lemon juice & 1/2C of juices from crock pot – mix until smooth
  • Blend egg mix into remaining juices in the crock pot – cover & let cook for 15-20minutes – whisking 2-3x
  • Once it thickens (& temp reaches 160degrees) add 1/3C fresh chopped dill and ground pepper to taste

Pour the juices over your portion of warmed meat & veggies – Serve with crisp bread. Enjoy!

** I used Ramona Pinot Grigio – yes the NYC Housewife’s brand. Got to represent!

Find original recipe here.

Nutritional Info Per Serving (Serves 5): 360 calories – 7 grams of fat – 35 carbs – 40 grams of protein 

Dublin Coddle & Soda Bread

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An Irish stew on a cold day & some Irish soda bread to mop up the juices! Shout out to my step mom who gave me the recipe for the Dublin Coddle.

Dublin Coddle

  • Preheat oven to 375degrees, spray cookie sheet with cooking oil & place 6 strips of chicken bacon directly on – bake until crisp/remove 
  • Grab a skillet, spray with cooking oil & add 6 hot italian pork sausages – turn frequently until slightly cooked -place to the side
  • Begin to layer crockpot – a thickly sliced onion, 1.5 thickly sliced potatoes, all the strips of chicken bacon, all sausages, handful of baby carrots, one thick sliced onion & the final layer of 1.5 thick sliced potatoes – whew!
  • Then for the last touch add one beer – any kind. I used a Sam Adams Alpine Spring..it was the only beer in the fridge.
  • Turn on crockpot to low and let cook for 5-6hours

Irish Soda Bread

  • Preheat oven to 400dregrees & spray cookie sheet with baking oil – set aside
  • In small bowl add 2 & 1/4C almond milk & 1T apple cider vinegar. Let stand for 5minutes
  • In a large bowl at 4C whole wheat flour, 1t baking soda, 1/2t baking powder & 1t salt – blend with hands & add more flour if sticky ( I added a few more tbsp’s)
  • Once ball formed place on prepared cookie sheet & slice a large X on the top (soda bread tradition)
  • Bake for 45minutes – set on wire rack & let cool

To serve add fresh parsley to the coddle & slice up the soda bread- use to mop up the goodness!

This will be a must on St. Patty’s Day, Enjoy!

Nutritional Info Per Serving for Coddle (serves 6):
360 calories – 19 grams of fat – 23 carbs – 21 grams of protein 
Nutritional Info for Bread Per Slice (10 slices): 165 calories – 1.5 grams of fat – 36 carbs – 5 grams of protein
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