This past weekend I had a girls get together to do Jamberry. A lot of my friends were commenting on my nails so I decided to have a party and show them how to use Jamberry. I made the party theme: Nails and Mimosas! If you are at all interested I have a party open now http://ericabass.jamberrynails.net/party/?uid=12e23608-29e9-462c-8913-1fc1e76fd584
I needed something easy and quick to make since my son has baseball at 8am on SAturday mornings which means I wouldn’t get home till about 10ish and my friends would start showing up at 11:00am for the party. As everyone knows I LOVE my crockpot and I figured I had never tried using it for breakfast (I put the bacon on the side since some of my friends don’t eat any meat) and thanks to Pinterest I found this:
original source: http://apple-of-my-eye.com/2014/05/22/healthy-crockpot-breakfast-casserole/
- 8 eggs
- 4 egg whites
- ¾ cup milk
- 2 tsp stone ground mustard
- ½ tsp garlic salt
- 1 tsp salt
- ½ tsp pepper
- 1 30 oz bag frozen hash browns
- optional: 4 strips cooked bacon
- ½ onion, roughly chopped
- 2 bell peppers, roughly chopped
- 1 small head of broccoli, roughly chopped
- 6 oz cheddar cheese
- In a medium-sized bowl, whisk together the whole eggs, egg whites, milk, mustard, garlic salt, and salt and pepper. Set aside.
- Lightly grease the bottom of your crockpot. Place half the hash browns on the bottom. Layer with half the bacon, chopped onion, bell peppers, broccoli, and cheese. Add on the last half of the hash browns, then top with the rest of the veggies, bacon, and cheese. Pour all of the egg mixture on top.
- Cover and cook for 4 hours on low. Serve hot!
*Make sure to properly season your casserole! If you don’t have garlic salt, replace it with salt and add in garlic powder or any other seasonings you love.
*The texture of this will be more spongy. If you prefer more texture to your bake, try using frozen diced potatoes instead.
Serving size: ⅛th recipe Calories: 320 Fat: 13.2g Saturated fat: 6.5g Carbohydrates: 29.6g Sugar: 1.9gSodium: 700mg Fiber: 5.3g Protein: 22.1g Cholesterol: 215mg
****I didn’t have time to take photos because I was so busy socializing! The photos are thanks to the orginal source****
Tonight I decided to break out the crock pot yet again. We had some leftover chicken that I wanted to use up and I knew I wanted to make some type of soup/stew. This was usper easy to throw together. I loved it and the kids did as well. My boyfriend does not like tomato (just learned that tonight) and was not a fan. I would for sure make this again. I plan on freezing some for work. I did add some mozzarella and parmesan cheese on top of the soup which I loved.
Here is the link to the original post: http://www.gimmesomeoven.com/tomato-basil-chicken-stew/
1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannelinni beans
3 cups shredded cooked chicken
2 handfuls baby spinach
¼ cup roughly chopped fresh basil
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.
**Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**
PEACE LOVE AND RUNNING
For Halloween we decided to throw a little get together. I know a lot of my running friends are Vegan so I needed to make sure we had something on hand for them to eat. I also enjoy eating Vegan food. I try really hard to at least eat vegetarian but I have not made the full commitment or lifestyle change. We decided we would make Chili for Halloween as it is something that is filling but easy to make. I went on the search on my favorite site PINTEREST and found a Vegan Crock Pot Quinoa and Black Bean Chili. One of the SCARY things about trying out a new recipe for guest is it might turn out HORRIBLE! Luckily it was the complete opposite! It was amazing! Even a meat lover commented on really liking the recipe. It was super easy to make and I even used some of my veggie broth that I had made the other week.
- 2¼ cups vegetable broth
- ½ cup uncooked quinoa
- 15 oz can black beans
- ½ container 28 oz diced tomatoes
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- 1 shredded carrot
- ½ onion, chopped
- 2 cloves garlic
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels
- chopped avocado chunks
- chopped green onions
- shredded carrot
- Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker (Crock-Pot) to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Here is my Pinterest: http://www.pinterest.com/pin/186195765819766286/
Here is the link to the original post: http://jessicainthekitchen.com/vegan-crockpot-quinoa-black-bean-chili/
*Photo is from original poster Jessica in the Kitchen. I forgot to take good photos as I was rushing to get ready for the party.
The best part is the chili freezes well. So I am going to end up freezing little baggies of this and having them at work for lunch during the winter! Here is a photo from work of the yummy leftover vegan chili!
What you need:
-Left over Veggies
– Crock Pot
-8 cups of water
What you do:
– Put everything in a crock pot on low for 6-8 hours
– Put in containers and store in fridge or freezer
So in a perfect world I would not waste anything! I hate throwing away food with a passion and try really hard not to. I noticed a few years back how many vegetable pieces I was throwing away. Think about all the ends of broccoli, cauliflower, celery, left over pieces of onion or bell peppers you throw away. You can also use anything in your garden that you over produced on. So the solution I found to not wasting these pieces was stick them in a bag in the fridge and let them pile up.
Now what do you do with them? Well lets just dump all the veggies you have saved up from the week into a crock pot.
Then add about 8 cups of water in the crock pot. Turn the crock pot on low and let it cook for about 6-8 hours. I usually add some seasonings like garlic, onion, parsley, basil. Whatever you want to add that tastes good to you. Then after the veggies are done cooking take a strainer and put the broth into a bowl. Form there you can either put it straight into the fridge if you know you will use it soon. Or you can do what I do and measure it out into containers. and freeze to use at a later date.
This go around I was about to get 7.5 cups of veggie broth. I like to write on the container how much broth is inside and what date I make it. That way if I have a recipe that calls for lets say 6 cups I just pull out two of these containers (each one holds about 3 cups.
There you have it. It is that SIMPLE! You get to use stuff that you would normally throw away! You get to save money because now you don’t have to buy veggie broth. AND you know exactly what is in the broth since you made it!
PEACE LOVE AND RUNNING!!!!!!!!!!!!
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