Whitney Houston's Final Performance (VIDEO)
Funny Valentine's Day Poems to Give Your Kids
Modamily Site Helps You Find Someone to Have a Baby With
Perfect Chocolate-Covered Strawberries
‘No Child Left Behind’ Screeches to a Halt
Brave Girl Won't Let Rare Disease Steal Her Childhood (VIDEO)
Pink Ribbons Hide the Real Truth About Breast Cancer
Would You Wear These Fang Shoes?!
Mom Delivers 15.5 Pound Baby Boy (VIDEO)
Heart Cookie Pops Perfect for Valentine's Day
Obama's Marshmallow Fight at the White House (VIDEO)
7 Things You Can Do Right Now to Prevent Cancer
Beyonce Trademarks 'Blue Ivy' & Starts a Celebrity Trend
5 Great Gifts for Your Techie Valentine
Angelina & Brad Are Letting Maddox Do What?!
The overeating marathon I so enthusiastically participated in this Thanksgiving weekend inspired me to get out my Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker cookbook.
Vegetable Soup seemed just the thing for a perfect healthy night in!
The best thing about this recipe is that you can substitute using whatever veggies you have in your fridge. For example, I didn't have mushrooms, so I used leftover butternut squash, a bit of cabbage, and a potato.
Vegetable Minestrone from Fix-It and Forget-It Lightly:
4 cups low-fat, low-sodium chicken broth
4 cups low-sodium tomato juice
1 tablespoon dried basil
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 carrots, sliced
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, diced
1 cup fresh mushrooms, sliced
28 oz. can low-sodium diced tomatoes
1.5 cups uncooked rotini pasta (I used orzo)
Combine all ingredients except pasta in slow cooker. Cover. Cook on low 7-8 hours. Add pasta. Cover. Cook on high 15-20 minutes until pasta is cooked.
Don't forget to post your favorite one-pot meals here so I have something new to try this week!
Comments (2)
Thank You I love your recipes beauty queen...>!
This is so easy and sooo good!
Speedy Black Bean Soup
Ingredients:
1 teaspoon olive oil
1 small chopped onion (you can use frozen)
2 - 15 oz cans black beans
1 - 14.5 oz can fat free chicken broth
1 - 15 1/4 oz can kernel corn, drained
1 - 14.5 oz can Mexican-style stewed tomatoes (I found this easily at Publix and I chop the tomatoes up a bit using a scissor)
3 Bay Leaves
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon balsamic vinegar (I use the white balsamic. It adds a great sweet flavor)
1/2 teaspoon ground cumin
Heat oil in a large soup pot over medium heat. Ade the onions and cook until slightly brown, stirring occasionally.
Meanwhile, pour 1 can of the black beans with the liquid into a bowl. Using the back of a large serving size spoon, mash the beans against the sides and bottom of the bowl until the beans are broken up and pasty.
Raise the heat to heat under the pot on the stove and add the chicken broth, mashed beans and the other can of black beans including the liquid. Stir well. Add the drained corn, stewed tomatoes with liquid, bay leaves, garlic, thyme, vinegar and cumin.
Cover the pot and bring the soup to a boil.Reduce the heat and simmer for 8 minutes or so to let the flavors blend together, stirring often to prevent any sticking. Remove from heat and serve. Makes about 6 servings.
I SERVE THIS WITH CORNBREAD. YUMMO!
Maria - The Cooking Cafe http://www.cafemom.com/group/27504/