So here is a recipe that is a life-saver on a busy day (named for the fact that it makes me feel like super-woman when I can throw everything in the crock pot and still have a great meal at supper time!) Very easy and, of course, super healthy! Simply throw these ingredients into a crock pot and cook on high for approximately 3 hours or until noodles are your preferred tenderness!
1- 32 oz. carton organic chicken broth
3 carrots (peeled and chopped)
2 russet or 3 red potatoes (peeled and diced)
1/2 Tbsp. diced garlic
1- 14.5 oz. can diced tomatoes (with liquid)
1- 14.5 oz. can chick peas (with liquid)
1- 14.5 oz. can green beans (WITHOUT liquid)
1/3 cup dry wild rice
1/3 cup wheat noodles (any type)
1Tbsp. olive oil
1/2 tsp. dried basil
salt and pepper to taste
In the past 3 weeks, I have been making a conscious effort to eat better than I have ever eaten. I have been very health-oriented for a while now, but I figured it was time to step it up a notch. Each of these great little egg muffins has about 55 calories, so you can pop 3-4 muffins and still feel good about yourself. Thank you to the creative souls at the He And She Eat Clean blog for guiding me to this recipe published in Oxygen Magazine!
Clean Egg Muffins
Olive Oil Spray (Pure Olive Oil)
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper
1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
Tip: Muffins will stay for approximately 1 weeks refrigerated, or you can freeze them for later consumption (be sure to thaw overnight in refrigerator before eating).
Source: Oxygen Magazine, “Eat Eggs, Get Lean”, October 2011
Get your veggies with this hearty basil tomato soup. Try it with a fresh, warm quesadilla or grilled cheese sandwich.
*1 large onion
*2 Tbs. olive oil
*28 oz. can of whole tomatoes
*6 oz. can tomato paste
*14 oz vegetable or chicken broth
*2 Tbs. basil pesto (fresh recipe found here)
*1 Tbs. dried parsley
*1 Tbs. dried basil
*1/4 c. grated Parmesan cheese
Saute onion in olive oil. Combine all ingredients in crock pot and cook on low for 3-4 hours. Top with more Parmesan cheese or cheddar cheese.