Tasty Tuesday: 15 Bean Soup Crock Pot

I love the fact you can cook 15 BEAN SOUP® beans in a crock pot or slow cooker.  This easy to follow recipe will have a pot full of 15 Bean Soup waiting for you after a day of activities.  When the weather gets COLD, soup is my go to food, what is your comfort food when it gets cold?

Cook Time about 6 hours.     Prep Time about 10 minutes.     Servings 12

Ingredients

1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups water (use chicken, beef, or vegetable broth for added flavor)
1 lb. smoked or ground sausage, or use a hambone with some meat on it. .
1 large. onion, diced
1 clove garlic, minced
1 tsp chili powder (optional)
1 can diced tomatoes (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste

Cooking Directions  –  NO SOAK METHOD

  • In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
  • Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, meat or hambone, garlic and chili powder. (Not tomato or lemon juice yet!)
  • Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
  • After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, and the lemon juice.
  • Cook for additional 30 minutes then keep warm until ready to serve.

It is recommend serving freshly baked corn bread or serve it over rice.  Keep in mind every time the lid is opened, your cooking time will be longer.

Additional Cooking Tips

  • For even more flavor, substitute beef, chicken or vegetable stock instead of water.
  • You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
  • It’s best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.

Leftover soup makes a GREAT lunch….. you can take it with you in Thirty One’s Going Places Thermal.  

The Going Places Thermal has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.!  Keeps contents cool or warm for up to 1.25 hours.

What is YOUR favorite soup recipe?  Share it with us….

Have a ThirtyOne-derful day!

Tasty Tuesday: Apple Pie Bites

I don’t like cold weather since I am always cold BUT I do love the Fall.  WHY? Because I can snuggle inside baking and cooking.  I used to do it a lot when Belinda was little BUT I do enjoy it especially for the holidays.   I was going through the recipes trying to decide what to make for Thanksgiving – I get to bring dessert.

I came across this recipe from Blond Cook.  A quick and easy dessert.  I mean who wouldn’t want an awesome dessert in less than 30 minutes.  The best part is it can be made Weight Watcher friendly with just a minor change or two. I am also trying to figure out how to make it gluten free so if you have any suggestions, I would love them!

PREP TIME: 15 minutes.     COOK TIME: 12 minutes.     Serves: 8

Ingredients:

  • 1 (8-ounce) can Pillsbury Original crescent rolls or low fat
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices or fried canned apples
  • 1/4 cup packed light brown sugar
  • 1 teaspoon apple pie spice
  • 3 tablespoon butter, melted
  • 1/2 cup pecans (optional)

Directions:

  • Preheat your oven to 375 degrees F.
  • Line a baking sheet with parchment paper.
  • In a small bowl, combine brown sugar and apple pie spice. Set aside.
  • Melt butter and toss apple slices in butter.  Set aside.
  • Arrange crescent roll triangles on baking sheet lined with parchment paper.
  • Evenly distribute brown sugar mixture onto each triangle.
  • Sprinkle each triangle evenly with the chopped pecans.
  • Place an apple slice on the wide end of each triangle.
  • Wrap crescent roll dough around each apple.
  • Brush each crescent roll with remaining butter.
  • Sprinkle lightly with additional apple pie spice.
  • Bake for 10-12 minutes,
  • Cool for 5 minutes before serving

Easy, right???  Having company or heading to a family gathering?  Make a double batch so everyone has some to take home.  Worried how you will carry them to the gathering?  Why not do it in style with Thirty One’s Perfect Party Set

Perfect party

Not only can you carry these awesome Apple Pie Bites but you can also bring a second dish in a fun, fashionable thermal. YES, this thermal will hold up to TWO 9×13 pans in one water resistant tote.  It has two handles with a handle grip.  Did I mention it can be personalized so no one walks off with it and if they do, everyone will know it is yours!

Have a ThirtyOne-derful day!

“Giving of myself so others smile”

Tasty Tuesday: Key Lime Pie Parfaits

I am transforming (or at least trying to) my eating into a more healthy lifestyle.  Less processed foods and more of making my own goodies.  I have to be honest, I struggle with some recipes.  The secret ingredient in this recipe is avocado.  Now, I know they are good for me BUT I just don’t care for them.  But, I am willing to give it a try…

This recipe is from Food Babe who is all about healthy clean eating.  So, if you want to shake things up in the morning, this creamy parfait is tart, but full of fiber and nutrients to keep you satisfied all morning long.

Avocados are packed with healthy fats shown to protect the heart and are also a good source of fiber and fat-soluble nutrients such as Vitamin E.

Let’s get started, you’ll need a blender and a few simple ingredients…

Prep time:  10 mins     Total time: 10 mins     Serves: 3      Weight Watcher Smartpoints: 7

Ingredients

1 large avocado, peeled and pitted
¼ cup culinary coconut milk, more as needed
1 lime, juiced and zested
2 1/2 tablespoons raw honey
pinch sea salt

Optional: 1 cup granola of choice (add these points)

Instructions

Place all of the ingredients in a blender except the granola and blend until smooth.
To serve, place ¼ cup granola in a cup and top with ¼ cup key lime pie mousse. Repeat the granola and mousse layers once more. Enjoy!

Note:  Please use all organic ingredients if possible.

Need to take this YUMMY breakfast to work with you?  Use one of Thirty One’s thermal lunch totes….Pick one to fit your needs.  Not sure which one will work, I will be happy to help you.

  Have a ThirtyOne-derful day!

 

 

Tasty Tuesday – Homemade Hamburger Helper

I know in all of the excitement of kids getting ready for trick or treating, a healthy meal is far from your mind.  Hopefully, they have their BOO bags ready for the “big haul” of candy. 

Here is a quick and easy dinner everyone in the family will love courtesy of Tracey from Tastefully Simple:

In a medium pot on medium low heat:

1 tbsp Tastefully Simple avocado oil
2 tbsp Tastefully Simple onion onion
1lb ground beef (or ground turkey)

Cook until meat is no longer pink.

Add following to pot and stir:

3 tbsp tomato paste
1 1/2 tsp paprika
1 tsp Tastefully Simple onion onion
1 tsp Tastefully Simple garlic garlic
1 tsp Tastefully Simple seasoned salt
1 tsp sugar
1/2 tsp black pepper
1/2 tsp wahoo chili seasoning
2 tbsp all purpose flour

Add following and bring to a boil

1 3/4 -2 cups beef broth
2 cups milk (I use almond milk)
2 cups small pasta (I switch to gluten free pasta)

Bring to a boil, reduce heat and simmer approx 10-12 minutes. Remove from heat and stir in 8 oz shredded cheddar cheese, stir until melted.

Want some more yummy recipes?  Check out Tracey’s Tastefully Simple website at: https://www.tastefullysimple.com/web/tbartolomey

Have a ThirtyOne-derful Halloween!

 

Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps on center of the foil, rounded sides down.
  • Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
  • Meanwhile, in a small bowl, stir tomatoes with seasonings.
  • Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
  • Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
  • Bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!