Tasty Tuesday: Slow Cooker Butternut Black Bean Chili


Thank you Hungry Girl for another YUMMY recipe!

Prep: 15 minutes     Cook: 3 – 4 hours on high or 7 – 8 hours on low  Serves: 8 FreestyleSmartPoints® value 0*

1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein


One 14.5-oz. can fire-roasted tomatoes (not drained)
2 1/2 cups canned crushed tomatoes
2 tsp. chopped garlic
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/8 tsp. salt
Two 15-oz. cans black beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)
Optional toppings: fresh cilantro, light sour cream


  • Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
  • Add remaining ingredients, and gently stir.
  • Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don’t touch your eyes (pepper juice can sting), and wash your hands well immediately afterward.

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Have a ThirtyOne-derful day!

Tasty Tuesday: Spicy Black Bean Soup

Since the weather has been bitter cold here in NJ, I have been on a “soup kick”.  I love soup and with the NEW Freestyle points from Weight Watchers, I can made some really yummy soups for ZERO points.

Prep Time: 20     Cooking Time: 30     Servings: 8     SmartPoints™ value: 0

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You’ll love the stick-to-your-ribs texture results.


1 spray(s) cooking spray
1 medium uncooked onion(s), finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
½ tsp red pepper flakes, or to taste
1 tsp ground cumin
14 ½ oz fat free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis
11 oz canned yellow corn, drained


1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

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Have a ThirtyOne-derful day!

Tasty Tuesday – Quinoa Salad with a Kick

Thank you to JEN @THE HAUTE MOMMY HANDBOOK for today’s recipe.

I love quinoa and it has now become a staple in our house.  Hubby even prefers it to rice.  There is always a bag or two in the pantry.   It has lots of protein and when I was strictly vegetarian, it helped give me a little protein boost.

This is a yummy dish packed with protein and the tasty crunch of fresh veggies. This salad is very easy to assemble.   I love the fact this Quinoa salad can be served as a side or as a main course.


1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 bell pepper, chopped
2 cups cooked chickpeas
1/2 medium red onion, finely chopped
2 stalks of celery, finely chopped
1/4 cup chopped fresh cilantro (optional)
salt and ground black pepper to taste


  1. Cook quinoa according to package instructions. Generally, the ratio of quinoa to water is 1:2. Bring to a boil, then simmer for about 10-12 minutes on low heat. Fluff with a fork and set aside.
  2. In a separate bowl, whisk together olive oil, lime juice, pepper flakes, and salt to create the dressing.
  3. In a large bowl combine tomatoes, bell pepper, chickpeas, onions, and celery. Pour dressing over this, and toss to coat. Add cilantro and additional salt and pepper to taste. Serve immediately or store in refrigerator until ready to serve. Makes approximately 4-6 servings.


Any fresh, crunchy veggie with sweet notes can be added or substituted in this recipe. I subbed in black beans  because we prefer them BUT beans can be omitted altogether.

What is your favorite recipe?  Share it with us…

Have a ThirtyOne-derful day!



A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockful of quinoa, black beans and cheesy goodness. And the leftovers taste even better! This recipe is courtesy of DamnDelicious

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

Anyone that knows  me, knows that I LOVE Mexican food – the hotter and spicier, the better. Whether it’s fish tacos, cheesy enchiladas or a giant burrito, I could live off of it for the rest of my life.



Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!


After you let this bake through, you’ll have the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!

Prep Time 10 minutes     Cook Time 30 minutes     Total Time 40 minutes

Yield 6 servings
  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced


  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.
For those of you on Weight Watchers, it is 8 Smart Points per serving.  If you make it, share your thoughts. Have a ThirtyOne-derful day!