When I use the convenience of slow-cooker cooking, most of the veggies I use are frozen and not organic. You can find frozen store brand produce for cheap, and I stock up on these each week. If I need a quick dose of veggies, I just put a mix in a microwavable dish, cover, and steam in the microwave for a few minutes. Add several herbs and spices plus some tasty brown mustard and mix it all together….wham! Healthy eating in minutes for pennies on the dollar.
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| Example of a meal prepared for the work week lunch. I just add frozen okra that will cook when I reheat at work. Easy Peasy! |
Canned tuna or salmon in water is another easy add-in. Be creative and fast, people, it’s your health! Do you ever see people with their frozen meals and want to just tell them how easy it is to eat something better? It shouldn’t bother me, but this is my passion and for some reason I care. Sue me…….ok, don’t. Please, don’t.
Microwaving frozen vegetables seriously helps cut down the time I spend cooking meals for Kelley and me to bring for work lunch. I try to keep it varied to avoid meal monotony, but Kelley says she’d rather spend time with me than me taking longer in the kitchen. I still end up taking a long time though; I think I have a kitchen addiction. I could have no reason to be in there, but I’ll make sure to find something. Anyone else ever do this?
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| Quick and delicious tuna barley bowl with microwave steamed veggies. The Zevia was a refreshing drink to wash it all down. |
Back to the slow-cooker. Today’s recipe is simple and very easy to change the ingredients to suit your preferences. You can make it vegan, vegetarian, or add meat if you choose. I actually added tilapia filets on top of everything in the cooker and then served them with a baked sweet potato and broccoli. This is another time saver tip; cooking food for 2 different meals in the same pot. It may not always be extravagant eating, but if it tastes good and is healthy, your body will thank you. And Kelley thanks me too…….unless I added too much cayenne. I didn’t think that’s possible!
Slow-Cooker Rosemary White Bean Stew
by
Prep Time: 10 Minutes
Cook Time: 4 hours
Ingredients (Serves 3 to 4)
- 2 (15oz) cans drained and rinsed or 1 cup dry white beans; I used dried cannellini beans and soaked overnight; use whatever bean you have at home
- 1 26.4 oz box of Pomi Chopped tomatoes; 2 (15oz) cans of diced/chopped will work too
- 1 bag of frozen fiesta blend mix; usually has red peppers 3 types of beans, broccoli, and carrots, anything you have works fine, this is very customizable!
- 1/2 bag of frozen or fresh sugar snap peas
- 12oz bag of frozen chopped broccoli
- 10oz bag of frozen diced green peppers, onions, and celery mix
- 4 – 6 cloves fresh garlic; crushed and chopped
- 1 T each of cumin, chili powder, turmeric, dried basil, dried parsley, and paprika
- 1 T dried rosemary
- 1 t cayenne powder
- 2 cups low sodium chicken or vegetable stock; or fill that almost empty container of mustard or salad dressing with water and use instead
- 2 T balsamic vinegar
Instructions
Heat a pan on medium-high heat on the stove and sauté onion and pepper mix with garlic until fragrant
Add remaining ingredients to slow cooker (you may need more liquid, but it should be thick to be called “stew”) and cook on high for 4 hours.
Serve in bowl or store in a dish to heat and eat later.
Garnish with extra paprika, parsley, and crumbled goat cheese if desired
Serve with hearty, crusty bread and refreshing iced tea; it is summer after all!
Optional: Try blending everything for a creamy soup or healthy dip.
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Thanks for listening and enjoy this stew. Make a double batch for a quick meal later too!
Q: Do you find yourself trying hard not to lecture those unaware of what they are actually eating in some processed food?
