Tag Archives: easy dinners

Crockpot Taco Soup

14 Nov

I don’t usually participate in #WIAW because I’m not too big into photographing all of my meals in a day (I’m too forgetful, and let’s face it, how many pics of pumpkin-based foods can I show you nice people before you leave me forever?) But, I love the concept — so many bloggers link up to share their eats, resulting in such an interactive community.

So this Wednesday, I thought I’d join the party by sharing in the best way I know to share.

This is not your ordinary taco night.

I woke up about 15 minutes earlier than usual and prepped before work yesterday. Threw it all in the slow cooker and, when I strolled through the door last night, our home smelled like a bonafied fiesta.

Friends, I give you the gift of a rock star throw-together slow cooker dinner. And, it’s actually fun to eat – there are so many ingredients in this bowl, I can hardly call it a soup!

{Barely adapted from this recipe}

Serves 6

1 lb lean ground beef (We used 80/20)
1 TBSP coconut oil (or olive oil)
1 onion, chopped
1 jar roasted red peppers, roughly chopped
1 15 oz. can black beans, with their liquid
1 15 oz. can white cannelini beans, with their liquid
1 15 oz. can whole kernel corn, with liquid
2 14.5 oz. cans peeled & diced tomatoes (the Trader Joe’s fire roasted variety is great)
1 8 oz. can tomato sauce
1 4 oz. can diced green chiles
2 cups water
1 oz. taco seasoning (I like the all natural variety from Whole Foods

In a medium skillet, heat coconut oil over medium-high eat until liquified. Next, cook beef until browned over. Drain and set aside.

Chop up your onion.

Ready for this? Open cans. Throw them their contents in your crockpot. Add beef and onion. Stir, set, forget – cook for 8 hours on low.

Come home & feast. I recommend topping with light Mexican shredded cheese & a dollop of 2% Greek yogurt.

Pinata optional.

Your turn! Do you use a slow cooker when the weather outside is frightful? For me, it’s tough to beat a greeting as sweet as a  home cooked meal waiting for me on a Tuesday!


One Pot Turkey Pumpkin Chili

23 Oct

Full disclosure…

If you hate pumpkins, or are annoyed by the pumpkin thing, or if pumpkin offends you in any way, you should probably not read my blog for the next few weeks.

Pumpkin related products thrill me. Even the simplest of goods can make me squeal when pumpkin-ized. Candles? Cream Cheese? Butter? Yogurt? Oats? Ice cream?? Vodka??? (Ok, so I’ve made better decisions.) Mini trees for the home?!!

{source– I would show you my own, but technical difficulties over here.)

It’s all happening. I love it all – not just because I genuinely adore the flavor of pumpkin and its affiliated natural products (I stress natural here – because knockoff pumpkin tastes like bubblegum and cinnamon got in a slapping fight.) I also worship pumpkin like it’s going out of style because, to me, it encapsulates that warm, festive fall feeling that makes you want to reach for a blanket, watch some football and slow down a little.

I realize not everyone consumes this crop as though they are trying to turn their insides orange. In fact, I tested out a dish this weekend that will have your pumpkin enthusiasts and those who turn their nose up at the idea of pumpkin coming within 6 feet of their chili (read: JC) sitting down happily at the same pumpkin-adorned table.

Try it. The pumpkin flavor is subtle, and just makes for a creamier, more velvety chili base.

{Barely adapted from this recipe – makes 4 hearty servings}

1 medium yellow onion, diced
1 green pepper, chopped
2 jalapenos, finely chopped
1 LB ground turkey
1 15 oz. can Organic pumpkin puree
1 14.5 oz can no salt added diced tomatoes, in their liquid
1 C. water
1 TBSP cumin
1 TBSP natural taco seasoning
a few hearty shakes cayenne pepper
ground black pepper, to taste
1 15 oz can kidney beans
a few slices fresh goat cheese

Heat EVOO in a large pot over medium high heat. Add onion, peppers and jalapenos, cooking until fragrant, stirring often, 5 minutes. Add turkey to pot and cook until turkey is browned.

Add tomatoes, pumpkin, water and spices, bringing mix to a boil. Reduce heat to medium low and add beans. Cover & simmer for 30 minutes.

Top with goat cheese (other toppings: shredded mozzarella, greek yogurt, sour cream, or if you’re JC, crunched up tortilla chips!)

A delicious one, and a one pot dinner makes for a speedy clean up – leaving you more time to watch football!

Or whatever you are into.

How do you feel about pumpkin – love it or leave it?