The holidays are coming! This week we have a great soup you can make in your slow cooker, some kid friendly chicken tenders, Jake’s favorite salmon recipe, an Asian twist on a chicken wrap, and some amazing chili dogs! Get ready to dig in!
Smothered in cheese and pasta sauce, these tasty chicken tenders are sure to please your kids. They are so quick to make you’ll be able to have them on the table and still have lots of time to make it to the Christmas concert.
Buttery, full of garlic and rosemary, this salmon is great for dinner, cold in a salad, or nibbled on just straight out of the fridge! It starts in your frypan and finishes up in the oven. Another super fast recipe that will have dinner on the table in no time flat!
Your Favorite Steamed Veggie
Remember a few weeks ago when my turkey chili was on the menu? This week we tried it on smokies, and oh my goodness, they were the best chili dogs ever. Dress them up with toppings like in the photo or leave them plain. You can make the chili ahead of time and put it in the freezer, ready to pull out and top the dogs on the night you serve them. Who needs fast food when you can make it at home?
Veggies and Dip
Thick Cut Potato Chips
This is a great recipe to use up leftover chicken breast. With lots of veggies and peanutty crunch, you can roll them up in no time.
sliced tomatoes and cucumbers
Very Veggie Slow Cooker Minestrone Soup
Crackers and Assorted Cheeses
A co-worked lent me a wonderful cookbook last week, and this was the first recipe I tried. Stacked full of veggies, beans, and pasta, this soup is delicious and filling! I took it to work for lunch this week and enjoyed it with cheese and crackers to round out the meal.
Toss everything in your slow cooker and go do your Christmas shopping, pick up your groceries, and come home to dinner waiting. I’m not even a veggie soup fan but the addition of pesto in the end makes it extra delicious.
Adapted from Fresh From the Vegetarian Slow Cooker by Robin Robertson
1 onion, chopped
1 celery, chopped
1 carrot, peeled and chopped
2 garlic, minced
1 bay leaf
4 oz green beans, trimmed and cut to 1 inch lengths
1 can of chic peas (I used a 19 oz can), drained and rinsed
one 14 oz can diced tomatoes (I used an Italian spiced kind)
1 medium zucchini, chopped
6 cups of vegetable stock (I actually used 4 cups of veggie, and 2 cups of chicken stock)
salt and pepper to taste
1/4 cup of pesto
1/2 cup raw macaroni or other small pasta
Turn the slow cooker on to high and add a small amount of oil. Add the onion, garlic, celery and carrot. Stir and allow to cook while you assemble the other ingredients. Season with salt and pepper to taste.
Stir in the green beans, bay leaf, zucchini, chic peas, tomatoes, and stock. Cover and let simmer on low for 6-7 hours. If you prefer your veggies to be a little more tender crisp, I suggest you check them at around 5 hours.
About 1/2 hour before you want to serve the soup, cook the macaroni according to package directions. Drain. Add to the soup with the 1/2 cup of pesto. Remove the bay leave and serve.