Individual Beef and Mushroom Pies

This. Was. Delicious.  And since it’s only about 340 calories a serving, it’s definitely on my make again list.  It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.

If you’re making this for company, ramekin dishes would look great.  For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes.  Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation.  😉

Goes well with a dinner roll and a side of vegetables. Continue reading “Individual Beef and Mushroom Pies”

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Apricot Red Lentil Soup

Apricot-red-lentil-soupA while ago I had “high tea” with a friend and her mother. (Hi N!) If you’ve never had high tea, I highly recommend it, it’s a great way to sample new foods and teas. One of the foods I instantly fell in love with was the red lentil and apricot soup. It sounds like a weird combination, but OMG it was delicious.

Sooo, I had to figure out how to make it. After much research and testing, I’ve come up with the recipe below. If you’d prefer a vegetarian version, feel free to use vegetable broth and omit the sausage. Both ways taste great. 🙂

Extras freeze well and can be reheated in a slow cooker on low.  Goes well with a bread roll.

Continue reading “Apricot Red Lentil Soup”

Slow Cooker: Butternut Squash, Lentil and Gnocchi Casserole

gnocchi-casseroleI have no idea what else to call this but a casserole. It was an amalgamation of things I had in the fridge or freezer and it turned out really well. The parmesan kicks up the flavour, the red pepper and spinach pump up the visual appeal, and the creaminess of the squash contrasts nicely with the bread crumbs. It also happens to be healthy and easy, so bonus points all around. 🙂

I had some quick gnocchi that I’d made earlier and froze, and some roasted butternut squash (also made ahead of time and frozen). If you don’t have gnocchi handy, just skip it and serve with rice, and if you don’t already have some roasted squash, just toss it in the crock pot raw. Continue reading “Slow Cooker: Butternut Squash, Lentil and Gnocchi Casserole”

Quick Italian Wedding Soup

wedding-soupI love Italian wedding soup. I especially love it when it takes almost no time to make and can be prepped for later. I made two of these and froze them for later in the week.

In this version, I used a spicy sausage. Sausage is a lot easier to make than tiny meatballs, and I like the little extra kick, but you can use whatever type of sausage you like.

Goes really well with a soft bread roll. Continue reading “Quick Italian Wedding Soup”

Slow Cooker Apple Butter Pork

applepork
Only 177 calories per serving

This is super simple to whip up and it tastes great. If you were so inclined, you could also add a few tablespoons of quinoa or wheat bran.

 

When I do the “freezer cooking” bit, I mix the first 6 ingredients together in a freezable container and freeze the last two separately. Continue reading “Slow Cooker Apple Butter Pork”

Slow Cooker Thai(ish) Marinaded Pork

porkquinoa
Only 225 calories per serving

I love Thai food! It’s has an incredible mix of flavours that keep me coming back for more. I wanted a little variety in supper this week, so when I found this recipe I jumped on it. I modified it slightly to make it simpler to make and for calorie requirements, but it was a huge success all around. I made up a few of these and froze them for future use, and I’ll definitely be making it again. Continue reading “Slow Cooker Thai(ish) Marinaded Pork”

Fruit Butters

butters
Pear butter (left), Apple butter (center), Apple cinnamon butter before the blender (right)

Fruit butters are thick, spreadable jam-like concoctions that contain no butter, fats, or extra sugar if you don’t want them to.  They can take a while to make, but are much easier (read: less work) to do if you have a slow cooker.  I recently bought a multi crock pot which is just amazing.  Not only is it volume-flexible for what you might need for the day, but it’s also incredibly convenient for making three different flavours of fruit butter!  🙂

I had two large pears left over from Christmas, so I made vanilla pear butter.  As soon as I tasted it I wished I had more pears!  Maybe later…  In the meantime since there wasn’t a whole lot, I froze it in an ice cube tray which I’ll use in oatmeal later.

I also had a lot of apples from a local farm, so I made both plain and cinnamon apple butter.  The plain butter I’ll use with pork dishes, and the cinnamon will also be frozen in ice cube trays for oatmeal and other yummy things.

Making fruit butters is really easy. Continue reading “Fruit Butters”