Sunday, October 21, 2012

kale & white bean soup (slowcooker)

Kale & White Bean Soup in a slowcooker

I never really understand my cravings, but when it's for dark leafy greens I don't argue.  This turned out really good probably due to homemade chicken stock and just enough sausage to flavor.  

*1 onion, chopped
*1 rib celery, chopped
*2 links of chicken sausage, chopped
(green pepper to make it the trinity)

Then add:
*3 cloves garlic, minced

When they smell lovely, put into a slowcooker..

*2 cans white beans
*1 bunch kale, with the ribs removed, chopped (I used lacinato because it's pretty)
*4 c chicken stock (preferably homemade of course)
*bay leaf
*black pepper

Turn slow cooker on high, stir up, and let it cook for a few hours to meld the flavors. 

(Note: Homemade stock is so easy.  Whenever I get a rotisserie chicken, I save the carcass and freeze it if I don't want to deal with it.  Then when I have the vegetables on hand, I throw it in a slowcooker with onions, carrots, and celery.  It's fine if the carcass is still frozen.  Then I cover with water, add some bay leaves, and let it cook on low all day.  Let it cool down, then pour through a colander.  I don't need a clear broth so I take it like that and freeze in 4 cup portions for using later.) 

Sunday, October 7, 2012

roasted asparagus

I do believe that roasted vegetables are the most scrumptious thing on the planet.  Also from Weight Watchers.



  • Preheat oven to 425ºF.
  • Spread asparagus in a single layer on a nonstick baking sheet; drizzle with oil. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).
  • Remove from oven and arrange asparagus on a serving plate; sprinkle with salt and pepper. Using a paring knife or microplane, cut paper-thin slices of cheese and arrange over asparagus. Yields 1/4 of asparagus and cheese per serving.

feta burger

Got this recipe at a weekly Weight Watchers meeting and love it.



  • In a medium bowl, combine beef, oregano, salt, pepper, garlic and onion. Gently form into four 3/4-inch-thick patties.
  • Coat a nonstick ridged grill pan with cooking spray; heat over medium-high heat for 30 seconds. Place burgers in pan; grill for 4 minutes. Flip burgers and grill until cooked through to center, about 3 to 4 minutes more.
  • Place burgers on buns; top each with 1 1/4 teaspoons of cheese and some spinach. Serve immediately. Yields 1 burger per serving.