Crockpot Mexican Qunioa with Butternut Squash

Sunday Crockpot Day!! I had a lazy morning followed by a busy afternoon and evening.. Hello Crockpot! I have never done Quinoa in the crockpot before, but this turned out fantastic! And the extra veggies makes it super healthy!
20170724_10295220170724_102854

 

I start with 1 cup dry quinoa in the bottom of the crock pot. I then but 1lb of raw ground turkey on top. You could easily replace this with soy crumbles or omit it all together to make this Vegan. I then added cubed raw butternut squash. Butternut squash is a little easier than spaghetti squash, it has hardly any insides to scrape out. I simply chop off the ends, stand it up and peel it down the sides.

I then added 1 can of black beans – DRAINED AND RINSED, 1 can of diced tomatoes with jalapenos – UN-DRAINED, 1 can white corn – UN-DRAINED, 1/2 bag of frozen diced onions, 1/2 bag of frozen diced green peppers. You could do these fresh as well, I just always have the frozen ones on hand, saves time and money. I then topped the whole thing with my taco seasoning: Garlic, Salt, Pepper, Chili Powder, LOTS of Cumin, Paprika, Small Red Cayenne Pepper, and Tajin. I then poured 2 cups of water over the top, closed the lid and cooked it on high for around 5 hours.

It was perfection!!!

Ingredients:

  • 1 cup dried quiona
  • 1 lb ground turkey or vegetable protein (optional)
  • 1/2 butternut squash roughly chopped
  • 1 can drained black beans, rinsed well
  • 1 can corn with liquid
  • 1 can diced tomatoes with jalapenos with liquid
  • 1 cup frozen diced onions or fresh diced onions
  • 1 cup frozen diced green peppers or fresh diced green peppers
  • taco seasoning packet or the mix listed above – go nuts! its always going to be good!
  • 2 cups of water

Add chips and any other toppings you like, put it on a salad, wrap it in a tortilla, freeze it for later!!! Its a hearty and healthy dish. ENJOY!

What are your healthy crockpot go to recipes?? I would love to try them!!

Follow me on Instagram!   @Savorthesimpleblog 

Advertisements

Sausage with lentils, onions, peppers and tomato gravy.

Yesterday afternoon cooled off a lot with an approaching thunderstorm. I got a great deal on Italian sausage at my grocery store, and was in the mood for something hearty and spicy.

This dish was satisfying and nutritious. My 8 year old enjoyed it as well, obviously hers wasn’t spicy. I like Texas Pete on just about everything, and this was no exception. This meal also only took about 20 minutes, which is super important on week nights.

I started by boiling some lightly salted water for my lentils. I do a 1:1 ratio of water to lentils. And in a separate med-high heated pan, I added my sausages, and covered it. I let them sear for a minute or two until one side is brown and then I flip them to the other side, add a few tbsp of water, and cover them again. I then added my bag of frozen pepper/onion tri color mixture to the top, and recover. I let this cook all the way down until the veggies are tender, and the sausage is about to pop with greasy, delicious juice.

Making the tomato gravy: In the same pan, I cut down the middle of the sausages allowing the juice to drain into the peppers and onions. I move everything to the sides leaving a clear spot in the middle where I add a slice or two of butter. When the butter is melted, I add it a couple tbsp of flour, salt and pepper. I stir this in tiny circles in the middle until the rue is cooked, and add in an entire can of diced tomatoes, juice and all. Stirring this around in the middle until well combined then tossing in the rest of the veggies and sausages. I do remove the sausages just before serving and slice them, then toss them back in. This dish was SO PRETTY before I hastily added the lentils. The lentils were mushy and creamy, but they belonged on the bottom of this colorful tomato/sausage/pepper mix. But I, not thinking ahead, just piled them all in the same pan and stirred.

I served this with bread, butter and topped with a lot of Texas Pete. It really hit the spot. This amount made enough for 3 adults or 2 adults and 2 kids. Try it out! It won’t disappoint, and without the rue mix, its gluten free!
Ingredients:

  • 1 pack Italian sausage, any flavor
  • 1 bag frozen tri color onions and peppers
  • 1 15oz can diced tomatoes
  • 2 tbsp butter
  • 2 tbsp flour
  • salt and pepper
  • 1 cup dry lentils
  • 1 cup water and salt to taste
  • TEXAS PETE -as much or as little as you like

How do you like your lentils? They are one of my favorites, and I under utilize them. Help me out with some recipes!!

Follow me on Instagram! Click on the picture tiles to the right!