Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!
Slow cooker Spicy Red Beans and Rice
- 1 cup dried red beans
- 2 cups water
- 3½ cups vegetable broth
- 1 green bell pepper, chopped
- 1 large tomato, chopped
- 1 tsp salt
- ½ tsp crushed red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried cumin
- 1 tsp dried parsley
- 1 tsp Creole seasoning
- 1 bay leaf
- 3 cups cooked brown rice, hot
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
(NOTE: The above step can be done ahead. Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat. Boil for 10 minutes.
Transfer beans and broth to a slow cooker.
Add peppers, tomato and spices to the crockpot.
Turn heat to low and cook for 6-8 hours or until beans are tender.
Remove bay leaf and discard it.
Serve with brown rice.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months. Allow to thaw completely in the refrigerator before reheating.
Did you know? Red beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Use this vegan spicy brown rice to pair with the red beans!
Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish. It’s low in calories and fat as well as being a handy “make-ahead” salad!
Asian Coleslaw With Ramen Noodles
- ½ head cabbage, shredded (4 cups)
- 1 carrot, shredded
- 1 bunch green onions, sliced
- 1 block of ramen noodles, uncooked (2 oz)
- Toasted sesame seeds (optional)*
- Toasted sunflower seeds (optional)*
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp olive oil
- ⅛ tsp ground ginger
- ⅛ tsp garlic powder
- ⅛ tsp black pepper
Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
Sprinkle with sesame and/or sunflower seeds before serving, if desired.
*To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.
Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!
Sweet Potato Crust Quiche
(Courtesy: Penny Jacques)
- 1 large sweet potato, thinly sliced (⅛”)
- 1 tsp olive oil
- 1 red onion, minced
- 3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
- 6 eggs
- ¼ cup milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup feta cheese
Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
Remove from the oven and turn the temperature up to 375℉.
Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
Whisk eggs with milk, salt and pepper. Set aside.
Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
Hack: Store leftovers in the refrigerator for up to 5 days.
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Cutting back on carbs? Try this crustless vegetarian quiche!
This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!
Slow Cooker Chicken and Bean Stew
- ½ cup dried pinto beans
- ½ cup dried navy beans
- 1½ cup vegetable broth
- ½ sweet onion, chopped
- 1 green pepper, chopped
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup
- ¼ cup honey
Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
Cook on low for 9 hours.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Pinto and navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Want another slow cooker bean recipe? Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!