SLOW COOKER WHEAT BERRY (MEATLESS) CHILI

Ive been hearing a lot about substituting wheat berries for the heartiness of meat in recipes and was dieing to try this.  I researched a few recipes and set out to first find a bag of wheat berries in the small town I live in.  I, of course figured I would have to drive 40 miles to get them but I took the chance at the local grocery store.  Couldn't believe they were actually there along with some other great products I wanted to try.

These are all the great products that I use already

These are all Bobs Red Mill Brand

Wheat berries are pretty easy to cook up and can be done in the slow cooker, days ahead of time.  Make a double batch and throw them in the freezer for future use.  Wheat berries can be refrigerated for 2 weeks or frozen for 1 month.  Here is a great site on how to cook wheat berries in the crock pot.

Wasn't sure how the husband would take a meatless chili but to my surprise he said it was really good and went back for seconds.  We also used an avocado cream topping instead of plain sour cream for a creamy cooling effect.

• 2 cups fat free beef broth
• 1/2 cup onion, diced
• 1 cup colored peppers, I used red, yellow, orange and green
• 1 tbsp garlic, minced
• 1 heaping tbsp canned jalapeno peppers
• 1 tbsp olive oil
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can black beans, rinsed well
• 1 15.5 oz can mild chili beans
• 11/2 tsp cumin
• 11/2 tsp chili powder
• 1 tsp salt
• 1 and 1/2 cup cooked wheat berries 

Avocado cream

• 1 ripe avocado, mashed
• 3 tbsp low fat sour cream
• 2 tbsp chopped cilantro
• 1/4 tsp salt1/2 tsp lime juice

Mix all ingredients together and refrigerate until ready to use

Get slow cooker ready by spraying the inside with non stick spray.  Pour the beef broth into the cooker and turn it on high.  Saute the onion, peppers, jalapeno peppers and the garlic in the tbsp of oil heated to medium heat.  Add the spices and salt and cook 5 minutes.   Pour the pepper onion mix into the beef broth and add tomatoes and both cans of beans.  Cook on low for 6 hours.  When ready to eat add 1 and 1/2 cups cooked wheat berries.  Ladle into serving bowls and top with 1 tbsp of avocado cream 

Note*  If wheat berries were frozen make sure they are thawed and heated slightly before adding to chili

SPAGHETTI WITH SPINACH AND HOMINY

I am a new subscriber to the clean eating magazine and its name says it all.  The recipes are full of goodness and uses many fresh ingredients. I look forward to the magazine coming every month.

I have made a few recipes from the magazine as the recipe states, but not many, since unless I go to the next town You will not find half the ingredients here.  I'm pretty good at improvising though and can come up with some pretty awesome dishes that are full of flavor and satisfying too!

I came across spaghetti with kale, feta and poached egg that looked and sounded so good.  I set out to find the ingredients but like I said, no kale or feta to be found and I wasn't driving 40 miles to find it.  I subbed what I could find and came up with a scrumptious dish that even my husband ate (and loved)..and that says alot!

• 2 tbsp extra virgin olive oil
• 1 tbsp chopped garlic
• 1/2 cup small dice onions
• 1 cup hominy, drained and rinsed
• 6 oz bag of baby spinach leaves
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 4 tbsp grated Parmesan cheese
• 4 eggs, cooked sunny side up(salt and pepper top)

• 6 oz cooked whole wheat spaghetti

Preheat a non stick skillet to medium with 1 tbsp of olive oil. Add the garlic, hominy and onion and saute for 2 minutes.  Add the spinach leaves and drizzle with the other tbsp of olive oil, stir to combine and add the seasonings.  Mix well and cook until spinach is wilted.  Add the whole wheat pasta and combine well.  cook for 1 minute.  Serve with  a sunny side up egg on top and sprinkle with 1 tbsp Parmesan cheese.  Serves 4

JALAPENO CORN BREAD MUFFINS

I have really enjoyed using the different grains and flours on the market today.  I get excited when I see a new one at a different store and the need to "gotta have it" takes over.  A little experimenting often yields a great product and a new recipe to pass on to family and friends. 

My new find, which I know has been on the market for a long time was Bulgar wheat.  I used it like risotto and came up with a great tasty recipe which even won my husbands approval, and that says alot...  It actually screams victory!

So, I thought, what to have with it to sap up the remaining goodness in the bowl...how about a cornbread muffin.  This recipe is slightly sweet, slightly spicy but oh so good!

• 1/3 cup yellow cornmeal
• 1/3 cup Bobs red mill spelt flour
• 1/3 cup Bobs red mill brown rice flour
• 1 1/2 tbsp canned jalapeno peppers
• 1/3 cup club soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup eggbeaters
• 1 tbsp agave nectar

Preheat oven to 350 degrees.  Grease 6 muffin cups.  Whisk together the dry ingredients.  In a separate bowl stir together the wet ingredients including the jalapeno peppers and stir into the dry ingredients until just mixed.  If it is to dry you can add another splash of club soda.  Divide the batter into 6 cups on your muffin tray and bake for 20-25 minutes.  This recipe can be doubled.  I tried using cupcake papers with this recipe and it failed miserably so a greased pan is a better option.

PUMPKIN BREAD

This is a great recipe using the different healthier flours that are on the market today. The two I use most are spelt flour and brown rice flour and was able to substitute both for the refined white flour that usually is used for baking.

Spelt flour is a great, much easier to digest, alternative to white or whole wheat flour. Many people with wheat allergies or intolerance's find they tolerate spelt flour well. Its an excellent source of vitamins and minerals,and makes great tasty baked goods. Breads don't rise as high, but the taste out ways that by far!

• 1 cup spelt flour
• 1/2 cup brown rice flour
• 1/2 tsp salt
• 1/2 cup agave nectar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1 cup canned pure pumpkin
• 1/2 cup egg beaters
• 1/2 cup club soda
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Preheat oven to 350. Whisk together the flours, salt, baking soda and spices. In a separate medium bowl mix the pumpkin, eggs and vanilla, then add the club soda.  Mix the dry ingredients into the wet 1/2 at a time, stir until just mixed, then add nuts.  Pour into a bread pan and add topping.

Topping

• 2 tbsp brown sugar
• 1 tbsp brown rice flour
• 1/2 tsp cinnamon
• 1 tbsp olive oil

Mix and sprinkle on top of bread.  Bake 50-60 minutes (check with a toothpick for doneness) cool in pan for 5 minutes, then remove from pan and cool on cooling rack.

PINEAPPLE ORANGE CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

     With trying to change our diet to healthy clean eating we still craved an after dinner sweet or two.  I tinkered around in the kitchen and was able to come up with a few that were simple and would take that edge off.  The idea for this cake came from a few lone ingredients let in the fridge that needed to be used and some club soda left from the holiday drinks.  The results were yummy!

• 1 1/2 cups Betty Crocker super moist yellow cake mix
• 1/2 cup Dole crushed pineapple with juice
• Juice and zest from 1 medium tangerine
• 1/2 cup club soda

     Preheat oven to 350 degrees. Measure out the cake mix and add to a mixing bowl.  Zest the tangerine into the bowl then cut in half and squeeze the juice into the bowl also.  Measure 1/2 cup crushed pineapple and incorporate all until mixed well.  Add the club soda and mix well.  Pour into an 8x8 greased pan and bake 30 minutes.

     Frosting

• 3 tbsp powered sugar
• 2 oz lite Philadelphia cream cheese
• 1/4 cup dole crushed pineapple with juice

     Warm the cream cheese in the microwave for 15 seconds.  Add the pineapple with juice and mix well, then stir in the powdered sugar until mixed well.  Frost cake when completely cooled.

CHICKEN CACCIATORE

This is a great healthy recipe that can be made in the slow cooker and can be served on whole wheat pasta.  We served it on spaghetti squash for added extra healthiness.

• 12 oz chicken breast
• 1 cup chopped mixed colored peppers
• 1 cup Swanson's 100% natural chicken broth
• 2 tbsp tomato paste
• 1/2 tsp red pepper flakes
• 14 oz can Italian diced tomatoes
• 2 cups sliced mushrooms
• 1 tsp dried oregano
• 2 tsp minced garlic
• 1 tsp dried rosemary
• 1 large spaghetti squash

 Cut the chicken breast into small bite size cubes.  Preheat a medium skillet on medium heat with a tbsp of olive oil.  Add chicken and season with salt and pepper.  Brown 2 minutes on each side.  Put into the slow cooker.  Add the rest of the ingredients (except squash) and stir well.  Cover and cook on low for 6 hours.  To cook the squash, poke a few holes in the squash with a sharp knife, put it on a paper towel in the microwave and cook for 6-10 minutes depending on the size.  Cut in half, clean out seeds and scrape out with a fork to make strands.  Serves 6

SLOW COOKER TACO SOUP

     This recipe goes together quick and is a good warm you up meal on a chilly day.

• 14.5 oz can tex mex tomatoes
• 1/2 cup diced onions
• 1 medium green pepper, small dice
• 4 cups Swanson's 100% beef broth
• 1 pkg taco seasoning mix
• 1# Jennie o turkey sausage
• Garnishes like tortilla chips, sour cream, black olives and sharp cheddar
• 3/4 cups water

     Combine the first four ingredients in the slow cooker.  Brown the ground turkey until no longer pink. add taco seasoning and 3/4 cup water.  Simmer for 5 minutes on medium.  Add to slow cooker.  Cook on low for 5 to 6 hours.  Serve with garnishes   Serves 6