What's Cookin Wednesday, October 23rd

Happy hump day friends!  We've made it to another one!  So I actually made this a couple of weeks ago and again this week, but it was so good so I wanted to share!  As I have said, my daughter has decided to go meatless, so some of my all time favorites are not longer options right now.  I know, I know, I could make more than one meal, but I don't want to do that.  So, I found a recipe for a Crockpot Vegetarian Pasta e Fagioli Soup.  I used some substitutions because I was focusing on what I had on hand.  

 Here's the ingredients she has listed:

 Ingredients
3 large carrots peeled & sliced
3 sticks celery chopped
1/2 medium onion chopped
4 cloves garlic minced
1 (28 fluid ounce) can diced tomatoes with juices
1 (19 fluid ounce) can white beans drained
1 (19 fluid ounce) can red kidney beans drained
4 cups vegetable broth
5 dashes Italian seasoning
1.5 cups ditali or ditalini pasta 
Salt & pepper to taste  

 Here's how I changed it up: 

 Ingredients
1 cup of baby carrots, sliced
1 cup of celery, chopped
1 small onion, chopped
4 cloves garlic minced
1 (28 fluid ounce) can diced tomatoes with juices
1 (19 fluid ounce) can white beans drained
1 (19 fluid ounce) can red kidney beans drained
4 cups vegetable stock
5 dashes Italian seasoning
1.5 cups whole wheat rotini pasta

Salt & pepper to taste 

 It is 0 SP on MyWW Purple Plan and 2 SP on the MyWW Blue Plan and 6 SP on MyWW Green Plan

 My family really enjoyed it.  I served it with some garlic bread sticks.  I am loving this cooler weather.  I do need some more meatless food options.  I can't, or maybe it's better to say that I don't want to make beans and cornbread everyday for dinner.  It's not a well rounded meal, to be honest.  It's one I enjoy greatly, but it's not a good option for everyday.  If you try it, let me know if you like it!

Comments

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more