Crock Pot Minestrone

Soup and sandwich night is always better with homemade soup. The crock pot makes this recipe easy. 

Another recipe from the ABS book. Love that book!

2 tablespoons extra virgin olive oil
1 - 32 ounce container of low sodium chicken broth
1 can cannellini beans; rinsed and drained
1 can red kidney bean; rinsed and drained
2 cans (14.5 ounces) diced tomatoes
5 large carrots; thinly sliced
1 cup diced celery
2 cloves garlic; chopped
1 large onion; diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 package whole wheat pasta
1 package (10 ounces) frozen spinach; thawed and squeezed dry

Dump all ingredients, except the pasta and spinach, into a large slow cooker. Stir to mix. Cover and cook on low for 6 to 8 hours.

Cook the pasta according to the package directions. Add the pasta and the spinach to the cooker and stir. Turn up to high and cook for 10 minutes.

I topped with some Romano-Parmesan cheese.

For our sandwiches, I made "grown up" grilled cheese.

Fresh Mozzarella; sliced 

Vine ripe tomatoes; sliced

Sprinkle of oregano

Bread of your choice - would have used wheat, but wanted to use up some of our bakery bread

Olive oil

Warm pan over medium high heat. Lightly drizzle olive oil in the pan. Once warmed, add sandwiches. Top bread with another light drizzle of olive oil. Cook for about 3-4 minutes on each side; or until grilled to your liking.

Mexican Slow Cooked Pork Carnitas

Ok - these carnitas were awesome! Chad was eating the leftovers for lunch everyday; he could not get enough of them. Very flavorful and easy if you prep the night before. I found this recipe on Gina's Weight Watchers blog and made a few adjustments. Great blog with tasty low-fat recipes. Make these this week! You will not be disappointed! 

2 1/2 lb pork shoulder blade roast, lean - with all fat removed

6 cloves of garlic; cut in slivers

Homemade taco seasoning (found here) 

3/4 cup 99% fat free chicken broth

1 small can diced chilies 

2 bay leaves

A few dashes of hot sauce (optional)

Salt and Pepper

Season pork salt and pepper. In a medium pan over medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool. (This step is not necessary, but adds a lot more flavor!)

Using a sharp knife, insert blade into pork and cut small holes. Insert garlic slivers throughout pork. Season pork with taco seasoning all over.  

Pour chicken broth in crockpot, add bay leaves and diced chilies. Place pork in crockpot and cover. Cook on low for 8 hours. After 8 hours, shred pork and remove any bones. Combine well with the juices, remove bay leaves and adjust seasonings. Let cook for another 15-30 minutes. 

Serve with corn tortillas (warmed over a gas stove is best), fresh cilantro, lime juice and light sour cream. I would also recommend light, shredded Monterrey jack cheese, salsa and avocado. 

Crock Pot Roast

Crock Pot Roast

English Cut Roast

1 package Lipton Onion Soup Mix

1 can Cream of Mushroom

1 can Golden Mushroom

Yukon Gold potatoes, diced

Baby carrots

Celery, diced

Place roast in crock pot. Poke holes in meat and rub in onion soup mix.

Add vegetables.

Combine Cream of Mushroom and Golden Mushroom soups. Pour over roast and vegetables.

Cook on low all day.

Chad's rating: 8.5/10

Amy's rating: 9/10

Recipe from my Mom. :)