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Crock Pot Veggie Pot Pie

5 Mar 20120227-202504.jpg

It’s a brisk day and you just finished your long run. You take a hot shower and now you’re craving something warm and filling to eat. What better to sink your spoon into than a tasty pot pie that has been simmering in your crock pot all day?

When I found the From-the-Pantry Pot Pie recipe in The Vegan Slow Cooker cookbook, I thought it was too good to be true. I wasn’t sure how I was going to “bake” biscuits in my crock pot but I thought I’d give it a try. The recipe turned out even better than expected – so good, in fact, that my plan for leftovers failed when I helped myself to seconds and my boyfriend had thirds!

Here’s what I used:

For the Stew

1 small onion, minced
1.5 cups diced potato
1 pound frozen mixed green beans, corn, carrots and peas
1 cup water, plus another half cup if needed
1 vegetable bouillon cube
1 teaspoon dried thyme
1 teaspoon garlic powder

For the Biscuits

1 cup flour
1/2 teaspoon salt
1.5 teaspoons baking powder
3 tablespoons olive oil
1/2 cup skim milk

Here’s how I did it:

1. Cut 2 medium potatoes to yield roughly 1.5 cups. Oil the crock of your pot and throw all those in with the diced onion and a bag of frozen vegetables.


2. Heat up a cup of water and stir in a vegetable bouillon cube until dissolved. Pour the mixture into your crock; add another half a cup if you’re hitting the gym after work and will be gone 8+ hours.


3. Add in the stew spices, cover and cook on low for 6-8 hours.


4. About 30 minutes before your stew is ready, combine the biscuit ingredients in a bowl and work them together until they form a dough. Roll out the mixture on a floured cutting board until it is half an inch thick and cut into circles using the rim of a glass.


5. Place the dough circles on the top of the stew in your slow cooker and turn the slow cooker up to high.


6. Prop the lid open slightly with a wooden spoon or clean dish towel (don’t open it too wide or it won’t stay hot enough to bake the biscuits). This helps to control some of the condensation.


7. Cook the biscuits for 30 minutes or until they are cooked through the middle (use a fork to test the biscuit closest to the middle of the crock).


8. Done?! Use a spoon to scoop out a biscuit and some of the stew. Salt and pepper to taste.


I hope you enjoy it as much as we did!

On a side note, I cannot say enough about The Vegan Slow Cooker. Whether you are vegan or not, it is an amazing resource for crock pot recipes that don’t revolve around a fattening piece of meat. The recipes are a great starting point from which you can change to suit your diet or ingredients on hand (as you will notice in my recipe, I did not prepare it for a vegan diet but it still turned out delicious!).

Post-Run Meal: No Cheese Slow Cooker Lasagna

6 Feb YUM!

Hello everyone, it’s Lara here! I’ll be posting my post-run recipes every week. I love making easy recipes that require the least amount of effort and are ready for me when I get done with my  long run. Without further ado, here’s recipe numero uno:

No Cheese Slow Cooker Lasagna

6 servings | 325 calories

Before you run away, hear me out… I’ll admit that I was skeptical myself but I was very pleased with how this turned out! I used this recipe from Whole Foods as the inspiration for my tofu “ricotta cheese” in this super easy lasagna. Hardcore cheese fan? Substitute my meatless ricotta with the real thing and you’ve still got an easy lasagna recipe you can throw in your crock pot and forget about.


14 oz. extra firm tofu, drained and pressed
1 T. olive oil
2 cloves garlic, minced
1 T. lemon juice
1 T. basil
8 oz. whole wheat lasagna noodles (I used about half my 16 oz. box; you may use slightly more or less depending on the size/shape of your slow cooker)
26 oz. jar pasta sauce
16 oz. frozen spinach

How to Make It:

First, drain your tofu and press it to get as much moisture out as possible. They have fancy contraptions that do this for you, but I opted for some paper towels and a little elbow grease:

Lo-Tech Tofu Press

Once the tofu is drained, put it in a larger bowl and break it up into crumbles with a fork. Add in the olive oil, garlic, lemon juice and basil (and any other Italian-style spices you prefer!) and mix until it’s even. Voila! Your “ricotta cheese” is ready.

Tofu Ricotta Cheese

Spray the interior of your crock with cooking spray to save you a headache later. Set 1/2 c. of sauce aside, and spoon a thin layer on the bottom of your crock. Add the uncooked lasagna noodles, breaking the corners as needed to better fit your slow cooker. Add a third of the spinach, a third of the ricotta, and a fourth of the remaining sauce. Repeat two more times. Add another layer of the noodles and the last bit of sauce (don’t touch that 1/2 c. you set aside!).

Start with the noodles......add the spinach and with sauce and repeat!

Cover and cook for 1 1/2 hours on high or 3 hours on low.

Take the 1/2 c. of sauce you set aside and spread along the top, focusing on the edges (they seem to dry out). Cover and cook for another 15-30 minutes.

To test if the lasagna is done, stick a knife in middle. It should slide in pretty easily, and you can test the top noodles to see if they are cooked al dente.

Cut, serve and enjoy!


Other Nutrition Info: 9 grams of fat (<1 g. Saturated Fat) | 570 mg Sodium (24% DV) | 325 mg Potassium (9%) | 42.5 g Carbohydrates (14%) | 7.5 g Fiber (30%) | 16 g Protein (32%) | [Note: Most of the sodium comes from the sauce; if you’re concerned about your sodium intake then opt for a lower sodium sauce from the store or make your own from scratch!]

10-mile run + Creamy Crab & Corn Chowder

31 Jan soupbowl

Hi, friends! Amanda here. Yesterday, I went for my 10-mile run and it was GREAT! Injured, shminjured. This was the third time I was attempting this long run over the last two weeks. The first time I tried to run 10, I had those hip problems I just wrote about; the second time, I just had no energy to run more than five miles. So, I am glad I finally crossed that goal line and proved to myself that I could complete a 10-mile run. My hip and back were still tight and a little sore, but manageable. I’m going to a sports doctor on Friday to hopefully figure out what’s up. I’ve never been to a sports doctor, though, so I have no idea what to expect. Any advice?

On the fun side of things (read: FOOD), I have a delicious recipe to share with you!

I’ve been trying to lose a couple of pounds left over from the holiday binge that always seems to sneak up on me. So, in order to keep my eating on the lighter side, I find that re-making recipes of some of my favorite, not-so-healthy foods, keeps me full, satisfied and craving-free. I don’t even feel like I’m on a “diet.”

This week, try this creamy Crab & Corn Chowder – it’s delicious, healthy, and you’ll never miss the extra fat and calories! Plus, it all came together in about 1 hour, and was super easy to make.

• 2 tbsp. butter
• 1 clove garlic, minced
• ¼ cup onion
• 1 can sliced carrots
• 1 red bell pepper, chopped
• 1 jalapeno, seeds removed & chopped
• ¼ tsp. thyme
• ¼ tsp ground red pepper
• ½ tsp. salt
• 1 bay leaf
• ¼ cup flour
• 2 cups fat-free milk
• 1 can (14 oz.) low-sodium chicken broth
• 4 medium red potatoes, chopped
• 3 cups frozen corn
• 1 can (14¾ oz.) creamed corn
• 2 cans (6.5 oz. each) lump-style crab

Melt butter in large pot. Combine garlic, onion, carrots, red bell pepper and jalapeno in pot; add in thyme, ground red pepper, salt and bay leaf.  Sautee for 5 minutes. Sprinkle flour on top and mix everything together for 1 minute. Add milk and chicken broth. Bring to a boil for about 3-5 minutes to let soup thicken, while continuing to stir. Reduce to a simmer. Add in potatoes, corn, creamed corn, and crab. Simmer for 30 minutes or until potatoes are tender. Salt & pepper to taste, and enjoy!


Makes 6 servings, about 1.5 cups each, and only 250 calories a serving.

I served the soup with some low-fat cornbread, and the soup itself was so filling that it was plenty for dinner! And even boyfriend-approved. :)


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