Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!


Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes

Ingredients:

  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping

Directions:

Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!

No-Cream Cream of Broccoli, Cauliflower & Carrot Soup

I have so many delicious new recipes to share with you all. I have been slacking on my blog duties, typical, but i’m back! I have 5 new recipes to share with ya’ll. Who knows when i’ll get them all written & posted, but I’m hoping by the end of this week they’ll all be up. They are just too darn delicious to not share!

Life has been good though. Real good. Headed to the beautiful Stone Harbor, NJ beach this weekend which I am VERY excited about. I was sadly only able to get to the beach once this year & it was too chilly to even go onto the beach. Depressing, I know. I’m only 2 hours away from the beach there is no excuse for this behavior. So this weekend I vow to get sand in my hair, breath salty air through my lungs, soak in that Vitamin D & sip wine. Wine on wine on wine! I cannot wait!

The recipe that I’m going to share with you all tonight is called “No-Cream Cream of Broccoli, Cauliflower & Carrot Soup.” I found a “No-Cream Cream of Broccoli Soup” recipe in the September 2015 issue of Everyday w/ Rachel Ray magazine & knew right away that I had to try it. Not only do I LOVE broccoli soups, but I love soups that I get to put into the blender. It blends all the flavors so so well & heck, makes it so much easier to slurp up! The cannelli beans give it a creamy texture without the cream, which is a win in my book. I mean I LOVE cream don’t get me wrong, but I also love where I can make things healthier without really changing the taste, you know? Now my soup wasn’t SUPER creamy, but it was SUPER fresh tasting & such lovely flavors all blended together as one. I hope you all enjoy it as much as I did.


No-Cream Cream of Broccoli, Cauliflower & Carrot Soup

Prep: 20 Min                      Cook Time: 55 Min

Ingredients:

  • 2 TBSP Olive Oil
  • 1 LB Fresh Broccoli, Stems Cut-Off & Cut into Chunks

    No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
    No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
  • 1LB Fresh Cauliflower, Stems Cut-Off & Cut into Chunks
  • 1/2 C Carrots, Diced
  • 1 Shallot, Diced
  • 3 Leeks, White Part Only, Diced
  • 5 C Low Sodium Chicken Broth
  • 2 Cans Cannelli Beans (15 OZ Each), Rinsed
  • 2 TBSP Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1/2 C Cheddar Cheese, Extra for Topping
  • 1/4 C Parmesan Cheese

Directions:

  • Dice shallot & white parts of the 3 leeks. Set aside & begin cutting up rinsed broccoli, cauliflower & carrots.
  • In a large saucepan heat olive oil over medium heat. Add diced shallots & leeks to pot & cook through for approximately 5 minutes.
  • Once shallots & leeks are cooked through add the chicken broth & cannelli beans. Bring to a simmer & begin adding broccoli, cauliflower & carrots. Allow to simmer for approximately 30-40 minutes until vegetables are soft.
  • In a blender begin pureeing soup in batches. Return pureed soup to pot & continue to heat on medium heat.
  • Add lemon juice, lemon zest, cheddar cheese & parmesan cheese. Heat for approximately 10 more minutes until soup is heated through and flavors are blended.
  • Spoon into bowls & top with a little extra cheddar cheese. ENJOY!

Greek Yogurt Chicken Salad

It’s been on of those weeks where you over think everything & nothing seems to go how you imagined it would go.  I sometimes, well I shouldn’t say sometimes, I a lot of the time over think situations. I’m a planner & a thinker. I expect things to be one way because of how I was raised, but i’m learning that things aren’t always as black & white as they may seem. Not everyone feels the same way you about things & that is ok. People move at different paces & that’s ok too. I need to accept that how I picture/want things isn’t how they will always be & THAT’S OK. The planet will continue to spin & the sun will continue to shine. This is probably a lesson people learn in their teens and not in their 20’s but ya know what, not all of us learn things when we should.

So I made this AMAZING chicken salad recipe last weekend and a number of months ago. Every time I eat it I fall in love all over again with chicken salad. It’s not your traditional chicken salad and that’s probably why I love it so much. It’s heaven in a bowl if there was ever such a thing.

I’ve been trying to get my boyfriend to experience new flavors and new foods. We’re both trying to eat healthier and watch what we’re consuming when we’re together & apart. It’s not easy, but we’re trying. He was never really much of a food person, by that I mean, before we started dating he was basically living off of banana & peanut butter sammies. Now don’t get me wrong, I love me some banana & peanut butter from time to time, but not multiple times a week! Just no. So when I told him I was going to whip up some Greek yogurt chicken salad for lunch before he went riding, he was a little hesitant to try it. He also was a little nervous about the whole idea of grapes & apples being in chicken salad. I told him to just trust me on this one, I knew he was going to love it. And guess what – he loved it. He took one bite and couldn’t stop complimenting how good it was. I had to pat myself on the back! Lol!

So without further ado – here’s my slightly adapted version of the Greek Yogurt Chicken Salad Sandwich recipe on the Damn Delicious blog.


Greek Yogurt Chicken Salad

Prep Time: 30 Minutes         Servings:  4-5

Ingredients:

  • 1 to 1.5 lbs Chicken Breasts, Cooked & Shredded
  • Olive Oil or Non-Stick Cooking Spray

    Greek Yogurt Chicken Salad
    Greek Yogurt Chicken Salad
  • Pepper to Taste
  • Onion Salt to Taste
  • 1/2 C Diced Red Onion
  • 1/2 C Diced Granny Smith Apple
  • 2/3 C Quartered Red Grapes
  • 1/3 C Dried Cranberries
  • 1/4 C Sliced Almonds
  • 1 Serving Plain Greek Yogurt (5.3 Ounces)
  • 1 TBSP Lemon Juice
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt

Directions:

  1. Preheat oven to 450 degrees. While oven is preheating line a baking dish with tin foil & lightly spray with non-stick cooking spray or drizzle with olive oil.
  2. I used 2 large chicken breasts in my chicken salad.. I think they weighed around 1.3 lbs for the both of them. I would use at least 1 lb of chicken, but 1.5 or slightly less will be just as perfect! Trim the fat off of your chicken breasts and discard. Sprinkle each side with a little bit of onion salt & pepper.
  3. Place chicken in baking dish. Once oven is preheated place baking dish with chicken inside of oven and cook for approximately 10-12 minutes on each side depending on how thick your chicken is. Since we are simply shredding the chicken for this recipe feel free to cut it in half to make sure the chicken is cooked through & no pink remains.
  4. While the chicken is cooking, begin slicing grapes into quarters, dicing the red onion & dicing the granny smith apple. Place in a large bowl along with the dried cranberries, sliced almonds, plain Greek yogurt, lemon juice garlic powder & salt. Mix until everything is covered evenly.
  5. Once chicken is cooked let it cool slightly before you begin shredding with a knife & fork. Add to the yogurt mixture and allow to cool, covered, in the refrigerator for at least 2 hours.
  6. For a slightly healthy sandwich, serve with sandwich thins or atop of a bed of lettuce. The chicken salad is so good you’ll probably eat it straight from the bowl like me!

Spring Vegetable Lemon Soup w/ Chicken

It’s been WAY too long since my last post. I have been cooking up a storm, but just can’t seem to find the time to sit down and get all of my thoughts on what I’ve been cooking together. Sometimes life just gets in the way!

I have had many people ask me for this recipe so before doing anything tonight I wanted to get this up for everyone to start making their very own Spring Vegetable Lemon Soup w/ Chicken. It’s such a simple soup, but so refreshing & light. It’s the perfect soup for a spring & summer. The lemon juice and fresh vegetables give it such a lovely taste.

I got my inspiration from The Cozy Apron’s Lemony Chicken & Spring Veggie Soup w/ Quinoa & Fresh Basil. I haven’t quite figured out how to make things from complete scratch so I always need a little inspiration to help me get started. I like to use other recipes as like an outline. Soups are a great way to add your own little spin on things. It’s so hard to mess up a soup! Feel free to get creative.

If there are other veggies you want to add, go for it! I think a little spinach or kale would go great with everything in this soup & might just have to add it next time I make this, which will be soon.

Without further ado, I give you my Spring Vegetable Lemon Soup w/ Chicken recipe below. I hope you all enjoy it as much as I sure did!

Spring Vegetable Lemon Soup with Chicken

Serves About 5-7

Ingredients:

Spring Vegetable Lemon Soup with Chicken
Spring Vegetable Lemon Soup with Chicken
  • 1 Lb Chicken Breast, Baked
  • 2 Shallots, Sliced
  • 1 Lemon, Zested (set aside) & Sliced
  • Dash Lemon Pepper (Sprinkled over Chicken)
  • 2 TBSP Butter
  • 1 TBSP Olive Oil
  • Salt/Pepper
  • 5 Cups Low Sodium Chicken Broth
  • 2 Cloves Garlic, Minced
  • Half Yellow Onion, Diced
  • 1 Cup Chopped Carrots
  • 5 Cup Frozen Peas
  • 1 Cup Zucchini, Chopped
  • 1 Cup Yellow Squash, Chopped
  • 1 Can Chickpeas, Drained & Rinsed
  • 2-3 tsp Lemon Zest
  • 4 TBSP Lemon Juice
  • 1 Cup Cooked Quinoa

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place chicken in a baking dish, sprinkle both sides of chicken with Mrs. Dash Lemon Pepper seasoning. Layer sliced lemon slices on top of chicken. Spread sliced shallots around chicken breasts. Fold parchment paper onto top of chicken loosely in baking dish (keeps moisture inside & chicken juicy). Bake for approximately 30-40 minutes depending on thickness of chicken. Once chicken is fully cooked remove from over & cut into bite sized pieces. Set aside until ready to add to soup.
  2. Cook 1 Cup quinoa according to directions on box & set aside.
  3. Meanwhile, heat butter & oil in large soup pot at medium heat. Once melted add carrots, diced onion & garlic. Let simmer until slightly translucent & garlic becomes aromatic. Sprinkle w/ Mrs. Dash Lemon Pepper seasoning & stir to combine.
  4. Add chicken broth, cover & bring to a simmer, medium/low heat worked best for me. While chicken broth is heating up, begin slicing up your vegetables & adding them to the pot along with the chickpeas. Let simmer for approximately 25 minutes before adding the peas, chicken & cooked quinoa to soup.
  5. Once peas, diced chicken & quinoa is added to the soup add the lemon zest & juice. Stir. Taste to see if any salt/pepper needs to be added. Add accordingly until you reach your preferred taste. Cover & simmer for another 5-10 minutes until everything is at an even temperature. Scoop from the bottom to be sure your getting a little bit of everything & ENJOY!