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Tag Archives: cauliflower

Crock Pot Dinners: Potato and Ham Soup


7 cup of diced potatoes (about half a can)
1 cup of diced onion
1 stalk of celery, chopped
1 medium bell pepper, chopped
2 cup of ham, diced
4 cups of hot water
4 small bouillon cubes
1 cup 2% milk
1/2 cup sour cream
Salt and Pepper to taste
1 cup of chopped cauliflower

I put all the ingredients together in my crock pot and placed it in my fridge. I like to prepare my meals in advance to free up some time for homework with my kids. I pulled everything out and plugged up my slow cooker before we left for the day. It was really nice coming home and not having to cook.

I didn’t take a picture of the final product but I will try to take one tomorrow when I eat some for lunch.


Chicken and Barley Soup

Posted on
Chicken and Barley Soup

Barley Soup

1 cup of quick cooking barley
1 cup of cubed roasted chicken (Tyson’s packaged chicken is great and easy to handle)
1/2 cup of chopped cauliflower
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1 medium onion chopped
1 cup of diced tomatoes
3 cups of low sodium vegetable broth
1 medium bell pepper (red, green or orange works)
salt and pepper
1 tablespoon chicken boullion
1 tablespoon oil

In a medium size pot, heat oil and brown the chicken for 5 minutes. Add the vegetables and Barley then cook for about 5 minutes before adding the browned chicken, 2 cups of low sodium vegetable broth and 3 cups of water. Add the boullion, salt and pepper and cook for another 10 to 15 minutes until the chicken and barley are cooked.

This soup came out better than I expected, I now have two great Barley recipes. I hope that you love it as much as I do. Thank you for stopping by and I would love to hear your feedback on this recipe if you try it out

Chicken Stir Fry with Quinoa

Posted on
Chicken Stir Fry with Quinoa

Chicken Stir Fry with Quinoa

1 cup of Tyson’s chicken strips
1/2 cup of chopped broccoli
1/2 cup of chopped cauliflower
1/2 cup of sliced carrots
1/4 cup of snow peas
1 chicken boullion
1 teaspoon of minced ginger
1 medium onion
1 tablespoon of Olive oil
1 cup of red Quinoa
2 cups of water
2 tablespoons of low sodium soy sauce
a dash of black pepper


Cook the quinoa on the stovetop according to package directions. Set aside.

Heat 1 tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the chicken and onions, and cook until softened slightly. Add the ginger and remaining vegetables and cook for 30 seconds. Stir in the boullion, low sodium soy sauce plus the black pepper.

Cook for about 15 minutes or until the chicken is cooked. Dish the quinoa and top it with the chicken stir fry and serve. This dish makes for a great lunch or dinner. I am loving these new dishes because they don’t involve white rice and that is a wonderful thing. Operation white rice no more has been going well thus far and I hope to stay strong.

Thank you for stopping by and for reading, I hope that you enjoy this recipe, I would love some feedback from anyone who tries them.

Serve hot, or at room temperature.

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