Curried Beef Thai Crockpot Bowl

So, my sweet boys love their meat. But their mommy/wifey is a vegetarian. To be honest I have been trying to get off the veggies this past year, but I have really struggled with that. The most I can force myself on is Tilapia and only if my husband blackens it and I eat it really fast without thinking. I cook meat for my family on occasion but they are sadly getting most of their protein from beans, tofu, and eating out. What I will often do is cook a version of something for me without me and one for them with meat, but honestly I am not doing this enough. So I figured that tonight (when I am drinking my meals) would be a good time to try something new and fun for them. So here goes...

• 1/2 bag egg noodles
• 1 lb ground round 
• 1/2 bag frozen japanese vegetables
• 1/2 vidalia onion sliced
• foo curry sauce

and then for the sauce

• 1T Hoisin Sauce
• 1/2t tumeric
• 1t Raw Agave Nectar
• 1t lemon juice
• 2T peanut butter
• 1T panang curry
• 1/2t coriander
• 1t curry
• 2C water

1. Pour noodles in crockpot
2. Pour 2C water over them
3. Place onions over noodles
4. Place Vegetables over onions
5. Place Meat over veggies
6. Make Sauce
1. put everything except for the water into a small bowl and blend until homogeneous
2. slowly mix in the water until it is a saucey/soupy consistency
7. Pour sauce over all in crockpot
8. Pour 2C more of water over mixture allowing sauce to creep down
9. Set on HIGH for 3-5 hours or until hot

Indian Quinoa Delight

My sister had thrown me some recipes and I modified this one to our taste and what we had in the cabinet. It actually turned out tasting pretty good, considering - and super duper healthy and flavorful. Enjoy!

• 1 cup dry lentils
• 1 cup quinoa
• 2 cans vegetable broth
• 3 chopped plum tomatoes
• 1 package frozen spinach defrosted and drained
• 4 cloves garlic
• 2T lemon juice
• 1t sweetener (whatever you like, sugar/splenda/raw agave nectar/honey/?)
• salt and pepper
• 1T curry spice
• 1t mustard seed
• .5 t cumin
• .5 t coriander
• any other spicy yummy spices you have (i threw in some berbere)

1. throw everything in a slow cooker
2. cook on high 3/4 hours (lentils should be soft and it should become creamier)
3. enjoy - i found it made way too much even though we had leftovers for days we still ended up throwing some out

Soy Based Artichoke Crockpot Quiche

OK. Perhaps I overreached on this one. The first few bites were awesome, but then as I finished my piece of quiche I spent the remaining bites wondering if I really liked it. As someone who lovvvvves food and most of the time drools of her own creations... I don't need to make again a meal that I have to wonder if I like. However, it is a low calorie / low fat version of quiche so if that sounds up your alley - here is the recipe :)

• 1 can artichoke hearts
• 1 vidalia onion
• 1 cup light soy milk
• 2 eggs
• 2 egg whites
• 1 cup soy cheese
• garlic
• lemon juice
• spices (salt pepper thyme rosemary)

1. Saute artichokes, onion and garlic in pan with evoo or spray butter
2. Whisk remaining ingredients in a bowl
3. Pour egg mixture into crockpot with sides sprayed with butter
4. Once soft, spread the artichoke mixture through the egg mixture
5. Top with a bit more soycheese
6. Cook on high for 4-5 hours

Now I am not giving you a photo of the final product - cause it was ugggggly ;)

Tofu in Peanut Sauce

So in hopes of finding something to cook on the healthier side I invented up this crockpot yummy. Feel free to modify to your taste! Regardless of how it looked it tasted soooooo good - now to perfect it by making it pretty :)

• Extra Firm Tofu
• Frozen Baby Carrots
• 0.5 sweet vidalia onion
• 0.5 package frozen greens
• veggie broth
• garlic
• lemon juice
• peanut butter
• soy sauce

1. Saute tofu in evoo or butterspray
2. Mix lemonjuice, peanut butter, and soy sauce in small bowl
3. Throw all ingredients in crockpot and spread sauce on top
4. Put on medium and mix ocassionally to spread the sauce across it
5. About 4-6 hours later take out and serve