Sunday, January 14, 2018

Vegetable Stew

Creator: byebyefatpants
Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
Serves: 14

1 SmartPoint per 1 cup serving

  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 celery stalk, minced
  • 1 large onion, chopped
  • 2 tablespoons garlic, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green beans, chopped into 1" pieces
  • 1 cup corn
  • 15oz potato, chopped (roughly 2 medium potatoes)
  • 8oz cremini mushrooms, chopped into large pieces
  • 6oz portobello mushrooms, chopped into large pieces
  • 1 1/2 cups frozen green peas
  • 540ml diced tomatoes, no salt added
  • 398ml tomato sauce, no salt added
  • 3 3/4 cups vegetable broth, no salt added
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kitchen bouquet (browning gravy liquid)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

  • Place 1/4 cups vegetable broth into your pot along with the minced onion, carrot and celery.  Cook on medium/low until the onion is translucent.
  • Add in the garlic and cook for a few more minutes, stirring often.
  • Add in the mushrooms and cook until all the water has evaporated.
  • Add in the rest of the ingredients except for the cornstarch, water and peas.
  • Stir and bring to a boil.  Once boiling reduce heat and simmer, covered for 30 minutes or until the potato and carrots are cooked.
  • Add in your peas and stir, the heat from the stew will heat them through.
  • Mix together the cornstarch and water and add to the stew to help thicken it, stir a few times and then serve.

Tuesday, January 09, 2018

Curried Sweet Potato Stew

  • 1 medium onion, diced
  • 2 tablespoons garlic, minced
  • 4 teaspoons ginger root, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili flakes
  • 15oz sweet potato, pealed and diced (about 1 large)
  • 1 small head of cauliflower, cut into bite sized pieces
  • 540ml chickpeas, drained and rinsed
  • 540ml diced tomatoes
  • 400ml light coconut milk
  • 1 cup vegetable broth, no salt added
  • 5oz baby spinach
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons water

  • In a nonstick pan add in your water, onion, and garlic and sauté on medium until onions become translucent
  • Add in ginger and cook for 1 minute.
  • Add in the curry powder, cumin, turmeric, coriander and chili flakes and cook for another minute or until spiced become fragrant
  • Add in sweet potato, cauliflower, chickpeas, diced tomatoes, coconut milk, vegetable broth and mix well. 
  • Bring the pot to a boil, reduce to a simmer, cover and let cook for 15 minutes.  At the 15 minute mark remove the lid, stir and continue cooking, uncovered for another 15 minutes.
  • Add in spinach and cook for another 3 minutes, stirring to help wilt the spinach.

Makes 8 servings which is 1 cup per serving.  I like to serve the stew over some basmati rice.

Sunday, January 07, 2018

Chocolate Chip Banana Bread Baked Oatmeal

Creator: byebyefatpants
Prep Time: 5 Minutes
Cook Time: 30-35 Minutes
Serves: 1

5 SmartPoint per serving

  • 1/2 cup quick oats
  • 1/2 cup water
  • 1 ripe banana, mashed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon chia seeds (optional)
  • 1/2 teaspoon baking powder
  • 5g Enjoy Life mini chocolate chips

  • Preheat your oven to 380F
  • Place the quick oats, water, mashed banana, vanilla, chai seeds, and chocolate chips into a bowl and mix well. Spray your baking dish with cooking spray of choice and pour the mixture in.
  • Bake for 30 - 35 minutes.  When you take the oatmeal out the centre should feel a bit firm to the touch.

Lentil Veggie Loaf