Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

5.0 from 1 reviews
Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Sweet and Spicy Honey Chicken | Slow Cooker

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Sometimes you just need Chinese takeout.  When the baby isn’t sleeping and the toddler isn’t listening and you just want to hide in a bowl of something hot and fragrant and delicious and sweet and sticky and spicy and sweet.  I’m drooling just thinking about it.

But sometimes you really don’t need Chinese takeout.  Like any time that you realize that bathing suit season is just around the corner.  Literally.  Southern California has been playing tricks on us so it could be beach weather tomorrow for all I know anymore.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

You especially don’t need it when you realize you’re supposed to run a half marathon in a few weeks and there’s no way that’s going to happen with your lack of training due to non-sleeping baby and non-listening toddler and the only way you may keep from dying is maybe if you have less weight to carry for 13.1 miles.

So what do you do?  You put this in the crock pot.  And you feel satisfied.  But you don’t feel like you dove headfirst into a pot of MSG because you made it with real ingredients and it’s totally delicious.  By the way, you could totally throw some veggies into the pot in the last hour and make it much healthier.  But I didn’t.  Maybe next time.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

 

Sweet & Spicy Honey Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb chicken breasts, cut into bite sized cubes
  • ¼ cup cornstarch
  • 1 t black pepper
  • 1 t salt
  • 1 t ginger
  • 2 T sesame oil
  • ¼ cup soy sauce
  • 4 T honey
  • 1 T preminced garlic
  • 1 T sriracha (more or less depending on how spicy you'd like it to be), plus more to top
  • 2 cups white or jasmine rice, cooked
Instructions
  1. Heat sesame oil over medium high heat in a large skillet
  2. Add chicken, cornstarch, salt, pepper and ginger to a large plastic bag and shake to coat
  3. Cook chicken in skillet until no longer pink, or 5-8 minutes
  4. Add chicken mixture to slow cooker
  5. Pour soy sauce, honey, garlic and sriracha over the top and stir to combine.
  6. Cook on low for 4-6 hours or high for 2-3 hours
  7. Remove and serve over rice, topped with sesame seeds and additional sriracha if desired

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Asian Pineapple Chicken | Slow Cooker

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

EDIT: I somehow lost half of this post and the recipe!  Sorry guys! I’ve rewritten the recipe below.  Enjoy!

Oooook, I suppose it’s time to start getting healthy and all that nonsense that you talk about after the first of the year.  I may have given you something delicious and decadent and fabulous last week, but we’re getting back onto the right track now.  I promise.  Maybe.

Asian Pineapple Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 pineapple, cut into chunks
  • 2 bell peppers, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple juice
  • 3 T soy sauce
  • 2 T honey
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 2 cups rice, cooked, to serve
  • Sesame seeds and green onions to garnish
Instructions
  1. Place all items except rice in the slow cooker and cook for 4 hours on high or 8 hours on low.
  2. Serve on top of cooked rice and garnish with sesame seeds and green onions.

 

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

We’re coming up on Turkey Day and I for one could not be more excited.  It’s my favorite holiday of the year.  Who can argue with a holiday that’s all about food, family and friends.  Not to mention that my birthday always falls somewhere in the same week or two, so I have extra fun to celebrate.  And the long weekend following Thanksgiving is mandatory Christmas-ification weekend in my house, including the swapping out of decorations, picking out and decorating the tree, putting the lights up, and listening to an exorbitant amount of holiday music.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

But with all that gluttony and meat coming soon, I wanted something a little different to start out the week.  And with all of the upcoming cooking and baking and such, I wanted something that I didn’t really have to think about much.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

This started out a vegetarian stir fry of sorts and then morphed into a delicious and delicate lettuce wrap that we all devoured.  It’s a simple one.  Chop some veggies, grab some lentils, pop them all in a pan, add curry sauce, and serve in a lettuce cup.  Not too much to think about, especially with everything coming up {or you could save this one for next week when you’re totally over meat and totally over putting together extravagant meals}.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Can I just give a shout out to Trader Joe’s on this one too?  I love love love their prepackaged lentils and the toddler will eat them on their own as a snack or part of dinner.  When she realized that these were lentils, she just about inhaled them.  It’s a cheaper, vegetarian way to do a traditional lettuce wrap.  No beef or browning required.  But you’re still packing in all the tummy filling proteins.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

And, part deux of my pat on the back for TJ’s is their curry sauce.  Which I always have a bottle of in my pantry.  Because there are days that you want to whip up a curry from your own spice blend and some coconut milk and such.  And there are other days when you want to have absolutely nothing to do with that process.  All you want to do is dump some sauce on some veggies and have it taste great.  Amiright?

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2½ cups cooked lentils {I used the precooked pack from Trader Joe's}
  • 1½ cups edamame, shelled
  • 1½ cups mushrooms, chopped
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 zucchini, chopped
  • ¼ cup cilantro, chopped
  • 1½ cups thai red curry sauce
  • 1 T sesame oil
  • 1 head lettuce, pulled apart and rinsed
  • Optional: additional cilantro and sriracha to garnish
Instructions
  1. Heat sesame oil over medium high heat in a large skillet.
  2. Add onions and cook for 3-5 minutes.
  3. Add zucchini and bell peppers and cook for 3-5 minutes.
  4. Add lentils, edamame, mushrooms and tomatoes and cook for 3-5 minutes.
  5. Add cilantro and curry sauce and cook for an additional 5 minutes, until everything is combined and coated in sauce.
  6. Serve hot in lettuce leaves, topped with additional cilantro and sriracha as desired.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

When I was pregnant with my toddler, I put together some freezer meals for the slow cooker for those first few weeks of parenthood from recipes that I found on my blog and online.  And, boy, was I glad that I did it.  The first few weeks were such an adjustment with sleep deprivation and getting into a schedule…I honestly barely remember a lot of it, but I do remember being happy that I had food in the freezer that I could pop in the crock pot, throw over some rice at the end of the day and be done with.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

So naturally, with baby #2 right around the corner, I went back through my recipes and came up with some favorites for this time around.  Some I used last time and loved so much that I wanted to do them again.  Others are some of my new recipes that are freezer friendly and are perfect for our little family {the pics throughout this post are the finished product from some of my favorites that are included on the list}.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites I made sure that all of them would be happily eaten by my toddler this time around too.  And that, for the most part, they’re relatively healthy or at least well rounded with protein and veggies to keep her going in the midst of this transition too.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

In terms of modifying the linked recipes to become freezer friendly, I put everything in the freezer bag that would normally go into the pot at the beginning of cooking time.  Then, I put a note on each bag listing what I needed to finish it off, which is what was added in the last hour of cooking or what the dish was served over…most of the time this is dairy, more delicate produce like cilantro, and rice or quinoa.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

This way I can either plan ahead, go to the market, and grab the extras for a couple recipes for the week, or can pop the food into the crock pot in the morning and make a quick stop at the grocery store for whatever I need through the day to top it off at night.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

The best part about this time around?  I’ve got mom friends who were totally into this idea too and due around the same time.  I may have looked like a little bit of a nut in the Target line {see the below picture of my kitchen pre-assembly…} buying enough cans of beans for each of us, but it was worth it.  They came over, the kids played {i.e. created complete chaos in our house}, and we put our bags together.  They all came together in less than two hours, which was a major accomplishment.  It was a total blast and I’ve got some more fun brewing about the freezer meals and parties coming soon!  But for now, here’s a list of some of the recipes that were easily converted to freezer meals this round.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals For New Moms

Cheddar, Potato & Asparagus Soup
Chicken Taco Soup
Jalapeño Black & White Bean Chicken Chili
Russian Chicken
Honey Balsamic Chicken Sliders
BBQ Buffalo Meatballs
Coconut Vegetable Curry
Sweet & Sour Meatballs
Veggie Quinoa Tacos
Thai Peanut Butter Cashew Chicken
Beef Lettuce Wraps
Italian Veggie & Sausage Soup 12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

Thai Peanut Chicken Wraps | Slow Cooker

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Every once in a while you have to try something different and hope that it pays off.  I had an amazing slow cooker for years and a month or two ago, the ceramic cracked.  I was devastated, but I’m also cheap and have a second baby on the way, so I decided to suck it up and use my old one for a while until I felt like getting a new one.  Or until Christmas rolls around and someone buys it for me {hint hint…}.  Or until Crock Pot decides to sponsor my blog {hint hint hint…}.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But until that happens, I’ve been stuck with a cheap old slow cooker with no timer or any fancy controls.  Which means some of my recipes have ended up a little overcooked or mushy, which is no fun at all for us eating them.  Or for any of you, for that matter, because I can’t share something that’s not sheer deliciousness.  It works great for soups though.  If you’re blending everything up, the mushier, the better.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

So I decided to try a new technique with this one.  The chicken, onions and sauce ingredients cooked together first into a delightful tastiness, and then I added the harder vegetables in the last hour and the softer vegetables and things I wanted to still be crispy in the last fifteen minutes.  I wasn’t sure if they’d cook, if they’d get enough flavor, or if it would all taste decent together.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But guys, it worked.  So well, in fact, that even when I get my fancy slow cooker back, I think I’m going to have to change my technique for some of my recipes in the future.  It’s like a slow cooker breakthrough.  #mindblown

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

On top of all of that, these were really good.  Like *my husband called them a home run and gave me a high five* good.  The sauce was delicious and, like with many of my favorite recipes, the sauce and tortilla disguised all of the veggies that were hiding in there from my harshest critics.  There were a bunch of leftovers and every bite was eaten.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Just a note…we had some flour tortillas left over from a recipe I made earlier, so we went with those.  These would also be delicious with some of those fabulous green spinach tortillas or something a little healthier if that’s what floats your boat.

 

Thai Peanut Chicken Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen, if you use fresh, adjust the cooking time down}
  • 1 small onion, chopped
  • 1 zucchini, cut into sticks matchsticks
  • 1 bell pepper, cut into short matchsticks
  • 1 cup mushrooms, chopped
  • ¾ cup shelled edamame
  • 2 cups shredded cabbage
  • ½ cup cilantro, chopped
  • ½ cup peanuts, chopped
  • 1 T olive oil
  • 1 T preminced garlic
  • ½ cup soy sauce, reduced sodium
  • 2 T peanut butter
  • 1 T ginger
  • ⅓ cup sweet chili sauce
  • ½ t sriracha {more or less depending on how spicy you'd like it}
  • 6-8 tortillas
Instructions
  1. Place chicken, onion, olive oil, garlic, soy sauce, peanut butter, ginger, chili sauce, and sriracha in the slow cooker. Cook for 4-5 hours on high or 6-7 hours on low.
  2. Shred chicken with two forks.
  3. Turn the slow cooker to low if it's not already
  4. Stir in zucchini and bell peppers and cook for 30 - 45 minutes.
  5. Stir in mushrooms, edamame, cabbage, cilantro, and peanuts, and cook for another 10 - 15 minutes, or until everything is warmed and combined in sauce.
  6. Scoop approximately 1 cup into each tortilla and roll up. Enjoy immediately.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

 

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

This was a fun little recipe for me on a few different levels.  First of all, who doesn’t love a good egg roll, am I right??  And making one that was delicious, but also veggie packed and healthy and baked was such a win.  Because the kid loves them, the husband loves them, and I find myself sneaking leftovers out of the fridge for a mid-day snack every day.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Making the egg rolls is kind of a blast too.  I’m including a little iPhone-quality-bad-lighting-not-so-expert collage on how to roll them up.  Because every time I do it, I have to sit there and really think about it before I get going.  So hopefully this is helpful for you, but even if it’s not, I know I’m going to reference it the next few times I put these bad boys together.

How To Roll An Eggroll | Little Kitchen, Big Bites
And I finally got the guts to let the little one in on the cooking.  I’ve had her “help” from her high chair often enough where she sits, supervises, identifies fruits and veggies and colors, smells spices and gets to munch on whatever veggies I’m chopping up.  I legitimately feel like she’s learned quite a lot just from watching me prep dinner.

Mama's Helper | Little Kitchen, Big Bites

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites But this time, I actually got her up to the counter and let her help.  I opened the cans, she poured them in.  I chopped stuff up, she added it.  I gave her a spoon, she stirred.  And ate.  And ate.  And ate.  Hopefully this recipe is accurate because the kid kept stealing bites as soon as I turned my head away.  Luckily she, Hubby and I were the only ones that ate these things because there was some serious double dipping and messy little fingers happening up in there.  But she loved it.  And I loved it.  And it’s totally going to be my future of cooking and I’m so excited.

I already bought a box of brownie mix for us to whip up later this week.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

And speaking of brownies, this I totally love how healthy these are.  It’s basically a delicious salad that I popped in an egg roll wrapper and baked.  And even the dipping sauce is a greek yogurt and avocado based sauce.  There’s not much to complain about here, folks.  Except for who gets the last one…

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

 

4.0 from 1 reviews
Healthy Baked Southwestern Egg Rolls with Avocado Cilantro {Greek Yogurt!} Dipping Sauce
Author: 
Recipe type: Entree, Appetizer
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 14-16 egg rolls
 
Ingredients
  • For eggrolls:
  • 1 can black beans
  • 1 can corn
  • ½ of a red onion, chopped finely
  • 1 bell pepper, chopped finely
  • 1-2 cups spinach, chopped finely
  • 1 can green chiles {less if you prefer less spicy}
  • ¼ cup cilantro, chopped
  • ½ cup light mexican blend shredded cheese
  • 1 T cumin
  • 1 T ancho chile powder
  • 1 T garlic salt
  • 1 t black pepper
  • 1 T lime juice
  • 1 package egg roll wrappers
  • For sauce:
  • 1 avocado
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1 can green chiles {less if you prefer less spicy}
  • 1 T lime juice
  • 1 t cumin
  • 1 t garlic salt
  • ½ t black pepper
Instructions
  1. Preheat oven to 375 degrees
  2. Combine all ingredients except egg roll wrappers in a large bowl and stir to combine. Taste and add additional spices if desired.
  3. Place a cooling rack on top of a baking sheet and spray with nonstick spray. You can also cook them straight on the baking sheet, but I like the way they cook better on the rack.
  4. Put a little bit of water in a small bowl next to your work space
  5. Place an egg roll wrapper on your cutting board like a diamond with one corner facing towards you. Scoop a generous scoop of filling {~2-3 T) onto the wrapper in the middle towards your corner. Fold the corner up on top of the filling. Get your finger wet and wet the right and left corners and fold them in on top of the corner you folded up. Get your finger wet again and wet the top corner. Roll the whole egg roll up to the top corner and press lightly to seal. {see photo in post for details}
  6. Place egg roll on rack and repeat with all egg rolls until you run out of filling.
  7. When all egg rolls are complete, spray them with nonstick cooking spray and place in the oven.
  8. Bake for 15-20 minutes, or until golden brown.
  9. While egg rolls are baking, put all sauce ingredients in a blender or food processor and blend to combine until smooth. Chill until ready to serve.
  10. Serve egg rolls hot with dipping sauce.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Thai Peanut Butter Cashew Chicken | Slow Cooker

Thai Peanut Butter Cashew Chicken | Slow Cooker | Little Kitchen, Big Bites

My two year old will eat anything with peanut butter in it.  Or on top of it.  Or to dip in.  Peanut butter is quite popular around these parts.  So peanut butter chicken?  It was a done deal.

I made this on one of those nights when Hubby was out of town, and I like to keep it pretty simple.  If it’s just me finishing the kitchen prep, feeding both of us, cleaning up, and then moving on to the night time routine, then we’re not doing anything fancy.  So this easy recipe was perfect.  I threw a couple things in right before we ate, gave it a little stir, let it sit for a few, and scooped it over some rice.

We both loved it and there was enough to eat again for lunch and dinner the next day.  Thank goodness she’s not picky about leftovers yet.

Thai Peanut Butter Cashew Chicken | Slow Cooker | Little Kitchen, Big Bites

Peanut Butter Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 boneless skinless chicken breasts (I used frozen)
  • 2 zucchini, quartered and chopped
  • 1 bell pepper, chopped
  • ½ onion, chopped
  • 2-3 carrots, chopped
  • 2 heaping T peanut butter
  • 2-3 T soy sauce
  • 1½ t preminced garlic
  • 1 t rice wine vinegar
  • 1 t sesame oil
  • 1 t sriracha (or more/less for spiciness)
  • 1 t lime juice
  • 1 t ginger
  • ¼ cup chicken broth
  • 2 cups shredded cabbage
  • 2 T chopped green onions
  • 2 T chopped cashews
  • 1 T chopped cilantro
  • Cooked rice or quinoa, to serve over
  • Additional green onions, chopped cashews, sriracha and cilantro to garnish
Instructions
  1. Combine everything except cabbage, green onions, cashews, cilantro and rice in the slow cooker. Cook on high for 3-4 hours or low for 4-6 hours
  2. Shred chicken with two forks
  3. Add cabbage, green onions, cashews, and cilantro and cook for an additional 5-10 minutes on low.
  4. Serve hot over rice and garnish with additional green onions, chopped cashews, sriracha and/or cilantro.

Thai Peanut Butter Cashew Chicken | Slow Cooker | Little Kitchen, Big Bites Thai Peanut Butter Cashew Chicken | Slow Cooker | Little Kitchen, Big Bites Thai Peanut Butter Cashew Chicken | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker

sweet potato curry

Don’t give me that look.  I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner.  Would most bloggers be posting this one in October?  Probably.  But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it.  Because it sounded good.  And we’re still getting some June gloom around these parts so I don’t feel too bad about it.

Another reason I don’t feel too bad about it?  Because it was omg good and creamy and rich and…wait for it…pretty darn healthy!  That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such.  And you could probably cool some of this off for the baby too!  The other fabulous thing about blended soups?  Not having to chop up all of the veggies into bite sized pieces.  This is a lazy girl’s soup too.

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce.  If you don’t have a TJ’s, first of all, I’m sorry.  But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste.  Add and adjust as needed.

While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.

Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around.  You’re going to want to try it…

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 cup carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cups lentils, cooked
  • 2 cups chickpeas (or 1 can), cooked
  • 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
  • 1 cup vegetable broth
  • 1 cup milk
  • Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
Instructions
  1. Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
  2. Stir in milk and let cook for another 5 minutes or so
  3. Use an immersion blender to blend, or transfer to a blender and blend
  4. Top with desired garnishes and enjoy hot

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

 

 

Sweet & Sour Meatballs | Slow Cooker

Sweet & Sour Meatballs | Slow Cooker | Little Kitchen, Big Bites

What do you make when you’re so busy preparing for the end of the year party and your kid’s birthday and the multiple workout classes that you’re teaching that you can’t think straight?  Something easy and quick that everyone will like, that’s what.  And that’s exactly what this recipe is.

It’s another one of those where you pretty much throw everything in the crock pot and let it be.  Add some pineapple towards the end {it gets kind of gross and mushy in my experience if you leave it in there the whole time{, throw it over some rice {or quinoa if you’re feelin kinda healthy} and call it a day.

Sweet & Sour Meatballs | Slow Cooker | Little Kitchen, Big Bites

It’s got delicious takeout flavor without all of the calories and the guessing game of *who knows what they put in there* and you can add all of the yummy veggies that you want.  So it may not be healthy, but at least it’s better than what you would have gotten from the place down the street.  And honestly, sometimes going out to pick up the takeout {and putting on something other than sweat pants just in case you run into someone you know} {yoga pants count as better than sweat pants} {can I hear an amen mamas} is a bigger pain than doing a little chopping during lunch time and finishing it off when the kid goes down for a nap or throwing it together before you leave for work in the morning.

Want to make it healthier?  Put together your own veggie packed turkey meatballs and then use them for your dish.

4.0 from 1 reviews
Sweet & Sour Asian Meatballs | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bag frozen meatballs (chicken or beef, depending on your preference)
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 1 large zucchini, chopped
  • ¾ cup orange marmalade
  • 2 T soy sauce
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 1 t sriracha
  • 1½ cups chopped pineapple
  • Cooked rice or quinoa for serving
  • Additional sriracha, chopped green onions, and/or sesame seeds for garnish as desired
Instructions
  1. Put everything except for pineapple in the crock pot and cook on low for at least 4-6 hours.
  2. Add pineapple and cook for an additional hour.
  3. Serve over cooked rice or quinoa, garnish as desired.

Sweet & Sour Meatballs | Slow Cooker | Little Kitchen, Big Bites Sweet & Sour Meatballs | Slow Cooker | Little Kitchen, Big Bites

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