Warm Potato Salad with Green Beans & Red Peppers

This recipe surprised me.

I really didn’t expect much from it except to turn some ingredients into a simple side dish but I found myself wanting to go back for seconds.

And thirds.

But who’s counting?

And that is how it ended up here – it needed to be shared!

Warm Potato Salad with Green Beans & Red Peppers; adapted from Allrecipes

2 potatoes, chopped

1 can green beans, drained

1 c. red onion, diced

1/4 c. roasted red pepper, diced

1/2 t. dried basil

3 T olive oil

2 T balsamic vinegar

salt & pepper

Parmesan cheese for topping

THE PREP: Preheat oven to 400. Combine all ingredients in a bowl and toss to make sure the vegetables are evenly coated. Spread out on a baking sheet and bake for 20-30 minutes until potatoes are tender. Serve warm and top with Parmesan cheese.

Crock Pot Chicken Fajita Soup

As a full-time employee, I don’t always feel like cooking by the time I get home. The problem is I much prefer a home-cooked meal over eating out.

I turned to my Crock Pot to help me with this problem and am so glad I did!

I use it at least once a week now and absolutely love the fact that I can prepare something in 10-15 minutes in the morning, let it cook all day, come home and dinner is ready.

I am eternally grateful to the inventor of this ingenious appliance.

Crock Pot Chicken Fajita Soup; Recipe or Not

1 – 1 ½ lb boneless skinless chicken breast

1 small onion, roughly chopped

2 bell peppers, roughly chopped

1 qt. low-sodium chicken or vegetable broth

Juice from 1 lime

1 ½ T fajita seasoning (or 1 pkg.)

½ t chili powder, optional

Dash of cumin, optional

Dash of cayenne, optional

Salt & pepper to taste

Toppings: shredded cheese, tortilla chips, cilantro, sour cream, avocado

THE PREP: Combine all ingredients in Crock Pot and cook on Low for 8-9 hours. (How easy is that?) Once it has finished cooking, use two forks to shred the chicken breast in the Crock Pot and serve!

Vegetarian/vegan version: use 1-2 cans of drained & rinsed black or pinto beans and vegetable broth, top with cilantro and tortilla chips

Notes: I tried to make mine as low-sodium as possible so I used a fajita seasoning containing no salt and vegetable broth with very little sodium. I used yellow and orange peppers but any kind of bell pepper works. Aaand one final note, I recommend starting small with the seasonings, let it cook, then finish by seasoning to taste. My seasoning measurements are simply estimates.

Hot and delicious meal. Ready and waiting. Problem solved!

Enjoy!