Monthly Archives: March 2013

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!