Crazy Strong Mom

Slow Cooker Enchilada Quinoa Bake Ingredients 1 Tbsp extra virgin olive oil 1 1/4 cups chopped yellow onion  2 cups chopped red bell pepper  3 cloves garlic, minced 1 1/2 cups dry quinoa 2 1/4 cups vegetable broth 1 (14.5 oz) can tomatoes undrained 1 (8 oz) can tomato sauce 2 Tbsp chili powder 1 1/2 tsp ground cumin Salt and freshly ground black pepper, to taste 1 (14.5 oz) can black beans, drained and rinsed 1 (14.5 oz) can pinto beans, drained and rinsed 1 1/2 cups frozen corn 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese 21 day fix portion: 1 cup = 1 1/2 yellows,  1 blue and 1/2 green For serving Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional) Directions Heat olive oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato

White Bean and Kale Soup INGREDIENTS extra-virgin olive oil 2 medium sized onions, diced 6 minced cloves of garlic 4 cups chicken or vegetable broth 4 cups packed chopped kale 1 (14.5-ounce) can diced tomatoes 1 (14.5-ounce) can cannellini beans (white kidney), drained and rinsed 2 cups sliced carrots  1lb chicken sausage  Directions Brown the sausage on medium heat Then add the onions and sauté, after a few minutes then add garlic Add broth, kale, tomatoes and carrots and cover Let simmer for ~5 minutes until Kale is tender If necessary, add a couple cups of extra water if broth seems low Add beans and simmer on low for at least 1 hour (add salt & pepper here if you like) 21 Day Fix: 1 Cup = 1 Red, 1 Green 1/2 Yellow Recipe credit:  http://desertchica.com/white-bean-kale-soup-success-frugal-ramblings/