Bloom Everyday

Inspiration for Healthy Living.

Archive for tomatoes

Cajun Crockpot Chili (Vegetarian)

I love chili. But it’s hard to find a good veggie chili. Here is my favorite chili recipe sans the meat, yet it’s satisfying and thicker. My secret weapon? Refried beans.

Supplies:

garlic, 4 cloves, minced
onion, small, chopped
carrots, 1 cup, chopped
green pepper, medium, chopped
red pepper, medium, chopped
celery, 1 cup, chopped
whole peeled tomatoes (with liquid), 28oz can
black beans, 2 – 15oz cans, undrained
bean tri-mix, 1 -15oz can, undrained
refried beans, 1 – 15oz can
corn, frozen, 1 cup
chili powder, 2 tablespoon
cumin, 1 tablespoon
basil, 1 1/2 tablespoon
granulated garlic, 1/2 tablespoon
pepper, to taste
cayenne powder, 1 teaspoon
cajun seasoning, 1 1/2 teaspoons

1. Combine all ingredients in a crockpot.

2. Cook on high for 4 hours.

3. Top with cheese if desired. And enjoy!


Pizza Two Ways

Here is some easy pizza we made two ways!

Pizza One: pesto, roasted garlic, tomatoes (add at end of bake time), olives, pepperoni for him, parm and cheddar cheese.

Pizza Two:red sauce, jalapenos, olives, pepperoni for him, parm and cheddar cheese.

1. Make my favorite dough or get your favorite (about 1.5 pounds).

2. Split dough into two when done. “Toss” to desired thickness.

3. Top.

4. Bake in 425 degree oven until delicious!

 

Light Night Veggie Sandwiches

The other night my husband and I were weighed down by some heavy food. We wanted something light and fresh! So we whipped these babies up. Make these on a night when you don’t want to cook, but want something wholesome.

What You Will Need:

2 rolls, whole wheat
fat free cream cheese, 1/4 cup
avocado, 1 small
tomato, medium, sliced
cucumber, 1/2 sliced
alpha sprouts
spinach leaves
salt & pepper
italian seasoning
cheddar cheese, optional

1. In a bowl, whip the cream cheese until light and spreadable.

2. Add the avocado and continue to whip until smooth with salt and pepper.

3. Spread on one half of bread.

4. Top with beautiful toppings!

5. Spring with seasoning.

6. Chomp!

Slowcooker Tomato Sauce (Take 2)

I didn’t have wine on me for my sisters excellent crock-pot fresh tomato sauce, so here is my version of an easy homemade sauce.

What You Will Need:

tomatoes, diced, 4 1/2 pounds
onion, medium, diced
tomato paste, one small can
dried basil, 1 tablespoon
dried italian seasoning, 1 1/2 tablespoons
fresh oregano, 1 tablespoond
fresh basil, 1 tablespoon
dried parsley, 1/2 tablespoon
sugar, 2 1/2 tablespoons
salt & pepper
olive oil, 1 tablespoon

1. Get your crockpot ready, put in the oil.

2. Put the rest of the ingredients in the crock pot.

3. Cook on low for 5 – 6 hours.

4. Immersion blend the mixture.

5. Cook for an additional hour.

6. Portion and freeze until you are ready to eat!

Super Easy Rose Pasta Sauce

Tired of the old pasta and red sauce? Mix up your weeknight meal with this really easy variation. Rose sauce!

I started my new job today and I am so excited to get into it. But my brain is also exhausted and ready for a nap. We are headed out to go bowling in just a bit too, so this is fast dinner that anyone would enjoy! I made mine with some veggies (my favorite) to “beef” up the meal. But it would be good alone on some pasta, or even with some chicken or shrimp. Skies the limit!

What you will need:

garlic, 2 cloves diced
your favorite red sauce (about 2/3 of jar for 1/2 pound of pasta)
fat free half-and-half (about 1/4 cup)
salt & pepper
oil
parm cheese, finely grated (optional for topping)

1. In the pan you just drained your cooked noodle from, put a smidgen of oil in and cook the rawness out of the garlic.

2. Throw in the red sauce.

3. Hit it with some fat free half-and-half to give it a nice “rose” color.

4. A bit of salt & pepper. Mix it all together, and you have yourself a classy dinner!

So fast and easy! And it tastes so delicious.

Easy Pan Fried Pasta

Remember when I made stuffed shells? Well, I had some left over shells that I needed to make something with. Growing up, this was a staple in our household! My mom would make us fried pasta with the leftovers either for lunch or for dinner later that week. You can make this recipe just with the pasta alone, or do what I do, and add whatever leftover veggies you have in the fridge or frozen in the freezer.

What you will need:

Leftover pasta, in red sauce
oil
salt & pepper
tomato sauce, if needed
parm cheese, finely ground
veggies, optional

1. In a large skillet, heat some oil on medium-high heat.

2. Add your leftover pasta to the pan, add more sauce if needed. Add in veggies if desired. Sprinkle with salt & pepper.

Do not move too much, you want your pasta to get a  nice golden brown color on the bottom.


3. Lastly, add some parm cheese on top.

4. You’re done! Easy dinner in minutes.

My hubby and I love this easy dish, we hope you do too!

Katie @ BloomEveryday

Sweet Pepper Polenta Lasagna


I had some polenta in my fridge, so I decided to get creative in the kitchen and make some good for you comfort food! This is a delicious recipe; full of tasty, rich (but fresh) flavors! And good for you too, it’s almost guilt-free. ;) Polenta is naturally fat-free and a great substitue for pasta. I had found an amazing deal on the organic polenta (only $1.50 a log!) that I couldn’t pass up. So this is what I created…

What you will need:


1 log of polenta (I had sun-dried tomato flavor), sliced thin
Jar of your favorite red sauce
3/4 cup frozen mixed sweet peppers, diced
1 cup frozen broccoli pieces
1/2 yellow onion, diced
3 cloves of garlic, minced
3/4 cup of part-skim ricotta
1 tbsp Italian Seasoning
1/4 grated Pecorino cheese, plus 1/8 for top
Pepper & Salt
Drizzle of Olive Oil

To Create Veggie Sauce Filling:

 
Put a small drizzle of olive oil in a medium pan over medium/low heat. Add the diced onion and peppers to the pan. Cook until the veggies start to become soft, now add the broccoli (about 5 minutes in). Once the onions look partially carmelized, add the minced garlic cloves and sautee. Once you can smell the garlic, add 3/4 of the jar of the the red sauce. Set aside.


To Create Ricotta Cheese Filling:

Combine the ricotta cheese, italian seasoning, pepper, and 1/4 cup Percorino cheese in a bowl until well mixed. Set aside

To Assemble Lasagna:


Coat the bottom of a 8×8 glass pan with remaining red sauce . Layer the sliced polenta in the sauce, then drop small spoonfuls of ricotta cheese around pan, cover with layer of veggie sauce. Repeat until the ingredients are used (should be about 3 layers). Sprinkle remaining cheese over top of lasagna.

Bake in 350 degree oven for 20 – 30 minutes, when sauce is bubbling and cheese is melty. Cut into 9 servings; serve and enjoy!

The best part is, each serving is only about 165 calories! Serve with a big side salad or some tasty, fiber-filled fruit. YUM!

Katie @ BloomEveryday

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