Quinoa Veggie Soup

You may or may not have noticed, I changed the name of the blog to Easy Gluten Free Meals & Slow Cooker Dinners.  I have been wanting to post some of the quick and easy ways I feed my family, but some of them are not slow cooker recipes.  So now I am going to be posting more recipes, all of them are quick and easy, but not all of them are for your slow cooker.

Tonight we are having Quinoa and veggie soup.

1 tablespoon olive oil
2/3 cup quinoa, rinsed
2 carrots, peeled and thin sliced
3 stalks of celery, chopped
1 small zucchini, chopped
1/2 onion, finely chopped (the food processor makes quick work of this)
4 cloves garlic, minced (food processor makes quick work of this one too)
5 cups gluten-free free-range chicken stock
3 1/2 cups hot water
2 large tomatoes, seeded and finely chopped
salt/pepper to taste



In a large pot (stock pot), heat the olive oil on medium-high heat until hot but not smoking.  Stir in carrots, zucchini, celery, onion, and garlic.  Saute for one minute, then reduce heat to low - cover and cook about 20 minutes.

Add the quinoa, chicken stock, water, and tomatoes.  Bring to boil, then lower heat and simmer for about 10 minutes, until the quinoa is tender.

Serve in bowls w/spoons.  ;-)   Salt and pepper to taste.

Pink Chicken Dip

We had a major pipe brake in our kitchen awhile back...  so I have not had much of a kitchen the last two months.  I am planning to try and get some more recipes up here, and by the time September gets here, I am hopeful to have a weekly shopping list with the price of the weekly menu posted up here as well.  Prices will vary by area, for sure, but it should give you a rough estimate of what you will need to purchase and how much you might be spending.  :)

One of my family's favorites is today's post.  We call it Pink Chicken Dip, you might call it chicken nachos, or maybe a chicken and bean dip - but no matter what you call it, it is QUICK, EASY, and YUMMY!

2 pounds boneless skinless chicken breasts (about 4 large breasts)
1 pound boneless skinless chicken thighs (about 4 thighs)
about 32 oz of salsa (4 cups), we use mild salsa
2 cups dried black beans (use over night soak method, or you can use 4 cans of black beans)
1 small onion diced
1 tablespoon granulated garlic
1 package cream cheese
6 cups cooked white rice
Tortilla chips

Place the chicken in a 6 qt slow cooker.  In a medium bowl combine the salsa, pre-soaked black beans, garlic and onion, pour over chicken.  Cover and cook on low for 6-7 hours (or until chicken is cooked thoroughly and tender).

Remove chicken, cool slightly (just so you don't burn yourself).  Shred with two forks and return to slow cooker, mixing it into the sauces.  Add hot cooked rice to slow cooker and stir in well.  Stir in cream cheese and heat through.  Serve with tortilla chips.  If you like you can add some mexican blend shredded cheese (make sure to read the package and make sure they have not coated your cheese w/any gluten containing products).

ENJOY!!