A southern girl's cooking on a skinny girl's lifestyle


November 2013

Red beans and Rice

Prepare kidney beans:

Place 1 lb of dry red kidney beans in a slow cooker (rinse them first).  Add 6 cups of water and cook on high 4-6 hours.

4-6 hours later…

  • 1 onion, chopped
  • 1 each red, yellow, green bell peppers, chopped
  • 2 T minced garlic
  • 3 stalks of celery, chopped
  • 2 bay leaves
  • 1/2 t cayenne pepper
  • 1 t thyme
  • 1 t sage
  • 1 t Tony Chachere’s or another creole seasoning
  • 1 lb turkey sausage
  • brown whole grain rice, cooked as directed
  1. Saute all chopped vegetables in skillet with a high heat cooking oil (I use safflower or grape seed) until tender.
  2. Add everything else (except rice), plus beans and 4 cups of water to a pot.  Bring to a boil, reduce heat, and let simmer 20 minutes.
  3. Serve over rice.

Orange Cream Meal Replacement Shake cookies

AdvoCare has limited edition holiday products that are just…awesome.  Since I can’t perfect the perfection of the gingerbread bars, I decided to add the Orange Cream Meal Replacement shake to some cookie dough and see what happened.  Deliciousness happened.

  • I box or package cookie mix (I used gluten free for two reasons: 1) there tends to be less sugar in the gluten free versions, and 2) all of the health food at our local grocery store was on clearance and the husband and I felt bad for it, so we bought all of it.  This was part of that haul.)
  • 2 packets Orange Cream Meal Replacement Shakes
  • 1/2 cup organic coconut oil
  • 1 egg
  • 1 tsp pure vanilla extract
  1. Preheat oven to 350.
  2. Mix dry ingredients, then add coconut oil and mix.
  3. Add the egg and vanilla and mix.
  4. Roll into balls and bake on a parchment lined cookie sheet for 15 minutes (Here in the middle of nowhere up the in mountains, it’s 15 minutes.  I don’t know how long it takes in normal parts of the world.  Probably less. Just take them out when they looked like cookies that aren’t burnt).

Tortellini Soup

  • turkey sausage
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef stock
  • 1 cup water
  • 2 large tomatoes, chopped
  • 4 carrots, chopped
  • large pinch of fresh basil and oregano
  • half of a jar of Muir Glen tomato sauce
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 package all natural tortellini
  • 1 green bell pepper, chopped
  1. Before starting, chop or mince everything that needs to be chopped or minced.  It’s way easier that way.
  2. Saute onion and garlic in high heat cooking oil (I use sunflower oil). When onion is translucent, add everything else except the tortellini.  Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
  3. Add tortellini, let simmer for additional 7 minutes.
  4. Remove from heat and let cool, for like, ever, because it’s going to be ridiculously hot.
  5. Try not to eat the entire pot.  Save some for leftovers for tomorrow, because its even better the second day. IMG_0049

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