Slow Cooker Vegetarian Tamale Pie

Serves 6

Amount Per Serving
Calories: 362
Fat: 10 g
Cholesterol: 43 mg
Sodium: 285 mg
Sugar: 10.5 g
Carbohydrate: 55 g
Protein: 17 g


PREP 20 Min

COOK 7 Hr 20 Min

TOTAL 7 Hr 40 Min


  • 3 tsp chili powder
  • 1 tsp dried oregano
  • 1 1/2 cups whole-grain yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 large egg
  • 1 1/2 cups skim milk
  • 1 1/2 tbsp apple cider vinegar
  • 2 tbsp melted coconut oil
  • 1/2 cup low-fat shredded cheddar cheese
  • 3 cloves garlic minced
  • 28 ounce box diced tomatoes
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup diced yellow onion
  • jalapeno pepper seeded and minced
  • 1 large zucchini diced
  • 1 large red bell pepper diced
  • 2 cups cooked black beans or 1 15-oz BPA-free can black beans, drained and rinsed
  • 1/4 tsp sea salt
  • 2 tsp ground cumin

1. In a 5-6 quart slow cooker combine garlic, tomatoes and accompanying juices, mushrooms, onion, jalapeno, zucchini, bell pepper, beans, chile powder, cumin, oregano and salt. Stir to combine, cover and cook on low for 6 hours.

2. Increase slow cooker heat to high. Meanwhile, prepare cornmeal batter: In a medium bowl, whisk cornmeal and baking powder. In a large glass measuring cup or small bowl, whisk egg, milk, oil and vinegar. Add to cornmeal mixture and stir to combine. Stir in cheddar.

3. Remove lid from slow cooker. Pour cornmeal mixture over top of vegetable mixture and spread evenly to form a crust. Place a clean dish towel over top of slow cooker and replace lid, resting over top of towel (this will prevent condensation from wetting the surface of the cornmeal crust). Cook for 1 hour, until cornbread sets. Remove lid and towel and slice into wedges.


This tasted great! I eliminated the Jalapeno since my husband isn’t a fan of spicy foods. It had awesome flavor without it. The mushrooms were a total surprise to my husband since he’s the one who chopped the veggies while I nursed our daughter.

I wasn’t a fan of the cornmeal topping. It didn’t really create a crust on the top, and kind of sank in the middle. Plus it was pretty grainy, something that I’m not used to in a corn breading.

Overall, we give this 3.5 out of 5 stars, and will add it to the rotation. Next time I’ll use some vegetarian corn bread mix (the jiffy mix uses lard, :(.) I also might add in some veggie crumbles.

This would be great with ground beef or chicken, per my husbands suggestion. Maybe one of my loyal followers could make it and let me know how it turns out!







Spinach and Artichoke Baked Pasta

PREP 5 Min

COOK 35 Min

TOTAL 40 Min


  • 14 oz Orecchiette Pasta ( or short pasta)
  • 1 Tbsp Olive Oil
  • 1 Cup Chopped Onion
  • 3 Cloves of Garlic ( Minced)
  • 1 Cup Sour Cream
  • 4 oz Cream Cheese ( Room Temperature)
  • 3/4 Cup Parmesan Cheese
  • 1 teaspoon Lemon Juice + Zest
  • 10 Oz Spinach ( Make sure to squeeze excess moisture after it has been thawed of course)
  • 13.5 Can Artichoke Hearts rinsed and chopped
  • 1 Cup Mozzarella
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Pepper

Preheat Oven To 425

Cook pasta according to the box. Keep ¼ Cup of the Pasta Water before you drain the cooked pasta.

Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.

Stir in spinach, artichokes, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ Cup of Mozzarella

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top

Place in the oven till golden brown on top – about 10 – 15 minutes.

Once again, I used the oven. I probably could modify this recipe to use the crock pot, maybe next time. 

We give this a solid 4 out of 5 stars. My husband would prefer it to have a bit more flavor. I think next time I’ll add in some sundried tomatoes.  One thing I didn’t do was add back in the cooking liquid, simply because I forgot.  I thought it was fantastic. Prep time did take more than 5 minutes, though.







Tuna Noodle Casserole


  • 2 cups no-yolk egg noodles
  • 1 can (10.75 ounces) fat free cream of mushroom soup
  • 1/2 cup evaporated milk
  • 2 cans (5 ounces each) tuna in water drained well
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 tablespoon parsley
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Paprika for garnish if desired

Ideal Slow Cooker Size: 4 Quart

1.  Grease your slow cooker with nonstick cooking spray.
2.  Cook the noodles according to package instructions, until just a little underdone. Drain well and set aside.

3.  In a large bowl, mix the soup and milk until well blended and creamy. Stir in the well drained tuna, cheese, parsley and salt and pepper until well combined. Add the noodles and toss gently to combine.

4.  Scrape the mixture evenly into your slow cooker.

5.  Cover and cook on LOW for 3 to 4 hours or on HIGH for 1-1/2 to 2 hours or until heated through, stirring occasionally if possible.

6.  Twenty minutes before the end of cooking time, stir in the peas and reduce heat to LOW.
Sprinkle with a little paprika, if desired, before serving.
Nutrition Estimates Per Serving: (1 cup): 300 calories, 5.3 g fat, 31.2 g carbs, 3.5 g fiber, 30.7 g protein and *7 Points Plus
Optional toppings: Sprinkle on top, just before serving, if desired:
Crushed potato chips, cornflake crumbs or cracker crumbs

Optional additions and variations:
Use short curly fusilli pasta instead of noodles
Cream of celery soup in place of cream of mushroom
6 ounces sliced and drained canned mushrooms or cooked mushrooms
1/4 cup chopped roasted red bell pepper
1 cup chopped cooked broccoli



We give this 4 out of 5 stars. It was really good. I followed the recipe exactly with the exception of cooking time. I cooked it on low for about 2.5 hours. When there was 50 minutes left of my 3 hour setting, I added the peas. Then about 15 minutes later, we ate.  My husband likes paprika, so I sprinkled some on his, but I left mine plain.  This will definitely go into the rotation.

Pre noodle mixture
Added the noodles
Ready to eat!

What’s for dinner tonight?

I had no idea what to make for dinner tonight, so I looked in the fridge and decided that an egg bake was in store. I did not use my crock pot for it, I actually used the oven.

Egg Bake

4 eggs
3 tbsp flour
1 tbsp butter (optional)
3/4 cup milk
Filling of your choice


Whisk together eggs, flour and milk. Pour into casserole that you’ve sprayed with non stick cooking spray. Add filling. Bake at 360 for 40 minutes.


To add some additional flavor, I sprinkled some garlic powder into the egg mixture. For the filling, I sauteed some fresh spinach, and 3/4 of a yellow onion and added it to the casserole dish. Then I added a handful of sharp cheddar cheese. It came out wonderful for not ever having made one before.



Next time, I will add in an extra tablespoon of flour since the spinach leaked a bit of water.




Crockpot Pepper Jack Tomato Soup Recipe



  • 1 large can Tomato Soup
  • 1 large can Diced Tomatoes
  • 1.5 cups Milk
  • 8 oz. Pepperjack Cheese {shredded}
  • 4 oz. Cream Cheese {cubed}
  • 1 tsp. Sugar
  • 1 tsp. Paprika
  • 1 tsp. Basil
  • 1/4 tsp. Garlic Powder
  • 2 dashes Tabasco Sauce


1.  Spray crockpot with non-stick cooking spray.

2.  Add all ingredients to crockpot and stir.

3.  Cook on High for 3 – 3.5 hours, or until done, stirring occasionally.

This soup was AWESOME. The only thing I forgot to add was the sugar, and it really didn’t need it. My husband suggested using blackstrap molasses next time instead of the sugar. I also might use the immersion blender for part of it since the cream cheese didn’t fully melt.

We are giving this 4.5 out of 5 stars and it will definitely go into the rotation.



Baked Potato Soup: Part II

So, last night’s macaroni and cheese wasn’t a success, and the slow cooker bag sprung a hole making the cheese get baked to the side of the crock. I didn’t get it cleaned in time so I took some of the Baked Potato Soup from the other night out of the freezer. Except tonight, after heating it up, we added cheese, bacon bits (they are made of soy and therefore vegetarian), and sour cream.

I have to admit, it was SO MUCH BETTER the second day, and adding the extras to make it a loaded baked potato was my best idea ever. EVER.


Slow Cooker Macaroni and Cheese (no boil)



Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Directions | Numbered…

Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. My kids love that part, but if yours don’t you’ll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer.


I was not impressed with this at all. It had pretty much no flavor. I will give it 1 out of 5 stars, and it will not go into the rotation.

Finished Product