Vegan CrockPot Red Bean & Rice

Hello everyone and welcome,

A few days ago a friend of mine mentioned that she was in the mood to cook Red Beans & Rice.  My reply was that sounds delicious! So I decided that this dish would be included in my weekly meal planning.  For the past month, I have been deciding what dishes I will make for the week and make my grocery list based on the meals for that week.  WHHHYYYYYY haven’t I been doing this all along?  It makes life sooooo much easier from the shopping to preparing the meals.

Back to this dish so my friend hates crockpots and I LOVEEEEEEEE cooking in the crockpot and I cook in it as often as I can. For me, it takes the fuss or stress out of cooking. For her, she says her food never comes out the way she wants it to.  Thank goodness that never been my experience. So a few day’s later I mention to my friend that I am going to make the Red Bean & Rice and she made a suggestion that I knew would make this dish magnificent. She said to add a bit of that jerk seasoning that you love so much. At that very moment, I knew exactly how I was going to make them and I felt certain that they would taste amazing!

Fast forward……….this dish turned out even better than I envisioned and now it’s time to share.


1 lbs organic kidney beans ( dry beans)

6 C spring water + 6 Tbsp of my DIY broth mix or organic veggie broth

4 stalks of organic celery, chopped

1 medium organic red onion, finely chopped

1 cup chopped organic red, yellow and green pepper

1 Tbsp grapeseed or avocado oil

2 Tbsp dried organic sage

1 Tbsp organic jerk seasoning ( my family LOVES Frontier brand)

2 organic Bay leaves

2 tsp Pink Himalayan salt

a pinch of baking soda (frontier brand or Bob’s Red Mill)

For the rice prepare 6 cups according to package directions



(6-8 Servings)

  1. The night before, place your beans in a large pot and fill with cool water to cover the beans by a few inches. Cover and let the beans soak overnight.
  2. Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the crockpot. Next add the veggies, broth, salt, seasonings/spices, baking soda, and stir to evenly mix everything.
  3. Set crockpot on low for 8-10 hours or high for 6.  I prefer low for 10 hours. Serve with rice and a garnish of choice!


the best

Now you can enjoy your delicious labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,









Effortless Crock Pot Turkey Chili


Hello everyone and welcome,

On today’s menu, we have…………..


Since I’ve been craving warm comfort food due to the cooler weather I decided to make some Chili which really hit the spot.

Although I will miss the warm summer months I am enjoying the cooler weather. I love being able to cut off the AC and open up the window’s and let the fresh air in and feel that nice fall breeze. Now that I’ve got that nice cool breeze blowing through the house and my music playing it’s time to get cooking!


2 lb Organic Ground Turkey

4 C organic vegetable broth ( or my DIY version which I used here )

1 (12 oz.) bag of organic frozen yellow corn

1 cup of organic peppers ( I use a frozen blend of yellow, red and green -diced)

5 stalks organic celery sliced

2 organic garlic cloves finely chopped

1 (13 oz.) package of pre-cooked organic beans of choice, rinsed and drained (cannellini beans )

1 (26 oz.) jar organic crushed tomatoes

1 medium yellow organic onion ( diced)

Grape seed oil (or oil of choice)

Seasoning Mix #1

In a small bowl mix together the following.

1 Tbsp organic paprika

1 tsp onion, garlic, cumin, and chili powder

1/2 tsp organic smoked paprika, cumin, pink Himalayan salt, black pepper & Mrs. Dash

Seasoning Mix #2 

In a small bowl mix together the following.

1 Tbsp Organic Cane Sugar

1 tsp organic onion, garlic, chili powder & Mrs. Dash

1/2 tsp organic black pepper, smoked paprika & pink Himalayan salt


In a skillet over medium heat add grapeseed oil and ground turkey. Once your turkey is nearly done add all of seasoning mix #1 and stir it to get the seasoning evenly mixed throughout the ground turkey.

In the crock pot add crushed tomatoes, vegetable broth, beans, celery, onion, peppers, corn, ground turkey and all of seasoning mix #2. Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.

If you’re looking for a meatless chili option check out my vegetarian chili option here.


I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



Easy Crock Pot Ginger Chicken and Brown Rice Congee (aka chicken & rice porridge)

Hello everyone and welcome!

Today I am sharing my 1st official “Fall” dish of the year. This dish is easy, healthy, savory, comforting and delicious!

My goal with everything I make is to use the best quality ingredients I can and have it be full of flavor…….all the while having it be simple to make.

Let’s get cooking………..


1 1/2 pounds skinless, boneless organic chicken thigh

1¼ cup organic brown rice, rinsed and drained

8 cups low-sodium organic broth of choice ( I used my DIY version here)

1 tsp organic ground ginger root powder

1/2 tsp organic black pepper

2 tsp Pink Himalayan salt

1 tbsp organic toasted sesame oil

Garnish options:

Add whatever you like here are some suggestions below…….just have fun with it.

organic spinach, bok choy or greens of choice

organic green onion, mushrooms, carrots, crushed red pepper flakes or sriracha


  1. In your crock pot combine rice, ginger, chicken, broth, salt, black pepper, and sesame oil. Cook on high for 5-6 hours or on low for 7-8 hours. Remove chicken about halfway through the cooking time and set aside to cool. The porridge is done when the consistency is almost smooth. Season to taste with additional salt if needed.
  2. Shred or cut the chicken into bite-size pieces and add back it back into your porridge, stir to evenly distribute the chicken throughout.
  3. Now it’s time to enjoy. Ladle a nice portion into the bowl and garnish as desired.


I hope that you will enjoy this savory recipe as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,





Crock Pot Potato Soup


Hello everyone,

Welcome to Tasty Tuesday

With Fall here I’m beginning to have cravings for soups and all things warm and comforting.


6 large organic potatoes cubed
5 oz. of organic shredded carrots
8  organic stalks celery, chopped
2  organic onions chopped
4 low sodium chicken bouillon cubes
2 low sodium vegetable bouillion cubes
1 tsp of garlic powder and black pepper
1/2 tsp of fennel seasoning
3.5 Cups of organic low sodium chicken stock
2 Cups of water
1 Cup of Original Unsweetened Almond Milk



Combine all ingredients except carrots in large crock pot stir to combine. Cook on low for 8 – 10 hours, or high 6-7 hours. When you have 1 hour remaining add carrots. Stir to evenly distribute. You can serve topped with shredded cheese, green onion and turkey bacon. Or enjoy as is. As you can see I had to have the toppings! :image


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Take Out Crock Pot Chicken & Broccoli

Hello everyone,

Welcome to Tasty Tuesday!!!!

Today I am sharing a recipe that I am in “LOVE” with.  This recipe is so spot on in taste……I almost couldn’t believe it myself.


I really enjoy being able to replicate a restaurant dish at home.  I like knowing, what’s in my food and finding small ways of possibly making it a bit healthier without sacrificing the flavorful taste.

Let’s dive right in and get cooking………..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


1 lb. boneless skinless organic chicken (breast or thigh.. I used thigh)

4 C organic broccoli ( fresh or frozen I used frozen)

1 C organic low sodium chicken stock

1/2 C Amino Acid or low sodium soy sauce

1/3 C organic brown sugar

1/2 C organic diced onion

2 tbsp organic cornstarch

1 tbsp toasted sesame oil


1 tsp of the following

garlic powder, onion powder, ginger powder, and black pepper


1. Cut your chicken into bite size pieces and place in a bowl.  Add the seasoning to the chicken toss to evenly coat. Set aside for now.

2. In the crock pot add your broth, amino acid, brown sugar, sesame oil and cornstarch. Stir to dissolve cornstarch and sugar.

3.  Add your onion and chicken. Stir and set your crock pot on high for 2.5 hours.

4. When you have 30 minutes remaining, add your broccoli.

Once done serve over rice.

Your chicken will be tender and flavorful and your broccoli will be cooked with a bit of a crunch.

I am not a fan of soft veggies……but if you prefer your veggies to be softer just add them in when you have 35 minutes remaining.

Remember to make a recipe your own…..if your are not a broccoli fan…..use the veggies you love.

You can also substitute the meat for whatever you desire. Have fun and be creative!!


Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,


Crock Pot General Tso’s Chicken (The lighter version)

Hello everyone,

Welcome to Tasty Tuesday!!!


For years, I would only cook in my Crock Pot in the fall/winter months. Well, this summer my crock pot has been getting great use.

I’ve been thinking of making this dish for quite a while.

So today I just went for it. I decided to use the Crock Pot because my time is limited. This way I can accomplish everything I need to and still have a healthy meal prepared when I get home.

Here’s what you will need:

8 organic boneless skinless chicken thighs

1/4 C Amino Acid (or low sodium soy sauce)

1/4 C Rice Vinegar

1/4 C Organic Hoisin Sauce (this is the must have for this recipe it does not have to be organic)

1 C Organic diced peppers ( I use an organic diced frozen blend of  red, yellow & green)

2 Tbsp Raw Honey

1 Tbsp Organic Cornstarch

1 Tbsp Water


Mix the following in a small bowl

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional)

1 tsp of paprika, garlic powder and onion powder



1. Cut your chicken into medium size chunks and place in a large bowl.

2. Add your seasonings and cornstarch to the chicken. ( mix to get the chicken evenly coated and set aside)

3. For the sauce in a medium bowl add your Amino Acid, Vinegar, Hoisin Sauce, Honey & Water (stir to combine)

4. Pour sauce into the crock pot, add your chicken and pepper (stir to get everything evenly mixed)

5. Set your crock pot on High for 4 hours

Serve over rice and with veggies of your choosing.


Thank you so much for taking the time to stop by, it’s greatly appreciated.

Enjoy & Until Next Time,

Sewloveable ☺

Easy Crock Pot Brunswick Stew

Hello everyone,


Welcome to Tasty Tuesday!!!!!!

Today, I want to share another comfort food recipe with you. This recipe takes me back to my childhood. I loved when my mother made this for our family especially on snowy days. My brother and I would go outside to play in the snow with friends for hours. When we came back in from the cold snow, my mom would have a nice hearty bowl of stew on the table. It really hit’s the spot, a true comfort food.

When my mother made this, she made it on top of the stove in a huge pot. She would have to get up a few times in the middle of the night to stir it occasionally. This stew was truly a labor of love and you could tell by how delicious it taste. My goal with this recipe was to make it as delicious as my mom’s but simplify the process.

So let’s get started……………….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


5 medium organic potatoes (cut into bite size pieces)

1/2 of an organic whole chicken or 4 skin on bone in chicken thigh or breast

(26 oz.) organic crushed tomato Jovial – Jovial Crushed Tomatoes (6×18.3 Oz)

4 C of organic low sodium chicken stock

4 C organic frozen mixed vegetables

4 stalks organic celery (sliced about 1/4″ thick) (optional)

1/2 of an organic yellow or white large onion (diced)


1 tsp of black pepper, salt, oregano, basil, thyme, garlic & onion powder

1 TBS Organic Cane Sugar


Once you have cut your potatoes, onion and celery it’s time to add your ingredients to the crock pot.

Place your chicken, tomato puree, chicken stock, potatoes, celery onion, mixed veggies and seasoning mixture into crock pot. Stir to get everything mixed together. Set on high for 6 or low for 8 hours.


Once done enjoy a nice hearty bowl of stew. Feel free to add a bit more sugar to your individual serving (that’s my preference since childhood).


What dish did you love as a child, that has been passed down for generations????

Enjoy & Thank you so much for stopping by!!!

Until Next Time,

Sewloveable 🙂

Crock Pot Vegetarian Chili… will not miss the meat I promise

I have been wanting to make this dish for quite some time.  This was a big hit and my family really enjoyed it.  I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family.  I am always looking for ways to get more veggies in.  This was a BIG HIT……….  So now it’s time to share.  I hope you will enjoy this as much as my family an I did.

This recipe is for a 6 Qt or larger crock pot


    • 2 pack of Helen’s Kitchen Veggie Ground


  • 1 qt of vegetable broth
  • 1 pack of frozen yellow corn
  • 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
  • 4 stalks of celery sliced
  • 2 garlic cloves finely chopped
  • 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
  • 3 of cans of diced  tomatoes with liquid (I used one can of  fire roasted and two cans of no salt added diced tomatoes)
  • 1/2 cup of cauliflower puree
  • 1/2 medium yellow onion, diced
  • Green or Spring onion finely chop all of it
  • 1 TBSP olive oil
  • 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
  • 1 tsp of garlic and onion powder for seasoning veggie ground
  • 1/2 tsp of black pepper, salt
  • 1/4 tsp herb provence
  • 1 teaspoon sugar, optional

Step by Step

In a non-stick skillet add olive oil , veggie ground  and the 1 tsp of garlic and onion powder.  Cook according to directions which will be for 4-5 minutes and set aside.

In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.



Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.


Garnish with Avocado


Enjoy & Happy Cooking

Until Next Time


Full Flavor Healthy CrockPot Macaroni & Cheese made with Whole Grain Pasta

Macaroni & Cheese has been a favorite since I was a little girl. In my family mac & cheese never came from a box “EVER”.  The women in my family have always been serious about their cooking.  Whenever I went to visit my grandmother she always made me my favorite dish and boy oh boy…….she made the best.  She made the best everything and always made everything from scratch.   Now that I have share some good memories……..let’s make some HOMEMADE Macaroni & Cheese.


Making this in the crockpot was a first for me. Since it turned out great I had to share.

  • 13.25 ounce medium whole grain shell macaroni
  • 1 teaspoons olive oil
  • 1 cup skim or plain almond milk
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1/2  teaspoon of paprika
  • 1 cup of Shredded Sharp and 1 cup of Shredded Mozzarella Cheese or cheese of choice
  • 1/2 cup of cauliflower puree (optional-add’s extra fiber)
  1. Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
  2. Generously oil the sides and bottom of your slow cooker (I use about 1 tablespoons of  olive oil).
  3. Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
  4. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look and sprinkle paprika over the top to finish it off

I love taking a recipe and finding ways to make it healthier and not loose the delicious flavor.

Enjoy & Until Next Time,


Crock Pot Turkey Spaghetti with Whole Grain Pasta

I love making this Spaghetti…’s so flavorful. I recently made this when my brother, sister in law and nieces came for a visit. My brother insist ground turkey doesn’t taste good when making and whole grain pasta forget it. So I thought if I don’t tell him that it’s Turkey and Whole Grain Pasta he may change his mind.  This Spaghetti did just that. Since it’s a winning dish I thought I have to share it.


1 Box of Whole Grain Spaghetti Noodles

3 Jars of 24 oz Spaghetti Sauce ( I love Newmans)

3 lbs of Ground Turkey ( I prefer Organic)

1/2 of a medium onion

1/2 cup of green, yellow & red peppers


Sea Salt


Mrs. Dash


Black Pepper


Garlic Powder

Onion Powder

Herb de Provence

I start by prepping
Chop half of a medium onion and 1/2 cup of red, yellow and green peppers
( I purchase the frozen trio from Trader Joes’s….very convenient)


Set the onions and peppers aside

It’s time to make the herb and spice blend.


In a small bowl mix all of the following
1/4 tsp Thyme

1/4 tsp Sea Salt

1 tsp Oregano

1/2 tsp Mrs. Dash

1/2 tsp Fennel

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp of Paprika

1/2 tsp Herb de Provence


Set aside

Next preheat your pan 2 TBS of oil in a non stick pan and cook the ground turkey until browned.


Once the Turkey is browned turn off
the stove top an add all spice blend from the bowl


Get the spice blend evenly distributed


It’s time to use the crock pot

add all of your sauce, onions and peppers and the turkey and let it cook on high for 3 hour or low for 6

Cook your noodles according the the package

When everything is all done

You will have a delicious meal


A tip I picked up the other day from Bethenny Frankel’s tv show…….to reduce the fat of your favorite dressing add vinegar.  I love Ranch……. added a little vinegar……just enough to thin it out.  It taste terrific this is something simple to do to have what I enjoy in a healthier manner.

Enjoy & Until Next Time