1/2 c. celery, chopped 1/2 c. carrot, chopped 1 (28 ounce) can of crushed tomatoes ** 1 (16 ounce) can of
diced tomatoes ** 1/2 tsp.
Not exact matches
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned
diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed
** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of
diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated ginger
** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small
tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth
** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
* You can use your favorite mix of ground meat as well
** I used this one
*** I used this can of crushed
tomatoes and this can of
diced tomatoes - I recommend always adding extra basil and garlic if you use plain
tomatoes.