Sweating it out at the pumpkin patch.

Let's all agree that it is TOO HOT to be fall here in SLO. This weather means that I don't want to even think about turning on the oven and heating up the whole apartment. With that in mind, here's a recipe perfect for those of us who are short on time and are lucky enough to own a crock pot. (Really though-you can make anything in a crock pot. Go invest in one if you don't already).

Slow Cooker Pesto Chicken

The easiest of easy dinners. 

Time required: 3-4 or 6-8 hours depending on slow cooker setting

Special equipment: slow cooker

6-8 boneless, skinless chicken thighs

6 oz pesto

½ cup chicken broth

Turn slow cooker on to high. Combine all ingredients in the slow cooker, stir, and close lid. Cook 3-4 hours on high or 6-8 hours on low.

Goes well with a side of pasta and steamed veggies.

Breakfast is the best meal.

Last week, there were two consecutive days where literally all of my meals except breakfast were takeout-and I'm sure I'm not the only one. SO: when life gets moving too fast, eating a substantial breakfast makes a world of a difference in being able to power through hard days, hard midterms, hard workouts, etc.

Egg White Oatmeal

Time required: 7-10 minutes

Though it may sound weird, added protein from the egg whites helps this oatmeal keep you feeling full longer while giving the oatmeal a custard-y texture!

½ cup rolled oats

½ cup milk (of your preference; I use light vanilla soy)

½ cup water

Sprinkle of dried cranberries (I usually use around a ¼ cup)

1/3 cup egg whites

Combine the oats, milk, water, and cranberries in a microwaveable bowl. This mixture will boil, so make sure the bowl is deep enough. Microwave for 3 minutes. Stir in the egg whites, microwave for 45 seconds, stir again, then microwave for 45 more seconds. Be sure to keep an eye on it so that it doesn’t bubble over and make a mess out of your microwave-that’s happened to me too many times.

Toppings are totally up to you-I usually opt for things like chia seeds, cinnamon, honey, pumpkin butter, etc. Sometimes I'll throw in some cookie butter or nutella but only if I'm feeling really naughty ;)

Midterms season.

Sweet Potato Quesadillas

Aka my ultimate comfort food on days that cooking just isn’t going to happen.

Time required: 20 minutes

Equipment needed: Pan or skillet or George Forman grill 

Ingredients:

1 large sweet potato

1 tortilla

shredded lite Mexican cheese

Stab the sweet potato a few times and microwave 5-7 mins or until soft. Peel the sweet potato (careful not to burn yourself) and mash half the sweet potato with a fork. Spread the mashed sweet potato on one half of the tortilla. Cover with cheese (how much is up to you). Fold up tortilla. Grill until cheese is melted and the tortilla is crispy. Serve with salsa, guacamole, or eat plain.

You can make this in a pan or skillet, but I’m partial to the grill marks of my George Foreman.

Pro tip: the leftover sweet potato half makes a great late-night study snack when heated up with some peanut butter! Sounds gross but it works. 

Missing summer already? Me too.

Coconut Chicken with Pineapple Quinoa

I've been having coconut cravings lately, so this fit the bill! Sweet and spicy and super satisfying. Good with some steamed veggies.

Time required: 4-5 hrs passive, 30-45 mins active

Special equipment needed: Strainer, 1.5 qt (or larger) pot, skillet large enough for 6-8 chicken thighs

Chicken:

6-8 boneless, skinless chicken thighs

1 cup canned lite coconut milk

1 tbsp ground ginger

1 tsp ground pepper

1 tsp red pepper flakes

Quinoa:

·      1 cup quinoa

·      2 cups liquid (I ended up using the rest of the coconut milk, which was about a cup and then an additional cup of water).

·      ½ cup canned crushed pineapple

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for 4-5 hours in the fridge. Grill until the thighs’ internal temperatures reach 165F.

Rinse the quinoa in the strainer under cold water, then add to a pan with the 2 cups of liquid. Bring to a boil, then reduce temperature and let simmer for about 15 mins or until all the liquid is gone. Take off heat and add the pineapple.

Fall means sweaters, boots, and...pumpkin chili?

Turkey Pumpkin Chili

Pumpkin is usually reserved for baked goods and desserts during this season, but adds a nice hint of flavor to a classic chili. Get ready for leftovers!

Time required: 25 mins active, 20 mins passive

Special equipment: skillet, large pot

1 lb ground turkey

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, minced

1 cup pumpkin puree

1 cup canned tomatoes

1 cup low-sodium vegetable stock or water

1 15 oz. can black beans

1 tbsp cumin powder

2 tbsp chili powder

 salt and pepper

Add the onion and oil to a skillet on medium high heat. Cook for 3-4 minutes, then add garlic and cook for another minute. Add the ground turkey, breaking up the pieces and stirring occasionally until all pink is gone. Season to taste with the salt and pepper (sometimes I even throw in a dash of poultry seasoning).

Add turkey, pumpkin, canned tomatoes, vegetable stock (or water), cumin, chili powder, and black beans to the large pot. Stir well. Season to taste with salt and pepper. Bring to boil and stir well again. Reduce heat and simmer for 20 minutes.