Thursday, October 21, 2010

Sweet & Spicy Big Veggie Pot





I got this recipe from the Hungry Girl site.  She has some awesome lo cal recipes. This is my favorite.  Love how it's in the crock pot too!

It's a giant big ol' pot of veggies with a delicious thick pumpkin sauce.  AND. It is incredibly low calorie and healthy!  (maybe this will make up for all the stinkin' amish bread creations I've been making!) 




I stuck fairly close to the recipe but I don't think there would be a right or wrong way to make this.  You could throw pretty much anything in there.

This also makes a lot.  Really a lot.  But considering the whole crock pot is only like 900 calories, I think it's okay. My husband wasn't enthused by the lack of meat and the "funky" vegetables.  What does he know anyway!  My brother and I loved it!

The first night, I just ate it straight up, in a bowl.  Despite it's lack of protein, I found it quite filling.  

The next evening, I cooked some chicken tenders to go along with it.  The kids ate their chicken tenders plain, I mixed mine with the veggies. Very tasty. 




The next day for lunch, I took some leftover chicken, a toasted tortilla and made myself a wrap.  This was awesome too!  So we have one huge pot of veggies and 3 days worth of meals, all different ways. Very nice.  My brother ate several wraps like this too so this pot went a long way!






Sweet and Spicy Big Veggie Pot Recipe
Adapted from Hungry Girl

1 1/2 cups butternut squash, peeled and cubed
1 lb. eggplant, peeled and cubed
1 1/4 lbs. cabbage, cored and cut in chunks
1/2 lb. zucchini, sliced (about 1 large or 2 small)
1 large onion, chopped
1/2 lb. carrots, chopped in chunks (about 1 1/2 cups)
15 oz. canned pumpkin
1 can (6 oz) tomato paste
2 tbsp. brown sugar
1 tbsp. garlic
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. cumin
1/2 tsp. chili powder

Place all cut veggies in a large slow cooker. Combine pumpkin, tomato paste and spices in a small bowl and dump on top of the veggies. It will be very, very full but will cook down. Gently stir. Cook on high for 3 - 4 hours or 6 - 7 hours on low.

Total calories = 910 calories
10 servings = 91 calories per serving




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

22 comments:

  1. I love leftover recipes. I love seeing all the ways to take one dinner and mix up into a ton of different possibilities. I personally could have eaten a handful of those wrap. I am a sucker for anything in a tortilla.

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  2. Leftovers are a blessing. They're like getting a free pass to dinner.

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  3. this cracks me up. my husband would say the same thing and then refuse to even taste it---but it is right up my alley...i love veggies and the pumpkin seems like a really tasty addition.

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  4. Sounds tasty! I've made some of the hungry girl recipes, and they are usually pretty good. This one sounds great!

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  5. Veggies + crock pot Heaveny recipe. I'm adding this of things to make soon.

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  6. Yum! The mix of veges sounds wonderful!

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  7. OH.. this looks SO good! I can't wait to give it a try.

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  8. That sounds really good! I'm not big on following recipes I see online, but I might have to give in and try this one!

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  9. This is exactly the kind of dinner I love - lots of veggies, low in calories, and delicious. I'm dying to try that pumpkin tomato sauce that they're cooked in.

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  10. I love this sort of meal. When I have an overflow of veg in the garden I do a similar dish and freeze it. We now have masses in the freezer here in the UK for winter. Diane

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  11. you had me at thick pumpkin sauce. I could probably eat a whole HUGE bowl of just this for dinner and be so happy.

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  12. What fabulous flavors! I love all of the spices and the veggies you've used Debbi! What a delicious and healthy dish!!! (seem to be using lots of exclamation points!) Thanks for sharing with Friday Potluck again this week.

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  13. yum! looks so delicious and healthy, so rich in flavors! happy weekend! :)

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  14. What a fun recipe Debbi! You always make the most interesting and delicious-sounding dishes. So impressive! I would make this in a heartbeat.

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  15. I'm wondering if the ingredients from pumpkin on down could be mixed for a sort of pumpkin ketchup that would be a yummy fall condiment- sort of like a chutney.

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  16. I saw this and knew it was for me,also. What a great dish with wonderful ingredients. Thanks for the link.

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  17. This sounds fabulous! Thanks for sharing. Happy Monday!

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  18. Leftovers was definitely a fun pick! Wish I woulda remembered...ugh. Well, your dish sounds delicious, for sure! Thanks for sharing it with the hearth and soul hop, too :D

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  19. Wow, sister, you really got a lot of mileage out of that recipe. But I just love versatile recipes like that. Thanks for sharing with the Hearth and Soul hop.

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  20. Sounds very flavorful!

    Thanks for linking up for Friday Favorites!

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  21. This is a great all-purpose way to get your veggies, it seems! And, you were able to use it in a variety of dishes to boot - I love to be able to get more bang for your buck (and time).

    Thank you for sharing at Dr. Laura's Tasty Tuesday!

    Dr. Laura

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