When Biz announced that this weeks BSI Blogger Secret Ingredient was Leftovers! I totally had to post this! I made this on Sunday and I have kinda a stockpile of recipe and probably wasn't going to list this for a few weeks. This yielded a LOT of leftovers and I ate it several different ways so I moved it up, posted it and submitted it to this weeks BSI.
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!
This is my submission to this weeks BSI hosted by Dave from My Year on the Grill.
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
This is linked with:
Foodie Friday at Designs by Gollum
Vegetarian Foodie Friday at Breastfeeding Mom's Unite
Friday Favorites at Simply Sweet Home
Recipe Swap over at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Family Food Fridays at Get Healthy Cheap
Wholesome Whole Foods at Health Food Lover
Fabulous Friday Finds at Frou Frou Decor
What's Cookin' in the Kitchen at Katie's Cucina
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's For Dinner Mom?
Hearth and Soul at Girlichef
Dr. Laura's Tasty Tuesday at Dr. Laura's Adventures
Ingredient Spotlight: Pumpkin at Eat at Home
Calories calculated from calorieking.com. Some numbers are approximate and rounded.