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Crock Pot Black Bean Soup

I made up a batch of this soup in my Crockpot the other day. I froze 6 servings in once cup Ziploc containers for lunches later, and kept 3 servings in the refrigerator for this coming week. I didn’t use all the liquid that was in the Crockpot at the end of cooking because I wanted the soup to be thicker. I was a little disappointed at the consistency of the soup, even after putting it through the blender for quite some time it was a little grainy and I was hoping more for a creamy consistency like thick and creamy split pea soup. If anyone has any suggestions for how I might achieve that better I’d love to hear it!  I used the rest of the liquid that was in the crock pot which was about 2 ½ cups to cook some long grain brown rice for dinner that night and gave us a sort of refried bean flavored rice.

Calorie Count: 1 Cup = 125 Calories


  • Crock Pot – Black Bean Soup
  • 1lb Dried Black Beans – Sorted, soaked overnight and then rinsed and drained.
  • 6 Cups – Chicken Stock
  • 5 Roma Tomatoes
  • 2 Cloves Minced Garlic
  • 1 Tablespoon – Chili Powder
  • 1 Teaspoon –  Cumin Powder
  • ¾ Teaspoon – Ground Black Pepper
  • ½ Teaspoon – Hot Sauce
  • 1 Teaspoon – Paprika

Preparation: Sort black beans and soak overnight, rinse drain and add to crock pot. Put all ingredients in the crock pot stir to combine and cook on high for 3 ½ hours. Stir again and then cook on low for another 2 ½ hours. When completed used either an immersion blender to puree or add to a blender in small batches.

(Recipe came from a user named SCHNOZZLES at

Tzatkiki Sauce

I made up a batch of this Tzatkiki sauce. I’ve gotten Jason to switch over to eating Pita Chips and Tzatkiki as a snack instead of Doritos Chips when he gets home from work. I love it as a substitute for mayonnaise on a half a turkey sandwich as a dip for some Nut Thin crackers ( by Blue Diamond ) or as an alternative dip for artichokes. Way less calories than mayonnaise or butter, plus much healthier!

Calorie Count: 1 TBSP = 17 Calories /  1/4 Cup = 68 Calories


  • 4 Cups plain nonfat yogurt
  • 1 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
  • 3 teaspoons salt
  • 4 garlic cloves, chopped
  • 2 Tablespoon chopped fresh mint or dill plus additional sprigs
  • 2 Tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground black pepper

Preparation: Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 2 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef’s knife, mash garlic to a paste with remaining 1 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.

Notes: I used mint, not dill as neither Jason or I are a fan of dill and I probably got a little too much red wine vingar in it the first time around. Might cut that in half on the next batch.

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Author: Pandora Williams

Author of Desperately Seeking Slender

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