To start things off, this healthy, comforting, and warm soup can be made 100% in the crockpot. It’s a great way to sneak in your veggies (yes, kale is still a superfood in 2019). Besides the kale, this recipe also calls for beans and quinoa. Once you see how easy and delicious this soup is, you’ll be making it every week. Here’s how to make it:

1 cup uncooked quinoa, rinsed thoroughly
2 cans diced tomatoes
1 onion, diced
3 cloves garlic, minced thoroughly
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 bay leaves
4 cups veggie broth
salt and pepper, to taste
1 bunch kale, stems removed and chopped

1. Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
3. Serve immediately.

Making your own chicken tikka masala may sound intimidating, but this recipe certainly is not! Plus, the long cooking time yields a softer, may we say better, chicken. One you start making this chicken tikka masala, you’ll never go back. Here’s how you do it:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces
1/2 large yellow onion, diced
4 cloves garlic, minced
2 tbsp freshly, finely grated ginger
1 (29 oz) can tomato puree
1 1/2 cups plain yogurt
2 tbsp olive oil
2 tbsp lemon juice (does not need to be fresh squeezed)
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp paprika
2 tsp spalt
3/4 tsp cinnamon
3/4 tsp ground black pepper
2 bay leaves
1 cup heavy cream
1/2 tbsp cornstarch
Prepared rice
Chopped cilantro

1. In large mixing bowl, mix together the onion, garlic, ginger, tomato, yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika,salt cinnamon and pepper. Stir until combined.
2. Pour half of sauce into crockpot, followed by the chicken. Then cover the chicken with the remaining half of sauce.
3. Add in bay leaves.
4. Cover and cook on low for 8 hours or on high for 4 hours.
5. Twenty minutes before finish, combine the heavy cream and cornstarch in a mixing bowl. Gently pour that mixture into crockpot and leave for twenty minutes while you prepare rice.
6. Serve immediately with rice and chopped cilantro.

This twist on a classic Italian wedding soup will keep you full and satisfied through the winter months. These turkey bites and warm cooked kale will definitely make you want seconds. Serve it it with a side of bread for an absolutely unforgettable meal. Here’s how:

2 slices bread
1/4 cup milk
1 pound lean ground turkey
2 cloves chopped garlic cloves
1 medium chopped shallot
1/2 teaspoon freshly grated nutmeg
1 teaspoon oregano
1/4 teaspoon red pepper flakes
salt and freshly ground pepper to taste
1/2 cup grated parmesan cheese
2 tablespoons Italian parsley
1 beaten egg
1 tablespoon olive oil
8 cups vegetable broth
1 can of drained and rinsed white beans
2 sliced carrots
1/2 chopped yellow onion
4 cups kale

1. Add milk to a large mixing bowl then add in tear sized chunks of bread to soak. Add in the turkey, shallot, garlic, nutmeg, oregano, red pepper, salt,pepper, parmesan cheese, parsley and egg and mix together with finger until the mixture ix combined. Then use your hands or a small scoop to make small (around 1/2 inch) balls.
2. Heat the olive oil on a skillet over medium high and lightly sear the meatballs for 1-2 minutes on each side.
3. Add beans, carrots, onion, kale and broth to crockpot. Add the meatballs, cover and cook on low for 7-8 hours.
4. Serve the soup immediately. Add parmesan and fresh parsley to the top.

We know what you’re thinking, vegetable medley, really? But this is not just any veggie medley. With a variety of vegetables, spices and flavors, this medley is guaranteed to become a staple and just the thing to start off your 2019 dinners.

1 chopped onion
1 chopped bell pepper
1 chopped zucchini
2 cans diced tomatos
2 cups sliced mushrooms
1/4 tsp garlic porder
1/2 tsp dried oregano
1/8 tsp pepper
You can also add in any other veggies you have laying around

1. Place all ingredients in slow cooker on low.
2. Cover and cook for 8 hours, or until vegetables are soft.

This beanless chili has bacon, beef and squash. With a little bit of smokiness and a little bit of sweetness, there’s nothing you won’t love about this gluten free chili recipe. Here’s how you make it:

1/2 lb bacon
2 lb ground beef
1 tsp sea salt
1 tbsp smoked paprika
1 tbsp chili powder
1/2 tsp ground chipotle pepper
1 large diced sweet onion
2 peeled and diced sweet potatoes
1 lb peeled and diced butternut squash
14 oz diced tomatoes
2 tbsp tomato paste
black pepper and salt to taste

1. Bake your bacon. You can do this any way you prefer, but one method is to bake it: Preheat oven to 350 F. Lay the bacon in a single layer on a parchment paper covered baking sheet. Bake for 12-15 minutes, until bacon is crisp. Then chop bacon and place in fridge to use as a garnish.
2. In a large skillet on medium heat, pour leftover bacon fat. Add the beef, salt, paprika, chili powder and ground chipotle pepper. Cook beef for 6-8 minutes, until cooked through. Stir often. 3. Combine the sweet potato, diced onion, butternut squash and ground beef in the slow cooker. Cover with roasted tomato and tomato paste. Stir and leave on crockpot for 5-6 hours.
4. Serve immediately. Don’t forget to top with bacon.

Fight off a winter cold with this healthy soup. Chalk full of antioxidants, this soup is perfect for stopping a cold in it’s tracks or getting you back on track after a few weeks of holiday indulgence. Either way, this soup is perfect for an easy winter dinner. Here’s how you make it:

2 tablespoons butter
4 cups chopped leeks
2 tablespoons chopped ginger
8 cups broccoli florets (2 heads)
1 tsp turmeric
1 tsp salt
black pepper to taste
1 tbsp sesame oil
6 cups vegetable stock

1. Heat butter in a large pan on medium heat. Add in the leeks and cook until the leeks are cooked through, which is about 8 minutes.
2. Add the cooked leaks, ginger, broccoli, turmeric, salt and sesame oil to the crockpot. Cover and cook on low for 3-4 hours.
3. Blend soup until smooth using an immersion blender or regular blender.
4. Serve with bread for a complete meal.

Yes, you can make healthy veggie burrito bowls right in your crockpot. With a bunch of different vegetables, rice and toppings, this recipe is easily customizable depending on what you like. Here’s how you make it:

1 diced onion
1 diced bell pepper, any color
1 finely chopped mild red chili pepper
1 cup brown rice
1 can black beans, drained
1 can chopped tomatoes
150 ml water
1 tsp smoked paprika
1t/2 tsp ground cumin
Salt
Black pepper
Your choice of toppings: grated cheese, avocado, sour cream, cheese, chopped tomato, etc

1.Add in all the burrito bowl ingredients excluding the toppings to your crockpot. Mix thoroughly.
2. Cook on low for around 3 hours, until rice is cooked.
3. Serve, add toppings and eat immediately.

When you’re easing back into healthy food post-holiday. nothing is better than this curried lentil soup. Rich in flavor and texture, this soup is packed full of protein and veggies. Here’s how you make it:

4 cloves garlic, peeled and minced
2 large carrots, diced
1 medium onion, peeled and diced
6 cups vegetable stock
1 1/2 cups uncooked green or brown lentils. Be sure to rinse them.
1 tbsp curry powder
1 tsp garam masala
1 tsp ground cumin
2 cups baby spinach
3 tbsp lemon juice
salt and pepper

1. Add carrots, garlic, onion, stock, lentils, curry powder, cumin to slow cooker and stir. Cook on high for 5-6 hours or low for 6-8 hours.
2. Stir in spinach and lemon juice until combined.
3. Stir and add salt and pepper to taste. Serve warm.

This casserole is perfect for any time of day. Breakfast, lunch or dinner, this veggie friendly egg casserole is a healthy meal will take your mind to the Greek islands and your stomach to heaven.

1 tbsp butter
3 cups sliced cremini mushrooms
1/2 red pepper, chopped
12 oz diced potatoes
1 box frozen chopped spinach,thawed
1 cup frozen artichoke hearts, thawed and quartered
1/2 cup sun-dried tomato
1 package chedder cheese
4 ounces goat cheese
8 eggs
1 tbsp dijon mustard
2 cups whole milk

1. Line slow cooker with a liner and cooking spray. Melt butter in pan and cook the mushrooms and red bell peppers about four minutes, until softened.
2. Pour the potatoes into the slow cooker and top with layers of half the mushroom and bell pepper mixture, half of the spinach artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and swiss and then repeat with the rest of veggies and cheese. Top with goat cheese.
3. Whisk eggs, mustard and milk. Season to taste and then pour evenly over the layers of veggies and cheese.
4. Cook for 8-10 hours on low or 4-5 hours on high or until eggs are done.
5. Remove liner from crockpot and let sit for 10 minutes. Slice and serve.

Still craving lasagna post holidays? Well this healthy lasagna recipe you won’t even miss the noodles. Here’s how you make it:

2 medium zucchini
1 medium eggplant
salt
16 ounces tomato pasta sauce
1 red onion
1 red pepper
16 ounces cottage cheese
2 large eggs
8 ounces shredded mozzarella cheese

1.Slice zucchini and eggplant length-wise into long slices so that they resemble lasagna noodles. Spread them onto towel and sprinkle them with salt. Let stand for 15 minutes.
2. Coat crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom.
3. Beat together cottage cheese and eggs.
4. Layer one layer of eggplant noodles, one third of cottage cheese, one third of pepper and onion, one third of mozzarella and 1/2 cup tomato sauce
5. Create second lasagna layer using zucchini noodles. Follow same process as step four.
6. Repeat step four for your final layer.
7. Cover and cook for 2-3 hours, eggplant should be tender. Once eggplant is cooked, turn off slow cooker and let stand until liquid is gone, 30 minutes to an hour. Serve hot.