Day 8 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
Today begins a new week of experimenting with my Capsule Kitchen list. Again, my goal is simplicity. And, I found that in grocery shopping. Having a short focused list made shopping a breeze.
Pepperplate iPad App
Now that the stage is set and I’ve made 2 easy go-to meals, it’s time to start experimenting with some new recipes. And I have several recipes saved.
When we first started living in our RV, I had a small metal box storing recipes written on index cards. A couple of years ago my friend Jenni introduced me to a free food app called Pepperplate. I quickly transferred my recipes from the index cards to the app. Since then I’ve saved several recipes (many I’ve never made) and used the meal planning and shopping list features.
I have Pepperplate synced between my laptop and my iPad. I prefer to work on my laptop when adding new recipes or adding items to my shopping list. I use the iPad when I go shopping. It’s worked well.
To combine the Capsule Kitchen experiment and Pepperplate, I did a couple things.
First, I went through my saved recipes, looking for recipes that used my Capsule Kitchen ingredients. I created a “Capsule Kitchen” category and attached this category to those recipes.
Second, I created a “new recipe” that contains my Capsule Kitchen list in the ingredients section. When it’s time to grocery shop, I:
- select Capsule Kitchen - Summer recipe
- choose Add To Shopping List
- uncheck the ingredients I don’t need
- and Add To List the items I do.
Trying Something New Tonight
I’ve got that box of quinoa in my pantry and a recipe saved to Pepperplate. My success rate using quinoa in the past is 100%. As in, we’ve hated it 100% of the time. Let’s hope that having a box of muli-colored quinoa makes it more appealing to my family.
Crockpot Quinoa, Sweet Potato & Chicken Fajitas
- 1 cup quinoa, rinsed thoroughly
- 1 large boneless skinless chicken breast (or 2 small ones)
- 1 can corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cans (14.5 oz) petite diced tomatoes, not drained
- 1 cup chicken broth
- 4 small sweet potatoes (2 and 1/4 cup), peeled and chopped
- 2 cups (13 miniature) sweet bell peppers (red, yellow, orange)
- 1 fajita seasoning mix
- Flour or corn tortillas
- Optional toppings: shredded cheddar cheese, low fat sour cream, green onions
- Thoroughly rinse the quinoa. Drain and rinse the corn and black beans.
- Combine the quinoa, chicken, corn, black beans, diced tomatoes, and chicken broth in a crockpot.
- Peel the sweet potatoes and chop into small pieces. Add to crockpot.
- Remove the tops of the peppers and slice into long strips. You can choose to leave the seeds or remove them. Add to the crockpot.
- Add the fajita seasoning packet and stir everything together.
- Let cook for 3-5 hours on high watching it carefully so the quinoa doesn’t burn.
- When finished, shred the chicken, fluff the quinoa, and stir everything together.
- Serve on flour or corn tortillas and top with optional toppings.
I won’t add corn to the dish and I will be using Chicken-Better than Bouillon to make my chicken broth.
Is quinoa an ingredient you use? Do you use any apps for recipes or meal planning?