Slow Cooker Summer Corn Chili, Cucumber Salad, Kimchi, Watermelon, DD Banana Cream Pie, Rooibos Iced Tea

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Slow Cooker Summer Corn Chili, Cucumber Salad, Kimchi, Watermelon, DD Banana Cream Pie, Rooibos Iced Tea

Prep Time 4 20

Cook Time 8

Servings

Calories 740kcal

Ingredients

Slow Cooker Chili

1 tsp Extra-virgin olive oil
5 oz Ground beef 97/3 lean
½ Onion finely chopped
½ TBSP Garlic minced
½ Jalapeño pepper diced
½ Red bell pepper diced
1 tsp Paprika
½ tsp Ground cumin
1 tsp Chili powder
1/4 cup Red kidney beans drained and rinsed
1/2 cup Corn
7 oz Fire roasted tomatoes
2 cups Beef broth
2 TBSP Cheddar cheese optional (shredded)

Iced Rooibos Tea

2 cups Water
2 Rooibos tea bags
Ice cubes

Cucumber Salad

2 cups Cucumbers sliced
2 TBSP Red onions thinly sliced
1/8 tsp Extra-virgin olive oil
½ tsp Red wine vinegar
Black pepper to taste

Fried Eggs

2 Eggs
1/8 tsp Extra-virgin olive oil
Black pepper to taste

Kimchi

1/2 cup Kimchi

Watermelon

2 slices Watermelon

DD Banana Cream Pie

2 slices DD Banana Cream Pie See recipe in notes

US Customary - Metric

Instructions

Prepare all ingredients as listed.
Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Add onion, garlic, jalapeño, and red bell pepper to the skillet and sauté until softened. Stir in paprika, cumin, and chili powder, and cook for about 1 minute until fragrant.
Transfer the beef mixture to a slow cooker. Add kidney beans, fire-roasted tomatoes, corn, and beef broth. Stir to combine. Cover and cook on low for 7–8 hours or high for 3–4 hours, until thick and flavorful.
Bring water to a boil, remove from heat, and steep rooibos tea bags for about 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until chilled. Serve over ice.
In a bowl, toss cucumber and red onion with olive oil and red wine vinegar. Season with black pepper to taste.
Heat olive oil in a small pan over medium heat. Fry eggs until whites are set and yolks cooked to your preference. Season with black pepper.
Serve the chili topped with a fried egg and cheese, with cucumber salad, kimchi, watermelon, pie, and rooibos iced tea.

Notes

Divine Dish Banana Cream Pie

Makes one 9" pie,

8 servings

Ingredients

Crust 1 1/4 cups Rolled oats
6 Medjool dates pitted
3 TBSP Almond butter
1/4 tsp Ground cinnamon

Vanilla Custard Filling

2 cups Cottage cheese low fat
1 cup Soy milk
2 scoops Vanilla protein powder (FOR ALL PROTEIN POWDERS, WE ALWAYS RECOMMEND PEA-BASED PROTEIN)
3 TBSP Cornstarch
3 TBSP Maple syrup
2 tsp Vanilla extract
3 Bananas ripe but firm, sliced

Whipped Yogurt Cream

1 cup Greek yogurt
1 TBSP Maple syrup
1 tsp Vanilla extract

Topping 1/4 tsp Ground cinnamon, or 1 tsp dark chocolate shavings

INSTRUCTIONS Make the crust: Pulse oats in a food processor until coarsely ground. Add dates, almond butter, and cinnamon; process until the mixture holds together when pinched. Press firmly into a 9" pie dish, bottom and sides.

Bake at 350F (175C) for 10-12 minutes until set and fragrant. Cool completely.

Make the custard: Blend cottage cheese and soy milk until completely smooth, about 60 seconds. Whisk in cornstarch, protein powder, and maple syrup. Pour into a saucepan over medium-low heat and cook, whisking constantly, until thickened to a pudding consistency, 4-6 minutes. Remove from heat, stir in vanilla, and cool 10 minutes.

Assemble: Layer half the banana slices over the cooled crust. Pour the custard over, smooth the top, and press the remaining banana slices in.

Cover and refrigerate at least 4 hours or overnight until fully set.

Whip the yogurt cream: Stir Greek yogurt, maple syrup, and vanilla until smooth and glossy. Spread or dollop over the chilled pie. Finish with cinnamon or chocolate shavings.

Nutrition