Skinny Southern Sunday's

                                        

  

Remember those Sunday's when the entire family does the "happy, please feed me dance", while the ladies set the table for the spectacular spread ahead? Well, when the SFG's find themselves getting "home-cooking sick", they relive those moments in their personal kitchens. 

This southern Sunday favorite is a triple bean stew, slow cooked with veggies, poured over garlic quinoa, and served with a side of crisp smothered cabbage. 

Beans used for this dish includes kidney, pinto, and small red beans. Veggies include, celery, red and green bell pepper, italian parsley and onion.

Meat is not included in this recipe, but can defintely be added.  However, for a meatless smokey flavor, smoked paprika will do the trick.

Directions:

1. Wash beans and soak for 45 minutes

2. Add soaked beans and ingredients except parsley to a large soup pot and bring to boil 

3. Reduce heat to medium to low temperature to allow simmer

4. Add 1/4 of water to a medium pot and boil

5. Add quinoa to pot, boil, and remove from heat once water is completely dissolved

6. Add a dash of sea or kosher salt, and fresh minced garlic to quinoa

7. Once beans are done, pour the stew over the quinoa 

Crisp Smothered Cabbage

Directions:

1. Wash cabbage head and cut into medium strips

2. In a large skillet add 2tbs of Evoo and heat on high temperature

3. Season cabbage with favorite seasonings (a mixture of spice and nutty flavoring was used in this recipe)

4. Add cabbage to skillet and sauté until crisp and tender 

With the combination of two southern favorites, births a Skinny Southern Sunday meal for the entire family to enjoy!

Fabuliciously Yours,

SkinnyFat Girls 

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