Quarantine cuisine

So, it is safe to say that while social distancing, we are cooking a lot more at home these days. However, while wearing multiple hats with three kids under 6 at home (Mom, wife, teacher, housekeeper, therapist, chef, referee…), cooking full meals isn’t always the easiest.

But, with a slow cooker and one pot recipes on hand, cooking delicious meals without too many steps has become doable, while also tending to multiple tasks at home.

Here are a few of my favorite recipes that are fan favorites.

Stove top Vegan Quinoa Chili


1 cup of quinoa

1 Tablespoon of olive oil

1 onion, chopped

3 Tablespoons minced garlic

2 cans diced tomatoes

1 can tomato sauce

1 can green chiles

1 jalapeno, chopped

1 can black beans, drained

1 can corn, drained

1 can kidney beans, drained

1 1/2 Tablespoons chili powder

2 teaspoons cumin

1 1/2 teaspoons paprika

1 teaspoon cayenne pepper

salt & pepper to taste


Cook quinoa according to the package. Set aside once cooked. (I suggest starting the chili once quinoa has cooked. About 10 minutes)

Heat Olive Oil in a large pot over medium heat. Add onion. Cook about 2-3 minutes. Add garlic and stir.

Add prepared quinoa, diced tomatoes, tomato sauce, green chiles, jalapeno and spices. Stir all contents together. Add about 2 cups of water until ingredients are almost submerged. cover pot and reduce heat (low) and cook for 30 minutes.

Add in beans, corn (and optional lime juice, 1 lime) and increase from low to medium heat. Let beans and corn cook in the chili about another 5 minutes.

Serve hot.

Chicken, green beans, potatoes


4 boneless skinless chicken breasts

1 package of green beans

1 package of small Yukon gold potatoes, coarsely chopped into quarters

3 teaspoons minced garlic

Chicken seasoning (I use Mrs. Dash, original)

salt & pepper to taste


Wash and chop potatoes, layer on the bottom of the slow cooker.

Rinse green beans and layer on top of potatoes.

Add garlic

Season chicken. Add a pinch of salt and pepper. Lay chicken on top of green beans.

Cover and cook on High for 4 hours or low for 7-8 hours.

Serve the complete meal when finished!

Chicken Fajitas


4 boneless skinless chicken breasts

3-4 bell peppers (color of choice; I use red, yellow and orange)

1 large sliced onion

1 can diced tomatoes

3 teaspoons minced garlic

2 1/2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon paprika

salt & pepper to taste

lime juice (*optional)


Combine spices in a bowl. Mix together.

Pour half of the can of diced tomatoes in the bottom of the slow cooker and spread into an even layer. Layer half of the pepper/onion mix on top.

Add garlic

Add chicken

Sprinkle half of spices on one side of chicken. Flip chicken, sprinkle with the rest of the seasoning mix.

Add remaining tomatoes, peppers and onions.

Squeeze lime juice over everything before cooking (*optional)

Cover. Cook on high for 4 hours until chicken has cooked through.

Serve with chicken cut into strips, or shredded. Serve in (or out of) a tortilla, topped with fresh salsa and guacamole.

Slow cooker Vegetable soup


1 onion, chopped

3 celery stalks, chopped

2 carrots, peeled and chopped

1/2 a package of small Yukon gold potatoes, peeled and chopped

2 (14.5 oz) cans of fire roasted tomatoes

1 can of corn

1 package of soy beans

6-8 cups of vegetable stock (depending on thickness desired)

3 teaspoons minced garlic

2 bay leaves

1/2 teaspoons of dried thyme

salt and pepper to taste


Use a 6 quart slow cooker

Put all ingredients into the slow cooker

Cook on low for 6 hours

Slow cooker BBQ chicken


4 boneless skinless chicken breasts

fave chicken seasoning

salt, pepper to taste

1 cup BBQ sauce (I use Sweet Baby Rays)

1/4 cup Italian dressing

1/4 cup brown sugar

1 Tbsp Worcestershire sauce


Season chicken breasts with your favorite seasoning (I like to use Mrs. Dash original chicken seasoning) and pinch of salt and pepper. Place chicken in the slow cooker.

In a mixing bowl, combine BBQ sauce, Italian Dressing, brown sugar and Worcestershire sauce. Stir well until combined.

Pour contents over chicken in the slow cooker and cook on HIGH for 4 hours.

Serve whole or shredded. On a salad…on a bun…on it’s own.

(I serve it on a salad with: shredded iceberg, corn, black beans, chopped onion, diced tomatoes and chopped avocado).

Hopefully some of these recipes fill you (and your family up) while keeping you safe at home during these uncertain times.

Stay healthy, everyone!

2 thoughts on “Quarantine cuisine”

    1. Omg! Yay!!! It is definitely a crowd pleaser!!! So glad you liked it!! Thank you for sharing!! Stay healthy. Stay safe!

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