This recipe brings back a lot of memories – these were the sort of green beans I grew up eating.  Fresh green beans that were tender from slow cooking away on the stove all day.  When I was cooking this dish I was out running errands and the moment I walked in the door I was transported back to my grandma’s kitchen.  If you like old-fashioned, southern-style green beans, then you are going to love this recipe!  A lot of folks like to cook their green beans with ham or bacon for extra flavor but I kicked these up a notch and used smoked sausage instead – SO GOOD.  My Slow Cooker Green Beans & Potatoes with Smoked Sausage makes 8 servings at 3 WW SmartPoints on both the Blue and Green WW plans and 160 calories each.

This recipe is so easy – just a handful of simple ingredients plus a few minutes of prep work, and you’ll have a huge pot of flavorful green beans.  These make a great side dish to just about any meal and if you need a dish to bring to a potluck, I guarantee these will be appreciated!  I’m not gonna lie though, the first time I made these I had a big ol’ bowl for dinner.  They practically have everything you need anyway – veggies, potatoes, and protein!  So why not?!  I most definitely was not made about it.

As I mentioned, I used smoked sausage to flavor the beans.  I went with Gilbert’s Craft Sausages Andouille Chicken Sausage.  These are my favorite!  They’re just 2 WW SmartPoints each and packed with tons of flavor.  You can check their store locator to see if you can find these near you but if not, no worries, you can substitute a similar pre-cooked sausage such as smoked turkey sausage.

Tender green beans, soft potatoes, and flavorful smoked sausage – you will love this recipe! My Slow Cooker Green Beans & Potatoes with Smoked Sausage makes 8 servings at 3 WW SmartPoints on both the Blue and Green WW plans and 160 calories each.  Enjoy!

Slow Cooker Green Beans & Potatoes with Smoked Sausage

 

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Prep time

5 mins

Cook time

4 hours

Total time

4 hours 5 mins

 

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

• 2 lbs fresh green beans, trimmed and cut into 2 inch pieces
• 1.5 lbs red potatoes, cut into 1 inch chunks
• 4 Gilbert's Craft Sausages Smoked Andouille Chicken Sausages*, cut into ½ inch rounds
• 2 cups chicken broth or stock
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• 1 tsp onion powder

Instructions

1. Add all ingredients into a slow cooker and stir well.
2. Cook on low heat for 6-8 hours or high heat for 4 hours, until the green beans and potatoes are tender.
3. Adjust seasonings to taste. (I added quite a bit more salt but this will depend on your taste and the chicken broth you used.)

Notes

Slow Cooker Green Beans & Potatoes with Smoked Sausage makes 8 servings at 3 WW SmartPoints each on both the Blue and Green WW plans.

You can also divide the dish into 6 servings for 4 WW SmartPoints each.

*If you are unable to find this brand of sausage you can look for a similar precooked sausage such as smoked turkey sausage. Depending on the brand you may need to recalculate points.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the recipe | Calories: 160 Fat: 3 Saturated fat: 1 Carbohydrates: 24 Sugar: 4 Fiber: 4 Protein: 10

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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If you’ve never made any of my recipes before, start with this one.  This one is a keeper.  My Southwest Chicken Soup is a family favorite that’s been around for years.  In fact, this is one of the first recipes I shared on a cooking blog I had maaaany many years ago, maybe 8 or 9 years ago now?! Anyway, like I was saying – this recipe is one of my all time favorites.  It’s warm, hearty, and cooks in the crockpot while you’re away doing all the things.  I forgot to mention that it’s 0 (ZERO!!) WW SmartPoints on the Blue plan.  The Blue plan wasn’t around when I first came up with this soup so the zero points is just a major perk.

The best thing about this soup is that you literally just throw a bunch of stuff into a crockpot and come home to the most delicious homemade soup in the world.  My favorite thing to do is prep the crockpot at night before bed and leave it in the fridge overnight.  In the morning I just pull it out and set it to cook before walking out the door.

Since the soup is zero points you can really have fun with the toppings! I love to top it with avocado and Greek yogurt and serve something on the side for dipping.  Corn thins, tortilla chips, or cornbread are some of our favorites!  The recipe makes a huge pot of soup so you’ll have plenty to serve for easy meals throughout the week plus it freezes so well – I usually freeze half in single serve portions for easy lunches when I’m in a pinch.

My Crockpot Southwest Chicken Soup is 0 Blue WW SmartPoints regardless of how you divide it.  I usually divide mine into 8 hearty servings which is 5 WW SmartPoints on the Green plan.  Enjoy!

Southwest Chicken Soup

 

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Author: Rachel's Healthy Plate

Serves: 8-10 servings

Ingredients

• 4 chicken breasts (~ 2 lbs, no need to thaw if they are frozen)
• 28 oz can diced tomatoes
• 8 oz can tomato sauce
• 4 oz can diced green chilies
• 15 oz can low sodium chicken broth
• 15 oz can black beans, rinsed and drained
• 15 oz can red or pinto beans, rinsed and drained
• 15 oz can corn, drained
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• ½ tsp paprika
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp oregano
• pinch of crushed red pepper

Instructions

1. Put all ingredients except for chicken into a crock pot. Stir well.
2. Add chicken breast and cover with the mixture.
3. Cook on high heat for 4 hours or low heat for 6-8 hours, until the chicken shreds easily.
4. Remove chicken from crock pot, shred, and return to the soup.
5. Serve as desired - have fun with toppings!

Notes

Entire batch of my Crockpot Soutwest Chicken Soup is 0 WW Smart Points on the Blue plan- divide as you wish!

1/8 of the recipe is 5 WW SmartPoints on the Green plan.

Topping suggestions: avocado, greek yogurt or sour cream, shredded cheese, green onions, cilantro, corn bread, tortilla chips, corn thins.

The nutritional info shown is for ⅛ of the recipe.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

*Spice mixture is adapted from a homemade taco seasoning recipe on Allrecipes.com

Nutrition Information

Serving size: ⅛ of the recipe | Calories: 310 Fat: 5 Saturated fat: 0 Carbohydrates: 26 Sugar: 9 Fiber: 6 Protein: 36

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation! 

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Pulled Pork Tenderloin with Apple Butter BBQ Sauce….. did I catch your interest?!  As we all know, I’ve been ALL about apple butter this fall and finding fun ways to use it!  I love the combo of pork and apples so I decided to take that delicious duo a step further and create an apple butter BBQ sauce.  The recipe is simple to make and comes together in minutes! The best part?! The pork tenderloin cooks in the crock pot while you’re off doing all the things.  I used Smithfield Marinated Fresh Pork which comes pre-trimmed and marinated to ensure the juiciest, most flavorful pork every time.

You can find Smithfield Marinated Fresh Pork in the refrigerated meat section of your local Wal-mart and it’s available in several flavors, all 100% fresh pork with no artificial ingredients.  Because the tenderloin is perfectly seasoned, you can whip up flavorful meals any night of the week in no time.  We’ve tried and loved the Roasted Garlic & Cracked Black Pepper and the Sweet Teriyaki flavors.  For this recipe we’ll be using the Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin.

Ready for the recipe?!  Into the crock pot goes the pork tenderloin with a splash of water.  While the pork does it’s thing we’ll spend a couple of minutes mixing up the apple butter BBQ sauce plus a quick apple and Greek yogurt slaw.  It really doesn’t get easier than this!

The apple butter BBQ sauce comes together in just a couple of minutes – you need some apple butter (I recommend using my Crockpot Apple Butter which is no sugar added but you can substitute store bought if needed), ketchup, Worcestershire sauce, vinegar, and a few spices.  This combo makes a sweet and tangy BBQ sauce that is super versatile and can be used with a variety of meats!  I love that it adds a subtle hint of the warm spices from the apple butter.  So good!

Once the pork is cooked all that’s left to do is shred it and mix in the delicious BBQ sauce.  The pork is fabulous on it’s own so if you have picky eaters in your house you can keep some of the pork set aside and let them use it however they’d like!  When it’s time to serve just pile it high onto a light bun, top with a scoop of creamy slaw, and dig in.  YUM!

This recipe is great for any night of the week and makes delicious leftovers for lunches.  It would be wonderful for your next game night or tailgate too – a classic with a fun little spin for the season! Enjoy!

Makes 6 servings at 3 WW SmartPoints on both the Blue and Green WW Plans (bun not included in points calculation- see recipe notes for further details). 

This post has been sponsored by Smithfield® .  All opinions, the recipe, and text are entirely my own. #RealFlavorRealFast #FreshFAllFlavors

Pulled Pork Tenderloin with Apple Butter BBQ Sauce

 

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Author: Rachel's Healthy Plate

Serves: 6 servings

Ingredients

• 2 lb Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
• ¼ c water
• 1 c apple butter, homemade or store bought* (my crock pot apple butter recipe is linked above)
• ¼ c no sugar added ketchup
• 2 tsp apple cider vinegar
• 1½ tsp Worcestershire sauce
• 1 tsp dry mustard
• 1 tsp paprika
• ¼ tsp chili powder
• ⅛ tsp garlic powder
• pinch of black pepper
• Apple and Greek yogurt slaw, for serving, if desired (see Notes section for recipe)

Instructions

1. Place pork tenderloin in crockpot with ¼ c water.
2. Cook on low heat for 4 hours or high heat for 2 hours, until the center has reached 160F.
3. Prepare BBQ sauce by combining apple butter with ketchup, vinegar, dry mustard, paprika, chili powder, garlic powder, pepper, and Worcestershire. Set aside until ready to use.
4. Once pork is cooked removed from crockpot and cut into 5 pieces. Allow to cool for a few minutes. Shred pork using two large forks and transfer into a large bowl.
5. Mix pork with the BBQ sauce (you can reserve ~1/4 cup to have a little extra for topping, if desired).
6. Serve as desired - enjoy! I served mine as a sandwich topped with slaw.

Notes

Makes 6 servings of Pulled Pork Tenderloin with Apple Butter BBQ Sauce at 3 WW SmartPoints on both the Blue and Green WW plans. One serving is approximately 4.5 oz of cooked pork with sauce.

*If using store bought apple butter the WW points will be different and you should recalculate them based on the brand you use.

I use a light 80 calorie hamburger bun for 2 smart points and top with greek yogurt slaw for 0 smart points = 5 smart points for the entire sandwich as shown.

APPLE & GREEK YOGURT SLAW (0 WW smart points)
Combine in a large bowl:
- 2.5 c shredded cabbage or slaw mix
- 1 apple sliced into thin matchstick shaped pieces
- ½ c plain fat free greek yogurt
- 2-3 tsp apple cider vinegar
- 2 green onion, green parts only, diced
- ¼ tsp pepper
- ¼ tsp salt, more to taste
*Entire bowl is 0 smart points regardless of how you divide it

NOTE: The nutritional info for this recipe is for the pork and BBQ sauce only. The slaw and bun are not included and should be added separately if you are tracking macros.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅙ of the pork and sauce, ~4.5oz | Calories: 217 Fat: 6 Saturated fat: 2 Carbohydrates: 14 Sugar: 7 Fiber: 0 Protein: 24

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!

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Here’s a new, easy crockpot recipe for you!  This Chicken and Sausage Creole Soup is something a little different than your typical soup.  It’s filled with warm spices, hearty veggies, shredded chicken, and smokey sausage.  Kinda like gumbo meets soup – it’s delicious!  The soup is wonderful as is or you can serve it on top of rice – both options are a winner!  One hearty serving of this soup comes to just 2 Blue WW SmartPoints/4 Green WW SmartPoints.

This is one of those super simple crockpot soups – just throw in all of your ingredients and let them cook away all day.  It literally doesn’t get any easier!  I used frozen chicken and okra which makes this really convenient to make.  For the sausage I went with Gilbert’s Craft Sausages Andouille Chicken Sausage.  You can check their store locator to see if you can find them near you.  If not, feel free to substitute some turkey smoked sausage or kielbasa, whatever kind you’d like will work!

Soups are great to prep on the weekend for easy dinners and lunches.  This one would be wonderful for a chilly evening or served up on game day!  Make it and let me know what you think!

Makes four servings at 2 Blue WW SmartPoints/4 Green WW SmartPoints each.  Serve with 1/2 cup cooked brown or white rice for an additional points. Enjoy!

Chicken and Sausage Creole Soup

 

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Author: Rachel's Healthy Plate

Serves: 4-6 servings

Ingredients

• 4 Gilbert's Craft Sausages Andouille Chicken Sausages*, sliced into ¼ inch pieces
• 2 chicken breasts, ~1/2 lb (frozen is fine)
• 1 green bell pepper, sliced into thin strips, ~ 1 cup (feel free to use frozen pepper strips)
• 1 yellow bell pepper, sliced into thin strips, ~ 1 cup (feel free to use frozen pepper strips)
• 2 stalks celery, sliced into ¼ inch pieces
• 1.5 cups frozen okra pieces
• 1 15oz can diced tomatoes
• 1 15oz can chicken broth, low sodium preferred
• 3 tbsp tomato paste
• 1 clove garlic, minced
• 1 tsp onion powder (or sub one small onion, diced small)
• 1 tsp paprika
• 2 tsp creole seasoning blend (use your favorite brand - can also sub cajun seasoning)
• 1 bay leaf
• ½ tsp pepper
• pinch of crushed red pepper, to taste
• salt, to taste, if needed

Instructions

1. Put all ingredients into your crock pot and stir well.
2. Cook on low heat for 6-8 hours or high heat for 3-4 hours.
3. Remove bay leaf and discard.
4. Remove chicken, shred, and return to the crock pot. Add salt if needed (mine didn't need any). Enjoy!

Notes

Makes four 1.5 cup servings at 2 Blue WW SmartPoints/4 Green WW SmartPoints.

*If you substitute another sausage be sure to recalculate points. These are 2 points/link.

**Points info - the only points in the soup are from the sausages. One sausage link is 2 points. ¼ of the soup contains 1 link of sausage = 2 smart points. All other ingredients are 0 points.

SERVING OPTION: Serve with ½ cup cooked brown or white rice for an additional 3 smart points.

Nutrition info shown for ¼ of the recipe.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 4 servings, ~ 1.5 cups/serving | Calories: 264 Fat: 7 Saturated fat: 2 Carbohydrates: 19 Sugar: 8 Fiber: 6 Protein: 29

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation! 

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Welcome to #FriendFriday where each week I’ll be sharing a delicious recipe from one of my Instagram friends!  I find so much inspiration and friendship in the Instagram community so I’m looking forward to sharing some of that here with you.  I’m excited for you to get to know some of my friends, I know you will find them as motivational as I do!  Be sure to find them on Instagram so you can follow their journey and find more of their delicious meal ideas!

Jamie and I have been drooling over each others recipes for years now and I had the pleasure of meeting her in real life last time I was in Arizona!  She’s a fabulous cook and today she’s sharing her recipe for a quick and easy Taco Soup.

Hi, Jamie, tell us about yourself!

Hey everyone! My name is Jamie from @jamieshealthyhome on Instagram! I’m a born and raised Arizona girl, married to my best friend, and a full-time working mama to two sweet, active little boys. I’ve always had a passion for photography and cooking and somewhere along the way grew to love taking pictures of my food (hence, my Instagram account was born). I’m so honored my favorite instagal, Rachel, asked me to share a recipe for her new “Friend Friday”!

What are your favorite foods to cook?

I love to cook simple, easy, healthy food that my whole family will eat. Most of the time I don’t feel like I’m making recipes but just piecing things together! In our house, Taco Tuesday is a non-negotiable. If I’m not making kid food or tacos though, I’d have to say my favorite thing to cook is soup! I love experimenting with all sorts of different recipes to make them lightened up. There’s just something so satisfying and comforting about a hearty bowl of soup! Plus, only one pot to clean and who doesn’t love that?!

What is one piece of advice you’d give someone just starting out on a healthy journey?

Don’t overthink it! I wasted so much time in my own head and getting in my own way. I’ve spent this past year freeing myself from overthinking, finding balance, and taking the pressure off of myself. Focus on one thing at a time and make it FUN! For me, that’s keeping things interesting in my kitchen. Meal prep is key! It’s much easier to make healthy choices if they’re prepped, in your fridge, and ready to go for the week. I love making a big batch of something on Sunday and splitting it up into four or five servings for lunches for the week. Stay in the present moment and let go of past attempts that didn’t go the way you wanted. Holding on to that stuff will only slow you down!

Tell us about the recipe you are sharing today!

What better way to combine my love of tacos and soup other than….Taco Soup?! Duh!  There’s so much flavor in this soup and it comes together super quick — perfect for any night of the week (not just Tuesday)! You could even throw everything in your crockpot and and let the flavors simmer away (just brown your meat first). If you’re following the Blue WW plan, this soup is zero smart points! Which leaves you plenty of room to get crazy with the toppings! Pretty much anything goes here. Well, anything you’d love on a taco; sour cream or Greek yogurt, avocado, cheese, cilantro, green onions, extra hot sauce, jalapeños (pickled are my fav), a squeeze of lime, some tortilla chips…the options are endless! My favorite topping combo would be a tablespoon of light sour cream, chopped cilantro, a tablespoon of sharp cheddar, and a couple of tortilla chips for crunch!

Jamies’s recipe is 0 Blue WW SmartPoints/6 Green WW SmartPoints per serving (#woohoo!)- enjoy! Keep up with her journey and find more of her delicious creations on Instagram, @Jamieshealthyhome.

Taco Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Jamie, @Jamieshealthyhome

Serves: 4+ servings

Ingredients

• 1 lb extra lean ground turkey (99% fat free)
• ½ of a small onion, diced
• ½ of a yellow bell pepper, diced
• 1 Tbsp taco seasoning
• 1 quart low sodium chicken broth
• 1 15oz can diced tomatoes
• 1 4oz can diced green chilies
• 1 15 oz can black beans, drained and rinsed
• 1 c frozen corn kernels
• several dashes of your favorite hot sauce

Instructions

1. Sauté one pound lean ground turkey with ½ of a small diced onion and ½ of yellow diced pepper until meat is cooked through and veggies are tender
2. Season up the mixture with a tablespoon of your favorite taco seasoning and add one quart of low sodium chicken broth, one can of tomatoes, one small can of green chilies, one can of drained and rinsed black beans, one cup frozen corn, and several dashes of hot sauce.
3. Let it simmer for about 20 minutes and then top with your favorite taco toppings!

Notes

0 Blue WW SmartPoints/6 Green WW SmartPoints per serving

*Nutritional info listed is for ¼ of the recipe.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ¼ of the recipe | Calories: 310 Fat: 3 Saturated fat: 1 Carbohydrates: 33 Sugar: 7 Fiber: 7 Protein: 40

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Fall is just around the corner which means it’s time to start dusting off the slow cookers, y’all! One the best things about fall is all of the warm spices – cinnamon, cloves, pumpkin pie spice – I can’t get enough! Apple butter is a staple in my fridge year round but in the fall I pretty much slather it on anything I can. My grandmother made the BEST apple butter – she’d cook and preserve big batches all throughout the fall from apples that my grandpa grew. There was always something special about cracking open a brand new jar. We actually love it so much that Tony and I spent several months before our wedding cooking and canning jars of apple butter on the weekends to give as wedding favors.  I swore off apple butter making for a good two years after that project.

While this is not my grandma’s recipe (sorry – top secret!), it is a delicious adaptation and healthy version of the classic!  This recipe couldn’t be easier to make – all you need is a bag of apples and a few spices from your pantry.  It’ll cook away all day while you’re gone and you’ll come home to two jars of delicious spread.

You simply throw your apples in the crock pot, toss in your spices, and add some water.  There’s not even a need to peel the apples – everything will cook down and blend together in the end!  Once the apples are soft you’ll want to blend them up and let them cook one more hour until it’s nice and thick.

Since there’s no sugar added to the recipe make sure to use a sweeter apple – I prefer fuji apples.  The recipe yields two pints of apple butter which makes 32 servings at 2 tbsp each. The entire batch of apple butter is 0 WW SmartPoints on both the Blue and Green plans!  It’s simply healthy, nutritious, cooked and spiced apples so feel free to smoother your toast and bagels until your Weight Watching heart is content!  Enjoy!

Crockpot Apple Butter

 

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Prep time

15 mins

Cook time

10 hours

Total time

10 hours 15 mins

 

Author: Rachel's Healthy Plate

Serves: 32 servings

Ingredients

• 3 lb bag of apples (use a sweeter variety such as Fuji or Gala)
• 1½ tsp cinnamon
• ½ tsp ground cloves
• ½ tsp ginger powder
• ½ tsp nutmeg
• ½ c water

Instructions

1. Slice apples into ⅓ inch slices. You can leave the skin on the apple but discard the apple cores.
2. Place apples and all spices into your crock pot. Pour ½ c water over the apples and give everything a good stir.
3. Cover and cook on low heat for 9 hours. *(See notes section for how to cook on high and in an instant pot)
4. After 9 hours the apples will start to fall apart when you stir them. Carefully blend the apples using an immersion blender. (You can also transfer them in batches to a food processor but use caution as the apples are extremely hot).
5. Allow the blended apples to continue cooking in the crock pot for 1 more hour.
6. Carefully transfer the apple butter into glass jars. Allow to cool and place in the fridge overnight before eating. (Mixture will continue to thicken overnight and the flavors will be best after cooling). Enjoy!

Notes

Recipe yields 2 pints (4 cups) of apple butter. Makes 32 servings at 2 tbsp/serving.

Entire batch is 0 WW SmartPoints on both the Blue and Green plans.

Apple butter should keep for about 2 weeks in the fridge. You can freeze half the batch to enjoy later or can using a hot water bath.

To cook on HIGH in the crockpot - cook apples on high heat for 4 hours. Blend with immersion blender. Cook for an additional hour on low heat, until it is nice and thick.

To cook in INSTANT POT- High pressure for 45 minutes and then allow the pressure to release naturally. Blend and continue cooking on low simmer setting until thick. I simmered mine for about 20 minutes. Stir frequently to prevent burning. Cover pot to prevent splattering. (I offset the lid just a tiny bit)

*Apple butter is meant to be cooked low and slow so I think it turns out best consistency-wise when you cook it on low. =)

*If you feel like your apple butter isn't thick enough you can cooking for a bit longer and remove the lid to help excess moisture escape. This could be due to using an apple with a higher water content. It will thicken some in the fridge. You can also reduce the amount of water to ⅓ cup water next time.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 2 tablespoons | Calories: 22 Fat: 0 Saturated fat: 0 Carbohydrates: 6 Sugar: 5 Fiber: 1 Protein: 0

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealhtyplate and use #rachelshealthyplate so I can see your creation! 

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