Tuesday, October 8, 2013

Sweet Potato Minestrone

Add to crock-pot in this order:

2 Tbs. extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
3-4 celery stalks, chopped
3-4 carrots, chopped
5-6 medium sweet potatoes, peeled & diced
2 cups cooked navy beans
1 Tbs. + 1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 cans diced tomatoes
7 cups vegetable or chicken broth

Cook on LOW for 4-5 hours, then add:

1 bag frozen green beans

Set crock-pot to warm and cook 1-2 more hours.

Hearty Green Soup

2 lbs. green split peas, soaked overnight
enough water to cover the peas by 1 inch
1 large diced onion
1 Tbs. salt
1 tsp. pepper

Cook on LOW for 5-6 hours, then add:

4 large stalks of celery, diced
1 whole cabbage, chopped
4-5 carrots, sliced
3 garlic cloves, minced
2 cups chicken broth
2 Tbs. nutritional yeast
2 tsp. onion powder

Cook on LOW for 3 more hours. Serve with a splash of Bragg's Liquid Aminos and a dallop of sour cream. Enjoy with bread.

All Day Chana Dahl Soup

1 1/2 lbs. pre-soaked chana dahl
9 cups water or chicken stock
3 celery stalks, diced
1/2 large onion, chopped
1 Tbs. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 tsp. onion powder
1/4 cup nutritional yeast
2 Tbs. Bragg Liquid Aminos
1 Tbs. curry powder

Cook on HIGH for 3-4 hours. In the last hour, add:

1 bag frozen cut-leaf spinach

Top with mozzarella cheese or Greek yogurt. Serve with buttered toast.

Pumpkin Black Bean Soup

1 1/2 lbs. soaked black beans
1 can diced tomatoes
4 carrots, diced
1/4 cup butter
1 onion, chopped
4 cloves garlic, minced
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. pepper
2 bay leaves
pinch of red pepper flakes
5 cups beef broth
1 can pumpkin puree
3 Tbs. apple cider vinegar

Add to crock-pot and cook on LOW for 6-8 hours. Then remove 2 cups of beans, puree in a blender, & add back to soup. Serve with a dallop of sour cream.

*Adapted from this recipe.

Monday, March 4, 2013

Navy Bean Stew

3 cups dry navy or Great Northern beans, soaked & rinsed
6 cups. water
2 cups chicken broth
1 onion, chopped

Add all to crock-pot and set to LOW. Cook for 4 hours. Then add:

1 lb. browned ground Italian sausage
6 carrots, sliced
1 bag frozen corn
1/2 Tbs. parsley
1 Tbs. Italian seasoning
1/4 tsp. fennel seeds (optional)
salt & pepper to taste

Cook on LOW for another 1-2 hours.

Monday, February 25, 2013

Mexican "Noodles"

This 4 ingredient recipe seemed to good to be true, but we ALL loved it!

1 head of cabbage, sliced thin (like noodles)

Add to crock-pot, cover and set to LOW. Cook for 4 hours. Then add:

2 lbs. browned ground beef or turkey
1 1/2 packages of low fat cream cheese (12 oz. total)
2 cans of diced tomatoes with chipotle peppers OR diced tomatoes with green chilies

Stir just to mix. Set to warm and leave alone until ready to serve. Stir well before serving.

*adapted from the Trim Healthy Mama book.

Saturday, February 9, 2013

Overnight Oatmeal

3 cups steel cut oats*
1/2 tablespoon salt
1/2 tablespoon cinnamon
1 cup brown sugar
6 cups water
2-3 cups milk

Mix all ingredients together and set crock-pot to LOW. Cook 6-8 hours.

*Do not substitute old fashioned oats. They will turn to mush.

Friday, February 8, 2013

Quick Turkey Chili

1 Tbs. olive oil
1 1/2 lb. ground turkey/beef

Brown ground beef in a skillet, then transfer to crock-pot and add:

1 (15 oz.) can tomato sauce
3 cups water or chicken stock
2 cans kidney beans
1 can black beans
1 bag frozen corn
1/2 onion, chopped
2 Tbs. chili powder
1/4 tsp. red chili flakes
2 cloves garlic, minced
1/2 Tbs. cumin
salt and pepper to taste

Cook on LOW for 5-6 hours.

Serve over Fritos and top with shredded cheddar cheese.