Lentil Soup

Ingredients:

1 cup dried lentils

1 ½ cups baby carrots

1 ½ cups celery, sliced

1 ½ cups onions, diced

3 garlic cloves, minced

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

1 tablespoon parsley

1 bay leaf

4 cups vegetable broth

1 ½ cups water

2 cups fresh tomatoes, diced

1 teaspoon black pepper

Directions:

Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.

This can also be cooked in a pressure cooker on the “soup” setting.

Black Forest Fudge

Ingredients:

3 cups semisweet chocolate chips

2/3 cup sweetened condensed milk

2/3 cup cherry preserves

4 tbs. unsalted butter

Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the sweetened condensed milk, chocolate chips, cherry preserves and butter. Microwave for 30 seconds at a time until the chocolate chips are melted. Spread the fudge into the prepared pan and allow cool before cutting

Cranberry Smoothie

Ingredients:

1 cup frozen cranberries

1 banana, sliced

1 1/2 cup almond milk, unsweetened

1 cup swiss chard, chopped

Directions:

Remove the stems and roughly chop the swiss chard.

Add all ingredients to the blender and blend until smooth.