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.

Butternut Squash Soup

It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.

Ingredients :

1 butternut squash, peeled and cubed

1 onion, diced

½ lb carrots, peeled and chopped

1 granny smith apple, peeled and cored

3 cups chicken broth or vegetable broth to keep it vegan

1 bay leaf

1 tsp salt

1 tsp pepper

¼ tsp nutmeg

2 cups half and half or coconut milk for vegans

Directions :

Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.

Blueberry Spread

This intensely flavored spread is great on biscuits and makes a great gift.

Ingredients:

5 cups blueberries, pureed

1 cup sugar or sugar free substitute

2 teaspoons cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 teaspoon lemon juice

Directions:

Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.

Veggie Joe’s

This is just as good as the original, but vegan and healthy. Serve with buns or over brown rice.

Ingredients:

1 1/2 cups lentils

2 cups brown rice

8-10 cups water

1 red onion, diced

2 packets dry sloppy joe seasoning mix

2 tsp garlic powder

1 can tomato paste

1/2 cup ketchup

2 tbsp mustard

Salt and pepper, to taste

Directions :

Add the water, lentils, brown rice, onion, and seasoning mix to the slow cooker. Cook on high for 4 hours or until the lentils and rice are cooked and the sauce has thickened. Then add the garlic powder, tomato paste, ketchup, mustard, salt and pepper. Mix thoroughly and cook for another hour.

Tamale Pie

Ingredients:

¾ cup yellow cornmeal

1 cup beef broth

1 lb. ground turkey

1 tsp. chili powder

½ tsp. ground cumin

15 oz jar chunky salsa (I use mild)

16 oz. can whole-kernel corn

¼ cup sliced black olives

1/2 cup shredded cheese

Directions:

In a large mixing bowl, mix cornmeal and broth and let stand 5 minutes . Stir in the beef, chili powder, cumin, salsa, corn and olives. Pour into a greased slow cooker. Cover and cook on LOW 5 to 7 hours or until set. Sprinkle with cheese before serving.

Chocolate Covered Cherry Oatmeal

Ingredients :

2 cups rolled oats

6 cups water

1 cup almond milk

3 tablespoons cacao powder

1 teaspoon cinnamon

1 teaspoon vanilla

10 ounces cherries, frozen

 Directions:

Place all ingredients in the lined slowcooker and cook on low for 6 hours.

Cranberry Stuffed Apples

Ingredients:

5 medium apples

1/3 cup of frozen cranberries, thawed and chopped

¼ cup of packed brown sugar

2 tablespoons of walnuts, chopped

¼ teaspoon of ground cinnamon

1/8 teaspoon of ground nutmeg

 

Directions:

Core the apples, but leave the bottoms intact. Peel the top third of each apple, and place in a 5-quart slow cooker. Combine the rest of the ingredients in a mixing bowl. Spoon the mixture into each of the apples. Cover, and cook for 4 to 5 hours.