Bev's Recipe Collection

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion, chopped
• 1/2 C chopped green pepper
• 1/2 C chopped red pepper
• 2 T fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 T lime (or lemon) juice
• 1 t salt
• 1 can Rotel

Place meat in slow cooker. Pour a generous amount of olive oil over meat; stir. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with a side dish of zucchini and yellow squash.

adapted from Rival’s Owner’s Guide

• 1 pound chicken tenders (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 6 T taco seasoning mix (or 2 packages from the store)

Place raw chicken in the bottom of a crockpot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve in a bowl. Top with shredded cheese, green onions, lettuce, tomatoes, or sour cream. Serve tortilla chips on the side.

Love this, Bec! Thanks for sharing!

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 2 (32 oz) containers of chicken broth
• 2 cups chopped carrots, (about 6 small whole carrots)
• 1 1/2 cups finely chopped celery (about 6 small celery sticks)
• 1 large onion, diced
• 1 T minced garlic
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1/3 C chopped fresh parsley
• 2 large bay leaves
• 1 (13.25 oz) box whole wheat rotini noodles

Directions:

In a large pot, saute onion, carrots, and celery in olive oil until softened, adding garlic halfway through. Add the thyme, oregano, salt, pepper, and parsley. Cook about 1 minute. Add the chicken and broth. Stir. Add the bay leaves and simmer.

Meanwhile, cook the noodles; drain. When the veggies in the soup are tender, remove the bay leaves. Serve the soup in bowls over noodles.

based on recipe from Blog of Joy

• 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 1/4 C cider vinegar
• 2 T chili powder
• 2 T lemon juice
• 2 T molasses
• 2 t soy sauce
• 1 1/2 t salt
• 1 t ground mustard
• sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can tomato sauce
• 32 oz vegetable broth
• 3 cups almond milk
• 4 cloves garlic, minced
• 2 Tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ¼ teaspoons ground cayenne pepper
• 1 Tbs salt
• 1 onion, diced
• 3 large sweet potatoes, peeled and chopped into bite-size pieces
• 4 apples, peeled and chopped into bite-size pieces
• 5 carrots, chopped into bite-size piece
• 2 cups peeled and chopped butternut squash
• 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

• 2 T olive oil
• 2 pounds ground chicken
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 C finely chopped green pepper
• 4 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 6 T yellow mustard
• 4 T chili powder
• 2 T cumin
• 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

• 1 spaghetti squash (up to 6 packed cups)
• 10 lasagna noodles
• 3/4 pounds ground beef
• 48 oz. spaghetti sauce
• 1 C water
• 1 t. Italian seasoning
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley flakes
• 8 ounces shredded mozzarella or cheddar cheese, shredded

1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
3. Cook the noodles according to package instructions.
4. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
5. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
6. Stir the white sauce into the cooked squash mixture.
7. Lightly oil two 13×9″ pans and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat.
8. Sprinkle with dried basil or oregano flakes for garnish if desired.
9. Bake at 350 degrees for 40 minutes.

Adapted from: tammysrecipes.com

I like to do Steps 1, 5, & 6 the day before.

• 1 sweet onion, chopped
• 4 carrots, sliced
• 4 stalks celery, sliced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 t dried thyme
• 1 t dried rosemary
• 1 t salt
• 1/2 t black pepper
• 64 oz. chicken broth
• 2 (15 oz.) cans of diced tomatoes

Place all ingredients in roaster at 200 degrees for 4 to 5 hours.

• 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
• 3 (15 oz.) cans cannellini beans, drained and rinsed
• 4 C spinach leaves, chopped
• Parmesan cheese, shredded (optional)

Add beans and spinach leaves to roaster. Cook at 300 degrees for 45 minutes.  Top with Parmesan.

Adapted from foodnetwork.com

• 3 pounds ground beef, browned and drained
• 2 large sweet onions, chopped
• 2 peppers (We prefer red and yellow)
• 3 cloves garlic, minced
• 3 cans diced tomatoes (28 oz. each)
• 3 cans kidney beans (15 oz. each), rinsed and drained
• 2 (16 oz.) can tomato sauce
• 2 T chili powder
• 2 T ground cumin
• 1 T salt
• 1/4 t cayenne pepper
• 1 t pepper

For serving:

• shredded cheese
• sour cream
• diced avocado
• freshly chopped cilantro
• tortilla chips
• salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

• 1 C flour
• 2 t salt (omit if kosher salt has already been applied)
• 1 t pepper
• 3 pounds stew meat
• 2 (14.5 oz) cans tomato sauce
• 8 carrots, chopped
• 1/2 sweet onion, chopped
• 4 t Italian seasoning
• 2 t soy sauce
• 4 bay leaves
• 1 large broccoli floret, separated
• hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”