Bev's Recipe Collection

• 2 pounds frozen green beans
• 1/2 sweet onion, diced
• 4 t minced garlic
• 1/2 t salt
• 1/4 t pepper
• 1/4 C olive oil

Place in slow cooker and stir. Cook on high for 3 hours.

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion
• 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

Dip meat in olive oil and place in slow cooker. 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

• 4-6 chicken breasts (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

Love this, Bec! Thanks for sharing!

• 4 cups frozen corn
• 8 oz cream cheese
• 1 stick butter
• 1/2 cup milk (we used almond)
• 1 Tbs honey granules (or sugar)
• 1 tsp salt
• 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour.

recipe from Mostly Homemade Mom

Well, I wouldn’t call it the “best,” but it’s good!

• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 pound ground beef
• 2 garlic cloves, minced
• 2 (15 oz.) cans diced tomatoes
• 32 oz. beef broth
• 1 (15 oz.) can tomato sauce
• 1 C corn (frozen or canned)
• 2 t Italian seasoning
• 1/4 t pepper
• 2 1/2 C uncooked spiral pasta
• 1/2 C shredded Parmesan cheese

Saute pepper and onion in coconut oil over medium-high heat until soft. Add ground beef and cook. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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

Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 3 (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:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

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 pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 2 T brown sugar
• 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

This was a big hit!

Ingredients:

• 1 1/2 lbs cooked diced chicken (about 4 cups)
• 1 (10 oz) can Ro-tel diced tomatoes and green chilies
• 1 large onion, chopped
• 2 (16 oz) cans diced tomatoes
• 1 (16 oz) can tomato sauce
• 4 cups chicken broth
• 2 cups water
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained

Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.

Adapted from www.theroastedroot.com

• 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.