Bev's Recipe Collection

• 3 (16 oz) cans Great Northern Beans, rinsed and drained
• 3 (16 oz) cans pinto beans, rinsed and drained
• 3 (15 oz) cans diced tomatoes
• 1 large sweet onion, chopped
• 3 C frozen peas
• 9 oz tomato paste
• 1 T chili powder
• 1 T dry mustard
• 2 t ground cumin
• 1 1/2 t dried oregano leaves

Combine all ingredients in slow cooker.  Cover and cook on low 4 to 5 hours.

Serve with Natural Tostitos

• 2 pounds ground beef
• small sweet onion, chopped
• 2 large cloves garlic, crushed
• 2 (15 oz) cans diced tomatoes
• 2 (15 oz) cans tomato sauce
• 2 t Italian seasoning
• 1/2 t oregano leaves
• 1/2 t basil leaves
• 4 C water
• 2 C pasta
• 2 C ricotta cheese

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, seasonings and water.  Cook on low 1 1/4 hours.   Add pasta and ricotta cheese and turn to high for 1 hour.  Serve with shredded cheese and Parmesan cheese.

(Thanks for finding this one too, Julie!)

• 3 pound boneless beef pot roast or stew meat
• 1 1/2 C water
• pepper
• 1/2 t salt (if meat hasn’t been koshered)
• 1 clove garlic, crushed
• 1 small sweet onion, sliced
• 1 pound carrots, sliced
• 1 pound parsnips, sliced (or 2 turnips, diced, or Brussels sprouts, halved)
• 1 stalk celery, sliced thick
• 1 green or red pepper, sliced thick
• 8 medium potatoes, cut in half
• 1/4 C flour

In the morning, trim excess fat from meat; cut into 6 portions (if using a roast).  Place in slow cooker with water.  Sprinkle on pepper, salt, and garlic.  Place onion on top.  Cook on low.  Four and a half  hours before serving, add carrots, turnips, celery and pepper.  Add water to almost cover vegetables.  Sprinkle with pepper again.  Place potatoes with cut sides down on top of vegetables.  Continue cooking on low.  Do not lift lid.  After 4 1/2  hours, remove 1 1/2 cups beef broth to sauce pan.  Mix 1/4 C flour with 1/2 C water; add to saucepan.  Cook and stir over medium-high heat till thickened and bubbly; cook 1 minute more.  Serve with drained meat and vegetables from crock pot.

(adapted from Better Homes and Gardens New Cook Book)

• 1 sweet onion, chopped
• 2 T minced garlic
• 3 pounds lean ground beef
• 1 1/2 t salt
• 1 1/2 t dried basil leaves
• 1 1/2 t dried thyme leaves
• 1 1/2 t Italian seasoning
• 1/2 t pepper
• 1 T mustard
• 3 cans (15 oz.) diced tomatoes
• 64 oz. beef (or vegetable) broth
• 1/2 C cooking wine
• 1 1/2 pounds carrots, thinly sliced
• 3 C pasta, your choice
• 32 oz. frozen peas
• grated Parmesan cheese

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic; cook for 3 or 4 minutes. Add ground beef. Cook, drain, rinse, and add to roaster, along with seasonings, tomatoes, broth, wine, and carrots.  Cover and cook at 200 degrees for 5 hours.  Add pasta and peas to roaster.  Cook at 300 degrees for an additional hour.  Sprinkle Parmesan cheese over top to serve.

(adapted from Favorite All Time Recipes)

• 2 pounds ground beef, browned and drained
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 24 oz. beef or veggie broth
• 32 oz. (or more) frozen mixed vegetables
• 5 C dry noodles
• shredded cheese

Combine all, except pasta, in slow cooker.  Cook on low for 6-7 hours. Serve over cooked pasta. Sprinkle with shredded cheese.

• 3 pounds stir fry or stew meat
• 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
• 3 (15 oz.) cans diced tomatoes
• 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
• 2 1/4 C water
• 1 1/2 C beef broth
• 1 onion, chopped
• 3 T dried parsley
• 1 1/2 t salt (omit if beef is koshered)
• 1 1/2 t thyme leaves
• 1/2 t pepper

Combine above ingredients in a slow cooker for 7-9 hours on low.

Option:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  Leftover veggies would be great dumped in it also!

(I adapted this from a cooking magazine.  They sprinkled Parmesan cheese on it, and served alongside garlic bread.)

• 4 lbs. ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, crushed
• 3 cans pinto beans, drained and rinsed
• 3 cans organic corn, drained (or 6 cups frozen)
• 3 (29 oz.) cans tomato puree
• 1/2 C dry ranch dressing mix
• 3/4 C ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

• 3 lbs. ground beef
• onion, chopped
• 3 cloves garlic, minced
• 1 1/4 C ketchup
• 1 C water
• 1 C chopped red bell pepper
• 2 T sucanat (or brown sugar)
• 1/3 C soy sauce
• 3 T vinegar
• 3 T mustard
• 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)