Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Slow Cooked Pot Roast

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Beef and Barley Soup

INGREDIENTS
1 ½ pounds beef stew meat
1 cup frozen peas and carrots
4 stalks celery, chopped
1 onion, chopped
5 garlic cloves, minced
1 tablespoon butter
10 cups beef broth
2 cups water
1 can diced tomatoes
1 cup barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

DIRECTIONS
1. In a large skillet cook beef until thoroughly cooked, about 7 minutes stirring regularly. Drain excess fat.
2. In a large pot sauté celery, onions, and celery in butter until onions are translucent, about 5 minutes.
3. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano. Bring to a boil.
4. Reduce heat. Cover and simmer for an hour, stirring occasionally. Remove lid and simmer for an additional 30 minutes.

Split Pea with Ham Soup

INGREDIENTS
1 pound dried split peas, picked through, rinsed and drained
1 ½ pound ham bone
8 cups cold water
3 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, diced
2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS
1. In a large pot melt the butter over medium-high heat. Add the onion, celery, carrots and potatoes cook, stirring until soft, about 6 minutes. Add the garlic cook another minute.
2. Add in the peas, ham, water, thyme, bay leaf, salt and pepper.
3. Bring to a boil then simmer for 1 ½ hours or until peas are tender, stirring occasionally.
4. Remove the bay leaf and the ham bone. Cut off any remaining meat, chop up and return meat to the soup. Return soup to a simmer. Season with salt and pepper to taste.

Turkey and Rice Soup

INGREDIENTS
12 cups turkey or chicken stock

5 cups cooked turkey

1 onion, diced

5 garlic cloves, minced

5 stalks of celery, chopped

2 carrots, chopped

1 cup wild rice, uncooked

1 cup white rice, uncooked

olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon rosemary

DIRECTIONS.

1. Coat the bottom of a large pot with olive oil. Saute the onions and garlic about 2-5 minutes, until the onions are translucent. Add the celery and carrots, cook about 2-5 minutes stirring constantly. Stir in spices.

2. Add turkey, stock and rice. Simmer over medium low heat for about an hour, or until the rice is cooked and the vegetables are tender.

Spicy Lentil Stoup

So this recipe came from Rachel Ray. Of course like most recipes I made some modifications. But you can compare and check out the original version here.

INGREDIENTS
2 tablespoons extra-virgin olive oil (EVOO)
1 large baking potato, peeled and chopped
2 carrots, peeled and grated
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
2 to 3 sprigs fresh rosemary
1 bay leaf
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
Salt and black pepper
1 1/2 cups dried lentils
2 32-ounce containers (2 quarts) vegetable broth
One 14.5-ounce can fire-roasted diced tomatoes
1 small can mexi-corn
1 roasted red bell pepper
1 bunch kale, stemmed and chopped (about 4 cups)
Crusty bread or rolls, for serving (I used a potato rosemary...yumm)

DIRECTIONS
1. In a large, heavy pot, heat the EVOO , 2 turns of the pan, over medium-high heat. Add the potato, carrots, corn, bell pepper, onion and garlic. Season with the rosemary sprigs, bay leaf, paprika, crushed red pepper, allspice and salt and black pepper to taste; cook until the vegetables are softened, 7 to 8 minutes.
2. Stir in the lentils, vegetable broth and tomatoes and bring to a boil. Lower the heat, stir in the kale and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs. Serve the stoup with the crusty bread.

NOTE: If you watch Rachel Ray, a stoup is a mix between a soup and a stew. This will turn out very thick. You can add small amounts of water during cooking if it appears to thicken too much.

Vegetarian Shepards Pie

INGREDIENTS
2 medium/large sweet potatoes, peeled and cubed
6 medium/large white potatoes, peeled and cubed
2 tablespoon olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
green onions

Curried Lentil Filling
3 1/4 cup water
1 bay leaf
1 cup lentils
2 teaspoon Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds
1 cup bread crumbs

DIRECTIONS
1. Preheat oven 350 degrees
2. Boil sweet and white potatoes 45 minutes. Strain the potatoes, reserve 2 cups of water. Pour 1 cup back into pot and mash potatoes. Add olive oil and seasoning and completely drain.
3. Meanwhile cook the lentils: Bring 3 cups water to a boil, add the bay leaf, lentils, Cajun seasoning. Cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain out any liquid.
4. Saute onions, garlic, mushrooms, broccoli and bell peppers in olive oil in large sauce pan until onions are transparent and limp, about 4 minutes.
5. Add the reserved 1 cup of potato water, nutritional yeast, salt and curry powder and stir until everything is blended in. Add to cooked lentils.
6. Dissolve cornstarch in the remaining 1/4 cup of water and stir it into the lentil/vegetable mixture. Continue to cook for 3 minutes until sauce thickens. Remove from heat.
7. Line the bottom of casserole dish with zucchini rounds. Sprinkle 1/2 bread crumbs on top of zucchini.
8. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread over potatoes. Spoon remainder of mashed potatoes and smooth it out on top. Sprinkle the rest of the bread crumbs and scallions or green onions on the top.
9. Bake for 50 minutes. Let cool for 15 minutes before serving.

(I know it might not be the prettiest picture, it was taken as an afterthought.)

Chicken Noodle Soup

INGREDIENTS
1 1/2 pounds chicken breasts
3 small carrots, chopped
3 stalks of celery, chopped
1 yellow onion, chopped
4 garlic cloves, minced
10 ounces egg noodles
96 ounces chicken stock
1 teaspoon thyme
1 bay leaf
olive oil
1 teaspoon salt
1 tablespoon pepper
garlic powder

DIRECTIONS
1. Bake chicken seasoned with salt, pepper and garlic powder at 375 degrees for 40 minutes, or until thoroughly cooked, flipping halfway thru. Chop into small pieces once done.
2. Coat bottom of large pot with EVOO. Sautee onions, celery, carrots and garlic for about 5 minutes until the onions are translucent.
3. Add chicken stock, salt, pepper, thyme and bay leaf. Bring to a boil.
4. Add egg noodles and chicken, and bring back to a boil for about 20-25 minutes, until carrots and celery are soft. Remove bay leaf before serving.

Chicken Tortilla Soup

INGREDIENTS
1 Large White Onion, chopped
8 Garlic Cloves, minced
2 Jalapeno Peppers, diced
1 Pablano Pepper, diced
1 Roasted Red Bell Pepper, chopped
2 Cans of Diced Tomatoes with Chilies
1 Can of Fiesta Corn
1 Can Black Beans
1 1/2 Pounds Chicken Breasts
Chicken Stock (around 80 ounces)
2 Tablespoons Cumin
1/2 Teaspoon Cayenne Pepper
Olive Oil
1/2 Cup Cilantro
Salt
Pepper
6 Corn Tortillas
Shredded Pepperjack Cheese

DIRECTIONS
1. Season chicken breast with salt, pepper, garlic powder, and cayenne pepper. Bake at 375 for 40 minutes or until fully cooked, turning over half way thru.
2. While chicken is baking, saute onions, garlic, jalapeno peppers. pablano peppers, and bell peppers in EVOO until onions are translucent.
3. Add tomatoes, corn, black beans, chicken stock, cumin, cayenne pepper, cilantro, salt and pepper. Simmer to a boil. Add more or less chicken stock to get desired thickness.
4. When chicken is cooked, chop and add to soup. Return soup to a boil.
5. Thinly slice corn tortillas in 1/4" strips and fry in veggie oil until crispy. Remove and set on paper towel and sprinkle with salt.
6. Serve soup topped with tortilla strips and cheese.

Spicy beef and sausage chili

1 lb good ground beef
1 package spicy Italian sausage removed from casing
1.5 large onion diced
7 cloves garlic rough chopped
1/8 cup chili powder
4 Tbsp ground cumin
2- Tbsp crushed red pepper (more or less to taste)
1/4 cup chicken stock
1- Tbsp cayenne pepper
1- 16 oz can diced tomatoes
1- 4 oz can tomato sauce
Lots of shredded cheddar cheese
Salt
Pepper

In large pot/dutch oven brown beef. In skillet crumble sausage into 1 inch pieces and brown with 1-onion (reserve rest for topping) and garlic. Once beef is brown add chicken stock and spices. Cook until mixed well, add sausage, onions and garlic and combine. Add tomatoes and tomato sauce and simmer on low until you are ready to eat. The longer it cooks the spicier it will get. Also the longer it simmers the more flavor you get. Top with cheddar cheese and onions. I like to dunk Fritos in mine!

Also, this recipe has no beans because my husband hates them. I think you should add a can of red beans though!