Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.

White Chili

White Chili
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.

Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)

3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional

In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.

Texican Chili

Texican Chili

Makes 15 servings

8 bacon strips, diced

2 lbs. ground beef

14 ½ oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16 oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

½ cup minced fresh parsley

1 Tbsp. chili powder (can try half if you want it less spicy)

1 tsp. salt (try half)

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on low 9-10 hours or until meat is tender. Stir occasionally.

Crockpot Tips

• Cut up vegetables for your slow-cooker dish the night before and place them in ziplock bags in the refrigerator. This cuts down on preparation time in the morning.

• One hour on high equals about 2 to 2 ½ hours on low.

Kelly's Split Pea Soup

Kelly’s Split Pea Soup

Makes 8 servings

2 cups dry split peas

2 quarts water

2 onions, chopped

2 carrots, peeled and sliced

4 slices bacon, chopped

2 Tbsp. chicken bouillon granules or 2 chicken bouillon cubes

1 tsp. salt

¼ - ½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on low 8-9 hours.

Variation:

For a creamier soup, remove half of soup when done and puree. Stir back into rest of soup.

Shipwreck

Shipwreck

Makes 8 servings

1 lb. ground beef, browned

4-5 potatoes, cut in French-fry like strips

1-2 onions, chopped

16 oz. can light red kidney beans, drained

¼ lb. Velveeta Cheese, cubed

10 ¾ oz. can tomato soup

1 ½ tsp. salt

¼ tsp. pepper

Butter

1. Layer in slow cooker in this order: ground beef, potatoes, onions, kidney beans, and cheese. Pour soup over top. Season with salt and pepper. Dot with butter.

2. Cover. Cook on low 6-8 hours.

Note: This is particularly good served with Parmesan cheese sprinkled on top at the table.

Yum-e-Setti

Yum-e-Setti

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼. tsp. pepper

2 14 ½ oz. cans green beans, drained

10 ¾ oz. can cream of mushroom soup

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tater tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Potluck Potatatoes

Potluck Potatoes

Makes 6-8 servings

4 cups potatoes, cooked, peeled, diced

10 ¾ oz. can cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese

1/3 cup butter, melted

¼ cup chopped onions

½ tsp. garlic salt

½ tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on low 3-4 hours.

Variations:

1. If you prefer soft onions, sauté in skillet in butter before combing with other ingredients.

2. Add chopped ham or dried beef

Beef Stroganoff

Beef Stroganoff

Makes 6 servings

2 lbs. ground beef

2 medium onions, chopped

2 garlic cloves, minced

6 ½ oz. can mushrooms

1 ½ cups sour cream

4 Tbsp. flour

2 ½ tsp. salt

¼ tsp. pepper

Milk for desired consistency

1 cup bouillon (optional)

3 Tbsp. tomato paste (optional)

1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown. Drain. Pour into slow cooker.

2. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients.

3. Cover. Cook on low 6-8 hours.

4. Serve over hot buttered noodles.

So You Forgot To Defrost

So You Forgot to Defrost

Makes 6 servings

6 boneless, skinless frozen chicken-breast halves

2 10 ¾ oz. cans cream of chicken soup

4 oz. can sliced mushrooms, or ½ cup sliced fresh mushrooms

¾ tsp. salt

¼ tsp. pepper

1 cup milk

1. Place frozen chicken in slow cooker.

2. Mix together soup, mushrooms, salt, and pepper and pour over chicken.

3. Cover. Cook of low 10-12 hours.

4. Serve over rice.

Tator Tot Casserole

Tator Tot Casserole

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼ tsp. pepper

2 14 ½ oz. cans green beans, drained

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tator tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Golden Chicken and Noodles

Golden Chicken and Noodles

Makes 6 servings

6 boneless, skinless chicken-breast halves

2 10 ¾ oz. cans broccoli cheese soup

2 cups milk

1 small onion, chopped

½ - 1 tsp. salt

½ - 1 tsp. dried basil

1/8 tsp. pepper

1. Place chicken pieces in slow cooker.

2. Combine remaining ingredients. Pour over chicken.

3. Cover. Cook on high 1 hour. Reduce heat to low. Cook 5-6 hours.

4. Serve over noodles.

No Fuss Potato Soup

No-Fuss Potato Soup

Fix-it and Forget it Cookbook

6 C. diced, peeled potatoes

5 C. water

2 C. diced onions

½ C. diced celery

½ C. chopped carrots

¼ C. butter

4 tsp. (or 4 cubes) of chicken bouillon granules

1 tsp. salt

¼ tsp. pepper

12 oz. can evaporated milk

3 Tbsp. chopped fresh parsley (or dried)

8 oz. cheddar, or Colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Makes 8-10 servings

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.
2. Top individual servings with chopped chives.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Sausage Bean Quicki

Sausage Bean Quickie

Fix it and Forget It Cookbook

4-6 cooked brown n' serve sausage links, cut into 1" pieces

2 tsp. cider vinegar

2 16 oz. cans red kidney or baked beans, drained

7 oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.

2. Combine brown sugar with flour. Add to slow cooker. Stir well.'

3. Cover. Cook on low 5-10 hours, or high 1-2 hours.

Cincinnati-style 5-way Chili

Cincinnati-style 5-way Chili

From May 2009 “Family Circle” Magazine modified by Laura Cannon

2 Tbsp. ground chili powder

1-2 tsp. ground cumin

1 tsp. dried oregano, crumbled

½ tsp. dry mustard

¼ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. beef granules

2 Tbsp. olive oil

3 medium-size yellow onions, minced

1 Tbsp. minced garlic

1 medium-sized green bell pepper, chopped

2 lbs. ground turkey, plain or Italian-seasoned

29 oz. can tomato sauce

2 cans (15 oz. each) Kidney Beans or Red Beans, drained and rinsed

1 lb. Spaghetti, whole wheat or white

Shredded cheese, Cheddar or Fiesta Mix

Chopped onion, for serving (optional)

1) Combine list of spices from chili powder to beef granules. Set aside.

2) In a frying pan, heat olive oil until it begins to sizzle. Stir in onions and garlic, and sauté for 5 minutes. Add green pepper, salt, and ground spice mixture. Sauté for 2 minutes longer. Add ground meat and stir. Brown the meat.

3) In the slow cooker, add tomato sauce and beans*. Then add the ground meat mixture into the slow cooker as well and mix. Cook for 2 hours on high or 4 hours on low.*

4) About 20 minutes before you want to eat, bring a large pot to a boil. Cook spaghetti following package directions, about 10 minutes. After noodles are drained, add them to the slow cooker to mix in with the chili. Mix in cheese to taste or serve as a topping. I like to mix in about 1 cup of cheese into the whole thing.

* You may desire to wait to put the beans in until cooking the noodles.

* If you would like to make this a day ahead of time, the recipe suggests to refrigerate chili over night (minus noodles) to allow flavors to full meld. I think that it tastes great made the day of OR after refrigeration!

Makes 12 servings Prep 15 minutes Cook 2 (or 4) hours, 20 minutes

May Refrigerate overnight

Lots-o-Beans Chili

Lots-o-Beans Chili
Makes 12-15 servings
1 lb. ground beef or sausage (better with sausage and leaving out the salt)
1 lb bacon, diced (optional...rarely ever do I use bacon)
½ cup chopped onions
½ cup brown sugar
½ cup sugar (or 1/2 tsp. of pure Stevia)
½ cup ketchup
2 tsp. dry mustard
1 tsp. salt
½ tsp. pepper
2 15 oz. cans green beans, drained
2 14 ½ oz. cans baked beans
2 15 oz. cans kidney beans, drained
2 16 oz. cans black beans, rinsed and drained

Brown ground meat and bacon. Drain.
Combine all ingredients in slow cooker.
Cover. Cook on high 1 hour and Reduce heat to low and cook 7-8 hours. Or cook on high for 3 hours.