Recipe help...

I'm in a rut, a food rut, and I need your help!

We need some new recipes to try and I thought 'you' might have the perfect one[s]!

We love beans, grains, veggies, some chicken, salmon, limited dairy, no soy, no mushrooms. The boys love chili, Mexican type food, ect. I just got a crock pot and would love to use that more but I don't have any recipes.

So, can you help me! If we try out your recipe I'll post about it and share our favorites!

Thanks for your help!!! Can't wait to hear your ideas!

****Seriously you guys are AWESOME! Look at all the great recipes already! I can NOT WAIT to try them out and report back to you all... {grin}

Keep 'em comin'****


  1. Cabbage Patch soup:

    We use ground turkey but you could use no meat or chicken, or soy.

    1/2 head cabbage-sliced
    3 carrotes-chopped
    4 celery stalks-chopped
    1 chopped onion
    6 boulion cubes
    1 tablespoon chili powder
    1 teaspoon italian seasoning
    1 teas garlic salt
    1 can tomato(stewed/diced)
    6 cups water

    Boil for 2 hours, makes a great soup!

  2. oops, 1 can of kidney beans

  3. Ohh, you should try my shepherd's pie without the shepherd recipe. Your boys would gobble it right up.

    I put the ingredients, but not actual recipe, on a post back in July.

    This week we had split pea soup, pinto chili, and shepherd's pie. I was going to put togther the recipes for an upcoming post...I can send them to you as well.

    I need to get started on a chicken--I always make mine in the crock pot, with a few cups of water, an onion, some celery, whatever herbs look good from our container garden or dried from our collection, add some sea salt, and cook the chicken on low for 6-8 hours. Then we save the bones and leave them in the crock pot, add more water, a splash of apple cider vinegar, and make bone broth out of the bones by keeping the crock pot on warm for another day or so. I'll never by broth again. It's so much less expensive and has no gummy weird additives. Freezes well, and is super-nutritious.

    My fave books are Feeding the Whole Family by Cynthia Lair, The Whole Life Nutrition Cookbook by Tom Malterre, and Nourishing Traditions by Sally Fallon.

    We have very similar eating habits to you--lots of beans, lentils, wild salmon, even sardines, only local range-fed chicken, grass-fed beef (or even bison or lamb), dairy in the way it was meant to be consumed (fermented or raw)...also we eat hemp and things like sauerkraut and soaked nuts, for improved digestibility.

    Will e-mail you soon!

  4. Fijian Curry

    The recipe calls for meat - either chicken, lamb, beeef, fish, or prawns. I guess you'd know best if lentils would work, but I know veges like potato work well in this as well.

    Heat 1-2T oil in a pan, add one onion (diced), 1 tomato (diced), and 2-3 cloves of garlic (minced). When onion is transparent, add in 1/2t cumin seeds (or just ground cumin), and 1/2t mustard seeds. Let stand for 1 1/2 min. Add meat or veg. Let sit for 1 min. Add 1-2 t curry powder or (1 t tumeric and 2 t garam masala). Stir to coat all and add 1 can of coconut milk. Let stand for 1/2 hour. Serves very well over rice.

    I love this because it's the real deal - it's from my Fijian friend. But the heat is adjustable since you can buy mild to hot curry powder. Oceana eats this all the time and we use tumeric and garam masala (I think they're pretty mild). She never complains about it being a strange flavor or too hot.

    Hope that's helpful!

  5. Chicken Enchiladas:
    1 whole fryer chicken (cook & shred meat)
    16oz. sour cream
    2 cans cream of chicken soup
    16oz. cheddar cheese
    16oz. jack cheese
    1 pack tortillas

    Preheat oven to 350. Combine sour cream, soup, and 1 cup of each cheese...set aside. Combine shredded chicken, 1/3 of the sour cream/soup/cheese mixture, and 1/2 cup more of each cheese. Line a baking dish w/small amount of sauce mixture. Roll chicken mixture into tortillas and place in side/side into the baking dish. Pour remaining sauce mixture over tortillas, sprinkle w/remaining cheese. Cover w/foil and bake for 45 minutes. (We use organic and whole wheat products. Makes a boatload and tastes great reheated too).

    Crockpot chicken/black beans:

    4-5 boneless chicken breasts
    15.5oz can organic black beans
    15oz corn (we use frozen)
    15oz jar organic salsa
    8oz package cream cheese

    Assemble in the crockpot (chicken, drained black beans, corn, salsa), and cook 4-5 hours on low (or until chicken is cooked through). Add cream cheese block on the top and allow to sit for 1/2 hour. Serve by itself or over brown rice or whole wheat pasta.

  6. Here is a goody:

    Salmon Patty with mango salsa

    * 1 (14.75 ounce) can salmon
    * 2 tablespoons butter (or whatever you use as a substitute. Oil will work, too)
    * 1 medium onion, chopped
    * 2/3 cup bread crumbs
    * 2 eggs, beaten (I also know that you can use a few tablespoons of mashed potatoes or cornstarch as a binding agent, if you don't want to use the eggs)
    * 1/4 cup chopped fresh parsley
    * 1 teaspoon dry mustard
    * 3 tablespoons olive oil, for the pan

    1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
    2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the bread crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining bread crumbs.
    3. Heat oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

    4. Serve with mango salsa on top.

    Mango Salsa-

    1 Large Mango
    1 Large Avocado
    1 Small red onion
    1 Lime

    Cut the mango and avocado into cube pieces. Dice the onion and cut cilantro into small pieces. Combine in a bowl. Squeeze half a lime into the mixture. Add some salt and pepper to taste.

  7. Maybe you've tried this "recipe" but if not, it's as easy as you can get...put your chicken breasts or fillets in a crockpot, cover it with salsa, add some sliced green & red peppers & then dump in a can of corn (drained). That's it! It takes all of about 2 minutes to throw together and when it sets all day...oh yummy! I just make up some rice and you can either eat it on the side or just throw your chicken mixture on top of it.

    Make some crescent rolls with a little cheese rolled into them & I do believe you have a meal! Lastly, I serve strawberries and pineapple on the side just to add a little sweetness :)


  8. I found this recipe on a blog and it has become a family favorite. It feeds a lot of people, is very inexpensive (always a bonus), and is really good. I haven't tried it in the crockpot yet, but I guess it would probably work.

    Lentil Soup

    1 lb or 2 1/2 cup lentils, washed
    1 large onion, chopped
    2-3 cloves garlic, sliced
    1 qt whole tomatoes, canned or fresh
    1/2 cup olive oil
    2 qts water (I use chicken broth to give it more flavor)
    1 tb italian seasoning (or 1 ts thyme, 1/2 ts each oregano, basil, summer savory, and 1/4 ts each rosemary and sage)
    1 bay leaf
    6-8 whole peppercorns

    Combine all ingredients in large soup pot.
    Bring to boil. Lower heat, simmer 1 hr.
    Makes 1 gallon.

    Eat with some yummy bread and a salad. Enjoy! Also check out the blog for crockpot recipes.

  9. Check out Stephanie's 365 Days of Crockpotting Blog at I think she has around 50 Vegetarian recipes full of beans and veggies~~then you could add chicken if you wanted. Plus she has tons more, obviously, categorized down the left side. She even has cedar-planked salmon. I don't eat it but it looked really delicious!

    I also just printed a veggie curry(Vegetable Jalfrezi) for my vegetarian friend Emily from Jamie Oliver's site. The picture made my mouth water. I'll email you when I have more time.

  10. Great cookbook to try for crock pot recipes is the fix it and forget it ones. Here's a recipe from it that is called "Four Beans and Sausage" but you could probably leave out the sausage part and it would still be yummy (I say you can because ultimately there isn't much sausage in it compared to the beans). We usually eat it over rice.

    15 oz can Great Northern beans, drained
    15 1/2 oz can black beans, rinsed and drained
    16 oz can red kidney beans drained
    15 oz can butter beans, drained
    1 1/2 cups ketchup
    1/2 cup chopped onion
    1 green pepper, chopped
    1 lb smoked sausage, cooked and cut into 1/2 inch slices (again could probably leave it out and it would still be yummy)
    1/4 cup brown sugar
    2 garlic cloves minced
    1 tsp worcestershire sauce
    1/2 tsp dry mustard
    1/2 tsp tabasco sauce

    combine all ingredients in slow cooker
    cover and cook on low 9-10 hours or high for 4-5 hours

    It should serve 8. I've made this for a family of 4 and it's entirely too much for even two meals! So there should be plenty of it to go around!

  11. Here's a yummer for you! I hope my quick copy and paste doesn't mess it up!

    * Exported from MasterCook *
    White Bean Chili

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Pound Great Northern Beans
    6 Cups Chicken Stock
    2 Cloves Minced Garlic
    8 Ounces Diced Green Chile
    2 Medium Onion -- diced
    2 Teaspoons Cumin
    1/4 Teaspoon Cayenne
    3 Cups Chicken Breast -- cooked and diced small
    2 Jalapeno -- diced

    Soak beans overnight or use quick soak method (boil in 6-8 cups water for 5 min., then let sit for one hour).

    Pour off soaking water and cover with fresh water. Bring to a full boil. Lower heat and simmer for 1 hour.

    While beans simmer, saute onions and garlic in 1 Tbs olive oil. When translucent, add cumin, cayenne pepper, green chiles, and jalapeno. Saute for 5 minutes.

    Add chicken stock, and bring to a simmer. Add chicken and beans, and simmer for 30 minutes. Season with salt and pepper to taste. If thicker soup is desired, mash lightly with potato masher.Serving Ideas : Garnish with sour cream and chopped green onions.

    NOTES : Add extra jalapeno and/or red pepper flakes for extra spice.

  12. This bruschetta recipe could easily be a meal with some grilled chicken and pasta:

    Also, an easy and quick supper for us in Chicken Caesar Salad. I use this recipe:

  13. As I write this I am eating the most delicious potato soup.


    organic range-free chicken broth(opt.)
    organic potatoes (we use about 6 for a family of 5)
    organic baby carrots (1/2 a bag)
    organice onions (sliced)(1/2 of a medium onion)
    fresh parsley
    sea salt (to taste)

    I boil water(and broth if you use broth):add salt (as much as you think you need)

    Once the water is boiled; I boil the potatoes, carrots, onions. I let it boil for a few minutes and then I just leave it on med. high and add the parsely. I just keep cooking and stirring it until the potatoes and carrots are soft and start to fall apart.
    You can serve it according to how soft you like your sooo yummy!!

  14. Sorry..I forgot to tell you that I add rivels (homemade noodles)

    We use organic flour
    2 eggs and

    I just mix them together; roll dough out with a rolling pin and cut the dough into small noodles.

    I usually add mine along with the carrots, potatoes and onions!!

  15. Try out they have a ton

  16. I love the crockpot. One fav is Santa Fe Chicken.

    2-3 frozen chicken breasts
    1 can corn (drained)
    1 can kidney beans (rinsed and drained)
    1 can black beans (rinsed and drained)
    2 cans petite diced tomatos
    1 packet of taco seasoning

    I just combine all of the above in the crockpot and let it cook on high for 4-5 hours or low for 8 hours. I serve it over whole grain tortillas with a little sour cream and cheese. I have also had it in a pita or just as it is.

  17. Just last night I created my new food blog! Interesting timing for your request!
    If you have further questions just let me know via a comment, and I'd be happy to explain the dish further. I just haven't had the time to get all the recipes posted with the pictures, yet!

  18. hey Brittany, not sure if this helps but there is a great Aussie site called it is great I can usually find something to cook that we all love from here, some of the recipes people have left sound delicious although lots are US ingredients and it is hard to find the match here, so you may find the same with this website, hope it helps Leonie

  19. Some more from my blog:


  20. I'm de-lurking to share...

    This is the recipe that MckMama loves:

    It's not so much of an entree, more of a side dish / dip. But it sounds like something you'd like!

    Happy Cooking,

  21. We love taco soup in the crockpot. You could change the ingredients to fit your needs, but here is what we use....

    1lb ground beef cooked
    2 cans of tomato sauce
    2 cans of diced tomatoes
    1 can of garbanzo beans
    1 can of black beans
    1/2 Walla Walla Onion
    1 pkg dried ranch seasoning
    mexican style shredded cheese
    black olives
    sour cream

    Toss ground beef, tomatoe sauce, diced tomatoes, beans, onions & ranch seasoning into the crockpot for 6 hours. Top with cheese, sour cream and fritoes.

    Enjoy! Feeds 6 adults!

  22. I keep a blog just for my recipes if you have time to browse it might find something you like and can use there!


  23. Ugh. I am always in a rut... and always trying to find a good place for meal ideas... Which once I read your post it gave me an idea...And I know you've had a few good meals ideas on here so Im hoping you'll check this out and spread the word since the more of us that know about it the better it will be! And since very few people read my personal blog Im spreading the word via

  24. Elba Bean Dip
    (Redneck Caviar)

     1 can of shoepeg corn
     1 can of black beans
     1 can of black-eyed peas
     1 can of seasoned tomatoes with oregano
     1 can of rotel tomatoes
     ¾ cup of chopped onions
     ½ cup of Italian dressing

    1.Combine corn, beans and black eyed peas in strainer.
    2.Drain. Do not rinse.
    3.Pour into refrigerator ready container.
    4.Add seasoned tomatoes, rotel tomatoes, and onions.
    5Stir gently.
    6Add Italian dressing as needed.
    7.Refrigerate for at least four hours

     Use blue corn chip instead of tortilla chips.

    It's not much of a dinner food, but a great snack to keep in the refridgerator!

  25. I do a BBQ Pineapple Chicken dish that is super easy and good.

    - 4 boneless/skinless chicken breast
    - pineapple, fresh or canned, cubed, with juice
    - 1 bottle favorite BBQ sauce
    - red pepper, diced

    Preheat oven to 400.

    Place chicken in baking dish, add in pepper, pour in pineapple chunks and juice and cover all with BBQ sauce.

    Bake 45+ minutes until chicken is tender.

    Serve over/with rice.


  26. PS I've done the above (bbq/pineapple chicken) in the crock pot on low for 4-6 hours with good results.

  27. Don't you hate recipe ruts?
    Here's a great vegetarian Crock Pot recipe. (I have some more great crock pot recipes at to the recipe blog.)
    Mexican Torta
    1 medium onion,chopped
    15 oz ranch-style black beans,drained
    15 oz sweet white corn,drained
    15 diced tomatoes with green chiles, not drained
    4 tortillas
    cheddar cheese
    *sour cream, lettuce, guac, salsa for toppings*
    (You can also add cooked chopped chicken.)
    Mix everything together but tortillas.
    Place wide strips of foil on bottom and sides of crock pot forming an X (SO YOU CAN LIFT THIS OUT EASILY). Spray foil and pot with cooking spray.
    Place tortilla, then mixture, then cheese. Repeating till done. Sprinkle cheese on top.
    Cover and cook on low 4-5 hours. Cool 10 minutes before lifting out onto serving dish.
    Good luck! Love your blog and sweet family!

  28. This is a favorite at our house. My husband is obsessed with it.

    Salsa Goulash Recipe

    1/2 to 1 lb hamburger
    1 small chopped onion
    1 can tomato soup
    1 tblsp chili powder
    1/2 cup salsa
    2 1/2-3 cups elbow macaroni

    Brown hamburger and onion together. Drain Grease and add soup, chili powder, salsa and noodles. (after noodles have been cooked.) Simmer on low till ready to eat.

    I usually add more salsa (about 1 cup) and chili powder ( 2 or 3 tblsp) to add more spice to it. Just depends on how hot you like it.

  29. Crock pot Chicken Tacos~ Delish!

    Tons of other good ones on there!

  30. Tortilla Soup
    Saute Zucchini in a little olive oil in the bottom of your stock pot. Once soft add:
    Chicken Broth
    Black Beans
    Cannelli Beans or Chili beans
    Once soup is hot and bubbly add a cup of rice and simmer until rice is down.

    Top with tortilla chips, cheese, green onions, sour cream or avacado.
    Or All the Above :)

  31. Not sure if this will work for your household because of the alfredo sauce, but worth a try. My friend is vegetarian and substitute the chicken for beans and it worked well and I usally only use white meat chicken.

    Easy Chicken Pot Pie
    1 fully cooked deli chicken, meat taken off bones
    1 15 oz jar Alfredo sauce
    1/2 cup frozen veggies (I use a whole bag of my favorite mixed organic veggies from Trader Joes so anything works)
    1/2 chopped onion or a whole depending on how much onion you like
    pinch of thyme
    1 package pillsbury pie crust

    preheat oven to 375, stir together all ingredients , line pie pan with bottom crust and fill with mixture. Top with other pie crust, cutting a few holes for steam to vent.bake 25-35 minutes or untill crust is golden brown.

    and Ive ready the posts on why no soy and dairy, and meat, but why mushrooms?

  32. I can't personaly recommend a certain recipe BUT I can direct you to a blog of nothing BUT crockpot recipes. Then maybe you can search there and find something?

  33. Hi :)

    I make this dish all the time and don't really have specific amounts for the ingredients, but you'll get the picture. It's baked lemon garlic salmon and we all love it!!!

    I usually make about 12oz of salmon filets with this.

    In a bowl combine the juice of one lemon and one lime, 1/4tsp pepper, 1/4tsp salt, 1tbsp minced garlic [i use the dried stuff as the flavor isn't as strong], 1/4tsp garlic powder, and some parsley. Pour over the fish in a shallow baking dish and allow to marinate for an hour up to 24 hours. Bake the fish at 375 until it flakes with a fork. You might want to tweak the marinade to your taste before you put it over the fish...and you can always add more citrus juice if you don't think you have enough. I usually serve this with white or brown rice with a quick shrimp scampi mixed in [saute shrimp in butter, garlic salt, and pepper...voila! :) ]

    I promise it is delicious!

    Hope you find a recipe that you all like.

  34. And btw, if you do decide to try my recipe, while the fish is baking, keep pouring the heated marinade over the fish to keep it moist.

  35. I can't believe you did this post I was just thinking I really wanted to do a post like this. I am running out of things to make for dinner. I will post a recipe for you soon. I may still do my own blog but give you credit for coming up with it :)

  36. Hi! I'm de-lurking because I love recipe swaps! What a great idea!
    I love a recipe called White Bean and Corn Chowder. Very easy!
    4 cans (11 oz) chicken broth
    2 cans (11 oz) Mexicorn, do not drain
    4 cans (16 oz) Northern or Navy beans
    2 cans (7 1/2 oz) green chilies or Jalapeno relish

    Spray large pot with Pam. Add of of the above ingredients and bring to a boil. Do NOT stir!

    1/2 - 3/4 cups instant mashed potatoes
    2 cups whipping cream (or one more can of corn or beans) I use skim milk
    2 - 3 Tbl fresh marjoram or 1 Tbl dried

    Whisk in the above and bring to a boil again. Place in a bowl and add a dollop of sour cream and/or cumbled bacon.

    I usually halve this recipe, but I'm usually feeding two to four people.

    Hope you like it!

  37. This si my favorite Creamy Italian Chicken in the crockpot...

    4 chicken breast bonless and skinless
    1 dry italian dressing mix ( in the envelope)
    1 block of cream cheese ( i use reduced fat)
    1 can cream of chicken soup (again I use reduced fat)

    Place the chicken in the crock pot with the italian seasoning. add just a little water on the bottom put lid on and cook for about 5 hours on low. Then on the stove top cream the soup and cream cheese together. put over top of chicken kind of mixing it in with the broth that the chicken had made. We put the chicken over noodles or rice. If you have a bigger family double and put in a bigger crock pot it is awsome....


  38. Vegetable Crock

    2 - 16oz cans cannellini beans
    1 - 19oz can garbanzo or fava
    1/4 C basil pesto (either bought or made)
    1 Medium Onion Chopped
    4 Cloves garlic Minced
    1 1/2 tsp. dried italian seasoning
    1 16oz refrigerator cooked plain polenta cut into 1/2 inch slices
    1 large tomato, thinly sliced
    1 8oz pckg finely shredded italian cheese blend (2 cups)
    2 Cups fresh spinich
    1 Cup torn radicchio
    Salt & Pepper to taste

    1. Rinse and drain beans. In large bowl combine beans, onion, garlic, italian seasoning and 2 tbs. pesto.
    2.In 4-5qt. crock pot layer half of bean mixutre, then half of the polenta and half of the cheese. Add remaining beans then polenta. Cook on low 4-6 hours or cook on high 2-2 1/2 hours.
    3. Add tomato and remaining cheese, spinach and radicchio. Combine pesto and 1 tbs water. Drizzle pesto on top.
    4. Let stand uncovered for 5 minutes.
    Makes at least 8 servings and is very filling.
    Enjoy...I LOVE THIS ONE!

  39. Ok, not sure what kind of time you have or what kinds of recipes you really want... but my family went to a completely natural diet about 6 months ago, so i have been posting my recipes on a seperate blog. I am cooking for a family of 11, so i figure if I can do it, anyone else can ;)
    Anyway, I post all of my recipes with detailed pictures and will be posting a new one for Taco Salad tonight...
    Here is the link for my blog:

  40. Here are some of my family faves, quick and easy.

    Texas Soup

    1 ground meat

    1 Onion, chopped

    2 cans chopped tomatoes

    2 cans hominy

    1 can Rotel tomatoes

    1 bag frozen corn, or 1 can corn

    1 can pinto, kidney and black beans

    1 package dry Taco seasoning

    *Brown ground meat with onions.

    *Add taco seasoning to meat.

    *Add all cans, do not drain.

    *Simmer for about one hour.

    *Top with Fritos, grated cheese and cilantro

    and in the crock pot
    Beef & Lentil Soup
    (via Everyday Italian)

    2 tablespoons olive oil
    1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
    Salt and freshly ground black pepper
    3 large celery stalks, chopped
    2 large carrots, peeled and chopped
    1 large onion, chopped
    6 garlic cloves, chopped
    1 1/2 teaspoons chopped fresh rosemary leaves
    1 1/2 teaspoons dried oregano
    6 (14-ounce) cans beef broth
    1 (28-ounce) can diced tomatoes in juice
    2 cups (about 11 ounces) lentils, rinsed
    1/3 cup chopped fresh Italian parsley leaves

    Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Sauté until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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  43. Well, I think I am along the line of Bouf up there, since we only eat food from scratch which is made by moi. The family comprises only 6 of us but since we have an open house, my recipes need to be QUITE aboundant as, at any time, one to three extra people might be there for a meal...

    Rosemaray Garbanzo Bean Soup
    3 Tabs olive oil
    2 medium onions, chopped
    2 bell peppers, chopped (green or yellow are best, for aesthetic value)
    2 rosemary sprigs (the more the merrier)
    2 Tabs balsamic vinegar or red wine vinegar
    4 large garlic cloves
    2 large pinches of red pepper flakes (more or less, to taste)
    30 oz. of diced tomatoes
    32 oz. of cooked chick peas/grabanzo beans
    6 cups of stock (chicken or vegetable)
    salt and pepper

    Heat oil over medium high heat. Add onion, bell pepper, garlic and pepper flakes, along with half the rosemary (fresh is really best for flavour). Cook stirring occasionally until the onion is soft, circa 5-8 minutes.

    Add tomatoes and their juice (canned tomatoes work fine), along with garbazo beans and stock. Bring to a boil, cover and let simmer anywhere from 5 minutes to 40, whatever time frame you are working with. Mince remaining rosemary and add, along with vinegar and whatever is left. Serve with GOOD crusty bread and you have a lovely, filling meal.

  44. our favorite at our home is salsa enchiladas.

    1 1/2 cup chuncky style salsa
    1 tsp. chili powder
    1 cup instant rice
    1 can black beans, drained and rinsed
    1 can corn with peppers, not drained
    flour tortillas
    cheddar cheese

    mix salsa and chili powder. bring to boil for 5 mintues. remove from heat. add rice. cover and let stand 5 mintes. add beans, corn and 1/2 cup cheese. mix well. serve on tortillas ( kinda like a taco )
    add cheese, sour cream and more salsa if desired. very yummy.

    you can also add everything to a crock pot and let it cook for 1/2 the day. makes your house smell delicious too.

  45. we also like beer cheese soup.

    saure in pan, 1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery with 2 tablespoons butter. saute until vegetables are slightly tender. add 1/4 cup flour. add 1 can beer and 2 cups vegetable broth. let boil for 5 mintes. add 1 cup sour cream, 2 cups cheddar cheese. stir until cheese is melted. enjoy!

    I myself do not like beer, but my husband likes the taste in the soup. you can add 1 1/2 cup extra vegetable broth instead of the beer. also, i use 1 cup cheddar cheese and 1 cup velvetta cheese. I like to make it extra creamy and not such a wow first bite.

    I hope you like these. from our home to your, happy new year!

  46. Don't know if someone already suggested it, but is AWESOME. I have a stack of recipes I've gotten from there. I love it, because you can enter the ingredients you want to use, and then it gives you recipes to match. Fantastic for a day when you don't have dinner planned, and need a recipe fast.

  47. Go take a peek at

    There is a recipe for everyday of the year!

    I'm addicted to my crockpot and my family loves many of the recipes I've discovered on that blog.


  48. i have a few recipes i consider quality on my blogger. here are some links:

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  50. Put this blog in your reader. New ideas every day! I have made a few of her things and they were all good!

  51. I thought you guys were vegetarian but I see that you do eat chicken and fish... vegetarians do not eat meat at all...


  52. How about this? We LOVE it. And, it works well with Veggie broth. Hope you like it.

    -¼ cup olive oil
    -about 1 ½ lb. finely chopped yellow onions (2 medium/large ones, or about 4-5 small)
    -1 cup brown or green lentils, picked over
    -1 cup basmati rice
    -1 tsp. salt or 2 bouillon cubes (vegetarian, beef or chicken)
    -3 1/2 cups water
    In a large (at least 12 inch, with lid) saucepan or dutch oven warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until very caramelized. burnt in spots is fine, and encouraged. you want the onions very brown, as the caramelized onion flavor is the backbone of the dish. This could take anywhere from 30-50 minutes, depending on your stove and your pan. While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch or so, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside. When the onions are ready, stir in the rice. Then add the cooked lentils, along with 3 1/2 cups of water and the salt or bouillon cubes. Stir to mix well, and bring the pan to a boil. Reduce the heat to a low simmer, cover, and cook. This can take anywhere from 25-40 minutes, depending on the pan you've chosen. The wide saucepan I use takes 25 minutes, a dutch oven will take longer. The dish is done when the liquid is absorbed and the rice is no longer crunchy. If you check and the liquid is absorbed but the rice is still underdone, add 1/4-1/2 cup of water, recover the pan and allow to steam for another ten minutes or so before you check again.
    Serve with additional salt--this is one of those dishes that blooms when a little additional salt is added at the table.


  53. Lentil and vegetable cottage pie

    Ingredients (serves 3)
    1 tbs vegetable oil
    1 onion, fi nely chopped
    2 celery stalks, chopped
    1 large carrot, chopped
    2 garlic cloves, crushed
    2 tbs sundried tomato pesto
    1 cup (250ml) tomato passata (sieved tomatoes)
    1 bay leaf
    1 tbs chopped thyme
    1 cup (250ml) vegetable stock
    400g can lentils, rinsed, drained
    800g potatoes, peeled, chopped
    100g unsalted butter
    1/2 cup (125ml) milk
    2 egg yolks
    100g grated cheddar*
    Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
    Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
    Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.

    cooked it last night YUM kids Loved it which is always a bonus

  54. If you head over to my blog I just listed on my menu Chicken and Beans. I linked it to the original blog I got it from. It is so yummy. I serve it over rice with shredded cheese over it. The blog I got it from gives you many different ideas for it. The best part....It would probably be enough for 2 meals with the ages of your children.

  55. coca cola crock pot chicken

    1 whole chicken, or enough pieces of chicken to feed your family
    1 cup ketchup
    1 large onion, thinly sliced or chopped
    1 cup cola, pepsi, or Dr.pepper (I used whole can)

    wash & pat chicken dry. Salt & pepper to taste. Put chicken in crock pot with onions on top. Add cols and ketchup and cook on low for 6-8 hours.

    My Hubby said was kinda sweet but he liked it. I also liked it, I did not thing it was "sweet" though.
    Good with beans, pinto or black & rice.

  56. Crock pot chicken soup

    baby red potatoes aprox 5 (enough so that when you cut them up they cover the bottom of the crock pot)
    3 cans of Chicken Broth
    chicken (enough to serve your family) I used aprox 3 breasts
    1 stalk of celery
    1 trader joes package of green beans
    1 trader joes bag carrots
    1 onion
    a dash of rosemary
    a dash of onion powder
    salt & pepper & garlic power to taste

    Cook on low for aprox 8 hours

    hope you like

  57. This is a favorite in my house!

    Cooked Kale

    2-3 large bunches of Kale
    chopped Garlic
    1-2 fresh lemons
    red-yellow pepper (for those that eat mushrooms you can add those too, we don't)

    Pull leave off Kale leaving stems,
    put in pot of water and cook down.
    Drain water....
    I take the chopped garlic and a small amount of Extra virigin oil and sautee the garlic... at the end I add the peppers to keep them crisp... cook them however you like them.....

    Add the garlic to the Kale and squeeze fresh lemon juice over the top!!! YuM!!!!
    My kids love anything tart so the lemon are perfect fo this dish!

  58. you should see this bog - 365 days of crock potting - really great recipes

  59. I have never made this before but it looks good:

  60. If you get a chance, try Monday to Friday Cookbook by Michele Urvater. It's phenomenal: lots of bean(and fish and chicken) and veggie dishes, there are seasonal suggestions (so you can buy local) AND much of the food is budget-conscious. I made enough Red Bean and Tortilla Skillet to feed 6 people for about $6 of groceries and it was amazing!
    Happy Cooking!
    Courtney in RI

  61. Hey, Brittany!

    I'm back...

    ~Vegetable Jalfrezi~ serves 8
    1 med onion
    1 fresh red chili
    1 thumb-sized piece of ginger
    2 cloves garlic
    small bunch of fresh coriander
    2 red peppers
    1 cauliflower
    3 ripe tomatoes
    1 small butternut squash
    1 can chickpeas
    grapeseed oil
    a bit of butter
    1/2 a jar (maybe about 5 oz)of Patek's jalfrezi curry--an onion and green chili type curry--This could be a problem! Though I googled it and found it online.
    1 can chopped tomoatoes
    4 TBSP balsamic vinegar
    sea salt & fresh grd black pepper
    2 lemons
    6oz or so of plain yogurt

    *Peel, 1/2 & rough chop onion.
    *Finely slice chili
    *Peel & finely slice ginger & garlic
    *Pick the coriander leaves & finely chop the stalks
    *1/2, deseed & rough chop the peppers
    *Break green leaves off cauliflower & discard
    *Break cauliflower in florets and rough chop stem
    *1/4 the tomatoes
    *Carefully 1/2 butternut squash,scoop out & discard seeds
    *Slice the squash into inch-sized wedges, leaving peel on but removing any thick skin, then roughly chop into smaller piece*Drain the chickpeas.

    *Heat a large casserole type pan over medium to high heat and add a couple of splashes of oil and the butter
    *Add the onions, chili, garlic and coriander stalks and cook for 10 minutes, until softened and golden
    *Add the peppers, squash, chickpeas and jalfrezi curry paste
    *Stir well to coat everything with the paste
    *Add the cauliflower, the fresh and canned tomoatoes and the vinegar
    *Fill the 2 empty cans with water, pour into pan and stir again
    *Bring to a boil, turn heat down and simmer for 45 minutes with the lid on
    *Check the curry regularly to make sure it's not drying out and add extra water if needed.
    *When veggies are tender, taste and add salt and pepper and a squeeze of lemon juice.

    With any fluffy rice, yogurt, coriander leaves and squeeze of lemon wedges.

    This sounds like a lot of work but I assure you it looked fabulous in the picture. And I don't even like curry!


    This next one is from the Bay Tables cookbook put out by The Junior League of Mobile. You can leave out the chicken and make it vegetarian and it's still so good. You could also most likely substitute brown rice or some sort of other grain for the orzo if you wanted to.

    ~Chicken & Orzo Salad~

    1TBSP dijon mustard
    1/2 cup red wine vinegar
    1 cup olive oil(I only use 3/4 cup)
    1/4 cup sugar
    1/2 tsp salt
    1/2 tsp pepper
    1/2 cup chopped fresh basil(or 1/4 to 1/2 cup basil paste from the produce section)
    1 lb orzo
    chicken stock(or veggie stock)
    2 lbs chicken, cooked & chopped(I usually go with only 1 lb)
    2 cups slivered toasted almonds or pine nuts
    1 red bell pepper, chopped
    1 green bell pepper, choppd
    1 cup celery, chopped
    1 lb grape or cherry tomatoes, cut into halves (I use 1-2 pints)
    salt and pepper to taste
    **I usually add 1 yellow bell pepper as well. Tonight I also added an orange pepper!**

    *Whisk dijon mustard, red wine vinegar, olive oil, sugar, salt, pepper and basil in a bowl.
    *Cook orzo in chicken or veggie broth or plain water. Drain and let cool a bit.
    *Dump everything into a LARGE mixing bowl and add the viniagrette.
    *Mix it all up and season to taste if needed.
    *Says chill and serve cold but I usually eat it right away slightly warm and then refridgerate the leftovers.

    ~~This makes alot and is an absolutely gorgeous, colorful dish!


  62. Sorry I'm so late! I'm so behind on reading entries!

    A recipe that comes to mind is slow cooker enchiladas. You could sub in chicken (or something else) for the beef.

    Slow Cooker Enchiladas

    1 lbs. lean ground beef
    10 (6 inch) corn tortillas, quartered
    1 (1.5 ounce) taco seasoning mix
    1 1/4 cups water
    1 (12 ounce) jar chunky salsa
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of chicken soup
    4 cups shredded Mexican cheese blend

    1. Cook beef, then add taco seasoning and water
    2. Stir together salsa, cream of mushroom soup & cream of chicken soup. Mix in most of the cheese, reserving some for top.
    3. Place a layer of tortillas on the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then a layer of cheese/soup mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
    4. Cover and cook for 45 mins - 1 hour.

    My husband and I love this one! I found it awhile back on "Motherhood for Dummies" blog!

  63. All American chilli cheeseburger recipe

    1 lb hamburger
    3 T catsup
    2 t mustard
    2 c velvetta
    1 can chilli
    10 buns (some prefered chips)

    Brown hamburger place in crockpot and cover with rest Cook low 4 hours THis went over really well at our house. NOw some prefered chips rather than bus so I had tostito chips available.

  64. this is one of my FAVS and a big hit with the whole family... we use wheat tortillas and it's easily modified to your tastes:

  65. I have just recently started a blog with my favorite vegetarian recipes on it -
    I have some of my kids favorites -- the Arroz con Manestra is a definite favorite at my house -- we eat it every Sunday!!
    So glad to have found your blog, your kids are beautiful!

  66. tofu salad w/chutney & raisins
    quick and easy lunch, and delicious!


    2 tablespoons vegan mayonnaise
    1 tablespoon mango chutney
    1 (7-ounce) package baked tofu, crumbled into small pieces
    2 tablespoons seedless raisins
    1 tablespoon sliced green onions, plus more for garnish

    Put mayonnaise and chutney into a medium bowl and stir to combine. Add tofu, raisins and green onions and fold gently just until combined. Garnish with green onions and serve immediately, or cover and chill until ready to serve.

  67. ps/ we eat it in mini whole wheat pita breads!


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