Crockpot Black Bean & Chicken Soup

Place all of the following ingredients in a 4.5 quart crockpot and cook on low for 10-12 hours or on high for 5-6 hours:

• 4 cans of black beans (or 2 cans of black beans and 2 cans of dark red kidney beans)
• 2 cups of chicken bouillon (take 2 cups of water and add 4 chicken bouillon cubes and microwave on high for 3 minutes)
• 1 cup each of the following (microwave these veggies on high for 3 minutes): Chopped carrots, chopped celery, and chopped onions
• 1 bell pepper, chopped and microwave for 1 minute
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 (5-7 oz.) cans of white chicken (97%-98% fat free): flake chicken
• ½ cup orange juice
• 1 jar green chilies (4.5 oz)
• 28 oz. can of Italian tomatoes, chopped. Include juice

Cover with lid and cook as directed. Serve with tortilla chips, sour cream, and salsa.

Old-Fashioned Meatballs

I know most people have a go-to meatball recipe. What I liked about this is that it stretches the ground beef by adding high-fiber bulgur. They were really good, and we were able to make 1 lb. of meat stretch to two meals. We served them one night as meatball hoagies and the next night over spaghetti. I also found this one on Eating Well.

Ingredients:
1/3 c. bulgur (found near the flour in the baking aisle)
1/2 c. hot water
4 oz. lean ground beef
4 oz. hot Italian sausage (I didn't use the sausage and just doubled the ground beef)
1 med. onion finely chopped
2 large egg whites, lightly beaten
3 cloves garlic
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
1 c. fresh breadcrumbs, preferably whole-wheat (I just used store-bought)

Directions
1. combine bulgur and water in small bowl. Let stand until bulgur is tender and the liquid is absorbed, about 30 min.
2. Preheat oven to 350. Coat a rack with cooking spray and place it over a baking sheet lined with foil. (I just put them on the baking sheet).
3. Combine beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and soaked bulgur in a large bowl. Mix well. Form 1-in meatballs (about 24).
4. Bake 25 min. Blot well with paper towel.

Summer Vegetable Crepes

Found this delicious recipe on Eating Well. So delicious! And a great way to use our CSA veggies :) We did not use the sour cream sauce because I forgot about it in the fridge, and we still thought they were great! I also didn't add the chives because I forgot to buy them and they were still yummy!

Ingredients:
1/3 c. reduced fat sour cream
1/2 c. chopped fresh chives
3 T. low fat milk
2 t. lemon juice
3/4 t. salt, divided
1 T evoo
2 c. chopped zucchini
1 1/3 c. chopped green beans
1 c. fresh corn kernels (from 1 large ear) - I used frozen and it worked great
1 c. part skim ricotta cheese
1/2 c. shredded monterey jack cheese
1/4 t. freshly ground pepper
4 9-inch crepes (we found these near the strawberries in the produce section. they may also be frozen or near the refrigerated tortillas)

Directions:
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 t. salt in a small bowl until combined. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring until beginning to brown, 6-8 minutes. Reduce heat to low; stir in ricotta, monterey jack, the remaining 1/4 c. chives, the remaining 1/2 t. salt and pepper. Cook, stirring gently, until cheese melts. 1-2 min. Remove from heat.
3. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package.). Spoon 1/4 of the mixture into each crepe. Gently roll the crepe and put seam side down on a plate. Top with 2 T. of the sauce and more chives if desired. I was NOT successful at rolling them, but they were still delicious!

Baked Spaghetti

Here's an old classic. I have had so many people ask for the recipe that I'm posting it on here so I don't have to keep retyping it! If I am making to bring to a friend, I often bake it in two square pans instead of a 9x13... one for them and one for us!

Ingredients:

1 lb. spaghetti, cooked according to package instructions
2 eggs
1/2 c. milk
3 c. Mozzarella cheese, grated
1 lb of bulk sausage, cooked in a pan until brown and crumbly
32 oz of spaghetti sauce

Procedure:
1. Preheat oven to 400. Spray a 9x13 pan.
2. Beat eggs in large bowl. Add milk and 1 1/2 c. of cheese.
3. Add spaghetti into the egg/milk mixture. Pour into sprayed pan and bake for 15 min.
4. Turn oven down to 350. Cover spaghetti with sauce. Make sure that all of the spaghetti is covered. Add the remaining cheese and then sprinkle the sausage on top.
5. Bake for 30 min. at 350.

Zucchini Garden Chowder

This is delicious. It is an approved vegetarian meal by my meat loving husband!  

From Simply In Season

2 T. butter or margarine
Melt in soup pot over medium heat.

2 medium zucchini (chopped)
1 medium onion (chopped)
2 T. fresh parsley (chopped)
1 T. fresh basil (chopped; or 1 t. dried)
Add and saute until tender.

1/3 c. flour
3/4 t. salt
1/2 t. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.

3 chicken or vegetable bouillon cubes
1 t. lemon juice.
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.

2 c. tomatoes (chopped)
1 1/2 c. evaporated milk
2 c. corn 
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.

2 c. cheddar cheese (shredded)
1/4 c. Parmesan cheese (grated)
Just before serving add and stir until melted. 

Homemade Hummus

Got this recipe from Rachael Ray.

1 can chickpeas, drained, but reserve the liquid
2 T. tahini (found in specialty food aisle)
Drizzle of extra-virgin olive oil
1/2 t. crushed red pepper flakes
1 t. ground cumin
1 t. ground coriander (I often replace this with paprika because I never seem to have coriander)
1 clove  garlic, crushed
coarse salt
1/2 lemon, juiced

Combine all of the ingredients in a food processor until smooth. Add more of the reserved liquid from the chickpeas to help create the right consistency if necessary.

Black Bean Burgers

Ingredients:
2 cans black beans
1 bell pepper
1 onion
3 cloves garlic
2 eggs
2 T. chili powder
2 T. cumin
2 t. hot sauce
1 c. bread crumbs

Drain the beans well and pat dry with a paper towel. Mash the beans in a large bowl.
In a food processor, finely dice the pepper, onion and garlic. Add this to the bean mixture.
In a separate bowl, mix eggs, chili powder, cumin, and hot sauce. Add to the bean mixture.
Add the bread crumbs and mix well.
Form into 8 patties.
Spray a cookie sheet with Pam, and bake at 375 for 10 min. per side. When they are finished cooking, switch to the broiler and broil for a few minutes per side to make the outside crunchy.

Falafel

I had never tried falafel before, nor did I have much of an idea of what to expect. We all liked them, though, and I would make them again. They were relatively easy to make. I halved the recipe because the of the size of our food processor, and it was plenty for the four of us. We served them in pitas with lettuce and some of the yogurt sauce.

Ingredients:
2 cans chickpeas
2 t. cumin
1 t. tumeric
1 t. salt
1/2 minced onion
1/4 c. fresh parsley (I just added some dried because that's what we had)
1/4 c. water
1 T. lemon juice
a dash of cayenne
1/3 c. flour.
3 T. oil

1. Drain and rinse chickpeas
2. Combine the chickpeas with the next 8 ingredients (through cayenne) in a food processor. Process until a paste, similar in texture to hummus.
3. Add the flour and mix until combined.
4. Heat a large skillet. Add the oil. Drop spoonfuls of mix into pan and slightly flatten like a pancake. Cook 10 min. per side.

Makes 24 (4 - 6 servings)

Bean and Rice Burritos

Even my picky boys eat these. They are filling, and you won't miss the meat.


Ingredients:
1 1/2 c. water
1 1/2 c. instant brown rice
1/2 onion, diced
1 t. minced garlic
1 T. olive oil
1 T. chili powder
1 t. cumin
1/8 t. red pepper flakes
1 can black beans
taco toppings

Bring 1 1/2 cups of water to a boil.

Add 1 1/2 c. instant brown rice and return to a boil.
Reduce heat; Cover and simmer for 5 min.
Remove from heat and let sit for 5 min.

Meanwhile, in a large skillet, saute 1/2 of an onion (diced) and 1 tsp. minced garlic in 1 T. olive oil for 3 - 4 min. until tender.
Stir in 1 T. chili powder, 1 t. cumin, and 1/8 t. red pepper flakes.
Add 1 can of black beans (undrained) and the cooked rice.
Stir and cook for 4 - 6 minutes until heated through.

Fill a tortilla with 1/2 c. of the rice/bean mix. Top with normal taco toppings: salsa, cheese, sour cream, lettuce, guacamole etc.

Meatloaf

This one has a yummy sweet ketchup sauce on top. Delicious!

Ingredients:
1 lb. ground beef
1/4 lb. ground sausage
1 cup milk
1 medium onion
2 pieces of bread
2 eggs
3/4 tsp sage
1 tsp salt

Sauce:
1/4 c. ketchup
3 T. brown sugar
1 t. dry mustard
1/2 tsp. nutmeg

1. Mix ground beef and sausage together.
2. Break up the bread in the milk and add the mixture to the meat.
3. Mix the remaining ingredients and add to the meat mixture.
4. Pat it into a loaf pan.
5. Bake at 350 for 50 min.
6. Mix sauce ingredients. Remove pan from oven. Spread sauce on top of meatloaf. Cook an additional 10 min.

Crockpot Shredded BBQ

*Again, super easy and great for last minute. Uses frozen chicken, so no need to remember to defrost the chicken ahead of time.

Place 1- 2 pounds of frozen boneless, skinless chicken breast in crockpot. Cover with barbecue sauce (if it is a thicker sauce, add a little bit of water). Cook 4 - 6 hours on low until chicken is cooked through. Shred and serve on buns with coleslaw.

Crockpot Chicken Tacos

*Super easy and delicious! Great for last minute because you use frozen chicken, so no need to think ahead and defrost it!
*We served these with typical taco toppings: salsa, cheese, beans, corn, guacamole.

In crockpot, add 1 - 2 lbs. of frozen boneless skinless chicken breast. Cover with one jar of salsa and one package of taco seasoning. Cook on low for 4- 6 hours until chicken is cooked through. Shred and serve in tortillas.

California Grilled Veggie Sandwiches

These were delicious and very filling. We will probably be adding these to our menu more frequently.

*Since our grill wasn't ready for the season yet, I broiled the veggies for 10 min. then flipped them and broiled for another 10 min. Turned out great

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

*This was originally posted on allrecipes.com