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!