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.