White Bean Stew

Ingredients

  • 2 cans cannellini beans
  • 1 can diced tomato
  • 1 carrot, sliced
  • 1 onion, diced
  • baby spinach
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 teaspoon Italian seasoning mix
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • salt
  • black pepper

Directions

  1. Combine all ingredients, except the spinach, in the slow cooker pot and cook on high for 4-5 hours.
  2. Before turning off the slow cooker, stir in the baby spinach until spinach begins to wilt.
  3. Serve and enjoy!

Adapted from Cafe Johnsonia.

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Chili

Ingredients

  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • green onions, chopped
  • 1 can tomato sauce
  • 1 can kidney beans
  • 1 can pinto beans
  • 2 cups meatless crumbles
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from AllRecipes.com and Food.com.

Three Bean Chili

Ingredients

  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • green onions, chopped
  • 1 can tomato sauce
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from MyRecipes.com.

Butternut Squash Chili

Ingredients

  • 1 onion, diced
  • 1 sweet potato, cubed
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 1 can tomato sauce
  • 1 can pinto beans
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1 + 1/2 teaspoon cumin
  • 2 teaspoons chili powder

Directions

  1. Combine all ingredients in the slow cooker and cook on high for 6-8 hours.

Adapted from MyRecipes.

Enchilada Quinoa

 

Ingredients

  • 1 15-ounce can black beans
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can enchilada sauce, divided
  • 1 cup frozen corn
  • 4 servings quinoa
  • 4 ounces cream cheese
  • 1 cup Mexican cheese
  • salt
  • black pepper

Directions

  1. Combine black beans, diced tomatoes, frozen corn, quinoa, cream cheese, with half of the enchilada sauce in slow cooker pot. Fill an empty 15-ounce can with water and add to the mixture.
  2. Add salt and black pepper to taste.
  3. Top with Mexican cheese and remaining enchilada sauce.
  4. Cover and cook for 4-5 hours on high.

Adapted from Creme da la Crumb.

Portobello, Broccoli, and Red Pepper Melts

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Ingredients

  • 4 portobello mushroom caps, cut into strips
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, cut into strips
  • 2 cloves garlic, minced
  • 4 sub rolls
  • munster cheese slices
  • mayonnaise
  • 2 tablespoons olive oil
  • salt
  • black pepper

Directions

  1. Preheat oven to 425° F.
  2. Mix portobello mushroom strips, broccoli florets, and red bell pepper strips with olive oil, salt, and black pepper in a large roasting pan. Roast for 20 minutes, stirring after the first 10 minutes. Turn off oven heat.
  3. Spread mayonnaise on one side of each sub roll. Evenly divide roasted veggies and scoop into rolls. Top veggies with munster cheese slices.
  4. Place subs on a baking sheet and put in oven as the heat cools. The warm oven will melt the cheese to create a melt.
  5. Serve and enjoy!

Adapted from Martha Stewart.