Crockpot Vegetable Soup Recipe

Crockpot Vegetable Soup Recipe

Ingredients

• 1 1/2 lb. beef stew meat
• 1 small bell pepper, chopped (1/2 C.)
• 3/4 C. 1-inch pieces green beans
• 3/4 C. chopped onion
• 2/3 C. uncooked barley
• 2/3 C. fresh whole kernel corn
• 1 1/2 C. water
• 1 tsp. salt
• 1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
• 1/4 tsp. pepper
• 2 14 oz. cans beef broth
• 2 14 oz. cans diced tomatoes with garlic, undrained
• 1 8 oz. can tomato sauce

Directions

Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.

Sesame Quinoa Spring Rolls Recipe

Sesame Quinoa Spring Rolls Recipe

	Ingredients
2	cups red quinoa
3	cups water
4	handfuls of greens
10	rice paper wrappers
Dressing:
4	Tbs. rice vinegar
5	Tbs. soy sauce
2	tsp. minced garlic
2	Tbs. minced ginger
4	tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens. Before assembling the spring rolls,  fill a square pan with water.  Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll.  Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Shrimp Lemon Garlic Shrimp and Grits Recipe

Shrimp Lemon Garlic Shrimp and Grits Recipe

Ingredients

¾	cup instant grits
	Kosher salt and freshly ground black pepper
¼	cup grated parmesan cheese
3	tablespoons unsalted butter
1¼	pounds medium shrimp, peeled and deveined, tails intact
2	large cloves garlic, minced
	Pinch of cayenne pepper (optional)
	Juice of ½ lemon, plus wedges for serving
2	tablespoons roughly chopped fresh parsley Directions Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Grilled Cabbage Recipe

Grilled Cabbage Recipe

1 medium head cabbage 

1/3 cup butter, softened 

1/4 cup chopped onion 

1/2 teaspoon garlic salt 

1/4 teaspoon pepper 

Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil. Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender.

Turkey Stuffed Bell Peppers Recipe

Turkey Stuffed Bell Peppers Recipe

1 lb extra lean ground turkey
1.5 med onions, diced
2 med carrots, diced
4 cloves garlic, minced
1 can diced tomatoes in juice
1 tbsp olive oil
.25 cup dry couscous
1 chicken bullion cube
.5 tsp salt (optional)
spices (fresh ground pepper, chipotle chili powder, tumeric... your favorites)
8 bell peppers
.5 cup colby jack cheese

Preheat oven to 400 degrees. Saute carrots, onion, garlic until soft over med-high heat. Remove from pan; brown turkey, breaking up as it cooks. After turkey is browned, add veggie mixture, can of tomatoes (with juices), bullion, couscous and cook for 10 more minuets, or until mixture is thick. Chop off top of bell peppers and remove membranes and seeds. Fill with cooked mixture, arrange in baking dish. Add some water to the bottom of the dish to maintain moisture. Cover with aluminum foil and bake for 45 min. Remove, uncover and top with cheese. Bake for an additional 15 minuets, until desired tenderness of peppers. Makes 8 servings.

Creamy Tomato & Spinach Pasta Recipe

Creamy Tomato & Spinach Pasta Recipe

Ingredients

• 1 Tbsp olive oil 
• 1 small onion 
• 2 cloves garlic 
• 1 (15 oz.) can diced tomatoes 
• ½ tsp dried oregano 
• ½ tsp dried basil 
• pinch red pepper flakes (optional) 
• freshly cracked pepper to taste 
• ½ tsp salt 
• 2 Tbsp tomato paste 
• 2 oz. cream cheese 
• ¼ cup grated Parmesan 
• ½ lb. penne pasta 
• ½ (9 oz.) bag fresh spinach 

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Turkey Burgers Recipe

Turkey Burgers Recipe

1 lb. ground turkey meat (prefer thigh meat) 

1 medium red onion, finely chopped 

1/2 cup fresh parsley, minced (or whatever fresh herbs you like) 

1 tbsp garlic powder 

1 tsp salt 

1 tsp pepper cheese (optional)

Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.

Cranberry Pecan Chicken Salad Recipe

     Ingredients

• 2 C cubed or chopped chicken
• 1/3 C celery, chopped
• 1/3 C sour cream
• 1/3 C mayo
• 1/4 C chopped pecans
• 1/3 C dried cranberries
• 1 tbsp sugar
• 1 tbsp cider vinegar
• 1/5 tsp ground pepper
• 1/8 tsp salt
• 1/8 tsp celery seed
• 1/4 tsp dried dill weed
• 1/4 tsp garlic powder

Instructions

1. In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
2. In another bowl, whisk together the mayo, sour cream, cider vinegar, celery seed, ground pepper, salt and sugar. Pour your desired amount over the chicken mixture. Mix well.

CARROT AND SUNFLOWER SPROUT SALAD RECIPE

CARROT AND SUNFLOWER SPROUT 

SALAD RECIPE

Ingredients:

• 
  
• 3 carrots, grated (about 2 cups)
• 6 ounces sunflower sprouts (about 3 cups)
• 1 small head radicchio, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 2 tablespoons Basil and Green Peppercorn Oil
• 
  
• Directions:
• Toss carrots, sprouts, raddichio, vinegar and salt together in a large bowl. Drizzle with oil and toss again to coat well. Serve immediately.

Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped 

1 Tablespoon minced garlic

4 cups chicken broth 

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

*If you're looking for crockpot directions, several commenters have left their instructions in the comments section below!

Guacamole Bruschetta

Guacamole Bruschetta

Ingredients

• 1/2 loaf French bread
• 1 clove garlic
• 2 Tablespoons olive oil
• 2 tomatoes, medium chopped
• 2 avocados, medium chopped
• 1/3 cup finely chopped onion
• 1/4 cup chopped cilantro
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 400ºF.
2. Slice the French bread on...
3. Toast the sliced bread in...