Crock pot vegetable soup

(I used fresh veg instead of frozen and added carrots, corn and mushrooms...veg I knew Hugh would eat)

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium chicken broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.

Very Veggie Crockpot Chili

Ingredients:
1 onion, diced
2 cloves garlic, minced
1 red or yellow bell pepper, chopped
2 carrots, grated or sliced thin
1 1/2 cup corn
1 zucchini, diced
2 cans kidney beans
2 15 ounce cans diced tomatoes
1/2 cup water
1 1/2 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
dash cayenne pepper
dash tabasco sauce (optional)
Preparation:Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for 6-8 hours

Pasta with Italian Sausage and Broccoli

Prep time:  10 mins

Cooking time: 30mins

Ingredients:

8 oz Broccoli

2 tbsp extra virgin olive oil

2 cloves garlic, finely chopped

1 tbsp finely chopped parsley

6 oz Italien pork sausages, skinned and crumbled

1 tbsp tomato paste

3 tbsp freshly grated pecorino cheese

14 oz festonati pasta ( I have never found this type so I use penne)

Tip: You can play with the amounts of broccoli vs sausage depending on how 'meaty' or not you want it to be.

Directions

1.  Divide the broccoli into florets about 3/4 inch in diameter. Cut the stems into 1/4 inch cubes. Plunge the florets and stems into a large pot of boiling salted water.  Cook for about 5 mins or until tender-crunchy.  Drain well and set aside.

2.Place the oil in large skillet with  garlic, parsley. Cook over medium heat.  When the garlic begins to change colour add the sausage (use a fork to crumble it up in the pan) and tomato paste.  Cook over medium heat for 5 mins.  Add the broccoli and season with salt and pepper.  Cook for about 10-15 mins.

3.  Cook pasta in a large pot, drain and toss in with the sauce.  

4.  Sprinkle with pecorino and serve hot.

Chicken Curry with Apple, Raisins & Mango Chutney

Prep Time: 20 Minutes

Serves: 5

Ingredients:

3 halves boneless skinless chicken breast cooked and sliced

2 oz margarine

1 1/2 tbsp of curry powder

1 cooking onion thinly sliced

1 pint (2 cups) chicken stock

1 apple peeled and chopped into cubes

2 oz of raisins ( I add a few more than that)

2 tbsp flour

1 tsp tumeric

1/2 mango chutney (I use Grey's or Bombay)

Directions:

1. Chop then cook chicken (set aside)

2. In large skillet melt margarine with curry in pan

3. Add onions cook on low heat until onions are translucent

4. Sprinkle flour and tumeric

5. Add chicken stock, stirring constantly on medium heat until everything starts to bubble

6. Add remaining ingredients including chicken

7. Simmer on low heat for 1/2 hour

8.  Let recipe sit for one day in the fridge to allow infusion of flavours (only if time allows)

Freezes really well. I serve it on Basmati rice

Side dish suggestions: sliced bananas, dried coconut, raisins and mango chutney.

Shirley's go to Mexican Chicken Fajita

Ingredients:

- 3-4 large tomatoes

- 1 red onion

- 1 jalapeno pepper (or half depending on how hot, remove seeds)

- 2 cloves garlic

- 2 tbsp OJ

- 1 tbsp lemon juice

- salt to taste

- 4 boneless chicken breast

- 1 avocado

- chopped cilantro

- monterey or any white cheese

Directions:

In a deep pan pour olive oil and heat. Add sliced tomatoes, red onion, jalapeno, grill till soft and mushy. Toss in OJ, lemon juice. Toss in chicken sliced fajita style. Top at the end in the pan with grated cheese, some avocado and cilantro.

Serve on whole wheat wraps with rice and a salad.

Carrots & Apples Side Dish

A make-ahead side dish that can last a couple meals

Ingredients:

- 8-10 medium sized carrtos

- 4 cooking apples

- 1/2 cup of brown sugar

- salt, pepper

- 1 and half tbsp butter or margarine

Directions:

Simmer carrots in salted water for 10 minutes, drain and cut in thin slices. Peel, core and quarter the apple then slice thinly. Arrange alternate layers of carrots and apples in a greased baking dish, sprinkling each layer with sugar, salt and pepper and dotting with margarine. Cook in 350 oven for 45 minutes-1 hour or until carrots and apples are tender. Uncover baking dish during last 10 minutes of baking. Serves 6.

Slow Cooker Pot Roast

INGREDIENTS:

1 tablespoon olive oil

coarse salt and ground pepper

1 can whole tomatoes in puree (28 ounces)

1 large onion, cut into 8 wedges

1 tablespoon fresh rosemary, chopped

(or 1 teaspoon dried and crumbled)

3 pounds beef chuck roast, trimmed and

halved crosswise

4 garlic cloves, halved lengthwise

1 1/4 pounds small white potatoes,

scrubbed

DIRECTIONS:

1. With a sharp paring knife, cut 4 slits in beef roast; stuff

slits with half the garlic. Generously season beef with 1 1/2

teaspoons salt and 1 teaspoon pepper. In a large skillet,

heat oil over high heat, swirling to coat bottom of pan.

Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes,

tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about

6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and

discard any gristle. Skim fat from top of sauce. To serve,

divide beef and vegetables among bowls; generously

spoon sauce over top.

... another ripped off Martha. Thanks Martha.