Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.

Southwestern Three-Bean & Barley Soup

Southwestern Three-Bean & Barley Soup

1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
3-4 cloves garlic, minced
4 cups broth
3/4 cup pearl barley
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp soy sauce

Combine ingredients in slow cooker.  Cook on high 4-6 hours.

Based on this recipe from Eating Well.

White Bean and Chicken Soup

White Bean and Chicken Soup

2 cans white beans, drained and rinsed
1 tsp each basil, oregano, parsley, thyme, and rosemary
1 bay leaf
1 small onion, diced
1 large carrot, diced
1 stalk of celery, diced
3-4 cloves garlic, minced
1 can diced tomatoes
1/4 cup white wine vinegar
1/4 cup soy sauce
4 cups broth
1 1/2 lbs chicken breast
3 cups fresh baby spinach

Combine all the ingredients except spinach in a slow cooker.  Cook on low 4 hours.  Add the spinach the last 30 minutes.

Dried Beans:  Soak 1 1/2 cups of dried cannelloni beans in cool water overnight.  Allow at least 5 hours on high for cooking time. 

Lentil Minestrone

2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 tsp each basil, oregano, thyme, rosemary and parsley
2 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp soy sauce
4-5 cups vegetable broth
2 cups baby spinach (at end)

Add all of the ingredients except the spinach to the slow cooker.  Cook on low 8-10 hours.  Add spinach the last 30 minutes. 

Can be served over pasta.

Adapted from this recipe.

Spiced Chicken with Peaches

1 can peaches with juice
3-4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mustard
1 tsp chili powder
1/8 tsp pepper
1 1/2 pounds chicken breasts
3 large carrots, diced

Combine peaches through pepper in slow cooker and mix together. Add chicken, tossing to coat.  Top with carrots.  Cook on high 3-4 hours.

Mustard and Horseradish Pot Roast

Mustard and Horseradish Pot Roast

1 bag baby carrots
1 medium onion, roughly diced
4-5 Yukon Gold potatoes cut into 1-inch pieces
1 bay leaf
3 sprigs fresh thyme
3 whole cloves
1/4 tsp mustard seeds
1 cup beef broth
1 cup white wine
2 tbsp arrow root powder
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp white wine vinegar
3 lb sirloin roast
3 tbsp prepared horseradish
3 tbsp prepared grainy mustard
3-4 garlic cloves, minced
1/8 tsp pepper
1/4 tsp salt

Combine vegetables and ingredients though mustard seeds in the bottom of slow cooker.  Whisk together broth through vinegar and pour into slow cooker.  Place roast on top of veggies.  Combine horseradish through salt in bowl and then spread on top of roast.  Cover and cook on low 10 hours.

Based on this recipe from Fine Cooking.

Chicken with Artichokes and Broccoli

Chicken with Artichokes and Broccoli

1 can diced tomatoes
1 cup white wine
2 tbsp white wine vinegar
1 tsp salt
3-4 cloves garlic
1 tsp dried oregano
1 1/2 lbs boneless chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine ingredients in slow cooker.  Cook on high 4 hours.  For firmer broccoli add it just an hour before serving. 

Adapted from this Taste of Home recipe.

Applesauce BBQ Chicken

Applesauce BBQ Chicken

1 1/2 cups apple sauce
1 1/2 cups BBQ sauce
2 tsp chili powder
2 lbs chicken breasts
2 cans pinto beans, drained and rinsed
1 bag frozen corn

Combine in slow cooker and cook on high for 4 hours.  Serve with cheddar quinoa.

Based on this Taste of Home recipe.

Chicken "Satay"

Chicken "Satay"

1/4 cup lime juice
1 cup chicken broth
1/4 cup soy sauce
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp ginger
3 garlic cloves, minced
1 tbsp fish sauce
2 tbsp peanut butter
1 bag frozen edemame
1 cup diced carrots
1-2 pounds chicken breasts

Combine ingredients in slow cooker and cook on high for 3-4 hours.

Enchilada Pasta

Enchilada Pasta

3 cloves garlic
1 tsp onion powder
3 1/2 tsp chili powder
1/8 tsp chipotle
1/2 tsp cumin
2 tsp parsley
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/4 cup salsa
1 can tomato paste
1 cup broth
1 can diced tomatoes
2 can black beans
1-2 lbs chicken breasts
1 block sharp cheddar, shredded
1 package whole wheat shell pasta, cooked

Combine ingredients through chicken in slow cooker and cook on high 3-4 hours.  When it is finished, shred the chicken.  Mix in the cheese and allow to melt.  Stir in the pasta and serve.  

Onion Soup Mix

1/4 cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper

From here.

Baked Mexican Rice

Baked Mexican Rice

Ingredients:

1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated

Pre-heat oven to 375 degrees.

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and ingredients through taco seasoning.

Pour into a 9 x 13 inch baking dish.  Stir in the remaining ingredients.  Bake for 1 hour covered, uncovering for the last few minutes. 

Spicy Roasted Potatoes

Spicy Roasted Potatoes

Ingredients:
1 lb fingerling potatoes
olive oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp cayenne pepper

Pre-heat oven to 375 degrees.

Toss the potatoes in the rest of the ingredients.  Roast for 30 minutes or until tender inside and crispy outside.  (Can increase the heat to 450 degrees for the last 5-10 minutes to help with the crisping of the skin.)

Italian Pasta Salad

Italian Pasta Salad

1 lb whole wheat fusilli pasta
1 can sliced black olives, drained
4 ounces mozzarella, diced
6 slices salami, diced
1/2 cup freshly grated Parmesan cheese
1 cup shredded carrots
1 bottle Italian dressing
1 tbsp Italian dressing mix

Cook the pasta to al dente, following the package directions.  Add the shredded carrots to the water for the last 2 minutes of pasta cooking.

Mix the ingredients together and refrigerate for at least 1 hour. 

Horseradish Beer Burgers

Horseradish Beer Burgers

Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce

Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together.  Grill to medium-rare.  

Barley Risotto

Barley Risotto

Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3 cups broth
1 can tomato broth
1 1/2 cups fresh grated Parmesan cheese
1 tbsp pasta sprinkle (dried herbs)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas


Heat some oil in a skillet over medium heat.  Add onion and garlic, cook a few minutes.  Add barley and mushrooms, cook until barley is slightly browned.   Pour into a 2-3 quart casserole dish.  Add the remaining ingredients.  Bake 1 hour and 15 minutes.

Adapted from this recipe by 101cookbooks.

Creamy, Cheesy Chicken

Creamy, Cheesy, Chicken

Ingredients:
1 can cream of chicken soup
1 cup white wine
1 bullion cube
2 tsp pasta sprinkle
2 cups grated sharp cheddar cheese
1 1/2 pounds chicken breasts
1 bag frozen mixed veggies
1 cup frozen peas
arrow root for thickening (cornstarch)
1 package whole wheat pasta, cooked

Combine all the ingredients except pasta.  Cook on high 4-6 hours.  Stir in the arrow root.  Stir in the pasta.  Serve.

Baked Mujadarah

Baked Mujadarah

2 onions, thinly sliced
2 tbsp buttery spread
2 tbsp olive oil
1/2 cup white wine
1 cup diced mushrooms
1 cup diced carrots
1 cup brown rice
3/4 cup brown or green lentils
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
2 tbsp lemon juice
4 cups broth

Pre-heat oven to 375 degrees.

Heat a large skillet over low heat.  Melt the butter and oil.  Add the onions.  Cook until onion are browned, 30-40 minutes.

Meanwhile, combine the ingredients through lentil in a 9x13in baking dish.

Spread the onions over the rice and lentil mixture.  Use the wine to de-glaze the skillet and pour over the baking dish.  Mix the spices and juice into part of the broth and pour over dish.  Pour the remaining broth. 

Bake for 1 hour and 15 minutes.

Adapted from this recipe by herbivoracious.com.

Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning
1 clove garlic, minced
1 onion, minced
1 cup white wine
1 1/2 cups broth
1/3 cup lemon juice
2 tbsp white wine vinegar
1/4 cup capers
4 skinless, boneless chicken breasts
1 bag frozen artichoke hearts
1 cup frozen peas
1 cup diced mushrooms

Based on this recipe from allrecipes.com.

Chicken Breasts Pierre

Chicken Breasts Pierre

1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1 1/2 lbs chicken breasts
1 cup diced mushrooms
1 cup frozen peas

Combine ingredients through garlic in slow cooker and stir well.  Add chicken and toss to coat.  Pour on veggies.  Cook on high 3-4 hours.

Based on this recipe from allrecipes.com.

Beef, Barley, and Mushroom Stew

Beef, Barley, and Mushroom Stew

2 lbs stew beef
2 cups quartered mushrooms
1 cup barley
6 cloves garlic
2 bay leaves
2 tsp thyme
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 cup red wine
4 cups beef broth

Combine ingredients in crock pot and cook on low 8-10 hours.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups whole wheat pastry flour
1 tbsp vital wheat gluten
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter, plus a bit more for filling

Pre-heat oven to 325 degrees. 

Mash the bananas.

Combine flour, gluten, baking soda, and salt in a small bowl.

In a separate bowl, beat together the sugar and butter.  Add the remaining ingredients (including the bananas) and mix.  Slowly incorporate the dry ingredients.

Fill each muffin tin about halfway.  Add in a small spoonful of PB (about 1 tsp) into each muffin.  Top with remaining muffin mix.

Bake for 28 minutes. 

Based on this recipe from skinnytaste.com.  

Barley, Mushroom Bake

Barley, Mushroom Bake

Ingredients:

1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3.5 cups broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
1/2 tsp dried thyme

Pre-heat oven to 375 degrees. 

Heat some oil in a skillet over medium heat.  Add onion and garlic, cook a few minutes.  Add barley and mushrooms, cook until barley is slightly browned.   Pour into a 2-3 quart casserole dish.  Add the remaining ingredients.  Bake 1 hour and 15 minutes.

Tangy Ranch Chicken

Tangy Ranch Chicken

Ingredients:

1 cup white wine
3-4 cloves garlic, minced
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 1/2 tbsp ranch dressing mix
1-2 lbs chicken breasts
1 cup frozen peas and carrots
1 cup quartered fresh mushrooms

Combine ingredients through ranch dressing mix in slow cooker and stir.  Add chicken and coat with mixture.  Add veggies.  Cook on high 3-4 hours.  Serve with rice or quinoa. 

Soft Chocolate Cookies

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup  sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Pre-heat oven to 350 degrees.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. 

Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. 

Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. 

Bake for 8-10 minutes or until the edges are firm. 

Remove to wire racks.

Adapted from this recipe from allrecipes.com.

Salisbury Skillet

 Salisbury Skillet

3-4 garlic cloves
1 1/12 lbs ground beef
1 cup mushrooms, quartered
1 tsp onion powder
3 tbsp butter
1-2 tbsp flour
1 1/4 cups beef broth
1/2 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
1 tsp mustard powder
1/2 tsp dried thyme
1 cup frozen peas, thawed

Heat oil over medium heat.  Add garlic and cook one minute.  Brown beef in skillet, sprinkling with onion powder.  Add the mushrooms.  When the beef and mushrooms are done, drain mixture and pour into a bowl. 

Melt butter in the middle of the skillet.  Add flour and cook 1-2 minutes.  Whisk in broth and wine.  Add remaining ingredients, the thawed peas, and the beef/mushroom mixture.

Serve over noodles.

French Onion and Beef Stew

French Onion and Beef Stew 

4 tbsp butter
3 med sweet onions; thinly sliced
4 cloves garlic, minced
3 tbsp balsamic Vinegar
2 tbsp Worcestershire
2 tbsp soy sauce
1 cup beer
1 cup beef broth
2 tbsp fresh thyme, chopped
salt and pepper to taste
1-2l lbs beef stew meat
shredded Gruyère (optional)
 
Turn slow cooker onto high.  Place butter in the bottom.  After it heats up add ingredients through soy sauce.  Stir well to coat; cover and cook in high for 1hr. 

Add remaining ingredients and cook on high for 4-6 hours.  Serve topped with cheese and with crusty bread.

Lentil Bolognese

Lentil Bolognese

Ingredients:

1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha. 


Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the lentils are tender (20-30 min).  Using an immersion blender, blend the sauce until smooth.

Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.  

Based on this recipe from the savvy vegetarian.