Strikes my fancy

For some reason, all of my pictures seem to have disappeared, but check out this site for the original recipe and her pictures! Ingredients 1/2   red onion , chopped 1   red bell pepper , chopped 2 15.5 oz cans of chickpeas ( rinsed and drained) 1/4   cup tamari or   soy sauce 2   tablespoons   balsamic vinegar   (the more syrupy, the better) 2   tablespoons maple syrup 1/2   teaspoon   garlic powder   (or 2 minced garlic cloves) 1/2   teaspoon   ground ginger   (or 2 teaspoons fresh minced ginger) 1   teaspoon   red pepper flakes 1   teaspoon  toasted sesame oil 3   green onions , chopped  sesame seeds , for garnish  Cooked white rice , for serving  I skipped the onions, sesame seeds & red pepper flakes - didn't have them on hand.  You could also use 3 cups of cooked chickpeas, but for the me the cans are easier. Instructions Ad...

  adopted from  Damn Delicious Ingredients 1 (14.5-ounce) can fire roasted diced tomatoes 1 (10-ounce) can Old El Paso™ mild enchilada sauce 1 (4.5-ounce) can Old El Paso™ chopped green chiles , drained 1/2 cup vegetable broth, or more, as needed 1 cup corn kernels, frozen, canned or roasted 1 cup canned black beans, drained and rinsed Kosher salt and freshly ground black pepper, to taste 4 ounces cream cheese, cubed 2 cups uncooked orzo pasta Instructions Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached. Serve imm...

Original found here 14 ounces vegetable broth 1 Tbsp chili powder 1 tsp ground cumin 1 can black beans (rinsed and drained) 1 can chickpeas (rinsed and drained) 1 can white kidney beans (cannellini) 1/2 C dried lentils 1 C diced tomatoes with green chilies Mix all ingredients except tomatoes in 3 1/2 quart slow cooker (or whatever size you happen to have). Cover and cook on low 6 to 7 hours.  Add tomatoes.  Cover and cook for 1 hour. We served this over rice and both added hot sauce, but really, really enjoyed this meal.  It was very hearty and delicious!

original recipe here serves 6 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (16-ounce) package frozen corn 1 small onion, diced 1 (15-ounce) can tomato sauce 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup shredded cheddar cheese 2 cups mashed potatoes The Directions. Use a 4-quart slow cooker. Drain and rinse the beans, and add to the crockpot. Add corn and diced onion. Pour in the tomato sauce, and add cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese evenly over the top. Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon. Cover and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow cooker near serving time and let cook uncovered on high for 20-30 minutes to cook away any collected condensation. The potatoes will brown on top a tiny bit and begin to pull from the sides. ...

My aunts came to visit recently and I needed something that was ready to eat when they arrived and we got home from work.  This recipe fit the bill!  Thanks to Stacey Makes Sense for the recipe! 1 ½ pounds stew beef ½ cup onion, chopped 2 cans (14.5 ounce) diced tomatoes 6 ounce can tomato paste mixed with water to make 1 cup 1 can (4.5 ounce) chopped green chilies 1 ½ cups cooked black beans 1 ½ cups cooked white beans (navy or great northern) ½ teaspoon onion powder ½ teaspoon garlic powder 2 teaspoons chili powder 2 teaspoons cumin Combine all ingredients in 4-5 quart crock pot. Stir well. Cover and cook on low for 8-10 hours. Serve with cornbread.      So easy!  So Yum!  We ate it so fast I didn't get a picture!

Recipe from  Chelsa's Messy Apron INGREDIENTS 1 and 1/2 cups quinoa, well rinsed 1 can (15 ounces) black beans, drained and rinsed 1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's) 1 can (15.25 ounces) corn, drained and rinsed 1 cup sweet peppers, chopped 1 poblano chili pepper (~3/4 cup), chopped 1/2 teaspoon minced garlic 1/2 cup yellow onion, chopped 2 tablespoons chili powder 1 and 1/2 teaspoons ground cumin 3 cups water (or chicken broth) 1/4 cup cilantro, chopped 1 tablespoon fresh lime juice 2-4 tablespoons taco seasoning 1 and 1/2 cups mozzarella cheese, shredded Optional: green onions, salt and pepper to taste INSTRUCTIONS Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker. Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced g...

1.25 pound(s)  Yukon gold potatoes , cut into 1-inch chunks 3 medium  carrots , chopped 1 can(s)  (15-ounce)  chickpeas , drained 1 pound(s)  zucchini , cut into 1-inch chunks 1 cup(s)  water 2 teaspoon(s)  fennel seeds 1 teaspoon(s)  coriander 1 teaspoon(s)  salt 1/2  teaspoon(s)  cinnamon 1/2  teaspoon(s)  pepper 1 lemon , cut into quarters 1 cup(s)  frozen peas In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini. Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover. Yum!

  Picture (and recipe) from Real Simple Ingredients 1 pound sweet Italian sausage links, casings removed and broken into pieces 1 large onion, chopped 1 28-ounce can diced tomatoes 2 tablespoons tomato paste 2 cloves garlic, chopped kosher salt and black pepper 2 large russet potatoes (about 1 pound) 1 small bunch kale, stems discarded and leaves torn (about 7 cups) 1/2 cup milk 1/2 cup olive oil, plus more for serving   Directions Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten to...

2 cups lentils, rinsed 1 onion, finely diced 4 cloves garlic, chopped 1 (7oz) can fire roasted whole chiles 1 (14.5oz) can diced tomatoes 3 cups chopped kale 1/2 tsp kosher salt 1 tsp ground ginger 1 Tbl cumin 3 cups chicken or vegetable broth Use a 6-quart slow cooker.  Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker.  Add diced onion and the chopped garlic.  Add the entire cans of fire roasted chiles and diced tomatoes.  Add the kale, dried spices and stir in the broth.  Cover and cook on low for 5-6 hours or until the lentils are bite tender and the onion is translucent. YUM!  This will be back in the winter for sure!

Inspiration from Real Simple   Serves 4 | Hands-On Time: 20m | Total Time: 8hr 20m   Ingredients 1 medium red onion, chopped 1 green bell pepper, chopped 4 garlic cloves, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon kosher salt and black pepper 1 28-ounce can fire-roasted diced tomatoes 1 15.5-ounce can black beans, rinsed 1 15.5-ounce can kidney beans, rinsed 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving Direction...

Another from LaaLoosh! Ingredients 1lb boneless, skinless chicken breasts, cut into 1 inch pieces 1 16oz bag frozen pineapple tidbits 2 cloves garlic, minced 1/2 red bell pepper, thinly sliced 1/2 yellow pepper, thinly sliced 1/2 cup reduced sodium soy sauce 1/4 cup brown sugar 1/2 tsp pepper Instructions Combine soy sauce, garlic, black pepper, and brown sugar in a small bowl. Stir until combined. Place chicken in bottom of slow cooker, cover with pineapples and top with sauce. Cook on low 6-8 hours. During last hour of cooking, add in bell pepper slices. To thicken sauce, also remove lid from slow cooker in the last hour of cooking. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness. Preparation time: 15 minute(s) Cooking time: 6 hour(s) Number of servings (yield): 4 Entire recipe makes 4 servings Serving size is about 1 ½ cups Each serving = 5 Points + PER SERVING: 21...

1 pound pinto beans, sorted and soaked overnight (or use quick-soak method below) 1 (12-ounce) package smoked turkey or chicken sausage (I used sundried tomato & provolone flavored)  1 (14.5-ounce) can fire roasted tomatoes with garlic 1 (15-ounce) can whole corn kernels 5 cups chicken or beef broth QUICK SOAK FOR BEANS: Put your dry beans into a large pot of water, and pick out any beans that float to the top or are oddly shapen or shriveled. Cover, and  bring to a boil. Boil at a rapid pace for 10 minutes, then remove from heat. Keep the lid on, and let the beans soak in the hot water for 1 hour before rinsing and using with your favorite recipe. The Directions Use a 6-quart slow cooker. Place the soaked and drained beans into your slow cooker insert. Add sliced sausage. Add the entire can of tomatoes and the whole can of corn. Stir in broth. Cover, and cook on low for 8 hours, or on high for about 6 hours. Serve when the beans reach desir...

This one comes from one of the Best crock-pot blogs: A Year of Slow Cooking 6 smoked chicken sausage links 4 cups random vegetables (carrots, mushrooms, broccoli, bell pepper all work well) 2 cups or so of cubed potatoes 2 cups chicken broth 1/3 to 1/2 cup white wine if you have it on hand --- if not, feel free to omit completely 1 large handful of baby spinach (to add at the very end) The Directions: --cut all veggies into 2-inch chunks --layer into crockpot, most to least dense --add sliced sausage --add broth and wine --cover and cook on low for 8 hours or high for 4. --right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves   I didn't change a thing! (well, except I missed the part where I load the veggies most to least dense...so I might have mixed a bit when I put the potatoes in last...oops!   This was so easy and so delicious!  So good that I forgot to take a photo!  Next ...

One day in my pursuing of the internets I came across another crock-pot meal !  Yup - I love them (if you haven't caught on by now!)  This one promised to not be pretty....and it was right (but who needs pretty at home if it's yummy in your tummy?!) 3 medium sweet potatoes, peeled and thickly sliced (I sliced mine about ½ inch thick) 1 medium onion, sliced 1 pound chicken, diced into chunks 1 cup baby carrots 1 green pepper, seeded and sliced ½ teaspoon garlic powder Salt and pepper to taste 2 tablespoons butter Grease crock (I used a 5 quart). Lay potatoes in bottom. Place chicken on top. Cover with onions, carrots, and pepper. Sprinkle each layer with salt and pepper . Slice butter into pieces and lay on top of everything. Sprinkle with garlic powder. Cover and cook on low for 6-8 hours or until potatoes are tender. Yield: 4 servings This was YUMMY!  But I felt like it needed something else with it.  When typing this up - I realized her p...