TRY THESE Beans (over Rice) in the Crockpot!!

SO GOOD!!!

Next time:

🫘 soaked pinto beans

🥔 potatoes

🥕 carrots

🧅 onions

🌿 celery

🥬 cabbage

🧄 at least 2 Tbsp jarred garlic

beef bouillon for the cooking liquid

2 Tbsp Worcestershire

basil

thyme

black pepper

2 bay leaves

garlic powder

onion powder

For an italian-y batch   I'd go in a completely different direction:

• Pinto, cannellini, or great northern beans
• Potatoes
• Carrots
• Celery
• Onion
• Cabbage
• Tomatoes — canned diced tomatoes would be especially good
• Garlic — generous amount!
• Italian seasoning
• Basil
• Maybe a little oregano
• Beef bouillon, if you like that savory depth
• Worcestershire — just a splash
• Black pepper

1 lb. dried beans  (Note:  Pinto beans worked GREAT for me)

   (Optional:  soak beans overnight in cold water to reduce cook time and improve digestibility.  Drain and rinse before cooking) NOTE:  if you're starting with completely dried kidney beans, they need special handling because of their natural toxin. Pinto beans are much less of a concern, but I still recommend soaking and boiling the beans before putting them in the slow cooker.

1 onion, diced

2-3 stalks celery, diced

1 pound of carrots, chunked

2 T. minced garlic

1 lb. smoked sausage, thinly sliced (NOTE:  I had a half pound

      of leftover roast beef, so I chopped it up and used instead_

3 bay leaves

6 cup broth, water, or a combination  (I actually used about 8 cups

      of water, then 3 or 4 "double" packets of beef bouillon)

     try with green peppers, chopped tomatoes?

Seasoning suggested:

          (1 tsp. Creole seasoning, plus more to taste)

          S & P

          1 T. Worcestershire sauce  

ChatGPT suggested:

For a crockpot full of beans:

• 1–1½ tsp garlic powder
• 1 tsp onion powder
• ½–1 tsp dried thyme (had no thyme, used BASIL)
• ½ tsp black pepper
• 2-3 bay leaves
• 1–2 Tbsp Worcestershire sauce (probably used at least 2 T)

Put all in crockpot and stir to combine.  Cook on LOW for 6-8 hours, until beans are soft and creamy.

Discard bay leaves.

Serve over rice.  (I didn't!  I ate it as soup)

It's supposed to freeze great, but I wouldn't double the recipe - my crock pot was full to almost overflowing!

Chinese Vegetable StirFry with EASY Sauce

 For a 20 oz bag of stir-fry vegetables:

Heat 1–2 teaspoons of a neutral oil (canola, avocado, or vegetable oil) in a large skillet.

Add the frozen vegetables straight from the freezer.

Cook over medium-high to high heat, stirring occasionally.

Let the excess water evaporate. This may take 8–10 minutes for a large bag.

Add the sauce.

If using cornstarch, stir it in and cook another minute until the sauce thickens. (1 t. cornstarch & 2T cold water)

Finish with the sesame oil if you didn't add it earlier.

The Sauce:  

• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp honey
• 1–2 tsp jarred garlic
• ½ tsp ground ginger (or 1 tsp fresh if you ever have it)
• 1–2 tsp toasted sesame oil (add near the end)

Just a Couple of Tacos

Use one of the frozen 1/4 lb. pre-scrambled hamburger pkgs to make meat for a couple of tacos:

Thawed hamburger

1 T. taco seasoning

3/16 c. water (original recipe, which is four times this, calls for 3/4 c.)

Taco shells

Shredded lettuce

Tomatoes

Onions

Cheese

Taco sauce

Garlic Rice Noodles

A Great Side Dish! 

Ingredients

• 8 oz rice noodles
• 3 tbsp butter (or sesame oil, or olive oil)
• 1 shallot (diced) (Shallot is sweeter than onion, but could use onion instead)
• 6 tsp garlic (minced)
• 2 tbsp brown sugar
• 3 tbsp soy sauce
• 2 green onions (sliced)

Instructions

• Prepare rice noodles al dente according to the package, without rinsing, and set aside
• Meanwhile, in a large skillet on medium-high heat, melt the butter then add the shallot and garlic, cooking for 1-2 minutes, until fragrant
• Add sugar and mix in until incorporated
• Pour in the soy sauce and simmer for 1 minute
• Add the noodles and cook another 3-5 minutes until the noodles have absorbed the sauce
• Serve garnished with green onions

Enchilada Casserole

This sounds easy and yummy!  Supposedly freezes well too.

Try halving this, or making it smaller

• 2 Tbsp. 

  extra-virgin olive oil

• 1 

  medium onion, chopped

• 1 

  bell pepper, chopped

• 2 

  cloves garlic, minced

• 1 

  (15.5-oz.) can black beans, rinsed and drained

• 1 

  (15.25-oz.) can corn, drained

• 3 cups 

  cooked, shredded chicken

• 1 

  (4.5-oz.) can diced green chilis

• 2 

  (10-oz.) cans enchilada sauce

• 18 

  corn tortillas

• 2 cups 

  shredded cheddar

• 2 cups 

  shredded Monterey jack

• Sour cream, for garnish

• Freshly chopped cilantro, for garnish

• Diced avocado, for garnish

Directions

• 1. Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine. 
  2. Step 2Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese. 
  3. Step 3Bake for 30 minutes or until cheese is melty and sauce is bubbling. 
  4. Step 4Garnish with sour cream, cilantro, and avocado.

Sugar-free Jello Whips (Made with Yogurt)

Ingredients:

1 pkg. sugar-free jello mix

1 cup unflavored yogurt  (apparently Greek yogurt makes this fluffier)

Note: some people used a flavored yogurt to go along with their jello choice.

Add 3/4 c. boiling water to a boil and add jello mix.  Stir until it's completely dissolved.

Make 1 cup ice water by measuring 1 cup of ice and filling with water until it tops the cup.

Add ice water to jello mixture and stir until all the ice is melted.

Add yogurt to jello mixture and blend on high.  Using a hand mixer works as well.

Chill for two hours.

Thanks Resolution Eats....I took this from your website.

Three Rivers Fruit Muffins

2 c. flour

2 t. baking powder

1/2 cup sugar

1/2 t. salt

  (1/2 t. cinnamon)

1 1/4 c. small fruit chunks

1/2 c. oil

1 egg

1 1/2 t. vanilla

1 cup liquid:  milkes, creams, etc.

400 degrees for 20 - 25 min.

Sprinkle some brown sugar over top?

Freezing Celery and Onions

I hate to buy a whole package of celery and only use one or two pieces.  The following sounds great and quite easy to do, freezing for a month or two and freezing for up to a year!

Step 1: Wash and dry your celery well.

Step 2: Chop into the desired size and shape. I like to cut my celery into the size I most often use for soup or stir-fry recipes so I don’t have to try to cut it later.

Step 3: Place the celery in a single layer on a baking sheet. Transfer the baking sheet to the freezer. This step prevents the pieces of celery from freezing together in clusters.

Step 4: Once frozen solid (usually 2-3 hours), transfer the celery to a freezer safe container to use within a month or two.

If you want to have your frozen celery good for up to a year, you will need to do a quick blanch on them. To do this, place slice celery in boiling water for 2 minutes, remove with a slotted spoon and transfer to an ice bath to stop the cooking process. Then follow the above steps for freezing it. Blanched celery will last for up to 12 months in the freezer.

Freezing Onions is practically the same:

Here are some tips for freezing fresh onions:

• Prepare the onions

  Peel, remove any brown or mushy spots, and chop or slice the onions. You can also dice them in a food processor.
• Blanch

  If you're freezing whole onion bulbs, you should blanch them first. Blanching time depends on the size of the onion, but should be long enough to heat the entire bulb, from the outside in. Small onions should blanch for three minutes, while larger onions should blanch for seven minutes.
• Freeze

  You can use one of two methods to freeze the onions:

  • Dry pack: Place the onions in freezer bags, removing as much air as possible. Lay the bags flat on a cookie sheet or metal pan in the freezer until frozen, then stack them to save space.
  • Tray pack: Freeze the onions in a single layer on a cookie sheet lined with sides for about an hour, or until frozen. Then, transfer them to freezer bags, removing as much air as possible.
• Store

  Frozen raw onions can last up to eight months, while cooked onions can last up to 12 months. Store them in an airtight container, freezer bag, or wrapped tightly in plastic wrap or aluminum foil

Pickled Vegetables

Thanks to Rachel Cooks with Love

Here's a wonderful, quick (13-minute) video about how "Rachel" makes different types of pickled vegetables with just one easy brine.

The brine recipes fills three one-quart mason jars that are tightly packed.

Onion pickles: 

Dice 3 medium red onions, then cut in half.  Place into a bowl of ice water for about 15 minutes.  This will remove a lot of the strong onion smell, leaving only the taste.  After 15 minutes, drain well.

     Into jar, put two garlic cloves, cut in half. 

     Pack in the onion, keep pushing down

Dill pickles:

Slice cucumbers into slices that aren't too thick, you need a little substance.  She used a sharp slicer that had a crinkly end.

    Into jar, put two garlic cloves, cut in half. 

    Add  a small amount of red pepper flakes, if desired

            1 t. onion flakes.

            2 sprigs dill

    Fill about 1/2 way with cucumbers, pack well

    Add a couple of slices of yellow onions

    Fill almost to top with more cukes, pack down

    A few more onions on top

    One last sprig of dill.

Veggie pickles:

lMix-or-Match

Bite-sized cauliflower.

Lengthwise-sliced or round-diced carrots

Rings of mini bell peppers, or regular sized chunks

Leftover cucumber slices

Yellow onion pieces

Sliced radishes

Celery sticks, chopped celery leaves

     Add 1 t. onion flakes

     Drop in some whole peppercorns

Keep adding cauliflower until all veggies are jammed down into the jar.

Brine for all three quarts:

Deep saucepan on med-high heat.

     3 1/2 c. filtered water

     3 1/2 c. distilled white vinegar

     10 1/2 T. sugar

Bring to boil.

Pour over all veggies, covering completely.

Push down to eliminate any air pockets.

Let cool.

Store in fridge for at least a day before eating.

Homemade Nut Bars - Made From (Healthy) Aldi Trail Mix

 

INGREDIENTS

  

• 10 oz Trail Mix or Any Nut Mix about 1¼ cup (she used Aldi Seed & Raisin)
• ¼ cup Maple Syrup, Rice Syrup, or Honey

INSTRUCTIONS

 

• Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
• In a medium mixing bowl, mix together the nut mixture and syrup until completely combined.
• Pour into prepared baking dish and smooth into one even layer, making sure to push the mixture firmly into the pan.
• Bake at 350 degrees F for 30-35 minutes or until golden.
• Remove and allow to cool for about 1 hour (in the video, she ended up waiting about 10 min. so they were still soft enough to easily slice) before slicing. Store in an airtight container in the refrigerator for best results.

Black Bean and Barley Soup

 

• 2 Tbsp Oil or Butter
• 1 cup Onion diced
• 2 cups Carrots chopped or diced
• 1 cup Celery diced (Optional)
• 3 Roma Tomatoes diced or chopped (or 1 15oz can Diced Tomatoes)
• 2 cups Cooked Black Beans drained and rinsed (or 1 can Black Beans, drained and rinsed)
• 1 cup Barley rinsed
• 8 cups Chicken Broth, Vegetable Broth, or Water
• ½ tsp Garlic Powder
• 8 oz Fresh Spinach

INSTRUCTIONS

 

• In a large stock pot, heat oil or butter over medium heat. Add onions, carrots, and celery and saute until soft and translucent, about 4-5 minutes.
• Add tomatoes, black beans, barley, broth, and garlic powder. Stir, bring to a boil, reduce heat, and cover. Simmer covered for 45 minutes or until barley is cooked through and tender.
• Add spinach and stir. Continue to cook for about 2-3 minutes or until spinach is wilted.
• Serve and enjoy!

Thanks Laura Legge!

Oven Roasting Vegetables

 

How to Roast Vegetables

• Preheat oven to 400 degrees.
• In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
• Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
• Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.
•        I also added some garlic and a chopped tomato at this point
• Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
• Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

How Long to Roast Vegetables

Size of vegetables and temp (we recommend 425 degrees F) will determine how long it takes, but these temperatures are a good gauge.

• Sweet potato – 35 minutes
• Brussels sprouts – 35 minutes
• White potato – 30 minutes
• Tomatoes – 30 minutes
• Butternut squash – 25 minutes
• Parsnip – 25 minutes
• Eggplant – 25 minutes
• Cabbage – 25 minutes
• Carrots – 20 minutes
• Broccoli – 20 minutes
• Cauliflower – 20 minutes
• Green beans – 20 minutes
• Onion slices – 15 minutes
• Bell pepper strips – 15 minutes
• Okra – 12 minutes
• Snap peas – 10 minutes
• Zucchini – 10 minutes
• Summer squash – 10 minutes
• Sugar peas – 8 minutes

Crockpot Barbecue Orange Chicken - 3 Ingredient!

2 - 3 boneless skinless chicken breasts, salted & peppered

1/2 cup barbecue sauce
3/4 cup orange marmalade

     Cook on low for 6 hrs or on high for 3 hours..

     Shred

     Serve over rice or cauliflower rice

Thanks, Julia Pacheko!

Roasted Chick Peas

“If you're craving something salty and crunchy, roasted beans are a much better option than chips thanks to their combo of protein and fiber, says Jessica Levinson, RD, the author of the 52-Week Meal Planner: The Complete Guide to Planning Menus, Groceries, Recipes, and More.

Make it: Rinse and drain a can of chickpeas, then toss them with 1 1/2 tablespoons olive oil, salt, pepper, and whatever spice you want. Roast at 400° F for 30 minutes. Let cool slightly, then eat. One batch makes three servings.

Per serving: 160 calories, 8 g fat (1 g saturated), 17 g carbs, 2 g sugar, 292 mg sodium, 4 g fiber, 5 g protein

Shipwreck Casserole

In a large bowl, combine:

     1 lb. scrambled ground beef

     3 sliced carrots

     1 chopped onion

     1/4 cabbage, chopped

     1 green pepper, diced

     4 cups shredded, frozen hash browns

     3/4 cup instant minute rice

     1 cup tomato sauce

     2 1/2 cups water

     1 can diced tomatoes

     1 t. salt

     1 t. pepper

     1 t. onion powder

     1 t. garlic powder

     1 t. Italian seasoning

     1 t. paprika

     1 cup shredded cheddar.

Stir together

Dump into sprayed 9 x 13 pan

Cover with aluminium foil

Bake at 350 for 60 minutes.

Add more cheese, cook for another 15 minutes (or skip this cheese....)

Thanks Julie Pacheko!

Dump & Go Broccoli, Ham and Rice Casserole

Spray 9 x 13 pan

2 c. chicken broth

1 can cream of chicken soup

1 t. salt, pepper, onion powder, garlic powder, paprika

     Whisk together

1 cup uncooked rice

1/2 cup cheese

12 oz. frozen broccoli

1 lb. diced ham (or chicken)

Stir.

Cover with foil

Bake at 375 for 55 minutes

Remove foil, stir, cover with another 1 cup cheese

10 more minutes.

Serve.

Another good one from Julie Pacheko.