Chile Rellanos Bake

Ingredients

1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

Directions

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serves 6.

From Kalyn's Kitchen
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Bean and Beef Enchilada Casserole

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can pinto beans, drained and rinsed
• 1 4-ounce can diced green chili peppers
• 1 8-ounce carton dairy sour cream or light dairy sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 8 6-inch corn tortillas
• 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
• 1 cup shredded cheddar cheese (4 ounces)

Directions

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Monterey Tortilla Casseroles

Ingredients

• Nonstick spray coating
• 6 6-inch corn tortillas, each cut into 6 wedges
• 2 cups cubed cooked chicken
• 1 cup loose-pack frozen whole kernel corn
• 1 16-ounce jar salsa verde
• 3 tablespoons light dairy sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• Jalapeno pepper, thinly sliced (optional)

Directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

From Better Homes and Gardens
Submitted by Shelli

Chicken with Black Beans and Rice

Ingredients

• 1/4 cup all-purpose flour
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with onion and green pepper, undrained
• 1 cup tomato juice
• 1 cup frozen whole kernel corn
• 2/3 cup long grain rice
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced

Directions

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.

3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Speedy Lasagna Casserole

Ingredients

• 8 ounce dried miniature lasagna noodles, broken
• 12 ounce mild or hot bulk Italian sausage
• 2-1/2 cups desired red pasta sauce
• 1 egg, beaten
• 1 cup cream-style cottage cheese
• 2 tablespoons grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Pork and Green Chiles Casserole

Ingredients

• 1-1/2 pounds boneless pork
• 1 tablespoon cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes
• 1 10-3/4-ounce can condensed cream of chicken soup
• 2 4-1/2-ounce cans chopped green chili peppers
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 to 3 tablespoons salsa
• 1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

2. Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour into a 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving. Makes 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Smoky Chicken and Cheesy Potato Casserole

Ingredients

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Rice and Red Lentil Stew with Cauliflower and Peas

Ingredients

1 T vegetable oil
2 large leeks, rinsed and sliced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1 1/2 t. dry mustard
1 t. turmeric
1/4 t. cayenne
3/4 cup long-grain rice
1 1/2 t. salt
1/2 cup red lentils
1/2 med. head cauliflower, cut into 1" florets
1/2 cup fresh or frozen peas
2 T butter

Directions

In medium stew pot, heat oil over medium heat. Add leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

Add rice, salt, and 4 1/4 cups water. Bring to a boil over high heat. Stir in lentils. Reduce heat to medium, cover, and cook until rice and lentils are just tender, about 20 minutes.

Add cauliflower, raise heat to high, and continue to cook, covered, stirring occasionally, for 5 minutes. Add peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add the butter, stirring until it melts. Serve hot in bowls. Serves 4-6.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Broccoli Potato Soup with Greens

Ingredients

• 2 medium red potatoes, chopped
• 1 14-oz. can reduced-sodium chicken broth
• 3 cups small broccoli florets
• 2 cups milk
• 3 Tbsp. all-purpose flour
• 2 cups smoked Gouda cheese, shredded (8 oz.)
• 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
• Additional Gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Nutrition Facts

• Calories 365,
• Total Fat (g) 18,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 5,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 74,
• Sodium (mg) 782,
• Carbohydrate (g) 28,
• Total Sugar (g) 10,
• Fiber (g) 4,
• Protein (g) 23,
• Vitamin C (DV%) 125,
• Calcium (DV%) 59,
• Iron (DV%) 9,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Mini Meatloaves with Green Beans

Ingredients

• 1 egg, lightly beaten
• 1 cup purchased pasta sauce
• 1/2 cup fine dry bread crumbs
• 1/4 cup fresh basil leaves, coarsely chopped if large
• 1 lb. lean ground beef
• 1 cup shredded mozzarella cheese
• 1 12-oz. pkg. fresh green beans, trimmed
• 1 Tbsp. olive oil
• Crushed red pepper (optional)

Directions

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Nutrition Facts

• Calories 496,
• Total Fat (g) 29,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 145,
• Sodium (mg) 742,
• Carbohydrate (g) 25,
• Total Sugar (g) 8,
• Fiber (g) 5,
• Protein (g) 34,
• Vitamin C (DV%) 26,
• Calcium (DV%) 30,
• Iron (DV%) 27,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Kale, Lentil and Chicken Soup

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions

Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2. Also, you can substitute tofu for chicken to make this vegetarian.

From Better Homes and Gardens

Submitted by Shelli

Easy Oatmeal Muffins

Ingredients

1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions

1. Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.

2. In a small bowl, combine milk and oats; let soak for 15 minutes.

3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups.

4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

You can substitute applesauce for the oil and honey for the sugar to make it healthier.

From allrecipes.com
Submitted by Shelli

Smoky Mushroom Stroganoff

Ingredients

• 1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
• 1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
• 2 cloves garlic, minced (1 tsp.)
• 1 Tbsp. olive oil
• 1 8-oz. carton light sour cream
• 2 Tbsp. all-purpose flour
• 1-1/2 tsp. smoked paprika
• 1 cup vegetable broth
• Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

1. Cook noodles according to package directions. Drain; keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Nutrition facts: Calories 407, Total Fat (g) 13, Saturated Fat (g) 5, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 2, Cholesterol (mg) 72, Sodium (mg) 443, Carbohydrate (g) 59, Total Sugar (g) 5, Fiber (g) 4, Protein (g) 17, Vitamin C (DV%) 9, Calcium (DV%) 11, Iron (DV%) 22, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Spicy Mexican Skillet Chicken

Ingredients

1	to 2 teaspoons chili powder
1/4	teaspoon salt
1/4	teaspoon pepper
4	boneless skinless chicken breasts (about 1 1/4 lb)
1	teaspoon canola or soybean oil
1	can (15 oz) black beans, drained, rinsed
1	cup frozen corn
1/3	cup organic salsa (any variety)
	Chopped fresh cilantro, if desired

Directions

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).

Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.

Serves 4
1 Serving: Calories 350 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 11g, Sugars 2g); Protein 40g % Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 6 oz-equivalents Meat & Beans, 1 c Vegetables

From Eat Better America
Submitted by Shelli

Spinach Cheddar Frittata

Ingredients

3/4	cup egg substitute (i.e. egg beaters) or 3 egg whites, whisked
1	ounce low-fat shredded cheddar cheese
1	cup raw baby spinach, washed
	Nonstick cooking spray
	Salt and pepper to taste

Directions

Preheat the oven to 350 degrees. Whisk together the egg, cheese, and spinach; add salt and pepper to taste. Spray a small casserole dish with nonstick cooking spray, and pour in the egg mixture.

Bake for 15 minutes or until firm. Serve with fruit and whole grain toast.

Serves 1
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 1230mg; Total Carbohydrate 5g (Dietary Fiber 3g, Sugars 2g); Protein 28g % Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 30%; Iron 25% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Dairy, 3 oz-equivalents Meat & Beans, 1/2 c vegetables

From Eat Better America
Submitted by Shelli

Rice Enchiladas

Ingredients

24 ounces thick & chunky salsa
1 teaspoon chili powder
1 cup uncooked instant rice
15 ounces black beans, canned -- rinsed & drained
6 flour tortillas -- 8 inch
1/4 cup Cheddar cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded

Directions

Heat oven to 375 degrees F. Spray rectangular baking, 11x7x1 1/2-inches, with cooking spray. Heat 1 1/2 cups salsa and the chili powder to boiling in a 2-quart saucepan. Stir in rice, remove from heat, and cover and let stand for 5 minutes. Stir in beans. Spread 1/2 cup of the salsa in baking dish. Dip tortillas into additional salsa; spoon about 1/2 cup rice mixture onto one side of each tortilla. Roll up tortillas and place seam side down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheeses. Bake, uncovered, 15-20 minutes or until salsa is bubbly and cheese is melted.

From CDKitchen
Submitted by Shelli

Indian Tofu with Spinach

Ingredients

2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
1 lb of extra firm tofu
1 yellow onion, diced
3 smashed and chopped garlic cloves
1 can garbanzo beans, drained
2 inches of ginger, peeled and grated
1/2 tsp kosher salt (and then more later to taste)
1 tsp cumin
1 tsp curry
1 Tbsp coriander
1/2 tsp chile powder
1/2 tsp garam masala
1/2 cup water

cornstarch (to coat the tofu)
butter (to fry the tofu)

Directions

Use a 3 or 4 quart crockpot.

Drain your tofu. Squeeze it in between some paper towels or a clean dish cloth if need-be to get as much of the liquid out as you can.

Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until golden brown--resist the urge to flip; tofu takes a while to brown.

While the tofu is browning, squeeze out all of the moisture from the spinach and dump it into your crockpot. Dice up the onion, and mince the garlic. Add that, too. Drain your garbanzo beans, and pour them in. Add all of the spices.

Stir in 1/2 cup of water.

Add the tofu to the very top of the spinach.

Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over basmati rice, and scoop up with naan, pitas, or corn tortillas.

Morroccan Lentil Soup

Ingredients

1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 inch ginger, peeled and grated

Directions

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

From a Year of Crockpotting
Submitted by Shelli

Crockpot Hot and Sour Soup

Ingredients

1 cup cubed firm tofu

2 cups chicken broth

2 cups water

1 package of sliced mushrooms

1 can bamboo shoots

1 can sliced water chestnuts

2T soy sauce (La Choy is gluten-free)

1t sesame oil

2T rice wine vinegar (and some more later)

1/4t red pepper flakes (and some more later)

green onion for garnish

Directions

Combine everything in your crockpot.

Cook on low for 7-9 hours or high 4-5. I was impatient and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1T of the vinegar and another 1/4t of the pepper flakes. Garnish with sliced green onion.

From A Year of Crockpotting
Submitted by Shelli