Lentils, Cheese & Rice ~ posted by Carolyn in Ohio

Lentils, cheese and rice

3 cups chicken broth
3/4 cup dry lentils
1/2 cup uncooked brown rice
1/2 tsp basil (or not)
1/4 tsp oregano (or not)
1 clove garlic if you like it
4 ounces swiss cheese

Combine everything together, cook either 8 hours on low crockpot, or 1 hour on the stove.

Lentil and Sausage Cottage Pie ~ posted by Lorna


You can use real sausages or vegetarian.

  • Preheat the oven to hot
  • Boil seven medium sized peeled potatoes.
  • Meanwhile simmer puy/brown lentils until soft
  • Meanwhile fry two or three onions on a medium heat until transparent
  • Fry a couple of sausages per person
  • Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
  • Lay this mixture at the base of your largest casserole dish
  • Mash the potatoes, add a teaspoon of salt, and spread these over the top
  • Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
  • Put in the oven until the top looks nicely browned

DH or yourself can add pepper/ chilli sauce at the plate

Honey Baked Lentils ~ posted by CherylCO

Honey Baked Lentils

Combine in a dutch oven or saucepan:
1 lb lentils (2 1/3 C)
1 bay leaf
5 C water
2 tsp salt

Boil, covered, for 30 minutes. Do not drain. Discard bay leaf.

Preheat oven to 350. Combine and then mix into lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 TB soy sauce
1/2 C chopped onion (sub. 2 cloves garlic or a touch of onion powder even for picky kids)
1 C water
4 slices bacon, chopped (I usually precook lightly)

Stir in most of bacon into lentils. Pour into lightly greased casserole dish. Sprinkle remaining bacon on top.

Pour over all:
1/3 C honey

Cover and bake 1 hour. If I precook the bacon a touch and sauté the onion I usually don’t bake this long. Makes for a faster dinner that way and still tastes pretty good. If you have the time, baking together will mix flavors a bit more, I’m sure. If you don’t cook bacon first, take the lid off to brown it on top for the last several minutes.

It’s flexible. That’s a basic outline anyway.

Vegetarian Chili ~ posted by Ottakee

Vegetarian Chili

1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes

Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.

Taco Soup ~ posted by Caia

Taco soup
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.

1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Refried Bean Soup ~ posted by Emily in FL

Refried Bean Soup

2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves of garlic, minced
1 can chicken broth
1 can Rotel tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can refried beans
1/4 teaspoon ground cumin
salt and pepper to taste

Heat the oil in a 4 1/2 qt soup pot over medium heat. Add onion and bell pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add garlic and cook for another 2 minutes.

Add the rest of the ingredients and simmer covered for at least one hour. If you want you can transfer to a crockpot and cook on high for 2 hours and then on low for one hour.

I serve this with tortilla chips or Fritos. Everyone […] gets a dollop of sour cream and a sprinkling of shredded cheese on top. Yum!

This soup also freezes well.  I freeze enough for another meal, then pop it into the crockpot on a day when I know I won’t have time to cook.

Morrocan Chickpea Soup ~ posted by Lorna

You are not going to believe this one. I got it from the BBC’s ‘Food Programme’ . It is the simplest soup I know and one of my favourites:

Ingredients

2 cans of chick peas (garbanzo beans in the USA I believe)
a handful of fresh mint
a chopped clove of garlic

Whizz all the ingredients in a blender (including the water in the can of chick peas) and heat. Add more water to desired consistency. No salt is needed if the chick peas have salt added to the can.

Caution: this soup holds quite a lot of heat and so check the temperature before giving to your little ones!
Happy eating!
Lorna

Dh’s Chili ~ posted by momtolgd

DH’s chili

5 cans of varying kinds of beans, drained (chili hot beans, light and dark kidney beans)
2 cans of stewed or diced tomatoes
1 jar of salsa (we use medium)
1 onion chopped or quartered
Sometimes he uses ground beef (browned and drained first), sometimes he doesn’t…I prefer without meat
Add tomato paste or sauce if you need more liquid
Season with pepper, chopped onions, chili powder to taste (sometimes he also adds crushed red peppers)

Add all together, let simmer for an hour or longer if desired. DH likes to play a bit with ingredients, so it doesn’t turn out exactly the same every time, but this is the basic list of what he uses.

Garlicky Garbanzo Soup ~ posted by Meliss

Garlicky Garbanzo Soup

Time: 30 minutes Yield: 4 servings (but I double this)

Here is a quick and easy, but rich tasting soup…

Ingredients:
29 oz. can chickpeas, rinsed and drained
2 c. (packed) packaged, prewashed baby spinach; or thinly sliced regular spinach leaves
3 cups chicken broth or chicken bouillon
8 large cloves garlic (Yes! 8! Don’t skimp!)
1 1/2 tsp. dried oregano
1/4 tsp. dried rosemary

1. Place all of the ingredients, except for the spinach, in a 4 qt. pot, and bring to a boil over high heat. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
2. Transfer the ingredients to a blender, and puree until smooth.
3. Return the puree to the pot and stir in the spinach. Cover, and cook over medium-low heat for 5-7 mins., or until the spinach is tender. Serve immediately.

Black Bean Soup ~ posted by Anne in Hawaii

Black Bean Soup

2 (15-oz) cans black beans
1 (15-oz) can stewed tomatoes
1 can chicken broth (I usually have the boxed kind on hand and I just fill one of the empty black bean cans with broth and add that. You may want to add more if you like a less thick soup.)
1/2 onion, chopped
1 garlic clove, minced
salt & pepper to taste
1 T. oregano
2 T. lime juice

Combine all ingredients except lime juice in a dutch oven or large pan and simmer until cooked through. Add lime juice to soup just before serving.

I put brown rice in my rice cooker and get this going as I prepare the soup. (I cook my brown rice in chicken broth.) When the brown rice is ready, so is the soup, and I serve the soup over the brown rice. This is a filling and healthful meal — and it’s perfect for Weight Watchers’ Core plan.