Vegetarian Gumbo    

• 2   15 oz cans black beans, rinsed and drained    
• 1   28 oz can diced tomatoes
• 1   16 oz package frozen veggies
• 2   Cups frozen cut okra
• 2   Teaspoons Cajun seasoning
• 3   Cups white or brown rice

Directions:

1. In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, vegetables, okra, and Cajun seasoning.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
3. Cook rice according to directions
4. Ladle gumbo into shallow bowls over hot cooked rice. If desired, sprinkle with green onions.

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Lentil Soup with Beef and Red Pepper

• 1  pound ground beef
• 4  cups beef broth
• 1  cup lentils or split peas, rinsed and drained
• 1  cup water
• 1/2 cup chopped sweet red pepper
• 1   small onion chopped
• 2   carrots sliced
• 2   stalks celery sliced
• 2   cloves of garlic minced
• 1   teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1    cup chopped parsley

Directions:

1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a nonstick skillet cook beef over medium-high heat until browned on all sides.
2. Place meat in a 3 1/2- or 4-quart slow cooker.
3. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper
4. Cover and cook on low-heat for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours. Stir in parsley
5. Ladle soup into bowls.

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Beef and Black Bean Chili   

• 12  ounces ground beef
• 1    chopped large onion
• 1    chopped green pepper
• 3    cloves of garlic minced
• 2    15 ounce can black beans
• 1    28 ounce can diced tomatoes
• 1/4 cup of beef broth
• 2    tbs unsweetened cocoa powder
• 2    tbs hot chili powder
• 1    tbs ground cumin
• 1    tbs smoked paprika

Directions:

1. In a large skillet cook ground beef until brown, and drain fat
2. Stir in onion, green pepper, and garlic over medium heat. Cook for 4-5 minutes
3. Transfer meat and cooked veggies into a 4-quart slow cooker
4. Add remaining ingredients.  Let cook on high heat for 5 hrs, or low heat for 8-10 hrs

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Parmesan Chicken with Pasta    

• 1     9 ounce bag of pasta
• 4     large carrots thinly sliced,
• 2     tablespoons butter
• 6     teaspoons of basil pesto (Warning: pesto contains nuts)
• 1/2  cup of shredded Parmesan
• 1     pounds  skinless, boneless thinly sliced chicken breast

Directions:

1. Cook pasta according to the package.
2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
3. Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil.

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Chili – Pasta Skillet     

• 1     pound lean ground beef
• 1/2 cup chopped onion
• 1     15 oz can kidney beans, black beans, or red beans, rinsed and drained
• 1/2 ounce can diced tomatoes, not drained
• 1     8 oz can tomato sauce
• 1     9 oz packet of your choice pasta (elbow, shell, etc)
• 1     4 oz can diced green chili peppers, drained
• 2     teaspoons chili powder
• 1     teaspoon garlic salt
• 1/2  cup shredded Monterey Jack or cheddar cheese

Directions:

1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2. Stir beans, can tomatoes, tomato sauce, chili peppers, chili powder, and garlic salt into the meat and onion mixture. Bring to boil.
3. Reduce heat. Simmer, covered, about 20 minutes, stirring often.

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