Crockpot Split Pea Soup

Vegetarian Split Pea Soup

From Light & Tasty


“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
INGREDIENTS
1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
4 cans (14-1/2 ounces each) vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf
SERVINGS
8
CATEGORY
Low Fat
METHOD
Slow Cooker
PREP
15 min.
COOK
420 min.
TOTAL
435 min.
DIRECTIONS
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. Yield: 8 servings (2 quarts).

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.

Recipes to Try

SALADS

Santa Fe Chicken Salad

Blue Cheese & Dried Cranberry Tossed Salad

Greek Veggie Salad II

OAMC

OAMC Resource

OAMC Hamburger Recipes

Bethany August List and Pics

Christy's OAMC


Crockpot

Porcupine Meatballs

Bean Soup w/ Ham

New England Baked Beans in Slow Cooker

Lo-Cal Baked Beans

Cookies

Healthy Cookies

Healthier Choc Chip Cookies

Nature's Healthy Choc Chip Cookie

Wheat Toll-House Cookie

Oatmeal Coconut Cookie

Ultimate Healthy Cookie

Coconut Flour Recipes

Peach Blackberry Cobbler

adapted from
From Light & Tasty

INGREDIENTS
12 medium fresh peaches, peeled and sliced (I used frozen peaches)
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups blackberries (I used frozen cherries instead)


TOPPING:
2 cups all-purpose flour (I used whole-wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar


DIRECTIONS

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms.

Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.

Make Mine Mashed Potatoes

(from Frozen Assets)

8 servings

5 lbs. of potatoes, peeled and quartered (I didn't peel mine)
1 egg
1 Tablespoon minced garlic
1/2 tsp. pepper
6 oz. sour cream
shredded cheese of your choice (optional)
1/4 cup butter, melted

Cook potatoes in boiling water until tender. Drain. Combine all ingredients except cheese and butter in a large mixing bowl. Mix or mash well. Spoon potatoes into a 9x13-inch casserole dish coated with cooking spray, or used disposable aluminum pans. Warm butter in a saucepan over low heat, being careful not to scorch. Drizzle over potatoes.

To freezer: Cover and freeze. If using cheese, place in a zip-top bag and attach to potato dish.

To serve: Thaw. Warm in a 375-degree oven for 40 minutes or until heated through. Sprinkle cheese on top and continue cooking until cheese has just melted.

Cashew Chicken

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Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady

6 servings
40 min 20 min prep

1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.

Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.

Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.

Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.

Garnish with green onions.

Serve with rice.

Meatballs

(from Betty Crocker)

1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.

Enchiladas

from Betty Crocker

Servings: 8

8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped

Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.

Heat rest of ingredients to boiling. Simmer for 5 minutes.

Dip tortillas in sauce mixture.

Spoon hamburger mixture onto tortillas and roll up.

Cook at 350 degrees for 20 minutes.

Friday Night Pizza

from Animal, Vegetable, Miracle

FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)

3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour


To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

1 cup sliced onions
2 peppers, cut up

While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.

Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil

Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.

Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies

Pizza Kits- OAMC

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from ChristyClipart

In separate bags, place the following:

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

PIZZA KIT INSTRUCTIONS:

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

Makes 1 cookie sheet size pizza.

Noodle Heaven

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: Cover with foil, label and freezer.

To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.

Stir-Fry Supreme

Recipezaar
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup

In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.

Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.

Green-Eyed Monster Burgers

Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices

Please wash your hands before beginning this recipe.

For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag

Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.

Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.

Place in plastic bag, and label.

Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.

Pasta With Bacon, Mushroom & Caramelized Onions

Recipezaar

6 servings
375 g bacon, pieces
375 g sliced mushrooms 0
3 red onions, cut in half & sliced
minced garlic (to taste)
thymespaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
butter

In a large frypan, fry the bacon, then set aside. Melt butter in the same pan and then cook the onions until they have caramelised. Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low. Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole. Serve with the cheese crumbled over the top.

Popeye was Right Soup

Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of

Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste

Crockpot Chicken Wild Rice Casserole

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6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram


PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.

Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.

6 servings

BEEF BURGUNDY SIMPLIFIED

Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I
make a large batch and store the rest in meal sized portions to pull out of the freezer in January
or February for those nights when I don't know what else to cook. I know this recipe is a winner
and will soon become part of your family's favorites. I have found the taste vastly improves if the
stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1-1/2 inch cubes
2 T flour
½ tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 C. beef stock or canned beef bouillon
1 can tomato sauce (8 oz.)
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry
between paper towels and brown it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock,
tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it tightly covered
for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms
if large, leave small ones whole. Heat the butter in a large skillet and lightly saute the mushrooms
for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef Burgundy! After cooling, it
can be refrigerated or frozen. If the sauce is too thin, combine 2 TB flour with ½ C. water
and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown
rice. Egg noodles are also fine.

**Anne's Notes:
I just subscribed to the Urban Homemaker's newsletter and got this recipe out of a free e-book she offered. I look forward to browsing this site more in the future!

Fabulous Fajitas

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From Taste of Home

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

INGREDIENTS
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

SERVINGS
6-8

DIRECTIONS
In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

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Recipe courtesy Rachael Ray and Tripp
Show:
30 Minute Meals
Episode:
30 Minutes to Primetime


Crust: 1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings: 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes.

Chop sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.

Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

Low-Carb Spread

Refreshing, delicious, and healthy. I make this often. My husband really loves this served as a spread with whole wheat crackers. It is also good as a pita bread filling.Note: Go easy on the cayenne red pepper, as the heat increases as the flavors blend. From Betty Crocker.
by BecR

6-8 servings

1 medium cucumber
6 radishes 4
green onions 2
cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)


Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.

Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).

Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.

I like to cover and refrigerate for several hours to let the flavors blend.

Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.

6 to 8 servings.

Potluck Pasta Salad

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originally from "Better Homes and Gardens" magazine

12 servings

4 ounces wagon wheel macaroni or desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or desired pasta
1 teaspoon dried red peppers, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onions, sliced
2 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.

Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.

Add dressing to pasta mixture. Toss gently to mix.

Cover and chill for 2 hours or up to 24 hours.