Crock-pot Honey-Ginger Lentils

3 cups lentils (about one bag)

6 cups tomato-less vegetable stock (or water)

1 can garbanzo beans (drained and rinsed)

1 cup grated carrots

2 tsp salt

2 tsp mustard

1/2 tsp ground ginger

1/4 cup soy sauce

2/3 cup honey

2 bay leaves

Rinse and drain the lentils and place in the crock-pot. Add the rest of the ingredients and mix well. Cover and cook on low for 6-8 hours or on high for 3-5 hours.

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter

2 TBSP extra virgin olive oil

1/4 cup whole wheat flour

1 tsp salt

8 oz (about 12) mushrooms, chopped

1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt. Add mushrooms and cook for 1 minute, just until softened. Add milk and stir continually until thickened.

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot. Mix well until all the oats are coated. Crack lid open and cook on low for 3-4 hours, stirring occasionally. Cool and store in airtight container.

(Note: I doubled the recipe in my 4-quart crock pot, and it took an extra hour of cooking time.)

Green Smoothies

1-2 cups plain yogurt or cottage cheese

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:

*can of pineapple with juice, frozen mango chunks, banana

*cored, quartered apple, 2 bananas

*strawberries (fresh or frozen), banana

Stove-top Chuck Roast

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Crock-pot Marinated Beef

1 1/2 to 3 lbs beef (steak, roast, whatever cut you have)

1 large onion, sliced

1/3 cup water

4 oz can chopped green chilies

2 T vinegar

1 t garlic powder

1/2 t sugar

1/2 t salt

1/8 t pepper

Put the meat in the crock-pot. Top with sliced onion. Mix the rest of the ingredients, stirring well. Pour over the meat and onions. Cover and cook on low 7-8 hours. Cut meat into serving-size pieces. Serve with potatoes or rice, using the liquid as a gravy.

Cheeseburger Soup

1 lb ground beef

1 cup chopped onion

1 cup shredded carrots

1 t dried basil

1 t dried parsley

4 T butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup flour

2 cups shredded cheddar cheese

1 1/2 cups milk

Melt 1 T butter over medium heat. Add vegetables and beef and cook until the meat is browned. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, up to 1/2 hour.

Melt 3 T butter and stir in flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese and continue to simmer a few minutes.

Enjoy! I usually make a double batch -- one doesn't last long enough!