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.

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.)

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.

Crock-Pot Yogurt

8 cups organic whole milk (2% also works but you get more whey)

1/2 cup organic live/active plain yogurt

Optional: 2-3 T vanilla for a slightly vanilla-y flavored yogurt

1. Pour milk into the Crock-Pot. Add vanilla, if desired. Cover and cook on low for 4 hours.

2. Leave the cover on and unplug the Crock-Pot. Let it sit for 5 1/4 hours.

3. Scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 12 hours in a warm room.

4. Strain the yogurt in a fine sieve (or use a teatowel, cheesecloth, or 2 layers strong paper towels, ie Viva) for one hour to get the whey, and thus a thicker yogurt. You should get 1-2 cups of whey for this amount of yogurt. Store the yogurt and whey for up to two weeks in the frig.

The yogurt is yummy with a little organic brown sugar, or with fruit in a smoothie. Use the whey to thin smoothies if the fruit you add makes it too thick.

If your Crock-Pot is big enough, this recipe is easily doubled, using the same amount of time in each step.

(Original recipe from Jamie. Thanks!)

Split Pea Soup in the Crockpot

16 oz pkg split peas

2 cups chopped cooked ham

1 1/2 cups diced or 1 cup shredded carrots

1 cup chopped onion

2 cloves minced garlic

1 large bay leaf

1/2 t salt

1/4 t pepper

5 cups boiling water

1 cup warm milk

In a crockpot, layer (no stirring) the first 9 ingredients. Cover and cook on high 4 to 5 hours. Stir in milk. Enjoy!

I use a package of Hormel's ham lunchmeat (with no nitrates), chopped in 1/2-inch squares. Works great and I can enjoy one of my favorite soups without the preservatives!

Crockpot Ajiaco (Soup)

2 boneless, skinless chicken breasts
2 c. water
4 tsp minced garlic
2 chicken bouillon cubes
2 TBSP onion flakes (or fresh or frozen diced onions to taste)
2-3 diced unpeeled potatoes

Cook on high for about 2 ½ hours, then remove chicken and mix in with a whisk:

4 c. water
5 chicken bouillon cubes
1 1/3 c. instant mashed potatoes flakes

Cut chicken into bite-size pieces, return to crockpot, and add:
1 can of green beans (drained)
1 can of corn (drained)
1 ½ tsp basil
¾ tsp pepper
¾ tsp paprika

Cook until potatoes and chicken are cooked through--up to 2 hours more. Add ½ c. fresh cilantro just before serving.

Optional toppings per individual serving: capers, sliced avocados, sour cream