Navy Bean Soup

INGREDIENTS:

1 lb bag of dry navy beans, soaked overnight.
1 med onion minced
2 carrots chopped small
8 cups water
1 1/2 cup minced ham
5 chicken bullion cubes
pepper to taste
hot pepper sauce to taste



DIRECTIONS:

Dump it all in the slow cooker and cook it on low for at least 8 hours.  I put mine in at midnight and ate it for dinner the next day. Serve with a buttered slice of fresh Italian bread to make it feel like you're eating my gramma's bean soup.

Slow Cooker Roast Beef

INGREDIENTS

• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce

DIRECTIONS

1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Turkey and Rice Bake

Ingredients:

1 pound turkey cutlets or turkey scallopine, cut in thin strips or cubes
salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons butter
1 bunch green onions, thinly sliced, about 1 cup
2 cloves garlic, finely minced
2 tablespoons flour
1 teaspoon dried leaf basil
1 1/2 cups  low fat milk
4 ounces shredded  low fat Parmesan cheese, about 1 cup
3 to 4 cups cooked rice
6 ounces baby spinach
salt and pepper, to taste
ground paprika


Preparation:

Heat oven to 350°. Grease a shallow 2-quart baking dish.
Sprinkle turkey with salt and pepper. Heat oil in a large skillet over medium heat; add turkey and cook, stirring, until cooked through. Remove to a plate and set aside.

Melt butter in the same skillet; add the green onions and garlic and cook, stirring, for 2 minutes. Stir in the flour until well blended, then stir in basil and milk. Cook, stirring, until thickend. Add Parmesan cheese and continue cooking until cheese is melted. Pour the sauce into a bowl and set aside.

In the same skillet, combine the rice with spinach and 2 tablespoons of dry white wine, water, or chicken broth. Cook, stirring, until spinach is wilted. Taste and add salt and pepper, as needed.

Spoon the rice mixture into the prepared baking dish. Top with the cooked turkey then spread sauce over all. Sprinkle with paprika. Bake for 20 minutes, until bubbly.

Serves 4 to 6.

I tried this one out tonight.  I used canned spinach because that's what I had and I think I used more rice.  The dish was a hit and even my finicky 3 year old ate some, although she didn't try the turkey.  Oh, I added a corn layer.  You gotta have corn. We will be eating this again!

Sausage and Egg Beaters Casserole

6 slices white bread Low fat butter 1 lb. turkey sausage 1 c. low fat cheese, grated 1 container (8 oz.) Egg Beaters plus 1/2 c. Egg Beaters 1 egg white 2 c. light evaporated milk 1/2 tsp. salt Remove crust from bread. Spread with low fat butter. Put butter side down in a 9x13 inch baking pan or dish. Cook sausage, crumble and drain well. Spoon sausage over bread. Sprinkle with cheese. Mix Egg Beaters, egg white, milk and salt. Pour over cheese. Cover and store in refrigerator overnight. Remove 15 minutes before baking. Bake for 45 minutes at 350 degrees or until firm. Low fat. Low cholesterol.