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19
reCIPeS
Tuscan Beef and Bean Soup
1 pound
ground beef, browned and drained
2
carrots, chopped
2
potatoes, chopped
1
onion, chopped
1
stalk celery, chopped
1 can (14.5 ounces)
diced tomatoes, undrained
2 cans (14.5 ounces each) beef broth
2
tsps
Italian seasoning
½
tsp
salt
½
tsp
pepper
¼ tsp
crushed red pepper
1½ cups
water
1 can (15 ounces)
dark red kidney beans, rinsed and drained
1 cup
cup chopped unpeeled zucchini
1 cup
frozen cut green beans, partially thawed
2 tbsps
tablespoons minced Italian (flat leaf) parsley
Shredded Parmesan cheese
Combine all ingredients, except red kidney beans, zucchini, green beans, parsley
•
and grated Parmesan cheese in slow cooker. Stir well.
Cover and cook on
•
low 7 hours, then high 1 hour.
After 7 hours, stir in kidney beans, zucchini, green beans and parsley. Cover and
•
cook on high setting 1 hour.
Garnish each serving with shredded Parmesan cheese.
•
Makes 8 servings
reCIPeS
Aztec Chicken
1 cup
chopped red onion
1½ pounds
boneless, skinless chicken breast halves
1 jalapeno
pepper, seeded and minced
2 cloves
garlic, minced
2 tbsps
teaspoons chili powder
1 can (15 ounces)
black beans, rinsed and drained
1 can (14.5 ounces)
diced tomatoes, undrained
2 tbsp
minced cilantro
Place red onion in slow cooker, then top with chicken breasts and remaining
•
ingredients, except cilantro.
Cover and cook on
•
low 4 hours.
Sprinkle with cilantro just before serving.
•
Makes 4 to 6 servings.
Tip: Serve over hot cooked rice, if desired. Or, thinly slice chicken and serve chicken
and vegetable mixture in a warm, flour tortilla.
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12/12/12 2:32:04 PM
