SLOW COOKER BEAN SOUP WITH HAM

It that time of the year again.  It slowly gets cooler, the leaves start changing, the days get shorter, and we finally get the rain that we could of used all summer.  It can rain for days and some times a chill set in and yes theirs only one way to get rid of it.....Soup!

 

I came up with this great bean soup recipe that uses raw unsoaked beans.  Just throw everything into the slow cooker and at the end of the day you have the perfect bowl of warmth.

 

1/2 lb raw navy beans

12 cups of water 

1/2 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped small diced celery

1 tbsp dried basil

1 1/2 cups chopped ham

1 tsp salt

1/2 tsp black pepper

 

Sort beans and rinse well.  Dump beans into slow cooker and add the rest of the ingredient and mix well.  cook on low for 8 hours

 

THE VERSITILE BEAN

Beans, beans, beans...gotta love them!  Who would of ever thought you could do so much with a bean.  I have found that substituting mashed beans in lasagna or stuffed shells can take the place of ricotta cheese and maintain its creamy consistency..and no one is the wiser.

 

We love lasagna, and the like, but not unfavorable.  If you take out all the ooey, gooey goodness of the cheese, whats left?  So I put my thinking cap on once again and figured out a yummy version that's creamy, healthy and filling.  Hope you enjoy it...our family sure does!

 

LASAGNA ROLL-UPS

 

1 can navy beans, rinsed and drained

1/2 cup lite ricotta

1/4 cup egg beaters egg substitute

1/2 package (9oz) frozen spinach, thawed and squeezed 

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

2 tbsp grated Parmesan cheese

 

8oz Jennie o ground turkey (I used 99/1 extra lean)

6 cooked whole wheat lasagna noodles

2 cups marinara sauce ( I made my own healthy version)

1/4 cup reduced fat mozzarella cheese

 

Preheat oven to 400 degrees.  Brown ground turkey.  In a medium bowl, mash navy beans with a fork.  Add the next 7 ingredients and mix well.  Lay out the six cooked lasagna noodles and measure 1/3 cup of filling for each one and spread over the noodle. Roll up and put seam side down in a sprayed 8x8 pan.  Top with the ground turkey and  the marinara sauce.  Sprinkle with the mozzarella cheese.  Bake, for 35 minutes

 

 

 

 

Yummy Goodness!

       

 

 

 



MEATLESS STUFFED SHELLS

We love Italian! Lasagna, stuffed shells, spaghetti and meatballs, etc....so I paired down this recipe, which is also meatless and used the versatile bean to replace the meat for a hearty, healthy, comforting meal.  This recipe only feeds two but can be easily doubled or tripled.

  8 large pasta shells 

      

      Cook the pasta in boiling water for 11 minutes, drain and set aside.

   

  Sauce

• 1/4 of a medium onion diced
• 1/3 cup chopped green pepper
• 3 small cloves garlic
• 1 15oz can Italian tomatoes
• 1/2 tomato can of water

Mix all ingredients together in a saute pan and cook on medium heat until the vegetables are soft about 15 minutes.  Let cool and pour into the food processor.  Process until smooth.

  Filling

• 3/4 cup kidney beans
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper 

Put all filling ingredients in a food processor and pulse until beans are mashed and filling is well mixed.  Lightly spray a small baking pan.  Divide the filling into the 8 shells and put into the baking pan.  Spoon the sauce over the stuffed shells until all used.   Cover with foil and bake at 400 degrees  for 35 minutes.
* Can top with low fat mozzarella and put in the oven for 5 more minutes uncovered.

STUFFED PEPPER

This recipe was developed to use up some of those late summer peppers we had left in the garden. It can be made with lean ground turkey, as this recipe is or with pinto beans for a meatless version.  Both are delicious!  This recipe feeds two people but can be doubled for four.

• 2 medium green peppers
• 1 cup cooked brown rice ( can use minute rice, but I use long grain )
• 6 to 8 oz Jennie o lean ground turkey breast or 1 cup pinto beans for meatless
• 1/2 cup frozen corn kernels
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cumin
•  dash of cayenne pepper
• 1 cup diced Italian tomatoes

Prepare the peppers by washing, then cut core out.  Cut around the opening to open the stuffing hole.
Brown the ground turkey on medium heat.  Season with the salt, pepper, cumin, and dash of cayenne pepper.
In a medium bowl, mix the ground turkey, corn, brown rice and tomatoes. stuff the mixture into the pepper and mound on top.  Put in a small baking dish and add 1 cup of water to bottom of pan.  Cover with foil and bake at 350 degrees for 1 hour.  (Check for doneness by sticking with a fork)