Carrie's Vegetarian Minestrone Soup

"Easy vegetarian minestrone soup simmered in the slow cooker is loaded with vegetables and macaroni for a warm weeknight dinner."

INGREDIENTS:

6 cups vegetable broth 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can kidney beans, drained 1 large onion, chopped 2 ribs celery, diced 2 large carrots, diced 1 cup green beans 1 small zucchini 3 cloves garlic, minced

1 tablespoon minced fresh parsley 1 1/2 teaspoons dried oregano 1 teaspoon salt 3/4 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1/2 cup elbow macaroni 4 cups chopped fresh spinach 1/4 cup finely grated Parmesan cheese, or more to taste

DIRECTIONS:

1.	Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2.	Cook on Low for 6 to 8 hours.
3.	Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4.	Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

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Printed from Allrecipes.com 5/6/2015

Carrie's Chicken Broccoli and Rice Casserole

"REAL" CHICKEN BROCCOLI RICE CASSEROLE

Ingredients

8 SERVINGS

• 7 ½ cups cook Brown Rice, Long-Grain
• 2 cups cook and dice Chicken, Boneless Breasts
• 4 cups dice and cook Broccoli
• 1 ½ cups Homemade Cream of Chicken Soup
• 1 ½ cups Homemade Cream of Mushroom Soup
• 1 ½ cups Cheddar Cheese, shredded, #1
• ⅛ teaspoons Salt
• ⅛ teaspoons Black Pepper
• ½ cups Cheddar Cheese, shredded, #2

Jamason's Apple Pie Oatmeal Cookies

Apple Pie Oatmeal Cookies

These oatmeal cookies are full of fruit and cinnamon, and they’re incredibly soft and chewy. They’ll stay that way for

an entire week if stored in an airtight container—if they last that long!

1 c (100g) instant oats (measured correctly)

¾ c (90g) whole wheat flour (measured correctly)

1 ½ tsp (4g) baking powder

1 ½ tsp (4g) ground cinnamon

⅛ tsp (1g) salt

2 tbsp (28g) coconut oil or unsalted butter, melted

1 large egg, room temperature

1 tsp (5mL) vanilla extract

½ c (120mL) agave

1 c (125g) finely diced red apple (about 1 medium)

Kelly's Oatmeal Bars

Oatmeal Breakfast Bars (from wellplated.com)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8 bars 

Ingredients

• 2 cups old fashioned oats
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk
• 3 tablespoons honey
• 2 tablespoons peanut butter
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 large banana, quartered and diced
• 1 handful frozen berries

Beth's Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

YIELD: SERVES ABOUT 4

 

TOTAL TIME: 35 MINUTES

ingredients:

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Miranda's Coconut Pecan Date Rolls

Coconut Pecan Date Rolls

Ingredients

12 fresh (soft) dates, seeded
1/2 C pecans, chopped

Miranda's Squash, Kale & Mixed Bean Soup

Squash, Kale & Mixed Bean Soup

serves 6, prep time 15 min, cook time 45 min

1 T olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 t smoked paprika (I used regular)

Miranda's Pinach and Egg Soup

Spinach and Egg Soup

 

1 pound of spinach (can use much less if that’s what you have)

2 tablespoons of butter