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Slow cooker

  • 3/4 cups lentils
  • 1 cup brown rice
  • 4 cups cups water
  • 1 pkg sloppy joe seasoning
  • 1 tsp garlic powder
  • 1 Tbsp minced onions
  • 1/2 can tomato paste
  • 6 Tbsp ketchup
  • Bbq sauce to taste
  1. Combine lentils, rice, water and seasoning in the slow cooker. Cook on high for 4 hours. Add water if necessary.
  2. When they are desired consistency, add sauces to taste.
  3. Serve on hamburger buns.
Published: Thursday, January 2nd, 2014
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  • 4 cups vegetable broth
  • 2 cups tomato broth
  • 1 15 oz can small Great Northern beans, drained and rinsed
  • 1/2 cup uncooked brown rice
  • 1/2 cup finely chopped onion
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, chopped
  • 8 cups coarsely chopped fresh spinach
  • Finely shredded Parmesan cheese
  • 1 cups mushrooms, sliced
  1. Combine broth, beans, rice, onion, basil, salt, pepper, and garlic in a slow cooker.
  2. Cook on low-heat setting 5 to 7 hours.
  3. Just before serving, stir in spinach.
  4. Sprinkle with mushrooms and Parmesan cheese.
Published: Sunday, December 15th, 2013
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  • 2 large eggplants
  • 3 Tbsp olive oil, divided
  • 1 large onions, thinly sliced
  • 6 oz. mushrooms, diced
  • 6 cloves garlic, minced
  • 2 tsp dried oregano, crumbled
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • 2 cups vegetable broth
  • 1 can chickpeas
  • 1 28-oz can diced tomatoes
  • 1/4 cup finely chopped fresh parsley
  1. Meanwhile, peel eggplants and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and place in slow cooker.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, and bay leaf; cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
  3. Cover and cook until the chickpeas are very tender, about 4 hours on High 8 hours on Low.
  4. Remove bay leaf. Stir in tomatoes and parsley.
Published: Tuesday, October 22nd, 2013
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This is a delicious fall stew!

  • 1 tsp butter
  • 1/2 onion, sliced
  • 1 bottle pumpkin beer
  • 2 cups vegetable broth
  • 1/2 small head cabbage, diced
  • 4 small potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp parley
  • salt and pepper to taste
  1. heat butter in pan and saute onions until golden brown (about 5 minutes).
  2. Combine onions, beer, broth, cabbage, potatoes, garlic, and carrots into a crock pot and cook on low for 6-8 hours.
  3. Add vinegar and spices just before serving.
Published: Monday, October 7th, 2013
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