Butternut Sour Cream Enchiladas

1 lb butternut squash
3 spoonfuls sun dried tomatoes
1/2 C sour cream
dash of cumin
2 C spinach chopped
1/2 onion, chopped
3 cloves garlic, minced
1 can black beans
cheese to taste

red enchilada sauce

I just mix everything together (except sauce) and roll it up in cooked tortillas. Cover with red enchilada sauce. Beyond good...

Sour Cream Enchiladas

1 can (4oz) diced green chiles
2 cans (10 3/4oz) cream of mushroom soup
1 C sour cream (about 8oz)
1 onion, diced
1 can black beans
1 C cheese
dash of oregano
cilantro
8-12 tortillas
Mix together and put into tortillas in a large baking pan

1 can green enchiladas sauce
Drizzle the sauce over the enchiladas. I save a little of the soup and sour cream and cilantro to blend into the enchilada sauce.
Top with more cheese if wanted...

Curried Lentil Soup

1 onion, diced
4 cloves garlic, minced
4 C broth
3 C baby spinach

1 tsp garlic
1 1/2  Tbsp curry powder
1 Tbsp vinegar
dash of pepper

1 bag lentils (cooked) or you can add more water to the crockpot and cook them in there...
sour cream

Drop the first four in the crockpot and cook till tender. Immersion them ;) Add spices and lentils...

Chili Soup

1 Tbs butter
1 C chicken, chopped (I usually start with it cooked)
1 large onion, diced
4 cloves garlic, minced
3-4 C chicken broth (or 2 cans)
2 cans Great Northern Beans, rinsed/drained
1 spoonful jalapenos, diced
1 can (8oz) diced green chilies
3 tsp cumin
1 - 1 1/2 tsp oregano
3 C shredded Monterey Jack (or I use a mozerella/sharp cheddar combo)
1/2 C sour cream

Saute chicken, onion, garlic in butter. Add, broth, beans, jalapenos, chilies, cumin, oregano. Simmer for about 10 minutes. Add cheese and sour cream and stir until cheese is melted.

WOW...this went over well. It was so good. I haven't tried it without the chicken yet but that will be my next experiment. I will update if it works well ;)

Butternut Black Bean Soup

1 lb butternut squash, cubed
1 onion, chopped
4 cloves garlic, minced
4 C beef/veggie broth
2 cans black beans, drained and rinsed
1 can diced tomatoes
1-2 tsp vinegar
1 tsp corriander

Put squash, onion, garlic, broth and one can of beans in crockpot. Cook. Use an immersion blender to blend semi-smooth. Add tomatoes, one can of beans (drained), vinegar and corriander. Simmer till ready :)

Honey Beans

Taco Soup - sort of...

TACO SOUP - sort of
*this was a mess up, I was trying to hurry so I just grabbed cans and started opening.  I had too much tomato sauce and accidentally opened stewed tomatoes instead of diced tomatoes and didn't realize till I started pouring them in.  It turned out really, really good and everyone wants it again (which is why I am writing it down) but I don't think it is an authetic taco soup.

1 can black beans, rinsed and drained
1 can stewed tomatoes
1 can tomato sauce (large can)
1 C corn
2 C chicken broth/vegetable broth
1 medium onion, diced
1 Tbsp taco seasoning or more to taste
dash of garlic salt

Combine ingredients and put in a crockpot for a few hours.  Top with cheese and sour cream.
I had to break up the stewed tomatoes a bit in the crockpot.

Butternut Squash Soup

BUTTERNUT SQUASH SOUP

1 lb butternut squash, peeled and seeded, cut into cubes
3 carrots, sliced
1 C onion, chopped
1 C red lentils, rinsed (you can use green also)
2 Tbsp ketchup
1 tsp ginger
1 Tbsp lime juice
1 tsp cumin
1/2 tsp curry powder
1/4 tsp garlic salt
1/4 tsp black pepper
4 C chicken/vegetable broth

Throw it into a slow cooker for about 5 hours on high.  Garnish with sour cream and cilantro if wanted.
This soup doesn't have a lot of broth but is super tasty!

Split Pea Soup

SPLIT PEA SOUP
*from Meredith

1 tablespoon vegetable oil

1 onion, chopped

1 bay leaf

3 cloves garlic, minced

2 cups dried split peas

1/2 cup barley

1 1/2 teaspoons salt

5 cups broth (veggie or chicken)

5 cups water

3 carrots, chopped

3 stalks celery, chopped

3 potatoes, diced

1/2 cup chopped parsley

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon ground black pepper

In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the rest of the ingredients. Bring to a boil and reduce heat to low. Simmer for about 90 minutes, stirring occasionally.

If you don't have barely on hand you can substitute arborio rice

Lentil Quiche

 LENTIL QUICHE
*yes, when I saw this title I though "really???"  so good....

1 cup chopped onion
2 cloves garlic, minced
1 tablespoons olive oil
1/2 cup dried lentils
2 cups water
2 cups broccoli florets
1 cup chopped fresh tomatoes (optional, some people don't like them)
1/4 C mushrooms
5 eggs, beaten
1 1/4 cup milk
ground black pepper to taste
1 tsp oregano
1 tsp basil
dash of marjoram
1 C cup shredded Cheddar cheese

Saute the onion, make sure all the vegetables (if you use something different) are fairly cooked (except the tomatoes).  Bring water and lentils to a boil and simmer for about 20 minutes until lentils are done.  Put the vegetablse in a deep pie dish or use a larger baking pan and mix together.  You can add the cheese here and stir it in with the vegetables.  Beat eggs, milk and spices.  Pour over vegetables and cook at 375 for about 50-55 minutes.  Make sure the center doesn't jiggle ;)  Top with cheese if desired...

You can throw in any vegetable you like and different seasonings...

Black Bean Soup

BLACK BEAN SOUP (seriously good)
 *original recipe from Meredith

1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
2 (14.5 oz). can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 C frozen corn or 1 can of corn

Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender).
Ingredients with this recipe are forgiving.  You don't need exact amounts, use more or less of your favorites!  I always add more broth because it is sooo good.

Stewed Lentils with Tomatoes

STEWED LENTILS WITH TOMATOES

(original recipe from Smitten Kitchen)







2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable or chicken broth
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

MODIFICATIONS
I used two cans of diced tomatoes instead - way easier!!
Longer cooking time till lentils were tender, going to try crockpot next time