Meatless March Meal #14: Most amazing lentils ever!

This is probably one of my most favorite vegetarian meals ever! Seriously, it is really good and really good for you.

I would give this a 10 out of 10 and make it any day. Keep in mind that this recipe makes a lot, so be prepared for some yummy leftovers.

Slow Cooker Lentil Salad

Ingredients: }} prep time: 10 minutes }} cook time: 4-6 hours

Crock Pot:
2 c dry lentils {about the size of a small bag}
1 medium carrot, coined
1 medium onion, chopped
1 stalk celery, chopped {optional: I don't like cooked celery, so I omit it}
1 clove garlic, minced
1 chicken bouillon cube
2 T parsley
1 bay leaf
1 T salt
1/2 t thyme
1 can (28 oz) diced tomatoes

Salad:
Tortilla chips {we like corn tortilla chips}
Shredded cheese
Romaine lettuce {my husband likes it with spinach}
Ranch dressing {Hidden Valley is the bomb {dot} com}

1. Combine all ingredients in Crock Pot, and cook on HIGH for 4 hours or LOW for 6 hours.

2. Now for the yummy part: Layer crushed tortilla chips, a hearty serving of lentils, shredded cheese, lettuce, and drizzle some ranch on top

See? Easy as pie, errrr, salad :)

Meatless March Meal #13: Refried Beans without the refry

Okay, so this isn't exactly a meal, but it makes enough beans to make several meals, like this one. It's so good, plus, you know exactly what's in it!

Sadly, I do not have any pictures, but this is a pretty simple recipe.

Ingredients:
Dry pinto beans {how much depends on how much you want, just keep in mind that a little can make a lot.
1-2 Onions, chopped
Garlic, minced
Salt
Pepper


1. Soak beans for 12-24 hours in a large pot. {I think 12 hours would be just fine, but it won't hurt them to soak any longer.}

2. Drain beans and put into Crock Pot and cover with water. {Keep in mind that the beans should be completely covered with water and then an extra half inch or above the beans.} Cover beans with onions, garlic, salt, and pepper.

3. Cook on LOW for 12 hours or HIGH for 8 hours, or until beans are easy to mash and water is mostly gone. When finished cooking, mash the beans and they are ready for all sorts of dishes.

Meatless March Meal #2: Slow Cooker Roast Tomato-Basil Soup

Crock Pot Roast Tomato-Basil Soup

I found this recipe in my Crock Pot cookbook and thought I'd give it a try. My husband loves the Tomato-Basil soup at Zupas, so I'm always looking for a good substitute recipe since we live a couple thousand miles away from the nearest one.

I'd give this recipe maybe a 7 out of 10. It was good, but it also take a lot of work and time. BUT here's the recipe in case you want to give it a go. I might suggest adding garlic. And it might taste better to use fresh basil. I didn't have time.

Total time: 60 minutes prep time; 8 hour cook time

Ingredients
2 cans (28 oz. each) peeled whole tomatoes, drained with liquid reserved
2 1/2 T dark brown sugar (packed)
1 med. onion (chopped)
3 C chicken broth
3 T tomato paste
1/2 t ground allspice
1 can (5 oz.) evaporated milk
1/4 C shredded fresh basil (abt 10 large leaves)
Salt & pepper to taste

1. Preheat oven to 450 degrees. Line baking sheet with foil and arrange tomatoes flat on the sheet.

2. Sprinkle brown sugar and onions. Bake for 25-30 minutes until tomatoes look dry and light and brown. {P.S. this will make your house smell like heaven. Truth}

3. Let them cool a bit (so you don't burn yourself). Finely chop. {I used my chopping thing, sorry I don't know the technical name. But it made the chopping much easier.}

4. Then toss into the Crock Pot and mix in the reserved liquid from the tomatoes {I only got 2 cups from it though, maybe I did something wrong}, chicken broth, tomato paste, and allspice. Make sure to stir! Cover, cook on LOW for 8 hours or HIGH for 4 hours.

5. {After the 8 hours}, add evaporated milk and basil; season with salt and pepper. Cook on HIGH for 30 minutes.

Enjoy! I made some Parmesan Cheddar biscuits {similar to Red Lobster's}. I used Tastefully Simple {they were OK, but I won't buy these again}. Maybe you can try this recipe.