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 Come in out of the cold and enjoy a bowlful of this chunky meatless soup! Great all by itself or pair it up with your favorite sandwich for a hearty lunch or dinner!
2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained*
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained.
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves
In a 5-quart slow cooker, combine all of the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Makes 7 servings.
*The reason for rinsing and draining canned beans is to remove the excess salt used in the canning process. You may use the liquid, but be sure to adjust the salt level in your recipe.
Recipe and photo are from Taste of Home magazine.
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 Enjoy a hot, comforting bowl of this mushroom-barley soup on a cold blustery winter day for that warm and cozy feeling!
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper, to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve garnished with the parsley.
Per Serving: 182 Calories, 3 g Total Fat, 0 g Saturated Fat, o mg Cholesterol, 264 mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 42 mg Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat
Points Per Serving: 2.
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.
Emily's Favorite Recipes:
 After a hard day at work, you will love coming home to the inviting aroma of this delicious pot roast! And it’s on the table in just minutes!
2-1/2 pounds boneless beef bottom round or chuck pot roast
1/2 teaspoon ground black pepper
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1 can (10-3/4 ounces) Campbell’s Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar
1. Season the roast with the black pepper. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Top with the roast.
2. Stir the soup, water, garlic, basil, oregano, parsley flakes and vinegar in a medium bowl. Pour the soup mixture over the roast and vegetables.
3. Cover and cook on LOW for 10 to 12 hours* or until the meat is fork tender.
4. Remove the roast and let it stand for 10 minutes. Thinly slice and arrange on a platter. Remove the vegetables and put on platter. Serve the juices with the roast and vegetables. Makes 5 servings.
* Or on HIGH for 5 to 6 hours.
Recipe and photo are from Taste of Home magazine.
Emily's Favorite Recipes:
Great taste and soothing comfort all wrapped up in one delicious casserole! Try it for dinner tonight!
1 pound bulk pork sausage (I use hot)
1 package (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red bell pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1-3/4 cups Swanson Chicken Stock
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)
1. Cook the sausage in a 12-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat.
2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
3. Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
4. Bake at 375 degrees F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese. Makes 6 servings.
Recipe and photo are from Campbell’s.
Emily's Favorite Recipes:
 A hearty and delicious soup to warm up with on a cold and dreary day! And so incredibly easy-to-make!
4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth or vegetable broth
1-1/4 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked elbow macaroni
5 tablespoons shredded Parmesan cheese
In a 5-quart slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese. Makes 10 servings (about 3-1/4 quarts).
Recipe and photo are from Taste of Home magazine.
 A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.
Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.
Tender, flavorful chicken, vegetables, and pasta seasoned just right–totally delicious!
4 medium skinless, boneless chicken breast halves
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
4 ounces refrigerated spinach or plain linguine
2 cloves garlic, minced
2 medium zucchini and/or yellow summer squash, cut into 1/4-inch slices
1/2 cup apple juice
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons dry white wine or chicken broth
2 teaspoons corn starch
1 cup halved cherry or grape tomatoes
Fresh rosemary sprigs (optional)
1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to package directions; drain and keep warm.
2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
3. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.
Recipe and photo are from Better Homes and Gardens magazine.
 Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.
1/2 cup each chopped onion, celery, carrot and sweet red pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme
In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through.
Yield: 5 cups.
Recipe and photo are from Taste of Home magazine. The recipe is credited to Carolyn Schmeling from Brookfield, Wisconsin.
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