Crockpot Chili

All day Crockpot Chili
(Adapted from here )

1/2 c. dried beans (I used pinto)
2 cans of beans--any kind--drained (I used black and cannelini)
1 large green pepper, diced finely
1/2 - 3/4 onion, diced finely
1 (14.5 oz.) can of diced tomatoes
1 (6 oz.) can of tomato paste
1/4 c. barbecue sauce (Sweet Baby Ray's is all we use!)
Dash of: Cayenne pepper, Paprika, Garlic powder, and Chili powder
2 tsp. salt (more or less to taste)

Rinse your dry beans and place into a 4-qt. crockpot. Cover with about an inch of water and cook on low for 5 hours. Then add the remaining ingredients and cook on low for another 6 hours. Serve with breadsticks or corn bread.

**If you don't have the 11 hours in one day to do this, cook the dry beans in that late afternoon/evening, and then add the remaining ingredients before placing it in the fridge, covered. Pull it out and plop it into the crockpot the next day on low. You could easily cook this for longer than 6 hours if necessary.

I thought it tasted even better today as leftovers!

Lemon Oregano Rice

Another great side dish, and its a quick and easy one, too!

Lemon Oregano Rice
1 Tbsp. Butter
1 cup uncooked white rice
14.5 oz chicken broth
4 Tbsp. lemon juice
1 tsp. dry oregano

1. Melt butter in a saucepan over medium high heat, and stir in the rice. Cook rice, stirring frequently, until browned--about 5 minutes.

2. Add remaining ingredients. Mix. Cover and reduce heat to low. Cook 20 minutes until liquid has been absorbed. Fluff with a fork before serving.

Avocado Egg Salad Sandwiches

I first found this idea on Livestrong.com and then went after an actual recipe to adapt to our family.  It was delicious and really quite healthy!

Avocado Egg Salad Sandwiches 
(Adapted from Allrecipes.com)

4 large hard boiled eggs (I did mine the night before so they had plenty of time to chill)
1 RIPE medium Hass avocado
Yellow mustard
Paprika
Salt & Pepper to taste
1-2 Tbsp. pickle relish
4 slices of whole wheat bread

Peel your eggs and place them in a mixing bowl. Using a pastry cutter, or a knife and fork, chop up your eggs to your desired consistency. In a separate bowl, mash up your avocado. You want it really mushy--this is taking the place of the usual mayonnaise! Add about a teaspoon of prepared yellow mustard, and a sprinkling of paprika (as much as you'd like!). Mix this into the eggs. Then add the pickle relish and salt & pepper to taste.

Use whole wheat bread to make your yummy sandwiches and you are set for a healthy summer-y meal!

Slow Cooker Stuffed Peppers--Vegetarian Style!

My friend Renae gave me this recipe and we've had it two or three times this year. We love love love it!

Slow Cooker Stuffed Peppers
4 large sweet red peppers (we've also used green)--rinsed well
1 15 oz can black beans, rinsed and drained
1 c. shredded pepper jack cheese (or plain jack if desired)
3/4 c. salsa
1 small onion chopped
1/2 cup corn (canned or frozen)
3/4-1 c. cooked rice (we always use our wild rice blend on these)
1/2 tsp chili powder
1/2 tsp cumin

Cut tops off peppers and remove seeds. Set aside. In a large bowl combine beans, cheese, salsa, onion, corn, rice, and spices. Spoon the mixture into the peppers. Place in a 4 or 5 quart slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.