Paprikosh

2 pounds soy ground meat, browned

5 large carrots, peeled and chopped

6 stalks celery, sliced

6 large sweet potatoes, chopped

2 large onions, thinly sliced

1/4 cup paprika

sea salt & black pepper to taste

Throw all ingredients into your crockpot, add vegetable broth to top veggies and cook on high for 4 hours.

Serve over whole grain pasta.

Potato Stuffed Cabbage

Parboil 1 head green cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Using food processor with shredding disk, shred into large bowl 5 pounds sweet potatoes,  1 large onion, and small inner leaves of cabbage. Add 1/2 cup brown rice, raw,  1 teaspoon dried dill,and  1/4 tsp black pepper . Beat 2 egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 tablespoons of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them.

Slice second onion and layer on top of cabbage. Add 1 can tomatoes (28 oz),  1 apple, peeled and chopped,  and 1/4 teaspoon ground ginger. Place rolled stuffed cabbages into pot. Cook on low heat for 4 to 5 hours.

Squash Soup

In 5 or 6 quart covered slow cooker bring to boil

5 cups vegetable or mock chicken broth

1/4 teaspoon saffron or 1/2 teaspoon ground turmeric

1/2 teaspoon each ground cumin, coriander and pepper

While waiting for the broth to boil begin cutting vegetables, placing in crockpot as your cutting board fills up.

2 cups 1/2-inch diced butternut squash

1 ½ cups chopped onion

1 ½-inch diced yellow summer squash

1 ½-inch diced sweet potato

1 ½-inch diced large red bell pepper

1 cup 1-inch long thin green beans or asparagus or celery or your choice of two of them

1 tablespoon minced garlic

1 ½ teaspoon chopped fresh thyme(3/4 teaspoon dried)

Cook on low 7 to 8 hours or on high 3 ½ to 4 hours. When vegetables are tender add:

1 cup frozen green peas or green beans

2 tablespoons fresh lemon juice

2 teaspoons sea salt

Serve with any of the following:

• green salad
• whole grain bread
• leftover rice or pasta dish

Seasoned Vegetables

In 5 or 6 quart slow cooker mix

14 to ounces vegetable or "chicken" broth

3 tablespoons whole wheat or soy flour

2 cloves minced garlic

¼ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon turmeric

¼ teaspoon cumin

¼ teaspoon black or white pepper

Add

1 pound potatoes(preferably red), cut into 2 to 3-inch chunks

1 bunch thin scallions, cut into 1-inch lengths

4 medium carrots, quartered lengthwise, cut into 3-inch sticks

8 ounces turnip, peeled, cut into 12 wedges, halved crosswise

Top with:

1/2 head cauliflower, cut into 1 ½-inch florets

3/4 pound zucchini, quartered lengthwise into 1-inch chunks

1 large red bell pepper, halved, seeded, cut into 2-inch chunks

Cover; cook on low 6 to 7 hours, or high 3 to 3 ½ hours, until vegetables are tender. Don't stir when checking.

Add

1 cup canned, drained chickpeas/garbanzos

2 teaspoons sea salt

3/4 pound fresh tomatoes, cut into 1-inch chunks (optional)

2 tablespoons dried tomato paste (optional)

Serve over:

• couscous
• brown rice
• spaghetti squash

Serve with:

• green salad
• whole grain bread

White Chili

Bring to boil

1 pound Great Northern beans covered with filtered water. Turn off heat, cover & soak overnight. Discard soaking liquid & rinse beans before boiling  again in fresh water for 1 hour. Reduce heat and simmer 20 minutes. Discard water & rinse beans.

Dump beans into crock pot & combine with the ingredients below, stirring 3 to 4 times to mix

2 medium onion, chopped

2 cups of any of the following or mix of vegetables: chopped celery, diced potato, chopped cauliflower, chopped zucchini

3 cloves garlic, minced

8 ounces green chilies, chopped

2 teaspoons ground cumin

1 teaspoon oregano

1 ½ teaspoons cayenne pepper

1/2 teaspoon sea salt

2 cups vegetable or mock chicken broth(if you use vegetable broth don't use a "beef" flavored or dark colored broth)

Cover and cook on low 10 to 12 hours, on high 5 or 6 hours.

Optional garnish:

• nondairy mozzarella, cheddar, or Parmesan cheese
• sliced olives
• chopped flat to leaf parsley, chives, or cilantro

White Chicken Chili
Substitute 3 pounds boneless, skinless chicken breasts cut into 1-inch pieces for the beans. You may brown the chicken pieces before adding to the crock pot, but it's not necessary. Don't add potato to the chicken version.

Hearty "Ham" & Lentil Soup

Bring to boil

6 cups vegetable or "chicken" broth

Place in crock pot

1 pound collard greens, leaf ribs removed, quartered lengthwise, julienned crosswise (run quarters through slicing action of food processor for a quickie julianne)

1 pound package dried lentils, rinsed

1 cup diced onion

1 cup diced carrots

1 cup diced celery

1 pound potatoes(preferably red), cut into 1/2-inch dice

1 tablespoon minced garlic

1 bay leaf, broken in half

2 teaspoons chopped fresh thyme (1 teaspoon dried)

1/2 teaspoon black or white pepper

Add broth. Cover; cook on low 9 to 10 hours, or on high 4 ½ to 5 hours, until lentils and greens are tender. Skim fat. Discard bay leaf. Stir in

1 pound smoked or barbecued tofu, cut into 1/2-inch cubes, and 1/4 to 1/2 teaspoon salt.

Serve with:

• green salad
• whole grain bread
• any leftover veggie dish
• any leftover pasta dish

Tuscan White Bean Soup

Bring 6 cups vegetable or mock chicken broth to a boil while filling slow cooker with ingredients below.

In 5 or 6 quart slow cooker combine

1 pound dried Great Northern or white kidney beans, soaked overnight in cold water and drained (or 2 15 to ounce cans, drained and rinsed, added in last hour of cooking time)

1 pound fresh fennel bulb, tops removed and set aside to garnish salads or add to steamed vegetables, bulb quartered, cored, thinly sliced (run quarters through slicing action of food processor for a quickie)

2 large onions, quartered, thinly sliced (run quarters through slicing action of food processor for a quickie)

1 ½ cups 1/2-inch diced carrots

1 tablespoon minced garlic

1 bay leaf, broken in half

1/2 teaspoon black or white pepper

2 cups 1/2-inch diced of your choice: celery, potatoes, mushrooms(medium, cut in half)

Add hot broth. Cover; cook on low 7 to 8 hours, or on high 3 ½ to 4 hours, until beans are tender. Stir in:

1 tablespoon chopped fresh sage leaves(2 teaspoons dried) and 2 ½ teaspoons salt. Note: do not add salt until beans are as tender as you want them or they will remain tough. Discard bay leaf. Garnish with:

nondairy parmesan

Serve with:

• green salad
• whole grain bread
• mashed potatoes

Vegetable Pasta

Rub the walls of your crock pot with:

2 tablespoons butter

Place in crock pot

1 zucchini, sliced ¼-inch thick

1 yellow squash, sliced ¼-inch thick

2 carrots, thinly sliced

1 ½ cups mushrooms, sliced

10 ounces broccoli, cut into small flowerets, (or 10 to ounce package of frozen broccoli)

4 green onions, sliced

1 clove garlic, minced

1/2 teaspoon dried basil

¼ teaspoon sea salt

1/2 teaspoon black, white or lemon pepper

1 cup soy parmesan cheese

Cover and cook on high for 2 hours.

Cook until al dente

12 ounces whole grain fettucine pasta

Drain and add to crock pot along with

1/2 cup Soymage mozzarella cheese, shredded or cut into small strips

1 cup heavy cream

2 egg yolks (don't cringe, egg yolks are classified as a fat, not a Protein. There, you learned something new!)

Stir to blend. Heat for 15 to 30 minutes. If you're serving this as part of a potluck or buffet you may keep it on low for an additional 30 minutes, but turn it off after that or you'll end up with a congealed mess.

Baked Potatoes

This is one of the easiest crock pot meals around. I usually serve baked potatoes when I have leftovers that will make great toppings.

Prick with a fork and wrap in aluminum foil

6 to 12 potatoes

Cover and cook on low 8 to 10 hours, on high 2½ to 4 hours. Don't add water or any other liquid.

Serve with a collection of toppings such as:

• chopped fresh or steamed veggies
• chopped frozen veggies
• shredded soy cheeses
• soy yogurt or non to dairy, casein to free sour cream substitute or cream cheese substitute
• any salsas or sauces (no Protein sauces though)
• soups (cream soups or chilies work best as baked potato toppings)

Leaving the potato in the foil, top with butter and olive oil, and a little salt and pepper. Then I roughly mash it with a fork, add your toppings and place on a baking sheet still surrounded by the original foil. Broil to heat, and serve. Is that easy or what?

Savory Chicken with Bacon

Halve lengthwise, cut into 2-inch sticks and place in 5 or 6 quart slow cooker

6 stalks celery

Season with 1 teaspoon sea salt and 1/2 teaspoon pepper

4 whole chicken legs, separated into drumsticks and thighs. Brown in batches, about 5 minutes per batch. Set chicken aside (don't put into slow cooker yet).

Remove all but 1 tablespoon of the chicken drippings, raise heat to high. Add

3/4 pound medium mushrooms, halved, and

1 to pound bag frozen pearl onions, thawed. Saute 3 to 5 minutes. Add to slow cooker with:

2 teaspoons chopped fresh thyme (3/4 teaspoon dried)

2 teaspoons chopped fresh rosemary (3/4 teaspoon dried)

1 bay leaf, broken in half

Top with chicken thighs, skin side up. Arrange drumsticks, meaty side down, around edges of slow cooker.

In small bowl whisk

1 cup dry red wine

1 tablespoon balsamic vinegar

3 tablespoon soy flour

Pour over chicken. Cover; cook on low 6 to 7 hours, on high 3 to 3 ½ hours until chicken is tender. Skim fat from surface. Discard bay leaf. Stir in

6 slices bacon(try turkey bacon or soy bacon which are both very low in fat and really good tasting), cut into 1-inch pieces. When I make a dish that calls for cooked bacon I place an entire package of bacon strips on cookie sheets and bake at 400 until browned and crisp. Whatever bacon I don't use in the dish I'm preparing I save and use in salads, Protein sandwiches, or just to snack on (sounds horrible but I love bacon strips as a snack).

1/2 teaspoon salt

3 tablespoons Dried Tomato Paste .

Serve with:

• green salad
• any leftover vegetable dish (no Starch)

Spicy Chicken Chow Mein

This recipe may be doubled if you're using a 5 to quart crock pot.

Brown

1 ½ pounds skinless, boneless chicken breasts or boned thighs, cut into 1-inch pieces in

1 tablespoon sesame or peanut oil(use canola oil if you don't have nut oil). Place chicken in crock pot.

Add

1 cup cauliflower or broccoli, sliced

4 green onions, sliced (including green portions)

3 stalks celery, sliced

1 cup vegetable or "chicken" broth(if you use vegetable broth don't use a "beef" flavored or dark colored broth)

1 tablespoon date or maple sugar(use honey only if you don't have sugar)

1/3 cup reduced sodium soy sauce

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground ginger

1 clove garlic, minced

1/2 pound bean sprouts

1 ~ 8-ounce can sliced water chestnuts

Stir to combine. Cover, leaving lid slightly ajar and cook on high or low just until thickened (15 to 30 minutes).

Serve over any of the below:

• tofu slices that have been browned in sesame or peanut oil
• hot, cooked spaghetti squash that has been browned in sesame or peanut oil
• shredded green or red cabbage that has been browned in sesame or peanut oil until al dente

Veggie Version:
Substitute 1 ½ pounds firm or extra firm tofu,cut into 1-inch pieces for the chicken. Brown in sesame or peanut oil, then add to crock pot. If you're cooking this veggie version you may use 4 large carrots, thinly sliced in place of the cauliflower if you like. You may also serve the chow mein over hot, cooked whole grain noodles. If using firm tofu you can achieve a firmer texture by placing the block of tofu on the backside of an upturned plate, place another plate on top of the tofu and weight it with cans of food. The sides of the tofu should bulge slightly. Allow the tofu to be pressed for 30 minutes, checking occasionally to make sure that the weights don't slip. You don't have to do this, but a firmer tofu will absorb more flavor, and will hold together better.

Magic Meat Loaf

White Chicken Chili

Substitute 3 pounds boneless, skinless chicken breasts cut into 1-inch pieces for the beans. You may brown the chicken pieces before adding to the crock pot, but it's not necessary. Don't add potato to the chicken version.