these recipes sound so good!!!!!

I have to copy them later so I can start making my dinners in the crockpot now..

anyone have a good chili recipe?  I have a can of dehydrated ground beef from emergency essentials...need to learn to cook with it I guess..

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My mother use to make the best diabetic veggie soup!  She would add a little fat free ground beef but she didnt add any salt just frozen veggies and a little beef broth..not much because she couldn't have it.  She's not going to make it this year because she has had another heart procedure done--she is recoupering...

You all have a wonderful Sunday!

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COSTA RICAN BEEF N VEGETABLE SOUP WITH YELLOW RICE  Anjee this was really great Thank you so much.

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Place rice in a lightly greased crockpot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on LOW for 6 to 8 hours.

Place all ingredients in crockpot except barbecue sauce. Cover and cook on LOW 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to crockpot. Stir in barbecue sauce before serving.

Place alI ingredients in CROCK-POT except barbecue sauce. Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving.

Put all ingredients except flour in Crockpot. Cook all day on low. Thicken when ready to serve with flour. Serve over rice or noodles

Season with salt and pepper as desired. Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Makes 12 servings - Per Serving: Calories 105 (Calories from Fat 10); Fat 1g (Saturated 2g); Cholesterol 0mg; Sodium 940mg; Potassium 430mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 5g -- % Daily Value: Vitamin A 24%; Vitamin C 22%; Vitamin D 0%; Calcium 4%; Iron 10%; Folic Acid 14% -- Diet Exchanges: 1 Starch; 1 Vegetable -- Weight Watcher Points - 2 Points - Source: http://www.bettycrocker.com/

16 BEAN SOUP

Ingredients:
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Directions:
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

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COSTA RICAN BEEF N VEGETABLE SOUP WITH YELLOW RICE

Ingredients:
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water

Directions:
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Chicken Tortilla Soup

Ingredients:
4 boneless, skinless chicken thighs
1 can (4 ounces) chopped mild green chilies, drained
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 ounces each) diced tomatoes, including juice
½ - 1 cup chicken broth
1 teaspoon cumin
salt and pepper to taste
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
4 corn tortillas, sliced into 1/4 inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Directions:
1.Place chicken in Crock-Pot® slow cooker.
2.Combine chilies, garlic, onion, tomatoes, ½ cup chicken broth and cumin in a small bowl. Pour mixture over chicken.
3.Cook on High for 3 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.
4.Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to blend.
5.Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Yield: Serves 4 - 6

Vegetable and Shrimp Chowder

Ingredients:
2 cups spanish or white onions, diced
1 cup carrots, sliced
1 cup chopped fresh or frozen broccoli
1 cup diced celery
2 Tbs margarine or butter
2 cups peeled and diced baking potatoes
1 10-oz. package frozen corn
4 cups chicken broth
5 cups shrimp, peeled and deveined
1 cup dijon mustard
1 cup parsley, chopped
salt and pepper to taste

Directions:
In a large saucepan over medium heat, cook onions, carrots and celery in margarine or butter for 3 to 4 minutes or until tender. Add potatoes, corn and chicken broth heat to a boil.

Add ingredients to slow cooker. Cook on Low for 6-8 hours. During the last hour of cooking, add shrimp, mustard and parsley.

Scallop and Corn Chowder

Ingredients:
1 bunch leeks, cleaned well and diced
3/4 lb pancetta, diced
5 small red bliss potatoes, diced
51/4 cups clam broth or fish fumet
2 cups corn
1-2 Tbs fresh tarragon
6 Tbs butter
4 Tbs flour
1 pint (16 oz.) cream
1 lb. sea scallops

Directions:
Saute leeks in a skillet on medium high heat until golden and soft. Add to stoneware. Saute pancetta, on medium heat and add to stoneware. Add potatoes, broth, corn and half of the tarragon. Cover and cook on HIGH for 2 hours or LOW for 4 hours. In a large sauce pan, add 4 Tbs butter and 4 Tbs flour and stir constantly for 5 minutes on medium heat to create a roux to thicken the soup. Add 2 large ladles of broth from the slow cooker. Stir to incorporate. Turn heat to medium-high to high on stovetop and add rest of broth to sauce pan. Boil gently for 5 minutes. Turn stove to low and stir in cream. Just before serving, sauté scallops in 2 Tbs butter. Add to chowder and garnish with fresh cracked pepper and tarragon.

Corn and Tomato Chowder

Ingredients:
11/2 cups plum tomatoes, peeled and diced
1/2 tsp salt
2 cups frozen corn
1 Tbs margarine
1/2 cup shallots, finely chopped
1 clove garlic, minced
1 cup half-and-half
1 cup chicken broth
1 Tbs fresh sage, chopped
1 tsp black pepper
1 Tbs cornstarch

Directions:
Heat margarine in medium saucepan over medium-high heat until melted and bubbly. Add shallots and garlic; reduce heat to low. Cover and cook about 5 minutes or until shallots are soft and translucent. Add broth, sage, pepper, cornstarch and corn. Bring to a boil over high heat. Add to slow cooker.

Add the tomatoes and cook on Low for 6 to 8 hours. During the last hour of cooking, add the half-and-half. Spoon into bowls. Garnish with additional fresh sage, if desired.

Classic Manhattan Clam Chowder

Ingredients:
2 slices bacon, cut into 1/2-inch pieces
1/2 cup onion, chopped
1/2 cup celery, chopped
1 141/2-oz. can whole peeled tomatoes, undrained and crushed
1 141/2-oz.can whole new potatoes, drained and cubed
1 8-oz. bottle clam juice
1 61/2-oz. can chopped clams, drained and rinsed
2 Tbs fresh parsley, chopped
1/4 tsp thyme
1/8 tsp pepper
1/8 tsp garlic powder

Directions:
In large saucepan, fry bacon until crisp. Add onion and celery sauté until tender.
Add to slow cooker.

Stir in tomatoes, corn, potatoes, clam juice, clams, parsley, thyme, pepper and garlic powder. Cook on Low 6-8 hours.

Creamy Corn Bisque with Spicy Red Pepper Cream

Ingredients:
Red Pepper Cream:

1 7-oz. jar roasted red peppers, drained and patted dry
3 Tbs sour cream
2 Tbs cayenne pepper sauce

Corn Bisque:

1 Tbs olive oil
1 large leek (white portion only), well rinsed and chopped
1 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 141/2-oz. can reduced-sodium chicken broth
2 lbs potatoes, peeled and cut into 1/2 -inch pieces
1 10-oz. can condensed cream of corn soup
1 cup half n half
1 cup corn
1 Tbs cayenne pepper sauce

Directions:
Combine roasted peppers, sour cream and cayenne pepper sauce sauce in blender or food processor. Cover process until puréed. Set aside in refrigerator.

Heat oil in large saucepan. Add leek and carrots cook over medium heat 4 minutes or until tender. Add thyme and basil cook 1 minute. Stir in chicken broth and potatoes. Bring to boil and add to slow cooker. Stir in corn soup, 1 cup water, corn, salt and 1 Tbs cayenne pepper sauce. Cook on Low for 4-6 hours.

If desired,in a food processor or blender, process soup in small batches until smooth. Return soup to slow cooker. Cook on Low for an additional 2-4 hours. During the last hour of cooking, add half n half.

Ladle soup into bowls. Top with dollop of pepper cream, swirl into soup. Garnish with chives, if desired.

Carrot Orange Bisque

Ingredients:
1 medium onion, finely chopped
1½ lbs carrots, cut into 1-inch chunks
3 cups chicken stock
juice of 1 orange
zest of 1 orange
½ cup whipping cream
salt and pepper to taste

Directions:
In theCrock-Pot® slow cooker combine onion, carrots, stock and orange juice. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours, until carrots are fork tender.

Strain vegetables, reserving stock. In a blender or food processor, purée vegetables until smooth. Transfer back to slow cooker and add zest and cream. Season to taste with salt and pepper. Reheat on High for 15 minutes.

Potato and Leek Soup

2 pounds potatoes (about 5 to 6 medium), peeled and cut into 3/4 inch cubes
3 tablespoons all-purpose flour
5 cups homemade or canned chicken broth
2 medium leeks, rinsed and chopped (white and light green parts)
6 tablespoons chopped fresh dill or 2 1/2 tablespoons dried dill
1 to 1 1/2 cups chopped cooked ham or 1 1/2 cups cooked shelled shrimp
3/4 cup heavy cream

Place the potatoes in a 4 quart crock pot. Sprinkle on the flour and toss
well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons
of the fresh dill or 1 1/2 tablespoons dried. Cover and cook on the low setting
8 to 8 1/2 hours, or until the potatoes are tender.

In a blender or food processor, puree 1 to 2 cups of the potatoes and
leeks with a little of the soup liquid and return the remaining soup. Stir in
ham and cream and remaining dill. Cover and heat 10 minutes longer.
Makes 5 to 6 servings.