Black Bean Flautas

2 x 16oz cans black beans including liquid
2 tsp chili powder
.5 tsp cumin
1 clove garlic
1 bay leaf

12 x 6 inch flour tortillas
1 bunch scallions, chopped
2 tomatoes chopped
2 cup grated cheddar
salsa and/or sour cream for dipping

In med saucepan, combine the beans, bean liquid, chili powder, cumin, garlic, and bay leaf. Simmer over low for 30 minutes. Remove bay leaf. Drain the bean mixture, reserving the liquid. Mash the beans, adding liquid for desired consistency.

Preheat oven to 400. Fill tortillas with 1 or 2 heaping tablespoons of bean mixture. Top with scallions, tomatoes, and cheese. Roll each filled tortilla into a tube shape and place on baking pan, seam side down. Bake until lightly browned, about 15 minutes.

Maple-balsamic Salmon

2 salmon steaks (about 1 pound)
1 Tbsp olive oil
2 Tbsp maple syrup
1 clove garlic, minced
1 Tbsp balsamic vinegar

In crock pot, combine everything but the salmon. Cover and cook for 30 minutes
Add salmon, turning the steaks to coat. Re-cover and cook 1 hours

Lemon-Mustard Salmon Steaks

2 Tbsp butter
1 Tbsp lemon juice
1 tsp Dijon mustard
2 salmon steaks (about 1 lb)
2 Tbsp chopped fresh parsley

combine butter, lemon juice, and mustard in crock pot.
cover and cook 30-40 minutes on low
Put salmon steaks in crock pot. Turn once or twice to coat.
re-cover and cook 1 hour.
sprinkle with parsley when serving

Mushroom-sauced Pork Chops

6 pork loin chops
1 Tbsp oil
1 small onion, thinly sliced
2 Tbsp tapioca
1 x 10.75 oz can condensed cream of mushroom soup
.5 cup apple juice
8 oz sliced mushroom, heated until they lose some of their juices
2 tsp Worcestershire
.75 tsp dried thyme
.25 garlic powder

Trim fat from chops. Brown chops on both sides in hot oil.
Place onion then chops to the crockpot
Grind tapioca. Combine tapioca, soup, apple juice, mushrooms, Worcestershire sauce, thyme, and gralic powder. Pour over chops

cover and cook on low heat 8 hours

Sloppy Jose

1 lb burger
1 cup salsa
1 cup shredded cheese

brown burger and drain fat. add salsa and cheese. heat until cheese is melty.

Double the recipe if you have a big enough pan.

Vegetable Soup Meatloaf

1.5-2 lb lean ground beef
1x 10.5 oz can condensed vegetable soup
1 egg
.5 cup bread crumbs
.5 cup chopped onion
.5 cup chopped pepper
1 Tbsp Worcestershire
.25 tsp pepper

Mix all ingredients, shape into loaf, place in baking dish, bake at 350 for 1 to 1.5 hours.

Taco Soup

1.5 lb ground beef
1 cup chopped red onion
1 x 1.25 oz taco seasoning mix
1 x 1 oz ranch dressing mix
2 x 15.25 oz cans whole kernel corn, undrained
1 x 16 oz can pinto beans, undrained
1 x 15 oz can black beans, undrained
2 x 10 oz can diced tomatoes w/ chiles
1 x 12 oz bottle beer

cook beef and onion in skillet until beef is browned. Drain.
combine meat and remaining ingredients in crock pot.
cover and cook on low 5 hours.

serve topped with shredded cheddar cheese

Cauliflower and sausage casserole

1 med cauliflower, chopped
8oz cream cheese, softened
1 lb bulk sausage, cooked and crumbled
8 oz smoked Gruyere or cheddar, sliced

Preheat oven to 350
Steam cauliflower for 6 minutes. Mash with a potato masher. Mix with cream cheese and sausage
Spread half of cauliflower in a 2 quart casserole dish. Top with half of cheese slices. Add remaining cauliflower mix and top with remaining cheese slices
Bake 30 minutes

Southwest Pork Chops

8 boneless pork chops
1x 15 oz Mexican style or Tex Mex chili beans
1 1/4 cup bottled salsa
1 cup frozen corn

Trim fat from chops. Place chops in the bottom of a 4-quart slow cooker.
Add chili beans and salsa
Cover and cook on low for 9 hours.
Turn cooker to high. Stir in corn and cook for 30 more minutes

pork roast with cherries

1 2-2.5 pound bonless pork shoulder roast
2 tablespoons cooking oil
1 tablespoon quick-cooking tapioca
1 tablespoon snipped fresh thyme
or 1 teaspoon dired thyme, crushed
.5 teaspoon black pepper
1 medium onion, sliced
1 cup dried cherries
.5 cup apple juice or apple cider
hot cooked brown rice (optional)

1 Trim fat from meat. Brown meat on all sides in hot oil. Drain off fat
2. Place meat in crock pot. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour juice over all
3.; Cover and cook on low for 7 to 9 hours Transfer meat to server platter
4. For sauce, skim fat from cooking juices. If using, stir fresh thyme into jiuces. If desired, server with rice

Spicy-sweet ribs and beans

2 (16 oz) cans pinto beans, drained
4 lb country-style pork ribs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 med onion, chopped
1 (10.5 oz) jar jalapeño pepper jelly
1 (18 oz) bottle hickory-flavored bbq sauce
1 tsp hot sauce

Place beans in 5-qt slow cooker
Cut ribs apart and sprinkle with garlic powder, salt, and pepper. Broil ribs 9-10 minutes per side. Add ribs to slow cooker and then the onion.
Combine jelly, bbq sauce and hot sauce in a sauce pan. Cook over low heat until jelly melts. Pour over ribs.
Cover and cook 9 hours on low.

Grits and sausage

2 cups uncooked regular grits
2 (14 oz) cans chicken broth
2 cup heavy whipping cream
1 (10 3.4 oz) can Cheddar cheese soup
1 jalapeno, minced
2 cups frozen whole corn, thawed
1 1/2 tsp salt
1 1/2 tsp hot sauce
1 lb smoked sausage, sliced
3 Tbsp butter

Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
Cover and cook on low for 4 1/2 hours stirring once after 3 hours. Stir in butter.

Apple curry soup

1 large onion
1 apple, peeled and chopped
2 Tbsp olive oil
2 Tbsp curry powder
3-4 cups veg broth
2 cups total diced asparagus and broccoli
1/4 cup rice

In a medium pot, saute onion and apple in oil on med heat until onions become translucent. Sprinkle with curry powder and stir well.
Pour in veg stock and bring to a boil.
Add the vegetables and rice. Cover and simmer over low heat for 30 minutes or until rice and veggies are tender.
In a blender, blend 1/2 of soup until smooth. Return to pot and reheat.