Posts Tagged ‘McDougall’

Easy Lentil Soup (crockpot)

1 16 oz bag lentils
1 large can crushed tomatoes…

Crockpot Vegetable Curry

4 medium potatoes — cut into 1/2″ pieces
1 large onion — chopped…

Curry-Spiced Lentils & Spinach

1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin…

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).

Crockpot Barley Vegetable Soup

1 cup medium pearl barley
1 bay leaf…

Brown Rice and Squash Crockpot “Risotto”

3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced…

Crockpot Barley With Mushrooms And Green Onions

1 cup brown rice
1 cup barley…

Crock-Pot Baked Potatoes

Potatoes — use 6-12 of them…

Autumn Vegetables – Corfu Style

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*…

Joan Mershon’s Spanish Rice – Crockpot

1 large onion, diced
1 large green pepper, minced…

William’s Crock Pot Chili

1 large onion, chopped
1 1/2 teaspoons minced fresh garlic…

Spicy Black-Eyed Peas

1 pound dried black-eyed peas (2 cups), sorted & rinsed
1 medium onion, chopped (1/2 cup)…

Hot & Spicy Black-Eyed Peas

1 pound dried black-eyed peas
4 green onions, chopped…

Cream of Wheat Berries with Cranberry and Cardamom

Combine these great grains the night before so breakfast is ready when you are the next morning. This fragrant, hot cereal is good served with a little maple syrup or brown sugar and a splash of vanilla soy milk. Cinnamon or allspice may be used instead of cardamom.

Layered Potato Stew

8-10 potatoes – sliced
1 large onion/leek – sliced…

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