Crockpot Creamy Pork & Black Bean Soup with Green Chilies

2 lbs. lean ground pork 1 can black beans, rinsed 4 cups sodium reduced chicken broth 4 oz. can of chopped green chilies 1 cup corn 1 cup chopped celery 1 tbsp. cumin 4 oz. light cream cheese 5 cloves of garlic, chopped Salt and pepper to taste 1. Optional. Brown ground pork with chopped garlic 2. Add all ingredients to crockpot except cream cheese 3. Cook 6-8 hours on low or 3-5 hours on high 4. 30 minutes before serving stir in cream cheese until melted and mixed. 5. Serve with sour cream, chopped green onions and/or grated cheese.

Nutrition Facts
Servings: 6
Amount per serving
Calories	433
% Daily Value*
Total Fat 29.9g	38%
Saturated Fat 4.2g	21%
Cholesterol 21mg	7%
Sodium 172mg	7%
Total Carbohydrate 9.9g	4%
Dietary Fiber 2.8g	10%
Total Sugars 0.7g
Protein 31.3g
Vitamin D 0mcg	0%
Calcium 109mg	8%
Iron 2mg	10%
Potassium 184mg	4%

Crockpot Beef, Beans and Tomato Soup

1.5lbs beef stew meat
1 can of black beans
796ml can of diced tomato
4 cups broth
2 tsp dried herbs
2 tsp paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 cups diced carrots
2 cups diced celery
1 cup diced mushrooms
4 cups of water

    1. Place all ingredients into Crockpot.

    2. Cook on low for 8-10 hours or high for 4-6 hours

Nutrition Facts
Servings: 8
Amount per serving
Calories	263
% Daily Value*
Total Fat 12.4g	16%
Saturated Fat 4.8g	24%
Cholesterol 61mg	20%
Sodium 1363mg	59%
Total Carbohydrate 13.4g	5%
Dietary Fiber 3.7g	13%
Total Sugars 6.2g
Protein 23.7g
Vitamin D 32mcg	158%
Calcium 73mg	6%
Iron 1mg	7%
Potassium 368mg	8%

Refried Bean and Pumpkin Enchiladas

2 cans of refried beans (395ml each)
1 cup of puréed pumpkin (cooked fresh or canned)
1 ½ cups of salsa (your favorite)
1 ½  tsp of  cumin
1 tsp of oregano
1 cup of grated sharp cheddar
8 - 10 tortilla shells

Topping
2 table spoons of green onion or chives

¼ cup of salsa
¼ cup of grated cheese
 

1.     In a large pan heat refried beans, pumpkin, salsa, cumin and oregano on medium heat until heated through about 10-15 minutes. Stir often.

2.    Add grated cheese and mix.

3.    Remove from heat and let cool enough to handle.

4.    Preheat oven to 350 degrees.

5.    Take about 1/2 cup of bean mixture for each tortilla and roll then place in baking dish. Will make about 8-10 enchiladas.

6.    Cover enchiladas with remaining salsa, cheese and green onions and bake for 35-40 minutes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	564
% Daily Value*
Total Fat 23.4g	30%
Saturated Fat 13.4g	67%
Cholesterol 43mg	14%
Sodium 2005mg	87%
Total Carbohydrate 63.9g	23%
Dietary Fiber 11.6g	42%
Total Sugars 6.1g
Protein 24.8g
Vitamin D 1mcg	4%
Calcium 528mg	41%
Iron 6mg	31%
Potassium 448mg	10%

What's in the Pantry Crockpot Chili

2 lbs of lean ground beef
½-1 tbsp of chili powder
1 tbsp of cumin
1 ½ cups of salsa
1 sweet pepper, chopped
1 can of black beans, rinsed
½ cup of frozen corn

1.     Brown ground beef with chili powder and cumin at medium- high heat and place in Crockpot.

2.    Add all remaining ingredients and cook on low for 6-9 hours or high for 3-5 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	349
% Daily Value*
Total Fat 10.3g	13%
Saturated Fat 3.6g	18%
Cholesterol 135mg	45%
Sodium 593mg	26%
Total Carbohydrate 13.5g	5%
Dietary Fiber 3.7g	13%
Total Sugars 3.5g
Protein 49.5g
Vitamin D 0mcg	0%
Calcium 47mg	4%
Iron 31mg	170%
Potassium 989mg	21%

Crockpot Salsa Verde Chicken

2 lbs of skinless boneless chicken thighs
1 can of black beans rinsed
1 cup of Salsa Verde
½ cup of corn (frozen is ok)
4oz of cream cheese

1.     Place chicken, beans, corn and Salsa Verde in Crockpot.

2.    Cook on low for 6-8 hours or high for 3-5 hours.

3.    ½ hour before serving stir in cream cheese.

4.    Serve on rice or in tortillas with peppers, lettuce and/or tomatoes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 19.3g	25%
Saturated Fat 8.3g	41%
Cholesterol 222mg	74%
Sodium 710mg	31%
Total Carbohydrate 16.5g	6%
Dietary Fiber 5.1g	18%
Total Sugars 2.6g
Protein 52g
Vitamin D 0mcg	0%
Calcium 82mg	6%
Iron 8mg	42%
Potassium 386mg	8%

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)

1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours

Crockpot Chili Verde

1 pound of browned ground beef
1 jar of Salsa Verde (Green Salsa found in the Mexican section of the store)
1 can of rinsed black beans
1 can of rinsed red kidney beans
2 chopped sweet pepper
1 small zucchini chopped
½ of sweet onion chopped
1-2 tbsp of chili powder
½ tbsp of cumin
1 tsp of oregano

1.     Add all ingredients to Crockpot and stir

2.    Cook for 6-8 hours on low or 2-4 hours on high

3.    Serve with buns and anything else you might like with your chili (grated cheese, dollop of sour cream, green onions)