Turkey Kielbasa Bean Soup

Ingredients:

• 2/3 pound dry pinto beans
• 1 package (13oz) turkey kielbasa
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 teaspoon cumin
• 2 bay leaves
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon ground thyme
• 4 cups chicken broth
• 3 cups water

Directions:

Soak beans for 8 hours or more. Cut kielbasa into 1/2-inch pieces. Combine soaked beans and kielbasa with carrots, onion and celery in the slow cooker. Add cumin, bay leaves, garlic, parsley and thyme. Cover with chicken broth and water. Gently stir to mix. Cook on low for 8 hours. Serve hot!

 

 

 

 

 

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 2 tablespoons olive oil
• 2 teaspoons dried basil

Directions:
Peel sweet potato and cross-cut into fries. Put inside ziplock bag; add olive oil and basil and shake to mix. Bake on an ungreased baking sheet for 10 minutes at 375 degrees; turn potatoes over and cook for another 10 minutes. Broil for an additional 2-3 minutes for crispy fries.

Zesty Slow-Cooked Barbecue Chicken

Ingredients:

• 4 frozen skinless, boneless chicken breasts
• 1 (12 ounce) bottle barbecue sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Serve over rice or mashed potatoes.

Also makes a great barbecue chicken sandwich!

Special thanks to Cathleen Owens for this delicious recipe!