CD14643906 Recipes at SparkRecipes

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White Bean Soup in the Slow Cooker

From Budget Bytes blog

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Spinach Pie

From Budget Bytes blog

Very Good (1 rating)

Salisbury Steak with Mushroom Gravy

From Cooking Light Magazine

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Crispy Skillet-Baked Cod

From Whole Foods Market

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Sloppy Turkey Joes

Freezes well.

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Smoky Shredded Pork Tacos

From Cooking Light Magazine

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Mom's Beef Stew

Recipe from "Not Your Mom's Slow Cooker" by Beth Hensperger

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Lentil Soup

From Gourmet Magazine, March 1996 issue

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Beef Barley Soup in the Slow Cooker

From "Not Your Mother's Slow Cooker Cookbook"
by Beth Hensperger

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Pulled Pork in the Slow Cooker

From Cuisine at Home Publication

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Savory Turkey Mushroom Burgers

From The Sonoma Diet Cookbook, by Connie Guttersen

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Beef Carbonnade

From Good Housekeeping Magazine
Triple-tested at the Good Housekeeping Institute

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Blueberry Coffeecake with Almond Streusel

From Cooking Light Magazine June 2014 issue

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Lasagna with Zucchini

From Cooking Light Magazine, June 2014 issue

Very Good (3 ratings)

Pepper Steak

From a Chinese cookbook I bought back in the 80's. This is the only recipe I made from the book.

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Pressure Cooker Bean and Pasta Soup

Use a pressure cooker to make this soup In less than an hour even with dry beans. A piece of Parmigiano-Reggiano rind adds flavor and richness. Top each serving with fruity extra virgin olive oil.

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Turkey Burritos

From Southern Food: Serve these delicious turkey burritos with a little more cheese, chopped cilantro, and salsa, along with sour cream or guacamole. I used refried black beans in this recipe, but regular refried beans can be used.

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Chicken Enchiladas

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Chicken Patties

From Nutritional Weight and Wellness website

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Ricotta Mousse with Berries

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Curried Split-Pea Soup

Dried split peas often are soaked to speed cooking time, but that step is unnecessary when making the soup in a slow cooker.

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Red Lentil Soup

Warming on a fall night, this one-pot meal provides both nourishing protein from lentils and antioxidants from superfood spinach.

Ingredient tip:
Masoor dal, a beautiful salmon-colored lentil, is skinned and split before purchase, so it cooks quickly and turns golden and soft when cooked. You can substitute brown or yellow lentils, though cooking time will increase a bit.

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Vegetable Barley Soup

From The Sonoma Diet Cookbook

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Wheat Berry and Arugula Salad

From America's Test Kitchen
The wheat berries will still retain a chewy texture once fully cooked

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Turkey Chili

From Nutritional Weight and Wellness website
Makes 6 servings as a meal or 12 snack-sized portions

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Sweet Potato Salad

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Squash Galette

From Cooking Light Magazine

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White Bean Casserole

From "Fix it and Forget it New Cookbook"
by Phyllis Pellman Good

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Cheese Soup with Broccoli & Cauliflower

From "Cuisine at Home" Publication featuring Slow Cooking

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Teriyaki Beef with Broccoli

From "The Sugar Smart Diet" by Anne Alexander

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Bolognese Sauce

From: Cuisine at Home Publication

Be sure to use lean beef, like ground sirloin, to avoid a greasy sauce. If you have difficulty locating bulk sausage, the link variety works as well - just remember to remove the casing before browning the meat.

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Dan Dan Noodles

From: Cuisine at Home Publication

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Classic Pot Roast with Garlic-thyme Gravy

From: Cuisine at Home slow cooker publication

Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.