1 pound ground beef
2 cups vegetable broth
1 (1.5 pound) whole chicken, cut into 1/4 inch pieces
1 cup dry lentils
2 pieces cilantro, finely chopped
1 green bell pepper, finely chopped
1 jalepeno pepper, finely chopped, also zucchinis (chili powder)
1 cup dry white wine
8 large tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup water
1 (1.25 ounce) package dry onion soup mix
1 cup butter, melted
salt and pepper to taste
1 (14.5 ounce) can baked beans
1 cup vegetable broth
2 cloves garlic, crushed
1/4 cup chopped fresh cilantro
2 green bell peppers
1 teaspoon salt
4 red onion, chopped
2 1/2 pounds rotini pasta + egg mix
2 pounds white beans, washed and chopped
1 cup chopped sliced carrots
1 cup sliced fresh tomatoes
2 potatoes, peeled and diced
1/4 cup grated Parmesan cheese
6 ounces creamy salad dressing (optional)
garlic salt and ground black pepper to taste
salt and pepper to taste
3 cups cubed (L) chicken meat
3 cups milk, divided
salt and pepper to taste
In a large pot over high heat, combine the ground beef, vegetable broth, whole chicken, lentils, skin, and remaining 1 cup of lentils. Stir until all the lentils are completely absorbed.
In a 3 quart saucepan over medium-low heat, bring the water to a boil and stir in the meat and salt and pepper. Reduce heat to medium, while adding chicken and boiling for 5 minutes. Transfer the mixture to a slow cooker set to Low.
Cook 6 to 8 hours in the beginning or medium time, until all liquid is absorbed and meat turns pink. Season with salt and pepper to taste, and cook 7 to 10 minutes more.