Pot Roast alla Napolitano

2 1/2 - 3 lb pot roast
2 15 oz cans diced tomatoes
6 oz tomato paste
1 small carrot, shredded
5 medium carrots, 1" chunks
1 small onion, chopped
2 bay leaves
2 cloves garlic, sliced
1 tsp salt
1/4 tsp pepper
3 cups water
16 oz penne pasta

Combine all ingredients except pasta in slow cooker.  Cook on high 5-6 hours.

Cook pasta according to package directions.  Remove roast and carrots to serving plate.  Serve sauce over pasta.

Vegetable Lo Mein

Adapted from Allrecipes

I know this isn't traditional Lo Mein, but I like it!

14 oz thin spaghetti

1/4 cup vegetable oil

4 cups vegetables ie, carrots, red peppers, onion, mushrooms, sugar snap peas, etc.  (I like the stir fry vegetable blend from Costco)

2 cloves garlic, minced

2 cups fresh bean sprouts

1/2 head green cabbage, chopped

1/2 cup green onions, chopped

1 tbsp cornstarch

1 cup water

1 tsp vegetable broth powder

1/4 cup hoisin sauce

2 tbsp honey

1 tbsp soy sauce

1 tsp grated fresh ginger

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large wok or saute pan. Stir fry vegetables and garlic until tender. Stir in bean sprouts, cabbage and green onions; cook one minute. Mix cornstarch and vegetable broth in a small cup and add to stir fry. Mix hoisin sauce, honey, soy sauce and ginger.  Cook and stir until thickened and bubbly.

Add cooked spaghetti, and toss.  Serve immediately.

Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Chicken Noodle Soup

This is a delicious and easy soup. Very good on cold nights...mmmm....

2 chicken breasts
2 chicken bouillon cubes
2 cups carrots, chopped
2 cups celery, chopped
¾ onion, chopped
1 can evaporated milk
2-3 cups egg noodles
Salt and pepper

Boil chicken in 2 quarts of water until tender. Remove chicken and add carrots, celery and onion. Cook until tender.

Add milk. Cube chicken and add to mixture. Add noodles. Add salt and pepper to taste. Cook until noodles are soft.