"Marcella Peek" > wrote in message
...
> In article .com>,
> "TODD TAMANEND CLARK" > wrote:
>
> > I just bought a beautiful new black and gray six quart
> > crock pot, and now I need some new recipes to go
> > with it.
> >
> > My favorite quisines are Mexican, seafood, and wild
> > game.
> >
> > I don't eat beef, chicken, or pork for religious reasons,
> > and like many Native Americans, I'm also limited by
> > diabetes and lactose intolerance.
> >
> > Any suggestions?
> >
> > - - - -
> > TODD TAMANEND CLARK
>
> Here's a slow cooker enchilada recipe. I would just leave out the meat
> and add more veggies, use soy cheese or skip it too.
>
> ? 1 pound ground beef
> ? 1 cup chopped onion
> ? 1/2 cup chopped green bell pepper
> ? 16 ounces kidney beans -- rinsed and drained
> ? 15 ounces canned black or pinto beans -- rinsed and drained
> ? 10 ounces diced tomatoes and green chiles -- undrained
> ? 1/3 cup water
> ? 1 teaspoon chili powder
> ? 1/2 teaspoon ground cumin
> ? 1/2 teaspoon salt
> ? 1/4 teaspoon pepper
> ? 1 cup shredded Cheddar cheese
> ? 1 cup shredded Monterey Jack cheese
> ? 6 flour tortillas
> In a skillet, cook beef, onion, and green bell pepper until beef is
> browned and vegetables are tender; drain. Add the next 8 ingredients;
> bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine
> cheeses. In a 5-quart crockpot, layer about 3/4 cup beef mixture, one
> tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW
> for 5 to 7 hours or until heated through.
>
> I just bought a magazine at the grocery store. It's called "Fix it and
> forget it slow-cooker magic" There is a section on meatless entrees as
> well as some seafood recipes. Might be worth looking for near you.

That sounds yummy, but too high in carbs for me. I can occasionally eat one
bean enchilada if my BG is low enough. But that doesn't happen very often.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm