Gingered Beef and Vegetables

½ pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
½ cup sliced scallions
2 garlic cloves, minced
½ cups water
2 TBSP reduced-sodium soy sauce
2 tsp grated fresh ginger
½ tsp instant beef-bouillon granules
¼ tsp crushed red pepper
3 TBSP cornstarch
3 TBSP cold water
½ cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Cajun Shrimp and Rice

28 ounce can diced tomatoes
14 ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
¼ cup water
2 garlic cloves, chopped
½ tsp Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Pasta with Eggplant Sauce

1 medium eggplant
½ cup chopped onion
(2) 14.5 ounce cans diced tomatoes
6 ounce can Italian-style tomato paste
4 ounce can sliced mushrooms, drain
¼ cup dry red wine
¼ cup water
2 garlic cloves, chopped
½ tsp dried oregano
1/3 cup pitted kalamata olives, sliced
2 TBSP chopped fresh parsley
Black pepper
Cooked penne pasta
Shredded Parmesan cheese

Directions
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve

Savory Bean and Spinach Soup

(3) 14-ounce cans vegetable broth
15-ounce can tomato puree
15-ounce can small white beans or Great Northern beans, drained and rinsed
½ cup uncooked brown rice
½ cup finely chopped onion
1 teaspoon dried basil
¼ tsp salt
¼ tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Vegetable and Chickpea Curry

3 cups cauliflower florets
15 ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots 
1/2 cup chopped onion
14 ounce can vegetable broth
2-3 teaspoons curry powder
14-ounce can light coconut milk
¼ cup shredded fresh basil
Cooked brown rice (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.