Early in her career Barbara Williams had a desire to work as a healthcare clinician. The passing of her mother just prior to taking the MCAT exam curbed her interest and passion for the path. A professor noticed her work ethic and recommended her for a position as a biller/coder. Barbara hasn't looked back. Listen to her tell her story on this edition of #iamaapc.

Find one of Barbara's favorite recipes below.

From Barbara: "I love crockpot cooking because I can set everything up at lunch and have dinner ready on time!"

Crockpot Past Fajioli

1 lb ground beef, browned and drained
1 c chopped onion
1 cup chopped carrots (I slice up baby carrots instead of chopping)
1/2 c chopped celery
1 jar tomato basil marinara sauce (I use Aldi brand - can substitute spaghetti sauce too)
15 oz can diced tomatoes
15 oz can kidney beans, drained but not rinsed
1 can white beans, drained but not rinsed (I used northern beans)
4 c beef broth
1-1/2t oregano
3/4 t tabasco
1/2 t salt
1/2 t pepper

Add all to crockpot (I also use a crockpot liner to make cleaning easier).

Cook on high for 5 hours.
Add 1-1/4 c cooked dittalini (or other small pasta) during the last half hour of cooking.

Serve this with grated parmesan cheese, a crusted bread and salad - it's comfort food!