1234 Spicy Beans

Pic courtesy google images
I got this recipe from the Nutrition Digest magazine that my mother-in-law gives me for Christmas every year. I saw this recipe and knew that I wanted to try it. It was so easy and so yummy. It's the perfect lunch. I threw it on a whole wheat tortilla with a little cheese and salsa. It would be good plain, with rice, with some avocado, or on a salad. Go beans!:)

1234 Spicy Beans
adapted from Nutrition Digest

1 Tbs olive oil
3 minced cloves of garlic
1 tsp chili powder
15 oz. can of no-salt-added black beans, drained
1/4 tsp salt (or to taste)

Saute garlic in olive oil for 1 minute. Stir in chili powder and cook for 15 seconds. Add beans with just enough water to cover the beans. Simmer until slightly thickened, about 5 minutes. Season with salt.

Cheesy Chicken and Rice Bake

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4.19 Mitt(s)21 Rating(s)21 votes, average: 4.19 out of 521 votes, average: 4.19 out of 521 votes, average: 4.19 out of 521 votes, average: 4.19 out of 521 votes, average: 4.19 out of 5
Prep Time 
Cook Time 
Difficulty Easy
This is an easy recipe and most ingredients are on hand! And for someone that doesn't do leftovers this one was good the next day! 
A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 4 cups Cooked Brown Rice
  • ¾ cups Frozen Corn
  • 15 ounces, fluid Can Black Beans, Drained And Rinsed
  • 1 cup Plain Greek Yogurt (or Sour Cream)
  • 4 ounces, fluid Can Green Chilis
  • ½ cups Salsa
  • 1 cup Low-fat Cheddar Cheese, Plus More For Topping
  • 2 Tablespoons Fresh Cilantro For Garnish

Pat's Baked Beans

Pic courtesy of allrecipes.com

I LOVE baked beans- love, love, love 'em. I'm not talking about the open and pour canned ones, but the real, homemade ones. They are my favorite thing about BBQ's. So, when we were invited to Christian's work BBQ for Pioneer Day last weekend, I decided I'd try and whip up a batch to bring. I went to my go-to place for basic recipes like this: allrecipes.com and found the highest and most-rated recipe for baked beans. Let me just tell ya, if you want a way to make perfectly healthy beans into a nice, gooey, sweet, and tangy confection, you must try these at your next BBQ.

Pat's Baked Beans
adapted from allrecipes.com

  • 8 slices bacon
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 (16 ounce) cans pinto beans
  • 1 (16 ounce) cans great Northern beans, drained
  • 1 (16 ounce) can baked beans
  • 1 (16 ounce) can red kidney beans, drained
  • 3/4 cup ketchup
  • 1/4 cup molasses
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon pepper

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
  3. To the bacon and onions add pinto beans, northern beans, baked beans, and kidney beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
  4. Cover and bake in preheated oven for 1 hour.

Southwest Rice and Bean Salad

This was so delicious. The family was a little skeptical when I first put it on the table, but after one bite, we could not get enough. Oh, and don't even get me started about how delicious it was the next day....mmm. You could serve this as a side (although it was our main dish) or as a great dish at a shower or party. OR...its amazing stuffed in a burrito or quesadilla. Love it.
Picture courtesy My Kitchen Cafe
Southwest Rice and Bean Salad
From My Kitchen Cafe

5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12-oz.) can corn, drained
4 green onions, chopped

Dressing:
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the Mexican section)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Classic Red Chili

Pic courtesy of My Kitchen Cafe

I can squeeze one more soup recipe in before the end of winter, right? I made this for the first time on Tuesday night and I was just expecting it to be a regular, old chili. But, let me tell you, it was the BEST chili I've ever had. Now, I'm not a chili connoisseur by many means, but I do love soup, beans, and sweet BBQ flavor and this chili was all this and more. It was sweet, chunky, and the perfect ratio of meat to beans. Warning: if you like really spicy chili, this is not for you. However, if you want to just add a couple teaspoons or so of crushed red pepper flakes that should give it some kick. So, next time you're feeling a little "chili-e," (I had to throw that in there:)) I highly reccommend this to warm you right up.

Classic Red Chili
adapted from My Kitchen Cafe


*Makes 12-14 servings

1 1/2 medium onions, diced (or more if you really like onions)
2 teaspoons salt
2 pounds ground beef or turkey
6 cans (15 ounces each) pinto beans, drained (I subbed 2 cans of pinto for red kidney and great northern beans for a little more "color")
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper or tabasco sauce
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the ground meat and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in ground meat and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Serve plain, topped with cheese, crackers, Fritos, or whatever your heart desires.


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Don't forget to enter the GIVEAWAY for the Demarle Silpat! Contest ends Tuesday!!! GOOD LUCK!



Super Bean Burritos

I got this recipe from My Kitchen Cafe, and they are delicious! You don't really need to add chicken or pork, but you certainly could and it would be great. I just made it like the recipe says (with brown rice and pinto beans), and my kids ate them all up, even my picky 2-year-old.


Bean Burritos
My Kitchen Cafe

*Note: On several occasions, I've added leftover shredded pork to the bean filling for delicious results.

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Salsa Verde Tostadas

Salsa Verde Tostadas
From My Kitchen Cafe

*Plan Ahead: the recipe calls for cooked chicken. Also, the flavor of the chicken or pork intensifies as it marinates so you may want to plan an additional 2-3 hours for that (but it isn't absolutely necessary).

4 flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken or pork
1 cup green salsa (salsa verde) plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.

Black Bean Soup with Quesadillas

We really enjoyed this soup- especially served with a little cheese sprinkled on top. Our favorite part was dipping the quesadillas into the soup and using it as a dip. This soup is very healthy as well- bonus! Enjoy!

Photo courtesy of ourbestbites.com
Black Bean Soup
From Our Best Bites

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf
Lime

Toppings: sour cream, tortilla chips, grated cheese, lime

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove from heat. Find that bay leaf and pull it out and discard it. Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole! Puree soup until completely smooth. Squeeze in the juice from one big lime (optional- I didn't have a lime on hand, so I skipped this and it still tasted great).
Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.

Chicken Broccoli Quesadillas


I haven't made these in at least a couple of years- and I used to make them all the time. So, I thought I'd dust this recipe off and make it again. I was reminded of how easy and delicious it is. My kids love this- its pretty healthy too! I cannot remember where I got this recipe, so I'm just going to take all the credit for it! Enjoy!

Chicken Broccoli Quesadillas

1 pouch Lipton Chicken and Broccoli flavored rice
1 can black beans, rinsed and drained
2 chicken breasts, cooked and cut into small pieces
Shredded cheese
Tortillas

Cook the chicken, cut it into small pieces. Cook the rice according to package directions. Drain and rinse beans. Once the rice is done cooking, add the chicken and beans to the rice and mix altogether. Warm up a skillet and place a tortilla on it, then sprinkle cheese, then rice mixture, then more cheese (you can be liberal or stingy with your cheese- its more of a "glue" than a flavor) on tortilla. Top with an additional tortilla. Cook until tortilla is crispy and cheese is melted. Then, flip the quesadilla and cook the other tortilla until its crispy.