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.

Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)
Crock Pot Cream Cheese Chicken Chili over Rice
Adapted slightly from Rita's Recipes 

2 frozen chicken breasts
1 can Rotel tomatoes (with diced green chilies)
1 cup of frozen corn (or one can)
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tbs. cumin
1 tsp. chili powder
1 tsp. onion powder
1/2 cup water (skip this if you're using canned corn)
1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.

Vegan Fajitas


Don't let the word "vegan" scare you...these are the most flavorful, delicious fajitas (or call them burritos if you'd like) I've about ever tasted. I can't wait to make them again!

Vegan Fajitas
Adapted from Allrecipes.com


1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tsp. dried oregano
1 tsp. chili powder
garlic salt to taste
1 tsp. white sugar
2 small zucchini, julienned
2 small yellow squash, julienned
1 large onion, sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips (I used 2 red peppers instead of a green, since I don't care for green peppers)
2 Tbs. olive oil
1 (8.75 ounce) can whole kernel corn, drained (I used frozen corn, thawed)
1 (15 oz.) can black beans, drained

Directions:
1. In a large bowl combined olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper, and sugar. To the marinade add the zucchini, yellow squash, onion, and peppers. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10-15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes to brown vegetables.
3. Add to your favorite tortilla (try the uncooked variety, which you cook over your stove--it makes all the difference!)

Honey Lime Chicken Enchiladas

These are the absolute best enchiladas I have ever eaten. I OD'd on enchiladas after our first year of marriage and swore never to make a cream of chicken soup-based recipe ever again. Then, I discovered these. Perfectly sweet and spicy, they will melt in your mouth. Pair them with a black bean and rice mixture, and you have your new favorite meal on a plate. I was dreaming about these after I ate them and devoured them for left-overs for at least the next three meals. You have GOT to try these.
picture courtesy Phe-mom-enon
Honey Lime Chicken Enchiladas
Recipe from Phe-mom-enom

1/3 c. honey
1/4 c. lime juice (approx. 2 large limes)
2 tsp-1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 2 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (2 large chicken breasts)
12 corn or flour tortillas
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce
1/2-3/4 cup heavy cream

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.Warm your tortillas in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with fresh cilantro and sour cream, if desired (I didn't and it was perfect!).

I served mine with a white rice and black bean mixture. Here's how to make this: cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!


Black Bean Soup with Sausage

I've been on a soup kick lately, too. This is the second time I've made soup this week. I made the creamy white chicken chili posted below, and it was very yummy. I found this soup in my Better Homes and Gardens cookbook, and my family devoured it. Unfortunately, I forgot to take a picture until I noticed the leftovers (not quite enough to save) dumped into the sink. I didn't think that would be too appetizing of a picture, so you'll just have to make it to see how it looks.

Black Bean Soup with Sausage
Better Homes and Gardens Biggest Book of Soups and Stews

2 15-oz cans black beans, drained and rinsed
2 cups water
1 1/2 cups chicken broth
1 cup chopped onion
1 cup celery
1 tsp. ground coriander (I didn't have this, so I omitted it)
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
4 cloves garlic, minced
8 oz. cooked smoked turkey sausage or Polish sausage, chopped (I cooked mine in a little olive oil in the same pan that I later used for making the soup, leaving the drippings in the pan)
Dairy sour cream or shredded Monterey Jack cheese (optional)
Snipped fresh cilantro (optional)

In a large saucepan combine beans, broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in sausage; heat through.