Category: Beans


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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

I didn’t actually get a picture of this one, but instead put pictures of two previously posted “Empty the Fridge Chowders”  Making a chowder or chili is one of my favorite ways to use up leftovers.

4-5 c. leftover meat and starch (I had about 4 or 5 cups of some delicious boneless lemon pepper chicken thighs and brown rice and black beans that weren’t getting eaten fast enough.  I chopped the chicken up into smaller pieces)

1 bag Dole Chopped salad (I save the salad toppings and dressings from the chopped salad for future use).  Broccoli slaw would also work well as the fresh add-in.

 

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Combine the leftovers with the greens from the Chopped salad, and place in crock pot.

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Add in:

1 jar salsa (I used Muir Glen organic that was on sale)

3 Tbsp. bacon jam

1 Tbsp. dehydrated minced onion

2 C. chicken broth

Any leftover meat and starch will do.  I sometime even freeze leftovers I know will work well in a chowder or chili.  Make sure you label them, though.  They are often unrecognizable when you look at them in a container in the freezer.

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To the chicken, rice, bean, and chop salad mixture, I then added salsa, bacon jam, dehydrated minced onion, and chicken broth.

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Cook on low in the crock pot for 8 hours.

Optional toppings:  Shredded cheese, nuts, sour cream, crushed chips, etc.

Optional add-ins:  Any leftover veggies or starches.

 

 

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I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.

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Add drained beans and chili starter.

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Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)

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Toppings!

 

 

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Florida is an interesting place to live during hurricane season.  Anytime one heads our way, folks clear the shelves in the local stores of water, canned goods, bread, etc.  The threat of at the very least losing power makes the thought of what’s in the fridge and freezer going bad!  I feel so fortunate that we dodged the bullet this time.  When I see reports of the devastation, I know just how lucky we are that it skirted by us.

My daughter and son in law made a huge batch of taco meat and rice in case they had guests (since their house is inland and has hurricane shutters).  I was blessed with the leftovers, and we had a fantastic dinner thanks to them.

4 cups leftover taco meat

4 cups leftover cooked rice

1 jar salsa

1 can of black beans

1 package (20) fajita style flour tortillas

Shredded Cheese

Tomatoes

Shredded Lettuce

Diced Onion

I added salsa to the taco meat and heated it up.

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I added black beans to the rice and heated it up.

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Meanwhile, I put the tortillas on a large baking sheet in a 200F oven to heat.

Toppings included cheese, tomatoes, lettuce and onion.  We were missing sour cream and avocado, but the tacos were so yummy, we didn’t miss them.

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The kids all voted for tacos more often!

 

SAM_2671

5 boneless skinless chicken breasts, cut in half

1 jar Trader Joe’s pineapple salsa

1 c. crushed pineapple

1 Tbsp. chopped jalapeno

1 can vegetarian beans

1 can garbanzo

2 tsp. smoked paprika

1 tsp. mixed herbs (I used Tuscan)

Spray two 13 x 9 baking dishes.  Place chicken breasts in dishes.

Mix salsa, pineapple, and jalapeno.  Spoon over chicken.

Bake at 350 F for 30-40 minutes until internal temperature.

Meanwhile, combine beans, paprika, and herbs in saucepan.  Simmer on low until chicken is done.

Also meanwhile, prepare some rice in the rice cooker.

When chicken is done, use kitchen shears to cut into bite size pieces.  Stir in beans, and serve over rice.

 

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Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

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I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

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SAM_2594

3-4 lb. London Broil

1 c. barbecue sauce (homemade or bottle – I used Sweet Baby Rays)

1/2 sweet onion, coarsely chopped

1/2 green pepper, coarsely chopped

1/2 yellow pepper, coarsely chopped

1/2 red pepper, coarsely chopped

1 Tbsp. garlic

1 can garbanzo beans

1 can cannelloni beans

1/2 c. leftover corn and black bean salad from yesterday’s Little Big Meal

1/4 c. seasoned bread crumbs

Toppings:

Finely chopped sweet onion and green onion

Defrosted frozen peas

Shredded cheese

Hot sauce

Sour cream

Marinade meat in barbecue sauce mixed with peppers, onions, and garlic at least 20 minutes or overnight.

Place in crockpot on low and cook 8-10 hours.  The meat will shred easily.

Add in beans, leftover corn and black bean salad and bread crumbs.  Continue to cook until the rice is done.

I am sold on using a rice cooker now.  So easy.  I added in butter and garlic in tonight’s rice.  I also toasted up some garlic toast.

My kids said if they had this in a restaurant, they would go back there!

 

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This was one of those meals that smelled so delicious, and everyone was sooooo hungry, we didn’t get a picture of the food plated.

I love love love this Little Big Meal deal.  Amazing products!  I got extra lean sirloin, key lime cilantro taco sauce (Rick Bayless’ brand), white corn tortillas, sour cream, Mexican mix cheese, guacamole, and the roasted corn and black bean salad.

First I put some rice in the rice cooker, to make to go farther.  I chopped a small sweet onion.

Brown the meat and onions chopping up finely.   Add sauce and simmer until rice is done cooking.

Meanwhile, heat the tortillas on a baking sheet 3-5 minutes at 300 F.

Add cooked rice to the meat mixture.

I laid it out like a taco bar.  So yummy.  The tortillas were the best I’ve had.  It tasted like someone just made them.  The sauce is amazing.  Everyone loved the roasted corn and black bean salad (which is a little on the sweet/pickled side).

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This is such a hit, my next two Thursdays are set!

 

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1 extra large boneless chicken breast, split in half

1/2 bottle chipotle ranch dressing (I used Old Cape Cod brand)

1 lb. smoked chicken sausage

1 package frozen seasoning vegetables (onions, peppers, and parsley)

1 package frozen extra fine green beans

6 slices bacon, cut into small slices

2 boxes Betty Crocker Sour Cream and Chive Potatoes Mix

8 oz. whipped cream cheese

4 C. boiling water

1 c. unsweetened almond milk

4 Tbsp. butter

Olive oil and butter for to saute sausage and beans

Marinate chicken in chipotle ranch dress for 20 minutes to overnight.

Preheat Oven to 400 F and spray two 13 x 9 baking dishes with coconut oil spray.

Whisk together boiling water, milk, butter, and cream cheese.  There may still be some lumps of the cream cheese, but it melts when you bake it.

Add potatoes to liquid and pour into one of the baking dishes.

Place chicken breasts in the other baking dish.

Bake for 30 minutes.  Lower heat to 375 and cook for 15 minutes more.

During the last 15 minutes, place bacon and 1/2 seasoning veggies in one saute pan over medium to medium high heat with a few tablespoons butter and 1 Tbsp. olive oil.  Season as desired.  I used 1 tsp. herbs and a little salt and pepper.  Cover with lit so it doesn’t spit.  Cook the green beans in the microwave and toss with bacon and veggies before serving.

In the other saute pan, cook sliced sausage and remaining seasoning veggies with butter and olive oil.  I also seasoned similar to the bacon mixture.

Monitor the level of browning going on with the potatoes and the internal temperature of the chicken.  When the chicken reaches 160 F, remove it from the oven.  My potatoes and chicken and the stuff on the stovetop all finished at the same time!  I love when that happens.

The taste of the potatoes with the addition of the cream cheese was amazing.  I will use that hack again.

 

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