Category: Beans


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1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

I cooked a bunch of chicken the other night that I had marinated in Frontera Key Lime Shrimp Taco Sauce (Frontera is Rick Bayless’ brand – the best!) along with yellow rice and black beans.  Less folks for dinner, so a boatload of leftovers – enter meal two – Burritos!

Burrito and Salad

4 c. leftover chicken breasts – baked in Frontera Key Lime Shrimp Taco sauce for 45 minutes at 350 F

frontera key lime shrimp sauce

3 c. cooked leftover yellow rice

1 c. leftover black beans

2 c. Mexican shredded cheese

20 flour tortillas

Oil for brushing

2 prepared large baking sheets – covered in foil and sprayed with coconut oil.

Preheat oven to 350F

1.  Put leftover cubed chicken in food processor and process until finely shredded.  Add a little salsa, if too dry.

2.  Mix chicken, rice, beans, and cheese using your hands like you’re making a meatloaf.

Leftover chicken and rice for burritos

3.  Place 1/2 to 3/4 c. mixture onto each tortilla, and fold envelope style.

4.  Place on prepared baking sheets.

5.  Brush with oil.

6.  Bake at 350 for 20 minutes until golden.

So good, the kids said to make the same meal over again specifically to have leftovers to recreate the burritos!!

I served the burritos with salad.

I kept the lettuce and watercress separate from the tomatoes and cucumbers and let everyone assemble their own salads, to save salad stuff for tonight’s dinner consisting of chicken marinated and cooked in papaya poppy seed dressing, cooked at 350F for 40-45 minutes.  Another yummy, healthy dinner.

Papaya Poppy Chicken

 

 

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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.

 

Dole_Chopped_304x304_0001_12oz-Blend-AsianBlend

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!

 

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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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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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