Cheesy Slow Cooker White Chili

Ingredients

• Servings: 10
• 3 (15 ounce) cans great northern beans, rinsed and drained
• 2 pounds cubed cooked chicken breast
• 1 (16 ounce) jar alfredo sauce
• 1 (14.5 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chilies
• 1 (15.25 ounce) can yellow corn, drained
• 1 (15.25 ounce) can white corn, drained
• 1 cup shredded monterey jack cheese
• 1 cup shredded pepperjack cheese
• 1 cup sour cream
• 1 tablespoon ground cumin
• 1 teaspoon minced garlic
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• stir beans, chicken, alfredo sauce, chicken broth, green chilies, yellow corn, white corn, monterey jack cheese, pepperjack cheese, sour cream, cumin, garlic, white pepper, and cayenne pepper together in a slow cooker.
• cook on low, stirring occasionally, 3 to 4 hours.

Moira Mitchell's Quick And Easy Taco Soup

Ingredients

• Servings: 8
• 1 (14 ounce) can vegetable broth (such as swanson®)
• 2 (15.25 ounce) cans mexican-style corn with red and green peppers
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (10 ounce) container chunky salsa
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package shredded mexican cheese blend

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. bring to a boil and cook until heated through, about 5 minutes.
• crush tortilla chips into individual bowls and top with mexican cheese. ladle soup over chips and cheese.

Chicken, Cheese, And Biscuits

Ingredients

• Servings: 4
• 1 tablespoon margarine
• 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon ground mustard
• 1/4 teaspoon rubbed sage
• 1 1/2 cups milk
• 2 cubes chicken bouillon
• 1 pinch ground white pepper
• 2 ounces shredded cheddar cheese
• 1 cup cooked, diced chicken breast
• 1 cup fresh mushrooms, sliced
• 1 cup chopped fresh green beans
• 1 (10 ounce) can refrigerated biscuit dough

Recipe

• in a saucepan, heat margarine until hot and bubbly. add flour, mustard, and sage; stir quickly to combine. stirring constantly, add milk. cook and stir until smooth.
• add bouillon and pepper, and mix well. reduce heat to low. cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• stir in the cheese, and cook until melted. add the chicken, mushrooms, and green beans. cook until heated through, 3 to 5 minutes.
• pour chicken mixture into a lightly greased 9x13 inch baking dish. separate biscuits into 2 layers, making 10 circles. arrange biscuits over chicken mixture.
• bake, uncovered, at 400 degrees f (205 degrees c) until biscuits are golden, about 10 to 12 minutes.

Casserole

Ingredients

• Servings: 10
• 2 pounds ground beef
• 1 onion, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 4 (7 inch) flour tortillas
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat a large skillet over medium-high heat. cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. pour the mixture into the prepared baking dish. arrange the tortillas atop the beef mixture.
• mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. top with the cheddar cheese.
• bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Aush (afghani Chili)

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, coarsely chopped
• 1 (28 ounce) can diced tomatoes, with juice
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1 1/2 tablespoons dried mint
• 2 tablespoons garam masala
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1 (16 ounce) package fettuccine, broken in half
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 25 mins


• brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccini, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink. stir into the chili along with the sour cream and serve hot.

shredded turkey barbecue

Ingredients

• Servings: 8
• 2 bone-in turkey thighs without skin
• 2 (16 ounce) cans baked beans
• 1 1/2 cups finely chopped onion
• 1 cup barbecue sauce
• 1 tablespoon prepared yellow mustard
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 8 potato rolls

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs

Ready Time: 10 hrs 15 mins


• place the turkey thighs, baked beans, onion, barbecue sauce, yellow mustard, cumin, and salt into a slow cooker. set the cooker to low, and cook 10 to 12 hours. remove the turkey thighs, and shred meat using 2 forks. discard bones. return the shredded turkey meat to the slow cooker. to serve, place about 1/2 cup of shredded turkey and sauce each potato roll.

Quick Chicken Pot Pie From Campbell's Kitchen

Ingredients

• Servings: 4
• 1 (14.5 ounce) carton campbell's® creamy herb & garlic with chicken stock soup
• 2 cups cubed, cooked chicken
• 1 (12 ounce) package frozen mixed vegetables (carrot, green beans, corn, peas), thawed
• 1/4 cup milk
• 1 egg
• 1/2 cup biscuit baking mix

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat the oven to 400 degrees f. stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
• stir the milk, egg and baking mix in a small bowl. spread the batter over the chicken mixture.
• bake for 25 minutes or until the topping is golden brown.

Turkey Green Bean Chili With Cheesy Corn Fritters

Ingredients

• Servings: 6
• 1 pound ground turkey breast*
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans del monte® chili style diced tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• 1 (14.5 ounce) can del monte® cut green beans, drained
• cheesy corn fritters:
• 1 (8.5 ounce) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 (8.75 ounce) can del monte® whole kernel corn, drained
• 1/3 cup shredded monterey jack cheese with jalapeno peppers
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• cook ground turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain off fat.
• stir in undrained canned chili style diced tomatoes, water and cumin. bring to boiling; reduce heat. simmer, uncovered, for 15 minutes, stirring occasionally. stir in canned green beans. serve with cheesy corn fritters.
• cheesy corn fritters: combine corn muffin mix, egg, milk, canned corn and cheese in a large bowl. heat oil in a very large skillet over medium heat. for each fritter, pour about 3 tablespoons batter into hot skillet. cook for 4 minutes or until golden brown, turning once.**

easy lamb roast

Ingredients

• Servings: 8
• 1 (4 pound) lamb shoulder roast
• 2 (16 ounce) cans cannellini beans
• 1 (12 fluid ounce) can
• 1 (28 ounce) can stewed tomatoes, drained
• 2 large onions, coarsely chopped
• 10 shallots, peeled
• 10 cloves garlic, peeled
• salt and black pepper to taste
• 2 bay leaves
• 3 sprigs fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• preheat oven to 275 degrees f (135 degrees c).
• in a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. place roast into a large roasting pan. pour beans, , and tomatoes over roast. arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• cover, and bake for 4 hours. raise the temperature to 425 degrees f (220 degrees c), and roast 1 hour more.

one-pot hamburger adobo dinner

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 fresh jalapeno pepper, chopped
• 1 cup green bell pepper, cut into thin matchsticks
• 1 cup red bell pepper, cut into thin matchsticks
• 2 cups matchstick-cut carrots
• 1 small head broccoli, cut into florets
• 1/4 cup apple vinegar
• 2 tablespoons white sugar, or more to taste
• 1 dash worcestershire sauce
• 2 tablespoons soy sauce
• salt and black pepper to taste
• 1 (15 ounce) can cut green beans, drained

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat the oil in a large pot over medium-high heat. cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple vinegar, sugar, worcestershire sauce, soy sauce, salt, and pepper to the pot. reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. stir in green beans about 5 minutes before serving.

Taco Soup Iv

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can tomato puree
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
• add tomatoes, tomato sauce, water, beans, corn and taco seasoning. bring to boil, reduce heat and simmer for 5 minutes.
• top with cheese, corn chips, sour cream and olives.

Chicken Taco Casserole

Ingredients

• Servings: 8
• 4 cups shredded, cooked chicken
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1 cup light sour cream
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (1 ounce) envelope reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese
• chopped tomato
• sliced green onion
• chopped fresh cilantro leaves

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the oven to 350 degrees f. lightly grease a 13x9x2-inch baking dish. stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. layer with the remaining chicken mixture and tortilla chips. cover the baking dish.
• bake for 30 minutes. uncover the baking dish. sprinkle with the remaining cheese.
• bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

ground beef and vegetable soup

Ingredients

• Servings: 16
• 2 tablespoons olive oil
• 2 large yellow onions, diced
• 6 stalks celery, cut into 1/2-inch pieces
• 4 carrots, sliced 1/8-inch thick
• 3 cloves garlic, chopped
• 2 1/2 pounds lean ground beef
• 46 ounces low-sodium vegetable juice (such as v8®)
• 46 ounces reduced-sodium beef broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon italian seasoning
• 2 cubes beef bouillon
• 1 teaspoon ground thyme
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 (15.25 ounce) can yellow corn, drained
• 1 (15.25 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 (14.5 ounce) can cut green beans, drained
• 8 ounces frozen peas
• 8 ounces frozen lima beans
• 8 ounces frozen sliced okra

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• heat olive oil in a large pot over medium heat. cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. remove pot from heat.
• heat a large skillet over medium-high heat. cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. transfer browned beef to onion mixture in the large pot using a slotted spoon.
• heat onion-beef mixture over medium heat. stir vegetable juice, beef broth, tomatoes, italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
• stir corn, kidney beans, cannellini beans, great northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

tender lamb stew with beans

Ingredients

• Servings: 8
• 2 1/2 (2 pound) lamb tenderloin, trimmed and sliced1 1/2-inch thick
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 2 onions, diced
• 2 red bell peppers, diced
• 2 tablespoons minced garlic
• 3 (14.5 ounce) cans diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 1/2 cups beef broth
• 1 (4 ounce) can diced green chile peppers
• 2 teaspoons chili powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 (9 ounce) bag frozen shelled edamame
• 1 (8 ounce) bag frozen corn (optional)
• 1 (8 ounce) bag frozen sliced carrots (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• season lamb tenderloin with salt and black pepper.
• heat olive oil in a large dutch oven or heavy pot over medium-high heat. add lamb to hot oil and cook until browned, 1 to 2 minutes per side. add onions, red bell peppers, and garlic to lamb; cook and stir until onion is slightly tender, about 10 minutes.
• stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into lamb mixture. bring mixture to a boil, reduce heat to medium-low, cover dutch oven, and simmer, stirring every 15 minutes, until lamb is tender and falling apart, 1 1/2 to 2 hours.
• stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. break lamb into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

peanut-ginger chickpea curry

Ingredients

• Servings: 6
• 1 1/2 cups white rice
• 3 cups water
• 1 (14 ounce) can coconut milk
• 5 tablespoons peanut butter
• 2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 2 teaspoons ground ginger, or to taste
• 1/8 teaspoon ground cinnamon, or to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 1 (28 ounce) can diced tomatoes, drained
• 1 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. season with salt. serve with the rice.

vegetarian 15-bean soup

Ingredients

• Servings: 20
• 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
• 2 tablespoons olive oil, or more as needed
• 1 large onion, diced
• 12 carrots, peeled and chopped, or more to taste
• 15 crimini mushrooms, sliced, or more to taste
• 7 stalks celery, chopped, or more to taste
• 6 leaves dinosaur kale, chopped
• 4 leaves red swiss chard, chopped
• 3 large cloves garlic, minced
• 12 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ready Time: 10 hrs 5 mins


• place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse.
• heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
• pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

vegetable masala

Ingredients

• Servings: 4
• 2 potatoes, peeled and cubed
• 1 carrot, chopped
• 10 french-style green beans, chopped
• 1 quart cold water
• 1/2 cup frozen green peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 2 tomatoes - blanched, peeled and chopped
• 1 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 sprig cilantro leaves, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place potatoes, carrots and green beans in the cold water. allow to soak while you prepare the rest of the vegetables; drain.
• in a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. cook for 8 minutes.
• heat oil in a large skillet over medium heat. cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. add the cooked vegetables to the tomato mixture and saute 1 minute. garnish with cilantro leaves.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Chop Suey

Ingredients

• Servings: 4
• 1/4 cup shortening
• 1 1/2 cups diced lamb loin
• 1 cup diced onion
• 1 cup diced celery
• 1 cup hot water
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (14.5 ounce) can bean sprouts, drained and rinsed
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon white sugar

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat shortening in a large, deep skillet. sear lamb until it turns white, then add onion and saute for 5 minutes. add celery, hot water, salt and pepper. cover skillet and simmer for 5 minutes. add sprouts and heat to boiling.
• in a small bowl combine the cold water, cornstarch, soy sauce and sugar. mix together and add to skillet mixture. cook for 5 minutes, or until thickened to taste.

Easy Chicken Enchiladas From Reynolds®

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans diced fire-roasted tomatoes
• 1 cup salsa
• 1 tablespoon chili powder
• 8 (8 inch) flour tortillas
• 1 tablespoon canola oil
• 1 cup peeled, chopped butternut squash or sweet potato peeled, chopped butternut squash or sweet potato
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded cooked chicken
• 1 1/4 cups shredded monterey jack cheese, divided

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
• combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. bring to boiling; reduce heat. simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
• stack tortillas; wrap tightly in reynolds wrap® aluminum foil.
• bake tortillas about 10 minutes or until warm.
• heat oil in a large skillet over medium heat. add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. remove from heat. stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
• divide the black bean mixture among the warm tortillas; roll up the tortillas. arrange the rolled tortillas, seam sides down, in the prepared baking dish. spoon the remaining tomato mixture over the tortillas. sprinkle with the remaining 1/2 cup cheese.
• bake, uncovered, about 20 minutes or until heated through.

Lubia Polo (green Bean Rice)

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons curry powder
• 5 cups chicken broth
• 1 cup tomato sauce
• 1 pound fresh green beans, cut into 1 inch pieces
• 3 cups uncooked basmati rice, rinsed and drained
• 3 tablespoons oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• in a large non-stick pot over high heat, brown the ground beef until no pink shows. stir in onion and jalapeno, and cook until tender. season with curry powder. stir in chicken broth and tomato sauce. bring to a boil, and stir in green beans. cook for 15 minutes, or until beans are tender.
• stir in rice, and cover pot. reduce heat to medium, and cook for 10 to 15 minutes, or until much of the liquid is absorbed. (be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) remove entire contents to another container, and return pot to the stove.
• heat oil in the bottom of pot over medium heat (make sure it is a non-stick pot.) dump rice mixture back into pot. wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. cook for 35 minutes, without uncovering or stirring. remove lid and place a tray on top of the pot, then carefully flip it over. the rice will hold the shape of pot with a nice crust on top called 'tah digh.'

Easy Mexican Lamb Burritos

Ingredients

• Servings: 20
• 3 pounds bone-in lamb shoulder roast
• 1 onion, sliced
• 6 cloves garlic, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 6 cups water, or as needed to cover
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) can refried beans
• 1 (4 ounce) can chopped green chiles, or to taste
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) package shredded cheddar cheese
• 20 (10 inch) flour tortillas
• 1/4 cup vegetable oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• bring lamb shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. check water level every 45 minutes, adding more as needed. reserve about 1 cup cooking liquid.
• shred lamb with a fork, discarding excess fat and bone. stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. if the mixture is too dry, add reserved cooking liquid.
• spread lamb mixture evenly down the center of each tortilla; sprinkle with cheddar cheese. fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. drain fried burritos on a paper towel-lined plate.

hash brown hot dish stuffed bell peppers

Ingredients

• Servings: 4
• 4 frozen hash brown patties
• 4 bell peppers, tops cut off, seeded
• 1/2 pound ground beef
• 1 (15 ounce) can green beans, drained
• 1 fresh jalapeno pepper, diced (optional)
• salt and pepper to taste
• 1 pinch cumin
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• cook the hashbrown patties according to package directions. mash with a fork and set aside.
• bring a large pot of water to boil over high heat. place the peppers in the boiling water and turn off the stove. after 10 minutes remove the peppers from the water and set aside.
• in a large skillet, cook beef over medium heat until meat is no longer pink; drain. mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.
• loosely stuff the beef mixture into the peppers. place peppers a baking sheet. bake 20 minutes in a 350 degrees f (175 degrees c) oven. let cool 1 minute before serving.

Tex-mex Turkey Chili With Black Beans, Corn And Butternut Squash

Ingredients

• Servings: 6
• 1/4 cup mazola® corn oil
• 1 pound ground turkey
• 1 cup diced onion
• 1 teaspoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexi-corn, drained
• 1 (12 ounce) package frozen diced butternut squash, thawed
• 1 (28 ounce) can crushed tomatoes or tomato sauce
• 1 cup water
• 1/3 cup ketchup
• garnishes:
• shredded mexican cheese, fresh cilantro, lime wedges, avocado slice

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. brown turkey for 5 to 7 minutes, breaking apart.
• add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. stir in vegetables, tomatoes, water and ketchup. bring to a boil; reduce heat to low and simmer for 10 minutes. to serve, ladle into bowls and top with desired garnishes.
• recipe note: if using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

big p's classic chili

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 1/2 red onion, cut into large chunks
• 1 cup chopped celery
• 4 cloves garlic, coarsely chopped
• 2 pounds ground beef
• 2 (28 ounce) cans tomatoes, undrained and tomatoes chopped
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 tablespoons worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans kidney beans, rinsed and drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 5 mins


• heat vegetable oil in a dutch oven or large soup pot over medium heat; cook and stir onion, celery, and garlic in the hot oil until tender, about 5 minutes. stir ground beef into onion mixture; cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. drain grease.
• stir tomatoes, tomato sauce, water, worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper into ground beef mixture; bring to a boil. reduce heat to medium-low, cover, and simmer, stirring occasionally, until flavors blend, about 1 1/2 hours. add kidney beans; simmer for 10 more minutes.

taco mix with black beans

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 (19 ounce) can black beans, rinsed and drained
• 1/2 cup salsa
• 1/4 cup water
• 2 tablespoons taco seasoning mix

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat a large skillet over medium heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• stir black beans with the ground beef; add salsa, water, and taco seasoning mix. cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.

Scallops With Arugula, Lentils, And Butter Beans

Ingredients

• Servings: 4
• 1 pound scallops
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 pinch cayenne pepper
• salt and freshly ground black pepper to taste
• 1 clove garlic, crushed
• 1 (12 ounce) bottle butter beans, rinsed and drained
• 1 lemon, juiced
• 1/2 teaspoon italian seasoning
• 1 1/2 cups cooked lentils
• 1 cup arugula, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
• heat a nonstick skillet over high heat. cook scallops in hot skillet until browned, about 3 minutes per side. reduce heat to medium and transfer scallops to a bowl.
• cook and stir garlic in the same skillet until fragrant, about 30 seconds. add butter beans, lemon juice, and italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
• pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. season with salt and black pepper.

chili-ghetti

Ingredients

• Servings: 6
• 1 (8 ounce) package spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can mushroom stems and pieces, drained (optional)
• 1/3 cup water
• 1 (1.25 ounce) package chili seasoning mix
• 2 tablespoons grated parmesan cheese
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• heat a large skillet over medium-high heat. cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and parmesan cheese. place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. top with cheddar cheese.

frijoles a la charra

Ingredients

• Servings: 8
• 1 pound dry pinto beans
• 5 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 pound bacon, diced
• 1 onion, chopped
• 2 fresh tomatoes, diced
• 1 (3.5 ounce) can sliced jalapeno peppers
• 1 (12 fluid ounce) can
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place pinto beans in a slow cooker, and completely cover with water. mix in garlic and salt. cover, and cook 1 hour on high.
• cook the bacon in a skillet over medium high heat until evenly brown, but still tender. drain about half the fat. place onion in the skillet, and cook until tender. mix in tomatoes and jalapenos, and cook until heated through. transfer to the slow cooker, stirring into the beans.
• cover slow cooker, and continue cooking 4 hours on low. mix in the and cilantro about 30 minutes before the end of the cook time.

Sausage & White Bean Soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 1/2 pounds sweet or hot italian sausage, in the casing
• 2 ounces thinly sliced prosciutto ham, minced
• 2 medium onions, in medium dice
• 2 medium carrots, peeled and in medium dice
• 2 medium celery stalks, in medium dice
• 1 teaspoon dried thyme leaves
• 3 (15.8 ounce) cans great northern or other white beans, undrained
• 1 quart chicken broth (carton or can)

Recipe

• heat oil in a large, deep saute pan or soup kettle over medium-high heat. when pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (sausage will not be fully cooked at this point.) remove from pan. when cool enough to handle, cut into slices 1/4-inch thick.
• add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. in a small bowl, mash one can of beans with a fork into a chunky puree. add broth, whole and mashed beans, and sausage; cover and bring to a simmer. reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. let rest 10 minutes; serve.

easy sweet chili

Ingredients

• Servings: 6
• 1 pound ground beef
• 6 cloves garlic, finely chopped - or more to taste
• 2 tablespoons dried oregano
• 2 teaspoons chili powder
• 1 tablespoon dried basil
• 2 (15 ounce) cans light red kidney beans, drained and rinsed
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 3 (14.5 ounce) cans diced tomatoes
• 2 (15 ounce) cans corn
• 3 tablespoons white sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 15 mins


• crumble ground beef into a skillet over medium heat. stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
• combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. stir cooked ground beef into the bean mixture.
• cook on medium-low for 2 hours. stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. season with salt and black pepper to serve.

Bull Rider's Chili

Ingredients

• Servings: 12
• 2 (4 ounce) packages idahoan® bacon & cheddar chipotle flavored mashed potatoes
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 large yellow onion, chopped
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 4 pounds ground beef*
• 6 (19 ounce) cans diced tomatoes
• 2 (10 ounce) cans ro*tel diced tomatoes & green chilies
• 4 (15 ounce) cans kidney beans, drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed

Recipe

• saute garlic, onion and peppers in olive oil until onions are transparent.
• add meat and brown.
• stir in tomatoes and once mixture is very hot, add the packages of potatoes.
• mix thoroughly, add beans and simmer for at least one hour on medium heat.
• gather up your own buckaroos and serve the chili topped with a large dollop of fiesta dip.

chef john's quiche lorraine

Ingredients

• Servings: 1
• 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 8 slices bacon, cut into 1 inch pieces
• 1/2 cup chopped leeks (white and pale green parts only)
• 1/2 cup chopped onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 eggs
• 2 egg yolks
• 1 cup heavy cream
• 3/4 cup milk
• 1 teaspoon chopped fresh thyme
• 6 ounces shredded gruyere cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• roll pie dough to fit a 9 inch pie plate. place bottom crust in pie plate and chill for at least 20 minutes before baking. line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. bake in the preheated oven for 7 minutes. remove foil and weights and bake until golden brown, about 5 minutes.
• reduce oven to 325 degrees f (165 degrees c).
• cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. remove from pan to drain. blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. add leeks, onion, salt, black pepper, and cayenne pepper. cook and stir until tender and browned, 5 to 7 minutes. set aside.
• whisk eggs, egg yolks, cream, and milk together in a large bowl. add thyme and stir to combine.
• sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. top with 1/3 cooked bacon and 1/3 gruyere cheese. ladle in half the egg mixture. sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
• bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. allow to cool slightly before serving.

slow cooker black beans and sausage

Ingredients

• Servings: 10
• 2 pounds smoked sausage, cut into 1 inch slices
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 25 mins


• place a large skillet over medium heat, and add sausage. cook, stirring, until sausage is browned, about 5 minutes. drain fat, and transfer sausage to slow cooker.
• stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. cover, and cook on low until vegetables are tender, about 6 hours. remove bay leaves before serving.

spicy black bean and corn burgers

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon dried oregano
• 1/2 red bell pepper, diced
• 1 ear corn, kernels cut from cob
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup plain bread crumbs
• 4 teaspoons chili powder
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour, or as needed
• 1 tablespoon olive oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
• mash black beans in a large bowl. stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. divide mixture into 4 patties and coat both sides of each patty with flour.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Avocado Steak

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked long-grain white rice
• 1 (16 ounce) can refried beans
• salt to taste
• garlic powder to taste
• 1 tablespoon olive oil
• 2 small onions, chopped
• 4 beef steaks
• 2 avocados - peeled, pitted and sliced

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat an outdoor grill for high heat, and lightly oil grate.
• in a medium saucepan, bring water to a boil. stir in rice, reduce heat, cover, and simmer for 20 minutes.
• place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. cook, stirring occasionally, until heated through.
• heat oil in a medium skillet over medium heat. saute onions until browned and tender.
• on the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees f (65 degrees c).
• spread steaks with refried beans, and top with onions and avocado slices. serve over rice.

Super Easy Chicken Chili

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 (14 ounce) cans chicken broth
• 2 (15.5 ounce) cans great northern beans
• 1 (4 ounce) can chopped green chile peppers
• 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a large saucepan over medium heat. stir in onions, and cook until softened and translucent, about 3 minutes. pour in chicken broth, great northern beans, chopped chiles, and torn chicken. season with cumin, chili powder, and cayenne pepper. increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• stir in sour cream and simmer for 5 minutes. to serve, ladle into bowls and sprinkle with monterey jack cheese.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Chicken Soup With Black Beans And Corn

Ingredients

• Servings: 8
• 1 recipe fast chicken soup base
• 2 (16 ounce) cans black beans, drained
• 1 (10 ounce) package frozen corn
• 1 (14.5 ounce) can diced tomatoes
• 1 jalapeno pepper, stemmed, seeded and minced
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup chopped fresh cilantro
• salt and freshly ground black pepper
• tortilla chips
• grated monterey jack cheese
• fresh lime wedges

Recipe

• prepare fast chicken soup base. bring to a simmer.
• add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 tbs. ground cumin; 2 tsps. chili powder.
• before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
• final touch: add salt and pepper, to taste. serve soup with tortilla chips, grated monterey jack cheese and fresh lime wedges.

creamy edamame arugula soup

Ingredients

• Servings: 6
• 1 teaspoon soybean oil (often labeled "vegetable oil")
• 1 small onion, diced
• 3 cups frozen edamame (shelled)
• 2 cups low-sodium vegetable or chicken broth
• 1 cup plain soymilk
• 1 cup baby arugula leaves, packed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• greek-style yogurt (optional)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat soybean oil in large saucepan over medium heat. add onions and cook for 2 to 3 minutes, until soft. add edamame and broth; simmer for 5 to 6 minutes, until just tender.
• place mixture in food processor; add soymilk and arugula. process 1 minute, or until smooth.
• return to saucepan. heat over medium heat, stirring occasionally, until soup begins to simmer. ladle into bowls; top with yogurt, if desired.
• thin soup with additional vegetable broth as needed.

Bean With Bacon

Ingredients

• Servings: 6
• 1 (16 ounce) package dried navy beans
• 9 cups water
• 1 pound bacon
• 2 onions, chopped
• 2 stalks celery, chopped
• 4 teaspoons chicken bouillon
• 1 bay leaf
• 1/3 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 1 (16 ounce) can diced tomatoes
• 4 cups water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• boil the beans in 9 cups of the water and then let sit for one hour. drain and set aside.
• cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. coarsely chop the bacon.
• add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• stir in the tomatoes with their juice. serve.

apple cranberry stuffed lamb chops

Ingredients

• Servings: 5
• 2 tablespoons butter
• 1/8 yellow onion, minced
• 1 granny smith apple - peeled, cored and diced
• 2 stalks celery ribs, finely chopped
• 1/4 cup dried cranberries
• 1 teaspoon kosher salt
• 5 (1 inch thick) boneless lamb chops
• 1 cup apple juice
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a dutch oven, melt 1 tablespoon butter over medium heat. cook onion in butter until the onions are very soft and begin to brown. remove from heat. stir in apple, celery, and dried cranberries. season with salt.
• lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the lamb, leaving three sides intact. stuff each chop with apple-cranberry mixture.
• melt remaining butter in the dutch oven over medium heat. pan-fry chops in butter for two minutes on each side. cover, and bake in preheated oven for 45 minutes.
• transfer chops from pan to a plate, and cover with foil. place the dutch oven back on the stovetop over medium heat. in a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into dutch oven. reduce liquid volume by half, stirring frequently. season to taste with black pepper. serve this apple glaze over lamb chops.

slow cooker chicken and sausage chili

Ingredients

• Servings: 8
• 3 (14.5 ounce) cans stewed tomatoes, chopped
• 1/2 cup
• 1/4 teaspoon hot sauce
• 2 beef bouillon cubes
• 1 tablespoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1/2 red onion, chopped
• 1 pound ground chicken
• 3/4 pound bulk italian sausage
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can kidney beans, rinsed and drained

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 15 mins

Ready Time: 7 hrs 30 mins


• combine the stewed tomatoes, , hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on high for 1 hour.
• heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. stir in the ground chicken; cook and stir until completely browned. transfer the mixture to the slow cooker and return the skillet to the heat. fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. mix the tomato paste and kidney beans into the chili. continue cooking on high another 2 hours. switch the heat to low and simmer 4 hours more.

new year's soup

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 2 carrots, peeled and sliced
• 3 leaves collard greens, coarsely chopped
• 1 (14.5 ounce) can vegetable broth
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1/2 cup quinoa
• 1 cup water
• 1 tablespoon vinegar, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. add onion and carrots. cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. cook and stir collard greens into onion mixture until wilted, about 5 minutes.
• pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. cover and simmer soup until vegetables are softened, 20 to 25 minutes.
• while soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. cover and simmer until the water has absorbed into the quinoa, about 10 minutes. stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. stir vinegar into soup to taste and season with salt and black pepper.

Grandma's Chicken And Black Bean Chili

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 (15 ounce) cans black beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes
• 2 (5 ounce) cans chicken, drained
• 2 (1.25 ounce) packages chili seasoning mix
• 1 teaspoon ground cumin
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat the olive oil in a large pot over medium heat. cook and stir onion in hot oil until soft. stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

slow cooker fresh vegetable-beef-barley soup

Ingredients

• Servings: 10
• 1 1/2 pounds cubed beef stew meat
• 2 (14.5 ounce) cans diced tomatoes with garlic
• 1 (12 ounce) can tomato-vegetable juice cocktail (such as v8®)
• 2 large potatoes, diced
• 1 (8 ounce) can tomato sauce
• 1 cup sliced carrot
• 3/4 cup barley
• 3/4 cup chopped onion
• 3/4 cup frozen green beans, cut into 1-inch pieces
• 2/3 cup frozen whole kernel corn
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 2 beef bouillon cubes
• 2 bay leaves
• sea salt and ground black pepper to taste
• 2 cups sliced fresh mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• cook on low until the beef is tender, 7 to 8 hours. add mushrooms and cook 1 hour more.

Award Winning Chicken Chili

Ingredients

• Servings: 12
• 1 (2 to 3 pound) whole chicken
• 6 cups water, or as needed to cover
• 3 (15.5 ounce) cans white beans, drained
• 2 (15.5 ounce) cans hominy, drained
• 1 large onion, chopped
• 2 (4 ounce) cans chopped green chiles
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, or more to taste
• 2 cubes chicken bouillon, or more to taste
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 45 mins

Ready Time: 13 hrs 5 mins


• cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. remove chicken and set aside to cool. reserve cooking liquid. shred chicken when cool enough to handle.
• combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. cover and refrigerate overnight.
• cook chicken and bean mixture on low in slow cooker for 4 to 4 1/2 hours. top individual servings with monterey jack cheese.

Three Bean Potluck Casserole

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 pound ground beef
• 1 onion, chopped
• 1/2 cup ketchup
• 3/4 cup brown sugar
• 1 tablespoon vinegar
• 1 teaspoon dry mustard
• 1 (16 ounce) can baked beans
• 1 (15.25 ounce) can kidney beans
• 1 (15 ounce) can butter beans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, break into medium pieces and set aside. in same skillet, brown beef and onion. drain fat.
• preheat oven to 350 degrees f (175 degrees c).
• place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). mix well.
• spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.

Not Your Ordinary Chili

Ingredients

• Servings: 8
• 1 tablespoon chocolate syrup
• 1 (28 ounce) can crushed tomatoes
• 2 cups condensed french onion soup
• 1 (15 ounce) can kidney beans
• 2 (14 ounce) cans beef broth
• 2 teaspoons chili powder
• 2 tablespoons molasses
• 1/2 cup raisins
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (5.5 ounce) can tomato-vegetable juice cocktail
• 6 fluid ounces cola-flavored carbonated beverage

Recipe

• combine chocolate syrup, tomatoes, french onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
• meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. once browned, drain grease and add salt and pepper.
• add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

soup la angelena

Ingredients

• Servings: 16
• 12 cups water
• 2 large potatoes, peeled and quartered
• 1 (14.5 ounce) can whole peeled tomatoes, mashed
• 1/4 cup pearl barley
• 1/4 cup uncooked white rice
• 2 tablespoons margarine
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 large stalk celery, with leaves, finely chopped
• 1/2 cup fresh green beans, cut into 1/2 inch pieces
• 1 large potato, peeled and diced
• 1/2 cup frozen petite peas, thawed
• 1/2 cup broccoli florets
• 1/4 cup barley flakes

Recipe

• in a large stock pot, add water and 2 large potatoes, peeled and quartered. bring to boil, then add mashed tomatoes. cook for 10 minutes, add barley and rice and cook until potatoes are tender.
• remove potatoes and mash together with margarine, set aside.
• add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
• add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
• add the mashed potatoes and stir. add barley flakes and cook for an additional 5 minutes and serve.

Easy Shrimp And Veggie Pasta Fresca

Ingredients

• Servings: 6
• 3 tablespoons soybean oil (often labeled "vegetable oil")
• 3 cloves garlic, chopped
• 1 pound shrimp (30 to 35 per lb.), peeled and deveined
• 1/2 teaspoon red pepper flakes
• 1 lemon, juiced and zested
• 1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
• 1 cup cherry tomatoes, halved
• 3/4 cup shelled edamame, thawed
• 1 carrot, cut into matchstick-size pieces
• 1 red bell pepper, cut into 1-inch squares
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon italian parsley, chopped
• 2 tablespoons shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat soybean oil in large skillet over medium high heat.
• add garlic and cook for 2 minutes, stirring occasionally.
• add shrimp, lemon juice and red pepper flakes. cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
• add carrots, edamame, bell peppers and tomatoes. cook, stirring frequently, until the carrots are tender.
• add pasta, salt, pepper, cheese, parsley and lemon zest. cook, tossing gently, until thoroughly heated.
• top with parmesan cheese, if desired.

Hearty Chicken Vegetable Soup Ii

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen diced carrots
• 9 ounces frozen green beans
• 1/4 cup water
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups milk
• 1 cup cubed, cooked chicken meat
• 1/3 cup chopped green onions

Recipe

• combine carrots, beans, and water in saucepan. cook over medium heat 6 to 8 minutes.
• mix in cream of chicken soup, milk and chicken. cook 4 to 5 minutes, or until heated through. garnish individual servings with green onions.

Penne Pasta With Peas And Prosciutto

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, diced
• 3 thin slices prosciutto, chopped
• 3 cloves garlic, sliced
• 1 teaspoon salt
• 1 pinch red pepper flakes, or to taste
• freshly ground black pepper to taste
• 6 cups chicken broth
• 1/2 cup tomato sauce
• 1 teaspoon dried thyme
• 1 pound frozen peas, thawed
• 1 (15 ounce) can white beans, drained
• 1 (14.5 ounce) package penne pasta
• 1/2 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large saucepan over medium-high heat. saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
• pour chicken broth, tomato sauce, and thyme into onion mixture. add peas and beans; bring to a boil. stir penne into broth mixture and cook for 7 minutes; remove from heat.
• stir parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.

Jamaican Curry Chicken

Ingredients

• Servings: 6
• 1/4 cup curry powder, divided
• 2 tablespoons garlic powder
• 1 tablespoon seasoned salt
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 sprig fresh thyme, leaves stripped
• 1 pinch ground allspice, or more to taste
• salt and ground black pepper to taste
• 2 1/4 pounds whole chicken, cut into pieces
• 3 tablespoons vegetable oil
• 3 cups water
• 1 potato, diced
• 1/2 cup chopped carrots
• 2 scallions (green onions), chopped
• 1 (1 inch) piece fresh ginger root, minced
• 1 scotch bonnet chile pepper, chopped, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. add chicken to the hot oil mixture and reduce heat to medium. add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees f (74 degrees c). remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). serve chicken with gravy.

Slow Cooker Sweet Chicken Chili

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves
• 1 (15 ounce) can dark red kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• 2 onions, cut into chunks
• 1 green bell pepper, coarsely chopped
• 1 (6 ounce) can tomato paste
• 1/3 cup brown sugar
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon asian chili black bean sauce
• 1/2 teaspoon sea salt
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. stir to combine all ingredients, and set the cooker to high. cook for 1 hour; stir again, and set the cooker to low. cook for 4 more hours.
• remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. sprinkle the top of the chili with cheddar cheese, and serve.

White Bean Chicken Breast Chili

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 2 boneless, skinless chicken breast halves
• 1 teaspoon vegetable oil
• 1 large onion, diced
• salt and freshly ground black pepper to taste
• 4 cloves garlic, chopped
• 1 tablespoon ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon all-purpose flour
• 1/2 teaspoon chipotle pepper powder
• 1/4 teaspoon dried oregano
• 1 teaspoon fine cornmeal
• 2 cups chicken broth, divided
• 2 (15 ounce) cans white beans, drained
• 1 cup chicken broth
• 1/4 teaspoon white sugar, or to taste
• 1 pinch cayenne pepper, or to taste
• 1/3 cup chopped green onions
• 1/3 cup sour cream
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. add chicken breasts and cook until browned, about 4 minutes. reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. remove to a plate and allow to cool before chopping into cubes.
• return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. cook and stir until onion turns translucent, 4 to 5 minutes. stir in garlic and cook until fragrant, about 1 minute.
• stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. stir in cornmeal and bring to a simmer.
• stir in beans and 1 more cup chicken broth. cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. serve garnished with green onions, sour cream, and cilantro.

greek couscous

Ingredients

• Servings: 3
• 1/4 cup chicken broth
• 1/2 cup water
• 1 teaspoon minced garlic
• 1/2 cup pearl (israeli) couscous
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup sliced kalamata olives
• 2 tablespoons crumbled feta cheese
• 1 cup canned garbanzo beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 tablespoon white vinegar
• 1 1/2 teaspoons lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins


• pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. stir in the couscous, cover the pan, and remove from heat. allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. allow the couscous to cool to warm temperature.
• in a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. mix the oregano, black pepper, white vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. toss again to serve.

authentic huevos rancheros

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 (6 inch) corn tortillas
• 1 cup refried beans with green chilies
• 1 teaspoon butter
• 4 eggs
• 1 cup shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup salsa (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in a small skillet over medium-high heat. fry tortillas one at a time until firm, but not crisp. remove to paper towels to drain grease.
• meanwhile, combine the refried beans and butter in a microwave-safe dish. cover, and cook in the microwave until heated through. when tortillas are done, fry eggs over easy in the skillet. add more oil if the tortillas have absorbed it all.
• place tortillas plates, and spread a layer of beans on them. top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Slow Cooker Chops

Ingredients

• Servings: 4
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1 1/2 pounds boneless lamb chops
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) can green beans
• 4 potatoes, peeled and cubed

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs 30 mins

Ready Time: 10 hrs 40 mins


• pour soup into slow cooker. stir in water to thin soup slightly. season each lamb chop with a dash of pepper, and place chops in slow cooker. cover, and cook on low for 7 to 8 hours.
• add green beans and potatoes, and cook on high for 2 to 2 1/2 hours. stir, remove from heat, and serve.