taco bean salad

Ingredients

• Servings: 12
• 1 teaspoon olive oil
• 1 large onion, chopped
• 2 pounds ground beef
• 1/2 cup chili powder
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 3/4 cup sliced black olives
• 2 (14 ounce) cans light red kidney beans, drained and rinsed
• 1 (16 ounce) garbanzo beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (16 ounce) can black beans, drained and rinsed
• salt and ground black pepper to taste
• 4 cups mayonnaise
• 1 cup taco sauce
• 2 teaspoons hot pepper sauce
• 1 head iceberg lettuce, shredded
• 1 tomato, chopped
• 2 cups shredded cheddar cheese
• 2 cups crumbled tortilla chips

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• heat oil in a skillet over medium heat. cook and stir onion until it has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease. stir in chili powder, oregano, and cumin until incorporated, 1 minute. remove from heat. stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
• mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. refrigerate until ready to serve. layer lettuce with tomatoes, cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

mexican steak torta

Ingredients

• Servings: 4
• 1 pound sirloin steak
• 1 tablespoon garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ground cayenne pepper to taste
• 4 kaiser rolls, split
• 1/4 cup mayonnaise
• 1/2 cup refried beans
• 1 large avocado, thinly sliced
• 1 large tomato, sliced
• 2 cups shredded lettuce
• crumbled cotija cheese (optional)

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate. season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• grill steak on the preheated grill until medium-rare, about 5 minutes per side. remove from heat to a cutting board and cover with foil.
• set a large skillet over medium-high heat. spread both halves of each roll with mayonnaise. brown the rolls, mayonnaise-side down until golden, about 3 minutes. warm the refried bean in a bowl in the microwave, about 1 minute on high, and slice the sirloin steak into thin strips.
• spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. top with cheese, if desired, and close the sandwich with the top of the roll.

Sister Schubert's® Green Bean Casserole

Ingredients

• Servings: 8
• for topping:
• 6 sister schubert parker house rolls, defrosted and crumbled into small pieces
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon dry thyme leaves
• 1 tablespoon chopped parsley
• for beans:
• 1 tablespoon olive oil
• 1 shallot, chopped
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1 cup milk
• 4 ounces regular or reduced fat cream cheese, cut into small pieces
• salt and pepper
• 4 ounces shredded or yellow cheddar cheese
• 1 1/2 pounds green beans, blanched, cooled and cut into 2" pieces

Recipe

Preparation Time: 17 mins Cook Time: 40 mins Ready Time: 57 mins


• preheat oven to 350 degrees f. butter a 9 x 9-inch baking dish.
• in a small mixing bowl, combine all ingredients for topping and set aside.
• heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. add mushrooms and continue to cook until all moisture evaporates. add flour and continue to cook for 1 minute. pour in milk and stir until mixture is thick. add cream cheese, salt and pepper and mix until smooth. fold in cheddar cheese, add green beans and pour all into prepared baking dish.
• sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. serve.

Pesto Pasta With Green Beans And Potatoes

Ingredients

• Servings: 4
• 1/2 pound dry penne pasta
• 4 red potatoes, cut into 1/4 inch slices
• 1/4 pound fresh green beans, cut into 2 inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/2 cup plain yogurt
• 1/3 cup pesto
• 1/4 cup grated parmesan 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, and cook the penne pasta for 8 to 10 minutes, until al dente. remove from heat, drain, and return to the pot.
• bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. place the green beans in the saucepan with the potatoes. continue cooking about 3 minutes. drain the partially cooked potatoes and green beans, and set aside.
• heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. stir in the potatoes and green beans. season with salt and pepper. cook and stir until potatoes and beans are tender and lightly browned.
• toss the potato mixture into the pot with the drained pasta. mix in the yogurt, pesto, and parmesan cheese. reserve a little parmesan to sprinkle on top when serving.

What I Did With Quinoa

Ingredients

• Servings: 4
• 1 cup quinoa
• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 head garlic, chopped
• 2 cups chicken broth
• 1/4 cup sofrito (such as goya®)
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 1 tablespoon canola oil
• 1 pound ground chicken
• 1 teaspoon adobo seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained
• 1/2 cup sofrito (such as goya®), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• soak quinoa in a bowl of water for 20 minutes; drain.
• heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
• combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
• heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
• mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.

Healthier Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/4 pound cremini mushrooms, sliced
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can natural cream of mushroom soup
• 1/2 cup low-fat sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup pinto beans
• 1/2 cup shredded reduced-fat cheddar cheese
• 6 (12 inch) whole wheat flour tortillas
• 1/4 cup low-fat milk
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• melt the butter in a skillet over medium heat. cook and stir green onion and garlic until fragrant, about 2 minutes. add mushrooms and cook until lightly browned and tender, about 6 minutes. stir in green chilies, cream of mushroom soup, and sour cream. mix well. reserve 3/4 this sauce in a bowl and set aside. mix in chicken, pinto beans, and 1/2 cup of shredded cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• fill each tortilla with chicken mixture and roll up. place seam side down in the prepared baking dish.
• combine reserved 3/4 sauce with milk in a small bowl. spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded cheddar cheese. bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Super Summer Salsa

Ingredients

• Servings: 6
• 2 (10 ounce) cans sweet corn
• 1 (14.5 ounce) can black beans
• 1/2 red onion, chopped
• 1 red pepper, chopped
• 1/2 cup sugar
• 1/2 cup rice wine vinegar
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, stir together corn, beans, onion, red pepper, and sugar. stir in rice wine vinegar, and season with salt.

Easy Southwestern Chicken

Ingredients

• Servings: 6
• 2 tablespoons ground cumin
• 2 teaspoons garlic salt
• 2 teaspoons ground dried chipotle pepper
• 2 teaspoons paprika
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (15 ounce) can black beans
• 1 (8 ounce) can whole kernel corn
• 2 pounds skinless, boneless chicken breast meat - cut into cubes
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 cup uncooked instant rice
• 1 cup grated cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. seal bag and shake to mix. measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• put chicken in the bag with the remaining seasoning; shake to coat.
• heat olive oil in a large skillet over high heat. turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• reduce heat to medium-high. stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• reduce heat to low. sprinkle cheddar cheese over the chicken mixture. place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. remove from heat to cool for 5 minutes before serving.

Jo's Mountain Mush

Ingredients

• Servings: 6
• 8 beef frankfurters
• 3 red potatoes, cubed
• 2 (15 ounce) cans baked beans
• salt and pepper to taste
• 1 teaspoon hot pepper sauce, or to taste

Recipe

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


• coat a large skillet with non-stick cooking spray. cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. remove and set aside.
• spray the skillet again, return to heat and add the potatoes. cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
• when the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. season with salt, pepper and hot sauce. heat until warmed through.

Sister Schubert's® Green Bean Casserole

Ingredients

• Servings: 8
• for topping:
• 6 sister schubert parker house rolls, defrosted and crumbled into small pieces
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon dry thyme leaves
• 1 tablespoon chopped parsley
• for beans:
• 1 tablespoon olive oil
• 1 shallot, chopped
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1 cup milk
• 4 ounces regular or reduced fat cream cheese, cut into small pieces
• salt and pepper
• 4 ounces shredded or yellow cheddar cheese
• 1 1/2 pounds green beans, blanched, cooled and cut into 2" pieces

Recipe

Preparation Time: 17 mins Cook Time: 40 mins Ready Time: 57 mins


• preheat oven to 350 degrees f. butter a 9 x 9-inch baking dish.
• in a small mixing bowl, combine all ingredients for topping and set aside.
• heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. add mushrooms and continue to cook until all moisture evaporates. add flour and continue to cook for 1 minute. pour in milk and stir until mixture is thick. add cream cheese, salt and pepper and mix until smooth. fold in cheddar cheese, add green beans and pour all into prepared baking dish.
• sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. serve.

Curry Chicken Casserole

Ingredients

• Servings: 6
• 2 1/2 cups broccoli florets
• 2 cups fresh green beans, trimmed
• 1 pound cooked chicken breast, cut into bite-sized pieces
• 1 1/2 cups shredded cheddar cheese
• 2 cups chicken broth
• 1/3 cup all-purpose flour
• 1 cup plain yogurt
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon curry powder
• salt and ground black pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add broccoli and green beans, cover, and steam until tender, 2 to 6 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place broccoli and green beans in a 9x13-inch baking dish. cover with chicken and 1 1/2 cups cheddar cheese.
• heat chicken broth in a saucepan over medium heat until almost boiling. mix a small amount of broth with flour in a bowl to create a paste; whisk paste into remaining chicken broth until thickened. stir in yogurt, fish sauce, lime juice, and curry powder. season with salt and pepper. pour curry mixture over chicken. sprinkle with remaining 1/2 cup cheddar cheese.
• bake in preheated oven until bubbly, 30 to 45 minutes.

Beans And Rice

Ingredients

• Servings: 6
• 1 1/2 cups uncooked long grain rice
• 3 cups water
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (14 ounce) can refried beans
• 1 (4.5 ounce) can chopped green chiles, drained
• 1/2 cup water
• 1 tablespoon prepared yellow mustard
• 1 teaspoon soy sauce
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce
• 1 1/2 tablespoons ground cumin
• 1 tablespoon seasoned salt
• 1/4 teaspoon salt

Recipe

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


• bring the rice and 3 cups water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• place the ground beef in a large skillet over medium heat, and cook until evenly brown. drain grease. mix in onion, refried beans, and green chiles. stir in water, mustard, soy sauce, worcestershire sauce, and hot sauce. season with cumin, seasoned salt, and salt. reduce heat to low, and cook 25 minutes, stirring often. serve over rice.

Healthier Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/4 pound cremini mushrooms, sliced
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can natural cream of mushroom soup
• 1/2 cup low-fat sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup pinto beans
• 1/2 cup shredded reduced-fat cheddar cheese
• 6 (12 inch) whole wheat flour tortillas
• 1/4 cup low-fat milk
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• melt the butter in a skillet over medium heat. cook and stir green onion and garlic until fragrant, about 2 minutes. add mushrooms and cook until lightly browned and tender, about 6 minutes. stir in green chilies, cream of mushroom soup, and sour cream. mix well. reserve 3/4 this sauce in a bowl and set aside. mix in chicken, pinto beans, and 1/2 cup of shredded cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• fill each tortilla with chicken mixture and roll up. place seam side down in the prepared baking dish.
• combine reserved 3/4 sauce with milk in a small bowl. spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded cheddar cheese. bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Lima Beans And Ham

Ingredients

• Servings: 4
• 3 cups fresh lima beans
• 3 cups water
• 2 potatoes, diced
• 1 (15.25 ounce) can whole kernel corn
• 1 large tomato, diced
• 1/2 medium onion, diced
• 1 stalk celery, diced
• 2 tablespoons cornstarch
• 1/4 cup milk
• 6 ounces cooked ham, diced
• 1 sprig chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• place the lima beans in a large pot, and pour in the water. bring to a boil, reduce heat to medium, and cook 15 minutes. mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.
• in a small bowl, dissolve the cornstarch in the milk. stir into the pot, and mix in the ham. continue cooking until heated through. season to taste with salt and pepper and sprinkle with parsley before serving.

Fabada

Ingredients

• Servings: 8
• 1 pound dried asturian fabada beans or dried lima beans
• 1/4 pound salt lamb
• 10 cups water
• 1/2 teaspoon crushed saffron threads
• 8 ounces serrano ham, cut into 1/4-inch cubes
• 8 ounces spanish chorizo sausage, casing removed, sliced 1/2-inch thick
• 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 11 hrs 5 mins


• cover beans with ample hot water and allow to stand overnight.
• fill a dutch oven 1/2 full with water and bring to a boil over high heat. add salt lamb, and allow to boil for 5 minutes, then remove. pour out water.
• drain water from beans and place them into dutch oven. pour in 10 cups of water, then bring to a boil over high heat. boil for 15 minutes, skimming and discarding the foam that forms on top. stir in saffron, salt lamb, and diced ham; simmer for 5 minutes. add the chorizo and morcilla sausages, and cook for 5 minutes more. skim any foam that forms on top.
• reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. allow beans to stand for 20 minutes off of the heat before serving.

Mexican Chicken Stuffed Peppers

Ingredients

• Servings: 6
• cooking spray
• 2 red bell peppers, stemmed and cored
• 2 yellow bell peppers, stemmed and cored
• 2 orange bell peppers, stemmed and cored
• 1 teaspoon texas barbeque rub, or as needed
• 1 tablespoon olive oil, or as needed
• 3 skinless, boneless chicken breast halves, cubed
• 1/2 onion, thinly sliced
• 1 mild green chile pepper, chopped
• 1/2 jalapeno pepper, chopped
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 pinch salt and ground black pepper to taste
• 1/2 (12 fluid ounce) can or bottle beer (such as sam adams boston lager®)
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 3 cups cooked instant rice
• 1/2 cup shredded mexican cheese blend, or to taste

Recipe

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

Ready Time: 2 hrs 10 mins


• preheat oven to 375 degrees f (190 degrees c). spray an 9x12-inch baking dish with cooking spray.
• rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
• fill bell peppers with chicken mixture. pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and add rice and mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

Thai Pad Thai Noodles

Ingredients

• Servings: 4
• 3 cups water
• 1 (8 ounce) package wide rice noodles
• 2 1/2 tablespoons vegetable oil
• 2 cloves garlic, smashed
• 1 (4 ounce) boneless lamb chop, cut into small pieces
• 1 cup bean sprouts
• 3 tablespoons dried small shrimp
• 2 1/2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tablespoons chopped salted radish (optional)
• 1/4 cup unsalted roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro for garnish

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• bring water to a boil in a pot.
• place rice noodles in a large bowl. pour boiling water over noodles and allow to soak until softened, about 20 minutes. drain.
• heat vegetable oil in a wok over medium heat.
• cook and stir garlic and lamb in hot oil until lamb is no longer pink in the center, about 5 minutes.
• stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. cook until noodles are heated through, 3 to 4 minutes.
• stir in salted radish until combined.
• lightly toss peanuts and noodle mixture together until combined transfer to a platter. garnish with cilantro.

Thai Pad Thai Noodles

Ingredients

• Servings: 4
• 3 cups water
• 1 (8 ounce) package wide rice noodles
• 2 1/2 tablespoons vegetable oil
• 2 cloves garlic, smashed
• 1 (4 ounce) boneless lamb chop, cut into small pieces
• 1 cup bean sprouts
• 3 tablespoons dried small shrimp
• 2 1/2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tablespoons chopped salted radish (optional)
• 1/4 cup unsalted roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro for garnish

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• bring water to a boil in a pot.
• place rice noodles in a large bowl. pour boiling water over noodles and allow to soak until softened, about 20 minutes. drain.
• heat vegetable oil in a wok over medium heat.
• cook and stir garlic and lamb in hot oil until lamb is no longer pink in the center, about 5 minutes.
• stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. cook until noodles are heated through, 3 to 4 minutes.
• stir in salted radish until combined.
• lightly toss peanuts and noodle mixture together until combined transfer to a platter. garnish with cilantro.

Lima Beans And Ham

Ingredients

• Servings: 4
• 3 cups fresh lima beans
• 3 cups water
• 2 potatoes, diced
• 1 (15.25 ounce) can whole kernel corn
• 1 large tomato, diced
• 1/2 medium onion, diced
• 1 stalk celery, diced
• 2 tablespoons cornstarch
• 1/4 cup milk
• 6 ounces cooked ham, diced
• 1 sprig chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• place the lima beans in a large pot, and pour in the water. bring to a boil, reduce heat to medium, and cook 15 minutes. mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.
• in a small bowl, dissolve the cornstarch in the milk. stir into the pot, and mix in the ham. continue cooking until heated through. season to taste with salt and pepper and sprinkle with parsley before serving.

Healthier Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/4 pound cremini mushrooms, sliced
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can natural cream of mushroom soup
• 1/2 cup low-fat sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup pinto beans
• 1/2 cup shredded reduced-fat cheddar cheese
• 6 (12 inch) whole wheat flour tortillas
• 1/4 cup low-fat milk
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• melt the butter in a skillet over medium heat. cook and stir green onion and garlic until fragrant, about 2 minutes. add mushrooms and cook until lightly browned and tender, about 6 minutes. stir in green chilies, cream of mushroom soup, and sour cream. mix well. reserve 3/4 this sauce in a bowl and set aside. mix in chicken, pinto beans, and 1/2 cup of shredded cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• fill each tortilla with chicken mixture and roll up. place seam side down in the prepared baking dish.
• combine reserved 3/4 sauce with milk in a small bowl. spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded cheddar cheese. bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Tamale Casserole

Ingredients

• Servings: 6
• 2 (15 ounce) cans beef tamales
• 2 bunches green onions, chopped
• 8 ounces shredded cheddar cheese
• 3 cups crushed tortilla chips
• 2 (16 ounce) cans chili without beans
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• unwrap tamales and cut into thick chunks. place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. then layer the onions, cheese, tortilla chips and chili without beans.
• repeat this until all ingredients are used, topping off with cheese and chips. then sprinkle with the water.
• bake, uncovered, at 350 degrees f (175 degrees c) for 40 to 45 minutes.

Bacon And Cranberry Bean Ragout

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 4 slices bacon, coarsely chopped
• 1 teaspoon bacon drippings
• 1/4 cup minced shallots
• salt to taste
• 4 cloves garlic, crushed
• 1 cup shelled cranberry beans
• 2 cups chicken broth, or as needed
• ground black pepper to taste
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon hot chile paste (such as sambal oelek)
• 1 tablespoon chopped fresh herbs (italian parsley, chervil, or oregano)

Recipe

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


• cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. drain off excess grease, leaving a teaspoon in the pan.
• stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. add garlic and cook for 1 minute. stir in beans, chicken broth, and black pepper. bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
• uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. add rosemary, lemon zest, lemon juice, and cayenne pepper. adjust levels of salt and black pepper. remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

My Asparagus Casserole

Ingredients

• Servings: 8
• 1 pound fresh asparagus, trimmed
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup chicken broth
• 1 (8 ounce) precooked ham steak, diced - divided
• 1 cup crushed buttery round crackers
• 1 cup frozen green beans
• 1 cup french fried onions
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place asparagus spears into a large skillet and pour in about 1 inch of water. bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. transfer to a plate and set aside.
• preheat oven to 400 degrees f (200 degrees c).
• grease a 2-quart casserole dish.
• lay the asparagus into the bottom of the prepared casserole dish.
• whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
• sprinkle in half the diced ham.
• spread cracker crumbs evenly over the ham.
• spread green beans over the cracker crumbs.
• pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
• arrange french-fried onions over the top of the casserole, and cover the casserole with a lid.
• bake in the preheated oven until the casserole is bubbling, about 30 minutes.
• remove from oven, and sprinkle cheddar cheese over the casserole in an even layer.
• return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.

Vegetarian Jamaican Jerk Burrito

Ingredients

• Servings: 8
• 3/4 cup jamaican jerk marinade, divided
• 5 tablespoons lime juice, divided
• 2 cloves garlic, minced
• 1 pinch ground black pepper, or to taste
• 2 cups pressed and cubed extra-firm tofu
• cooking spray
• 2 cups diced jicama
• 1 cup diced pineapple
• 2 cups prepared rice
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (8 inch) low-fat flour tortilla
• 1/2 cup shredded monterey jack cheese
• 1/2 cup salsa
• 1/2 cup sour cream

Recipe

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


• whisk 1/2 cup marinade, 1/4 cup lime juice, garlic, and black pepper together in a bowl; pour into a large resealable plastic bag. add tofu, coat with the marinade, squeeze bag to remove air, and seal the bag. marinate in the refrigerator for 30 minutes.
• drain tofu, discarding marinade.
• prepare a large skillet with cooking spray and place over medium-high heat. cook tofu, turning frequently, until it starts to brown, about 4 minutes; transfer to a bowl. return skillet to medium-high heat.
• cook and stir jicama, pineapple, remaining 1/4 cup marinade, and 1 tablespoon lime juice in the skillet until hot, 2 to 3 minutes. return tofu to the skillet; cook and stir until heated through, about 2 minutes more.
• spoon 1/3 cup tofu mixture evenly down center of each tortilla. top each with even portions of rice, black beans, and cheese.
• fold 2 opposing ends to overlap the edges of the filling. wrap 1 of the opposing edges of the tortilla over the filling and roll to form a burrito. top each burrito with salsa and sour cream.

Tamale Casserole

Ingredients

• Servings: 6
• 2 (15 ounce) cans beef tamales
• 2 bunches green onions, chopped
• 8 ounces shredded cheddar cheese
• 3 cups crushed tortilla chips
• 2 (16 ounce) cans chili without beans
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• unwrap tamales and cut into thick chunks. place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. then layer the onions, cheese, tortilla chips and chili without beans.
• repeat this until all ingredients are used, topping off with cheese and chips. then sprinkle with the water.
• bake, uncovered, at 350 degrees f (175 degrees c) for 40 to 45 minutes.

Bacon And Cranberry Bean Ragout

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 4 slices bacon, coarsely chopped
• 1 teaspoon bacon drippings
• 1/4 cup minced shallots
• salt to taste
• 4 cloves garlic, crushed
• 1 cup shelled cranberry beans
• 2 cups chicken broth, or as needed
• ground black pepper to taste
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon hot chile paste (such as sambal oelek)
• 1 tablespoon chopped fresh herbs (italian parsley, chervil, or oregano)

Recipe

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


• cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. drain off excess grease, leaving a teaspoon in the pan.
• stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. add garlic and cook for 1 minute. stir in beans, chicken broth, and black pepper. bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
• uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. add rosemary, lemon zest, lemon juice, and cayenne pepper. adjust levels of salt and black pepper. remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Really Awesome Chili

Ingredients

• Servings: 8
• 3 1/2 pounds ground beef chuck
• 1 pound ground lamb
• 1/2 cup meat drippings, or as desired
• 1 cup minced onion
• 4 cloves garlic, minced
• 1 (12 fluid ounce) can or bottle irish stout beer (such as guinness®)
• 1 cup tomato paste
• 1 cup water
• 1/2 cup beef stock
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons dried mexican oregano
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander seed
• 1 teaspoon unsweetened cocoa powder
• 2 tablespoons chipotle-flavored hot sauce (such as tabasco® chipotle pepper sauce)
• 2 tablespoons cornmeal
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs 25 mins

Ready Time: 8 hrs 55 mins


• in a large soup pot over medium heat, cook and stir the ground chuck and ground lamb until the meat is browned, about 15 minutes, breaking the meat into crumbles as it cooks. drain off the excess grease, reserving about 1/2 cup of drippings, and cook and stir the onion and garlic until they begin to brown, about 10 minutes.
• stir in the stout beer, tomato paste, water, beef stock, chili powder, cumin, mexican oregano, smoked paprika, coriander seed, cocoa powder, chipotle-flavored hot sauce, cornmeal, and flour until thoroughly combined, and bring to a boil. reduce heat to low, and simmer, stirring occasionally, for 8 hours.

Vegetarian Jamaican Jerk Burrito

Ingredients

• Servings: 8
• 3/4 cup jamaican jerk marinade, divided
• 5 tablespoons lime juice, divided
• 2 cloves garlic, minced
• 1 pinch ground black pepper, or to taste
• 2 cups pressed and cubed extra-firm tofu
• cooking spray
• 2 cups diced jicama
• 1 cup diced pineapple
• 2 cups prepared rice
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (8 inch) low-fat flour tortilla
• 1/2 cup shredded monterey jack cheese
• 1/2 cup salsa
• 1/2 cup sour cream

Recipe

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


• whisk 1/2 cup marinade, 1/4 cup lime juice, garlic, and black pepper together in a bowl; pour into a large resealable plastic bag. add tofu, coat with the marinade, squeeze bag to remove air, and seal the bag. marinate in the refrigerator for 30 minutes.
• drain tofu, discarding marinade.
• prepare a large skillet with cooking spray and place over medium-high heat. cook tofu, turning frequently, until it starts to brown, about 4 minutes; transfer to a bowl. return skillet to medium-high heat.
• cook and stir jicama, pineapple, remaining 1/4 cup marinade, and 1 tablespoon lime juice in the skillet until hot, 2 to 3 minutes. return tofu to the skillet; cook and stir until heated through, about 2 minutes more.
• spoon 1/3 cup tofu mixture evenly down center of each tortilla. top each with even portions of rice, black beans, and cheese.
• fold 2 opposing ends to overlap the edges of the filling. wrap 1 of the opposing edges of the tortilla over the filling and roll to form a burrito. top each burrito with salsa and sour cream.

My Asparagus Casserole

Ingredients

• Servings: 8
• 1 pound fresh asparagus, trimmed
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup chicken broth
• 1 (8 ounce) precooked ham steak, diced - divided
• 1 cup crushed buttery round crackers
• 1 cup frozen green beans
• 1 cup french fried onions
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place asparagus spears into a large skillet and pour in about 1 inch of water. bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. transfer to a plate and set aside.
• preheat oven to 400 degrees f (200 degrees c).
• grease a 2-quart casserole dish.
• lay the asparagus into the bottom of the prepared casserole dish.
• whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
• sprinkle in half the diced ham.
• spread cracker crumbs evenly over the ham.
• spread green beans over the cracker crumbs.
• pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
• arrange french-fried onions over the top of the casserole, and cover the casserole with a lid.
• bake in the preheated oven until the casserole is bubbling, about 30 minutes.
• remove from oven, and sprinkle cheddar cheese over the casserole in an even layer.
• return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.

Slow Cooker Mexican Chili Bowls From Del Monte®

Ingredients

• Servings: 8
• 3 (14.5 ounce) cans del monte® diced tomatoes with zesty mild green chilies, undrained
• 1 (15.25 ounce) can del monte® whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (1.25 ounce) package taco seasoning mix
• 2 tablespoons mini chocolate chips
• 12 ounces boneless, skinless chicken breasts or thighs
• 2 tablespoons creamy peanut butter
• 2 (8.8 ounce) packages heat-and-serve brown rice
• topping options:
• sour cream or plain greek yogurt
• shredded cheddar cheese
• sliced green onion
• chopped fresh cilantro
• lime wedges

Recipe

Preparation Time: 5 mins Ready Time: 4 hrs


• combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. add chicken, lightly press down into tomato mixture to cover slightly. cover and cook 8 hours on low or 4 hours on high.
• remove chicken and cut into bite size pieces; return to slow cooker and stir in peanut butter. prepare rice according to package directions. serve chili in bowls over rice, with toppings, as desired.

Really Awesome Chili

Ingredients

• Servings: 8
• 3 1/2 pounds ground beef chuck
• 1 pound ground lamb
• 1/2 cup meat drippings, or as desired
• 1 cup minced onion
• 4 cloves garlic, minced
• 1 (12 fluid ounce) can or bottle irish stout beer (such as guinness®)
• 1 cup tomato paste
• 1 cup water
• 1/2 cup beef stock
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons dried mexican oregano
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander seed
• 1 teaspoon unsweetened cocoa powder
• 2 tablespoons chipotle-flavored hot sauce (such as tabasco® chipotle pepper sauce)
• 2 tablespoons cornmeal
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs 25 mins

Ready Time: 8 hrs 55 mins


• in a large soup pot over medium heat, cook and stir the ground chuck and ground lamb until the meat is browned, about 15 minutes, breaking the meat into crumbles as it cooks. drain off the excess grease, reserving about 1/2 cup of drippings, and cook and stir the onion and garlic until they begin to brown, about 10 minutes.
• stir in the stout beer, tomato paste, water, beef stock, chili powder, cumin, mexican oregano, smoked paprika, coriander seed, cocoa powder, chipotle-flavored hot sauce, cornmeal, and flour until thoroughly combined, and bring to a boil. reduce heat to low, and simmer, stirring occasionally, for 8 hours.

Simple Chicken And Bean Soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 4 skinless, boneless chicken breast, chopped
• 2 (14.5 ounce) cans great northern beans
• 20 ounces chicken broth
• 1 (4 ounce) can chopped green chiles (such as old el paso®)
• 12 sprigs cilantro, chopped
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a large pot over medium-high heat. saute onion and garlic in hot oil until softened, about 5 minutes. remove onion and garlic to a small bowl.
• stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Simple Chicken And Bean Soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 4 skinless, boneless chicken breast, chopped
• 2 (14.5 ounce) cans great northern beans
• 20 ounces chicken broth
• 1 (4 ounce) can chopped green chiles (such as old el paso®)
• 12 sprigs cilantro, chopped
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a large pot over medium-high heat. saute onion and garlic in hot oil until softened, about 5 minutes. remove onion and garlic to a small bowl.
• stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Sunday Brunswick Stew

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 2 cups diced peeled butternut squash
• 3 cups shredded or chopped cooked lamb
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can baked beans
• 1 (32 fluid ounce) container chicken stock
• 1 (15 ounce) can cream-style corn
• 1 cup frozen peas
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1 (18 ounce) bottle hickory-flavored barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• heat oil in a large skillet over medium heat. cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. stir garlic into the mixture; cook and stir another 2 minutes. transfer mixture to slow cooker.
• stir butternut squash, lamb, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
• cover and cook on high for 4 hours.

Bleu Harvest Soup

Ingredients

• Servings: 10
• 8 cubes chicken bouillon
• 12 cups water
• 2 acorn squash - peeled, seeded, and diced
• 4 large carrots, sliced
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 teaspoons crushed dried rosemary
• 1/2 pound bacon, diced
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 3/4 cup crumbled blue cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• crumble bouillon cubes into water in a large pot; bring to a boil. add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. remove from heat and set aside.
• heat oil in a skillet over medium heat. cook onion with rosemary in the hot oil until translucent, about 5 minutes. stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. scoop bacon and onion mixture directly into the pot with the squash. stir beans through the mixture. garnish with blue cheese to serve.

Jules' Braised Beans

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 slices bacon, diced
• 1 large yellow onion, diced
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon minced garlic, or to taste
• salt and ground black pepper to taste
• 2 cups chicken stock
• 6 cups cut fresh green beans

Recipe

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


• heat olive oil in a large pot over medium heat. cook and stir bacon in hot oil until browned, 7 to 10 minutes. add onion; cook and stir until the onion is tender, 5 to 7 minutes.
• stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. add the green beans and toss to coat. cover the pot and let the green beans simmer until tender, about 10 minutes more.

Bleu Harvest Soup

Ingredients

• Servings: 10
• 8 cubes chicken bouillon
• 12 cups water
• 2 acorn squash - peeled, seeded, and diced
• 4 large carrots, sliced
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 teaspoons crushed dried rosemary
• 1/2 pound bacon, diced
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 3/4 cup crumbled blue cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• crumble bouillon cubes into water in a large pot; bring to a boil. add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. remove from heat and set aside.
• heat oil in a skillet over medium heat. cook onion with rosemary in the hot oil until translucent, about 5 minutes. stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. scoop bacon and onion mixture directly into the pot with the squash. stir beans through the mixture. garnish with blue cheese to serve.

Kentucky Wonder Beans

Ingredients

• Servings: 4
• 4 cups trimmed heirloom green beans (such as kentucky wonder beans)
• 1 slice bacon
• 1 clove garlic, minced
• 1 teaspoon olive oil, or as needed
• 1/2 teaspoon sea salt
• 1 pinch coarsely ground black pepper to taste

Recipe

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


• pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. cook beans until tender, 7 to 10 minutes.

Chile Chicken Chili

Ingredients

• Servings: 8
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 2 (16 ounce) jars salsa verde (green salsa)
• 1 (28 ounce) can tomato puree
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• salt and ground black pepper to taste
• 2 (15 ounce) cans cannellini beans, drained
• 1 (16 ounce) package frozen sweet corn
• 1 (16 ounce) bag frozen bell pepper strips
• 1 onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. add cannellini beans, corn, bell pepper strips, and onion; stir well.
• cook on high, stirring occasionally, for 2 hours. reduce heat to low and simmer until serving time, at least 2 hours.

Chile Chicken Chili

Ingredients

• Servings: 8
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 2 (16 ounce) jars salsa verde (green salsa)
• 1 (28 ounce) can tomato puree
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• salt and ground black pepper to taste
• 2 (15 ounce) cans cannellini beans, drained
• 1 (16 ounce) package frozen sweet corn
• 1 (16 ounce) bag frozen bell pepper strips
• 1 onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. add cannellini beans, corn, bell pepper strips, and onion; stir well.
• cook on high, stirring occasionally, for 2 hours. reduce heat to low and simmer until serving time, at least 2 hours.

Kentucky Wonder Beans

Ingredients

• Servings: 4
• 4 cups trimmed heirloom green beans (such as kentucky wonder beans)
• 1 slice bacon
• 1 clove garlic, minced
• 1 teaspoon olive oil, or as needed
• 1/2 teaspoon sea salt
• 1 pinch coarsely ground black pepper to taste

Recipe

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


• pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. cook beans until tender, 7 to 10 minutes.

Jules' Braised Beans

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 slices bacon, diced
• 1 large yellow onion, diced
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon minced garlic, or to taste
• salt and ground black pepper to taste
• 2 cups chicken stock
• 6 cups cut fresh green beans

Recipe

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


• heat olive oil in a large pot over medium heat. cook and stir bacon in hot oil until browned, 7 to 10 minutes. add onion; cook and stir until the onion is tender, 5 to 7 minutes.
• stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. add the green beans and toss to coat. cover the pot and let the green beans simmer until tender, about 10 minutes more.

Sunday Brunswick Stew

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 2 cups diced peeled butternut squash
• 3 cups shredded or chopped cooked lamb
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can baked beans
• 1 (32 fluid ounce) container chicken stock
• 1 (15 ounce) can cream-style corn
• 1 cup frozen peas
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt
• 1 (18 ounce) bottle hickory-flavored barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• heat oil in a large skillet over medium heat. cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. stir garlic into the mixture; cook and stir another 2 minutes. transfer mixture to slow cooker.
• stir butternut squash, lamb, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
• cover and cook on high for 4 hours.

Easy Mediterranean Pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package penne pasta
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 4 roma (plum) tomatoes, diced
• 1 small green bell pepper, diced
• 1 (14.5 ounce) can fava beans, drained
• 1 small onion, diced
• 1/4 cup lemon juice
• 1/2 cup grated halloumi cheese
• 1/4 cup sliced almonds

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add the pasta and return the water to a boil. stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. reduce the heat to medium-low and return the pasta to the pot.
• stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. top with halloumi cheese and sliced almonds to serve.

Progresso® Chicken Enchiladas

Ingredients

• Servings: 4
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy roasted garlic with chicken stock cooking sauce
• 1 (4.5 ounce) can old el paso® chopped green chiles
• 2 cups diced deli rotisserie chicken
• 1 (15 ounce) can progresso® black beans, drained, rinsed
• 2 cups shredded monterey jack cheese
• 1/2 cup sour cream
• 8 (8 inch) flour tortillas
• garnishes, if desired:
• chopped green onions (optional)
• chopped tomatoes (optional)

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 350â°f. in small bowl, mix cooking sauce and chiles. spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. spread 1/4 cup sauce mixture in bottom of baking dish. in medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
• spoon about 1/2 cup chicken mixture down center of each tortilla. roll up tortillas; arrange, seam sides down, in baking dish. top enchiladas with remaining sauce mixture. sprinkle with remaining cheese. spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• bake 35 minutes. remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
• top with green onions and tomatoes.

Toastie Treats

Ingredients

• Servings: 4
• 1 1/2 pounds potatoes, peeled and cubed
• 1/2 cup milk
• 1 tablespoon butter
• 1 pound ground beef
• 4 eggs
• 4 slices bread, toasted
• 1 (16 ounce) can baked beans
• 4 slices cheddar cheese

Recipe

• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, then mash with milk and butter until smooth. spoon into a pastry bag with a large round tip; set aside. preheat oven on broiler setting.
• heat a large heavy skillet over medium heat. shape ground beef into 4 patties, and fry until evenly brown, about 5 minutes on each side. fry the 4 eggs.
• place a burger on each piece of toast. pipe mashed potato around the edge to form a wall on the edge of the toast. heat the beans, and spoon onto each burger, inside the wall of potato. cover with a slice of cheese.
• place burgers under broiler until cheese is melted, then top each with a fried egg.

Maple Cannellini Bean Salad With Baby Broccoli And Butternut Squash

Ingredients

• Servings: 8
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 cup peeled, seeded, and diced butternut squash
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 cup chopped baby broccoli
• 1/4 cup chicken stock
• 1 tablespoon maple syrup
• 1/2 teaspoon dried thyme leaves
• 3 slices bacon, cooked and crumbled

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat cannellini beans on low heat in a saucepan.
• heat 1 tablespoon olive oil in a skillet over medium heat. stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. remove from skillet and add to beans.
• heat 1 more tablespoon olive oil in a skillet over medium heat. add butternut squash; cook and stir until tender, about 8 minutes. add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. remove from skillet and add squash to bean mixture.
• heat remaining 1 tablespoon olive oil in a skillet over medium heat. add baby broccoli; cook and stir until tender and bright green, about 7 minutes. add broccoli to bean mixture.
• pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. bring to a simmer and cook until heated through, stirring gently to combine. top with crumbled bacon before serving.

Easy Mediterranean Pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package penne pasta
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 4 roma (plum) tomatoes, diced
• 1 small green bell pepper, diced
• 1 (14.5 ounce) can fava beans, drained
• 1 small onion, diced
• 1/4 cup lemon juice
• 1/2 cup grated halloumi cheese
• 1/4 cup sliced almonds

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add the pasta and return the water to a boil. stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. reduce the heat to medium-low and return the pasta to the pot.
• stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. top with halloumi cheese and sliced almonds to serve.

Fast Chicken Over Black Beans And Rice

Ingredients

• Servings: 4
• 1 cup uncooked rice
• 2 cups water
• 1/4 cup salsa, or to taste
• 1 (15 ounce) can black beans, drained
• 2 cooked skinless, boneless chicken breast halves - cut into strips
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

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


• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. allow rice to stand covered for about 10 minutes.
• mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• divide cooked rice into individual serving bowls.
• top the rice with black bean mixture, chicken strips, and cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

Nong's Khao Man Gai

Ingredients

• Servings: 6
• chicken:
• 2 quarts water
• 1 (3 pound) whole chicken
• 1 head garlic
• 1 cup chopped fresh ginger root
• 1 teaspoon salt
• 1 tablespoon sugar
• rice:
• 1 tablespoon coconut oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 4 pieces ginger, coarsely chopped
• 2 cups uncooked jasmine rice
• 2 cups chicken broth
• 3 pandan leaves (optional)
• sauce:
• 1/3 cup peeled, roughly chopped ginger
• 4 red thai chile peppers
• 1/2 cup fermented soybeans
• 1 head pickled garlic
• 1/3 cup vinegar
• 1/3 cup thin soy sauce
• garnish:
• fresh cilantro (optional)
• cucumber slices (optional)

Recipe

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


• boil water in a large pot. place chicken, garlic, ginger, salt, and sugar in the pot. return to boil and let simmer for 35 minutes. remove chicken, cover to keep warm, and set aside.
• heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• pour rice into the rice cooker or pot; stir to coat with oil. stir in chicken broth and set the rice cooker cycle. if using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• combine ginger, red thai chilies, fermented soybeans, pickled garlic, vinegar, and soy sauce in a food processor or blender. pulse until liquefied, but not smooth in texture.
• debone chicken and cut into 1-inch pieces.
• place chicken pieces over cooked rice to serve. top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. enjoy!

Nong's Khao Man Gai

Ingredients

• Servings: 6
• chicken:
• 2 quarts water
• 1 (3 pound) whole chicken
• 1 head garlic
• 1 cup chopped fresh ginger root
• 1 teaspoon salt
• 1 tablespoon sugar
• rice:
• 1 tablespoon coconut oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 4 pieces ginger, coarsely chopped
• 2 cups uncooked jasmine rice
• 2 cups chicken broth
• 3 pandan leaves (optional)
• sauce:
• 1/3 cup peeled, roughly chopped ginger
• 4 red thai chile peppers
• 1/2 cup fermented soybeans
• 1 head pickled garlic
• 1/3 cup vinegar
• 1/3 cup thin soy sauce
• garnish:
• fresh cilantro (optional)
• cucumber slices (optional)

Recipe

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


• boil water in a large pot. place chicken, garlic, ginger, salt, and sugar in the pot. return to boil and let simmer for 35 minutes. remove chicken, cover to keep warm, and set aside.
• heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• pour rice into the rice cooker or pot; stir to coat with oil. stir in chicken broth and set the rice cooker cycle. if using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• combine ginger, red thai chilies, fermented soybeans, pickled garlic, vinegar, and soy sauce in a food processor or blender. pulse until liquefied, but not smooth in texture.
• debone chicken and cut into 1-inch pieces.
• place chicken pieces over cooked rice to serve. top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. enjoy!

Dinengdeng

Ingredients

• Servings: 6
• 2 (8 ounce) fillets milkfish (bangus)
• 1 tomato, quartered
• 1 onion, chopped
• 2 tablespoons shrimp paste (bagoong)
• 1 cup water
• salt and pepper to taste
• 1/2 pound long beans, cut into bite-size pieces
• 1/2 pound zucchini, cut into bite-size pieces
• 1/2 pound fresh okra

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil the grate.
• grill the milkfish fillets until the flesh flakes easily with a fork, 2 to 3 minutes per side.
• combine the grilled fillets, tomato, onion, shrimp paste, and water to the pot; bring to a boil for 5 minutes. season with salt and pepper. add the long beans and zucchini; stir. cover the pot and cook over medium heat for 5 minutes. stir the okra into the mixture and cook another 5 minutes. serve hot.

Fast Chicken Over Black Beans And Rice

Ingredients

• Servings: 4
• 1 cup uncooked rice
• 2 cups water
• 1/4 cup salsa, or to taste
• 1 (15 ounce) can black beans, drained
• 2 cooked skinless, boneless chicken breast halves - cut into strips
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

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


• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. allow rice to stand covered for about 10 minutes.
• mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• divide cooked rice into individual serving bowls.
• top the rice with black bean mixture, chicken strips, and cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

Dinengdeng

Ingredients

• Servings: 6
• 2 (8 ounce) fillets milkfish (bangus)
• 1 tomato, quartered
• 1 onion, chopped
• 2 tablespoons shrimp paste (bagoong)
• 1 cup water
• salt and pepper to taste
• 1/2 pound long beans, cut into bite-size pieces
• 1/2 pound zucchini, cut into bite-size pieces
• 1/2 pound fresh okra

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil the grate.
• grill the milkfish fillets until the flesh flakes easily with a fork, 2 to 3 minutes per side.
• combine the grilled fillets, tomato, onion, shrimp paste, and water to the pot; bring to a boil for 5 minutes. season with salt and pepper. add the long beans and zucchini; stir. cover the pot and cook over medium heat for 5 minutes. stir the okra into the mixture and cook another 5 minutes. serve hot.

Dan's Slow Cooker Ham And Bean Soup

Ingredients

• Servings: 12
• 1 pound ham, diced
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (14.5 ounce) cans great northern beans, rinsed and drained
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 (14.25 ounce) can baby corn, drained and cut into pieces
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1 (4 ounce) can chopped green chilies (optional)
• 1 bunch celery, chopped
• 2 large potatoes, peeled and chopped
• 1 large carrot, diced
• 1 large leek, chopped
• 4 large cloves garlic, chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup brown sugar
• 1 teaspoon creole seasoning
• 1 tablespoon pepper
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 1 pinch cayenne pepper, or more to taste
• 2 tablespoons dry red wine
• water to cover

Recipe

Preparation Time: 45 mins Cook Time: 7 hrs

Ready Time: 7 hrs 45 mins


• heat a large skillet over medium-high heat. cook and stir diced ham in hot skillet until browned, about 5 minutes. transfer ham to a slow cooker.
• place black beans, great northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, creole seasoning, pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
• pour enough water in the slow cooker to cover all the ingredients.
• heat slow cooker on high until boiling; reduce heat to low and cook about 7 hours.

Dan's Slow Cooker Ham And Bean Soup

Ingredients

• Servings: 12
• 1 pound ham, diced
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (14.5 ounce) cans great northern beans, rinsed and drained
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 (14.25 ounce) can baby corn, drained and cut into pieces
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1 (4 ounce) can chopped green chilies (optional)
• 1 bunch celery, chopped
• 2 large potatoes, peeled and chopped
• 1 large carrot, diced
• 1 large leek, chopped
• 4 large cloves garlic, chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup brown sugar
• 1 teaspoon creole seasoning
• 1 tablespoon pepper
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 1 pinch cayenne pepper, or more to taste
• 2 tablespoons dry red wine
• water to cover

Recipe

Preparation Time: 45 mins Cook Time: 7 hrs

Ready Time: 7 hrs 45 mins


• heat a large skillet over medium-high heat. cook and stir diced ham in hot skillet until browned, about 5 minutes. transfer ham to a slow cooker.
• place black beans, great northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, creole seasoning, pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
• pour enough water in the slow cooker to cover all the ingredients.
• heat slow cooker on high until boiling; reduce heat to low and cook about 7 hours.

Dan's Slow Cooker Ham And Bean Soup

Ingredients

• Servings: 12
• 1 pound ham, diced
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (14.5 ounce) cans great northern beans, rinsed and drained
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 (14.25 ounce) can baby corn, drained and cut into pieces
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1 (4 ounce) can chopped green chilies (optional)
• 1 bunch celery, chopped
• 2 large potatoes, peeled and chopped
• 1 large carrot, diced
• 1 large leek, chopped
• 4 large cloves garlic, chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup brown sugar
• 1 teaspoon creole seasoning
• 1 tablespoon pepper
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 1 pinch cayenne pepper, or more to taste
• 2 tablespoons dry red wine
• water to cover

Recipe

Preparation Time: 45 mins Cook Time: 7 hrs

Ready Time: 7 hrs 45 mins


• heat a large skillet over medium-high heat. cook and stir diced ham in hot skillet until browned, about 5 minutes. transfer ham to a slow cooker.
• place black beans, great northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, creole seasoning, pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
• pour enough water in the slow cooker to cover all the ingredients.
• heat slow cooker on high until boiling; reduce heat to low and cook about 7 hours.