amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Santa Fe Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound processed cheese food (eg. velveeta), cubed
• 1 onion, chopped
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15.25 ounce) can whole kernel corn
• 2 (15 ounce) cans ranch-style beans

Recipe

• brown ground beef and drain off fat.
• in a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, ranch-style beans with liquid, and cubed processed cheese simmer on low heat until the cheese is melted and the onion is tender. serve hot..

Corned Beef Hash Cakes

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cups leftover mashed potatoes
• salt and pepper to taste
• 1 cup shredded cooked corned beef

Recipe

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


• heat oil in a large skillet over medium heat. fry onion in oil until translucent. transfer to a medium bowl, and mix with mashed potatoes and corned beef. season with salt and pepper. form into 8 patties. fry patties in the skillet over medium-high heat until golden brown on both sides.

Owen's Veggie Stir-fry

Ingredients

• Servings: 4
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 3 tablespoons vegetable oil
• 1 carrot, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2/3 cup fresh corn kernels
• 1 clove crushed garlic
• 4 green onions, sliced
• 1 1/3 cups bean sprouts

Recipe

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


• whisk together the cornstarch and water in a small bowl. mix in the soy sauce and olive oil, and set aside.
• heat the vegetable oil in a skillet or wok over medium-high heat. saute the carrot, pepper, and zucchini in oil for about 5 minutes. stir in the corn, garlic, green onions, and bean sprouts. pour in the soy sauce mixture. cook and stir for about 5 minutes, or until vegetables are tender but crisp. serve immediately.

egg foo yung ii

Ingredients

• Servings: 4
• 8 eggs, beaten
• 1 cup thinly sliced celery
• 1 cup finely chopped onion
• 1 cup bean sprouts
• 1/2 cup diced fresh mushrooms
• 1/3 cup chopped cooked chicken breast
• 1/3 cup cooked and crumbled ground beef
• 1/3 cup chopped cooked lamb
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• foo yung sauce
• 2 cubes chicken bouillon
• 1 1/2 cups hot water
• 1 1/2 teaspoons white sugar
• 2 tablespoons soy sauce
• 6 tablespoons cold water
• 1 1/2 tablespoons cornstarch

Recipe

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


• beat eggs in a large bowl. add the celery, onion, bean sprouts, mushrooms, chicken, beef, lamb, salt and pepper. mix together.
• heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. when all of the mixture is browned, set aside.
• to make sauce: dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. add cold water and cornstarch and stir until thick and smooth. serve with egg foo yung.

spam pizza burgers

Ingredients

• Servings: 4
• 1 (12 ounce) container fully cooked luncheon meat (e.g. spam)
• 1 (15 ounce) can chili without beans
• 2 cups shredded cheddar cheese
• 4 hamburger buns, split

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• grate the luncheon meat in to a medium bowl using a cheese grater. stir in the chili and cheddar cheese. spread the mixture each bun half using a fork, and place them on a baking sheet.
• bake for 8 to 10 minutes in the preheated oven, until heated through and buns are nicely toasted on the bottom.

Hamburger, Potato, And Kidney Bean Casserole

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 onion, finely chopped
• 2 1/2 pounds potatoes, peeled and diced
• 1 (15 ounce) can kidney beans, undrained
• salt and pepper to taste
• 1 (10.75 ounce) can condensed tomato soup
• 4 slices bacon

Recipe

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

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. remove from heat.
• layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. repeat the layers, and cover with the tomato soup. top with the bacon.
• cover and bake 1 hour in the preheated oven. remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.

Mexican Lamb Chops

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops
• 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (8 ounce) can red kidney beans, drained
• 1/2 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a skillet over medium heat. brown the lamb chops about 5 minutes on each side. remove chops from skillet and drain oil.
• mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. bring liquid to a boil. cook and stir for 1 minute, until heated through. transfer the tomato mixture to a baking dish. arrange the browned lamb chops over the mixture.
• bake covered 30 minutes in the preheated oven. uncover, and continue baking 10 minutes, until rice is tender and lamb has reached an internal temperature of 145 degrees f (63 degrees c).

hot and sour cabbage soup

Ingredients

• Servings: 6
• 4 (15 ounce) cans chicken broth
• 1 pound crumbled ground lamb
• 1 small head green cabbage, cored and shredded
• 1 1/2 cups fresh bean sprouts
• 1 bunch green onions, chopped
• 1 (15.25 ounce) can whole kernel corn
• 10 fresh mushrooms, sliced
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1/3 cup distilled white vinegar
• 1 1/2 teaspoons sesame oil
• 1/4 cup szechwan sauce
• 1/4 cup soy sauce
• 1/3 teaspoon cayenne pepper

Recipe

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


• pour chicken stock into a large pot. stir the crumbled ground lamb into the stock, and simmer over medium heat until the lamb is cooked through and no longer pink, about 15 minutes. stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. adjust seasonings to taste.

Microwave Tater-tot Casserole

Ingredients

• Servings: 8
• 1 (32 ounce) package frozen potato rounds
• 1 (10.75 ounce) can condensed cream of chicken soup with herbs
• 8 ounces shredded cheddar cheese
• 2 tablespoons sour cream
• 1 (15 ounce) can green beans, drained
• 8 slices ham, chopped
• salt and pepper to taste (optional)

Recipe

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


• pour the potato rounds into a 9x13 inch glass baking dish. heat in the microwave for about 2 minutes to thaw. the potato rounds should be cold, but not frozen.
• in a medium bowl, stir together the cream of chicken soup, cheddar cheese, and sour cream. stir in the green beans and ham. stir this mixture into the potato rounds until evenly blended.
• return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through. if you have a high powered microwave, you may want to check on your casserole every two minutes or so. season with salt and pepper, and serve.

Chicken, Stuffing And Green Bean Casserole

Ingredients

• Servings: 6
• 2 cups cooked, cubed chicken breast meat
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14.5 ounce) can green beans, drained
• salt and pepper to taste
• 1 (12 ounce) package unseasoned dry bread stuffing mix
• 1 cup shredded cheddar cheese

Recipe

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


• in a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. prepare stuffing according to package directions.
• preheat oven to 375 degrees f (190 degrees c).
• spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
• bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

Tuscan Smoked Turkey-bean Soup

Ingredients

• Servings: 6
• 1 pound dry white beans
• 2 smoked turkey legs
• 1/2 onion, diced
• 2 bay leaves
• 2 stalks celery, diced
• 4 large carrots, sliced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 2 tablespoons italian seasoning
• salt and ground black pepper to taste
• 2 tablespoons grated parmesan cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 12 hrs 20 mins


• place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. allow to soak overnight. drain and rinse the beans.
• place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. reduce heat to medium-low, and simmer for 3 hours. remove bay leaves, and discard. remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. stir in celery, carrots, diced tomatoes, italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. serve in bowls and sprinkle each serving with about 1 teaspoon of parmesan cheese.

pressure cooker italian chicken soup

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 italian turkey sausage links, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 1 cup green lentils
• 1 bone-in chicken breast half, skin removed
• 1/2 cup chopped fresh parsley
• 3 cups chicken stock
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 (16 ounce) bag fresh spinach leaves, chopped
• 1 cup mild salsa

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 1 teaspoon olive oil in a pressure cooker over medium heat. add sausage meat, and cook until browned, breaking it into crumbles. remove sausage to a plate and drain oil. add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. add barley and stir 1 minute. return sausage to pressure cooker. add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. close cover securely; place pressure regulator on vent pipe. bring pressure cooker to full pressure over high heat (this may take 15 minutes). reduce heat to medium high; cook for 9 minutes. pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
• remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. open cooker and remove chicken; shred meat and return to soup. add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

Chili Beef Casserole

Ingredients

• Servings: 4
• 3/4 pound lean ground beef
• 2 teaspoons olive oil
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1/4 cup frozen green peas
• 1/2 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1 (14.5 ounce) can canned tomatoes, drained and chopped
• 1/4 cup tomato paste
• 1 (15.25 ounce) can kidney beans, drained
• 1 (11 ounce) can whole kernel corn, drained
• 4 (6 inch) corn tortillas, quartered
• 1/3 cup shredded reduced-fat cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• in a skillet over medium heat, cook the ground beef until evenly brown. drain, and set aside.
• heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. mix in the green pepper and peas, and season with chili powder and red pepper flakes. stir the cooked beef, tomatoes, and tomato paste into the mixture. reduce heat to low, and simmer 5 minutes. mix in the kidney beans and corn.
• spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. layer with remaining skillet mixture.
• cover and bake 25 minutes in the preheated oven. remove cover, and top with remaining tortillas and cheese. continue baking 10 minutes, or until cheese is melted and golden brown.

Vegetarian Chickpea Curry With Turnips

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons curry powder
• 1 (15 ounce) can garbanzo beans (chickpeas), undrained
• 1/2 red bell pepper, diced
• 1/2 turnip, peeled and diced
• 1 cup corn kernels
• 1/2 (15 ounce) can tomato sauce
• 1 pinch crushed red pepper flakes (optional)
• 1 pinch salt
• 1 pinch cracked black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 5 mins


• heat the olive oil in a large saucepan over medium heat. stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. season with red pepper flakes, salt, and black pepper. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.

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.

mexican goulash

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 onion, chopped
• 1 (12 ounce) package elbow macaroni
• 1/2 pound processed cheese (such as velveeta®), diced
• 1 1/2 cups salsa
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (14 ounce) can whole kernel corn, drained

Recipe

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


• cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. break the meat apart as it cooks. drain the excess grease.
• 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 macaroni, 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.
• add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture slightly, another 5 minutes.

easy vegetarian red beans lasagna

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (15 ounce) can red beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 red bell pepper, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups cold milk
• 1/2 cup grated parmesan cheese
• 4 no-boil lasagna noodles
• 4 ounces shredded gruyere cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat, and cook the onion until tender. mix in garlic, and cook until heated through. mix in red beans, tomatoes, and red bell pepper. season with basil, oregano, salt, and pepper. continue cooking 10 minutes, stirring occasionally.
• melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. slowly stir in the milk. mix in parmesan cheese, and continue to cook and stir until slightly thickened.
• spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. layer with remaining bean mixture and remaining noodles. cover with the sauce, and top with gruyere cheese.
• bake 20 minutes in the preheated oven, or until lightly browned.

southwest tortilla soup

Ingredients

• Servings: 6
• 1 (4 ounce) package idahoan® bacon & cheddar chipotle flavored mashed potatoes
• 1 cup chopped onion
• 6 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 cups shredded chicken meat*
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can mild green chiles, chopped
• 1 (32 ounce) carton low-sodium chicken broth
• 2 (14.5 ounce) cans chopped tomatoes with mexican spices
• tortilla chips
• chopped avocado
• sliced black olives
• shredded cheese
• chopped green onions
• sour cream
• chopped cilantro

Recipe

• sweat onions and garlic in olive oil.
• add chicken, corn, beans and chilies and heat thoroughly.
• add chicken broth, idahoan® bacon & cheddar chipotle flavored mashed potatoes and tomatoes. simmer for 45 minutes and adjust seasoning (we like it a little bit spicy so we add some hot sauce at this point).
• here's the important part when serving: crunch up tortilla chips on bottom of the bowl and ladle soup over. top with diced avocado, sliced olives, shredded cheese, green onions, a dollop of sour cream and cilantro.

quick fix tortellini soup

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (16 ounce) package frozen tri-color cheese tortellini
• 2 (14 ounce) cans beef broth
• 2 (10.75 ounce) cans cream of onion soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (15 ounce) can green beans, drained
• salt and ground black pepper to taste

Recipe

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

Ready Time: 1 hr 20 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
• cook on high for 1 hour.

fava bean dip (foul mudammas)

Ingredients

• Servings: 6
• 1 (14.5 ounce) can fava beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1 large clove garlic, peeled
• 1 teaspoon shoyu (japanese soy sauce)
• 1 teaspoon brown rice vinegar
• 1/2 teaspoon ginger juice
• 1/2 teaspoon hot chile oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

judy's hearty vegetable minestrone soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable stock
• 1 tablespoon italian seasoning, or more to taste
• 1 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes with basil and garlic
• 2 potatoes, diced
• 1 (15 ounce) can kidney beans, drained
• 1 cup bite-sized pieces kale

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large pot over medium heat. cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• pour vegetable stock over the vegetable mixture; season with italian seasoning, kosher salt, and black pepper. stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. add kale and continue cooking until the kale wilts, about 5 minutes.

chinese spicy hot and sour soup

Ingredients

• Servings: 6
• 5 dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 8 dried tiger lily buds
• 4 cups chicken stock
• 1/3 cup diced bamboo shoots
• 1/3 cup lean ground lamb
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons red vinegar
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1/2 (16 ounce) package firm tofu, cubed
• 1 egg, lightly beaten
• 1 teaspoon sesame oil
• 2 tablespoons thinly sliced green onion

Recipe

• soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. after trimming off any tough stems, slice the mushrooms. with the fingers, shred the tiger lily stems.
• place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded lamb into a saucepan. bring to a boil, and simmer for 10 minutes.
• stir in soy sauce, sugar, salt, white pepper, and vinegar. combine cornstarch with 3 tablespoons water. add a little of the hot soup to the cornstarch, and then return all to the pan. heat to boiling, stirring. add the bean curd, and cook 1 to 2 minutes.
• just before serving, turn off the heat. stir the egg in gradually. mix in sesame oil. sprinkle each serving with scallions.

spicy mexican torte

Ingredients

• Servings: 8
• 1 pound chorizo sausage, casings removed and crumbled
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (10 inch) flour tortillas
• 2 cups shredded pepper jack cheese, divided
• 1 (16 ounce) can refried beans, divided
• 1 (7 ounce) jar roasted red peppers, drained

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• in a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. cook, stirring occasionally, until sausage is done. drain off grease, stir in chilies and set aside.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a 10 inch pie plate.
• place 2 tortillas in pie plate. spread half of the sausage mixture over tortillas. sprinkle with half of the cheese. place 2 tortillas on top of cheese. spread with beans. place 2 tortillas on beans and place peppers on tortillas. place 2 tortillas on top of peppers. spread with remaining sausage mixture. sprinkle with remaining cheese.
• cover and bake in preheated oven for 40 minutes. uncover and bake 15 minutes more, or until cheese is melted and center is hot. cool 10 minutes before cutting.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Suegra's Tomatillo Chicken

Ingredients

• Servings: 4
• 1 (3 1/2) pound whole chicken, cut into 6 pieces
• 1 pound fresh tomatillos, husks removed
• 2 dried california chile pods
• 3 dried red chile peppers
• 2 tablespoons olive oil
• salt to taste

Recipe

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


• preheat the oven to 350 degrees f (200 degrees c). place the tomatillos, california chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. roast for about 20 minutes, turning frequently. if the chilies start to get too dark, remove them and place into a food processor or blender.
• heat the oil in a large skillet over medium-high heat. add chicken pieces and cook, turning to sear evenly on all sides.
• combine the tomatillos and chilies in a blender or food processor and blend until smooth. season with salt to taste. pour this mixture in with the chicken. reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Slow Cooker Homemade Beans

Ingredients

• Servings: 12
• 3 cups dry navy beans, soaked overnight or boiled for one hour
• 1 1/2 cups ketchup
• 1 1/2 cups water
• 1/4 cup molasses
• 1 large onion, chopped
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 6 slices thick cut bacon, cut into 1 inch pieces
• 1 cup brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• drain soaking liquid from beans, and place them in a slow cooker.
• stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• cover, and cook on low for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Mexican Soup

Ingredients

• Servings: 4
• 3 cooked, boneless chicken breast halves, shredded
• 1 (15 ounce) can kidney beans
• 1 cup whole kernel corn
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin

Recipe

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


• place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. simmer 45 minutes.

White Chili V

Ingredients

• Servings: 9
• 2 (48 ounce) jars great northern white beans
• 1 (28 ounce) can crushed tomatoes (such as hunt's®)
• 3 (4 ounce) cans chopped green chilies
• 2 cups diced cooked chicken
• 1 (32 ounce) can chicken broth
• 1 (1.25 ounce) package taco seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground mexican oregano
• 1 teaspoon ground marjoram
• 2 cloves garlic, minced

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• combine the great northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground mexican oregano, ground marjoram, and minced garlic in a slow cooker.
• cook on low until the flavors are thoroughly blended, about 8 hours.

Chicken And Red Bean Enchiladas

Ingredients

• Servings: 6
• 2 cups shredded rotisserie chicken
• 1 (15.5 ounce) can small red or pinto beans, drained
• 2 cups grated pepper jack cheese
• 1 medium-large onion
• 2 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons sour cream
• 12 corn tortillas (about 5 1/2 inches in diameter)
• optional garnish:
• chopped fresh cilantro
• hot red pepper sauce

Recipe

• adjust oven rack to middle position; heat oven to 375 degrees. in a medium bowl, mix chicken, beans and 1 cup cheese; set aside. thinly slice 1/2 cup onion; set aside. finely chop remaining onion.
• heat oil in a 12-inch skillet over medium-high heat. add chopped onions and saute until golden, about 5 minutes. add tomato sauce; simmer until very thick, about 12 minutes. (stir frequently; reduce heat if sputtering dramatically.) add broth; bring to simmer. remove from heat; whisk in sour cream. stir 1/2 cup sauce into chicken mixture.
• spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. top with remaining sauce and cheese.
• bake until bubbly, about 20 minutes. top with sliced onions and the optional cilantro. serve hot. pass pepper sauce separately.

teri's dinner in a pumpkin

Ingredients

• Servings: 10
• 1 1/2 pounds ground beef
• 1 pound ground lamb sausage
• salt and pepper to taste
• 2 tablespoons spice
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans french cut green beans

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a large skillet over medium heat, mix ground beef and sausage. cook and stir until evenly browned. mix in salt and pepper, spice, and brown sugar.
• drain meats, and mix in chicken stock and rice. cover, and cook 25 to 30 minutes, until rice is tender.
• preheat oven to 400 degrees f (200 degrees c). remove and reserve top of pumpkin. scoop out seeds and stringy pulp.
• mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. spoon mixture into the pumpkin, and replace pumpkin top.
• place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. scoop out portions of filling and parts of the cooked pulp to serve.

Four Seasons Enchiladas

Ingredients

• Servings: 8
• 1 (4 ounce) can chopped green chile peppers, drained
• 4 ounces cream cheese, softened
• 1/2 teaspoon ground cumin
• 2 cups chopped cooked turkey
• 8 (8 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 (16 ounce) can chili beans, undrained
• 1 cup shredded monterey jack cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium bowl, mix chile peppers, cream cheese, and cumin. stir in chopped turkey.
• place the tortillas in a microwave oven. heat for 1 minute, or until the tortillas are softened. spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
• in a medium bowl, combine the salsa and beans. spoon the mixture over the enchiladas. sprinkle the top with cheese.
• bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Chicken Chow Mein

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/2 cup chopped mushrooms
• 2 cups chopped celery
• 2 onions, chopped
• 1/4 teaspoon garlic powder
• 2 1/2 cups chicken broth
• 1 (15 ounce) can baby corn
• 1/2 cup green beans
• 2 teaspoons soy sauce
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 3 cups cooked, cubed chicken meat

Recipe

• in a wok or skillet, melt butter or margarine over medium heat. add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. add chicken broth and baby corn. continue cooking until celery is cooked but still crisp. stir in the green beans or bean sprouts and soy sauce.
• mix cornstarch and water together in a small bowl. slowly stir into vegetables. sauce should start to thicken a little. mix in chicken, and heat through.

Slow Cooker 3-bean Chili

Ingredients

• Servings: 10
• 1 (20 ounce) package 93%-lean ground turkey
• 1 (28 ounce) can diced fire-roasted tomatoes
• 1 (16 ounce) can tomato sauce
• 1 (15.5 ounce) can pinto beans, rinsed and drained
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
• 1 small onion, chopped
• 1 (4.5 ounce) can chopped green chiles
• 2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 teaspoon oregano
• 1 pinch ground cumin

Recipe

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

Ready Time: 4 hrs 20 mins


• cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• cook on high for 4 hours or on low for 7 hours.

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.

jay's spicy slow cooker turkey chili

Ingredients

• Servings: 8-9
• 2 pounds ground turkey
• 1 (1.25 ounce) package taco seasoning mix
• 1 yellow onion, chopped
• 1 (14.5 ounce) can crushed tomatoes, drained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chili powder
• 3 canned green chile peppers, sliced
• 1 tablespoon diced peppers from adobo sauce with chipotle peppers, or more to taste
• 2 teaspoons chile-garlic sauce (such as sriracha®)
• 1 teaspoon ground black pepper

Ham And Bean Soup Ii

Ingredients

• Servings: 6
• 1 pound dry navy beans, soaked overnight
• 4 quarts water
• 1 pound leftover ham bone with meat attached
• 1 onion, finely diced
• 2 carrots, sliced
• 2 stalks celery, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika

Recipe

• in a large stock pot, add water, ham bone and pre-soaked beans. bring to a boil, reduce heat and simmer until beans are close to soft.
• remove bone and cut off remaining meat. remove 1/3 of beans and mash with potato masher or food processor.
• return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. if you are using dripping from a previously cooked ham add those now. simmer until vegetables are tender and serve.

calico beans

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 pound lean ground beef
• 1 onion, chopped
• 1 (15 ounce) can lima beans, drained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can lamb and beans
• 2 tablespoons ground dry mustard
• 1/2 cup brown sugar
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. in the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. mix in onion and continue to saute until beef is browned and onion is golden. drain grease if desired.
• in a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, lamb and beans, dry mustard, brown sugar, salt, and pepper. cover dish and bake in preheated oven for 45 minutes, until bubbly.

Slow Cook 3-bean Chili (vegetarian And Gluten-free)

Ingredients

• Servings: 12
• 8 cups water
• 1 (16 ounce) package dry kidney beans
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can crushed tomatoes
• 1 (8 ounce) package dry lentils
• 1 (8 ounce) package dry black beans
• 1 (6 ounce) can tomato paste
• 1/2 cup white sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 3 onions, chopped
• 3 cloves garlic, minced

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
• cook on high for 6 hours.
• heat olive oil in a large skillet over medium heat. cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. stir into the chili.
• continue cooking chili on low until the beans are completely tender, 4 to 6 hours more.

Fast And Delicious Black Bean Soup

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 large carrot, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 (15 ounce) cans black beans
• 1 (14 ounce) can chicken broth
• 2 cups cubed cooked ham
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

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


• heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
• in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in ham, cumin, salt, and pepper. simmer 20 minutes. garnish with cheddar cheese and sour cream to serve.

chinese glass noodle soup

Ingredients

• Servings: 4
• 2 ounces uncooked bean threads (cellophane noodles)
• 3 (14.5 ounce) cans chicken broth
• 1 large clove garlic, minced
• 2 tablespoons thin strips fresh ginger root
• 4 2-inch pieces fresh lemongrass, minced
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 6 large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 jalapeno pepper, cut into 8 thin slices
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. divide the noodles into 4 bowls.
• bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. stir the lime juice and fish sauce through the soup. ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.

Tofu Masala

Ingredients

• Servings: 3
• 1 tablespoon canola oil
• 1 (14 ounce) package firm tofu, cubed
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 clove garlic, minced (optional)
• 1 green bell pepper, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 tomato, chopped
• 2 tablespoons garam masala
• salt and pepper to taste
• 2 cups water

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr


• heat 1 tablespoon of canola oil in a large skillet over medium-high heat. add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. reduce the heat to medium, and pour in the remaining canola oil. stir in the onion, garlic, and green pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the tofu to the skillet along with the garbanzo beans and tomato. season with garam masala, salt, and pepper, and pour in the water. bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. remove from the stove, and allow to rest for 5 minutes before serving.

Jacob's Coat Casserole

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can carrots, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can peas
• 1/2 pound processed cheese food, sliced
• 4 cups prepared instant mashed potatoes

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned. drain excess fat and place this mixture in the bottom of a lightly greased 9x13 inch baking dish.
• layer the green beans, carrots, corn and peas over the beef mixture. place the cheese over the vegetables.
• prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny. cover the entire casserole with the potatoes.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly.

Easy Chicken Cacciatore

Ingredients

• Servings: 2
• 1/3 cup chopped onion
• 1 clove garlic, chopped
• 1/3 cup chopped green bell pepper
• 3/4 pound chicken meat, cooked and cubed
• 1/2 cup whole peeled tomatoes
• 1/2 cup green beans
• 1/4 teaspoon dried oregano

Recipe

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


• in a large skillet, saute onion, garlic and bell pepper until soft. add chicken, then stir in tomatoes, beans and oregano.
• reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. remove from heat and serve hot.

Black Bean And Corn Pasta With Chicken

Ingredients

• Servings: 8
• 1 (16 ounce) package jumbo pasta shells
• 1 cup fresh corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes with juice
• salt and pepper to taste
• 1 dash hot pepper sauce
• 1 dash worcestershire sauce
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over low heat, cook corn and black beans, 2 minutes. stir in the tomatoes, reserving their juice. season with salt and pepper, and cook 2 minutes more. pour in enough tomato juice to cover and season with hot pepper sauce and worcestershire. increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. spoon over cooked pasta.

pot roast caribe

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 (3 pound) boneless beef chuck roast
• 2 cloves garlic, crushed
• 1 cup chopped onion
• 1 teaspoon salt
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 2 large potatoes, cut into large chunks
• 3 carrots, sliced
• 1 stalk celery, chopped
• 1/2 cup sliced almonds

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• heat the oil in a large skillet over medium-high heat. place the roast into the hot oil and cook, turning frequently, until browned on all sides. remove from the skillet and place in a slow cooker.
• cook garlic and onions in the skillet in the meat drippings until tender. stir in the salt and tomato sauce. combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. pour the tomato sauce over the roast in the slow cooker. add potatoes, carrots and celery. cover, and cook on low for 6 to 8 hours, or until meat is tender. garnish with sliced almonds before serving.

two minute chili pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pie crust
• 2 (15 ounce) cans chili with beans
• 1 (15 ounce) can green beans, drained
• 1 cup shredded cheddar cheese

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• mix chili, green beans, and cheese. pour into unbaked crust.
• bake at 375 f (190 degrees c) for 40 minutes or until bubbly and crust is brown.

pasta with peanut sauce

Ingredients

• Servings: 6
• 1 (8 ounce) package angel hair pasta
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 1/2 cup chicken broth
• 1/2 cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 4 green onions, chopped
• 1 pound skinless, boneless chicken breast halves - cut into cubes

Recipe

• cook angel hair pasta in a large pot of boiling water until al dente.
• saute bell pepper, green onion, and bean sprouts until tender-crispy. set aside.
• saute chicken until done. set aside.
• mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. add chicken broth. add pasta, sauteed vegetables, and chicken. toss to coat all ingredients. serve immediately.

jamaican burgers

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 1/4 cups chopped onion
• 3 cloves garlic, minced
• 1 habanero pepper, chopped
• 1 1/2 tablespoons grated fresh ginger root
• 1 teaspoon salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg
• 2 1/4 cups cooked black beans, rinsed and drained
• 2 1/4 cups cooked long-grain white rice
• 2 1/2 cups dry bread crumbs
• 6 hamburger buns, split

Recipe

Preparation Time: 2 mins Cook Time: 15 mins Ready Time: 17 mins


• heat 1 tablespoon of olive oil in a large skillet over medium heat. add onions and garlic; cook and stir for a few minutes. mix in the habanero pepper and continue cooking until tender. remove from the heat and transfer to a bowl. pour in the beans, rice and bread crumbs. season with ginger, salt, allspice and nutmeg. mix thoroughly using your hands. form into 6 patties.
• heat the remaining oil in a large skillet over medium-high heat (you can use the same one). fry the patties until golden on each side, about 10 minutes total. serve on buns with your favorite toppings.

penne with spicy chicken sausage, beans, and greens

Ingredients

• Servings: 4
• 8 ounces penne pasta
• 4 links spicy chicken andouille sausage
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1/3 cup pesto
• 1/2 cup white
• 1 (15 ounce) can cannellini beans, undrained
• 3 cups torn arugula leaves
• 1 pint grape tomatoes, halved
• salt and freshly ground black pepper to taste
• 4 ounces crumbled goat cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• in a skillet over medium heat, cook the sausage until evenly brown. cool and slice.
• heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. mix in sausage, pesto, and white . cook and stir until heated through. mix in beans with liquid and arugula, and cook until arugula is wilted. stir in the tomatoes, and cook until heated through. toss with pasta, season with salt and pepper, and top with goat cheese to serve.

Vegetarian Phad Thai

Ingredients

• Servings: 8
• 1 pound dried rice noodles
• 2 tablespoons vegetable oil
• 4 eggs, beaten
• 2 tablespoons peanut oil
• 1 1/2 cups peanut butter
• 1/3 cup water
• 1/3 cup soy sauce
• 1 cup milk
• 1 1/4 cups brown sugar
• 1/3 cup lemon juice
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• cayenne pepper to taste
• 1 pound mung bean sprouts
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/2 cup chopped, unsalted dry-roasted peanuts
• 1 lime, cut into wedges

Recipe

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


• submerge the rice noodles in a large bowl of hot water for about an hour.
• pour 1/2 tablespoon of oil into a large skillet, and add eggs. scramble into medium-sized pieces, and transfer to plate. set aside.
• in a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. season with garlic powder and paprika. heat until sauce is smooth. season liberally with cayenne pepper.
• drain noodles; noodles should be very flexible, but still relatively firm. heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. serve immediately, garnished with lime wedges.

green bean and canadian bacon casserole

Ingredients

• Servings: 6
• 1 1/2 pounds fresh green beans, trimmed
• 1 large onion, chopped
• 1 cup water
• 1 pound sliced canadian bacon, cut into strips
• 1/4 teaspoon garlic salt
• ground black pepper to taste
• 2 (10.75 ounce) cans condensed cream of celery soup
• 1 1/4 cups milk
• 1/2 cup dry bread crumbs

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• in a large pot, combine the green beans, onion and water. bring to a boil, and cook until tender, about 5 minutes. drain, and transfer to a 2 quart casserole dish. while the beans cook, fry the canadian bacon in a skillet over medium-high heat until crisp. stir in with the beans along with the cream of celery soup and milk. sprinkle bread crumbs over the top.
• bake for 30 minutes in the preheated oven, until heated through and sauce is bubbly. this recipe also works well to make ahead and refrigerate or freeze until needed. if baking cold, bake for 1 hour.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

mild-mannered chili

Ingredients

• Servings: 10
• cooking spray
• 1 pound ground turkey
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 20 mins


• lightly coat the inside of a slow cooker with cooking spray.
• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer ground turkey to the slow cooker.
• stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
• cook on low for 3 hours.

tamale pie pronto

Ingredients

• Servings: 8
• 2 1/2 pounds ground beef
• 1 (16 ounce) can chopped tomatoes
• 1 (12 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) can chili beans
• 1/2 cup ketchup
• 1/2 cup chopped onion
• 1 tablespoon chili powder
• 2 (10 ounce) cans refrigerated biscuit dough
• 2 teaspoons vegetable oil
• 1/3 cup cornmeal
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan.
• brown the ground beef in a large skillet over medium-high heat. drain fat. stir in the tomatoes, corn, tomato sauce, chili beans, ketchup, onion, and chili powder. mix well.
• line the prepared pan with the biscuits, covering the bottom and the sides. brush biscuits with vegetable oil; sprinkle evenly with cornmeal. spoon the ground beef mixture into the biscuit-lined dish. sprinkle with the shredded cheese.
• bake in the preheated oven until biscuits are golden and the cheese is melted, about 25 minutes.

Awesome Turkey Sandwich

Ingredients

• Servings: 1
• 2 slices whole wheat bread, toasted (optional)
• 1 tablespoon mayonnaise
• 2 teaspoons dijon-style prepared mustard
• 3 slices smoked turkey breast
• 2 tablespoons guacamole
• 1/2 cup mixed salad greens
• 1/4 cup bean sprouts
• 1/4 avocado - peeled, pitted and sliced
• 3 ounces colby-monterey jack cheese, sliced
• 2 slices tomato

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread mayonnaise on one slice of toast, then spread mustard on the other. arrange the sliced turkey on one side. spread guacamole over the turkey. pile on the salad greens, bean sprouts, avocado and cheese. finish with tomato slices, then place the remaining slice of toast on top.

not-quite-persian ghormeh sabzi (green stew) for the slow cooker

Ingredients

• Servings: 6
• 2 red potatoes, diced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 tablespoons olive oil, divided
• 1 1/2 pounds beef stew meat, cut into bite-size chunks
• 1 cup diced onion
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon ground black pepper
• 2 cups chopped fresh spinach
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh chives
• 4 cups chicken broth
• 1 cup lime juice
• 2 teaspoons minced garlic

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 35 mins


• mix diced potatoes and kidney beans in a slow cooker.
• heat 1 tablespoon olive oil in a large skillet over medium heat. cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. transfer beef mixture to the slow cooker.
• heat remaining olive oil in the skillet over medium-high heat. saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
• stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
• cook on high for 4 hours. adjust salt as needed.

kielbasa with brussels sprouts in mustard cream sauce

Ingredients

• Servings: 4
• 1 shallot, peeled and quartered
• 4 large garlic cloves
• 2 tablespoons extra-virgin olive oil
• kosher salt to taste
• 1 1/2 pounds brussels sprouts, halved
• 2 tablespoons coarse dijon mustard
• 1 teaspoon olive oil
• 1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 1 cup white kidney beans, drained and rinsed
• ground black pepper to taste

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• place shallot and garlic cloves over two layers of aluminum foil. coat with 2 tablespoons of extra-virgin olive oil and season with salt. wrap the shallot and garlic with the foil, creating a pouch. bake in the preheated oven until the garlic is tender, about 30 minutes. place shallot and garlic in a bowl and mash using a fork. set aside.
• meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil. add the brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. set aside.
• heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
• add 1 tablespoon of olive oil to the skillet. cook the mashed shallot and garlic in the hot oil for 1 minute. stir in the mustard and cream. reduce the heat to medium-low and add the brussels sprouts and beans. toss to coat and season with salt and pepper. continue cooking until heated through. serve the kielbasa over the brussels sprouts and beans.

Chicken Corn Black Bean Soup

Ingredients

• Servings: 6
• 1 cooked rotisserie chicken, shredded
• 32 ounces chicken broth
• 16 ounces restaurant-style salsa (such as pace®)
• 1 (15.25 ounce) can sweet corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can southwest-style corn, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4 ounce) can mild, fire-roasted diced green chile peppers
• 2 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Recipe

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


• combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

My Chicken Milano

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 2 cloves crushed garlic
• 1 teaspoon italian-style seasoning
• 1 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 (28 ounce) can stewed tomatoes, drained
• 1 (9 ounce) package frozen green beans

Recipe

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


• in a large skillet heat oil over medium high heat. add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. saute for 5 minutes, then add tomatoes and cook for another 5 minutes. add green beans and stir all together. cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.

vegetable shepherd's pie with baked beans

Ingredients

• Servings: 2
• 5 potatoes, peeled and cubed
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 6 fresh curry leaves
• 1 green chile pepper, halved lengthwise
• 2 tablespoons vegetable oil (optional)
• 1 teaspoon mustard seeds
• 1 green bell pepper, finely diced (optional)
• 1 clove garlic, minced (optional)
• 1 small onion, finely diced
• 1/4 cup frozen chopped spinach, thawed and drained (optional)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 (16 ounce) can baked beans
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter
• 3 tablespoons milk
• 1 pinch salt

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, combine cumin seeds, ground coriander, ground turmeric, curry leaves, and sliced green chile in a bowl. set aside. place vegetable oil and mustard seeds in a large skillet. cover and cook over medium heat until the mustard seeds begin popping, then reduce heat to low. when the popping stops, quickly add the cumin mixture and replace the lid; cook until the herbs make a hissing sound. mix in the green bell pepper, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the spinach, corn, and peas until heated through. stir in the baked beans. toss in the cilantro, and season with chili powder, 1/2 teaspoon of salt, and pepper. divide vegetable and bean mixture evenly into two 9-inch round pie pans.
• combine potatoes, butter, milk, and 1 pinch of salt in a bowl. mash until smooth. spread mashed potatoes over the bean mixture using a fork to create small peaks that will become crisp during baking.
• bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes. cool for 5 minutes before serving.

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.

Cincinnati Skyline Chili

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 onion, chopped
• 2 (8 ounce) cans tomato sauce
• 1 clove garlic, crushed
• 1 dash worcestershire sauce
• 1 pinch ground cinnamon
• 1 teaspoon distilled white vinegar
• 3 tablespoons chili powder
• 1 pinch cayenne pepper
• salt and pepper to taste
• 1 pound uncooked spaghetti
• 1 cup shredded cheddar cheese
• 1 cup kidney beans
• 1/2 cup olives
• 1/4 cup chopped onion

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• brown beef and onion in a large skillet over medium high heat. place browned mixture in a large pot and stir in the tomato sauce, garlic, worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. simmer, uncovered, over low heat for 1 1/2 hours.
• when meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.