prize-winning chili

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 small jalapeno pepper, finely chopped (optional)
• 1 pound hot italian sausage
• 1 pound ground beef
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 (15 ounce) cans pinto beans, undrained
• 1 (28 ounce) can diced tomatoes
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. drain and discard grease.
• season meat mixture with chili powder, cayenne pepper, and salt. add pinto beans, tomatoes, and water and bring to a simmer over medium heat. reduce heat to medium-low and continue to simmer for 1 hour.

marinated chicken with maille® dijon originale mustard

Ingredients

• Servings: 4
• 2 tablespoons maille® dijon originale mustard
• 1 tablespoon oil
• 1 tablespoon lemon juice
• 4 boneless chicken breasts
• 1 pound seasonal vegetables

Recipe

• in a bowl, mix the maille® dijon originale mustard, oil, and lemon juice to prepare the marinating sauce.
• cut the chicken into small strips. place chicken in marinade and coat both sides. refrigerate for 15 minutes.
• preheat oven to 350 degrees f. bake chicken until thoroughly cooked.
• meanwhile, cut the vegetables into small cubes. place in heated skillet with oil and stir for 2-3 minutes. once the vegetables are cooked, retrieve the vegetables from the frying pan and add the sliced chicken.

White Chili I

Ingredients

• Servings: 8
• 1 pound ground lamb
• 2 tablespoons olive oil
• 2 onions, chopped
• 5 cloves garlic, chopped
• 2 (4 ounce) cans diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 2 cups shredded monterey jack cheese

Recipe

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


• cook and drain the lamb.
• in a large stockpot, saute onions and garlic in olive oil until transparent. stir in the chilies, cumin, and oregano. cook and stir 2 to 3 minutes more. add broth, lamb, and beans; bring to a boil. reduce the heat to a simmer, and cook uncovered for 20 minutes.
• remove from heat, and stir in the cheese until melted.

garbanzo-oat pancakes

Ingredients

• Servings: 4
• 1/2 cup garbanzo bean flour
• 3/4 cup rolled oats
• 1/4 cup yellow cornmeal
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 cup water

Recipe

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


• stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. stir in the water until only small lumps remain.
• heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. drop batter by large spoonfuls the griddle, and cook until the edges are dry. flip, and cook until browned on the other side, about 3 minutes per side. repeat with remaining batter.

Mexican Stuffed Peppers

Ingredients

• Servings: 4
• 2 cups water
• 1 (8 ounce) package yellow rice mix
• 2 tablespoons olive oil
• 4 large green bell peppers, tops and seeds removed
• 1 (16 ounce) can refried beans, or as needed
• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can sliced black olives, drained
• 1/4 (8 ounce) jar salsa
• 1 (8 ounce) package shredded mexican blend cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• spoon 3 tablespoons yellow rice into the bottom of each pepper. cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. spoon salsa into peppers. stand stuffed peppers upright in a baking dish.
• bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. divide mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

Creamy Ham And Bean Soup (gluten Free)

Ingredients

• Servings: 4
• 1 yukon gold potato, peeled and diced
• 1/2 head cauliflower, chopped
• 12 baby carrots
• 1/4 cup warm milk
• 1 tablespoon butter, divided
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/2 teaspoon dried thyme
• salt and ground black pepper to taste
• 3/4 cup diced ham
• 1 (14 ounce) can navy beans, undrained
• 1 cup chicken broth
• 1 (14 ounce) can navy beans, drained
• 1 clove garlic

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 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 potato, cauliflower, and carrots; cover and steam until very tender, about 20 minutes. transfer potato mixture to a bowl and add milk and 1 1/2 teaspoons butter. mash with a potato masher or hand mixer until smooth.
• melt 1 1/2 teaspoons butter in a large saucepan over medium heat; saute onion, celery, thyme, salt, and pepper until fragrant, about 2 minutes. add ham and cook and stir until ham is warmed, about 2 more minutes. stir undrained navy beans and chicken broth into ham mixture, increase heat to high, and bring to a boil. reduce heat and simmer.
• blend drained navy beans and garlic together in a blender until smooth. stir bean mixture into soup; simmer, stirring often, until soup thickens, about 10 minutes. stir potato mixture into soup and simmer, stirring often, until thickened, about 5 minutes.

easy and super delicious black bean soup

Ingredients

• Servings: 3
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup mild salsa
• 1/2 cup vegetable broth
• 1/4 teaspoon salt, or to taste
• 1/4 cup shredded cheddar cheese
• 1 tablespoon sour cream, or to taste (optional)

Recipe

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


• thoroughly mash black beans in a small bowl. stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. pour vegetable broth into the saucepan; stir. bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• season the soup with salt. sprinkle cheddar cheese over the soup and stir to melt. continue to cook until heated through, 1 to 2 minutes more. divide between 2 bowls and top each portion with a dollop of sour cream.

slow cooker ham and beans

Ingredients

• Servings: 8
• 1 pound dried great northern beans, soaked overnight
• 1/2 pound cooked ham, chopped
• 1/2 cup brown sugar
• 1 tablespoon onion powder
• 1 tablespoon dried parsley
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• water to cover

Recipe

Preparation Time: 10 mins Cook Time: 12 hrs

Ready Time: 20 hrs 10 mins


• combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. pour enough water into the slow cooker to cover the mixture by about 2 inches. set slow cooker to low; simmer 12 hours, stirring occasionally.

one-pot chili mac and cheese

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced small
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 2 cups low-sodium chicken broth
• 2 cups ragu® old world style® traditional pasta sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) can mild chili beans, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and ground black pepper to taste
• 1 1/2 cups uncooked elbow macaroni
• 3/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• heat olive oil in a large dutch oven or pot over medium-high heat. add onion, garlic, and beef. stirring frequently, cook until meat is browned and crumbly, about 3 minutes. drain excess fat.
• stir in chicken broth, ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. season with salt and pepper, to taste. bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• remove from heat. stir in the cheese and parsley. serve immediately, garnished with additional cheese and parsley, if desired.

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.

macho minestrone

Ingredients

• Servings: 12
• 1/3 cup olive oil, divided
• 1 pound bulk mild italian sausage
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 large potatoes, peeled and cut into cubes
• salt and ground black pepper to taste
• 1 quart chicken broth
• 2 cups water
• 1 (28 ounce) can diced tomatoes
• 2 zucchinis, halved lengthwise and sliced into half-moons
• 1 bunch kale, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/2 cup ditalini pasta
• 1/2 cup shredded parmesan cheese

Recipe

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


• heat about 1/4 cup olive oil in a large pot over medium heat. cook and stir italian sausage in hot oil until about half browned, about 5 minutes. add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. drain and discard some of the fat if you find it too greasy.
• stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
• pour chicken broth and water into the pot. bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
• stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
• stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. ladle into bowls and garnish with parmesan cheese and splash of olive oil.

seared scallops with pineapple, ginger and lemon grass salsa

Ingredients

• Servings: 2
• 1 shallot, sliced crosswise
• 1 teaspoon olive oil
• 1 pinch salt
• 1/4 cup finely chopped pineapple
• 1 tablespoon freshly grated ginger
• 1 tablespoon lemon grass, finely chopped
• 1 teaspoon cilantro, finely chopped
• 1 teaspoon honey
• 1 teaspoon apple vinegar
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon red pepper flakes
• 4 teaspoons extra-virgin olive oil
• salt, to taste
• 1/2 pound french style green beans, trimmed
• 2 tablespoons safflower oil
• 4 large sea scallops

Recipe

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


• heat 1 teaspoon olive oil in a skillet over medium heat. stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. set aside.
• 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 over high heat. add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the green beans are cold, drain well, and set aside.
• heat the safflower oil in a large skillet over high heat. thoroughly dry each scallop. once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. sear the scallops until golden brown without moving them, about 1 minute. flip the scallop and cook until desired doneness, about 90 seconds. turn of the heat and remove scallops from the skillet. toss green beans into the still-hot skillet for 1 minute. serve scallops over green beans and top with pineapple salsa.

waffled falafel

Ingredients

• Servings: 4
• cooking spray
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 medium onion, chopped
• 2 large egg whites
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 cloves roasted garlic, or more to taste
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1 3/4 teaspoons salt
• 1 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pinch ground cardamom

Recipe

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


• preheat a waffle iron according to manufacturer's instructions. spray inside of waffle iron with cooking spray.
• process garbanzo beans in a food processor until coarsely chopped. add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. pour batter into a bowl and stir with a fork.
• spoon about 1/4 cup falafel batter each section of the preheated waffle iron. cook until evenly browned, about 5 minutes. repeat with remaining batter.

Ken's Texas Chili

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1/2 teaspoon garlic powder
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 1 tablespoon dried oregano
• 2 (14 ounce) cans beef broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15.5 ounce) cans pinto beans, drained

Recipe

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


• in a stockpot over medium heat, brown the ground beef until no longer pink. drain off grease, reserving 2 tablespoons to remain in the pan. in a small bowl, stir together the garlic powder, chili powder, cumin, and flour. sprinkle the mixture over the meat, and stir until the meat is evenly coated.
• stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. season with salt and pepper. bring to a boil, then add the cans of beans. if you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. reduce heat to low, and simmer for 30 minutes to blend flavors.

Taco Beef And Pasta

Ingredients

• Servings: 6
• 1 (8 ounce) package rotini pasta
• 1 tablespoon olive oil
• 1 1/2 pounds top round steak, cut into 1/4 inch strips
• 1 (1.25 ounce) package taco seasoning mix
• 3 cloves crushed garlic
• 2 cups chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 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 small bowl roll beef strips in the taco seasoning until coated. in a large skillet over medium heat, warm olive oil. saute beef and garlic until beef is no longer pink; about 4 minutes. remove with a slotted spoon and set aside.
• mix together in skillet the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. combine with beef in a large bowl and serve sprinkled with cilantro.

afghan beef raviolis (mantwo)

Ingredients

• Servings: 4
• 3/4 cup plain yogurt
• 1 teaspoon chopped fresh mint leaves
• 2 cloves garlic, crushed
• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 cup water
• 1 carrot, grated
• 3/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 26 wonton wrappers
• 1 tablespoon tomato paste
• 1/8 teaspoon red pepper flakes
• 2 tablespoons water
• 1/2 cup dried yellow split peas
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 cube chicken bouillon
• 1 1/2 cups water

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 25 mins

Ready Time: 2 hrs 10 mins


• in a small bowl, stir together yogurt, mint, and garlic. refrigerate.
• in a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
• lay out wonton wrappers on aluminum foil. mound two large spoonfuls of beef mixture in the center of one wrapper. dip a finger in water and trace it around all four edges. lay a second wonton wrapper on top of the first, and press on all edges to seal. roll up the edges to create a round, hat-shaped ravioli. repeat, making 13 ravioli.
• place ravioli in steamer and steam 40 minutes.
• meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
• meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. simmer over low heat until liquid has evaporated, about 10 minutes.
• to serve, spread yogurt on a serving plate. top with ravioli, and top again with split pea mixture. finally, top with tomato and beef mixture. serve immediately.

Thai Pineapple Shrimp Curry

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup red curry paste
• 1 pound large shrimp, peeled and deveined
• 2 (14 ounce) cans light coconut milk
• 3 small leeks, chopped
• 1/2 spanish onion, chopped
• 3 ounces sliced bamboo shoots, drained
• 5 tablespoons white sugar
• 3 tablespoons fish sauce
• 6 ounces fresh green beans, halved, or more to taste
• 1/2 red bell pepper, cut into matchstick-size pieces
• 1/2 green bell pepper, cut into matchstick-size pieces
• 2 scallions, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 (8 ounce) can pineapple chunks
• 3 cups cooked jasmine rice

Recipe

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


• heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. stir shrimp into paste and cook for 3 minutes. transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• pour coconut milk into the curry paste. add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. serve curry over cooked rice.

Coconut Jerk Chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons dry caribbean jerk seasoning
• 2 teaspoons chicken bouillon granules
• 1 yellow onion, coarsely chopped
• 1 teaspoon fresh minced garlic
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 cup peeled, seeded, and diced butternut squash
• 8 ounces button mushrooms, sliced
• 1 bunch green onions, cut into 1/4-inch pieces
• 1 (13.5 ounce) can coconut milk
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 cup tomato juice
• 1 tablespoon white sugar

Recipe

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


• heat the olive oil in a skillet over medium-high heat. stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. stir and cook for 2 minutes.
• reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. stir in the squash and mushrooms. reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. continue to stir and cook 2 minutes more. pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. serve, using 1 tablespoon green onions for garnish.

chicken pot pie vii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/4 cup cold water
• 1 tablespoon onion salt
• 1 tablespoon shortening
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup chopped onion
• 1 (15 ounce) can green beans
• 1 teaspoon onion salt
• 1 tablespoon white sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

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


• preheat oven to 400 degrees f (200 degrees c.)
• in a large bowl, combine flour and onion salt. cut in shortening until mixture resembles coarse crumbs. add water and stir until it forms a ball. divide dough in half and shape into balls. roll one ball out to fit a 9 or 10 inch pie plate. place bottom crust in pie plate and roll out top crust.
• in a large cast iron frying pan, heat 1 tablespoon shortening. add chicken and onion and cook until mixture is just browned. stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. stir in condensed soup. heat mixture, stirring constantly, until it just begins to simmer. pour into pie crust and cover with top crust. fold top crust under edge of bottom crust, seal and cut slits in top crust.
• bake in the preheated oven for 25 minutes, or until golden brown.

cornbread salad

Ingredients

• Servings: 12
• 1 (7.5 ounce) package corn bread/muffin mix
• 1 (4 ounce) can chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) package dry ranch-style dressing mix
• 10 slices bacon
• 2 (15.5 ounce) cans pinto beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• preheat the oven to 400 degrees f (200 degrees c). prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. spread into a greased 8 inch square pan.
• bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. set aside to cool completely.
• in a small bowl, stir together the mayonnaise, sour cream, and ranch dressing mix. set aside. wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. crumble, and set aside.
• crumble half of the cornbread into the bottom of a 9x13 inch baking dish. pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. repeat the layers ending with cheese on top. the dish will be very full. cover and refrigerate for 2 hours before serving.

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.

Ultimate Green Beans

Ingredients

• Servings: 5
• 2 slices bacon, diced
• 1/2 white onion, minced
• 1 pound fresh green beans, trimmed
• 1/2 teaspoon red pepper flakes
• 1/2 cup boiling water
• 1 tablespoon butter
• 1 teaspoon lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove.
• cook the onion in the bacon drippings until soft, 5 to 7 minutes. stir in the green beans and red pepper flakes; cook another 2 minutes. pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. sprinkle the cooked bacon over the beans to serve.

Taco Beef And Pasta

Ingredients

• Servings: 6
• 1 (8 ounce) package rotini pasta
• 1 tablespoon olive oil
• 1 1/2 pounds top round steak, cut into 1/4 inch strips
• 1 (1.25 ounce) package taco seasoning mix
• 3 cloves crushed garlic
• 2 cups chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 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 small bowl roll beef strips in the taco seasoning until coated. in a large skillet over medium heat, warm olive oil. saute beef and garlic until beef is no longer pink; about 4 minutes. remove with a slotted spoon and set aside.
• mix together in skillet the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. combine with beef in a large bowl and serve sprinkled with cilantro.

chicken pot pie vii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/4 cup cold water
• 1 tablespoon onion salt
• 1 tablespoon shortening
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup chopped onion
• 1 (15 ounce) can green beans
• 1 teaspoon onion salt
• 1 tablespoon white sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

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


• preheat oven to 400 degrees f (200 degrees c.)
• in a large bowl, combine flour and onion salt. cut in shortening until mixture resembles coarse crumbs. add water and stir until it forms a ball. divide dough in half and shape into balls. roll one ball out to fit a 9 or 10 inch pie plate. place bottom crust in pie plate and roll out top crust.
• in a large cast iron frying pan, heat 1 tablespoon shortening. add chicken and onion and cook until mixture is just browned. stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. stir in condensed soup. heat mixture, stirring constantly, until it just begins to simmer. pour into pie crust and cover with top crust. fold top crust under edge of bottom crust, seal and cut slits in top crust.
• bake in the preheated oven for 25 minutes, or until golden brown.

cornbread salad

Ingredients

• Servings: 12
• 1 (7.5 ounce) package corn bread/muffin mix
• 1 (4 ounce) can chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) package dry ranch-style dressing mix
• 10 slices bacon
• 2 (15.5 ounce) cans pinto beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• preheat the oven to 400 degrees f (200 degrees c). prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. spread into a greased 8 inch square pan.
• bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. set aside to cool completely.
• in a small bowl, stir together the mayonnaise, sour cream, and ranch dressing mix. set aside. wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. crumble, and set aside.
• crumble half of the cornbread into the bottom of a 9x13 inch baking dish. pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. repeat the layers ending with cheese on top. the dish will be very full. cover and refrigerate for 2 hours before serving.

Coconut Jerk Chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons dry caribbean jerk seasoning
• 2 teaspoons chicken bouillon granules
• 1 yellow onion, coarsely chopped
• 1 teaspoon fresh minced garlic
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 cup peeled, seeded, and diced butternut squash
• 8 ounces button mushrooms, sliced
• 1 bunch green onions, cut into 1/4-inch pieces
• 1 (13.5 ounce) can coconut milk
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 cup tomato juice
• 1 tablespoon white sugar

Recipe

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


• heat the olive oil in a skillet over medium-high heat. stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. stir and cook for 2 minutes.
• reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. stir in the squash and mushrooms. reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. continue to stir and cook 2 minutes more. pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. serve, using 1 tablespoon green onions for garnish.

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.

Thai Pineapple Shrimp Curry

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup red curry paste
• 1 pound large shrimp, peeled and deveined
• 2 (14 ounce) cans light coconut milk
• 3 small leeks, chopped
• 1/2 spanish onion, chopped
• 3 ounces sliced bamboo shoots, drained
• 5 tablespoons white sugar
• 3 tablespoons fish sauce
• 6 ounces fresh green beans, halved, or more to taste
• 1/2 red bell pepper, cut into matchstick-size pieces
• 1/2 green bell pepper, cut into matchstick-size pieces
• 2 scallions, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 (8 ounce) can pineapple chunks
• 3 cups cooked jasmine rice

Recipe

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


• heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. stir shrimp into paste and cook for 3 minutes. transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• pour coconut milk into the curry paste. add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. serve curry over cooked rice.

Ultimate Green Beans

Ingredients

• Servings: 5
• 2 slices bacon, diced
• 1/2 white onion, minced
• 1 pound fresh green beans, trimmed
• 1/2 teaspoon red pepper flakes
• 1/2 cup boiling water
• 1 tablespoon butter
• 1 teaspoon lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove.
• cook the onion in the bacon drippings until soft, 5 to 7 minutes. stir in the green beans and red pepper flakes; cook another 2 minutes. pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. sprinkle the cooked bacon over the beans to serve.

afghan beef raviolis (mantwo)

Ingredients

• Servings: 4
• 3/4 cup plain yogurt
• 1 teaspoon chopped fresh mint leaves
• 2 cloves garlic, crushed
• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 cup water
• 1 carrot, grated
• 3/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 26 wonton wrappers
• 1 tablespoon tomato paste
• 1/8 teaspoon red pepper flakes
• 2 tablespoons water
• 1/2 cup dried yellow split peas
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 cube chicken bouillon
• 1 1/2 cups water

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 25 mins

Ready Time: 2 hrs 10 mins


• in a small bowl, stir together yogurt, mint, and garlic. refrigerate.
• in a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
• lay out wonton wrappers on aluminum foil. mound two large spoonfuls of beef mixture in the center of one wrapper. dip a finger in water and trace it around all four edges. lay a second wonton wrapper on top of the first, and press on all edges to seal. roll up the edges to create a round, hat-shaped ravioli. repeat, making 13 ravioli.
• place ravioli in steamer and steam 40 minutes.
• meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
• meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. simmer over low heat until liquid has evaporated, about 10 minutes.
• to serve, spread yogurt on a serving plate. top with ravioli, and top again with split pea mixture. finally, top with tomato and beef mixture. serve immediately.

Ken's Texas Chili

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1/2 teaspoon garlic powder
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 1 tablespoon dried oregano
• 2 (14 ounce) cans beef broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15.5 ounce) cans pinto beans, drained

Recipe

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


• in a stockpot over medium heat, brown the ground beef until no longer pink. drain off grease, reserving 2 tablespoons to remain in the pan. in a small bowl, stir together the garlic powder, chili powder, cumin, and flour. sprinkle the mixture over the meat, and stir until the meat is evenly coated.
• stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. season with salt and pepper. bring to a boil, then add the cans of beans. if you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. reduce heat to low, and simmer for 30 minutes to blend flavors.

hot dog pie

Ingredients

• Servings: 1
• 1 pound lean ground beef
• 4 hot dogs , cut into 1/4-inch slices
• 1 (15 ounce) can vegetarian baked beans
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons prepared yellow mustard
• 2 ounces cheddar cheese, cubed
• 1 (1.25 ounce) package taco seasoning mix
• 4 slices processed american cheese
• 1 (9 inch) deep dish pie shell

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). bake empty pie shell for 10 minutes.
• in a large skillet over medium heat, cook ground beef until browned, stirring occasionally to crumble; drain fat. stir in hot dogs, beans, ketchup, brown sugar, mustard, taco seasoning, and cheese cubes. cook for 2 to 3 minutes.
• spread beef mixture into baked pie shell. cut american cheese slices into strips, and make a lattice on top of pie.
• bake for 5 to 10 minute, or until cheese is slightly melted.

magpie's easy falafel cakes

Ingredients

• Servings: 6
• 1/2 small onion, minced
• 1 1/2 teaspoons olive oil
• 1 (15.5 ounce) can garbanzo beans, rinsed and drained
• 1/3 cup imitation sour cream
• 2 tablespoons cornmeal
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 3/4 teaspoon hot sauce
• 1/4 cup cornmeal
• 2 tablespoons olive oil

Recipe

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


• cook the onions in 1 1/2 teaspoons of olive oil in a skillet over medium heat until soft and translucent.
• pulse the garbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor until smooth. transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
• place 1/4 cup cornmeal in a shallow dish. form the garbanzo bean dough into 6 patties, 1/2-inch thick; roll the cakes in cornmeal.
• heat 2 tablespoons of olive oil in a large skillet over medium heat. cook the falafel cakes until browned on both sides, about 5 minutes per side.

Taco Dip Ii

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1/2 cup hot taco sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped tomatoes
• 1/4 cup black olives, sliced
• 1/4 cup jalapeno pepper rings
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown ground beef and drain. add refried beans, spicy taco sauce, chili powder and cumin. spread this mixture into a 9x13-inch baking dish. spread sour cream over meat mixture. layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. top with the cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

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.

dogs 'n' beans rice bowl

Ingredients

• Servings: 4
• 4 beef or turkey hot dogs, sliced into 1-inch pieces
• 1 (16 ounce) can baked beans (such as bush's original®)
• 2 (8.8 ounce) packages uncle ben's® ready rice - whole grain brown
• 1 cup frozen green petite peas, thawed
• 1/2 cup shredded cheddar cheese, plus more for topping if desired

Recipe

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


• heat a non-stick skillet over medium heat. cook and stir hot dog pieces until lightly browned, about 4 minutes. stir in baked beans and bring to a low simmer; cook about 10 minutes.
• place peas in small saucepan over medium heat; cook until heated through.
• cook rice according to package directions. stir in peas and cheddar cheese.
• spoon rice mixture into four serving bowls. spoon hot dogs and beans mixture over the rice. top with additional shredded cheddar cheese, if desired.

Ki See Ming

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large onion, sliced
• 3 stalks celery, cut into bite-size pieces
• 1 cup frozen cut green beans
• 1/2 head cabbage, diced
• 1 pound ground sirloin
• 1 (4.5 ounce) package chicken noodle soup mix
• 2 cups water
• 2 tablespoons soy sauce

Recipe

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


• melt butter in a large heavy skillet over medium heat. saute onion until soft and translucent, but don't brown. stir in celery, frozen beans, and cabbage. add ground sirloin, and cook until the meat is evenly browned. add soup mix, enough water to barely cover and soy sauce. reduce heat, and simmer for 15 minutes.

ma po tofu

Ingredients

• Servings: 4
• 4 ounces ground lamb
• 2 tablespoons dry
• 1 teaspoon cornstarch
• 1/2 tablespoon fermented black beans, rinsed and mashed
• 1/2 tablespoon chili paste with garlic
• 1 teaspoon cayenne pepper
• 2 tablespoons soy sauce
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh ginger
• 1 (14 ounce) package tofu, drained and cut into cubes
• 1 cup frozen green peas
• 1/2 cup chicken broth
• 1 tablespoon cornstarch, mixed with equal parts water

Recipe

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


• in a small bowl, combine ground lamb, and 1 teaspoon cornstarch; set aside.
• in a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
• heat a large skillet over medium heat. if lamb is lean, add 1 tablespoon oil. cook lamb until evenly browned. stir in black bean mixture, tofu, and peas. pour in chicken broth, and bring to a boil. stir in dissolved cornstarch, and cook until thickened.

Chicken Taco Bowls With Pinto Beans And Rice

Ingredients

• Servings: 6
• 6 (8 inch) flour tortillas
• 1 (18 ounce) package cooked chicken breast strips
• 1 (8.8 ounce) pouch uncle ben's® ready rice® pinto beans & rice
• 2 cups prepared pico de gallo
• 1/2 cup shredded mexican blend cheese
• 1 avocado - peeled, pitted and sliced
• 2 jalapeno peppers, thinly sliced
• 1/2 cup avocado ranch dressing, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. allow to cool and remove from bowl maker.
• prepare chicken strips according to package directions.
• prepare rice according to package directions.
• divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. garnish with shredded cheese, avocado slices, and jalapeno slices. top with avocado ranch dressing.

Slaw-mmin' Wraps

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 (16 ounce) package broccoli coleslaw mix
• 1 cup shredded cabbage
• 3/4 cup cooked chicken breast, cut into bite-sized pieces
• salt and pepper to taste
• 1 (15 ounce) can garbanzo beans, undrained
• 3 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon pepper
• salt and pepper to taste
• 4 (10 inch) flour tortillas

Recipe

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


• heat oil in a large heavy skillet over medium high heat. saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. stir in the broccoli coleslaw mix, and cook until tender. add the cabbage and chicken and toss for a minute or two. remove from heat and season with salt and pepper to taste.
• in a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. blend until smooth and creamy.
• heat tortillas for a few seconds in the microwave for easier folding. spread each tortilla with sauce, then put a large heap of the slaw mixture on top. wrap like you would a burrito.

Pesto Zoodles

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 4 small zucchini, cut into noodle-shape strands
• 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
• 3 tablespoons pesto, or to taste
• salt and ground black pepper to taste
• 2 tablespoons shredded white cheddar cheese, or to taste

Recipe

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


• heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
• stir garbanzo beans and pesto into zucchini; lower heat to medium-low. cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
• transfer zucchini mixture to serving bowls and top with white cheddar cheese.

black and white pizza

Ingredients

• Servings: 4
• 1 (12 inch) pre-baked pizza crust
• 1 tablespoon extra virgin olive oil
• 1 cup prepared alfredo sauce
• 1/2 clove garlic, minced
• 1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
• 1/2 cup canned black beans, drained
• 1 (6 ounce) package shredded mozzarella cheese
• 1 (4 ounce) can sliced jalapeno peppers
• 1 teaspoon dried parsley

Recipe

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


• preheat the oven to 450 degrees f (230 degrees c).
• heat olive oil in a skillet over medium-low heat. add garlic, and cook just until fragrant. add chicken strips, and cook until heated through.
• spread alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. place jalapeno slices on top, then cover with remaining cheese. garnish with a sprinkle of dried parsley flakes.
• place pizza directly on the oven rack. bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.

Mexi-quinoa Chicken Casserole

Ingredients

• Servings: 5
• 2 cups chicken broth
• 1 cup quinoa
• 2 tablespoons olive oil, divided
• 3 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups salsa
• 1 (6 ounce) can tomato paste
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup sour cream (optional)
• 1/4 cup shredded cheddar cheese (optional)

Recipe

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


• bring chicken broth and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
• heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. top casserole with sour cream and cheddar cheese.

Mexi-cheesy Chip Dip

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 8 ounces process cheese food, cubed
• 1 cup salsa
• 1 (15 ounce) can chili without beans

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. stir until the mixture has melted and become well blended.

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.

Cheesy Chili Enchiladas

Ingredients

• Servings: 10
• 1/4 cup vegetable oil
• 1 (10 ounce) package corn tortillas
• 1 (16 ounce) package cheddar cheese, grated
• 2 (19 ounce) cans chili without beans (such as wolf brand ®)
• 1 small onion, chopped
• 1 (8 ounce) package processed cheese, cubed, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish.
• warm oil in a small skillet. use tongs to dip tortillas into the oil one at a time, turning to warm both sides. sprinkle an even amount of cheddar cheese down the center of each warmed tortilla. roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• combine the chili, onion, and half of the processed cheese in a large bowl. pour the chili mixture over the tortillas; top with the remaining processed cheese.
• bake in the preheated oven until hot and bubbly, about 20 minutes.

Simply Potatoes® Easy Shepherd's Pie

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 cup chopped onion
• 2 cups frozen green beans, thawed
• 1 cup frozen corn niblets, thawed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (12 ounce) jar beef gravy
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1 (24 ounce) package simply potatoes® mashed potatoes

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 375 degrees f. spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.*
• in 12-inch skillet cook ground beef and onion until browned; drain grease. add beans, corn, tomatoes, gravy, thyme and salt. cook until heated through. spoon beef mixture into casserole dish. spread simply potatoes® evenly over beef mixture. bake 30 to 35 minutes or until edges are bubbly. remove from oven.
• heat broiler. broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until simply potatoes® are lightly browned.

Lamb Chop Pileups

Ingredients

• Servings: 6
• 6 lamb chops
• 2 potatoes, thinly sliced
• 1 (15 ounce) can green beans, drained
• 1 onion, thinly sliced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 cup milk
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• arrange lamb chops in a 9x13 inch baking dish. layer potatoes, beans and onion on top of chops. season with salt and pepper to taste. in a medium bowl combine soup and milk and mix together; pour mixture over chops and veggies. cover dish with aluminum foil and bake in the preheated oven for 1 hour or until internal temperature of lamb has reached 145 degrees f (63 degrees c).

chicken, eggplant, and green beans casserole

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup sour cream
• 1/4 cup diced onion
• 2 teaspoons garlic powder
• 1 teaspoon white sugar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound ground chicken
• 2 cups fresh green beans, chopped
• 1 eggplant, sliced into thin rounds
• 2 cups shredded cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a large skillet over medium heat. stir flour into melted butter until smooth; cook for 1 minute. stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
• arrange eggplant rounds into the bottom of a 9x13-inch baking dish. spread chicken and green bean mixture over the eggplant. top with cheddar cheese.
• mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the cheddar cheese.
• bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

Beef Fajita Salad

Ingredients

• Servings: 6
• 1 (8 ounce) bottle italian-style salad dressing
• 1 teaspoon ground cumin
• 1 dash hot pepper sauce
• 1/2 pound flank steak, cut into strips
• 1/2 cup fresh corn kernels
• 1/2 cup kidney beans, cooked
• 1/2 cup thinly sliced red onion
• 1/2 cup shredded cheddar cheese
• 1 tomato, chopped
• 8 cups mixed salad greens
• 2 cups crushed tortilla chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• combine the cumin, hot pepper sauce and italian dressing in a small bowl and mix well. reserve 1/2 cup of the dressing. in a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
• in a hot skillet, fry the beef and cook until done. allow the beef to cool. in a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. refrigerate for several hours before serving.
• to serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. add extra dressing if necessary and top with the crushed tortilla chips.

Lamb Chop And Cabbage Soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 5 boneless quarter-loin lamb chops, fat trimmed and chops cut into 1-inch cubes
• 1 onion, sliced
• 1/2 head cabbage, coarsely chopped
• 1 (15.5 ounce) can great northern beans, drained
• 1/2 cup ketchup, or more to taste
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground allspice
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large dutch oven or stew pot over medium-high heat; cook and stir lamb cubes with onion until lamb is no longer pink inside, about 10 minutes. drain excess grease.
• stir cabbage into lamb mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. mix in beans, ketchup, worcestershire sauce, celery seed, and allspice. cover pot and simmer until lamb and cabbage are tender and the soup has thickened, about 45 minutes. season to taste with salt and black pepper.

Easy White Chicken Chili

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 skinless, boneless chicken breast halves
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 1/4 cups chicken broth
• 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
• 2 (4 ounce) cans chopped green chiles
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 pinches cayenne pepper, or to taste
• 1/4 cup chopped fresh cilantro, or to taste
• 1/2 cup shredded monterey jack cheese, or to taste
• salt to taste

Recipe

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


• heat olive oil in a dutch oven over medium heat. cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• remove the chicken to a cutting board, cut into 1-inch pieces, and return to the dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• divide cilantro among 4 bowls. ladle chili over cilantro and top with cheese. season with salt to serve.

just plain ol' chili

Ingredients

• Servings: 6
• 2 pounds lean ground beef
• 2 tablespoons olive oil
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• 3 tablespoons ground cumin
• 1 tablespoon chili powder, or more to taste
• salt and ground black pepper to taste
• 1 (28 ounce) can diced tomatoes
• 4 cups water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• heat a large skillet over medium heat and add ground beef; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• heat olive oil in a soup pot over medium-high heat. cook and stir green pepper in the hot oil until it starts to soften, 5 to 7 minutes. reduce heat to low, stir in garlic, cumin, and chili powder, and season with salt and black pepper to taste.
• mix cooked ground beef and tomatoes into green bell pepper mixture, breaking up tomatoes with a spatula. add 4 cups of water or enough to cover the ingredients, reduce heat to low, and simmer at least 2 hours to blend flavors.

good for you macaroni and cheese

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup water
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground nutmeg, or to taste
• salt and pepper to taste
• 1/2 cup canned garbanzo beans, rinsed and drained
• 1/2 cup dry bread crumbs
• 1/4 cup grated parmesan cheese
• 1 cup mashed sweet potatoes
• 1 cup sour cream
• 2 cups shredded, yellow sharp cheddar cheese, divided
• 1/2 cup shredded, white extra-sharp cheddar cheese, divided
• 2 tablespoons butter

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 very firm to the bite, about 5 minutes. drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
• meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. season to taste with red pepper flakes, nutmeg, salt, and pepper. cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place the garbanzo beans into a blender. cover, and puree until smooth. scrape the puree into a small bowl and stir in the bread crumbs and parmesan cheese; set aside.
• once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. whisk in half of the yellow and white cheddar cheeses until melted. stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. sprinkle the remaining cheddar cheeses overtop, then cover with the remaining macaroni. smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.
• bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. allow the dish to rest for 5 minutes before serving.

delicious chickpea curry

Ingredients

• Servings: 6
• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 cinnamon sticks
• 6 whole cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1 medium yam, peeled and diced
• 1 pear, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro

Recipe

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

Ready Time: 2 hrs


• place water, bouillon cubes, and raisins in a saucepan over high heat. bring to a boil, and simmer until bouillon cubes dissolve.
• meanwhile, heat olive oil in a large saucepan over medium heat. add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. add cinnamon sticks, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
• stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
• season to taste with salt and stir in chopped cilantro before serving.

Prawns In Peanut Soup

Ingredients

• Servings: 6
• 2 cups water
• salt to taste
• 2 1/4 pounds peeled and deveined prawns
• 1/2 pound fresh green beans, trimmed
• 1 large eggplant, diced
• 1/2 pound bok choy, chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon achiote powder
• 3 tablespoons smooth peanut butter

Recipe

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


• bring the water and salt to a boil in a large pot. add the prawns to the water and return to a boil; cook at a boil for 5 minutes. remove the prawns with a strainer and set aside.
• cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. drain and reserve the liquid. set the vegetables aside.
• heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. continue boiling together 2 minutes more before serving.

traditional kentucky burgoo

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 1 pound cubed lamb shoulder roast
• 1 pound cubed beef stew meat
• 4 cups chicken broth
• 1 1/2 pounds bone-in chicken parts
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 (15 ounce) can stewed tomatoes
• 1 cup smoky barbeque sauce
• 1 cup green beans
• 1 cup diced okra
• 1 cup corn
• 3/4 cup diced onion
• 1 green bell pepper, seeded and diced
• 1/2 cup diced celery
• 1/4 cup apple vinegar
• 1 tablespoon worcestershire sauce
• 3 cloves garlic, chopped
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 dash hot pepper sauce, or to taste

Recipe

Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 30 mins


• heat olive oil in an 8-quart pot over medium heat; brown lamb and beef cubes in the hot oil, working in batches if necessary.
• stir in chicken broth, chicken pieces, potatoes, and carrots. bring to a boil, reduce heat to low, and simmer stew for 1 hour.
• stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple vinegar, worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
• bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
• discard bay leaves before serving stew in bowls.

shrimp stirfry

Ingredients

• Servings: 4
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 pound tiger shrimp, peeled and deveined
• 1 cup chopped onion
• 1 1/2 cups sliced king mushrooms
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, finely chopped
• 1 teaspoon minced fresh ginger
• 1/2 cup water
• 1 teaspoon oyster sauce, or to taste
• 1 pound fresh chinese wheat noodles
• 2 cups bean sprouts

Recipe

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


• heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. add ginger and stir.
• pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. stir well.
• mix noodles and bean sprouts into shrimp mixture; toss to combine. cook until noodles are heated through, 2 minutes. toss again.