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.