Rice & Beans

Salsa, Black Bean, and Rice Salad

Made: March 14, 2013

Ingredients
- 2 cups cooked long grain rice, chilled
- 1 can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream

Directions
- In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa
- Toss to coat
- Stir in cheese, if using
- Line six salad bowls or plates with lettuce leaves
- Top with rice mixture
- Serve with sour cream

I made this with a couple exceptions. (When don't I?) I didn't add in the cilantro or green peppers and I used cheese without the jalapeno chile peppers in it. But I did love the flavor the chili and sour cream gave the mixture. I made mine more like a layered salad. I had my lettuce (strips) on the bottom and then I added the rice. Next came the mixture and then I topped it with the cheese (cheddar and Mozzarella). I really liked this for there not including a main protein.

(Recipe used: Better Homes & Gardens)

Beany Chicken

Chicken with Black Beans and Rice

Made: February 7, 2013

Ingredients
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with onion and green pepper, undrained
- 1 cup tomato juice
- 1 cup frozen whole kernel corn
- 2/3 cup long grain rice
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced

Directions
- In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper
- Add chicken pieces, half at a time
- Seal bag; shake to coat
- In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally
- Remove chicken from skillet and set aside; discard drippings
- Add beans, tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet
- Bring to boiling
- Transfer rice mixture to a baking dish
- Arrange chicken pieces on top of rice mixture
- Bake, covered, in a 375 F oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender

I did a couple of things differently. I didn't put the chicken in a bag or use boned chicken. I used what we had; which was boneless breast tenderloins. I think it worked just fine coating them by hand in a bowl. I used a can of corn (drained) and a little more than 2/3 cup rice, since the box was almost empty, I just poured the rest in and added an extra 1/2 cup tomato juice (low sodium V8). Overall, I thought it was very good. Although I could've used more tomato juice as the rice sucked up more than I thought!

(Recipe used: Better Homes & Gardens)

Twist on Tacos

Crispy Beef and Bean Tacos (Beef & Beans mixture)

Made: January 12, 2013

For Crispy shells
Ingredients
- 8 6in corn tortillas
- 1 teaspoon olive oil
- 1/4 teaspoon salt

Directions
- Position the oven rack in the center of the oven
- Preheat the oven to 375 F
- Wrap tortillas in damp paper towels
- Microwave on high about 40 seconds until warm and softened
- Lightly brush both sides of tortillas with oil, sprinkle with salt
- Slide oven rack out slightly
- Carefully drape each tortilla over two bard of oven rack, forming shells with flat bottoms
- Bake about 7 minutes until crispy
- Using tongs, transfer warm shells to a plate (or allow to cool completely on oven rack)
(These can be made a day in advance)

Ingredients
Beef & Bean filling
- 1 pound ground beef
- 1 can black beans, drained & rinsed
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup water

Toppings (examples given from the book)
- 1 medium tomato, diced and seeded
- 1/2 cup chopped red onion
- 1/2 cup shredded cheddar cheese
- 1'2 cup shredded romaine lettuce
- 1/4 cup fresh cilantro leaves

Ingredients
- In a large nonstick skillet over medium-high heat, cook beef for 8 minutes, stirring occasionally and breaking up the meat with a wooden spoon until no longer pink
- Add beans and garlic
- Cook and stir for 2 minutes
- Add chili powder, oregano, salt, cayenne pepper and the water
- Cook and stir for 2 minutes until heated through
- To serve, divide the filling among the shells
- Serve toppings in separate bowls to top the meat

Cripsy Beef and Bean Tacos (finished tacos)

I'm a soft shell person, so I had soft shells for mine. I topped mine with sour cream, shredded lettuce, shredded Cheddar/American cheese mix and cherry tomatoes diced. Overall, this is a lighter version of a taco seasoning that you would get from the packets. It wasn't as powerful or overwhelming with the seasoning you'd be used to, but I did like the change in taste,

(Recipe used: Better Homes and Gardens - Annual Recipes 2012)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Veggies from the South

Southwest Vegetarian Bake

Made: October 27, 2012

Ingredients
- 3/4 cup uncooked brown rice
- 1 1/2 cups water
- 1 can black beans, drained & rinsed
- 1 can mexicorn, drained
- 1 can diced tomatoes and green chilies
- 1 cup salsa
- 1 cup (8 oz) reduced-fat sour cream
- 1 cup (4 oz) shredded reduced-fat cheddar cheese
- 1/3 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can sliced ripe olives, drained
- 1 cup (4 oz) shredded reduced-fat Mexican cheese blend

Directions
- In a large sauce pan, bring ride and water to a boil
- Reduce heat, cover & simmer for 35-40 minutes or until tender
- In a bowl, combine the beans, mexicorn, tonatoes, salsa, sour cream, cheddar cheese, pepper and rice
- Transfer to a shallow 2 1/2 qt baking dish coated with cooking spray
- Sprinkle with onions and olives
- Bake, uncovered, at 350 F for 30 minutes
- Sprinkle with Mexican cheese
- Bake 5-10 minutes longer or until heated through and cheese is melted
- Let stand 10 minutes before serving

Since I just used things I had in the house, it wasn't really that southwestern. Regular corn and tomatoes, and also plain white rice. I did add in a bit of taco seasoning to help with the missing spices. And I forgot about the salsa, so that was a bummer. 

(Recipe used: Taste of Home 2012 Diet Comfort Food)

Cheesy and pineappley goodness

Pineapple-Black Bean Enchiladas

Made: May 10, 2011

I've always wanted to make something other than soup and tacos; so I saw this recipe in my e-mail and it sounded really yummy! So I decided to take a chance :)

Ingredients

- 2 teaspoons vegetable oil
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 can (20 oz) pineapple tidbits in juice, drained (keep 1/3 juice on reserve)
- 1 can (15 oz) Progresso black beans, drained & rinsed
- 1 can (4.5 oz) Old El Paso chopped green chiles
- 1 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 3 cups shredded cheddar cheese
- 1 can (10 oz) Old El Paso mild enchilada sauce
- 8 whole wheat flour tortillas (8 or 9 in)
- 1/3 cup sour crean
- 8 teaspoons chopped fresh cilantro

Directions

- Preheat oven to 350 F
- Spray 13x9 in baking dish with cooking spray
- In 12in non-stick skillet, heat oil over medium heat; add onion and bell pepper - cook 4-5 minutes or until softened.
- Stir in pineapple, beans, green chiles & salt; cook & stir until thoroughly heated - remove from heat.
- Stir in 1/2 cup cilantro & 2 cups of the cheese
- Spoon & spread 1 tablesppon enchilada suace onto each tortilla.
- Spoon about 3/4 cup vegetable mixture over sauce on each.
- Roll up tortilla; place seam side down in baking dish.
- In small bowl, mix reserved 1/3 cup pineapple juice & remaining enchilada sauce; pour over entire surface of enchiladas in dish.
- Sprint with remaining 1 cup cheese.
- Spray sheet of foil with cooking spray (large enough to cover the dish); place sprayed side down over baking dish & seal tightly.
- Bake 35-40 min; removing foil during last 5-10 minutes of baking until cheese is melted & sauce is bubbly.
- Top each baked enchilada with 1 tablespoon south cream & 1 teaspoon cilantro.

I overstuffed & the first one is always the hardest to get out!

I edited the recipe a smidgen since Mom isn't a big fan of cilantro; so I didn't add any at all. Also, I used Giant brand black beans. :) Side note; if you can't find tidbit sized pineapple ... used crushed. Cubed/Sliced was too big and hard to chop down for me. :/ Other than that, it was a quite delish dish :D

All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.

Chili with Beef

Hearty Black Bean Chili

Made: January 29, 2011

Ingredients:

1 pound dried black beans
1 pound ground beef
2 boneless skinless chicken breast halves, cubed
3/4 cup chopped onion
3 cups water
1 can (15oz) tomato sauce
1 can (14 1/2oz) diced tomatoes, undrained
1 tablespoon chili powder
2 & 1/4 teaspoons salt
1 & 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Shredded cheddar cheese & thinly sliced green onions - optional

Directions:

- Sort beans & rinse with cold water.
- Place beans in a Dutch oven; add water to cover by 2 inches.
- Bring to a boil; boil for 2 minutes - remove from heat, cover & let stand for 1-4 hours or until beans are softened.
- In Dutch oven, cook the beef, chicken and onion over medium heat until meat is no longer pink; drain.
- Add the water, tomato sauce, diced tomatoes & seasonings; mix well.
- Add the beans & bring to a boil. Reduce heat.
- Cover and simmer for 3 1/2 - 4 hours or until beans are tender.
- Serve with cheese and green onions if desired.

At the beginning of making this recipe, I didn't have a dutch oven and planned to make this in a slow-cooker. So I sorted, rinsed and cooked my beans in a slow-cooker on low for about 4-5 hours as I had a couple things that had to be done while cooking. This worked out well for the beans, as they were nice and soft by the time I was home and ready to start making the chili.

To my surprise today, my Dutch Oven arrived early! So I was able to finish the recipe in there. Which really saved me a step from cleaning out the pan of the bean goo. (Or whatever it may be called, it's kinda gross to be honest). So I used a slow-cooker bag/saver and it worked to my advantage with draining the beans into my strainer to rinse/drain.

The Dutch oven is pretty amazing, as this was my first time cooking with one. I'll definitely be using more recipes requesting it. :)
(Recipe used came from Taste of Home)

Ricey Chicken

Cheesy Chicken & Rice Casserole

Made: January 11, 2011

Ingredients:

1 can (18.5 oz) Progresso® chicken enchilada soup

3/4 cup water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 can (15 oz) Progresso® black beans, drained, rinsed

1 box (9 oz) Green Giant® Niblets® frozen corn

1 package (1 lb) boneless skinless chicken breast halves

1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Directions: 

 - Heat the oven to 375°F.

- In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn.

- Top with chicken. 

- Cover & bake about 30 minutes.

- Stir rice around chicken.

- Top with cheese.

- Bake uncovered 5 to 10 minutes or until cheese is melted.

I had to tweak the recipe a bit as I couldn't find the chicken enchilada soup ... so I substituted that for Chicken Tuscany. I also used any brand of frozen corn & black beans. I had a little bit of a mishap while cooking. My middle chicken breasts were still pink all over while only the outside breasts were cooking. Turns out that when I ripped my foil while putting it back on to cook for another 30 minutes (My one fear is serving raw chicken) it worked a lot better. Everyone said it was delish! So that makes me happy. :)

(Recipe used came from Pillsbury)