Cheesy White Bean-Tomato Bake

 Yet another vegetarian recipe.

D didn't like it as much as I did, but it had beans and tomato paste in it, neither ingredient is he big on.  And I might have been heavy on the tomato paste. 

I would have it again. Not sure about him.  We had with a salad.

Cheesy White Bean-Tomato Bake

Adapted from Ali Slagle 

Photo by ALB

Serves: 3
Time: 15 minutes

Ingredients

2 TBSP extra-virgin olive oil 

6 fat garlic cloves, thinly sliced 

1/2 medium onion, chopped 

3 heaping tablespoons tomato paste 

1 tsp oregano 

1/2 tsp crushed red pepper (less if you want less spicy) 

2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed 

½ cup boiling water 

 Kosher salt and black pepper

 ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups) 

Directions 

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onion and garlic until they are lightly golden, about 3 minutes. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the oregano and crushed red pepper.  Add the beans, water and generous pinches of salt and pepper and stir to combine. 

Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. 

8 WW points and (my additions/subtractions at 3 servings)

CROCKPOT CREAMY WHITE CHICKEN CHILI

I made this while D was coming back into town.  It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier.  I'd add jalapenos next time.

CROCKPOT CREAMY WHITE CHICKEN CHILI

Photo by ALB

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 (I got 6)
Author Star

Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
Add a 4 ounce can of diced jalapenos
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)
1 ¾ cups chicken broth low sodium, if available (used 2 cups)
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half (I used fat free)
4 oz light cream cheese

Instructions
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.

Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy!

3 WW Blue Points (my additions/subtractions at 6 servings)

Argentine Inspired White Bean Salad

I found this recipe when D and I decided to have Argentinean Pork.  We were looking for something besides rice.  So we found this.  We both like it but it needed a little more vinegar, in my opinion.  D figured out he doesn't like fresh oregano.  Still?  I would have it again.

Argentine Inspired White Bean Salad

Photo by ALB

Ingredients
2 cans white beans, rinsed and drained
1/2 cup small diced roasted red pepper
1/2 cup small diced celery
1/4 cup minced red onion
1 garlic clove, minced
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh cilantro
1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil (used 1)
kosher salt, and fresh ground black pepper to taste

Directions
In a medium bowl, combine beans, peppers, celery, and red onion.

In a small Tupperware or jar (with a lid), combine garlic, oregano, cilantro, vinegar, olive oil, salt and pepper. Cover with lid and shake well.

Pour dressing over beans.

Eat immediately, or store covered, in the fridge for later.

Serve over fresh greens if desired.

2 Smart Points (my additions/subtractions at 4 servings)

Pork Scaloppine with White Beans and Fried Sage

This was very good.  D thought we needed more beans.  So next time we will.  We had with a Caesar Salad.

Pork Scaloppine with White Beans and Fried Sage

Photo by ALB

Total Time: 30 Mins
Yield: Serves 4

Using fresh sage is the key to giving this classic dish lots of flavor in very little time.

Ingredients
3 tablespoons extra-virgin olive oil, divided (used 1)
8 whole sage leaves plus 1 tsp. minced sage
1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*
Kosher salt for seasoning plus 3/4 tsp.
Pepper for seasoning plus 1/2 tsp.
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 small onion, diced
3 garlic cloves, minced
1 small tomato, diced, or 1/2 cup canned diced tomatoes (use 1C next time)
1 can (15 oz.) cannellini beans, drained and rinsed (use 2 cans next time)
1/2 teaspoon lemon zest

Preparation
Step 1
Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.

Step 2
Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.

Step 3
Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.

Step 4
Heat remaining 2 tbsp. oil (used PAM) in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.

Step 5
To serve, set pork on beans and top with whole sage leaves.

Step 6
*To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.

Nutritional Information
Calories: 564; Calories from fat: 55%; Protein: 44g; Fat: 35g; Satfat: 11g; Carbohydrate: 16g; Fiber: 5g; Sodium: 612mg; Cholesterol: 125mg

SUNSET, February 2015

7 Smart Points (my additions/subtractions at 4 servings)

Chicken Enchiladas Verdes

D and I were planning our weekly menu, and I showed him this recipe.  He decided that we would have it that night.   After some hassles of finding cilantro and green salsa (Kroger, I'm looking at you, per usual), we had all the ingredients.  We used 1lb+ of chicken breast. Our pan was small, so we made one batch (I helped roll the enchiladas), ate, and then made the rest.

We both liked it, and because it was originally 6 servings and we made it 4, the servings were big.  We had with Refried Pinto Beans.

Chicken Enchiladas Verdes

Photo by ALB

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.

Prep:  20 m
Ready In: 45 m
4 servings

Ingredients
1/4 cup all-purpose flour
1 cup unsalted chicken broth, divided
2 cups tomatillo salsa
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro, divided
3 cups shredded cooked chicken breast
1 (15 ounce) can no-salt-added black beans, rinsed
3 ounces reduced-fat cream cheese
12 (5 inch) corn tortillas
1/2 cup shredded Mexican cheese blend
1/2 cup chopped tomato
6 tablespoons reduced-fat sour cream

Preparation
Preheat oven to 425°F.

Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.

Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture. (I only got 6 enchiladas in the pan.  So we made those, ate, and then made the remaining 6).

Bake until bubbling, about 15 minutes.

Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.

EatingWell Magazine, January/February 2019 1

11 Smart Points (my additions/subtractions at 4 servings)

Tuscan Chicken and Mushroom Skillet

This kind of tasted like Cassoulet with chicken instead of sausage.  Still it was pretty good.  D and I both agreed the flavor picked up for lunch the next day.  But we would both have again.

Tuscan Chicken Skillet

Photo by ALB

Serves 4
Adapted from The Kitchn

Ingredients
1/2 tablespoons olive oil
4 Chicken thighs,  bone-in, skin-on chicken
Freshly ground black pepper
1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
1 tablespoon chopped fresh rosemary leaves 2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can white beans, drained and rinsed
1/2 cup low-sodium chicken broth

Preparation 
Arrange a rack in the middle of the oven and heat to 450°F.

Heat PAM in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the 1/2 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

7 Smart Points (my additions/subtractions at 4 servings)

Mexican Chicken, Sweet Potato and Black Bean Skillet

So this recipe is one of the ones that gives me pause with the new Weight Watchers Freestyle Program.  I mean 4 points for a 375 calorie meal?  Don't get me wrong. I've been losing weight, once I figured out Freestyle did not equal Free For All, but still it just is unsettling.  But oh well.

As for the recipe...  it a quick, throw everything in a pan meal. And it has enchilada sauce.  So it comes together fast, and did I mention that it has enchilada sauce?

The result is something my brother would call affectionately call "Taco Slop," and eat.  It was good.  We were going to sub out the sweet potato with butternut squash, because D doesn't like sweet potatoes.  But he ate it.  I amazingly didn't get any tomatoes in my portions (I don't like hot tomatoes except on pizza).

Anyway D and I both said we would have again. Next time we would add tortillas, or tortilla strips.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Photo by ALB

PREP TIME: 00:10
COOK TIME: 00:10
SERVES: 4
From by Danae at RecipeRunner.com

An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal!

Ingredients
2 teaspoons olive oil (used Pam)
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt or to taste
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved (used grape tomatoes)
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)
Added chopped jalapenos to taste

Instructions
Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

In a small bowl combine all of the spices.

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

Sauté the chicken for approximately 3 minutes then add in the onion.

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

Squeeze the lime juice over everything then top with the shredded cheese.

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

Garnish with cilantro amd jalapenos and serve.

Recipe Notes
To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Facts
Calories: 385 kcal; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 96mg; Carbohydrate: 36g; Dietary Fiber: 11g; Sugars: 7g; Protein: 38g

4 Smart Points (my additions/subtractions at 4 servings)

Homemade Bean and Bacon Soup

When I was little, Bean and Bacon Soup was my favorite.  My brother and I used to have it a lot (from the can).  For some reason, I thought of it recently and found a recipe.  Then on Sunday, I fell under the weather, and REALLY wanted this soup.  D made it for me.

It was on the salty side, but it was really good.  We both enjoyed it.

Homemade Bean and Bacon Soup

Photo by ALB

Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins

Author: Deborah (adapted from her recipe)
Serves: 4 servings (2 C each)

Ingredients
8 oz. center cut bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
5 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Instructions
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease. (or just leave it in there and don't worry about it).

To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

12 Smart Points (my additions/subtractions at 4 servings)

One Pan Healthy Sausage and Veggies

So I saw this on Pinterest (shocking).  It looked easy, and it had red peppers (D loves them, I'm kind of eh...like green better). But it also had green beans and broccoli so WIN!

Smoked Sausage in the all pork variety comes in 12-16oz portions, so give 3 oz to your 3 dogs.  They will love you.

It was pretty tasty. More so the next day.  And it was really easy to clean up.

Would have again.

One Pan Healthy Sausage and Veggies

Photo by ALB

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 Servings: 4 if served with rice/quinoa (or if not)

Original Author: Chelsea 

Ingredients 
2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
9 ounces smoked sausage
6 tablespoons olive oil (you only need 3)
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of 4 TBSP freshly grated Parmesan cheese

Instructions
Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper.

Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.

Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

13 Smart Points (my additions/subtractions at 4 servings)

Tuscan Chicken with White Beans and Kale

I really like the taste of this.  D hated making it.  So much so, he left out some ingredients.  The only reason I noticed he did, was because the original picture from CL had red in it and ours did not.
He said there were way too many ingredients.  So we probably won't have again, which is a shame because I really liked it.  He added the tomatoes for left overs.  It still tasted good.

Tuscan Chicken with White Beans and Kale

Photo by ALB

ACTIVE TIME: 22 mins
TOTAL TIME: 22 mins
YIELD: Serves 4 (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)

This rustic chicken supper is a one-dish meal through and through: It all comes together in one skillet and includes the main (chicken), starch (creamy cannellini beans), and side (braised kale and tomatoes). It also couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.

Ingredients
2 tablespoons olive oil (used Cooking Spray)
4 (6-oz.) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup chopped yellow onion
1 cup chopped carrot
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
1/2 cup dry white wine
8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch) (used 2 bunches of Kale, no idea what kind)
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons grated lemon rind
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
1 (15-oz.) can unsalted diced tomatoes, drained
1 tablespoon unsalted tomato paste

Preparation
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.

Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

NUTRITION INFORMATION
Calories: 516; Fat: 13.7 g; Sat Fat: 2 g; Mono Fat: 6.6 g; Poly Fat: 1.6 g; Protein: 52 g; Carbohydrate: 43 g; Fiber: 12 g; Cholesterol: 124 mg; Iron: 5 mg; Sodium: 609 mg; Calcium: 179 mg; Sugars: 8 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2017

9 Smart Points (my additions/subtractions at 4 servings)

Slow Cooker Tuscan White Bean Soup

Last week, I really wasn't in the mood to menu plan.  D wasn't either.  So Wednesday, I looked in the fridge and saw we had some left over kale, found this recipe on my Untried list on Pinterest, and off I went on making it.  Also I had physical therapy that day, and I don't like waiting for dinner when I get home.

It was simple to make.  I did nearly kill us, as the sausage wasn't cooked nearly long enough (think completely raw in the middle).  So either brown the balls before putting them in the crockpot, or keep them in the crockpot, longer.

There was a lot of flavor, but not enough broth, thus the portions were small.  Still, I'd have again.

We had with Crusty Bread.

Slow Cooker Tuscan White Bean Soup

Photo by ALB

Yield: Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese) 

Ingredients
6 cups unsalted chicken stock (such as Swanson) (use 8 Cups)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans (used 1 lb.)
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked (more like 30 minutes and a zap in the microwave or cook for at least 60). Stir in juice. Divide soup among 8 bowls; top with cheese.

Nutritional Information
Amount per serving
Calories: 298; Fat: 9.7 g; Sat fat: 3.6 g; Mono fat: 4 g; Poly fat: 1.4 g; Protein: 21 g; Carbohydrate: 33 g; Fiber: 9 g; Cholesterol: 20 mg; Iron: 4 mg; Sodium: 629 mg; Calcium: 189 mg

Cooking Light, MARCH 2015

Black Bean Quesadilla

This is one of those recipes that is great when you are cooking for 1.  I'm pretty sure this was a Weight Watchers 123 Points (yes, that old!) recipe at some point.  If not, I used to make something very similar to it.

D was out of town a few weeks ago, so I made this.  Just mixed everything in the bowl, and made one serving for dinner, lunch, dinner and another dinner).  It was very simple, and I almost always have everything on hand.  (My avocado was bad so no avocada, and I had green salsa).

I would make again.

Black Bean Quesadilla

Photo by ALB

In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling.

Serve with: A little sour cream and a mixed green salad. 

 4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients
1 15-ounce can black beans, rinsed
1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
1/2 cup prepared fresh salsa (see Tip), divided
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced

Preparation
Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon oil (used 1/2 tsp since I made 1 at a time) in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Nutrition
Per serving : 377 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 13 g Protein; 10 g Fiber; 679 mg Sodium; 581 mg Potassium

From EatingWell: July/August 2010

Aaron Franklin's Pinto Beans

So I got this recipe from Homesick Texan's site. She mentioned peppery in her intro, but I kind of missed that part. I was too focused on beans and brisket. Also my friend Todd had gotten Aaron Franklin's Cookbook, so I figured if a personal friend and a blogger both got this book, and pretty much everyone says Aaron Franklin is the best BBQer of all time, well I should make these beans.

And I had every intention too. Then I had that Orange Creamsicle drink and a few beers and using sharp objects isn't a smart idea when I'm sober, so D prepped this on Saturday night.

We had planned on going to 3-4 different Barbecue Restaurants for lunch Sunday but Biscuits and Gravy were had (yes, I made biscuits), and then a nap was required, and so we settled on the quickest one, as D still had to make Carne Guisada.

So we ended up getting 1/2 pound of brisket at Grand Champion Barbecue (their pulled pork and brisket sandwiches were good, as well).

Anyway, back to the beans...D chopped up the meat, and there was a little over a cup, but he dumped it all into the beans.  And we waited for the Carne Guisada.

So the beans were spicy.  Immediately I thought because of the chili powder, but D said the pepper.  I thought about it and agreed.  So next time we make it we will back off on the pepper to 1/2 TBSP.

But the first 3 bites, before the heat started building were awesome!

Aaron Franklin's Pinto Beans

From Homesick Texan

Photo by ALB

Ingredients
1 pound dried pinto beans
1/4 medium yellow onion, diced
1/4 cup chili powder
1 1/2 tablespoons kosher salt*
1 tablespoon black pepper (next time, cutting back to 1/2 TBSP)
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon ground cumin
1 cup chopped smoked brisket

Instructions:
Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.

To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.

After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours.

If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.

Yield: 6 to 12 servings

*Notes:
If you're not using kosher salt but table salt or sea salt instead, reduce the amount of salt to 1 tablespoon, otherwise the beans may be too salty.

Nutritional Information (from My Fitness Pal)
Servings: 8; Amount per Serving
Calories: 235; Total Fat: 5 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 756 mg; Potassium: 111 mg; Total Carbohydrate: 37 g; Dietary Fiber: 10 g; Sugars: 2 g;  Protein: 18 g

Macaroni and Cheese with Black Beans and Chipotle

Last week, I came upon this recipe. I was seriously bummed because I wanted it right then, and we already had our food plan together.  And I couldn't possibly go to the store and move things off the day they were planned.  Nope!  So I figured out the calories, and D and I decided to have it yesterday.

Since he had the day off, he made it.  The servings were huge and there was a lot of cheese.  Like next time we are cutting back the cheese (which will save calories as well).

But yes, there will be a next time.

We added pico de gallo on top.

Macaroni and Cheese with Black Beans and Chipotle

FROM: Serious Eats
YIELD: Serves 4
ACTIVE TIME: 30 mintues
TOTAL TIME: 30 mintues

Photo by ALB

Ingredients
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk (used fat-free)
2 eggs
1/2 pound elbow macaroni
1 (15-ounce) can black beans, drained and rinsed
2 whole chipotle chilis packed in adobo, minced, plus 2 tablespoons adobo sauce from can
1 serrano chili or jalapeño chili, finely minced
6 ounces block American cheese, roughly grated or diced (used 2% Velveeta)- next time use 4oz
6 ounces sharp cheddar cheese, roughly grated or diced- Next time use 4oz
1/4 cup roughly chopped fresh cilantro leaves and tender stems
4 finely sliced scallions
Added Pico de Gallo (but not in NI)

Preparation
1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

2. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilies, serrano or jalapeño, evaporated milk mixture, and cheeses. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in cilantro and scallions, reserving some for garnish. Transfer to serving bowl, top with remaining cilantro and scallions, and serve immediately.

Nutritional Information (from MyFitness Pal)
Used FF Evaporated Milk, and 6oz of each cheese
Calories: 677; Total Fat: 22 g; Saturated Fat: 11 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 161 mg; Sodium: 1438 mg; Potassium: 412 mg; Total Carbohydrate: 80 g; Dietary Fiber: 8 g; Sugars: 18 g; Protein: 40 g

Black Bean Soup with Tequila Shrimp

No clue where I found this one, but it had tequila, shrimp, and black beans, so how can it be bad.  D made it and we both liked it.  It was chunky, which usually our black bean soups are more pureed.

Would have again.

Black Bean Soup with Tequila Shrimp

Yield: Makes 4 servings

Photo by ALB

Ingredients
2 tablespoons plus 1 teaspoon olive oil, divided
1 teaspoon ground chipotle chile, divided
3/4 teaspoon kosher salt, divided
1/2 pound extra-large shrimp, peeled and deveined with tails on
1 large onion, finely chopped
1 small red bell pepper, seeded and finely diced
3 large garlic cloves, minced
1 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
2 cups lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
3 tablespoons white tequila
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
Tortilla chips

Preparation
1. Combine 2 teaspoons oil, 1/2 teaspoon ground chipotle, and 1/4 teaspoon salt in a shallow dish. Add shrimp, tossing to coat.

2. Heat 1 tablespoon oil in a 4-quart saucepan over medium heat. Add onion and bell pepper; sauté 3 minutes or until soft. Add garlic, cumin, and remaining 1/2 teaspoon ground chipotle; sauté 1 minute. Stir in beans, broth, black pepper, and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer 3 minutes.

3. Transfer 1 cup soup to a blender; puree until smooth. Stir smooth mixture into soup; keep warm.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 minute. Turn and cook 1 more minute. Remove from heat; add tequila, tossing shrimp to coat.

5. Stir juices from shrimp, lime juice, and cilantro into soup. Ladle soup into bowls, and top with shrimp. Serve with chips; garnish, if desired.

Nutritional Information (from MyFitnessPal)
Calories: 389; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 1225 mg; Potassium: 89 mg; Total Carbohydrate: 42 g; Dietary Fiber: 12 g; Sugars: 4 g; Protein: 25 g;

From Coastal Living

Santa Fe Black Beans, Revisited

So in 2014, the first thing I cooked was Santa Fe Black Beans.  Looking for a "Mexican Side" I found that recipe.  I decided to alter it, as my review was the beans were crunchy.  So I did.  Crazily, it was the first recipe I made for us in 2015.

It took me about 30 minutes to make, but that is because I am a really slow chopper (It took me the whole time D was making the chicken to make this).

We had with Chicken with Chorizo and Tomato Salsa.

Santa Fe Black Beans, Revisited

Photo by ALB

Adapted from Cooking Light
Serves 4

Ingredients
1 TBSP Canola oil (use PAM if you have it)
1 C Onion, chopped
4 Garlic Cloves, minced
1 Chipotle Pepper in Adobo, seeded and chopped
1 15 oz can Black Beans, not drained
1 1/2 tsp Lime Juice
1/4 C Cilantro, chopped
2 oz Queso Fresco, crumbled.

Preparation
Add oil to a medium-sized frying pan.  Heat on Medium-high.  Add onions, garlic, and chipotle and sautee for 5 minutes, until the onions are soft and translucent.

Open can of black beans, and pour into medium-sized pot.  Add lime juice and onion mixture.  Mash mixture.  Heat until hot.

Serve, garnished with cilantro and queso

Nutritional Information (from My Fitness Pal)
Calories: 184; Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 8 mg; Sodium: 597 mg; Potassium: 72 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 4 g; Protein: 10 g

Black Bean Soup with Chorizo and Lime

So Cooking Light emailed this recipe last week, I think.  I looked at the ingredients, and we had the majority of them except for the Spanish Chorizo and Cilantro.  Now, knowing our grocery store, I knew Spanish Chorizo was not going to be had. I also noticed Mexican Chorizo would taste fine with this, and easy to get.

D made it. It was easy he said.  It was similar to the Black Bean-Tomato Soup with Cilantro-Lime Cream, but he said easier.

It was flavorful and spicy.  I would have again.

Black Bean Soup with Chorizo and Lime

Photo by ALB

Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
Yield: Serves 4

Ingredients
2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces (used Mexican chorizo)
1 cup chopped onion
1 cup chopped red bell pepper (used green)
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation
1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Nutritional Information
Calories: 287; Fat: 12.5g; Saturated fat: 4.6g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1g; Protein: 16.4g; Carbohydrate: 27.1g; Fiber: 7.7g; Cholesterol: 27mg; Iron: 2.8mg; Sodium: 514mg; Calcium: 119mg

Cooking Light DECEMBER 2013

CHILI CHEESE BLACK BEAN DIP

So I said previously that D and I had been sick with food poisoning or something the week before Thanksgiving.  Although we know it didn't cause it, the last meal we had included sausage, so we wanted no part of sausage.

Now my brother is the Dip King, and usually we all joyfully welcome sausage to any meal. However, this year, no.  So Bro and I looked and found 3 recipes and D picked this of those.

I assume this was easy because Bro was in our kitchen and needed no help (you know how not being in your own kitchen is).

The result was delicious.   It wasn't until we got about half way through that we finally figured out it would be awesome atop of hot dogs, but we had none (and then is when I remembered to get a picture).  So we continued to demolish this with tortilla chips.  I'd have this again.

CHILI CHEESE BLACK BEAN DIP

Photo by ALB

From Pinch of Yum 
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 24 (or 4)

INGREDIENTS
3 cups prepared chili, or 2 cans (like Hormel)
1 block cream cheese (I used light)
3 oz. Velveeta cheese
1 can black beans
chili powder, cumin, or cayenne to taste
cilantro for topping (didn't use)
tortilla chips for dipping

INSTRUCTIONS
In microwaveable safe bowl (or a Dutch Oven on the stove), melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired. Transfer to a mini-crocvkpot for serving. Serve with cilantro and chips!

Smoked Sausage Cassoulet

D found this one.  There was a lot going on with the flavors but it was really good.  Would have again.

Smoked Sausage Cassoulet

Photo by ALB

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Yield: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)

Ingredients
2 bacon slices

2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley

Preparation
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Nutritional Information
Calories: 249; Calories from fat: 0.0%; Fat: 7.6g; Saturated fat: 2.7g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 0.9g; Protein: 22.2g; Carbohydrate: 23.8g; Fiber: 4.6g; Cholesterol: 48mg; Iron: 2.9mg; Sodium: 627mg; Calcium: 89mg

Oxmoor House SEPTEMBER 2012

Tuscan-Style Garlic-Herb Pork Chops

So D and I have been training for a marathon which means we have been eating lots of casseroles (left overs) and pasta or crock-pot meals, since we both run after work but before dinner (and come home ravenous).  But periodically you want a "real" dinner.  This would qualify.  And it was quick.

Overall the rosemary stuck out the most, probably because it was the freshest (it was from the garden).  I thought the bean salad needed some salt and maybe some balsamic, but it could be because we didn't have the olives that go in it, since I hate olives.  The pork reminded me of a Tuscan version of Chimichurri.

Overall, I would have again.

Tuscan-Style Garlic-Herb Pork Chops

Photo by ALB

These grilled chops rest in and absorb an herb vinaigrette for a few minutes while you mix what might be the easiest side dish ever--a toss of white beans, briny green olives, and fresh spinach that matches up beautifully with the juicy pork chops.

Yield: Serves 4 (serving size: 1 pork chop, 1 tablespoon dressing, and about 3/4 cup beans)
Hands-on: 8 Minutes
Total: 20 Minutes

Ingredients
4 teaspoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced sage leaves
1 tablespoon balsamic vinegar
1 teaspoon finely chopped rosemary
3 garlic cloves, minced and divided
4 (6-ounce) bone-in center-cut loin pork chops
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
Cooking spray
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 (15-ounce) cans unsalted cannellini beans or other white beans, rinsed and drained
1 packed cup baby spinach leaves, thinly sliced
1/2 cup thinly sliced green onions
12 green olives, pitted and finely chopped (2 ounces) (didn't use)

Preparation
1. Preheat a grill or grill pan to high heat.

2. Combine 2 teaspoons oil, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.

3. Sprinkle pork chops with 1/4 teaspoon pepper and salt. Place pork on grill rack coated with cooking spray; grill 5 minutes. Turn pork chops over; grill 3 minutes or until done. Transfer chops to serving platter; turn to coat in herb mixture.

4. Combine lemon rind, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; stir with a whisk. Add beans, remaining garlic, spinach, green onions, and olives; stir to combine. Serve with pork chops. Sprinkle with remaining 2 tablespoons parsley to garnish.

Nutritional Information
Calories: 328; Fat: 14.8g; Saturated fat: 2.5g; Monounsaturated fat: 7.8g; Polyunsaturated fat: 2g; Protein: 29g; Carbohydrate: 20g; Fiber: 5g; Cholesterol: 71mg; Iron: 3mg; Sodium: 570mg; Calcium: 89mg

Cooking Light OCTOBER 2014