White Chili

Recipe Courtesy of Erin Mercado


PHOTO CREDIT

Serves 5

Ingredients

3 boneless, skinless chicken breasts, diced small*
1 medium onion, chopped
1 ½ tsp garlic powder
1 Tbsp oil
2 cans (15 ½ oz each) great northern beans (white beans), drained and rinsed
1 can chicken broth
1 or 2 cans (4oz) chopped green chilies (depending on your preference)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne powder
1 cup sour cream
½ cup whipping cream
Cilantro

Directions

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro.

*Can sub an extra can of beans for chicken and veggie broth for chicken broth to make this vegetarian.

Southwest Pasta Salad

Recipe and photo by Our Best Bites


Makes about 4-5 dinner sized servings or 10-12 side servings

INGREDIENTS
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

DIRECTIONS
Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Easy Cheesy Lasagna

Recipe based on Kraft's Classic Cheese Lasagna
Photo Courtesy of Kraft

INGREDIENTS
32 oz ricotta cheese
4 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 jars of your favorite spaghetti sauce
12 lasagna noodles (cooked or oven ready)

DIRECTIONS
Preheat oven to 350°F.

Mix ricotta cheese, 2 1/2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.
Spoon some spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 more times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.

Bake 45 min. or until heated through. Cover if top browns too much. Let stand 15 min. before cutting to serve.

Recipe can be halved and baked in an 8x8 pan.

Easy Veggie Pot Pie

Recipe Courtesy of allrecipes.com (Modified)

Ingredients
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 large potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1/2 cup peas
1/2 - 1 cup edamame (optional)
1 cup fresh green beans, snapped into 1/2 inch pieces
3 cups vegetable or chicken broth
salt and ground black pepper to taste
4 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Directions
1.Preheat oven to 425 degrees F. If using a bottom crust, roll out 1/2 of the dough to line an 11x7 inch baking dish.** Cook the bottom crust alone for 8 - 10 minutes.

2.Heat oil in a pot. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in all other veggies and broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender. Season with salt and pepper.

3.In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

4.Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.**

5.Bake in preheated oven for 30 minutes, or until the crust is brown.

**Alternatively, bake 1/2 the filling with the crust in an 8x8 size dish, and freeze the other half for next time.

Mexican Couscous Salad

Recipe courtesy of e-mealz

Serves 4 - 6

INGREDIENTS
4 ears of fresh corn (or 1 cup of frozen corn)
2 boxes couscous, cooked
¼ c packed chopped fresh cilantro
2-3 med avocados, diced
2 lg tomatoes, chopped
2 - 15 oz cans black beans, warmed (optional)

DRESSING:
2 med jalapeño peppers, seeded
2 scallions
6 T fresh lime juice from 3-4 limes
3 T olive oil
2 T chopped fresh cilantro
1 t salt

DIRECTIONS
Boil 4 ears of corn, cool and slice corn off cob. (Or warm frozen corn.)

Cook couscous according to package instructions. Combine cooked millet or couscous
in bowl w/corn, cilantro, avocados and tomatoes.

Combine jalapeño peppers, scallions, lime juice, olive oil, cilantro and salt in a blender. Blend until smooth. Pour over couscous mixture and stir well.

Tortilla Soup

Recipe and Photo Courtesy of This Week for Dinner


FYI - My soup doesn't look as pretty as the picture, but it still tastes awesome!

INGREDIENTS
- 1 onion, finely chopped
- olive oil
- 2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken (or veggie) broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast (optional)
- 1 can black beans**, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 1 avocado, diced
- cayenne pepper
- chili powder
- cumin
- salt and pepper
- cheddar or jack cheese, shredded
- sour cream
- tortilla chips

Sautee onion in olive oil until soft, then add garlic, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.

If using, grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. Cut up or shred chicken and add it to the soup.
Try the soup and add more seasonings according to taste, if needed. Add the juice of one lime.

Serve soup garnished with cheese, green onions, sour cream, tortilla strips, fresh cilantro, diced avocado and a lime wedge.

**If you are not using chicken, use two cans of beans instead of one.

Vegetarian Korma

Although this recipe is for vegetarian korma, you could easily substitute chicken or white fish for the potatoes & carrots. Yum!

Recipe and Photo Courtesy of Allrecipes.com
Modified Slightly

Serves 4

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
4 ounces canned tomato sauce
1 1/2 tablespoons curry powder (yellow), divided
1 cup frozen green peas
1 red bell pepper, chopped
1 cup heavy cream
milk, if needed
salt to taste
1 bunch fresh cilantro for garnish

DIRECTIONS
1.Microwave cubed potatoes and carrots to give them a head start on cooking. Meanwhile, heat the oil in a skillet over medium heat. Stir in the onion, sprinkle with 1/2 tbsp of curry and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and remaining curry powder. Cook and stir 10 minutes, or until potatoes are tender.

2.Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add milk if a saucier consistency is desired. Taste for seasoning, adding more curry powder or salt, if needed. Serve over white or basmati rice and garnish with chopped cilantro.

Mom's Potato Salad

A potato salad for the *dill* pickle lovers!!

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
6-8 medium Russet potatoes
6 hard-boiled eggs
1 can black olives
6 dill pickles
1 small yellow onion
1 1/2 - 2 cups Best Foods Mayo
salt
pepper
paprika

DIRECTIONS
Boil potatoes and eggs together for 20 minutes, or until potatoes are fork tender. Meanwhile, dice olives, dill pickles, and onion.

Remove skins from cooked potatoes and shell cooked eggs. Dice both potatoes and eggs and add to bowl.

Add salt, pepper, paprika, and mayo. Mix and then mash slightly (4-5 times).

Stir, taste for flavor, and then refrigerate until chilled. For a creamier salad (and to make the mayo stretch further), add some pickle juice.

Summer Salad

It sounds super simple, but it is oh so good... and a summer favorite at our house.

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
Cucumbers
Tomatoes
Purple onion
Newman's Own Italian Dressing

DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into segments. Slice onion into thin strips. Place everything into a bowl and cover with dressing. Chill. Stir before serving.

Nanny's Macaroni Salad

Recipe Courtesy of Rose Carter (Nanny)
PHOTO CREDIT

INGREDIENTS

1 bag Macaroni Noodles
5 eggs, hard-boiled and diced
5 large sweet pickles, diced small

5-6 radishes, diced small

4-5 green onions, diced small

1 small can of crushed black olives

3 tbsp sweet pickle relish

30 oz jar of Best Foods Mayo
(you won't use the whole jar, but you will use a good amount)

DIRECTIONS

Cook macaroni noodles al dente. Drain and set aside. In a bowl, mix pickles, radishes, green onions, and black olives.

Add sweet pickle relish and a good amount of mayo. Stir in noodles and eggs. Taste, adding more relish, mayo, salt or pepper if needed. Chill, then serve.

Black Bean & Toasted Corn Tacos

Recipe and Photo Courtesy of Vegetarian Times
Modified Slightly

Makes 4 Tacos

INGREDIENTS
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
black pepper
cayenne pepper
4 6-inch corn tortillas
baby spinach leaves or chopped lettuce
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)

DIRECTIONS
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

3. Warm tortillas. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, spinach or lettuce leaves, cilantro, and green onions. Serve immediately.

Southwestern Salad with Avocado-Lime Dressing

Recipe courtesy of Vegetarian Times

Serves 4

INGREDIENTS
4 cups chopped romaine lettuce or salad mix
1 15oz can pinto beans, rinsed and drained

1 cup grape tomatoes
1 cup corn kernels (fresh or frozen/thawed)
1/4 cup green onion, chopped fine
1/4 cup cilantro, chopped fine
2 ripe avocados
1 1/2 cups salsa (prepared, not chunky)
1/2 - 1 cup low-fat sour cream
6 tablespoons lime juice
4 drops Tabasco sauce (optional)
salt
pepper

Corn chips (optional)

DIRECTIONS
Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top. Or, even better, make a salad bar. Mix the lettuce & tomatoes in one bowl, the cilantro & onions in another, and the corn & beans in another and let people choose the amount of each option for themselves.

Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice. To make it smoother and creamier, puree it in a food processor.

Season with hot sauce, if using, and salt and pepper.

Top individual salad portions with dressing, toss well, and top with crushed corn chips if desired.

Potato Leek Soup

Recipe Courtesy of ME!
Photo Courtesy of healthandwellnes.wordpress.com


INGREDIENTS
2 pounds white potatoes, peeled and quartered
2-3 carrots, peeled and chopped into hunks
6-8 cups chicken or veggie broth
1-2 leeks, bulb only, diced
2 T butter
2 T olive oil
1-2 T flour
salt and pepper to taste

DIRECTIONS
1. In a soup pot, cook potatoes and carrots in broth until soft.
2. Meanwhile, in a saucepan over medium heat, cook diced leeks in butter and olive oil until tender. Add flour and whisk like crazy, cooking it for a few minutes. Don't let it burn! Slowly add a cup or two of the broth into the saucepan, whisking until smooth.
3. Mash the potatoes and carrots in the soup pot until they reach your desired consistency.
4. Slowly add leek mixture from the saucepan into the soup pot, whisking to keep it smooth (you don't want any flour lumps in there). Season with salt and pepper. Cook to desired consistency, adding more broth if necessary.

Potato Broccoli Soup

Recipe and Photo Courtesy of Allrecipes
(Modified)

INGREDIENTS
1 onion, diced
2 tablespoons butter
2 1/2 lbs cubed potatoes*
6 cups vegetable or chicken broth

3 cups fresh broccoli, chopped

salt and pepper to taste
Shredded Cheddar cheese

*I use Yukon Gold potatoes. Then you can use the peel without it becoming cumbersome.

DIRECTIONS
In a large stock pot saute onion in butter. Add potatoes and broth. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Meanwhile, cook broccoli. (I steam it in the microwave.) Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot (or use immersion blender). Season with salt and pepper.

Heat soup through. Serve warm topped with shredded cheese. This is one of those soups that is way better the next day. Yum!

Corn Chowder

Recipe courtesy of Tyler Florence

PHOTO CREDIT

INGREDIENTS
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only (or use dried thyme, but a much lesser amount; it is much more potent)
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream (or milk, for a lighter soup)
2 Idaho potatoes, peeled and diced
6 ears corn (or use frozen corn kernels)
Salt and black pepper to taste
1/4 cup chopped fresh parsley leaves

DIRECTIONS
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Creamy Black Bean Soup

When I told Ryan I was making black bean soup tonight, he wrinkled his nose. Well, guess who ate his words (not to mention lots of soup)???

Recipe Courtsey of Valerie Geary

Photo Courtesy of slim-shoppin.com

Makes 4 Servings

INGREDIENTS

2 cans black beans, drained and rinsed
1 1/2 Tbs olive oil
2-3 cloves of garlic, minced
1/2 onion, diced
1-2 stalks celery, chopped
2 cups of vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1 heaping tsp chili powder (or more if you want it hotter)
1 heaping tsp cumin
1/2 cup cream, half in half, or milk (depending on the fat content you want in your soup - I use milk and it works just fine)
1/4-1/2 cup fresh (deli-type) salsa
chopped green onions (optional)
sour cream (optional)
avocados, diced (optional)

DIRECTIONS

Heat olive oil in heavy saucepan and saute onions, celery, and garlic for about 3-5 minutes until tender. Stir in beans, broth and seasonings. Bring to boil. Reduce heat and simmer, partially covered for 25-30 minutes.

Cool slightly.

Puree about 75% of the soup (adding small batches at a time) in a blender (or use an immersion blender). The more soup you puree the creamer. If you want chunkier soup, puree about 50-60% of the soup.

Return to pot and stir in cream and salsa. Cook on medium heat until soup is hot again.

Serve topped with onions, avocados and sour cream as desired.

Baked Pasta

Recipe Courtesy of Martha Stewart
Modified

*Makes a heaping full 9X13 pan*

INGREDIENTS

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
8 ounces mozzarella cheese, cut into tiny cubes

1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Cooks Note: The original recipe also calls for 12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick. This is added to the pot and tossed with the rest of the ingredients prior to scooping the pasta into the pan. We skipped the sausage and didn't miss it.

Vegetable Fried Rice

INGREDIENTS
2 c. cooked rice

Cooking oil

1/2 bag frozen veggies (broccoli, carrots, peas, etc)

2 eggs

Seasoning salt to taste

Black pepper to taste

Garlic powder to taste

Soy sauce to taste

DIRECTIONS

Heat 1/4 cup oil in frying pan. Add frozen vegetables and stir-fry until lightly tender. Beat eggs and add to vegetables. (I usually push the veggies to one side of the pan and scramble the eggs on the other, then mix them together once the eggs are cooked.) Add additional oil to the vegetables and eggs, if needed. Add cooked rice and seasonings. Stir-fry until golden brown. Makes about 3-4 large servings.