CHOCOLATE BLACK BEAN SMOOTHIE

CHOCOLATE BLACK BEAN SMOOTHIE
You would never know there are black beans in here. So good. Even Abagail would drink some of it.

I doubled the recipe.  We all had plenty with some leftover.  I added cooked oatmeal to the leftovers and added some more spinach for breakfast the  next day.  Yum!  I think pumpkin would be a really good addition to this as well.

Put all the ingredients in a blender

1 frozen banana
1 cup frozen cauliflower (you can use fresh but it might not completely blend up as well) - I used spinach because I didn't have any frozen cauliflower
1/2 cup black beans
1-2 medjool dates, pitted (didn't have any on hand so used some blue agave maybe 1 T)
1 cup almond of other plant based milk
1 T hemp seeds or flax seed meal or chia seeds
1 T cocoa powder (I used dark)
1 tsp or less of cinnamon

Can sprinkle cocoa nibs over the top if desired.  Could also top with dairy free spray whip as well but not necessary.

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
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dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
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marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
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pepper
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1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

CHIPOTLE BOWL RECIPE

CHIPOTLE BOWL RECIPE
http://fabulesslyfrugal.com/chipotle-bowl-recipe
We all really liked these.  It was a fun change.  Had made homemade tortillas to go with it (see Made from Scratch folder).  Need to start beans 30 min before eating (or longer).  The tortillas took about an hour.

Chicken: (used a rotesserie (sp) from Costco)
2-3 breasts of chicken
2 limes
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Ground Cumin
1 tsp Oregano leaves
½ tsp cilantro leaves
½ tsp black pepper

Beans:
1 tablespoon vegetable oil
½ cup yellow onion, diced
2 cloves garlic or 2 tsp minced garlic
2 cans black beans (15.5 ounce)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper, fresh ground
1 bay leaf
1 teaspoon lime juice

Rice:
2 cups water
1 cup white rice
1 tablespoon butter
1 teaspoon salt
¼ cup lime juice
2 tablespoons cilantro, chopped

Chicken:
Place chicken in crock pot and sprinkle with the juice of one lime and the spices listed. Cook on low for 4-6 hours until it reaches shred consistency. Shred chicken. Squeeze second lime over the chicken.

Beans:
Heat oil in a medium pot.
Saute onions and garlic.
Add remaining ingredients except lime. Simmer fro 30 minutes.
Stir in lime juice before serving.

Rice:
In a medium pan heat 2 cups of water and 1 T butter to boil. Add 1 cup of rice and salt.
Lower heat to low and cover. Cook for 20 minutes.
Stir in lime and cilantro after rice is cooked.
To make Bowl:
Combine all ingredients over a bed of lettuce layer, beans, rice, chicken, cheese, salsa, guacamole, and sour cream.

Corn Salsa Recipe
Rating: 5
Prep Time: 20 minutes
Corn Salsa Recipe
Ingredients
1 Can of Yellow Corn or 1 pound of frozen corn
2-3 Sweet Mini Peppers
½ cup Red Onion, chopped
1 tablespoon Lime Juice
2 tablespoons cilantro, chopped
Salt and Pepper to Taste
Instructions
Combine all ingredients and stir together.

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
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1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
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1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

SMOTHERED SWEET PORK BURRITOS

SMOTHERED SWEET PORK BURRITOS

I made these for the missionaries (who are living across from us).  One of them is Elder Webb from Arizona (Lakeside - knows Jimmie's family).  The other one is from Tonga.  We really like both of them.  We were scheduled to have them over for dinner.  That night they were doing switches with other Elders.  The Tonga missionary and another elder from Surprise, AZ came.  The next day after church they knocked on our door to return the pizza pan they had borrowed the week prior.  Elder Webb mentioned how much the other Elder liked the burritos and he was sad he missed them.  We had just finished eating and I had all the left overs out.  They came in and ate lunch.  They both really liked them.  Had pretzel salad, chips & salsa and veggies with it.

YIELD: SERVES 6

You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

INGREDIENTS

For Burritos:
• 2 1/2 pounds pork roast like pork shoulder or butt roast
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
• 1/2 tablespoon butter
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

DIRECTIONS

1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6. Stir in the beans, rice and cilantro to the pork mixture.
7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

CREAM CHEESE CHICKEN CHILI

Cream Cheese Chicken Chili
adapted from Tried and Tasty
(Printable Recipe)

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
We liked this - very easy to put together.  Doesn't make lots - one little bowl left over.  Had it with a green salad and homemade bread.

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

TACO BAKE

TACO BAKE

We loved!  Great with spanish rice and green salad.  Used 8" springfoam pan.  Instead of salsa con queso I used: mixed 1# velveeta and 1 can mild rotel and microwaved 5 minute stirring every 1-2 minutes.

UPDATE: We also like with corn, chips and guac.  This is one of Scott's favorite dishes.

http://www.thecountrycook.net/2012/05/taco-bake.html

1 pound ground beef

1 packet taco seasoning

* water as called for on back of seasoning packet

3 large flour tortillas (8-inch size) (can crisp in oil first - we liked)

1/2 cup salsa con queso

1 1/2-2 cups shredded Mexican cheese blend (any kind of cheese is good or a mixture)

sour cream, optional

olives, optional

fresh tomatoes, optional

Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).

Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con quest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.

Give it a good stir, until thoroughly combined. It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.

Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.

I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan. Now add about 1/3 of the ground beef taco filling on the the first layer.

Then add 1/3 of the shredded cheese.

Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.  Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.

Allow to cool for a couple of minutes. Add toppings (sour cream, tomatoes, olives).  Then slice and serve.  

BEEF TACO BAKE
http://foodisablessing.blogspot.com/2011/10/beef-taco-bake.html 
Goes good with tortillas or chips.  I agree with what Emily McCleve said about this recipe when she posted it on her blog:
One of my neighbors gave me this recipe a few weeks ago.  It sounded simple and tasty, so I was excited to try this week.  I tweaked it just a bit to my personal preference, and it tasted great.  Each night, it gets better and better somehow.  And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising.  Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied.  I'm definitely keeping this one. 


1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsatortillas (optional)
sour cream (optional)
cheese (optional) 

1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat.  Stir in taco seasoning (and however much water the taco seasoning tells you to add). 
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish.  Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream.  Enjoy it again and again until it's gone.  

STEW/SOUP/CHOWDER

CREAM OF POTATO SOUP

In the 2nd edition McCleve cookbook pg. 55. My family ate this, but wasn't super excited about it. I think I ate all the leftovers. It is kinda bland, it would be better with some kind of meat added (1# hamburger). Can also top with shredded cheese which makes it even better.

COOK IN ENOUGH WATER TO COVER POTATOES:

6-7 potatoes, peeled & cubed

1 T parsley flakes

salt & pepper

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SAUTE UNTIL VEGETABLES ARE TENDER (ABOUT 10 MINUTES) AND THEN ADD TO POTATOES:

4 T margarine/butter

3/4 c chopped onion

3/4 c chopped celery

1/4 c chopped carrots

WHISK TOGETHER UNTIL THERE ARE NO LUMPS, THEN ADD TO POTATOES:

2 cans evaporated milk

1/2 c flour

STIR UNTIL THICK AND SERVE.

CAULIFLOWER CHOWDER

In the 2nd edition McCleve cookbook pg 57. It is so good and easy/quick to make. Taste even better as a leftover.

1 head cauliflower

3 cups water

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1 cup instant potatoes (can get in bulk)

8 oz cream cheese

1 can milk (soup can)

2 cans mushroom creamed soup

4 slices ham, cubed (bacon or summer sausage is good too)

Break cauliflower up and cook in water until slightly tender. DON'T DRAIN. Add other ingredients and heat thoroughly.

BRUNSWICK STEW

We all liked this. I used a rotissery chicken from Albertsons I had on hand. I would have liked it better with a little bit more water or broth. I had to use the big pot to make it in.

1 broiler/fryer chicken (3-4#), cut up
1 cup water (I used broth since my chicken was already cooked)
4 medium potatoes, peeled and cubed (I didn't peel)
1 can (15 oz) lima beans, rinsed and drained
2 medium onions, sliced (I used one)
1 tsp. salt
Dash of cayenne pepper (I didn't use)
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1 can (15 1/4 oz) corn, drained
1 can (14 1/2 oz) dice tomatoes, undrained
1/4 cup butter or margarine
1/2 cup dry bread crumbs

Place the chicken in water; bring to a boil. Reduce heat and cover and simmer for 1 1/2-2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered for 10 minutes or until slightly thickened. 6 servings.

BLACK BEAN SOUP - NEED TO START BEANS THE NIGHT BEFORE

This recipe came from a booklet that was at Albertsons that had healthy recipes in it. I liked it a lot more than I thought it would - everyone else liked it too. It is very filling.

1 T olive oil

1 cup chopped onion

1/2 cup chopped carrots

2 T minced garlic

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2 tsp ground cumin

1 tsp chili powder

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2 (14.5 oz) reduced sodium chicken broth

2 cups (2 cans) no-salt added tomato puree

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3 cups COOKED dry black beans (can also use 2-15 oz black beans rinsed let set for 5 minutes and rinse and drain)

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sour cream

shredded Monterey jack cheese

In a large pot, heat oil over medium-high heat. Add onions, carrots and garlic; saute until carrots are softened (about 5-7 minutes)

Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.

Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tends and soup is slightly thickened. Serve with sour cream and cheese if desired.

serving size 1/4 recipe: calories 200; total fat 4g; cholesterol 0; sodium 525mg; fiber 13g; protein 10g

OLD-FASHIONED CHICKEN NOODLE SOUP

All of these are really good:

Cowboy Cookbook pg. 70

McCleve Cookbook 2nd edition pg. 54

Pioneer Woman Recipe

BRATTEN'S FAMOUS CLAM CHOWDER

lemon cookbook pg. 36.  We love, love this recipe.  It is better the next day. Takes about 30 minutes to prepare.  Make sure the vegetables (especially potatoes) are cooked through.  Cook veggies on the stove top - not pampered chef thing.

1 c finely chopped onion

1 c finely diced celery

2 c very finely diced potatoes

2 cans (6.5 oz) minced clams and juice

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3/4 c butter

3/4 c flour

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1 qt half-and-half (not fat free)

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2 T red wine vinegar

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1 1/2 tsp salt

few grains pepper

Pour clams over vegetables in very small saucepan; add enough water to barely cover and simmer, covered, over medium heat until barely tender.  While simmering, melt butter and add flour and blend; cook, stirring constantly.  Add cream and cook and stir with wire whip until smooth and thick (this is important!).  Add undrained vegetables/clams and vinegar.  Heat through.  Season with salt and pepper to taste, DO NOT let stand half warm on stove.  Serve amount needed hot and chill the rest.  Reheat only amount needed each time.  Yield: 8 servings.