Bean and Barley Salad

Bean and Barley Salad
From Taste of Home April/May 2010
Modified by Laura Cannon

Prep/Total Time: 30 min
Yield: 12 servings (3/4 cup each)

3/4 C. quick-cooking barley
1 can (16 oz.) red beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions
1/3 C. minced fresh cilantro

DRESSING:
3/4 C. Olive Oil
1/3 Cup Red wine vinegar (I used apple cider)
2 garlic cloves
1 1/2 tsp. chili powder
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions, and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

White Chili

White Chili
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.

Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)

3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional

In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.

Mushroom Lasagna

Mushroom Lasagna

From Taste of Home April/May 2010
"Two types of mushrooms...provide a savory flavor to this creamy lasagna that feeds a crowd." This is modified to fit our liking. Charlie liked this so much he asked for another meal. This is odd for someone who doesn't like mushrooms!

Prep: 45 min
Bake: 40 min + standing
Yield: 12 servings

15 uncooked lasagna noodles
1 lb. sliced fresh mushrooms
2 C. chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp. olive oil
1/2 C. minced fresh parsley
1 lb. Deli chopped Ham
2 garlic cloves, minced
1 1/2 tsp. Italian seasoning
2/3 C. chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, drained
2 C. (8 oz.) shredded mozzarella cheese, divided
2 C. shredded Parmesan cheese, divided
1/2 C. heavy whipping cream
1.2 C. milk

Cook noodles according to package directions. Meanwhile, in a frying pan or Dutch oven, cook and stir the mushrooms and onion and stir the mushrooms and onion in oil until tender. Add the parsley, ham, garlic, and italian seasoning; cook 2 minutes longer. Add broth; cook and stir until liquid is evaporated. Add tomatoes and heat through.

Spread 1 C. sauce in a greased 15" x 10" baking dish. Layer with three noodles, 1 1/3 cups sauce, and a 1/2 C. each of mozzarella and parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Philly Cheese Fakes

Philly Cheese Flakes

from Taste of Home April/May 2010
"Mushrooms are the key to this twist on popular Philly steak sandwiches - a nice meatless meal option that's tangy and tasty."
Ian did not care for this too much, but Seth really liked it. Charlie liked it OK, but suggested that it would be much better with some salami in there.
Information on different types of mushrooms available at http://tasteofhome.com/mushroomfacts

Prep: 30 min
Broil: 5 min
Yield: 4 servings

1/4 C. lemon juice
3 garlic cloves
1 Tbsp. oil
1/2 tsp. paprika (smoked if you can find it)
1/4 tsp. salt
1/4 tsp. pepper

1 lb. sliced fresh shiitake mushrooms
2 medium green peppers, sliced
1 small onion, thinly sliced
4 hoagie buns, split
4 slices provolone cheese

In a small bowl, whisk the first 6 ingredients. In a LARGE bowl, combine the mushrooms, green peppers, and onion. Pour dressing over vegetables; toss to coat.

Transfer to two 15" x 10" x 1" baking pans coated with oil. Bake at 450° for 15-20 minutes or until crispy-tender, stirring once.

Divide mushroom mixture among buns and top with cheese. Broil 3-4" from the heat for 2-3 minutes or until cheese is melted.

Southwest Chicken Salad

Southwest Chicken Salad
From Taste of Home, April/May 2010
This is easy, nutritious, and especially great when the weather is hot! You can use the dressing including or your favorite. Serve it over greens, tucked in a pita, or rolled up in a tortilla.

Prep/Total Time: 30 minutes
Yield: 6 cups

4 C. cubed rotisserie chicken
1 can corn, drained
1 C. chopped, roasted sweet red peppers
1 C. chopped onion
1 C. minced fresh cilantro

DRESSING:
3 Tbsp. lime juice
3 Tbsp. olive oil
4 tsp. honey
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. coarsely ground pepper

SALADS:
Torn mixing salad mixed salad greens and sliced almonds

PITAS:
Whole Wheat pita breads, halved, and lettuce or spinach leaves

WRAPS:
Whole Wheat tortillas and sliced ripe avacado

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.

SALADS:
Top salad greens with chicken salad; sprinkle with almonds

PITAS:
Line pita halves with lettuce leaves; fill with chicken salad.

WRAPS:
Place chicken salad off-center on tortillas; top with avacado. Roll up.
Torn