Hearty Cannellini & Sausage Soup

Hearty Cannellini & Sausage Soup
photo by Taste of Home

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

• 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
• 4-1/2 cups vegetable broth (or chicken)
• 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained (or red kidney beans)
• 4 cups coarsely chopped cabbage
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.

Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65

Hearty Quinoa & Corn Chowder

Hearty Quinoa & Corn Chowder Recipe

 photo by Taste of Home

 

• Prep: 25 min. + standing Cook: 15 min.
• Yield: 14 Servings

25 15 40

Ingredients

• 3 medium sweet red peppers
• 1 cup quinoa, rinsed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups vegetable stock
• 2 cups heavy whipping cream
• 6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
• Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
• Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
• In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
• Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).

Lentil Loaf

Lentil Loaf

1 lb. bag dry lentils, cooked and mashed (could use blender with other wet ingredients)
1 medium onion, minced and sauteed
1 C. walnuts, ground (could be pulsed in the blender)
2 eggs
12 oz. evaporated milk (or 1 cup milk powder and 1 1/2 C. water)
1/4 C. oil
5 - 6 C. cornflakes
1 tsp. sage
3/4 tsp. salt

         Combine all.  Bake in 2 oiled loaf pans, 350°F for 1 hour.

Red Beans and Rice with Kielbasa

Red Beans and Rice with Kielbasa
relishmag.com

Ingredients
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
¾ teaspoon salt
1 1/2 teaspoons hot sauce
2 cups reduced-sodium chicken broth
4 cups hot cooked white rice


Instructions
1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
2. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
4. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice. Serves 8.


Nutritional Information
Per serving: 390 calories, 6g fat, 30mg chol., 22g prot., 61g carbs., 9g fiber, 790mg sodium.

Healthified Rice and Bean Burgers

Healthified Rice and Bean Burgers
From eatbetteramerica.com

Prep Time:20 min
Start to Finish:30 min
makes:4 burgers
1 can (15 oz) Progresso® red kidney beans, rinsed and drained (OR black beans)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs*
2 tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cooked brown rice
4 whole grain hamburger buns, split and toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, tomato slices, and/or red onion slices (optional)

1. In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.
2. Shape the bean mixture into four 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on buns with mayonnaise, and, if desired, spinach, tomato, and/or red onion.
5. *TIP: To make 1/4 cup soft bread crumbs, place 1/2 slice of whole wheat bread in a blender or food processor and blend or process into coarse crumbs.

Nutritional Information
1 burger: Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 51g (Dietary Fiber 10g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Salsa, Black Bean, and Rice Salad Recipe

Salsa, Black Bean, and Rice Salad Recipe
From everydayhealth.com

Total Time: 30 mins
Ingredients

* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves (or baked potato or tortilla chips to use as a dip!)
* 1/2 cup(s) sour cream, light or fat-free

Preparation
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.

2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.

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.

Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

From Family Circle magazine.

It is somewhat spicy, but the boys love it!

Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla

1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).

Vegetarian Hoppin John Recipe

Vegetarian Hoppin John Recipe

Edited From http://www.grouprecipes.com/44137/vegetarian-hoppin-john.html
I made this for the family New Year's 2010. I modified the recipe some to our liking. The whole family loved it! The boys were wanting more.

Ingredients
•(NOTE: Overnight soaking time is NOT included in the prep time.)
•1 pound dry black-eyed peas
•1 bay leaf
•1 teaspoon oregano
•1/2 teaspoon thyme
•1 teaspoon basil
3/4 tsp. Cumin
•Cayenne pepper
•3/4 tsp. salt
•Black pepper, freshly ground
•2 tablespoons extra-virgin olive oil
•2 onions, chopped, and some extra for garnish
•1 yellow pepper, cored, seeded and chopped
•2 celery stalks, chopped
•4 or 5 garlic cloves, minced
•1 can (28 ounces) tomatoes or tomato sauce
•2 1/2 cups COOKED brown rice

Directions
1.Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.
2.Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.
3.In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.
4.When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.
5.Adjust the seasonings.
6.Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.

Kathy's Hearty Minestrone

Kathy's Hearty Minestrone
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."

1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping

Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.

About 15 grams protein per serving?

Spicy Black Bean Soup

Spicy Black Bean Soup
Adapted by Laura Cannon from Taste of Home

12 ServingsPrep: 25 min. Cook: 40 min.

Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced or 1/2 tsp. Sambal
2 tablespoons Crisco® Pure Olive Oil (didn't use any, used water from frozen pepper)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
4 cups vegetable or chicken broth
1 can (14-1/2 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream or plain yogurt (optional)
1 -2 cups shredded cheddar cheese

Directions
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro and cheese; cook 5 minutes longer. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream (optional).

Yield: 12 servings (3/4 cup each).


Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.

Hamburger Surprise

Hamburger Surprise
2 C. cooked Beans (2/3 C. dried beans)
2 lbs. meat, ground
2 tsp. sage
1 1/4 tsp. salt
1 1/2 C. carrots, finely shredded
2 stalks celery (~3/4 C.)
3/4 C. Onion
4 Tbsp. fresh parsley

Makes about 14 burgers. If beans are too wet, you can add oat or rye flakes as well to absorb liquid (~1/2 C). May also desire to add an egg or two.

Cooking with Beans

Instant Pot Black Beans

Ingredients

• 1 pound dry black beans  (or 2 C. dry beans which yields 6 C. cooked [4 - 15 oz. cans])
• 3 ½ cups water
• ½ onion chopped
• 3 cloves garlic minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon pepper
• 1 teaspoon salt or to taste

Instructions

• Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.
• Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.
• Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.
• Close the Instant Pot lid and turn the steam release valve to the sealing position.
• Set the cook time using the Pressure Cook or Manual button, at high pressure:

  Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.

  Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.
• The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).
• Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Stir in salt. Serve.

Notes

• To cook unseasoned black beans (for baking) omit all ingredients except for the beans and water and follow the method as written. Add salt after cooking, if desired. Plain beans with no salt or seasoning will taste very bland on their own. If you plan to add the black beans to your meals, you will probably want to add a little salt or other spices/seasonings.
• Beans can be cooled and then stored in the refrigerator for 3-4 days or in the freezer for 2-3 months in an airtight container.

Source: https://kristineskitchenblog.com/how-to-cook-black-beans-in-your-instant-pot/

As much as I love meat, I think that we as Americans eat way too much meat. It gets expensive, and it isn't very healthy. I think it's important that meat be in our diets, but not in the way we currently use it. I have been reading various meatless meals and learned a lot from books and reading online. I will share some with you. First, I wanted to cut down costs even more by using dry beans instead of canned ones. Someone gave a wonderful idea of equivalency. So now I know how to use these in recipes! http://answers.yahoo.com/question/index?qid=20080128040131AAyM7ax 

15-oz can beans = 1 1/2 cooked beans, drained 

1 pound dry beans = 6 cups cooked beans, drained 

1 pound dry beans = 2 cups dry beans 

1 cup dry beans = 3 cups cooked beans, drained 

 i highly recommend this awesome recipe! my friends and family can never get enough!! http://www.epicurious.com/recipes/food/v… 

 Great Bean Recipes http://www.centralbean.com/recipes/Recipe_List.html http://74.125.47.132/search?q=cache:1en1YtAQQNYJ:extension.usu.edu/duchesne/files/uploads/FCS/Cooking%2520with%2520Food%2520Storage/dry%2520beans_plus.pdf+dried+beans+canned+beans+equivalent&cd=21&hl=en&ct=clnk&gl=us 

Hints: 

1. Rinse all beans and legumes in cold water. Remove all dirt, rocks, or bad beans. 

2. Add ⅛ tsp. baking soda and 1 Tbsp. cooking oil to each cup of beans while soaking. This will shorten the cooking time and decrease foaming. 

3. Add meat, onions, celery, and herbs during cooking to add more flavor. Add tomatoes, catsup, vinegar and other acid foods after the beans are tender. The acid prevents softening of the beans. 

4. Cooked beans freeze well and will keep up to 6 months in the freezer This link gives information on cooking with beans including canning them and also cooking them in a pressure cooker (check out the short amount of time! I hear it's better to soak them first though to keep them from plugging up the hole).  

It also has some bean recipes. http://74.125.47.132/search?q=cache:1en1YtAQQNYJ:extension.usu.edu/duchesne/files/uploads/FCS/Cooking%2520with%2520Food%2520Storage/dry%2520beans_plus.pdf+dried+beans+canned+beans+equivalent&cd=21&hl=en&ct=clnk&gl=us 

 In the past, I have cooked dried beans of mine in the crockpot... with no soaking... cooking on high about 8 hours. It made things so easy. It looks like someone else did similar... plus a nice recipe for refried beans (although I have my own recipe) http://www.beingfrugalisfabulous.com/2009/06/using-dried-beans.html And last, I found a sample of a cookbook on google books which seemed useful even with what was shown. The book is called "Not Your Mother's Slow Cooker Cookbook http://books.google.com/books?id=cDNRHs_f5P8C&pg=PA183&lpg=PA183&dq=dried+beans+canned+beans+equivalent&source=bl&ots=cLzYhphu0c&sig=qXJaEsi9Bwtxu0mtiYZqXpPFz-s&hl=en&ei=bKPKSuGUMtuQtgfQ3NjtAQ&sa=X&oi=book_result&ct=result&resnum=28#v=onepage&q=dried%20beans%20canned%20beans%20equivalent&f=false

Bean Quesadillas

Bean Quesadillas

PREP TIME: 15 minutes

COOK TIME: 30 minutes

READY IN: 45 minutes

SERVINGS 12

1 Tbsp. vegetable oil

1 onion, finely diced

2 cloves garlic, minced

15 oz. black beans, canned, rinsed, and drained

1 green bell pepper, chopped

2 tomatoes, chopped

10 oz. frozen corn

12 (12 inch) flour tortillas

1 C. shredded cheddar cheese

¼ C. vegetable oil

1. Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the cheddar cheese, and top with the remaining tortillas to form quesadillas.

3. Heat ¼ cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Kolleen's Enchiladas

Kolleen’s Enchiladas

1 onion, puree or chop, optional

¼ C. Cilantro or parsley or 1 Tbsp. of dried parsley

1 small can chili’s, optional

1 pkg enchilada seasonings

1 lb. chicken breast (cubed and cooked) or ground meat

4 cups/32 oz. refried beans

10 tortillas

Fill and wrap.

Sauce (May need to multiply the sauce ingredients by 2 or 3)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½ C. Sour Cream

1 C. Cheese

Heat and whip these leaving no lumps.

Pour sauce in bottom of pan ¼ inch. Place enchiladas on top sauce then pour rest of sauce over enchiladas. Bake at 350° until brown on top (approx 20 minutes give or take).

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Sausage Bean Quicki

Sausage Bean Quickie

Fix it and Forget It Cookbook

4-6 cooked brown n' serve sausage links, cut into 1" pieces

2 tsp. cider vinegar

2 16 oz. cans red kidney or baked beans, drained

7 oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.

2. Combine brown sugar with flour. Add to slow cooker. Stir well.'

3. Cover. Cook on low 5-10 hours, or high 1-2 hours.

Mom's Enchiladas with Refried Beans Recipe

Mom’s Enchiladas

Refried Beans:

Cook 2C. dry pinto beans after soaking them overnight. Cook for 45 minutes -1 hour, strain and give fresh water, and then cook for another hour. When the beans are soft, mash or blend them in blender with minimal water.

Add 1 tsp. salt

¾ tsp. cumin

Blend well.

Other fillings:

Corn, black olives, shredded lettuce, & chopped tomatoes. Top with Enchilada Sauce & some shredded cheddar cheese.

Enchilada Sauce

Sauteé:

1/3 C. Oil

1 clove garlic

3 Tbsp. Whole Wheat Flour or Corn Meal

2 Tbsp. Chili Powder in 4 Tbsp. hot water

1 C. Tomato Sauce – water to thin if desired

¾ - 1 tsp. sea salt

To garlic/oil add flour until lightly browned. Stir in “chili water.” Add tomato sauce. Thin as desired. Add salt.