Southwest Meaty Bean Chili

This dish can easily be turned into a vegetarian dish because it is already packed with protein from the beans.  So if you are trying to eat less meat or just trying to find other ways to get your protein just remove the meat from this recipe and it will still taste great!

This is a great meal to share with friends at a get together where you need to bring a dish or even to enjoy later by freezing half of it! And it is so easy!  Just throw it together and it comes out great!

Shopping List:
1) 1lb.Ground Meat (Chicken, Turkey, Beef, Sirloin; whatever is your favorite)

2) 1 Can Corn

3) 1 Can Diced Tomatoes with Onions

4) 1 Can Diced Tomatoes and Green Chiles

5) 1 Can Red Kidney Beans

6) 1 Can Black Beans

7) 1 Can Pinto Beans

8) 1 Can Tomato Paste

9) 1 Medium White Onion

10) Taco Sauce

11) Spices: Cumin, Paprika, Cayenne Pepper, Chili Powder, Onion Powder, Salt and Pepper

Optional: Fresh Cilantro, Sour Cream, Tortilla Chips, Monteray or Colby Jack Cheese.
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To Begin:
Start by browning the meat with some salt and pepper. 

Once browned add to it the onion(diced), the drained cans of corn, beans, and add the tomatoes(undrained) and tomato paste.  Add 1/4 cup taco sauce, 1 tablespoon Cumin and Paprika, 2 teaspoons Cayenne Pepper, Chili Powder and Onion Powder. 

Let come to a boil.  Once boiling, cover and let simmer for 30 minutes to an hour(or if you want to make this an easier dish add the meat and the ingredients into a slow cooker on low for 2 hours).

Once done add spoon into bowls add fresh cilantro and any toppings that you choose.  I like cheese and sour cream with some chips to scoop with.  Yum!

Chicken and Cous Cous Salad

This is a nice, simple, pile on your plate and enjoy type of meal.  No real fuss involved and the flavors are wonderful.  It is like an extra fancy rice dish, but with more flair.

Shopping List:
1) 4-6 Chicken Tenderloins

2) 1-2 Packages Cous Cous (it depends on what ratio of cous cous to mixture you want), I also got the whole grain kind this time, it was very good!

3) Golden Raisins

4) Apricots

5) 1 Can Olive Oil Tomatoes or Fresh Cherry Tomatoes (just slice them up)

6) 1 Small Can Chickpeas

7) Fresh Cilantro

8) 1 Small White Onion

7) 1 Medium Sized Zucchini

9) Chicken Broth

10) Seasoning: Salt, Pepper, Minced Garlic, Cumin, Paprika and Cinnamon

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To Begin:
Start by cutting the chicken into bite sized pieces, season with salt and pepper.  Then in a pan that is warm with a little bit of olive oil brown the chicken. 

While the chicken is browning dice your onion.  And place in with the chicken along with a tablespoon of minced garlic.  Let onion become tender.

Around this time you will want to start your cous cous.  Use chicken broth in place of water and to the chicken broth add a handful of golden raisins and a handful of chopped up apricots.   Then follow the directions on the box.

Once onions are tender to the pan add your tomatoes(drained), chickpeas(drained), chopped zucchini,  about 1/2 a cup of chicken broth and about 2 teaspoons Cumin and Paprika and about 1 teaspoon Cinnamon.  Add salt and pepper as needed.  Let come to a simmer.  Let simmer for about 10 minutes, so the juices will reduce.

When the cous cous is done fluff it with a fork and then add to it a large handful of chopped cilantro.  Then once the chicken has simmered for its ten minutes, in a bowl mix together the cous cous and the chicken mixture (do not just dump the mixture in with the cous cous, because it may still have more juice than needed, instead spoon the mixture in with the cous cous and add juice as needed).

Enjoy!

Ham Corquettes and Green Bean Salad

Joe and I have a favorite French Bakery/Eatery that serves and delicious Ham Croquette and we always go and split one of these along with a French Dip.  YUM!  Sadly it isn't very close to where we live and lately I have been thinking about their delicious sandwiches and thought.  I beat I can make one at home.  So voile'.  This is my attempt at making them, and I think a very good one at that!  Along with this I am going to have a chilled green bean salad which I have stolen from a friend of mine and while I don't know if the seasoning is the same for both of ours.  I enjoyed both just the same.

Shopping List:
1) 3/4 lb. of Honey Ham (I like mine more thinly than thickly sliced)

2) 1 Italian Sandwich Loaf

3) Gruyere Cheese

4) Dijon Mustard

5) Butter/ Margarine

6) 2-3 Large Handfuls of Fresh Green Beans

7) Cherry Tomatoes

8) 1 Small Sweet Onion

9) Balsamic Vinegar

10) Minced Garlic
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To Begin:
For the Green Bean Salad I would do this before you start the sandwiches.

Clean and snap ends off the beans.  Then place into a microwave safe bowl with a small bit of water and let steam in microwave for about 5 minutes.

While they are cooking clean and cut in half the cherry tomatoes and slice your onion.

Once beans are done place into a bowl with the tomatoes and onion.  Add about 1/2 a cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon minced garlic and salt and pepper to taste.  Mix well then cover.  Place in fridge.

Start sandwiches by preheating your oven to 400.  You can make these on the stove, but I always love using the oven because it is less hands on time.  It may take a little longer, but they all come out perfectly browned and they don't look mushed from the spatula and I like how they stay warmer longer.

Slice bread into 1 in thick pieces. 

Butter the bottom side of the piece of bread that goes onto the baking sheet.  Then on this piece add about 4-5 pieces of ham (depending on how big and how much ham you like).  Slice gruyere cheese and place about 2-3 slices on top of ham.  Spread dijon mustard (and mayo, if you like mayo, I don't) on top piece of bread and place on top.  Then butter the top of the piece of bread.  Continue.  Loaf should make about 6 sandwiches.

Place in oven for about 15 minutes.  Then for the last 3-4 minutes turn the broiler on, let the tops brown (may take less time).

Let sandwiches sit for a few minutes, cut and serve with the chilled bean salad.  YUM!

Chicken Coconut Curry

Another curry, that is a nice dinner choice!  The only real difference between this curry and the vegetarian one is the chicken of course and ironically to this one I added more vegetables.  I am just really loving the flavors of a coconut curry; with or without meat it is a great eat and budget friendly.  The portions are great as well, you defnitely won't have to worry about running out.

Shopping List:
1) Chicken Tenderloins

2) 3 Golden Potatoes

3) Jasmine Rice

4) 1 Can Chickpeas

5) 1 Can Diced Tomatoes

6) 1 Can Coconut Milk

7) 1 Zucchini(Medium)

8) 1 Green Pepper

9) 3 Large Handfuls of Spinach

10) Chicken Broth

11) Spices: Turmeric, Cumin, Cloves, Paprika, Salt and Pepper
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To Begin:

Start rice at the beginning.  Rice needs time to boil and then simmer/steam for about twenty minutes.  So if you want them done at the same time or around start at the beginning.

Start by cutting up the chicken tenderloins into 1 in. bite size pieces.  Season with salt and pepper and place into a hot pan (high walled) that has a tablespoon of oil.  Let brown.

While meat is browning, clean and peel potatoes.  Cut into 1 in. pieces as well.

Once chicken is browned.  To the pan add the can of coconut milk, tomatoes(drained), chickpeas(drained), potatoes, 3/4 a cup of chicken broth, and about 1 tablespoon Turmeric, 5-8 cloves, 1 tablespoon Cumin, 1 tablespoon Paprika.  Then salt and pepper to taste.  Let come to a boil.

Once boiling cover and let simmer.  Set timer for 20 minutes.

While it is simmer slice zucchini into 4ths and then dice.  Also dice the green pepper.

When there is ten minutes left add these to veggies.

Clean spinach and at the end when the timer goes off. Add and stir in.  Until wilted.

Plate with rice on the bottom and spoon curry over.  Enjoy!

Veggie Baked Ziti

To prove my love for this dish, I must tell you that I ate this for dinner, and then for a snack and then for lunch the next day.  It takes a little more time to prepare, but the outcome is worth it and with all the fresh veggies and fresh ricotta the flavors make you want to savor and enjoy each bite!  It would be a great dish to bring to a potluck, share with friends, or a nice Sunday dinner with your family.

Shopping List:
1) Penne Pasta (I like the Rozoni Smart Taste b/c it has the benefits of a wheat but tastes more like regular)

2) Garden Style Pasta Sauce

3) 1 16oz Can of Stewed Whole Tomatoes

4) 1 Red Pepper

5) 1 Green Pepper

6) 1 Medium Sized Sweet Onion

7) 2 Handfuls of Fresh Spinach

8) 8 oz Fresh Ricotta (I use Part Skim)

9) 1 Bag of Shredded Mozzarella  (or a small block)

10) Seasoning: Basil, Minced Garlic, Oregano, Rosemary, Salt and Pepper

11) Cornstarch
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To Begin:
Start by boiling water for the pasta.  Place a tablespoon of minced garlic into the water, it adds great flavor to the pasta while it boils.  Once you place the pasta into water cook on the lower side of tender so it is tender but still firm.

While water is going, dice up your onion.  In a pan, place a tablespoon of olive oil and put the onion in it with some salt and pepper.  Let cook for about 5 minutes.  Dice up your peppers while the onion is cooking. 
Add peppers to the onions.  Cook an additional 2 minutes.

To the onions and peppers add 1 1/2-2 cups tomato sauce.  Then drain your can of stewed tomatoes and with a knife just quickly cut them in half.  Pour tomatoes in as well. 

To the sauce add 2 teaspoons of oregano, basil and rosemary and 1 tablespoon minced garlic.  Also add another dash of salt and pepper.  Then add about 1-2 tablespoons of cornstarch, to thicken the sauce.  Stir.  Let come to a boil and let simmer for about 5-10 minutes.

Preheat oven to 350.

Once pasta is done, drain and then place back in pot and butter and salt the pasta.  Cover it until sauce is ready. 

When sauce is ready pour into the pot with the pasta and mix together well.

Then pour into a baking dish.  Place dollops of ricotta across the top of the pasta and then sprinkle with about 1 to 2 cups of mozzarella cheese.

Let bake for about 25 minutes.  Serve and ENJOY!  YUM!

                                                     Hot out the oven and looking delish!

Zucchini Quiche with Baked Home Fries

This is my first time making a real quiche with a crust and I was pleasantly surprised.  Letting it cool some before eating I think adds to it's flavor and texture and the softness of the center with the flaky crust makes it hard not to go back for second or thirds! (o: Now, while making a pie crust would probably make this dish even better, I know most of us are trying to save on time so I have used a premade pie crust that you just need to bake part way first.  But if you have the time, try making one from scratch, they are delicious and a nice extra touch to tell guests that you care.
Also with gardens being in full bloom, this is a nice way to use some of the extra zucchini that many probably have an abundance of right now!

Shopping List:
1) 1 Refrigerated Pie Crust

2) 8 oz Part Skim Ricotta

3) 1 Bag Shredded Mozerella Cheese

4) 1 Large Zucchini

5) Eggs

6) Cream or Milk (if you want to do lower fat us part milk/part light sour cream)

7) 2-3 Golden Yukon Potatoes

7) Seasoning: Basil, Oregano, Garlic Powder, Paprika Salt, Pepper
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To begin:
Preheat oven to temperature of the pie crust, normally around 450.

Clean and wash your potatoes.  Slice into small wedges.  In a ziploc baggy pour in the potatoes a drizzle of olive oil, some salt, pepper, garlic powder and oregano.  Shake until all are coated well.

Then on a baking sheet that is cover in aluminum foil spread out the potato pieces.  Place in oven on middle rack.

 Roll out pie crust, spray pie tin/dish with cooking spray, and then place crust into the dish.  Press the crust into the edges and onto the sides of the pie dish (so they won't fall and droop), make it so the sides go up to the top edge of the pie dish.  Prick the pie crust around the bottom so it won't bubble and rise. Let is bake just partway, about 7 minutes.  Place on top rack.

While pie crust is baking clean and thinly slice your zucchini. 

Then in a bowl mix together 1 cup ricotta, 1/2 cup cream OR 1/4 cup milk and 1/4 cup light sour cream, 3 eggs and about 1-2 teaspoons of basil, oregano, Garlic powder, Paprika and Salt and Pepper to you liking.  Mix until well blended.

Once pie crust has partly cooked take it from the oven and turn down the temperature to 375

On the bottom of the pie crust place good layer of your zucchini slices (use the ones that you did not cut as nicely, so you can use the nicely cut ones on top), then a layer of about a cup of mozzarella cheese, then pour in the ricotta mixture. 

On the top you can make a design using the nicely cut zucchini pieces. 

Place back in the oven on the top rack for about 45 minutes or until if you prick it with a knife it comes out clean. 

Halfway through this cooking time check the potatoes and turn them so more than one side is getting browned. Take out with the quiche.

Let sit for 5 minutes.  Cut and enjoy!

                                                                Hot out of the oven.

                                                        With the baked home fries, YUM!

Avocado and Turkey Melts on Raisin Bread

Sandwiches can be a very nice dinner option.  They are fast, simple and satisfy.  I really like the combo of the raisin bread with this sandwich because it adds a different taste than normal, because who always wants to eat a normal old turkey sandwich?  Try this one that is out of the ordinary!

Shopping List:
1) Deli Turkey, a Honey flavor is usually good (about 1/2 lb.-3/4lb., I like this this sandwich a little thicker slice)

2) Raisin Bread

3) 2 Fresh Avocados

4) Favorite Type of Cheese (I used Monterrey Jack)

5) Favorite Type of Mustard, Mayo.  I used Honey Dijon Mustard

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To Begin:
Preheat oven to 350.

On a baking sheet covered in alluminium foil place pieces of bread (usually a baking sheet can hold 8 pieces of bread, which will make 4 sandwiches).  On bread place a small dab of mustard or mayo and spread out.  Then place on about two slices of turkey per piece of bread and then top with a few slices of cheese each.

Bake in the oven for about 10 minutes (or until cheese is REALLY melted).

Peel and slice avocados.

Once done baking place two of the bread slices together making a nice thick sandwich.  Place slices of avocado onto the sandwich and cut and serve.  YUM!