Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn
and black beans into a slow cooker; season with salt and pepper, to
taste. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
and stir until cream cheese is well combined. Stir in orzo. Cover and
cook on high heat for an additional 15-30 minutes. Add more vegetable
broth as needed until the desired consistency is reached.
This was YUMMY! I actually liked this better the second day - like all of the flavors were really able to mix. The original recipe calls for cilantro as a garnish, but we aren't a cilantro lovin' house ;-)
1 cup reduced-fat sour cream
1/2 cup low-fat milk
9 corn tortillas
2 cups salsa verde
1 1/2 cups cooked black beans (15oz can)
1 1/2 cups Monterey Jack cheese, shredded (6oz)
1 can (16oz) refried beans
1 1/2 cups cooked pink beans (15oz can)
1/4 small red onion, very thinly sliced
1/2 cup fresh cilantro leaves, chopped
Set oven to 350 degrees.
In a medium bowl, combine sour cream and milk until well blended. In 9' x 9" ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with 1/3 each of salsa and the sour cream mixture, all black beans, 1/3 of cheese, in that order, spreading each in an even layer. Repeat layering two more times with refried beans in center layer and pink beans on top. Place baking dish on jell-roll pan to catch any drips and bake uncovered 40-55 minutes or until mixture bubbles and top browns.
Cool in dish on wire rack 10 minutes. Sprinkle with onion slice and cilantro sprigs to serve.
This was a hit. The hubby added jalapenos to his. I used regular salsa instead of salsa verde and added a bit of taco seasoning and frozen corn. Next time I would probably season one set of the beans to give a bit more kick!
1 tsp chipotle en adobo, minced (I skipped this cause I'm scared of too much heat!)
1 (14.5oz) can diced tomatoes with juice
1 cup reduced sodium vegetable broth
1 (15oz) can black beans, rinsed and drained
1/2 cup diced avocado
4 Tbs light sour cream
1 scallion, chopped
1/3 lime, cut into wedges (I skipped this because I forgot to get it at the store!)
Heat oil over medium heat in large heavy pot or Dutch oven until oil shimmers. Add onion and bell pepper; cook, stirring occasionally, until softened 3-5 minutes.
Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano and salt; cook 1 minute. Add chipotle en adobo, tomatoes with their juice and broth; bring to a boil. Reduce heat and simmer, covered, 20 minutes.
Stir in beans and simmer until potatoes are fully cooked, 8-10 minutes longer.
Serve topped with avocado, sour cream, scallions and lime wedges.
This dish was easy to throw together and quick to make. Love packing in all those veggies! Great for a chilly night.
14 ounces vegetable broth
1 Tbsp chili powder 1 tsp ground cumin 1 can black beans (rinsed and drained)
1 can chickpeas (rinsed and drained) 1
can white kidney beans (cannellini)
1/2 C dried lentils 1 C diced tomatoes with green chilies
Mix all ingredients except tomatoes in 3 1/2 quart slow
cooker (or whatever size you happen to have). Cover and cook on low 6 to
7 hours. Add tomatoes. Cover and cook for 1 hour.
We served this over rice and both added hot sauce, but really, really enjoyed this meal. It was very hearty and delicious!
a 4-quart slow cooker. Drain and rinse the beans, and add to the
crockpot. Add corn and diced onion. Pour in the tomato sauce, and add
cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese
evenly over the top.
Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon.
and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow
cooker near serving time and let cook uncovered on high for 20-30
minutes to cook away any collected condensation. The potatoes will brown
on top a tiny bit and begin to pull from the sides.
This was yum! My potatoes didn't brown, but that was a-ok with me. I like this option for using the crockpot to make a delicious and warm meal that will be waiting for you when you get home after a long day of work!
For the roasted sweet potatoes:
Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with
non-stick cooking oil. Peel the potatoes and cut then into small cubes
(1/2″-1″). Toss in a bowl with enough olive oil to coat all the pieces.
Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the
baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes
half way through.
To brown and crisp them a bit more, broil on high for 2-4 minutes. Careful not to burn them!
For the tahini: In
a pestle & mortar, crush the garlic and coarse salt until it is
completely paste-y. There should be no chunks. Add the tahini paste and
lemon and mix until combined. Add water, parsley and mix again. It
should be fairly loose. If the tahini is too thick, add another
tablespoon of water until you’ve achieved desired consistency.
You can also do this in a food processor
if you either don’t own a pestle & mortar, or if yours isn’t big
enough to hold all the ingredients.
For the lemon dressing: Whisk all the ingredients together.
For the bowls: Toss the chickpeas with about 2 tablespoons of lemon dressing in a small bowl. Set aside.
In a large bowl, toss & massage the kale with the remaining lemon
dressing, some salt, and fresh pepper. Massaging the kale will break
down some of those tough fibers and make the kale a bit softer.
Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta.
Drizzle with tahini. Use as much or as little as you like. You can serve
the rest of the tahini on the side as well. Garnish with sesame seeds
and season with salt and fresh pepper.
Treat each add on as it’s own little dish, making sure
each component is delicious before adding it all together. This is
called a “composed salad”.
YUM! YUM! YUM! Even the Mister liked it - which totally surprised me!