Recipe Swap: Shrimp, Black Bean, and Pineapple Foil Packets

Okay.  I need to GET ON THE BALL.  This pregnancy brain thing really sucks.  It's about 10:50PM on Thursday and this post is supposed to be going live at 7AM on Friday.  And I have had an ENTIRE MONTH to make and schedule it.  In all fairness, I did actually make my swap recipe a couple weeks ago.  It was the whole blog posting part that I've been putting off.  Sometimes, it just seems like so much work...but enough whining for now.  I'm just being a cranky 38 week pregnant lady :P.

Anyway, this is the What's Cooking recipe swap hosted by Sarah at A Taste of Home Cooking.  The theme is Grilled Foods and I received a recipe from Jenna at Jenna's Cooking Journey.  You may recognize her as the guest blogger that brought you these yummy Oatmeal Carmelitas awhile back.

As for this recipe, I've actually made it before but it didn't make it onto the blog.  The reason for that was that unlike the similar Foil Baked Fish with Black Beans and Corn recipe which I adore, this one just lacked flavor to me.  I only share recipes which I and/or my husband enjoy.  But as it was a swap recipe, I dutifully made it again.  And unfortunately, it fell flat for me, again.  I love pineapples and jalapeno peppers and shrimp.  It really should be a winner in theory but you can't win them all.  I don't know what's wrong with me...it seems to get such rave reviews by other bloggers!  Thanks anyway Jenna for having me give it another shot.  And dear readers, since so many others like it, you should probably give it a try for yourself  even if I didn't care for it :).

One Year Ago: Pasta with Grilled Plum Tomato Sauce and Magic in the Middles (peanut butter stuffed chocolate sugar cookies!)
Two Years Ago: Bob's Mexican Stuffed Chicken

Shrimp, Black Bean, and Pineapple Foil Packets

Ingredients

• 8 oz raw, medium sized shrimp (peeled, deveined) 
• 1 15-oz can black beans, drained and rinsed 
• 1 cup pineapple, finely chopped 
• 1/3 cup red onion, finely chopped 
• 1/2-1 jalapeno pepper, minced (depending on the amount of spice you want) 
• 2 tablespoons pineapple juice, divided 
• 1/2 teaspoon ground coriander 
• 1 teaspoon ground cumin, divided 
• pinch of salt 
• freshly ground black pepper 
• 2 tablespoons chopped cilantro 
• 1/2 avocado, diced

Directions

1. Preheat grill to medium. 
2. Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside. 
3. In a medium bowl, combine the black beans, pineapple, red onion, and jalapeno. Stir in 1 tablespoon pineapple juice, coriander, and remaining 1/2 teaspoon cumin. 
4. Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Pour the remaining pineapple juice over the shrimp. Bring the edges of the foil together and fold down, sealing well. 
5. Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque. Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro. 

Source: Jenna's Cooking Journey as modified from PreventionRD

PS: It's now going on 11:10PM.  See, these posts don't just write themselves, ya know!  Ah this blog is a labor of love :P.

Ham Bone, Greens, and Bean Soup

How was your Easter?

I made our "Easter Dinner" last weekend when we had our families over to do our baby's gender reveal.  Part of that meal included a nearly ten pound spiral sliced ham and I knew that ham bone was going to be turned into something special.

If you've been following my blog for awhile, you know that I love making soup.  I love finding ways to use up the bones and carcass of that leftover, picked over Easter or Christmas ham, Thanksgiving turkey, or what have you.  They make THE BEST start to the most flavorful soups you have ever eaten so don't throw away those leftover bones!

This particular soup is filled to the brim with healthy vegetables like kale, cabbage, and carrots.  I love the sweet flavor that the cabbage and carrots lend to the soup which is complemented by the savory saltiness of the ham.  Last but not least, the kale gives it a little bit of a peppery flavor and a super punch of Vitamins K, A, and Calcium.  No wonder it's celebrated as a super vegetable!  The original recipe called for bacon but I left it out because I didn't have any at home and am trying to avoid eating too much cured meats during my pregnancy.  You can add it back in if you want to but I can honestly say that nobody missed it.  I did add a can of tomatoes for color and flavor, instead.

My extended family and I were more than pleased with this soup.  It was the perfect start to our Easter Meal Part II (courtesy of my Mother-in-Law).  I'll definitely be making it again!

Two Years Ago: Mini Whole Wheat Bagels
Three Years Ago: Berry Buttermilk Cake


Ham Bone, Greens, and Bean Soup

Ingredients

• 1 Tablespoon olive oil
• 3 large carrots, peeled and sliced
• 2 celery stalks, trimmed and sliced
• 1 large onion, peeled and diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 leftover ham bone with some meat still attached
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1 (15 oz) can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.  Add the carrots, celery, and onion.  Cook until softened, about 5 minutes.  Add the garlic and cook for a 1 minute longer.
2. Add 8 cups of water and the ham bone with meat still attached.  If needed, add more water to cover the ham bone completely.  Add bay leaf and Italian seasoning.  Bring the mixture to a boil.
3. Add the beans and reduce heat to medium-low.  Simmer for 30 minutes.   Stir in the cabbage and diced tomatoes, simmer for 30 minutes more. Finally add the kale and simmer until the kale is soft but still vibrantly green, about 15 minutes.
4. Remove the ham bone from the soup.  Pick off the meat.  Shred or chop the larger any larger pieces then add all meat pieces back into the soup.  Season with salt and pepper to taste.

Source: Modified from Cook This Now by Melissa Clark as seen on The Kitchn

Spicy Three Bean Beef and Chocolate Chili

Happy National Chili Day!

This might be one of my favorite foods...especially when it comes to my beloved Cincinnati-style Skyline Chili.  For those not from the area, it's said to be an acquired taste.  It is Greek influenced so is velvety smooth, no beans or veggies, rumored to have chocolate and cinnamon as key ingredients, and served on top of noodles or tiny little hot dogs.  Typically it is then topped with a *mound* of finely shredded cheddar.  It's the bomb and if you want to give the concept a try at home, you can try to recipe for Cincinnati-Style Chili.  Though it's not Skyline by any means, it's still pretty good in a pinch.

I'm celebrating today by sharing a more traditional chili recipe that intrigued me because of its use of chocolate in the chili.  I wondered whether it would reflect some of the flavors that I love most about Cincinnati chili.  This one, it's a spicy one!  And I upped the chocolate so that the flavor came through more. All in all, not bad.  But again, NOT Skyline lol :).

LAST CHANCE!  My Kona Coffee giveaway ends at midnight (EST) today so make sure to get your entries in!

Spicy Three Bean Beef and Chocolate Chili

Ingredients

• 2 pounds lean ground beef 
• 2 large onions, chopped (2 cups) 
• 6 cloves garlic, minced 
• 2-4 jalapeño peppers, seeded and finely chopped 
• 1 green bell pepper, diced
• 2 tablespoons chili powder 
• 2 teaspoons ground cumin 
• 1 29-ounce can tomato sauce 
• 1 15-ounce can of crushed tomatoes
• 1 pint of grape tomatoes
• 3 Tbsp tomato paste
• 2 cups beer, water, or low-sodium beef broth
• 1 15-oz can kidney beans, rinsed and drained 
• 1 15-oz can black beans, rinsed and drained 
• 1 15-oz can chili beans, in sauce 
• ¼ cup chopped fresh cilantro 
• 3 ounce semisweet chocolate, chopped 
• Crushed red pepper, if desired 
• Sour cream, shredded cheddar, green onions, cilantro, additional jalapeños and/or corn chips for topping

Directions

1. Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic, jalapeños, and green peppers and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. 
2. Stir in the tomato sauce, crushed tomatoes, grape tomatoes, tomato paste, and beer/water/broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes. Stir in the beans simmer for 15 to 20 minutes longer. 
3. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings. 

Source: Modified from Spice is Nice

Spicy Beans and Rice Burritos

This recipe is for my facebook fans Lauren and Sara who requested that this be my next post.

I really enjoyed this vegetarian meal and Chris called it like homemade Chipotle but better.  This was a light and refreshing meal that came together easily.  It made a lot of burritos (6) so I had many burritos for lunches that week.  I also saved some of the extra beans and rice mixture to serve with taco salads that we had for dinner that same week.

Enjoy!


Spicy Beans and Rice Burritos

Ingredients


For the filling:

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 pepper from a can of chipotles in adobo, minced
• 1 tablespoon sauce from a can of chipotles in adobo
• 1 teaspoon ground cumin
• Several dashes cayenne pepper
• 1/3 cup water
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 2 cups cooked rice (brown rice, if desired)
• 1/4 cup fresh salsa of preferred spiciness

For serving:

• 6 burrito-sized tortillas, warmed (we like to use Flatout Flatbread Wraps)
• 8 ounces shredded cheese
• Shredded lettuce
• 4 green onions, chopped
• Fat-free Greek yogurt (or sour cream)

Directions:

1. Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
2. Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up and serve!  Make extra burritos and wrap in foil for an easy future meal :).

Source: As adapted by and seen on A Bitchin' Kitchen from Cooking Light

Southwestern Stuffed Sweet Potatoes

Look what I have for you today...ANOTHER "stuffed" recipe!  You'd think I have a slight obsession but oddly enough, I had this recipe chosen for our Cinco de Mayo themed Dinner Club well before any of the other stuffed recipes were planned for my blog postings.

I've seen this recipe called several things: Healthy Mexican Stuffed Sweet Potatoes, Mexican-Inspired Stuffed Sweet Potatoes, and Southwestern Stuffed Sweet Potatoes.  It's a mouthful to type or say.  So, let's just put aside our differences and as in the age old potAYto versus potAHto argument we'll just call them "delicious".

You will have leftover filling.  That is, unless you're like me and start eating it by the spoonful.  But, if you do happen to have some left, I hear they make an awesome quesadilla filling!

Look for my other Cinco de Mayo Dinner Club dish later this week!

One Year Ago: Guacamole
Two Years Ago: Summer Corn and Vegetable Soup

Southwestern Stuffed Sweet Potatoes

Photo Credit: Emily H.

Ingredients

• 3 medium sweet potatoes
• 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
• Salt, to taste
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp Mexican oregano (optional)
• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 c cilantro, chopped
• 1 oz cream cheese (light is fine)
• 1/4 c sour cream (light is fine), plus more for serving
• 1 to 3 chipotle peppers in adobo sauce, minced or pureed (adjust to your spice tolerance)
• 6 Tbsp shredded Mexican cheese (or other preferred flavor)

Directions

1. Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
2. While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
3. Wipe the skillet clean and heat the olive oil. Add the onions and cook until just translucent and tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to mix.
4. Cut the cooled sweet potatoes in half, lengthwise. Scoop the flesh into a large mixing bowl, leaving the skins intact (leaving a thin layer of potato helps to hold the skin together.) Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
5. Preheat the broiler. Fill each potato skin with the mashed potato mixture, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream, if desired.

Source: As seen on and adapted by Pennies on a Platter from Pinch of Yum

Recipe Swap: Cheesy Chili Mac

Recipe swap time again!  This time I received a recipe that I had bookmarked earlier and was wanting to make anyway so was very excited to see this One Pot meal show up in my inbox.

This is very rich and very cheesy as the name promises!  I decided to leave out the extra cup of shredded cheese in the pasta sauce because I was concerned it'd be too much (crazy considering how much I LOVE cheese) and it was still plenty cheesy.  This is essentially homemade Hamburger Helper.  Yum!

This week I submitted a recipe that I received in a previous swap: Pierogi and Kielbasa Bake.  The Cookaholic Wife had made a very similar version previously and her husband liked the recipe even more WITH my addition of the veggies!  See the full round-up at Taste of Home Cooking.


By the way, I think I'm officially going to try to make Fridays a series of posts: Fast Fridays.  Meals that you can make in 30 minutes or less.  What do you think?  And, any great recipes to share so I can build my repertoire?

Cheesy Chili Mac

Ingredients

• 1 Tbsp Vegetable oil
• 1 Onion, minced
• 1 Tbsp Chili powder
• 1 Tbsp Cumin
• 1/2 tsp Salt
• 4 Garlic cloves, minced
• 1 Tbsp Brown sugar
• 1 lb Ground Beef
• 2 cups Water
• 1 15 oz can Tomato sauce
• 2 cups Pasta (I used about 3 cups Penne since noodles are bigger and so they don't pack as well)
• 1 15 oz can Black beans, drained and rinsed
• 1 15 oz can diced tomatoes, drained (used diced tomatoes with jalapeno peppers)
• 4 oz Cream cheese, softened
• 2 cups Shredded mexican cheese blend (I used a sprinkling of sharp cheddar)
• 1/4 cup cilantro, chopped

Directions

1. Heat a 12" skillet over medium heat and add oil.  Heat until shimmering.  Add the onion, chili powder, cumin, and salt to the pan.  Cook, stirring frequently until the onion is soft, about 5-7 minutes.  Add the garlic and brown sugar and cook an additional 1 minute.  Add the ground beef and cook through.
2. Stir in the water and tomato sauce then add the pasta and stir again.  Cover and increase heat to medium-high.  Cook until al dente, about 12 minutes, stirring occasionally.  Add the tomatoes and black beans, then the cream cheese and stir until the cream cheese is incorporated.
3. Remove the pan from the heat and for extra cheesiness, add 1 cup of shredded cheese.  Stir until combined.  Sprinkle the remaining cheese over the top and cover.  Let stand for 2 minutes until the cheese has melted.  Top with cilantro and garnish with sour cream, if desired.

Source: Adapted from Jey of Cooking

Easy Cannellini Bean and Ham Soup

I don't know about where you live but around these parts walking my dog in the morning requires a sweatshirt, the A/C isn't kicking on during the day anymore, and the nights require extra close snuggling in bed.  This also means it's the time of year when NORMAL people resume eating soup (though, we already established that I personally eat it year round).  Rejoice!

My mother-in-law, Mary Lynn, gave me a ham bone from when she baked a ham knowing that I could turn it into something magically delicious.  I could have done something tried and true with it but you know me, I'm always up for trying a new recipe.  After some searching, I decided on this recipe.

What resulted was a soup that wasn't heavy yet was still filling and nutritious.  I added carrots.  I find they give soups an extra special (but not overwhelming) sweetness to them.  This soup was perfect for using the last of Summer's veggies while warming the bones from the chill of the onset of Fall.

Two Years Ago: Lasagna - I grew up on my mom's recipe and I guess this is how I came to like cottage cheese more than traditional ricotta in my lasagna.

Easy Cannellini Bean and Ham Soup

Ingredients

• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 2.5 tablespoons extra-virgin olive oil
• 1 14.5oz. can stewed tomatoes, coarsely cut
• 2-3 carrots, peeled and sliced
• 2 cups low-sodium chicken broth (omit if using ham bone)
• 2 (19 oz). cans cannellini beans, rinsed and drained
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (optional: ham bone)
• 1/4 teaspoon black pepper
• 10 oz spinach (roughly torn)

Directions:

1. In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).  Add the carrots and cook until soft (about 5-7 minutes).
2. Add the can of cut stewed tomatoes and juice to pot and stir.  If you are using a ham bone, add it now with enough water to cover.  When the liquid starts to simmer, add the beans, ham and black pepper. If not using a ham bone or you need more liquid, add the chicken broth now, stir and bring to a boil.  When the broth starts to boil, reduce the heat until it settles at a simmer.
3. When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat. Serve immediately.

Source: Modified from and as seen on Loves to Eat; Originally from Gourmet.

Recipe Swap: 7 Layer Taco Pie with Cornmeal Crust

Confession: I just may have gone a little crazy with modifications on this week's recipe swap.

Usually I stick as close to the original recipe as possible (swapping in things here in there due to preferences or just not having an ingredient on hand).  With this one, I saw so much potential.  As an aside, I recently took a "test" called StrengthsFinders and found one of my top strength themes is Maximizer.  Essentially someone with this strength likes to take something from good to great.  So, my mind went to concocting something grand...

I noticed that this recipe used a pastry puff crust but to me, that didn't feel very Mexican.  Valerie at Love Through the Stomach never claimed it was authentic anyway.  But then I thought...why not make a cornmeal crust instead?  And while we're at it, let's bake it in a tart pan so it looks pretty (and heck, my lovely tart pan deserves to be used more than once since it's arrival at Christmas time!)

Crust figured out.  Now for the filling.  I'm sure everyone's familiar with 7 Layer Taco Dips.  They're cold dips and usually the base layer is refried beans doctored up with taco seasoning and then there are 6 other layers...usually sour cream, guacamole, salsa, shredded cheddar cheese, onions, tomatoes, lettuce, and/or olives are somewhere in that mix.  It's really not all that much of a recipe as just layering whatever sounds good.  And that's where I drew my inspiration for this filling.  Which just by chance happened to be 7 layers once I put them in and counted.  Just my luck!

Ooooh, layers!

What resulted was something extremely comforting and soooo filling.  I quickly realized we could have used some help to finish eating this one because this was one literally heavy pie!

For this week's swap, I submitted Roasted Tomatillo Enchiladas and the swap round-up as always can be found at A Taste of Home Cooking's blog.

7 Layer Taco Pie with Cornmeal Crust
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Ingredients

For the Crust

• 1 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optionally added for a little "kick")
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 Tablespoon sugar
• 2 large egg yolks

For the Filling

• 1 pound lean ground turkey or beef
• 1 packet low-sodium taco seasoning
• 4 oz (1/2 package) Neufchatel low-fat cream cheese, softened
• 8 oz reduced fat sour cream
• 1 can black beans, drained and rinsed 
• lettuce, shredded (in this case I had leftover Cilantro-Jalapeno Slaw so that's what I used today)
• 1 small tomato, diced
• 1/2 small onion, diced
• cheddar cheese, shredded

Directions

For the Crust

1. Whisk flour, cornmeal, salt, and cayenne pepper in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Roll dough into a ball then flatten into disk shape. Wrap dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
2. Preheat oven to 375F.  Lightly grease a 9" diameter tart pan with removeable bottom (if you don't have one, a springform pan or pie dish will also do).  Unwrap dough disk; press onto bottom and up sides of tart pan.  Blind bake for 15-20 minutes, until crust is lightly golden brown.  Set aside to cool.

To Assemble the Pie

1. While the crust is cooling, brown the ground turkey or beef.  Drain fat and add taco seasoning, preparing per package directions.  Cover and set aside.
2. Combine cream cheese and sour cream in a bowl.  Spread an even layer into the bottom of the cooled pie tart.  Add a layer of browned beef followed by black beans.  Continue layering rest of ingredients.  Serve by cutting into slices and enjoy!

Source: A Christine's Kitchen Chronicles original drawn from many inspirations including my swap partner Love Through the Stomach, cornmeal crust modified from Bon Appetit, December 2000, and 7-Layer Taco Dip filling inspiration from All Recipes.

White Bean Roasted Red Pepper Dip

Welcome to the first new food post of 2011. 

Since I'm sure many of you have made New Years Resolutions that probably include something like "eating healthier" I decided to make today's post a very simple, healthy dip.  And, I apologize in advance for the sinful peanut butter fudge brownies that is in my queue to post soon.  This healthy(er) recipe will offset that one.  I also say healthier because I'm not really known to cook like a health nut anyway.  I love food too much to sacrifice flavor and comforting creaminess for health food.  Sorry.  But, if I happen to cook food that tastes delicious AND is healthy, that's a bonus! :)

I really must have a thing for this type of dip because I realized that I have no fewer than THREE distinct recipes bookmarked in my Google Reader.  That is a true sign that the recipe is to be made and will not dissapoint!

Also, this recipe has a single step in it.  Unless you count opening the cans and cleaning the dishes...then I guess you're up to two or three :).  Really can it get any easier than that?  The result tasted much like a hummus to me.  I served it with Stacy's naked pita chips (yum!), baby carrots, and celery sticks.  It's great for parties or whip up a batch to eat for your daily afternoon snack.  Snacking and several small meals throughout the day (about every 3-4 hours) is said to be one of the keys to energy management and weight loss, by the way.

So give this dip a whirl....literally!

Love Roasted Red Peppers?  This copy cat of Pasta Bravo will knock your socks off!
One Year Ago: Vanilla-Peppermint Cupcakes and Clone of a Cinnabon

White Bean Roasted Red Pepper Dip
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Yields: About 8 servings

Ingredients

• 1 (15 oz.) can of cannellini beans, drained and rinsed
• 1 small jar (about 1 cup) roasted red peppers, drained
• 3 ounces lowfat (neufchatel) cream cheese, softened
• 2 cloves garlic
• 1 tsp. finely chopped fresh rosemary (I used about 1/3 tsp dried rosemary)
• Juice from 1/2 a lemon
• salt and pepper to taste

Directions

1. Puree everything in a food processor until smooth.

Nutritional Information Per Serving: Calories: 77 / Fat: 2g / Saturated Fat: 1.3g / Carbs: 10.4g / Fiber: 2g / Protein: 4.1g

Source: As seen on and adapted by Elly Says Opa from Smitten Kitchen

The Easiest White Bean Chicken Chili

It's getting a bit warm out for chili (it got up to the mid-upper 60s today!) but I assure you that when I made this a couple of weeks ago, it was a bit chilly out still so this meal was entirely appropriate.  The title isn't lying.  It is by far the easiest chicken chili I've ever made.  Easiest soup at all, for that matter.

The flavor was great but here's the the thing.  My cheese cubes didn't melt and disperse into the soup.  They stayed as softened/melted brown colored cubes of cheese which just weirded me out.  Maybe it was the type of cheese I used?  I don't know.  It was Kraft Pepper Jack Cheese in a block and I sliced it into cubes like the directions said I should.  Next time if I make this again, I'd probably shred the cheese instead in hopes that it just might go INTO the chili instead of staying separate.

The Easiest White Bean Chicken Chili
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Ingredients

• 3 cans white beans, drained and rinsed
• 1 can diced tomatoes with chilis
• 1 can corn
• 1 tsp. cumin powder (optional for more flavor)
• 1 tsp chili powder (optional for more flavor)
• 3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into 2-inch cubes (I'd shred them next time instead)
• 2 cups salsa
• Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, fresh cilantro, diced fresh tomatoes, crushed tortilla chips, extra salsa, tabasco/cholula hot sauce, etc.

Instructions

1. Combine the beans, tomatoes, corn, cheese, spices (if desired), and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
2. Shred chicken breasts with a fork then stir to combine.  Serve with desired garnishes.

Source: Modified from Pink Parsley

Vegetable Soup (With Optional Sausage for the Men)

The vegetable soup purists out there are going to groan.  I never understand why many vegetable soups aren't truly vegetarian...many use chicken or beef broth and then sometimes even chunks of beef meat in the soup.  Why the heck is it even called vegetable soup, then??

The recipe that I was using started out almost purely vegetarian (it called for chicken broth but you can easily substitute vegetable broth to make it truly vegetarian) and in my mind the potatoes and all the veggies should add quite a bit of "substance".  But then, I thought about my husband and his NEED to have meat in a meal.  He complains that "soup runs right through" him as it is - including the really rich, filling, meaty soups like chili!  So I gave in and added some sliced smoked sausage to the broth but you don't have to.  That's why I'm calling this one Vegetable Soup (With Optional Sausage for the Men).  Because if the man (men) if your life are anything like mine, they will protest about the lack of meat in this soup!

As you already know I'm a soup fanatic.  This one was no different.  I made a few modifications (such as adding the sausage, reducing the amount of oil used to sautee the veggies, adding some beans for extra fiber, and adding a splash of red wine for depth - a tip I learned from my favorite Minestrone Soup recipe).  I think this one is a keeper.  A nice lighter soup that's quick to put together.  Don't forget that soup is also very forgiving...don't have an ingredient on hand?  Leave it out or use something else.  When all else fails, frozen veggies are your friend :).

Vegetable Soup (With Optional Sausage for the Men)
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Serves 4
Hands-On Time: 20m
Total Time: 40m

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 14.5-ounce cans low-sodium chicken broth (substitute low-sodium vegetable broth if you prefer to make this truly vegetarian)
• 1/2 pound Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 14.5-ounce can diced tomatoes (substitute tomato sauce if you want less chunky soup)
• 1/4 pound green beans, cut into 1-inch pieces (1 cup)
• 1 cup chopped broccoli
• 1 14.5 can kidney beans, drained and rinsed
• 1 smoked sausage, sliced (optional)
• 1/2 cup dry red wine (optional)
• Freshly grated Parmesan (optional)
• 1 cup water

Directions

1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
2. Add the broth, water, red wine, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
3. Add the tomatoes, green beans, kidney beans, sausage, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender.  Ladle into bowls and serve hot.  Sprinkle with Parmesan if desired.

Source: Modified from Real Simple Magazine, February 2003

Mexican Casserole

Oh my goodness this is absolutely heavenly (and probably artery clogging...but so worth it)! On the other hand, I can't say Chris enjoyed it as much as I did. He literally walked into the house and asked me "Is that sour cream I smell??". Sadly, I had to admit that yes, there was sour cream in the recipe and it was only after I had spread it across the entire casserole that I thought about his disdain for anything white and creamy. Normally I'd make his half "special"...no sour cream, no cream cheese, no mustard, no eggs that look like eggs, etc....so picky! :P  He ate some anyway, trying to avoid the sour cream that was slathered all over, trooper that he is.

Anyway, if you enjoy Mexican food and rich foods, you will LOVE this casserole.  It's a nice change from the typical taco salad (which we ALL know is our feeling lazy meal!).  I made it with low-fat sour cream and cheese...which made me feel marginally better about the fat and calories lol. Oh heck with it, everyone knows healthy stuff doesn't taste nearly as good hehe!

PS: If you have leftovers, nuking works fine.  Just crush some fresh tortilla chips on top after you re-heat and it tastes good as new!  It was also delcious over spaghetti noodles...like Mexican Skyline!

Mexican Casserole
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Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

• 1 pound lean ground beef
• 1/2 packet low-sodium taco seasoning
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream (I used about 1 cup of Kroger Tex Mex Sour Cream Dip)
• 1 (2 ounce) can sliced black olives, drained (optional)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper 
• 1/2 cup chopped fresh tomato
• 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain grease and return meat to pan.  Stir in taco seasoning and salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
3. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, then pour chili beans on top.  Sprinkle olives, onion, green pepper, and tomato over the beans. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Source: Modified from All Recipes

Turkey Bean Pumpkin Chili

I know what you're thinking...pumpkin in chili?!  I know, those were my exact thoughts, too.  But I saw this recipe in a blog that I follow and out of intrigue I bookmarked it.  In honor of Halloween, I decided now was the perfect time to give this one a shot and I'm glad that I did.  You can barely detect the pumpkin...I feel like it contributes a velvety texture and a boost of nutritition but under the radar!  Who doesn't like recipes with extra hidden veggies?!  Not to mention turkey chili has to be healthier than the typical beef versions...

I was hestitant at first to add the cinnamon but then I figured Skyline Chili is rumored to have cinnamon (and chocolate!) in it and I LOVE it so maybe it'd be good in this type of chili too (and makes sense with pumpkins, in my mind).  When I first did and tasted it I freaked out because it tasted so prominent and weird and I thought I had ruined my chili.  But by the end of the simmering time the spice flavor had mellowed and it added a nice note of complexity to the chili.  Delicious!

Turkey Bean Pumpkin Chili
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Photo Credit: Erin's Food Files





Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalepenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn
2 cups (1 14.5 ounce can) pumpkin puree
1 12oz can tomato juice OR 1 14.5oz can tomato sauce (optional)
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
cayenne pepper to taste
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash of cinnamon (optional)
fresh cilantro (optional)
shredded Cheddar cheese (optional)
sour cream (optional)

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, pumpkin, corn. Season with chili powder, cumin, pepper, salt, and cayenne.  If preferred, thin the chili with tomato juice or sauce and add a dash of cinnamon.
3. Reduce heat and simmer at least 20 minutes. If preferred, stir in fresh cilantro and serve topped with Cheddar cheese and sour cream.

Source: Adapted from Erin's Food Files

(Sugary Sweet) Chili

It's about 64 degrees in the house and I'm cold but doing my best to hold out a bit longer before turning on the heat.  I know it's not getting any warmer (heck, it's still warmer in the house than it gets outside during the day) but I'm trying to conserve energy :).  Since Chris and I have yet to figure out how to get our gas fireplace to work (hints?), I'm making delicious winter standby foods to help warm the soul.  On the menu tonight was a traditional chili recipe that came from his mom but I modified to suit my tastes.  It was temperature hot, hardy, had a bit of kick (but not nearly as much as that white chicken chili!), and really hit the spot!

Winner of  

2nd Annual Chili Contest

(Sugary Sweet) Chili
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Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 green pepper, diced
• 1 small onion, diced
• 1 can Bush's chili beans in sauce
• 1 (14 oz) can tomato sauce
• 1 (14 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1/2 packet reduced sodium chili seasoning
• 1 tsp salt
• 1/4 cup sugar
• Black pepper
• Siracha or other hot sauce
• Shredded cheddar cheese, optional

Directions

1. In a large cooking pot over high heat brown hamburger meat with chopped onion.  Drain grease.
2. Add diced green peppers and chili beans with sauce.  Then add salt, sugar, pepper to taste, hot sauce to taste, and chili seasoning.
3. Add cans of tomato sauce and diced tomatoes, including juice.  Add tomato paste and then fill paste can with water and add 1 can (6 oz) water.
4. Bring ingredients to a boil then reduce heat to a simmer.  Simmer for about an hour.
5. Serve hot and sprinkle with cheddar cheese, if desired.

Source: Modified from Momma N.

Cha Cha's White Chicken Chili

It's not often that I find a recipe that is TOO hot for me (I usually have to ADD some heat)!  This one...well, it was too hot as written but with some modifications it would be delicious without burning your mouth up :).  I had made this a few times in the past but it's been awhile so I must have forgotten about this and my tweaks so now I have a spicy batch.  For those coming to the open house, ask me to try a bite if you like it hot!!  I also think it's a bit too thin to be a "chili" as written so I took some steps to make it a bit more hearty.  I figure this is pretty darn healthy because it has no oil or fat other than what's in the broth and chicken meat.  And all those beans must add up to a good amount of fiber.  ("Beans beans they're good for your heart, the more you eat the more you fart, the more you fart the better you feel, so eat some beans with every meal!" Ha!)  Below are my modifications.

Cha Cha's White Chicken Chili
(Source: Modified from All Recipes)

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS 4

INGREDIENTS (Nutrition)

• 1 onion, diced
• 3 cloves garlic, crushed
• 2 ounce canned diced jalapeno peppers, drained 
• 6 ounce canned chopped green chile peppers, drained 
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper (optional - for more heat) 
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can water 
• 2 chicken breasts
• 3 (15 ounce) cans white beans, drained 
• 1 cup shredded Monterey Jack cheese

DIRECTIONS

1. In a stockpot on high heat, add chicken broth and can of water.  Heat until boiling then add chicken breast and reduce heat to simmer.
2. Add onion, garlic, jalapeno, green chiles, cumin, oregano, and cayenne pepper. 
3. Cook for about 30 minutes or until chicken is cooked throughout. 
4. Remove chicken and let cool on cutting board or plate for several minutes before shredding into bite size pieces.  Return chicken pieces to soup.
5. While the chicken is cooling, add 2 cans of beans to soup.  Take the third and mash the beans before adding to the soup.  Simmer for 15 minutes, stirring occassionally.
6. Remove the soup from heat.  Slowly stir in the cheese until melted.  Serve warm with tortilla chips and top with a dallop of sour cream, if desired.

Jamie's Minestrone

I have a confession to make.  I have a slight love affair with SOUP!  This is the receipe that started my love for cooking it.  And, ever since, I've scoured the internet for different soup recipes to try to make and restaurant soups just never quite seemed to measure up anymore.  Winter, Spring, Summer, or Fall I'm making some sort of soup in this house!  They can be relatively healthy (this one is!) and by making it at home, you help control the salt content.  Plus, most soups make LARGE batches and freeze well for quick meals later.  (Note: if you want to freeze this one, DO NOT add the noodles or it'll suck up all your delicious broth!  Only add noodles when ready to serve!).  Give this one a try - it's chock full of veggies and my absolute favorite!

Jamie's Minestrone
(Source: modified from All Recipes)

PREP TIME	35 Min
COOK TIME	50 Min
READY IN	1 Hr 25 Min

SERVINGS says 4 but it makes a whole stock pot full! 

INGREDIENTS (Nutrition)

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 4 cups chicken broth (for pure vegetarian, substitute vegetable broth)
• 2 cups water
• 4 cups tomato sauce (or do 1 can sauce, 1 can diced/stewed tomatoes if chunks desired)
• 1/2 cup red wine (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated Parmesan cheese for topping

DIRECTIONS

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. 

Mexican Chicken and Rice Casserole

Another new recipe...trying to use up the canned chicken that my mom had given me a couple months ago.  This recipe was easy enough (came mostly from cans!) and pretty healthy (only 216 calories, 3g of fat per serving!  let's not forget it also gives you 4g fiber).  The original recipe called for cooking in a Dutch Oven but I don't have one of those.  Instead of dirtying another dish to bake in the oven I opted to cook the whole dish on the stove and it worked out fine.  Just make sure you have a big enough pan because it makes A LOT!  I added tabasco sauce and a sprinkling of Mexican style cheese to mine after I dished it out as a personal preference.

Mexican Chicken and Rice Casserole
(Source: modified from All You magazine)

Prep: 15 min.

Cook: 30 min.

Serves: 8

Cost per serving: $1.41

Ingredients

• 1 Tbsp. vegetable oil
• 1 red onion, chopped
• 1 tsp. garlic, minced
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 2 cups uncooked white rice
• 1 14.5-oz. can low-sodium chicken broth
• 1 14.5-oz. can diced tomatoes with jalapenos
• 1 15.5-oz. can black beans, drained and rinsed
• 1 14.5-oz. can whole-kernel corn, drained
• 1 4.5-oz. can chopped green chilies
• 1 12.5-oz. can chicken breast in water, drained
• Salt and pepper, to taste
• 1 tsp. dried parsley
• Tabasco sauce (optional)
• Mexican style cheese (optional)

Directions
1. In a large saute pan over medium heat, warm oil. Add garlic and onion and saute until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with parsley, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until rice is tender and liquid has been absorbed, 25 to 30 minutes.  Stir occasionally.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.  Sprinkle with cheese and tabasco sauce, if desired.