Sloppy Josés

These sandwiches are a twist off the traditional Sloppy Joe.  The addition of chile peppers, salsa, and beans gives them a kick and I "twisted" them even further and made them with lentils instead of beef.  (If you want to use beef instead of lentils just use 12 oz. lean ground beef.)  Super!  Austin originally found the recipe in a Better Homes and Gardens Junior Cook Book we checked out from the library.  I loved the way they turned out after the changes we made.  Definitely a keeper!

Sloppy Josés

1 cup dry lentils, rinsed and sorted
4 cups water
1/2-1 can refried beans, fat free (use more or less depending on how thick you want your filling)
1 (4 1/2 oz.) can diced green chile peppers
1/2 cup salsa
1 small onion, diced
1/4 cup water
1/2 teaspoon minced garlic
6 hamburger buns
Toppings:  lettuce, sliced olives, pickles, guacamole, diced tomatoes, shredded cheese, and/or sour cream if desired

Rinse and sort dry lentils, removing any stones.  Place in a saucepan with 4 cups water.  Bring to boil.  Reduce heat to med-low and place lid slightly ajar over pan.  Simmer for 20 min. or until soft.  Drain off any remaining liquid when done.  Set aside (or go on to the next step while the lentils are cooking.)

In a large skillet, saute diced onion.  Add 1/2 can (about 3/4 cup) refried beans, green chilies, salsa, water, and minced garlic to the skillet.  Stir in cooked lentils.  Cook on medium-high heat, stirring occasionally, until mixture comes to a boil.  Add more refried beans if desired.  Turn burner to low heat.  Cook for about 10-15 minutes or until mixture is thick and most of the liquid is gone.

Spoon mixture onto buns.  Top with desired toppings.  Serve.

Black Bean Avocado Salad

You could make a meal out of this salad.  I love how fresh and light it is.  No heavy oils.  Make it at least an hour in advance so that the flavors can blend.

Black Bean Avocado Salad

2 cans Black Beans, drained and rinsed
1 1/2 cups frozen corn, thawed
2 tomatoes, diced (I like vine ripened or Roma)
1 avocado, diced
chopped cilantro to taste (1/2-1 cup)
2 green onions, diced
garlic salt, to taste (or you can just use salt)
juice from one lime

Mix all ingredients in a bowl.  Refrigerate for at least an hour before serving.

Red Bean Veggie Burgers

These veggie burgers are soooo delicious!  They have the best flavor.  Leave nothing out!  You won't be disappointed.  I have substituted a green bell pepper for the red but that's it.  The kidney beans give them a nice red color and the vegetables are simply delicious together.  I usually double the recipe so I can have leftovers.  Leftovers are great reheated.  I love to crumble them over a salad for another meal option.  A single recipe makes about 4 burgers.

Red Bean Veggie Burgers

1 (15oz) can kidney beans, drained, rinsed
1/2 cup uncooked rolled oats
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
1 small carrot, shredded
1/2 medium red bell pepper, chopped
1 garlic clove, minced
3 Tbsp. ketchup
3/4 tsp salt
1/2 cup cooked brown rice

In a food processor* bowl with metal blade, combine first 9 ingredients; process with on/off pulses until coarsly chopped. Do NOT puree or they won't hold their buger shape.  Shape mixture into 4 patties, 1/2 inch thick.  Cook in a skillet lightly greased with olive oil on medium high for about 5-6 minutes on each side or until nicely browned and warmed through.  Do not flip burgers more than once or they could lose their shape.  If they do, just pat them back together.  Place burgers on whole wheat bun with lettuce, tomato, onion or any other hamburger fixin's you like.

*This can also be done by blending kidney beans in blender on low then putting mashed beans into bowl and adding finely chopped veggies, ketchup and salt. Stir in cooked brown rice.

B-B-Q Ranch Chopped Salad

It's getting to be salad time!  That means it's too hot to cook!  We've been having plenty of days in the 90s already.  Whew!  I made this up yesterday with what we had on hand in our fridge.  I think the only thing that was missing was tomatoes.  How could I be out of tomatoes?!  I'll definitely be adding those in next time because there will definitely be a next time for this salad.  Great flavor and my kids just inhaled it!  We ate the entire bowl for one meal!  If you're not planning on eating it all in one meal I'd probably suggest doing half the recipe or else putting the dressing just on the salad you're planning to eat right away.  This reminded me of California Pizza Kitchen's B-B-Q Chicken Chopped Salad.  It's one of the only things I've ever had at CPK and after making that soup the other day I've been craving their salad ever since.  This definitely satisfied that craving!  It was great without chicken but you could also add grilled B-B-Q chicken.  Great way to use up some leftovers for the upcoming grilling season!  We added some Honey-Roasted Walnuts for fun.  But those are delicious no matter what!

B-B-Q Ranch Chopped Salad
1/2 head Romaine lettuce
1/2 bag Baby Spinach (or more)
1/3 purple onion, diced into small pieces
1 cucumber, diced into small pieces
2 carrots, diced
2 tomatoes, diced
1 can black beans, rinsed and drained
1 can sweet corn, drained
1/2 cup B-B-Q sauce
1/2 cup Ranch Dressing
Honey-Roasted Walnuts, optional


Rinse, dry, and cut lettuce into 1/8-inch-wide strips.  Cut spinach into 1/8-inch-wide strips.  (I just grab a handful at a time and slice through it all.)  Combine greens with diced onion, cucumber, carrots, beans, and corn...and tomatoes!  In separate bowl mix Ranch dressing with B-B-Q sauce.  Drizzle over salad and mix until coated.  If you need more dressing just mix equal proportions of dressing and sauce.  You might want extra to serve with salad at the table.  Serve with Honey-Roasted Walnuts if desired.

Enchilada Soup

OK.  I finally have another soup recipe.  You know we love soup around here.  This one tastes a lot like enchiladas and has some good vegetables in there as well.  Serve with a nice green salad and you're set!  You can add chicken if you want, too.  This soup comes together very fast!

Enchilada Soup

1 (10 oz.) can enchilada sauce + 1 can milk (more if desired), I used almond milk
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can tomatoes, I used roasted garlic and onion flavored
1 can cream of chicken soup
1/2 cup onion, diced
1 red (or green) pepper, diced
1 yellow squash, diced
1 cup frozen corn
Canned or shredded chicken, if desired
Sour cream, shredded cheese, chopped black olives, crushed tortilla chips, optional

In a large pot saute onion, pepper, and squash until soft.  Add enchilada sauce, milk, black beans, tomatoes, soup, and chicken, if desired.  Heat until warm and bubbly.  Serve with your choice of toppings.

Pumpkin Spice Roasted Chickpeas

I ran accross this recipe today and HAD to make it.  I had everything I needed and whipped some up just in time for my kids to have as a school snack.  Talk about a healthy and satisfying snack!  They were so good!  I think they would also be very yummy on a salad.  I made a double batch (because one can of beans doesn't last very long in my family) and they were gone in minutes.  Give these a try if you're looking for something sweet and healthy to snack on or if you need a new salad topping!

Pumpkin Spice Roasted Chickpeas

1 can of chickpeas, rinsed, drained and patted dry
2 T. maple syrup (you could also use agave nectar)
1 t. canola oil (or oil of your choice)
1 t. apple cider vinegar
1/8 t. salt
1/4 t. nutmeg
1/4 t. ginger
3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.  Spread chickpeas on a cookie sheet sprayed with cooking spray.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Seven Layer Dip

This is the recipe my mother-in-law makes.  We love it and make sure it's included in our New Year's Eve party every year...along with any other occasion.  Very good!  She usually makes hers in a sheet cake pan.  I usually do mine in an 8x8 glass pan.  You just have to adapt the amount of ingredients depending on what size you want and what you like.  For example, in the 8x8 size I use 1 can refried beans, guacamole made with 2-3 avocados, a little more than 1 cup of sour cream mixed with the taco seasoning, and then onion, olives, tomatoes, and cheese to taste.  This recipe just gives you the order of the seven layers.  The rest is up to you! 

Seven Layer Dip

Layer in order given on a sheet cake pan (or any other size):
-Refried Beans
-Guacamole
-Sour cream, mix with one packet of taco seasoning
-Green onion, thinly sliced
-Tomatoes, chopped
-Olives, sliced
-Grated cheddar cheese
Serve with tortilla chips and enjoy!

Gnocci with White Beans and Pesto

We loved this recipe! It's pretty simple to throw together especially if you already have pesto made up (or bought). I made my own Speedy Spinach Pesto to go with it. Gnocchi (pronounced 'Noki') are a type of pasta made from potatoes. They look like almond shaped little lumps of dough. In the photo here, I used mini-size gnocchi. Normally they are larger in size. You can typically find gnocchi in the pasta aisle at your grocery store. I buy mine at Wal-mart and they are in fresh sealed vacuum packs. For this recipe I didn't have any canned fried onions, so I left them out. I'll put them in the recipe but personally I don't think you would even need them! If you've never tried gnocchi give it a try!

Gnocchi with White Beans and Pesto

1 pound pre-packaged gnocchi
3 Tbsp. olive oil
8 oz. fresh mushrooms, de-stemmed and quartered
1 cup celery, diced
1 (15.5 oz.) can Cannellini (White) Beans, rinsed and drained
2 cups packed baby spinach leaves
1/4 cup black olives, sliced
1/2 tsp. ground sage
1/2 tsp. salt
1/3 cup canned fried onions
3/4 cup pre-packaged or homemade pesto
1/2 cup low-sodium vegetable or chicken broth
1/8 cup grated Parmesan cheese, optional

1. Prepare gnocchi according to package directions; drain and set aside.
2. Heat a 10-inch skillet and 1 Tbsp. olive oil over medium-high heat. When warm add mushrooms and cook for three minutes.
3. Add celery, cover and cook one minute more until celery is bright green and soft.
4. Uncover and cook until water has evaporated.
5. Remove celery and mushrooms from pan and set aside.
6. Add remaining 2 Tbsp. olive oil; when warm add drained gnocchi and brown it alone until bottoms are crisp.
7. Stir and continue to brown the other sides.
8. Turn off the heat; add mushrooms, celery, cannellini beans, spinach, olives, sage, salt and onions.
9. In a separate bowl, mix pesto and broth together.
10. Top gnocchi with sauce and Parmesan cheese; mix well. Serve.

Makes about 6 servings.

Click HERE for my Speedy Spinach Pesto recipe.

Mexican Style Black Beans and Rice

There's nothing fancy about this meal. In fact it's just Rice-a-Roni doctored up "Brooke" style. But boy is it good! This is one of my quick meals that I normally have everything on hand for. My kids love it and it tastes great. I like to serve it with crushed tortilla chips and a little bit of sour cream on top if I have any. Mmmm...

Mexican Style Black Beans and Rice

2 boxes Rice-a-Roni, Mexican Style flavor
1 Tbsp. olive oil
4 cups water
1 (10 oz.) can Rotel, tomatoes and green chilies (I use Mild)
1 can black beans, rinsed and drained (I've used kidney beans, red beans, and pinto beans, too)
1 cup frozen corn
1 cup frozen chopped broccoli
crushed tortilla chips, optional
sour cream, optional

In a large skillet, combine rice-pasta mix with 1 Tbsp. olive oil and saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly add 4 cups water and special seasoning packets. Stir in Rotel, black beans, and corn. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes or until rice is tender. Add broccoli about half way through so that it stays nice and bright green.  Serve with crushed tortilla chips and sour cream if desired.

Enchilada Skillet Bake

Otherwise known in our family as "Dallin's Favorite Dinner". It has the taste of enchiladas with the convenience of stove top cooking. This is one of my quick and easy meals that I usually try to have ingredients for. Serve with a salad and you've got a meal in less than 10 minutes. I originally got the recipe from my roommate, Emily, at BYU. There were 4 of us living in our apartment and we would rotate cooking meals for each other. This was my favorite meal of hers and I always loved it when she made it. I have since adapted it to my family's taste. The original recipe had ground burger in it (I believe...I can't remember exactly now) and shredded cheese melted into the mixture. I can't remember if it had corn or not. You can tell I've been making it "our" way for awhile now. I don't put any cheese in ours but occasionally I have added a tablespoon of cream cheese that I have leftover and that does make it creamy! You can make it with whole grain tortillas for a healthier variation. I used to always use Wal-Mart's store brand enchilada sauce but it isn't carried in our store anymore. I don't know if it's been completely discontinued or if it's just my store but I'm very sad about it. It was my favorite enchilada sauce fore sure! If you can find it in your store I would suggest using it...and if you're close to me let me know where you got it! :o)

Enchilada Skillet Bake

1 (10 oz.) can enchilada sauce
1/4 can water (or more if needed)
1 1/2 cups frozen corn
1 can pinto beans, rinsed and drained
6-10 tortillas, depending on size

In large skillet, heat enchilada sauce and frozen corn until corn is warm. Rip tortillas into about 2" pieces. Stir to coat with sauce. Add tortillas until almost all liquid is absorbed. If it gets too dry just add water if needed. (I've added up to 1/2 can without any change in taste.) You can also add tomato sauce if it seems too spicy for your taste. Simmer on low stirring often for about 5 minutes or until tortillas are soft. Add pinto beans and stir until warm. Can add shredded cheese if desired. (I suggest trying it without cheese first. It's very good and really...you won't miss it or the fat and calories!) Serve warm with a salad on the side.

Black Bean Rice Burgers

Feel like a different kind of burger? These are a great alternative. I got this recipe from my sister, Amy. Very simple and very good! You HAVE to make the sauce to go on the buns. That's what makes them even better! This is one of our favorite meals. I use a smaller measuring cup and we can get 6-8 burgers out of this recipe. Normally you would get 3-4 using the 1/2 cup scoop.


Black Bean Rice Burgers

1 can (15 oz.) black beans, rinsed and drained
1 egg
1 cup cooked brown rice
2 Tbsp. + 1/4 cup salsa
1 small onion, finely chopped
salt and pepper to taste
lettuce and tomato
1/4 cup reduced fat sour cream
sliced cheese, optional

In a mixing bowl, mash beans with fork. Add rice, onion, egg, salt and pepper, and 2 Tbsp. of the salsa; mix well. Using a 1/4 or 1/3 cup (or 1/2 cup if you want a bigger burger) measuring cup, drop onto sprayed, preheated skillet or electric skillet. Flatten slightly. Cover. Cook on low to med-low heat for 4-5 minutes. Flip with a sprayed spatula. Can be fragile. If they fall apart just pat back into shape. (Try to avoid flipping more than once. The secret is to slow cooking to avoid having to turn too often.) Cover again. Cook until firm and brown. Place sliced cheese on burgers to melt, if desired.

SAUCE:
In small bowl, combine 1/4 cup. sour cream and remaining 1/4 cup salsa. Spread generously on toasted hamburger buns, both sides. Assemble with lettuce and tomato. Enjoy!

Black Bean Fajitas

This is one of my most favorite meals of all time. They are fast, easy, filling, and delicious! Another great way to use up leftover brown rice as well. Top them with some guacamole and you are set! This can also be served on a bed of rice instead of tortillas. I like to use the Great Value brand seasoning packet sold at Wal-Mart. I've tried many different kinds and this one is by far my favorite and at about $.35 you can't go wrong! If you do not have access to a seasoning packet, feel free to season with your own seasonings. I recently found a fajita seasoning in a bottle at our local Kroger grocery store that has no salt or MSG which is definitely a plus! It is Fiesta Brand Extra Fancy salt free Fajita Seasoning. A pretty tasty alternative.

Black Bean Fajitas

2 green bell peppers, cut into strips (can also use red or any other color peppers)
1 onion, cut into strips
1 portabella mushroom, cut into strips (you could also use regular mushrooms)
1 cup frozen corn
1 can black beans, rinsed and drained
1 fajita seasoning packet + 1/4 cup water
2 cups cooked brown rice (or 1 cup uncooked brown rice cooked on low in a covered pot for 45 min. in 2 cups of water)
guacamole
salsa, sour cream, and cheese if desired

Cook brown rice as directed if you don't already have leftover rice on hand. In a large skillet heat 1-2 Tbsp. olive oil and saute vegetables until tender crisp. (In the summer you can cook the vegetables out on the grill!) Add black beans. Combine fajita seasoning mix with 1/4 cup of water. Add to cooked vegetables. Stir and cook until most of the liquid is absorbed.

To assemble: I usually spread the guacamole on the tortilla first, then brown rice, and finally vegetable mixture. Top with sour cream, guacamole, salsa, or cheese if desired.

White Bean Tortilla Soup

This is a tasty alternative to chicken noodle or regular chili. Delicious with a salad on the side. For a larger crowd (or if you want leftovers) you will want to double the recipe. Great way to use up "stale" chips or chips that have lost their "crunch". I have substituted cream of mushroom soup instead of cream of chicken with great results. Sometimes to make it stretch a little further I add another 1/2 to whole can of water and an extra handful of chips. We give it two thumbs up in our family!


White Bean Tortilla Soup

1 Tbsp. olive oil
1/2 cup diced onion
1/2 tsp. cumin
4-6 shakes of hot sauce, I like Cholula Hot Sauce (the one with the round wooden lid)
2 cans Great Northern or cannellini beans, rinsed and drained
1 can cream of chicken soup (I like to use the 98% fat free kind) + 1 can water
1 (14 oz.) can reduced sodium chicken broth
1 (4.5 oz.) can diced green chilies
1 cup frozen corn
3 cups tortilla chips, divided

In a large soup pot, saute onion in olive oil. Add beans, soup, water, broth, cumin, hot sauce, chilies, and corn. Add 2 cups coarsely crushed chips. Stir and heat to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Salt and pepper to taste. Serve with tortilla chips and diced fresh cilantro, if desired.

*Can also add cooked chicken and/or shredded Monterey Jack cheese with jalapeno peppers

Goulash

This is a vegetarian version of Goulash that I made up. It has the yummiest flavor! Of course you could always add ground burger to it if you prefer. Normally I use elbow macaroni for the pasta but the last time I made it I used the new Piccolini® Mini Wheels by Barilla. The boys loved that! So fun!

Goulash

In a large skillet saute in olive oil:

1 green pepper, diced
1/2 cup onion, diced

Add:

2 cups shredded cabbage

When veggies are tender crisp add:

1 (8 oz.) can tomato sauce + 1 can water
1 (14.5 oz.) can diced tomatoes-I like to use the Del Monte Garlic & Onion flavor
1 tsp. garlic powder
1 can Great Northern beans, drain and rinse
1 tsp. basil
1/2 packet dry Golden Onion soup mix (or you could use regular onion soup mix)
2 cups uncooked Elbow Macaroni

Cover with lid and simmer for approximately 15 minutes or until pasta is soft. Enjoy!

Aztec Couscous

Sorry, the picture is so blurry. We ate this with some salsa, and guacamole garnished steak. It was really good, especially if you like that cilantro and lime taste. I don't remember where I got the recipe from, but I've been carting it around ever since I had a couscous dish at the British Museum.

1 cup plain couscous
1/2 tsp ground cumin
1 tsp salt
Mix together in a heatproof bowl. Pour 1 cup boiling water over couscous. Cover tightly and let sit until water is absorbed, about 5 to 10 minutes.
Toss In:
1 can black beans, rinsed
1/4 cup purple onion, finely chopped or minced
1/4 cup fresh cilantro, finely chopped or minced
1 jalapeno, minced (I had to reduce this to 1/2 jalapeno so my kids would eat it)
Mix in :
1-2 tbsp olive oil
3-4 tbsp freshly squeezed lime juice
Serve warm or at room temperature.

Vegetarian Taco Salad or Taco Filling

In our home we don't eat a lot of meat and we also try to limit dairy. This is a vegetarian version of a favorite. The guacamole keeps it creamy even without sour cream. My kids eat this up!  This can easily be placed in tortillas for regular taco filling as well.

Vegetarian Taco Salad or Taco Filling

1 can black beans, rinsed and drained (you could also use pinto beans if you prefer)
1 can kidney beans, rinsed and drained
1/2 package of Taco Seasoning (I use the 30% less sodium kind by McCormick)
2/3 c. water

Heat beans, water, and taco seasoning in a large skillet. Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add more water if needed.

Serve over mixed salad greens. Top with tomatoes, cucumbers, onions, olives, guacamole, salsa, etc. We always add some broccoli slaw as well. Sprinkle with crushed tortilla chips if desired.

Brooke's Jambalaya

You've gotta love those dinners that are so easy to put together and taste great when you're finished. This is one of those recipes. The longest part is waiting for the brown rice to cook but if you had it cooked in advance...wow! This recipe is "Brooke's Jambalaya". I call it that because...well I made it up myself! I felt like something "jambalaya-ish" one night and this is what I came up with. (Whenever I make something up I always write down what I'm doing just in case it's a keeper!) It is one of our favorites. You could always make it vegetarian by omitting the meat. Here goes:

Brooke's Jambalaya

2-3 c. cooked brown rice
1/2 lb. smoked sausage, such as kielbasa, sliced (You know those sausages that are shaped like a horseshoe? I use the Turkey Smoked Sausage such as Louis Rich. Less fat and better for you. Tastes just as good.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1-2 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes in juice (I like to use the Italian flavored ones)
1 Tbsp. Worcestershire sauce
1 tsp. liquid smoke ( I like the hickory flavor.)
1-2 chicken bouillon cubes
1/4 tsp. dried leaf thyme
1/4 tsp. ground cayenne pepper (More or less to taste. This is as far as I can go with my kids.)
2-3 whole bay leaves
1 can red beans (or kidney beans), drained and rinsed
1 (8 oz.) can tomato sauce + 1 can water
salt and pepper to taste

Saute onion, celery, garlic, and green pepper in olive oil until tender. Add all ingredients except rice and simmer about 25 min. (I usually simmer it then entire time the rice is cooking.) Add cooked rice. Add more water or tomato sauce while cooking if needed. Can also add cooked chicken and/or shrimp and a few drops of hot sauce if you want more heat. Remove bay leaves before serving. My kids LOVE this meal. It is very adaptable, too. For instance...sometimes I don't have the sausage or want a more vegetarian meal so I leave it out and add a little more liquid smoke. It still gives it that smoked flavor. I've also made it with leftover bratwurst. Anything goes! After all...this is Jambalaya!

Hamburger Corn-Pone Pie...Vegetarian Style

This is a vegetarian version of one of our family favorites. We just had this tonight and it was a hit. My boys love it!



Hamburger Corn-Pone Pie-Vegetarian

1 can black beans, drained and rinsed
1 can white/Great Northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1/4 c. salsa
2 tsp. cumin
1 Tbsp. Worcestershire sauce
2 tomatoes, diced
1 box cornbread muffin mix (like Jiffy) or 1/2 standard cornbread recipe

Heat all ingredients except cornbread in a skillet until heated through. You want this part to be hot so that the cornbread cooks all the way through and isn't doughy. While this is simmering go ahead and make the cornbread topping: I use 1 small package of corn muffin mix (prepare as directed) or you can use 1/2 of a standard cornbread recipe. Pour hot bean mixture into a 1 or 1 1/2 quart baking dish. Top with corn bread batter, spreading carefully with wet knife or rubber spatula. Bake in preheated oven at 400 degrees for 20 min.


Hamburger Corn-Pone Pie-Original

1 lb. ground beef
2 tsp. chili powder
1 tsp. Worcestershire sauce
1 can kidney beans, drained
1/3 c. chopped onion
3/4 tsp. salt
1 c. canned tomatoes
1 box cornbread mix or 1/2 standard cornbread recipe

Brown meat and chopped onion and add seasonings and tomatoes. Cover and simmer over low heat for 15 min. Add kidney beans. Pour into 1 or 1 1/2 quart baking dish. Top with cornbread batter. Bake in hot oven at 400 degrees for 20 min.