Southwestern Black Bean Casserole

1 can corn, drained

2 cups low sodium vegetable broth

1 cup chunky salsa

2 tbsp nutritional yeast

1 red bell pepper diced

1 green bell pepper diced

1/2 yellow onion diced

2 cans black beans, drained and rinsed (about 2  3/4 cups)

1 cup uncooked brown rice

1/2 bunch cilantro leaves, chopped

Optional toppings:  avocado, fresh tomatoes

Preheat the oven to 400F.  Mix the vegetable broth, salsa and nutritional yeast together in a medium pot and bring to a boil over high heat.

While the liquid is heating up, spread the peppers and onion evenly across a 9x13 pan or casserole dish.  Sprinkle the corn and black beans over the veggies, then add the uncooked rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.  Cover the casserole with aluminum foil and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with fresh cilantro, avocado or tomatoes.  Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Black Bean Salad

This easy Black Bean can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!

PREP TIME   15 minutes

SERVINGS    6

Ingredients

·         1 15 oz can black beans, rinsed and drained

·         1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn

·         1 cup halved cherry or grape tomatoes

·         1 cup chopped red bell pepper

·         1/2 cup chopped red onion

·         1/2 cup chopped cilantro

·         Juice of 1 1/2 limes

·         1 tablespoon olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon chili powder

·         1/4 teaspoon ground cumin

·         1 large avocado pitted, peeled, and chopped

Instructions

1.    In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.

 

Recipe Notes

This salad can be made in advance, up to 1 day, just wait to stir in the avocado until serving time.

For WFPB omit the olive oil

https://www.twopeasandtheirpod.com/black-bean-salad/

Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies

From:   https://shaneandsimple.com/3-ingredient-banana-oatmeal-cookies/

• Total Time: 20 minutes
• Yield: 12 cookies 

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Description

Healthy Banana Oatmeal Cookies are so easy to make and require just 3 simple ingredients. Vegan and easily made gluten-free, these cookies are perfect for breakfast, dessert, or a snack.

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Ingredients

• 3 very ripe bananas 
• 2 cups old fashioned oats
• 1/3 cup mini chocolate chips (I prefer Enjoy Life mini chips)

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Instructions

1. Preheat your oven to 350˚F and line a baking sheet with parchment paper.
2. Peel and place the bananas into a medium-sized mixing bowl. Using a potato masher or fork mash the bananas until they are kind of smooth. If there are a few chunks that’s totally fine.
3. Add the oats and combine them with the bananas using a wooden spoon or rubber spatula. Fold in the chocolate chips until everything is well combined.
4. Spoon out 1 heaping tablespoon of the mixture using a cookie scoop or a 1 Tbsp measuring spoon and place it onto the baking sheet. Use the back of a spoon to flatten the dough out just a bit. Continue until you have made 12 cookies or all of the cookie dough is gone.
5. Place into the oven and bake for 12-15 minutes. The cookies should be slightly golden.
6. Remove and let cool for a few minutes. Enjoy!

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Notes

3 Ingredient Banana Oatmeal Cookies can be frozen for up to 3 months. Place in the refrigerator overnight to thaw.

If you want “flatter” cookies form them with your hands before placing them on the baking. They do not spread like regular cookies.

Be sure and gluten-free oats for a gluten-free version.

Healthy banana oatmeal cookies can be kept in an airtight container at room temperature on the counter. You can also store them in the refrigerator for up to 7 days.

Place in a freezer-safe container once they’ve cooled and store for up to 3 months in the freezer.

You may use quick oats if that’s all that’s available. But, you may need to add extra the mixture is a little wet. 

Alli's Easy Tangy Southwest Salad

 

2 heads of romaine lettuce

1 large red bell pepper

1 can black beans

1 can whole kernel corn

1-2 avocados

1 can chicken or rotisserie chicken

2 cups shredded cheddar cheese

½ cup plain Greek yogurt

1 TBSP taco seasoning

¾ cup ranch dressing

¼ cup honey BBQ sauce

1 tsp lime juice

1 bag tortilla chips

Cut up lettuce, bell pepper and avocado

Toss together with beans and corn

Mix taco seasoning with chicken and add to salad

Mix ranch, BBQ sauce and lime juice in separate container for dressing

Enjoy your salad with crushed chips, cheese, yogurt and dressing.

Serves 4-6 people

Mildred's Viva La Chicken

 (Recipe from Aunt Marian)

1 chicken (wash, rub with salt, wrap in foil, bake in oven 400 until tender.  Around 1 hour)

1 dozen tortillas

1 cup milk

1 onion grated

1 lb. grated cheddar cheese

1 can chicken of chicken soup

1 can mushroom soup

7 oz. can green chili sauce 

Bone chicken in large pieces - tear apart tortillas in small pieces.  Combine all liquid ingredients in separate bowl.  Grease 9 x 13 pan.  Add about 2 T liquid from chicken.  Layer first tortillas, chicken and soup mixture.  This will take about 2 layers. End with soup mixture.  Top with cheese.  Refrigerate 24 hours.  Bake at 300 for 1 hour or 1 1/4  hours.

Serves 12

Easy Chicken Enchilada Casserole

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 3-4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh chopped cilantro

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
2. Whisk together the enchilada sauce and salsa verde.
3. Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
4. Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
5. Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
6. Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Notes

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).

https://www.melskitchencafe.com/easy-chicken-enchilada-casserole/

 

Pork Carnitas

 from Carlsbad Cravings

NGREDIENTS

• 4-5 lbs pork shoulder/pork butt trimmed of excess fat
• 1 tablespoon olive oil
• 1/ 4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoons liquid smoke
• 2 bay leaves
• 1 Chopped onion
• 1 jalapeno, deveined, deseeded, chopped
• 
  
• WET SPICE RUB:
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/ 4 cup packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/ 2 teaspoon smoked paprika
• 1/ 2 teaspoon black pepper
• 1/2-1 teaspoon ground chipotle chili pepper (optional for heat)

• Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
• Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.
• Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
• After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about ¼ cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
• Serve warm in tortillas, on rice, salad, etc. with favorite toppings.

Roast Chicken with Lemon and Rosemary Roast Potatoes

 

2 kg higher-welfare chicken

sea salt

freshly ground black pepper

1.5 kg potatoes , peeled

1 large lemon , preferably unwaxed

1 whole bulb garlic , broken into cloves

1 handful fresh thyme

olive oil

1 handful fresh rosemary sprigs , leaves picked

8 rashers higher-welfare smoked streaky bacon , optional

Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-with-lemon-and-rosemary-roast-potatoes/

Sausage Queso

 SAUSAGE QUESO  From Amber's Kitchen

INGREDIENTS:
8 oz. “traditional” or “regular” sausage
1 small or 1/2 large white diced onion
1 14 oz can diced tomatoes
2 to 4 ounces canned diced jalapeños (depending on how hot you want it)
8 oz. cream cheese
8 oz. pepper jack cheese, grated
1/4 cup milk
1/2 teaspoon paprika
1/2 teaspoon cumin
Pico de Gallo for garnish, optional

DIRECTIONS:
1. In a large frying pan, cook sausage and diced onion together until onion is translucent and sausage is totally cooked through and browned.
2. Over medium to high heat, Add remaining ingredients and stir to combine until cream cheese and grated cheese is totally melted through.
3. Serve hot with tortilla chips. Refrigerate any leftovers.