Chicken and Black Bean Casserole

Ingredients

• 2/3 cup brown rice
• 1 cup vegetable broth (chicken broth also will work)
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 cooked skinless boneless chicken breast halves, chopped
• 1/2 cup sliced mushrooms (optional)
• 1/2 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chile peppers, drained
• 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)

Directions

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned. 

This would also make a great vegetarian dish- just omit the chicken!

Baked Beans

 

1/2 Lb. bacon

2 Lbs. ground beef

2 c. chopped onion

1 c. chopped celery

2 beef bouillon cubes

2/3 c. boiling water

1 1/2 cloves garlic, minced

1 1/2 c. ketchup

1 1/2 tsp. salt

1/2 tsp. pepper

2 (28 oz.) cans Bush's Baked Beans 

   - Maple Cured Bacon flavor

   - Country Style flavor

Fry bacon and set aside.  Brown ground beef, onion and celery in a large pot and cook until vegetables are tender.  Dissolve the bouillon cubes in water and add along with the remaining ingredients, including the cooked bacon.  Mix well.  Cover and bake 1 hour @ 375 degrees.  Top with sour cream.  This freezes well.  

Black Bean Soup

2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons ground cumin
1-3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice (from 2 limes)
Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)
In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes.
In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper.
To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

Dressed up Baked Beans

• 3 slices bacon, chopped
• 1 small onion, chopped
• 2 (21 ounce) cans baked beans
• 1/2 cup packed brown sugar
• 1/3 cup ketchup
• 1 tablespoon barbeque sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Fry up the bacon with the onion in a sauté pan over medium high heat until the bacon is cooked through and crispy. Drain on a paper towel.
2. In a large sauce pan, combine the beans, brown sugar, ketchup, mustard, barbeque sauce, Worcestershire sauce and vinegar and season with salt and pepper to taste. Simmer over low heat until sauce is thickened. Stir in bacon and onion.

Crockpot Herbed Chicken and Navy Beans

6-8 skinless boneless chicken thighs

2 tsp. EVOO

Salt

Pepper

Poultry Seasoning

1 14.5 oz. can of stewed tomatoes (undrained)

1 14.5 oz. can of navy beans (drained and rinsed)

Directions:

Heat 2 tsp. EVOO in large skillet. Sprinkle salt, pepper and poultry seasoning over chicken thighs. Place chicken thighs in heated skillet seasoning side down. Cook for about 3 minutes. Reduce heat, flip over chicken thighs and add tomatoes and navy beans. Cover and heat for about 10 minutes or until chicken is done cooking.