A wonderfully delicious meatless meal! Could easily be served as a main dish or side dish. Which ever you may need that night! This would also be amazing as a burrito filler!
I made up a batch of this and divided it into little containers to take to work for lunch through out the week. Love being able to just open the fridge in the morning and grab my lunch. And it gives me a chance to hit the snooze button one extra time!
Rice and Beans
2 tablespoons olive oil
1 medium onion, chopped
4 cloves of garlic, minces
4 ounce can of diced green chilies
1 teaspoon ground cumin
1/4 teaspoon curry
1 cup vegetable broth
14.5 ounce can of black beans, drained and rinsed
14.5 ounce can pinto beans, drained and rinsed
3 cups cooked brown rice
1/4 cup chopped cilantro
In a large pot, heat olive oil over medium heat. Add onion and garlic. Saute, stirring occasionally, until the onion is softened and translucent. Add the cumin, curry, and diced chilies. Cook for one minute. Add the vegetable broth, black beans, and pinto beans. Stir gently and bring to a simmer. Mix in the cooked rice. Bring to a simmer, cover, and reduce heat to medium-low. Cook, stirring occasionally, for about 10 minutes or until most of the broth has been absorbed. Salt and pepper to taste. Stir in chopped cilantro.
Source: Well-Fed Newlyweds
Absolutely nothing hard about this one!! Pizza is one of my favorite foods, but I didn’t feel like making the typical pepperoni or sausage. Seemed a little boring at the time. So I took a gander at the online menu for California Pizza Kitchen to get some ideas for a fun and unique ingredient combination.
Barbeque Chicken Pizza
1 roll of refrigerated pizza dough
1 tablespoon olive oil
1 red pepper, sliced or diced
1 green pepper, sliced or diced
1 small onion, diced
1-2 chicken breasts, cut into 1 inch pieces
shredded mozzarella or pizza-blend cheese
1. Saute peppers and onion in a small amount of olive oil. When softened, remove from pan and set a side.
2. If needed, add a little more olive oil to pan and fry up chicken. When chicken is fully cooked, return peppers and onions to pan and add barbeque sauce. Use just enough to lightly coat chicken and peppers.
3. Lightly spray a cookie sheet with cooking spray. Unroll pizza dough and stretch out slightly.
4. Spread pizza sauce over dough. Use as little or much as desired. Evenly top with chicken and pepper mixture. Sprinkle with cheese.
5. Bake pizza according to instructions for pizza dough.
Macaroni is the epitome of all comfort foods! Especially during the long and cold Minnesota winters.
I absolutely love the creaminess of this recipe! Some macaroni recipes that use shredded cheeses can have kind of a curdled texture, but using the soup totally prevents that from happening! And the bread crumb topping adds just the right amount of saltiness and crunch.
Baked Macaroni and Cheese
1 can Campbell’s Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon black pepper
1/3 of a 1 pound package rotini pasta, cooked and drained
4 tablespoons plain bread crumbs
3 tablespoons butter or margarine, melted
1. Stir the soup, milk, and black pepper, and rotini in a 1-quart baking dish.
2. In a small bowl, stir together the bread crumbs and butter. Sprinkle the bread crumb mixture over the rotini mixture.
3. Bake at 400 degrees for 20 minutes or until the rotini mixture is bubbly.
Source: Campbell’s Kitchen
I have always been a loyal Aunt Jamima pancaker. Until now that is. These may have changed my life! Zach even deemed them “better than Perkin’s.” Now that should tell ya how absolutely delicious they are! So so light and fluffy!!
I topped mine with blueberries, but really, the possibilities are endless.
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
3 tablespoons unsalted butter, melted and cooled slightly
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
2. Heat non-stick pan over medium heat for a few minutes. Using ¼ cup measure pour batter into pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter.
Source: Brown Eyed Baker
These are always a huge hit! Nearly impossible to walk by without snatching one from the platter. And it never fails, the platter is always empty by the end of the night.
And they are super easy to make. Requiring very few ingredients. Most of which I usually have on hand.
8 ounces cream cheese, softened
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1 bunch green onions
1/4 cup chopped shredded carrots
1/4 cup chopped broccoli
4-6 flour tortillas
Mix cream cheese, dill weed, and garlic powder until well blended. Chop onions, carrots, and broccoli and add to cream cheese mixture. Spread evenly over tortillas. Roll tortillas and cut into one inch segments.