Quinoa and Black Bean Salad

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
1 1/2 teaspoons minced garlic
3/4 cup uncooked quinoa
1 teaspoon cumin
1 1/2 cups vegetable broth
1/4 teaspoon cayenne pepper
1 Tablespoon lime juice
1 cup frozen corn
2 (15 ounce) cans of black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced (optional)
salt and pepper to taste

Directions

1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3. Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6. Serve hot or cold. Store in refrigerator.

Serves 8

Recipe from The Girl Who Ate Everything.
 

Cheesy Enchilada Casserole

Ingredients
1 pound lean ground beef  (we use the fungus meat.)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. 

Makes 8 servings.

Recipe from Six Sister's Stuff.

Shredded Chicken Sandwiches

Ingredients:

1/4 cup olive oil
1 cup julienned red onion
1 Tbsp minced anaheim (or jalapeno) pepper
1/2 cup julienned red pepper
2 cups shredded rotisserie chicken
sea salt and black pepper
1 Tbsp chopped garlic
2 Tbsp chopped fresh cilantro
1/4 cup grated Parmesan cheese
1 1/4 cups grated mozzarella cheese
1/4 cup fresh lime juice
1/4 cup diced Roma tomatoes, for topping
Rolls for serving

Directions:

1. Pre-heat oven to 350. In an oven-safe skillet or baking dish, layer the following: olive oil, onion, peppers, chicken, 1/4 tsp salt, 1 tsp pepper, garlic, cilantro, cheeses and lime juice. Cover the dish and bake for 20-25 minutes, or until heated through and vegetables are soft. 
2. Serve on rolls with tomatoes and extra cilantro.

Serves 4

Recipe from What's Megan Making. 

Eggs with Tortilla Chips

Ingredients

1 1/2 tablespoons unsalted butter
10 eggs
2 tablespoons milk or water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese
3/4 cup salsa (drained)
1 cup crushed tortilla chips

Directions

1. Heat butter in a large nonstick skillet over medium heat.
2. Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.

Serves 4-6

Recipe from Real Simple. 

My New Favorite Chocolate Chip Cookies

Ingredients

1 cup shortening

2 sticks butter at room temperature

1 cup sugar

1 1/2 cups brown sugar

2 extra large eggs

2 teaspoons vanilla

4 cups of flour

1 teaspoon salt

2 teaspoons baking soda

1 bag of mini chocolate chips
1 bag of regular chocolate chips

Directions

1. Mix first 4 ingredients together.  Cream until light and fluffy.
2. Add eggs and vanilla.
3. In a separate bowl sift together: flour, salt and baking soda.
4. Add a cup at the time to the mixture.  Then add chocolate chips.
5. Refrigerate until chilled, roll into balls and freeze.
6. Heat oven to 375 and bake for 10-12 minutes until they brown.

The great thing about putting them in the freezer is you can just bake what you want to eat right then.  That way you always have fresh baked cookies.

Recipe from The Redheaded Hostess.

 

Make Ahead Unstuffed Shells

Ingredients

4 cups medium pasta shells, uncooked

1 jar (24 oz.) marinara sauce

1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme

1/3 cup chopped fresh basil

1/4 cup  KRAFT Grated Parmesan Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

 

Directions

 

1. Cook pasta as directed on package.  Drain pasta.
2. Mix cooking creme, basil and Parmesan in large bowl.  Stir in pasta.  Spread half the sauce onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce.  Sprinkle with mozzarella, cover with foil.  Refrigerate up to 24 hours.
3. Heat oven to 375 bake covered 40-45 minutes.  Uncover after 30 minutes.

Casserole can be baked immediately for 30 minutes, uncovering after 20 minutes. 

 

Recipe from Kraft Foods.   

Slow Cooker Black Bean & Corn Salsa Chicken

Ingredients

2 cans black beans, drained and rinsed

2 cans corn, drained

1 package taco seasoning

4-5 chicken breasts

1 cup salsa

3/4 cup water

Directions

1. Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. 
2. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours. Shred meat and serve however you want.
3. Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce. 

 Recipe from Six Sisters' Stuff.

Hot Corn Dip

Ingredients
2 tablespoons butter
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
4 ounces Monterrey jack or cheddar, shredded- I used Monterrey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Directions

1. Preheat the oven to 350 degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl.
3. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
4. Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
5. Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Recipe from Our Best Bites.

Honey Wheat Bread

Ingredients

1 1/4 cups warm water
2 tablespoons honey
2 teaspoon yeast
3 tablespoons olive oil
1 1/2 cups whole wheat flour
2-3 cups all purpose flour
1/2 tablespoon salt

Directions

1. Combine the warm water, yeast and honey. Stir to dissolve and allow to sit until the yeast becomes foamy on top. This may take longer than usual (up to 10 minutes) because the concentration of the honey.
2. Once the yeast mixture is foamy, stir in the olive oil and salt.  Next, stir in the 1.5 cups of whole wheat flour. Begin to add the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
3. Turn the ball of dough out onto a floured surface and knead in the rest of the AP flour. You will use between 2 and 3 cups of all purpose flour total depending on the moisture content of your environment and flour. Keep adding flour and kneading until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
4. Loosely cover the ball of dough and allow it to rise until double in size (about 45 minutes). Shape the dough into a log the length of your bread pan. Coat the bread pan with non-stick spray or oil and place the dough inside. Allow the dough to rise again until double in size (another 45 minutes).
5. Preheat the oven to 425 degrees. Cut a long slit in the top of the dough to allow for expansion during cooking (a serrated bread knife works great). Once the oven is fully heated, bake the bread for 30 minutes until deep golden on top. Remove the bread from the pan and allow to cool on a wire rack before slicing. 

Makes 1 loaf of bread.

Recipe from Budget Bytes. 

Flour Tortillas

Ingredients
3/4 cup whole wheat flour
2 cups all purpose flour
5 tablespoons lard
3/4 teaspoon salt
3/4 cup warm water

Directions

1. Combine the flours in a large bowl and stir until evenly mixed. Add the lard and work it in with your hands until the flour is coated in lard you have an even, crumbly mixture (looks like coarse sand).
2. Dissolve the salt into the warm water. Add the salt water to the flour/lard a little at a time until a cohesive ball has formed. You may need more or less water depending on the moisture content of your flour.
3. Once you have a rough ball of dough, turn it out onto a lightly floured surface and knead it for a minute or two or just until everything is evenly mixed. The dough will be fairly stiff and quite unlike regular bread dough so don't worry if it is difficult to knead. 
4. Divide the dough into 8 pieces (for large tortillas) or 12 (for smaller, 6-inch tortillas). Do your best to shape them into balls and let them sit for 30 minutes, covered with a damp towel.
5. After the dough has rested it will be much softer and easier to roll out. Roll each ball into a very thin circle (about the thickness of poster board). You can pile the rolled tortillas, one on top of the other until you are finished rolling.
6. Heat a heavy bottomed skillet over a medium flame. Once the pan is fully preheated, place one tortilla in at a time. Wait for it to bubble up and turn slightly golden then flip and cook the second side in the same manner (about 30 seconds each side). As each tortilla comes out of the skillet, pile them on a plate and cover with a damp cloth to keep soft and warm.

Makes 8, 10 inch Tortilla

Recipe from Budget Bytes.  

Sweet Cornbread

Ingredients

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk, and eggs according to package directions

Directions

1. Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.  

We really liked this but it is sweet, not your typical cornbread. 

Makes 36 muffins.

Recipe from Our Best Bites.