Easy Turkey Black Bean Chili

Easy-Black-Bean-Chili-1-480x724

http://anightowlblog.com/2014/01/easy-black-bean-chili.html/?m

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves: 8

Ingredients
  • 1 lb lean ground beef or ground turkey
  • 1½ cups beef broth
  • 1 tbsp chili powder
  • 1½ tsp ground cumin
  • ¾ tsp dried oregano
  • ½ tsp salt
  • ⅛ tsp pepper
  • 3 garlic cloves, crushed
  • 2 cans black beans, drained
  • 1 can diced tomatoes
  • 1 can diced tomatoes with green chilies
Instructions
  1. Brown ground beef or turkey.
  2. In large pot, combine all ingredients and bring to a boil.
  3. Turn down heat and simmer for 20 minutes.
  4. Serve warm and garnish with cheese, sour cream and green onions if desired.
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Perfect Roast Chicken

perfect-chicken-014_s4x3.jpg.rend.sni12col.landscape

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
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Olive Oil Roasted Tomatoes and Fennel with White Beans

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INGREDIENTS

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

I halved this recipe based on what we had at home, and it made dinner portions for the three of us with some crusty bread. It was easy to keep the veggies going on the stove for a while as I occasionally forgot about them.

PREPARATION

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Santa Fe Stuffed Peppers

stuffed peppers

http://www.shugarysweets.com/2013/01/santa-fe-stuffed-peppers

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 8

Ingredients

  • 3/4 lb ground turkey breast
  • 1 1/2 Tbsp cumin
  • 1 tsp kosher salt
  • 1 can (28oz) Crushed Tomatoes
  • 1 can (15.25oz) black beans, rinsed and drained
  • 1 can (15.25oz) sweet corn, drained
  • 3 cup cooked Jasmine Rice
  • 8 fresh Sweet Red peppers
  • 1 cup reduced fat Colby Jack cheese
  • 2 green onions, sliced

Instructions

  1. Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to each other in a large baking dish (13×9).
  2. In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
  3. Meanwhile, cook Jasmine rice according to package.
  4. Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.
  5. Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes.
  6. Remove foil and top with cheese. Bake an additional 5 minutes, until cheese is melted.
  7. Remove from oven and sprinkle with green onion pieces. Serve and enjoy!

Slow Cooker Paleo Teriyaki Chicken

Paleo-Chicken-Teriyaki-Easy-682x1024
http://www.rubiesandradishes.com/2014/03/13/slow-cooker-paleo-teriyaki-chicken/

Ingredients
2 lbs. skinless chicken thighs (bone-in or boneless)
½ cup coconut amino
1 tablespoon honey
1 tablespoon fresh ginger grated
2 garlic cloves, minced
salt and pepper

  1. Place chicken in the slow cooker.
  2. In a small bowl, mix coconut aminos, honey, fresh ginger and garlic cloves.
  3. Pour the sauce over the chicken and cook on low for 4 to 5 hours.
  4. Use a slotted spoon to remove the chicken from the slow cooker.
  5. Adjust salt and pepper to taste.
  6. Serve and enjoy!

Crock Pot/Stove Top Minestrone Soup

Crock-Pot-Minestrone-Soup

http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

Crock Pot Minestrone Soup

Servings: 8

Ingredients:

  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken/vegetarian broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • 2 cups cooked small pasta such as ditalini or elbows (al dente)
  • extra parmesan cheese for garnish (optional)

Directions: Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Creamy Mushroom and Spinach Pasta

pasta

http://www.eatgood4life.com/creamy-mushroom-and-spinach-pasta/

 

YIELD: 4-5 SERVINGS

TOTAL TIME:20 MINUTES MAX!

INGREDIENTS:

  • 1 lb whole wheat penne pasta
  • 16 oz fresh mushrooms, sliced
  • 3 garlic cloves, chopped
  • 1/2 cup Parmesan cheese
  • 12 oz container cream of mushroom soup
  • 6 oz fresh spinach
  • Fresh Parley, basil works good too
  • 2 Tbsp olive oil
  • Salt and pepper to taste

DIRECTIONS:

Cook pasta according to package instructions.

While the pasta is cooking, in a large saute pan, over medium to high heat, heat the olive oil. Add the mushrooms and cook until almost soft, 3-5 minutes. Add the garlic and cook further for another minute or so.

Add cream of mushroom, Parmesan cheese and stir for a couple of minutes until warm. Turn heat off and add the spinach and combine. The spinach will wilt as you stir the sauce around it.

Add salt and pepper to taste and stir in the pasta and any fresh herbs of your choice. Serve while still warm. I also used some pepper flakes.

Grilled Caprese Naan Pizzas

naan pizza

http://ohmyveggies.com/recipe-grilled-caprese-naan-pizza/

Ingredients

  • 1/4 c. balsamic vinegar
  • 2 naan
  • Olive oil
  • A handful or two of cherry or grape tomatoes, halved
  • A handful or two of small fresh mozzarella balls
  • 1/4 c. fresh basil ribbons
  • Salt + pepper to taste

Instructions

  1. Heat balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8-10 minutes.
  2. Heat a grill pan over medium-high heat. Spray both sides of one naan with olive oil and place it in the pan, pressing down on the top of it with a spatula to sear. Cook on each side until just beginning to char, about 2-3 minutes. Repeat with second naan.
  3. Top each naan with tomatoes, cheese, and basil. Season with salt and pepper and drizzle with balsamic reduction. Cut into wedges and serve.

Veg Head Three-Bean Chili

three bean chili
http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe.html

Ingredients
  • 2 tablespoons (2 turns around the pan) olive or vegetable oil
  • 1 medium yellow skinned onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 4 cloves garlic, crushed and chopped
  • 1 cup pale beer or vegetable stock/broth
  • 1 (32- ounce) can crushed tomatoes
  • 1 (14-ounce) can black beans
  • 1 (14-ounce) can dark red kidney beans
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon cayenne hot pepper sauce, several drops
  • 1 teaspoon coarse salt
  • 1 cup spicy vegetarian refried beans
  • Toppings:
  • 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
  • Chopped scallions, whites and greens
  • Diced fresh seeded plum tomato
  • Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Directions

Watch how to make this recipe

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.