Pioneer Woman's 7-Can Soup

  

This has been the perfect soup to throw in on busy soccer nights this fall! Recipe and picture from the always-lovely, Pioneer Woman!

 INGREDIENTS

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed (I use shredded cheddar)

Instructions

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Slow Cooker Turkey Pumpkin Chili

I love this recipe from Queen Bee. So yummy for fall!

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

Cafe Rio's Black Beans

Recipe from Fav Family Recipes!

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

Instructions

• In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Black Bean Chicken Nachos

This was brought to our last freezer exchange...so yummy! Recipe comes from Heavenly Homemakers

1-1/2 pounds boneless, skinless chicken breasts
2 cups salsa
2 cups cooked black beans (or one can of prepared beans, if you’ve – you know - not remembered to soak and cook them ahead of time while you were busy not thawing your chicken…)

 tortilla chips, cheese, sour cream, tomatoes, and other nacho toppings of your choice

Place chicken and salsa in a medium-sized saucepan.  Cover and cook over medium-low heat for 20 minutes (if chicken is thawed) or 45-50 minutes (if chicken is frozen).  Use a fork and knife to shred chicken and stir it back into the salsa.  Stir in black beans, and continue cooking until beans are hot – about five minutes more.  Serve with shredded cheese and other nacho toppings of your choice.

Scoop up Black Bean Chicken nachos with tortilla chips and congratulate yourself for throwing together such a wonderful meal with such minimal effort.

Freezer-Friendly Burritos

We loved these! So nice to have the option of pulling out just one or two at a time for lunches, etc, or warming them all for a big, nice dinner! I warmed half of the batch for dinner, with a side of refried beans, then we ate the remaining for lunch the next day!

Makes 20 burritos

• 2 pounds ground beef (I used ground turkey and also added a few cups of cooked brown rice and black beans)
• 2 cans re-fried beans
• 2 cans enchilada sauce
• 1/2 cup water
• 1/3 cup diced onion (you can also use dried or minced onion- I just used a few shakes of dried onions for flavor)
• 1 taco seasoning packet (or 1/2 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt.)
• 1 teaspoon dried oregano
• 3 cups shredded cheddar cheese
• 20 burrito-sized flour tortillas

Brown ground beef with onions. Drain and add all remaining ingredients except tortillas and cheese.
Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese.  Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel in a foil square. Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.
To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.

Crockpot Tuscan Chicken Throw-Together

This is delicious and SOOOO easy. I literally threw stuff that I had in and it turned out so yummy!

Layer the following in the crockpot:
3-4 frozen chicken breasts
1 tsp. basil
1 can diced tomatoes
1 can white beans (cannelini or great northern)
Sprinkle with salt and pepper.

Cook on high for 3 hours or on low for 6 hours. Before serving, shred chicken and sprinkle 1 cup mozzarella cheese over mixture. Serve over pasta.

White Bean Turkey Chili

Gina over at Skinny Taste has done it again--THIS white bean turkey chili is amazing and super healthy!! Hands down, my new favorite chili! I couldn't get enough of it and neither could the rest of my family! Here's the picture, recipe, and nutritional information from Gina's site, with just a few changes of my own:Servings: 14 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 211.5 • Fat: 5.4 g • Protein: 22.5 g • Carb: 23.7 g • Fiber: 8.4 g

• cooking spray
  
• 2 small onions, chopped
• 5 garlic cloves
• 2 tsp chili powder, to your taste
• 1/2 tbsp cumin
• 1/2 tbsp oregano
• 2 tsp red pepper flakes (to taste)
  
• 1 or 2 lbs 99% lean ground turkey, depending on how meaty you want it
  
• 4 16-oz cans of cannellini beans, rinsed and drained
• 4 cups of fat free chicken broth
• 1/2 cup of fat free sour cream (I substitute with nonfat plain Greek yogurt)
  
• salt and pepper to taste

Heat a large heavy bottomed pot over medium flame. When hot, spray oil. Add onions, garlic, saute about 5 min. Add meat and cook, breaking it up until white, about 5 minutes. Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes. Add beans, broth, cook uncovered about 10 minutes.

Lower heat and cover, simmer about 45 minutes mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasoning and salt to taste.

Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

Turkey Bean Burgers

YUUUMMM! These are surprisingly delicious and really good for you; such a fresh, healthy recipe for the warm weather barbecues coming up. (And you won't leave feeling bloated and sick from the greasy burgers you regularly eat)!

3/4 c. canned black beans, rinsed and drained
1 egg white
1/2 c. grated zucchini
1/2 c. finely chopped sweet red pepper
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. salt
3/4 lb. ground turkey
1 Tbsp. olive oil
4 hamburger buns, split
1 small onion, sliced
4 romaine leaves

*In a small bowl, coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 4 patties. (I made 6 smaller patties instead).
*In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until meat thermometer reads 165 degrees and juices run clear. Serve on buns with onions and lettuce.

Beef & Bean Enchiladas

Okay now that I just shared the "best enchiladas ever" recipe, you probably are wondering why I even bother sharing this one with you, but it's because I'm broadening my horizons! This recipe is super easy and tasted awesome. This isn't a casserole dish either, so it's easier to take on-the-go.

1 lb. ground beef
2 cans (16 oz. each) refried beans, I used fat free
1-1/2 tsp. dried minced onion
1 to 2 tsp. chili powder
1/2 tsp. salt
10 flour tortillas, warmed
1/4 c. chopped onion
1-1/2 c. (6 oz.) shredded cheddar cheese, divided
1 can (10 oz.) enchilada sauce, warmed
1 can (2.5 oz.) sliced ripe olives, drained

*In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.
*Place about 1/3 cupful down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over the filling. Pour sauce over top; garnish with olives. Enjoy!

Best Enchiladas Ever!

The other day I was making these and when my husband asked if these were on my blog, I freaked out! I haven't posted this recipe and it's one of our very favorites! I actually don't even have to look up the recipe anymore, I have it memorized. At one point my husband requested that I make it once a week, just for his work lunches ;)

1 lb. ground beef
16 oz. light sour cream
1 can corn, drained
8-8" flour tortillas
2 c. shredded cheddar cheese, divided
2 cans (10 0z. each) enchilada sauce, one mild, one hot

*Preheat oven to 350 degrees.
*Brown ground beef; drain. Add corn and sour cream; heat through.
*Cover the bottom of a 9x13 baking dish with 1 cup of cheese. Spoon about 1/3 cup of beef and corn mixture onto each tortilla, then drizzle a spoonful of the hot enchilada sauce over mixture. Fold tortillas and place them seam-down in baking dish. Pour remaining enchilada sauce over tortillas and sprinkle with 1 cup cheese. Bake for 10-15 minutes, or until cheese is bubbly. Serve with rice.
(These are spicy, so I'd recommend using medium enchilada sauce instead of hot, or two milds if you are serving kids or someone who does not like spicy foods).

Tortilla Pie

This is one of our new, favorite meals for when we are really hungry but don't have much time to cook--it's very filling and tastes great! Plus, I bet you have all these ingredients in your kitchen right now, if you don't have any leftover taco meat!

Tortillas, shredded
Leftover taco meat or seasoned ground beef
Black beans, drained
Corn, drained
Cheddar cheese, shredded
Salsa/sour cream (optional)

*Line flour tortillas in a greased casserole pan, top with leftover taco meat, black beans, corn and cheese. Repeat layers. Bake at 350 degrees until heated through. Top with sour cream/salsa.