Makes 4 Servings
- 1 can black beans, drained and rinsed
- 2 cups frozen corn
- 1 can Rotel
- 1 teaspoon ground cumin
- salt and pepper
- 4 boneless skinless chicken breasts (Small chicken breasts OR 2 large ones cut in half)
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped green onions
- Heat oven to 425 degrees or heat the grill to medium/high heat.
- Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray.
- Top each foil piece with a chicken breast. Sprinkle with salt and pepper to taste.
- In a medium bowl, combine black beans, corn, Rotel and cumin.
- Divide mixture among the four foil packages, evenly topping each piece of chicken.
- Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam.
- Place sealed packets seam side up a baking sheet.
- Bake packets for 20 minutes or grill for 15-20 minutes, until chicken is cooked through.
- Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet.
- Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (Tip from the blogger: poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn’t watery.)
Find this and other yummy recipes here.
Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!
- 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
- 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
- 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
- 1 – 10-ounce jar salsa or tomato sauce
- 2 cups shredded cheese
- 1 1/4 cups sour cream
- An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)
- Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
- In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
- Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
- Pour mixture into prepared pan and bake for 20 minutes.
- After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
- Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
- Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.
Thanks Averie Cooks for a great recipe!
Chicken With White Beans and Tomatoes
Serves 4| Hands-On Time: 10m| Total Time: 50m
- 2 15.5-ounce cans white beans, rinsed
- 1 pint grape tomatoes
- 1/2 cup chicken broth
- 2 tsp dried thyme
- 4 tsp dried oregano
- 2 garlic cloves, smashed
- 2 tablespoons olive oil
- kosher salt and black pepper
- 3 chicken breasts (cut in half)
- Heat oven to 425° F. In a 9-by-13-inch baking dish, toss the beans and tomatoes with the chicken broth, thyme and oregano, garlic, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.
- 1/4 cup extra-virgin olive oil, divided
- 1 medium onion, finely sliced (about 1 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary leaves
- 4 cups chicken broth
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed
- 1 bunch spinach (about 4 ounces), trimmed and washed
- 2 teaspoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
- Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
- Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
- Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.
YIELD: MAKES ABOUT 6 BURRITOS
- 2 sweet potatoes, peeled and cubed small
- 1 red pepper, diced small
- 1 small red onion, diced small
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, rinsed and drain
- ¼ cup chopped cilantro
- 2 teaspoons fresh lime juice (from about 1 lime)
- 2 cups shredded cheddar cheese
- 6-8 burrito-size tortillas
- Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Place the coated veggies onto a large baking sheet and roast for 18-20 minutes, stirring after about 10 minutes. You want the veggies tender but not mushy. Let the vegetable mixture cool.
- Put vegetables in a large bowl and gently mix with the black beans, cilantro and lime juice. Add additional salt and pepper to taste, if needed.
- Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
- Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
Adapted slightly from this recipe at Mel’s Kitchen Cafe
Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings (1 1/4 cups each)
- 1 lb lean (at least 80%) ground beef
- 1 can (16 oz) baked beans
- ½ cup barbecue sauce
- 2 cups Bisquick mix
- 2/3 cup milk
- 1 TBS butter or margarine, softened
- ½ cup shredded Cheddar Cheese (2 oz)
- Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
- Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
- Drop dough by 12 spoonfuls onto beef mixture.
- Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted
Thanks Betty Crocker for the recipe 🙂