Cook beans from a bag, follow directions on the back of the bag. I used a 15 bean variety bag. (you could also use canned beans which would be way quicker, but this way made me feel like I could actually cook without using canned everything!)
I actually didn't do exactly as it directed on the bag, I rinsed the beans really good, then I put the beans in my crockpot around 4 the day before and set it on high until 8 that evening, then I turned it off and let the beans sit overnight. The next morning the beans were DONE, all I needed to do was add the rest of the ingredients. I also used half a bag, a whole bag makes A LOT of beans :) Drain all the water the beans have been sitting in then I added,
(all of these measurements are "about", then I added a little of what I thought it needed until it tasted yummy!)
about 2 cups of salsa
1 tsp. seasoned salt
1 tsp. pepper
1 1/2tsp. celery salt
1 tsp. ground cumin
1/2 cup taco seasoning
and enough water to make it soupy
You can also add ground or meatballed hamburger, turkey or sausage.
Serve with chips or rolls.
Easy, cheap and Yummy!
Enjoy!!
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Tuesday, January 24, 2012
Saturday, January 9, 2010
Wheat Berry Stir-Fry
This is a very healthy, and very delicious recipe:
WHEAT BERRY STIR-FRY
(double this recipe if you want to eat it all week)
4 C. Prepared Wheat Berries (chilled)(see below recipe for wheat berries)
2 T. Butter
2 t. Olive Oil
1/8 t. Pepper
1/8 t. Garlic salt
1/4 C. chopped onion
2 C. Chopped Mushrooms
3 Eggs
1 C. Broccoli cut
1 C. Sliced Carrots
1 C. Corn
1 C. Green Peas
1/2 C. Ham (I used chicken for a healthier protein, but you could also omit this for a veggie meal)
3 T. Soy Sauce
1. Heat olive oil in a large frying pan over medium high het.
2. Scramble eggs in small bowl, pour into hot oil, and sprinkle with pepper.
3. Cook eggs until they are firm enoug to flip- flip over and cook the other side.
4. Remove cooked eggs (large pancake shape about 1/4" thick) from pan and cut into 1/2" squares.
5. Saute mushrooms and onions with butter and garlic salt. Drain the liquid and set aside.
6. Heat vegetables in the preheated frying pan.
7. Add Chilled whea berries and mix ingredients together.
8. Combine the egg and mushroom/onion mix with the other ingredients in the pan.
9. Add your pre-cooked protein.
10. Drizle mixture evenly with soy sauce and stir in.
11. Season with salt, pepper and additional soy sauce if needed.
I got this recipe out of the book "Discover Wheat and Other Grains" by Cary Ruggles. The book has about fourteen other recipes, but tells you how to make the wheat berries in other ways, and how to also make creamy wheat berries, which have a cooked oatmeal consistency.
How to make "Wheat Berries":
4 C. White Hard Wheat
8 C. Water
1 t. Salt
Put all of these in a large pan (at least 5 qts).
Bring to a boil, stirring occasionally.
Once you have reached a boil, place lid on pot, and simmer for 1 hour and 5 min. (or until the berries have a soft chewy consistency similar to brown rice. Some may be slightly cracked and open.)
This amount made me about 14 C. of wheat berries!
ENJOY
-Lindsay Kirby (smilelifeaway.blogspot.com)
WHEAT BERRY STIR-FRY
(double this recipe if you want to eat it all week)
4 C. Prepared Wheat Berries (chilled)(see below recipe for wheat berries)
2 T. Butter
2 t. Olive Oil
1/8 t. Pepper
1/8 t. Garlic salt
1/4 C. chopped onion
2 C. Chopped Mushrooms
3 Eggs
1 C. Broccoli cut
1 C. Sliced Carrots
1 C. Corn
1 C. Green Peas
1/2 C. Ham (I used chicken for a healthier protein, but you could also omit this for a veggie meal)
3 T. Soy Sauce
1. Heat olive oil in a large frying pan over medium high het.
2. Scramble eggs in small bowl, pour into hot oil, and sprinkle with pepper.
3. Cook eggs until they are firm enoug to flip- flip over and cook the other side.
4. Remove cooked eggs (large pancake shape about 1/4" thick) from pan and cut into 1/2" squares.
5. Saute mushrooms and onions with butter and garlic salt. Drain the liquid and set aside.
6. Heat vegetables in the preheated frying pan.
7. Add Chilled whea berries and mix ingredients together.
8. Combine the egg and mushroom/onion mix with the other ingredients in the pan.
9. Add your pre-cooked protein.
10. Drizle mixture evenly with soy sauce and stir in.
11. Season with salt, pepper and additional soy sauce if needed.
I got this recipe out of the book "Discover Wheat and Other Grains" by Cary Ruggles. The book has about fourteen other recipes, but tells you how to make the wheat berries in other ways, and how to also make creamy wheat berries, which have a cooked oatmeal consistency.
How to make "Wheat Berries":
4 C. White Hard Wheat
8 C. Water
1 t. Salt
Put all of these in a large pan (at least 5 qts).
Bring to a boil, stirring occasionally.
Once you have reached a boil, place lid on pot, and simmer for 1 hour and 5 min. (or until the berries have a soft chewy consistency similar to brown rice. Some may be slightly cracked and open.)
This amount made me about 14 C. of wheat berries!
ENJOY
-Lindsay Kirby (smilelifeaway.blogspot.com)
Saturday, October 25, 2008
Pumpkin Pie Dip- Healthy Snack
Pumpkin Pie Dip
1 package vanilla instant pudding
1 can low fat evaporated milk
Mix together with a whisk. Let sit in fridge for about 5 minutes. then add:
1 Can pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix together all ingredients. Return to fridge until ready to eat, at least 10 minutes. Use fruit or crackers as a dip.
posted by Robyn Mons
Thursday, October 9, 2008
Rice, Black Bean, and Corn Salad
Rice, Black Bean, and Corn Salad
It makes four servings
1 cup cold cooked brown rice.
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1/3 cup canned black beans, rinsed and drained
1 stalk of celery, chopped
1/2 red onion, finely chopped
2 Tablespoons vinegar
1 1/2 Tablesoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced (wear gloves to avoid irritation)
1.) In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapano.
2.) in a small bowl, whisk the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat.
Refrigerate, covered, until the flavors are blended, at least 1 hour.
Serving size (one cup): 119 Cal, 4 g fat, 1g sat fat, 0 mg chol, 197 mg sod, 19 g Carb, 3 g Fiber, 3 g Prot, 21 mg Calc. (Points 2) Weight watchers cook book.
It makes four servings
1 cup cold cooked brown rice.
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1/3 cup canned black beans, rinsed and drained
1 stalk of celery, chopped
1/2 red onion, finely chopped
2 Tablespoons vinegar
1 1/2 Tablesoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced (wear gloves to avoid irritation)
1.) In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapano.
2.) in a small bowl, whisk the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat.
Refrigerate, covered, until the flavors are blended, at least 1 hour.
Serving size (one cup): 119 Cal, 4 g fat, 1g sat fat, 0 mg chol, 197 mg sod, 19 g Carb, 3 g Fiber, 3 g Prot, 21 mg Calc. (Points 2) Weight watchers cook book.
Wednesday, October 8, 2008
Angel Food Cake
1 cup cake flour, sifted
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.
Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.
Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.
Wednesday, May 21, 2008
Fruit Salsa with Cinnamon Tortilla Chips
Fruit Salsa
Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.
Cinnamon Tortilla Chips
*Posted by Sara P.
Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.
Cinnamon Tortilla Chips
- 8 flour tortillas
- cinnamon sugar
- Pam cooking spray
*Posted by Sara P.
Friday, April 18, 2008
Italian Broccoli Quiche
Ingredients:
1/4 tsp. Italian seasoning
1/2 c. chopped onion
1 tbsp. vegetable oil
1 cup milk
1/2 tsp. salt
1 pkg. (10 oz.) frozen chopped broccoli
4 eggs
1/2 c. grated Parmesan cheese
4 slices bacon, cooked and crumbled
- Thaw broccoli and drain.
- Saute chopped onion in oil. Add milk, salt, and seasoning. Heat thoroughly.
- Beat eggs well. Gradually stir milk mixture into eggs.
- Add broccoli and 1/3 c. Parmesan cheese. Pour into greased 9 inch dish.
- Sprinkle wuth bacon and remaining cheese.
- Bake at 350 for 25-30 min. or until set.
By: Nathalie Beeston
1/4 tsp. Italian seasoning
1/2 c. chopped onion
1 tbsp. vegetable oil
1 cup milk
1/2 tsp. salt
1 pkg. (10 oz.) frozen chopped broccoli
4 eggs
1/2 c. grated Parmesan cheese
4 slices bacon, cooked and crumbled
- Thaw broccoli and drain.
- Saute chopped onion in oil. Add milk, salt, and seasoning. Heat thoroughly.
- Beat eggs well. Gradually stir milk mixture into eggs.
- Add broccoli and 1/3 c. Parmesan cheese. Pour into greased 9 inch dish.
- Sprinkle wuth bacon and remaining cheese.
- Bake at 350 for 25-30 min. or until set.
By: Nathalie Beeston
Thursday, April 17, 2008
Whole Wheat Bread (in an hour)
1. 1/3 cup oil
1/3 cup honey
1 1/2 tsp. salt
2 1/2 HOT tap water
2. MIX, THEN ADD
2 1/2 cup flour
1/4 cup gluten
3. MIX, THEN ADD
1 cup flour
1 heaping TBSP yesat
1 1/2 cup flour
4. MIX 4 minutes
5. Put oven on warm (150) & put 2 loaves in oven for 20 mintues
6. Turn oven to 350 & bake for 20 minutes.
7. Brush top with butter when pulled out of oven.
*Makes 2-3 bread loaves depending on how big you want each loaf to be.
This recipe is so fast and easy. I found gluten at HyVee in the baking isle. I love that I can make hot fresh bread in an hour! Thanks Megan for sharing this recipe with me.
Becca Fluhman
1/3 cup honey
1 1/2 tsp. salt
2 1/2 HOT tap water
2. MIX, THEN ADD
2 1/2 cup flour
1/4 cup gluten
3. MIX, THEN ADD
1 cup flour
1 heaping TBSP yesat
1 1/2 cup flour
4. MIX 4 minutes
5. Put oven on warm (150) & put 2 loaves in oven for 20 mintues
6. Turn oven to 350 & bake for 20 minutes.
7. Brush top with butter when pulled out of oven.
*Makes 2-3 bread loaves depending on how big you want each loaf to be.
This recipe is so fast and easy. I found gluten at HyVee in the baking isle. I love that I can make hot fresh bread in an hour! Thanks Megan for sharing this recipe with me.
Becca Fluhman
Wednesday, February 27, 2008
Sante Fe Chicken
Sante Fe Chicken
INGREDIENTS Marinade: Juice from 3 limes 1/4 cup soy sauce 1 1/2 teaspoons olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin seed 6 cloves garlic, minced 1 1/2 teaspoons honey 2 whole breasts boneless, skinless chicken 3 tablespoons chopped cilantro leaves
Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).
After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.
Posted by Sara P.
INGREDIENTS Marinade: Juice from 3 limes 1/4 cup soy sauce 1 1/2 teaspoons olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin seed 6 cloves garlic, minced 1 1/2 teaspoons honey 2 whole breasts boneless, skinless chicken 3 tablespoons chopped cilantro leaves
Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).
After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.
Posted by Sara P.
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