Pineapple Back Bean Enchiladas

My sister found this recipe and wowed us all with it over Mother's Day a few years ago.  I LOVE it.  Mr. Picky on the other hand, gave it 2 stars- said there were too many pineapples in it.

Ingredients

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped ( about 1 cup)
• 1 medium red bell pepper, chopped ( about 1 cup)
• 1 (20 ounce) cans pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (4 1/2 ounce) can chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese ( 12 oz)
• 1 (10 ounce) can mild enchilada sauce
• 8  flour tortillas ( 8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

Directions  

Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.  Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.  

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.  

High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Slow Cooker Chive and Onion Creamed Corn

I found this in an impulsively bought Betty Crocker magazine I saw at the grocery store check stand around Thanksgiving.  I tried it over Christmas with my sister and it was fantastic.  I tried it again replacing the bacon with 1/2 cup purple onion finely diced (to be more vegetarian friendly) and it was STILL amazing.  This is a great side dish for gatherings with more than 4 people.

Here's my modified vegetarian version:

1/2 c. purple onion, finely diced
4 1/2 c. frozen corn, thawed (essentially two bags)
1/2 c. red bell pepper, chopped
1/2 c. milk
1/4 c. butter, melted
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 container (8 ox) of chive & onion cream cheese

Grease slow cooker (or use a liner), and add the mix of onion, corn, bell pepper, milk, melted butter, sugar, salt and pepper.  Cover and cook on High for 2- 2 1/2 hours.
Stir in cream cheese, and cook on High an additional 10 minutes.  Stir again, and serve.  Can be kept on warm or Low heat for up to an hour.

Here's the link for the direct recipe: 

http://www.bettycrocker.com/recipes/slow-cooker-chive-and-onion-creamed-corn/484ead4d-2c93-4709-9b7b-9533586bc472?src=SH

Six-Bean Barbecued Beans- Slow Cooker

Fix-it and Forget-it Cookbook (Gladys Longacre, p.213)

1 can kidney beans, drained
1 can pinto beans, drained
1 can Great Northern beans, drained
1 can butter beans, drained
1 can navy/white beans, drained
1 can pork & beans (I used a vegetarian can)
1/4 cup barbecue sauce
1/4 cup mustard
1/3 cup ketchup
1 small onion, chopped
1 small bell pepper, chopped
1/4 cup molasses (or sorghum molasses)
1 cup brown sugar

Mix together all ingredients in slow cooker.
Cook on Low 4-6 hours.

Makes 15-18 servings

(That's the only downside with this recipe- if you only intend on feeding up to 6, you'll have a mountain of beans left over, and as you're emptying out entire cans, I can't see how you could easily cut this recipe in half.  I'm just hoping they freeze well as that's what we ended up doing with our leftovers...)

Vegetable Parmesan Quiche

-Heart Healthy Cookbook

The beauty of quiche is that is doesn't really matter what veggies you put in. If your Mr. Picky doesn't like mushrooms, try bell pepper or spinach or ham. The green onions really add to this, so try not to substitute for that.... just don't let your Picky know it's in there....

I WILL recommend though, after trying this recipe, if using canned tomatoes, drain as much juice out as possible, and use a DEEP pie dish- mine was too shallow and it went spilling over the edges. Still good, but not very pretty.

Pie crust (scratch or store bought)

1 c. chopped mushrooms

3/4 c. chopped green onion

1/4 c. flour

1/4 tsp. black pepper

1/4 all-purpose seasoning

6 ripe tomatoes, thickly sliced (I used a can of diced tomatoes)

2 oz. grated parmesan cheese

2 eggs

1 c. milk

Preheat oven to 400F. Bake piecrust alone in 9" dish for 5 minutes. Cool completely and lower oven temp to 350F. (NOTE** My mom's note in here says to skip this step entirely- I didn't, and my pie crust shrank a bit... I'll try her advice next time).

Saute mushrooms and green onions in a tiny bit of water until tender- set aside.

Mix flour, pepper, and seasoning in shallow bowl and "dredge" tomatoes in mixture (learned from this recipe that "dredge" means essentially "coat it"...) Arranged coated tomatoes as bottom layer in pie crust.

Add vegetable mixture- make sure to cover all the tomatoes up. Next layer with cheese, then mix eggs and milk and add as top layer.

Bake 40-45 min or until cooked through middle.

Serves 8 slices. Serve hot or cold.

Tomaattiperunakeitto (Tomato Potato Soup)

-Finnish Cookbook

This is one my mom found when trying to think up a thematic dish for my brother's farewell party to Finland. So darn good, and very simple. I also gained my testimony of immersion blenders from this recipe, as transporting batches of scalding hot soup into my blender wasn't doing it for me anymore. Invest in one if you get the chance- they are heaven sent.

1.5 lb fresh tomatoes, peeled (I left skins on)

6 c. vegetable broth OR water

3 medium potatoes, peeled and cubed (I left peels on)

4 medium onions, peeled and diced

3 tbs. butter

3 tbs. flour

salt pepper

1 c. heavy cream

chopped parsley (I feel it's optional)

In a LARGE pot (a deep stock pot works) combine tomatoes, broth/water, potatoes, and onions. Cook over medium heat til tender. Use immersion blender to blend it all together (or pulverize it in batches in a real blender...) until smooth. Melt butter in separate saucepan and add flour to make a white paste- add to blended veggies and mix again til smooth and dissolved. Cook til thickened, add salt and pepper to taste. Just before serving, add cream and parsley. Serves 6.

Tater Tots

This is a photo of what we had for dinner tonight:

Tater tots. (with the hubby's artistic dollop of ketchup.)

Why?

Because I get lame about dinner sometimes.

Definitely not worth a post, but Mr. Picky reminded me that in truth this IS something his other picky brothers WILL eat.

Apple Crisp

-Cochrane family, Barrie, ONT

I love this recipe because it's so darn easy.

4 tart apples, sliced (with or without peels- good either way)

2/3 c. brown sugar

1/2 c. flour

1/2 c. rolled oats

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/3 c. melted butter (or 1/3 c. olive oil)

Grease square pan. Sliced apples on bottom, mix remaining ingredients, and sprinkle over apples. Bake at 375 F for 30 minutes. Serve with ice cream. Eat the leftovers for breakfast. Yum.

Sweet Potatoes & Apples

-Aunt Jillyn

No matter where we bring this dish to, someone inevitably asks me for the recipe. This is a fantastic dish to bring to a potluck or holiday party.

1/2 c. butter (or 1/2 c. olive oil)

1 c. sugar (Tried 3/4 c. and it's still great. Might try 1/2 c. next time.)

3 tbs. corn starch

1 c. water

1 c. orange juice (ready to drink)

2 29 oz. cans yams, cut in chunks

4-5 tart apples, peeled and cut in chunks

Melt butter in pan, mix in corn starch and sugar. Add water and juice. Stire over heat until thickened (stir constantly). Place sliced apples and yams in 8x10 pan OR LARGER (I prefer to use a 9x13 pan so they don't spill out everywhere). Pour mixture on top. Bake 1 hour at 350 F.

Vegetable Soup

- Cooking Light- Slow Cooker

Fantastic slow cooker recipe. The veggies can be varied too. (I'm not a huge fan of cauliflower, but I love onions, and corn. I'd actually love to try sweet potatoes in here next time. Throw in whatever you want as long as the mass amount adds up to what they call for.)

1 garlic clove, minced

2 c. vegetable broth

1 envelope onion soup mix

2 medium potatoes, chopped

3 c. water

14.5 ox can diced tomatoes

1 c. broccoli pieces

1 c. carrots, chopped

1 c. cauliflower, chopped

1 c. green beans (or 1 can)

1 c. frozen peas

1/4 tsp. black pepper

Combine all ingredients in a slow cooker, cook 4 hrs. on high OR 8 hrs. on low. 4-6 servings. (Add peas during last hour or so.)

African Sweet Potato Stew with Red Beans

-Cooking Light: Slow Cooker

Wow, this soup rocks. I couldn't stop raving about it last night. The hubby gave it around 4 stars, but perked up and gave it a definite 5 stars when I told him it was vegan approved.

2 tsp olive oil

1 1/2 c chopped onion

1 garlic clove, minced

4 c sweet potato, cubed & peeled (I used 2 med/large)

1 1/2 c cooked small red beans (I used one can)

1 1/2 c vegetable broth

1 c chopped red bell pepper

1/2 c water

1 tsp ginger

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 can diced tomatoes, drained (14.5 oz)

1 can chopped green chilies, drained (4.5 oz) (I left this OUT for sure)

3 tbs creamy peanut butter

3 tbs chopped peanuts

6 lime wedges

Saute onion and garlic in oil in a pan. Put onion & garlic in 5 quart slow cooker, add remaining ingredients except for peanut butter, peanuts, and limes. Cook on low for 8 hours or until vegetables are tender. Spoon 1 cup of cooking liquid out of slow cooker and whisk peanut butter into it. Put new mixture back into stew, stir, and ladle into bowls. Garnish with peanuts and lime wedges. Serves 4-6.

Crock Pot Pesto Lasagna

-Cooking Light- Slow Cooker

Looking for a vegetarian lasagna? This one's awesome. Hubby gave it 4 stars. The pesto's great.

I just realized Kris posted a very similar recipe. Oops. Well, now you have two to choose from. :)

4 c. torn spinach, steamed

2 c. cremini mushrooms, sliced (though the type doesn't matter so much)

1/2 c. commerical pesto

3/4 c. mozzarella chhese, shredded

3/4 c. provolone, shredded

15 oz. carton ricotta cheese

1 egg, beaten

1/4 c. parmesan cheese (plus 1/2 c. for later)

26 oz. jar tomato pasta sauce

8 oz. can tomato sauce

8 oz. package precooked lasagna noodles

cooking spray/ shortening

Steam spinach, squeeze dry, chop coarse, and combine with mushrooms and pesto in medium bowl.

Combine cheeses & egg in another bowl (add 1/4 c. parmesan last)

Combine tomato sauces in another bowl.

Grease large 6 quart oval slow cooker. Line: 1 c. tomato sauce, 1 c. lasagna noodles, 1 c. cheese mix, 1 c. spinach mix. Continue til noodles gone, top with sauce and add remaining 1/2 c. parmesan.

Cover and cook on low 5 hours.

Yields 8 servings.

So not vegan, but very vegetarian. And very good.

p.s. let me just testify of the miracle that is precooked lasagna noodles. I'm a convert.

Spinach Fettuccine in Cheese Sauce

I made this dish about a week ago and Mr. Picky II and I both only rate it 2 out of 5 stars. It wasn't terrible, but not something I'm going to add to the normal rotation. I'll probably pull it out again when we are dying for something different to eat.

Spinach Fettuccine in Cheese Sauce

1 1/4 c part-skim ricotta cheese
1 c fat-free milk
1 1/2 c shredded part-skim mozzarella cheese
1/4 c grated nonfat Parmesan cheese
2 T margarine
4 garlic cloves, crushed
Two 10-ounce boxes frozen chipped spinach, thawed and squeezed dry
3 cups hot cooked spinach fettuccine

1. In a food processor or blender, combine the ricotta, milk, mozzarella and Parmesan; puree.

2. In a large nonstick skillet over low heat, melt the margarine. Saute the garlic until deep brown, 4-5 minutes; keep the heat low so it doesn't burn.

3. Add the cheese mixture and spinach to the garlic; cook stirring, until heated through. Ad the fettuccine; toss gently to coat.

Per serving: 335 Calories, 13 g Total fat, 6 g Saturated Fat, 57 mg Cholesterol, 462 mg Sodium, 30 g Total Carbohydrate, 2 g Dietary Fiber, 26 g Protein, 627 mg Calcium.

Recipe from the Weight Watchers Cookbook and worth 7 points per serving.

I served this with salad, french bread, and milk bringing the calorie total right around 600.

Bran Muffins

- From my Mom

These may be an acquired taste for some, but when served warm and slathered in butter and honey, they're awesome. I could probably eat 6 of these in one sitting.
These are quite healthy too- a molasses sweetener instead of sugar- rock on. The worst part for me is shredding the carrots- I need to get a food processor someday.

1 egg
2 carrots, shredded
1/2 cup molasses
1/4 cup vegetable oil
1/2 cup flour 1 cup bran (crunched Bran Flakes work well)
1/2 cup vanilla yogurt
1/2 cup tomato juice (or one small can)
1 cup whole wheat flour
1 1/2 tsp. baking soda

Combine ingredients and pour into muffin tin. Bake for 18 minutes at 400 F.
Yields 12 muffins.

At home I used to dump the ingredients in willy nilly, but I recently experimented with mixing the dries separately and adding to the rest of the ingredients already combined. The batter turned out more even- I think I'll proceed that way again in the future.


HUBBY SCORE: * * * 1/2

Black Bean Burritos

First off, someone is going to have to teach me the ways of the blogging world... I've never been officially initiated and I don't really know how it works.

Second, can I please just say how amazing the captions are below the faces of the brothers. I laughed for five minutes when I read Ty's cause... oh wait! True story. Ever since that day I have always tried to put everything away before Tyler gets home so he can't figure out what ingredients I cook with.

ANYWAY! Onto the food. I tried this recipe yesterday and I thought it was really good. I let Tyler rate it and he gave me 4 stars, but we are newlyweds so take that for what it's worth. Also, be warned that I tend to make up a lot of my own recipes so I'll try to let you know if they are tried and true or some of my own ideas... understandably I think that could sway the decision to try it or not. This one happens to be one that I just kind of made up on my own.

INGREDIENTS

* 4 (10" round) tortillas
* 1 sweet onion, chopped
* 1/2 red bell pepper, chopped
*1 (15oz) can black beans, drained and rinsed
* 2 T minced jalapeno peppers
* 2 T garlic salt ( I added a lot more, but I am notorious for adding ample spice)
* 1 1/2 t chili powder (once again, I added more so I guessed how much would be normal)
* 1 t salt
* 3 T chopped, fresh cilantro
* 1-2 c Spanish rice with tomatoes
** 4 T sour cream OR 4 T cream cheese
Directions

1. Wrap tortillas in foil and bake for 350F for 15 minutes.

2. Heat oil in a large skillet over medium heat. Place onion, bell pepper and jalapeno in skillet and cook for 2 minutes. Pour beans into skillet and cook for another 3 minutes, while adding garlic salt and chili powder.

3. Stir cilantro and rice into mixture

4. Spread cream cheese or sour cream onto tortilla. Be careful not to get too close to the edges, or it will be hard to fold.

5. Spoon mixture evenly down the center of the tortilla and fold.