White Bean Dip

White Bean Dip

KookingKerry via cheaphealthygood.blogspot.com

Makes 6 serving of  ¼c each
1 19-ounce can cannellini beans, rinsed and drained
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, plus more as needed
Kosher salt
Freshly ground black pepper

Combine all ingredients in a food processor. Puree. Taste and see if you like the results. If not, add more of what's missing. Serve.

Approximate Calories, Fat, Fiber, and Price Per Serving
115 calories, 4.5 g fat, 4 g fiber, $0.28

Calculations
1 19-ounce can cannellini beans, rinsed and drained: 440 calories, 0 g fat, 24 g fiber, $0.99
1 clove garlic: 4 calories, 0.1 g fat, 0.1 g fiber, $0.05
2 tablespoons extra virgin olive oil: 239 calories, 27 g fat, 0 g fiber, $0.23
2 tablespoons fresh lemon juice: 8 calories, 0 g fat, 0.1 g fiber, $0.40
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
TOTAL: 691 calories, 27.1 g fat, 24.2 g fiber, $1.69
PER SERVING (TOTAL/6): 115 calories, 4.5 g fat, 4 g fiber, $0.28

Homemade White Beans

KookingKerry

1# Great Northern White Beans, sorted

3 Cloves Garlic, whole and cracked/crushed, you want it in 1 piece

1 Onion, chopped

Water

Place sorted beans in a medium pot, cover with 2 inches of cold water. Bring to a boil, turn off, cover and let sit for 1 hour.

Drain.

In a Large Pot, place drained beans, garlic, onion. Cover with 3 inches of cold water.  Bring to a boil, simmer for 1½ to 3 hours. Check every 15 minute until they are to the desired tenderness.  Drain, reserve liquid if desired or needed for recipes.

Yield: Four 16oz cans beans.

Slow Cooker Chicken-Barley Stew

From BabyCenter:

I made this chicken barley stew yesterday. It was a little heavy for summer but I've been sick for almost a week now and it hit the spot!  I will make this again, but I will tweak it a little.  I used boneless skinless breasts and would again. I thought it needed a little more flavor, so I would use 3-4 cups of broth next time. I would also add more seasonings - fresh dill, parsley (I didn't have any in the house this time), and basil maybe (I like all those things in chicken soup so imagine that's what I'd like here too). 

Slow Cooker Chicken-Barley Stew
G8R_mom2B via Betty Crocker 

3 large carrots, sliced (2 cups)

2 medium stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 bone-in chicken breasts (about 1 1/4 lb), skin removed

3 cups water

2 cups Progresso® chicken broth (from 32-oz carton)

¾ cup uncooked medium pearled barley

¼ teaspoon pepper

1 can (14.5 oz) diced tomatoes, undrained

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme leaves

·         In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

·          

·         Cover; cook on Low heat setting 8 to 9 hours.

·          

·         Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

·          

·         Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Arugula Pesto

From BabyCenter:

I have a sneaking suspicion I've posted this recipe before (I know I did a spinach pesto, maybe that's what I'm thinking of). I got a ton of arugula in my CSA box, so I made arugula pesto. I served it with linguine, but I've previously served it with whole wheat spaghetti. I also had some fresh shelling peas so I threw in an handful of those (raw) with the cooked pasta and it was a really nice touch. This recipe makes for a super simple, vegetarian, spring dinner, and my kids like it. I served the pasta with a green salad.

Arugula Pesto

sadie_love from a Giada de Laurentis recipe

2 cups of arugula, washed and spun dry (I cram as much as I can fit in my food processor - probably more like 3 cups)

1 clove garlic (I use substantially more, in part because I use more arugula)

1/2 cup olive oil

1/2 grated parmesan

salt and pepper (about 1/2 tsp each).

Combine the arugula and garlic in a food processor and process to a rough paste. Drizzle olive oil in while continuing to process. Remove to a bowl and add parmesan, salt and pepper.

Like I said, I served it as a pasta sauce, and threw in a couple handfuls of fresh peas. Yum!

Cinnamon Chips with Fruit Salsa, Sweet Sour Cream and Sweet Guacamole

From Babycenter:

I made this for my 2yr olds birthday...

I cut tortilla's into 8 triangles, put them on a cookie sheet, brushed them with butter or sprayed with pam, sprinkled with cinnamon/sugar mix, baked at 400f until golden brown.

Fruit salsa was diced up, strawberries, mangos, pineapple, blueberries, papaya, orange, apple... squeeze of lime juice, ribbons of fresh mint and basil.

Sweet Guacamole... coarsely mashed avocado, diced up strawberries, halved blueberries, splash of half & half cream, sprinkle of powdered sugar.

Sweet sour cream... whipped cream, creamed cream cheese, sour cream and powdered sugar... folded together.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

kbrockwell via Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tight.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Perfect Lemonade

Posted by Heather (inflamed) from 
http://simplyrecipes.com/recipes/perfect_lemonade/http://simplyrecipes.com/recipes/perfect_lemonade/

1c sugar (reduce to 3/4)
1c water

1c lemon juice 
4-5c water to dilute

- heat 1c water and sugar til dissolved. Add in lemon juice and water to taste. Chill. 

Lime Chicken Tacos

LIME CHICKEN TACOS

Taste of Home Comfort Food Diet Cookbook

1-1/2 pounds boneless skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 fat-free flour tortillas (6 inches), warmed

sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is done and tender.

Remove the chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Mango Spinach Salad

Mango spinach salad

JDTMamma

1 mango sliced thin

2-3 hand fulls of baby spinach

1 romaine lettuce heart chopped

1/2 a med. red bell pepper sliced thin

1/4-1/3 cup thinly sliced cucumber

Dressing:

1/2 cup red wine vinegar

2 tbs balsamic vinegar 

2 tbs olive oil

2 tbs maple syrup (I used sugar free)

1 tbs Dijon mustard

1 tsp dried parsley

1 tsp dried basil

place all dressing ingredients in a blender and bland until emulsified. Refrigerate until ready to serve

Toss lettuce and spinach together, topp with remaining salad ingredients. Serve with a drizzle of dressing. 

Buttermilk Bread

(ElCerritoMama)

1/2 c water
1c buttermilk
1/4c oil
2 t salt
1/4 c sugar
1/2c oatmeal ( 1/3c if using whole wheat flour at all or ad a touch more liquid)
4 c bread flour or 2 c bread flour and 2 c wheat flour
1 T active dry yeast

I'll add flax seed if I have it.

I only use the maker for the mixing and rising, the dough setting. I prefer to split this into 2 loaves and bake in the oven. I just like how the oven bread bakes better. Call me goofy, I know. It bakes for 30-40 min at 375 in the oven, FYI.

Honey of an Oatmeal Bread

Honey of an Oatmeal Bread

Sandy~Ardnas1
Follow the amounts in the parentheses to make a larger loaf.

INGREDIENTS:
1 cup water (1 1/3 cups)
1 T vegetable oil (1 1/2 T)
1/4 cup honey (1/3 cup)
1 tsp salt (1 tsp)
1/2 cup rolled oats (3/4 cup)
2 1/3 cups bread flour (3 1/3 cups)(sub up to 1 cup whole wheat flour)
1/4 cup oat bran (optional)
1 tsp active dry yeast (1 1/2 tsp)
DIRECTIONS:
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

Maureen's Notes: I make this using all purpose flour and then adding 1 tsp vital gluten per cup of flour.

Gluten Free BBQ Chicken and White Bean Enchiladas

Rachel (Shelsi)


The Ingredients: (makes 2 9x13" baking pan, about 12 enchiladas)

• cooked & shredded BBQ chicken (you could prob just use reg chicken too)
• 1 can drained northern beans
• 3 cups chicken broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup white sugar
• 1 tbsp molasses
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cocoa powder
• dash cinnamon
• 3 tbsp rice flour
• soft corn tortillas
• 1-2 cups mexican style shredded cheese

The Directions:

1. Preheat oven to 400 degrees.  
2. In 2 quart saucepan over medium high heat combine broth, ketchup, apple cider vinegar, sugar, molasses, dijon mustard, chili powder, salt, garlic powder, cumin, cocoa powder, and cinnamon.  Bring to a boil, stirring occasionally, then simmer 10 minutes.  Stir frequently to help all the ingredients combine.
3. In small bowl whisk together rice flour and 1/3 cup water.  Slowly pour into chicken broth mixture, whisking constantly to prevent lumps.  Bring back to a boil, stirring constantly, until sauce thickens.  Set aside.
4. Pour a small amount of sauce in a 9x13 baking pan, just enough to cover the bottom.  This will keep your enchiladas from sticking. 
5. To assemble:  soften corn tortillas by heating them in a skillet.  I use 2 tortillas on top of each other for each enchilada as I find this keeps them from falling apart.  Once tortillas are soft, remove from skillet, pour a bit of sauce on top, add chicken and beans, then roll up and lay them seam side down in your baking pan.  
6. Once you've got your pan filled with enchiladas, pour remaining sauce over the tops, sprinkle with cheese, and bake for 15-20 minutes until cheese is melted and sauce is bubbling around the edges.  Allow to cool 5 minutes.  Serve with sour cream and guacamole.

http://glutenfree100.blogspot.com/2012/05/gluten-free-bbq-chicken-white-bean.html

Southwestern Couscous Salad

This is my first review.  Exciting!  We had this last night because I needed something quick before we had to rush to the farmers market.  I also added some bell pepper and green onion I had to use up. DH and I both loved it and DD ate a ton, although of course she wasn't into the leftovers for lunch, toddlers...

Southwestern Couscous Salad (lilmom_navywife)

Ingredients

• 1 cup water
• 1 cup couscous
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn, fresh or frozen
• 1/4 cup cilantro, chopped
• 1 avocado, chopped
• 1/2 cup salsa
• Lime juice, 1-2 limes
• Season with salt and pepper
• Optional:  Cumin and chili powder for added flavor

1.  In a medium saucepan, bring 1 cup water to a boil.  Remove from heat, add in couscous.  Stir until combined and cover for 5 minutes (off heat).

2.  Lightly fluff couscous with a fork.

3.  In a medium bowl, combine couscous, black beans, corn, lime juice, and salsa.  Add in cilantro and stir until combined.   Add in avocado and gently stir.  Season with salt and pepper.

4.  Garnish with a few avocado chunks and cilantro.  Enjoy!

Spicy Cream Cheese Chicken Nachos

Spicy Cream Cheese Chicken Nachos

Bridget1120

Ingredients

3-4 chicken breasts

1 can black beans

1 can Rotel

1 ranch dressing mix packet

1 teaspoon cumin

1 tsp chili powder

1 tsp onion powder

5 oz cream cheese

1 cup finely shredded cheese ( I used a 5 cheese mexican blend)

3/4 bag of Tortilla Chips ( we used El Rancho brand)

Directions:

Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 4-6 hours. Stir in cream cheese. Arrange tortilla chips on baking sheet. Top with chicken mixture and 1 cup of finely shredded cheese. Broil for 5 minutes. Add toppings of your choice.

Cheesy Quinoa Mac and Cheese

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Source: http://aroundthetableri.blogspot.ca/2012/02/cheesy-quinoa-mac-cheese.html?m=1