Quinoa Chicken Chili (sweettreatsmore.com)

I found this recipe on sweettreatsmore.com. The family loved it!

This is half the original recipe and makes enough to feed my family with enough left over for a nice lunch or two for me.

½ c quinoa, rinsed
1 (14 oz) can crushed tomatoes*
1 (16 oz) can black beans
1 (15 oz) corn, drained
2 c chicken stock
1 large chicken breast
½ large bell pepper, seeded and chopped
½ tsp minced onion
½ tsp garlic
½ tsp cumin
½ tsp crushed red pepper
½ tsp chili powder (or taco seasoning)
1 tsp salt
Cheese
Cornbread (optional)

Place everything in a 6 qt slow cooker and cook for 5-7 hours on low or 2.5-3.5 on high. Remove chicken, shred it and return to slow cooker. Keep warm until ready to serve. Garnish with cheese. Add cornbread if desired.

*The original recipe had 7 oz more of tomatoes (diced tomatoes with green chilies ~ Rotel). Add more liquid or tomatoes if needed.

Fresh Bean Salsa (Debra Garry)

I just discovered that I didn't have this recipe on my blog. I LOVE this salsa!

1 can black beans (drain)

1 can black eye peas (drain)

1 can corn (drain) or 1½ c frozen corn

2 large tomatoes, diced (Roma)

½ large Anaheim pepper, diced (freeze the rest)

½ red bell pepper, diced (freeze the rest)

3 green onions, diced

½ bunch cilantro, chopped (about 1 c; no stems)

1 lime, zested and juiced

½ tsp salt

½ tsp coarse black pepper

1/8 c white vinegar

1 Tbsp water

½ pckg (½ Tbsp + 1 tsp) Italian zesty dressing mix

2 Tbsp olive oil

Combine first ingredients in a large bowl. In a flask or small bowl mix together vinegar and water. Add dressing mix and shake. Stir in olive oil. Pour over salsa. Wait a while for the flavors to set in. Fills about 4 wide-mouth pint jars. Serve with Tostitos Hint of Lime chips!

Classic Chili (Mel's Kitchen Café)

Updated 10/6/13. I love this chili! This recipe is from Mel's Kitchen Café. I tweaked a few things and love the difference from the original recipe. I think it is best starting from dry beans. This was excellent on baked potatoes as well as served separately. My family loved it with "corn bread cake" crumbled into it.

2 c dried pinto beans (OR 3-29oz cans pinto beans, drained)
1 lb ground beef
 (originally 2 lb)
2 tsp salt

2 medium onions, diced
 or 2 tsp onion powder
1/2 c water

1 tsp garlic salt
 (originally 3/4 tsp)
1/2 tsp pepper

1 Tbsp chili powder 

1/4 tsp cayenne pepper 
(optional - I omitted it)

2 tsp cumin

2 Tbsp brown sugar (originally 1 1/2 Tbsp)
46 oz can tomato juice
8 oz can tomato sauce

2 bay leaves

Rinse pinto beans until clean. Add to crock pot with 8 cups water and 2 tsp salt. Cook on high for 4 hours. Drain.

Brown the hamburger and onion in a large skillet with the salt. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot (or in the slow cooker), combine tomato juice, beans, and tomato sauce. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Cowboy Quesadillas (Our Best Bites)

The girls, Tyler, Jon and I really liked these. Adam and Andrew didn't love them, but they are super picky. The original recipe with prettier pictures is HERE.
½ c white rice
1/3 c black beans (3 Tbsp dry, 1/6 tsp salt, 1 1/3 c water)
1 c diced cooked chicken (3 tenders)*
1/3 c fresh/frozen corn kernels (no need to thaw)
1/3 c diced tomato (1 tomato)
1 large green onion, sliced (2 Tbsp)
1½ c shredded cheese (Mexican blend)
¼ c BBQ sauce
6-8 flour tortillas (6-8” diameter)

*I cooked the chicken in oil and butter seasoned with salt, pepper and BBQ sauce.

Combine rice, beans, chicken, corn, tomato, onion and cheese. Add BBQ sauce and stir to combine. Place about 1/3-½ c of mixture on half of each tortilla and fold over to close.


Heat skillet to medium heat on the stove. When hot, spray lightly with cooking spray or drizzle with olive oil. Place quesadillas in pan and cook for 1-2 minutes on each side until golden brown and slightly crisp. Serve with BBQ-Ranch dipping sauce (equal parts BBQ and ranch dressing).






You can get healthier and make these with multi-grain tortillas, too.

Café Rio Black Beans (according-to-kelly.com)

If you want extra on the side (along with filling burritos), double the recipe.

2 Tbsp olive oil


2 cloves garlic, minced


½ tsp ground cumin


1 can black beans, rinsed and drained


1 1/3 c tomato juice


1 tsp salt


2 Tbsp fresh cilantro, chopped 



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.

Texas Caviar (365daysofcrockpot.com)

This recipe is very similar to my Fresh Bean Salsa. I really liked starting from dry beans and adding the wheat berries. It was tasty, but I felt it lacked a tiny bit of pizzazz that the Fresh Bean Salsa had, so I indicated below which things I'd like to add to give it that extra punch. Still, this made a great salsa! It's more like a lunchtime meal for me with how filling it is.

½ c dried black beans

½ c dried white beans

½ c wheat (to make into wheat berries)

½ yellow onion, diced

1 green bell pepper, diced

1 bunch green onions, diced (I used 2; try 3+)

1 jalapeno pepper, diced

3 fresh tomatoes on the vine, diced

1 Tbsp minced garlic (3 cloves)

1 bunch chopped fresh cilantro (I used ½)

1 lime, zested and juiced (I'm adding next time)

½ tsp ground coriander

½ tsp salt (I'm adding next time)

¼ tsp black pepper (I'm adding next time)

1 pckg zesty Italian dressing mix (shake with next 3 ingredients before adding)

2 Tbsp white vinegar

1 Tbsp water

2 Tbsp olive oil

Tortilla chips

Rinse and drain the black and white beans separately. Place in separate slow cookers so that the white beans won’t turn gray. Rinse wheat and place in another crock pot (or add to the white beans). Add 4 cups water to each slow cooker (add 8 if you combine wheat and beans). Cook on HIGH for 3-4 hours, or until tender and cooked through (check at 3). You can prepare these all ahead of time. When the wheat and beans are cooked, drain off all the water. In a large bowl combine the beans, wheat berries, and all the remaining ingredients. Cover and chill in the refrigerator for 2 hours before serving. Serve with tortilla chips.

Slow Cooker Baked Beans (365daysofcrockpot.com)

I've been searching for recipes where you actually make the food from scratch instead of combining canned goods and adding a few extra ingredients (although I do have a couple winners, which use that format). It can be hard to find recipes that start with dry beans, for example. I was thrilled with this one and can't wait to try it again... and to not forget about the cooking time.

1 c dry pinto beans, rinsed and drained


4 c water


4 slices of bacon, cooked and crumbled

½ small onion, diced


1 (8 oz) can tomato sauce


2 Tbsp brown sugar


1 Tbsp molasses


1 tsp salt


¼ tsp chili powder


¼ tsp garlic powder


¼ tsp dried mustard


Combine beans and water in slow cooker and cover. Cook on LOW for 8 hours or until soft (I did 4 hours on high). Drain liquid and add in the rest of the ingredients. Stir. Cover and cook on LOW for an additional 3 hours.

I overcooked my beans, so they were still tasty (spicy, too), but a little drier than I’d prefer. I’m hoping that next time they’ll be perfect.

Tuscan Style Soup

This soup was extremely flavorful! Jon said it was "amazing" and the girls both raved about it. The boys at least ate it without too much complaining (that's saying a lot). Updated 1/16/11.

3 c cooked white beans

2 garlic cloves

2 c chicken broth

2 oz diced bacon (2-4 slices*)

1 chicken breast (or 3 tenders)

1 c thinly sliced carrots

½ medium onion, chopped

½ c water

1 tsp Italian seasoning

½ tsp salt

1/8 tsp pepper

Toast or hot bread

In blender puree the beans, garlic and chicken broth. In large soup pot, cook bacon until browned. Remove and dice when cool (then return to pot). Meanwhile, add chicken, carrots, and onion. Cook, stirring often until chicken is golden on the outside. Remove chicken and cut into ½” cubes. Return chicken to soup pot. Add water and Italian seasoning, bring to a boil, reduce heat, cover and simmer until carrots are tender. Stir in pureed bean mixture. Return soup to a boil and simmer 15 min. Add salt and pepper. Serve with toast or hot bread for dipping.

*The original recipe called for 2 cloves of roasted garlic. I just used 2 raw cloves. Raw garlic is 2-4 times stronger in flavor than baked. Click here or here for instructions on roasting garlic.

**If you are trimming off the bacon fat, use 4 slices. You may need to add a splash of olive oil when you add the chicken so it doesn't get too dry. If you leave the bacon pieces whole, 2 pieces may be fine and you probably won't need the olive oil.

Taco Soup (Cindy Buckner–Newington, CT)

Updated 4/20/13.



½ pound hamburger, cooked
garlic powder
onion powder
salt & pepper
28 oz crushed tomatoes (blend tomatoes till smooth)
1 can corn (with ½ of the water in the can)
1 can French cut string beans
30 oz Kidney beans, drained (2-15oz cans)*
3 Tbsp taco seasoning
Cheese, green onions, sour cream, tortilla chips

Brown hamburger and season with garlic, onion, salt and pepper. Mix remaining ingredients (except toppings) in large pot and heat. Stir in hamburger. Top with cheese and sour cream (if desired) and serve with tortilla chips. Our kids are more likely to eat this if served with Tostitos “Scoops.”

*=3.5 c: 1 1/3c dry beans, 6 c water, 1 tsp salt in slow cooker on high 3 hours.

White Beans

$0.78 ($0.13 per prepared cup)

Makes about 6 cups.



2 c white beans
6 c water
6 c water
2 tsp salt

Soak beans overnight in 6 cups water. Drain in the morning. Pour beans into crock pot. Add 6 c water and 2 tsp salt. Cook on high for 4 hours.

(1 lb dried beans makes 6 pounds cooked beans)

Use in cheesy carrot soup. Blend unused beans and freeze in ice cube trays. Use blended beans in twice-baked potatoes and macaroni and cheese for extra nutrition.

Navajo Tacos (Michelle Black)

1 egg
1 c hot water
¼ c sugar
1 tsp salt
¼ c canola oil
½ c cold water
1 Tbsp yeast
4 c white flour
Vegetable oil
----------------------
½ lb ground beef
Salt
Pepper
Onion powder
Garlic powder
-------------------------
1 can chili beans
Lettuce, chopped
Cheese, grated
Fresh tomatoes, diced
Sour cream (optional)
Salsa (optional)

Crack egg in mixing bowl. Pour hot water over egg and beat till egg is mixed in well. Add sugar and salt. Mix again a few strokes. Add oil, cold water and mix. Add yeast and mix again. Let sit for 15 min, then add flour till it looks like a sponge (touch it w/your finger. If you can touch it lightly without sticking too much, it’s good. It’s better if the dough is a little sticky.) Scrape down sides of bowl and cover bowl with a towel. Let it rise 15-20 min, and then punch it down. Repeat the rising and punching. Roll out the dough into a rectangle and cut into scone shapes. Heat oil over medium heat. Carefully add dough squares. Flip with tongues. When browned on both sides remove to a plate lined with paper towels.

Season ground beef with salt, pepper, onion powder and garlic powder; cook until done. Heat chili beans. Add beef to beans. Wash and chop lettuce and tomatoes. Serve the fried bread warm with beans and other toppings. Yum!

Winter’s Best Bean Soup (Slow Cooker cookbook)

2 slices bacon

5 c water

5 chicken bouillon cubes

1 c dry Great Northern beans (white)

2 cubes tomato paste (or ½ can diced tomatoes, undrained)

2 carrots, sliced

½ onion, diced

1 clove garlic, minced

1 sprig fresh rosemary, diced

1/8 tsp coarse black pepper

Mozzarella cheese, grated (optional)

Cook bacon in skillet over medium-high heat just until cooked. Drain, dice, and transfer to slow cooker. Add remaining ingredients. Cover and cook on high for 6 hours or until beans are tender. Serve warm topped with mozzarella cheese.

Cheesy Carrot Soup

$2.79 w/tax

4 c chicken broth (2-14oz cans or use 4 c water and 4 bouillon cubes)
2 c coarsely chopped carrots (4 carrots)
2 c cooked white beans (or 8 bean cubes)
1 tsp onion powder (or ¼ onion, chopped)
¼ c dry powdered milk
1 c grated cheddar cheese
1 tsp Mrs. Dash Original or Garlic & Herb
¼ tsp salt
Dash of pepper
Keebler Club crackers, Saltines or bread bowls

Bring broth to a boil in a saucepan. Add carrots, beans and onion. Bring to a boil again. Reduce heat and simmer until carrots are tender, ~25 min. Transfer hot mixture to blender. Add milk and puree until smooth. Return soup to saucepan. Add cheese and stir till melted. Add seasonings. Pour into serving bowls. Serve with crackers.

*This makes a great orange meal during Halloween time!



Tip: I cooked up enough white beans for 3 batches of soup, so divided an onion into the bags and carrots, too. So I'll be ready for 2 more rounds of carrot soup. Yippee!

Minestrone Soup

Updated 6/17/13.

½ lb ground beef, cooked
3 large carrots, sliced (or cover bottom of pot w/finger carrots)
2 tsp garlic salt OR 1 clove garlic and 2 tsp salt
4 potatoes, diced
3 celery stalks, diced (optional)
1 large onion, diced
1 zucchini, finely diced (optional)
1-8oz can tomato sauce
1 can crushed tomatoes
1 can cut green beans or peas (optional)
1 can kidney beans
½ tsp parsley
1 ½ Tbsp basil
¼ tsp pepper
4 c water
Saltine Crackers (optional)

Put all of the ingredients in the crock pot. Cook in crock pot on high for 4-6 hours or until carrots and onions are soft. Serve hot with saltine crackers. Makes 8-10 servings.

Note: All of the ingredients are optional.”You can add or subtract them as you like.

Mexican Crock Pot Pinto Beans (Anita Heap)

Updated 8/5/12.
$2.15 with 3% tax

This is my family's classic stand-by bean recipe. My daughters requests this for their birthday meals every year! I always serve this with cornbread. I hope you enjoy it, too!

2 c dry pinto beans (or variety)
6 c water
2-8oz cans tomato sauce
2 tsp salt
2 Tbsp taco seasoning (may add more)
Ketchup, 2-3 long squirts (optional)
Cheese

Let beans soak in 6 cups of water overnight. Drain the water and add another 6 cups back to the pot.* Add remaining ingredients (except ketchup and cheese) and turn on high for 6-8 hours. Add ketchup and cheese to taste. Serve warm.

*My sister says this is optional. She never does it, and I always do it. I guess it works both ways.