Found this one in a freezer cookbook and it's quite good... I ended up doubling it because I didn't want to have half a can of kidney beans/chickpeas left over. So one is in the freezer for another day. I also added some lentils to it because I thought it was a bit too "soupy" but brainless blonde me wasn't thinking and I took 1 cup of red lentils and cooked them BEFORE adding them... what I should've done was used maybe 1/2-1 cup of lentils but add them directly to the mixture and let it simmer until the lentils were cooked to absorb some of the extra liquid :doh: Adding them cooked didn't do much to thicken it :lol:
Vegetarian Shepherd's Pie
2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onions
3/4 cup finely chopped carrots (I just diced them)
1 1/2 cups prepared tomato pasta sauce
1 cup canned red kidney beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1/2 cup vegetable stock or water
1 1/2 tsp dried basil
2 bay leaves
4 cups diced potatoes (I'd recommend more unless they're fairly large... I could've had more potato on top.. oh and I used a combination of sweet potatoes and white)
1/2 cup 2% milk (eyeball it)
1/3 cup sour cream (eyeball this too... I didn't need the full amount of this or the milk)
1/4 tsp black pepper
3/4 cup shredded cheddar cheese
3 tbsp parmesan cheese
In a sauce pan heat oil over medium-high heat. Add garlic, onions, and carrots; cook 4 minutes or until onion is softened. Stir in tomato sauce, kidney beans, chickpeas, stock, basil, and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves. Transfer sauce to a food processor; pulse on and off just until chunky. (At this point is where I should've then added the dry lentils and let it simmer until they were cooked to absorb the extra liquid) Spread over bottom of baking dish.
Place potatoes in a saucepan; add cold water to cover. bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drian; mash with milk, sour cream, and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.
Bake in 350 F oven, uncovered, 20 minutes or until hot.
2 cauliflowers (I only used one)
1 or 2 cups of the best, sharpest cheddar you can find, shredded
1/4 cup, scant, of extra virgin olive oil
1 heaping teaspoon sea salt
1 scant teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 yellow onions
Preheat the oven to 450. Cut the cauliflower flowerettes apart (I hold a small paring knife at an angle and cut the stem away, trim any stems left over at the base of the flowerettes so they are loosely the same size, then cut the bigger flowerettes in half, as needed). Rinse, then toss with the olive oil and spices.
Spread on a baking sheet covered with parchment paper (for easy clean up). Pop in the oven for 30 – 40 minutes.
After you pop the cauliflower into the oven, place the chopped onions into a fry pan and sauté them at low heat while the cauliflower cooks (check them after about 20 minutes, and then every 5 minutes or so, to make sure you don’t burn them). You are caramelizing the onions which will give them a rich, sweet, taste (Feel free to add some brown sugar, say a heaping tablespoon, and / or a small splash of orange juice to enrich the flavor, if you want to play. I typically do.)
When the cauliflower is done (think al dente), pull it out of the oven. Sprinkle the caramelized onions over the cauliflower, then the cheddar. Sprinkle with more paprika and black pepper. Pop back into the oven until the cheese is melted and bubbling (keep an eye on it – this only takes a few minutes).
Serve and enjoy.
Found this on the epicurious website... going to post the original recipe and then what I did with it :)
Chicken with Sun-Dried Tomato Cream Sauce
4 boneless, skinless chicken breast halves
1 tbsp olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 oz), patted dry & coarsely chopped
3/4 tsp dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, abaout 6 minutes total (chicken will not be cooked through). Transfer with tongs to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered until just cooked through, 4-5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tbsp basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth (alternatively, blend sauce in a standing blender; use caution when blending hot liquids). If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tbsp basil.
Marla's Version: Pasta & Chicken with Sun-Dried Tomato & Spinach Cream Sauce :lol:
4 boneless, skinless chicken breast halves, cut into strips
1 tbsp olive oil
6 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 oz), patted dry & coarsely chopped (I used half a container I had, whatever size/however much that was)
1/2 tsp dried hot red pepper flakes
1 cup chicken broth
1/2-3/4 cup milk
1 1/2 tsp dried basil
2-3 cups uncooked pasta (however much you need for your family)
Cook pasta however you usually do it LOL
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken strips until almost cooked through. Remove to plate.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add 1/4 cup chicken broth and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add remaining chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered until just cooked through, 4-5 minutes. Transfer chicken with tongs to a plate and keep warm, loosely covered with foil. Stir 1/2 cup milk and basil into sauce in skillet and bring just to a simmer.
Transfer sauce to blender and purée. Transfer to a medium saucepan and add desired amount of spinach. Simmer until spinach is wilted. If necessary, add water or more milk to thin to desired consistency, then season with salt and pepper.
Once pasta is cooked, drain and return to pot. Add chicken and sauce to pasta and mix together.
**I haven't tried any yet but dh says it was good**
I've bolded my changes and additions :)
Slow Cooker Greek Stuffed Peppers
4 large bell peppers
1 can cannellini beans, rinsed and drained (I used chickpeas)
1 cup crumbled feta (I used about 1/4 cup finely shredded cheddar cheese)
1/2 cup couscous
4 scallions, white and green parts, separated, thinly sliced (didn't have so omitted and used 1 tsp onion powder)
1 garlic clove, minced (used some garlic salt instead since I was out of cloves... would use more than 1 otherwise though)
1 tsp dried oregano
salt and pepper (didn't need the salt on account of the garlic salt)
lemon wedges, for serving (optional)
1/2 large carrot, finely shredded
1 cup baby spinach, finely chopped
splash or 2 of lemon juice
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops and place in a medium bowl. Remove ribs and seeds from peppers.
To bowl, add beans, cheese, couscous scallion whites, garlic, and oregano (added the carrot, spinach, lemon juice here as well). Season with salt and pepper, and toss to combine. Stuff peppers with mixture; place upright in slowcooker. Cover; cook on high 4 hours.
Sprinkle peppers with scallion greens; serve with lemon wedges.
**Very good... dh says it's a "make again" recipe. The only thing is, I'm not a fan of the cooked whole pepper part so just ate the filling and tossed the rest LOL**
I guess my changes make it just Slow Cooker Couscous and Chickpea Stuffed Peppers rather than Greek ones though LOL
Vegetarian Chickpea Sandwich Filling
1 can garbanzo beans, drained and rinsed
1 stalk celery, chopped (I didn't have any so I shredded a carrot instead)
1/2 onion, chopped
1 tbsp mayonnaise (I needed more... so just adjust to your taste)
1 tbsp lemon juice
1 tsp dried dill weed
salt and pepper to taste
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork (my potato masher worked better at the beginning). Mix in celery, onion, mayonnaise, lemon juice, dill, salt, and pepper to taste.
**I found this while googling today and mixed some up for the kids lunches tomorrow. Sampled it and it's tasty. Dh even approved :)**
I made quesadillas with the leftover sandwich filling. Added 2-3 tsp cumin and 2/3 can black beans. Spread it on tortillas and topped with salsa and cheese and another tortilla. Baked for 5-6 minutes on each side.
If you were going to make the filling solely for use in quesadillas, leave out the lemon/dill, use a whole can of beans and then season to taste with cumin/cilantro/garlic/etc.
I'm really pleased with this recipe, and it was so easy! I got it from a friend on Facebook. (I included my changes in bold)
Philly Cheesesteak Sandwiches
2 tsp vegetable Oil
1 medium onion sliced in thin rings (I used 1/2 onion)
1 green bell pepper cut in thin strips (I used 1/2 bell pepper)
12 oz. deli roast beef (I coarsley chopped it )
shredded mozzarella (I used a casserole mix and American cheese)
4 hoagie or french rolls (I baked some Pillsbury french bread from a tube--it was outstanding because the bread was so fresh!)
Heat oil in large, non-stick skillet (with lid) on med-hi. Add onions and peppers and sautee' 6-8 minutes or until tender. Remove to plate. turn burner to very low heat . Divide roast beef into 4 portions and place separated from each other in skillet. (I added diced roast beef and sauted it together for a few minutes while the rolls were cooking, then added the cheese when the french bread was almost done.) Top each portion with 1/4 of vegetable mixture and cheese. Cover and let stand until cheese melts. Place each portion on a roll. YUM-O!!
It was really good, and I don't even like Philly cheese steak. I'm going to make it for my dad's birthday!
The other recipe I am actually embarassed to post becuase I wanted to use up some bacon and it was AWESOME. I feel slightly guilty for using that much bacon in chicken dumpling soup.
Here you go. This is me copying the Olive Garden Chicken Gnocchi soup.
Rainy Day Chicken Soup
Leftover bacon (I used about half a pack), diced
3 chicken breasts or 6 tenderloins, diced (cooked by heating in pot of water and boiling for 10 minutes)
3/4 c chopped carrots.
2 celery ribs
4 cloves garlic
1/2 c cream
8 c water
2 T chicken boullion
Pepper & Salt
Thyme & Parsley
Packaged Gnocchi, or 4 potatoes+1 egg
Dice bacon and put in a soup pot on med heat. After the bacon browns, add onion, carrot, celery and garlic and, saute in bacon grease. Add 2 T flour and stir constantly. Add cream, stirring constantly. Add water and chicken boullion. Add the chicken whenever it's done.
Meanwhile, I made my own cheaters gnocchi by peeling four potatoes, chopping them into 6ths, and steaming them in the microwave for 8 minutes (with a bit of water). I mashed them up and added 2 eggs, and flour to make a sticky dough.
By this point, the soup had come to a boil, so instead of rolling the gnocchi out and messing with all the dough, I just took tiny (like 1/2 tsp) spoonfuls of the potato mixture and put it in the soup. It was done when it floated to the top.
Gnocchi is kind of a pain, so the prepackaged kind might be better...
I seasoned it with salt & pepper. Livvy added a ton of thyme.
ETA: I wanted to add chopped spinach too, but Dh ate the rest of it.
I got this one from Taste of Home's Healthy Cooking magazine :)
Italian Lentil Soup
1 medium onion, chopped
2 garlic cloves, minced (I used more... Kristin would be proud :D)
1 tbsp olive oil
3 1/4 cups water
1 can (14 1/2 oz) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, optional
1 can (14 1/2 oz) no-salt-added diced tomatoes (mine probably had salt and I used a full 28 oz can... and it was one with "herbs and spices")
1 can (6 oz) tomato paste (it was either an "herb and spices" one or a "garlic" one)
1 tbsp lemon juice
2 cups cooked brown rice (I didn't use this... totally forgot... and was fine without it so I'd say totally optional)
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, broth, lentils, carrot, green pepper, oregano, basil, and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until lentils are almost done. (I use red lentils, it didn't take that long for them to be almost done)
Stir in tomatoes, tomato paste, and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice.
**After it was almost done I decided to add a can of drained chickpeas as well... I would add them with the tomatoes/tomato paste normally. I also, after I'd dished up the kids' bowls, remembered I had wanted to add some spinach... so I threw a couple handfuls of baby spinach in the pot... next time I would tear it into smaller pieces though. I also added a bit more of the spices and a bit more water while it was cooking. It was very good!**
Ooh...sounds good! Especially the garlic!
Originally Posted by followtherabbit
It is VERY good. You guys need to try it ;)
Originally Posted by GarlicBreath
Copy/pasting Lisa's "healthy" bean fudge recipe :)
Originally Posted by lisamush1