Recipe: Enchilada Bean And Chips Crock Pot “Bake”

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This is one of the first recipes that I have ever made-up on my own, so I’ll admit that I had my fingers crossed hoping all day that it would be good! And it wassssssssss!!!

With this one, remember… just because it’s “vegetarian” (if you use two cream of celerys) that doesn’t mean we should super-chow on it. Eat when you’re hungry… until you are satisfied. Then stop. I’d even recommend serving yourself a bowl/plate of it and then immediately putting the rest of it in tupperware and in the fridge. Maybe make yourself a fruit salad to go with it… eat half of the fruit salad ahead of time and then the other half, if you are still hungry, after you finish the enchilada bake. Not trying to be preachy… more so just reminding myself of this for the next time I pull up this recipe to make! It’s always a good reminder for me of how to move away from gluttony!

Enchilada Bean And Chips Crock Pot “Bake”

Ingredients

  • 1 can (10 3/4 oz) cream of chicken soup*
  • 1 can (10 3/4 oz) cream of celery soup
  • 1 can (4 oz) chopped green chiles
  • 10 oz reduced-fat sour cream
  • 3-4 Tablespoons Frank’s Red Hot Cayenne Pepper Sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 bag of white corn (or similar) tortilla chips
  • 1 cup frozen corn
  • 1 can (16 oz) red kidney beans, rinsed
  • 1 can (15 oz) black beans, rinsed
  • 2 cups finely shredded colby jack cheese (or similar)

Instructions

  1. In a large bowl combine: cream of chicken, cream of celery, green chiles, sour cream, hot sauce, and cumin.
  2. Crush a few handfuls of tortilla chips and spread over the bottom of the crock pot.
  3. Grab a handful of the verrrrry cold corn and “sprinkle” it on top of the crushed chips.
  4. Place a layer of black beans and kidney beans.
  5. Spread a layer of the soup mixture.
  6. Over the soup mixture, place a layer of shredded cheese.
  7. Repeat the layers again. (I repeated them twice… it might vary based on the size of your crock pot)
  8. End with a layer of chips.
  9. Cooking options: Low for 4-5 hours or on high for 2-3 hours (but you run a bit of a risk of your sour cream separating if you do this)

*Here you have the “easy/convenient” version, but you could totally make your own cream of chicken/celery, make your own tortilla chips, use fresh chopped green chiles, fresh corn, and cook your own black beans and kidney beans. Honestly, I hope to be able to do that someday but I’m not much of a cook, I don’t really enjoy cooking as some do, and I’m not good enough of a time manager to do all that with my toddler and preschooler with me!

And a quick shout out to this flavor combo… Frank’s Red Hot Sauce with ground cumin is uh.maz.ing. I use it in our black bean soup (which is double uh.maz.ing.) and now I use it in anything Mexicanish.

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Recipe: Easy Black Bean Soup (Vegetarian and Vegan)

The Covenant Diet - EASY Black Bean Soup

My sister-in-law made this soup for a getaway weekend when my husband’s family got together to celebrate his dad’s 60th birthday. She made a chicken tortilla soup for everyone else and then made this one for me (she is super considerate)!

It was sooooooo amazinggggggg that I got the recipe and made it again last night! We loved it and we loved the leftovers today for lunch!

I’m not much a photographer, but I did snag that one pic!

Easy Black Bean Soup (Vegetarian and Vegan)
(Below is the stovetop version and the crockpot variations are in {fancy brackets}!)

Ingredients
• 2 Tablespoons vegetable or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-5 cans (14-19 oz each) black beans, undrained
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 cans (14.5 oz each) vegetable stock {1 can for crockpot}
• 1/4 cup minced fresh cilantro
• 1 1/2 Tablespoons ground cumin
• Sour Cream, optional
• Avocado slices, optional

Directions
1. Heat oil in 4 or 5 quart saucepan. Add garlic and onion; cook until tender.
{Skip this step if you want when making in the crockpot.}

2. Stir in beans with liquid, broth, Frank’s RedHot sauce, cilantro, and cumin. {Include chopped onion and garlic in crockpot.}

3. Bring to a boil. Reduce heat; simmer, partially covered, for 30 minutes, stirring often. {Cook on high for three to four hours. No need to stir.}

4. Remove 1 cup of soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. (Or do this with an immersion blender.)

5. Serve soup in individual soup bowls. Top with dollop of sour cream and avocado chunks or guacamole, if desired.

Note: This was a smidge over mild on my “tongue temperature” gauge, so if you are sensitive to heat then you might consider decreasing the hot sauce. And on the topic of hot sauce, I am not one for “brand name snobbery”, but I think the sauce really makes this recipe so it might be worth the extra trip or having this sauce for just this recipe. I seriously think you’ll want to make it again anyway!

Note: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave.

Prep Time: 10 minutes {5 minutes}
Cook Time: 35 minutes {3-4 hours}

Recipe: Southwest-Inspired Corn, Black Bean, & Avocado Salad

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This is one of those “sorta” recipes… it is designed for one of those days when you don’t want to spend a bunch of money to go out but you need flavors and tastes that aren’t usual and… well, you’re either feeling lazy or you don’t have time or energy to slave over the stove.

With that being said, I’m gonna be looking for a substitute for the frozen veggie mix in this recipe so that there is also an all-homemade version.

Southwest-Inspired Corn, Black Bean, & Avocado Salad

Ingredients:
• 1 bag of Southwest-Inspired Corn And Black Bean frozen veggies mix (from Target… there is a pic of the bag below)
• 1/2 avocado, cut into chunks
• 1/4 cup sour cream
• tsp lime juice
• 1/4 cup shredded Colby jack cheese

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Directions:
1. Cook bag of frozen veggies in the bag in the microwave. Let them cool for a minute or two and then dump them into a cereal size bowl.

2. Add in sour cream and lime juice and stir until combined.

3. Incorporate the avocado chunks and shredded cheese.

4. Eat!

I thought it was super yummy! And so easy and quick. I ate the entire bowl cause I was so hungry but for a normal day it would probably make two servings. This whole not eating after 7pm certainly makes me hungrier at lunch!

Well, that and the hour long walk we took this morning during some fabulous weather!

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Recipe: Crock Pot Creamy Ranch Scalloped Potatoes

I bought a big ol’ bag of yukon gold potatoes at Sam’s and was needing to use some and I wanted something really flavorful so I made these! They are based off of this recipe that I found on Pinterest.

For those of you curious how this fits into my hard-core Daniel Fast… I don’t really pay attention to salad dressings or sauces… meaning, I eat salads with dressing on them and foods with sauces… and well, I considered this a sauce. All I ate for dinner tonight was scalloped potatoes, and it was a great meal, and I totally felt like I was sticking by my agreement with God… I want you to know me more than I want burnt offerings. Hosea 6:6 And since it’s about knowing God… and not about my sauce, I feel like I’m in a good spot with Him!

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Crock Pot Creamy Ranch Scalloped Potatoes

1 can of cream of celery
1 cup of light sour cream
1 packet of dry ranch dressing mix
3/4 cup of grated parmesan cheese
5 or 6 medium sized yukon gold potatoes

1. Wash the potatoes and cut them into thin slices (you could probably do chunks of potatoes if you wanted… I chose scalloped because I wanted them to cook a little faster). No need to peel unless you want to do so.

2. In a separate bowl, combine the cream of celery, sour cream, parmesean cheese and ranch dressing mix. Stir until well mixed.

3. Put the potatoes into the crockpot and then add the soup mixture. Gently stir the potatoes and mixture together until all potatoes are coated in the creamy goodness!

4. Cook on high for 3-4 hours or on low for 6-8 hours. But beware… it will smell heavenly and you might just be sure that they are done before they are… but alas, it will probably take them the whole time.

5. Dish into bowls if a main course (it was for me!) and let cool about 10 minutes before serving.

 

Recipe: Black Bean Burgers

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My hubby and I had a delish black bean burger when we were in Nashville and he recently requested that we find some. Well, I’ve tried the store-bought frozen ones, and props to them for trying but they weren’t nearly as good as the one we had. So, I remembered that a friend of mine had posted this recipe and I thought that I’d give it a try! Worth. it. Super yummy!

Black Bean Veggie Burgers

  • 1 (16 ounce) can black beans, drained, and rinsed, and patted dry
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges (I used frozen chopped onion)
  • 3 cloves garlic, peeled (I used jarred, minced garlic)
  • 1 egg, lightly beaten
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce (I only had Tabasco sauce)
  • 1 cup bread crumbs (I used the garlic and herb because I bought it on accident)
  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic (If you have a strainer, then you could smoosh out the extra liquid from this so they will stick together better). Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. Put each patty into a plastic bag or wrap in saran wrap. Freeze for three or four hours.
  6. If grilling, place frozen patties on foil, and grill about 8 minutes on each side. If baking, place frozen patties on baking sheet, and bake about 10 minutes on each side.

These were just really great! They looked a bit like chocolate chip cookies so that was kind of a tease. I baked one for myself tonight but I would love to try it on the grill as well.

Here is the original recipe… I added in my changes and borrowed some changes that other commenters suggested! Oh, one thing I’d like to try next time is doing 2 eggs… a few commenters said that made it more moist!

Recipe: Foil Packet Oven Roasted Tilapia And Vegetables With Lemon Herb Butter

Oven Roasted Tilapia and Vegetables with Lemon Herb Butter

1 1/2 pounds Fresh Tilapia (4 each 5-6 oz filets)
1 Tomato (sliced in 8 slices)
1 Zucchini (med sliced)
1 Yellow Squash (med sliced)
1 Lemon (sliced in 8 slices)
Italian seasoning (to taste)
Salt and Pepper (to taste)
4 tablespoons Butter
2 cups Cooked Brown Rice
4 sheets Aluminum Foil (approximately 12-16 inches long)

1. Lay four pieces of foil out on counter top or work table. Place two slices of tomato in center of each sheet, and season lightly with salt and pepper.
Divide the Zucchini and Yellow Squash into four portions, and place over the top of tomatoes. Try to keep them as flat and evenly spread out as possible so they will cook evenly.

2. Season the vegetables with Italian seasoning. Use whatever seasoning blend you normally have in your pantry. If you prefer all basil, or have a blend you normally use, substitute here. You could replace with fresh basil leaves, but fresh herbs may be expensive depending on timing and market prices.

3. Place the Tilapia on top of the vegetable stack. Place 1 Tbsp butter on top of fish. If you soften butter slightly you can spread it easily over fish.

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4. Season lightly with Salt and Pepper, and same seasoning you used on vegetables. Top with two slices of Lemon. Form a pouch with Foil and crimp edges, forming an envelope or bag.

5. Place in 350ºF oven for about 20 to 25 minutes. (Mine was closer to 25 minutes)

6. Remove from oven and open foil; use caution as steam will be trapped in foil. Serve the Tilapia and vegetables over cooked rice. Make sure to spoon liquid from bottom of foil over top of the fish and vegetables.

7. You can substitute whatever side item you normally keep in your pantry, pasta, brown rice, couscous, etc. Enjoy!!

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Recipe: 7-Layer Meatless Tortilla Pie

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My husband is doing a test-run of the covenant during June, and since he’s a teacher then he’s on summer so I get to make childless treks to the grocery store. Which means, we’ll be eating well for the next couple of months! Plus, I got a cookbook from my mom for Mother’s day… The Vegetarian Bible!

7-Layer Meatless Tortilla Pie
• 2 cans (about 15 oz each) pinto beans, rinsed and drained
• 1 cup PACE picante sauce
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• 2 Tablespoons chopped fresh cilantro leaves
• 1 can (about 15 oz) black beans, rinsed and drained
• 1 small tomato, chopped
• 1/4 teaspoon lime juice
• 7 large flour tortillas or 14 soft taco tortillas
• 2 1/2 cups shredded Cheddar or Colby Jack cheese

* Preheat oven to 400°

1. Mash the pinto beans in a medium bowl with a fork or potato masher. Stir in 3/4 cup picante sauce and the garlic powder.

2. Stir the remaining picante sauce, cilantro, black beans, tomato, and lime juice in a medium bowl.

3. Place 1 tortilla on a baking sheet (or two soft taco sized tortillas side by side… to make two “towers”). Spread with 3/4 cup pinto bean mixture over the tortilla to within 1/2 inch of the edge. Top with 1/4 cup of cheese. Top with 1 tortilla and 3/4 cup black bean mixture. Top with 3/4 cup of cheese. Repeat layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4. Bake at 400° for 35 minutes or until the filling is hot. Take pie out and uncover.

5. Turn off the oven.

6. Top with the remaining cheese and put pie back in for 3 minutes or until cheese is melted.

7. Cut the pie into wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

* Could add in shredded chicken or taco meat into either the black bean or the pinto mixture.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Recipe: Vegetable Feta Foil Packet

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This one was inspired by my friend Rhonda* who came over to visit me the other day. We chatted about fish in foil packets and it got my mouth watering for veggies made the same way.

I only made one serving because my husband took our oldest out for some male-bonding time, so I was on my own with the toddler. This could easily be a vegetarian’s main course and a side dish for a non-vegetarian.

Vegetable Feta Foil Packet
For one foil packet…
• 4 asparagus spears, cut into 1″ pieces
• 5 button mushrooms, sliced in half
• 1 small red bell pepper, sliced into 1″ pieces
• 1 small yellow bell pepper, sliced into 1″ pieces
• 8-12 cherry tomatoes
• 1/4 to 1/2 cup crumbled feta
• 1/4 cup grated Parmesan cheese
• 1 to 2 teaspoons dried oregano
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 2 one-foot-long sheets of foil

1. Preheat the oven to 375°.

2. Get two 1 foot long sheets of foil. Lay one out flat, set the other aside.

3. Cut the vegetables if you haven’t already.

4. Place the asparagus, mushrooms, tomatoes, bell pepper, and feta in the center of one sheet of foil.

5. Drizzle the vegetable and feta mix with olive oil and balsamic vinegar. Sprinkle with oregano and Parmesan.

6. Seal the foil packet tightly. Place the foil packet, seam down, on the other sheet of foil and seal the second foil sheet around the vegetable foil packet.

7. Place it on the center rack of the oven and let it cook 10 minutes. Flip the foil packet and let it cook another 10-15 minutes. (This allows the veggies enough time to get crunchy soft. If you prefer them soft then cook 5 minutes longer on each side.)

8. Open the packet, let cool a few minutes, and enjoy!

* Names have been changed to protect the “innocent”! Haha!

Recipe: Easy Vegetarian Crockpot Stir Fry

Well I guess posting a recipe yesterday got me all into it… cause here is another one!

Easy Vegetarian (Or With Chicken) Crockpot Stir Fry
This recipe worked really well for me to make half the crockpot with chicken for my husband and the other half without for me.

Ingredients:
• 2 bags of frozen “Harvest” Stir Fry veggies (ie baby corn, snap peas, carrots, onions, water chestnuts, broccoli, etc)
• Teriyaki Sauce or Marinade (soy sauce would probably work also)
• (optional) 1-2 skinless, boneless chicken breasts cut into one-inch cubes
• 1 Tablespoon of vegetable or olive oil

Instructions:
1) Pour oil into crockpot and, holding onto the handles, tilt the crockpot back and forth until the oil has spread all over the bottom.

2) If making the stir fry with chicken, arrange the cubed chicken along the bottom of the crockpot. If making half-chicken, arrange the chicken only on one half.

3) Pour a bag of frozen vegetables on the non-chicken side, and then pour the other bag on top of the chicken.

4) Sprinkle teriyaki sauce to taste all over the top of the veggies.

5) Turn on the crockpot to High for 4 hours (this is what I did) or on Low for 8 hours (in theory).

6) After cooking is complete, allow to cool for 5-10 minutes and then serve over rice if desired (or just like it is without rice if you are not eating grains… this is how I had it tonight and it was still very yummy!)

Sorry… no photo… I was too hungry to wait!

Portabella Mushroom Bake

I know that I have never shared a recipe before, but these were so amazing (and easy to prepare) that I had to!

Portabella Mushroom Bake
Ingredients
½ cup almonds
¼ cup olive oil
¼ cup soy sauce
½ cup water
2 tablespoons balsamic vinegar
3 garlic cloves, roughly chopped
1 teaspoon dried rosemary or basil
1 teaspoon dried oregano
6 large portabella mushrooms , stems removed
1 medium onion, sliced

Directions:
1. Preheat oven to 350°F.

2. In blender or food processor, grind almonds until powdered.

3. Add oil, soy sauce, water, vinegar, garlic, rosemary and oregano to almonds; blend.

4. Place mushrooms upside down (as in with the gills facing up) in baking dish, tightly in one layer.

5. Pour sauce over each mushroom and top with onions.
(If you have only frozen onions this works as well, simply sauté them for a moment first until they are no longer frozen and either mix in with the sauce or put on top of the sauce.)

6. Bake for 30 to 35 minutes or until mushrooms are tender.