Posts filed under ‘Recipes’

Black Bean Quesadillas

Here’s another great recipe from the Saving Dinner cookbook.

Black Bean Quesadillas                                                        Serves 6

 1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, pressed

1 15-ounce can black beans, rinsed and drained

1 red bell pepper, chopped

2 tomatoes, chopped

½ pkg frozen corn (5 ounces)

12 whole wheat tortillas

1 cup low fat Cheddar cheese, shredded

In a large skillet, add half the oil and sauté the onion and garlic until soft.  Mix in beans, bell pepper, tomatoes, and corn.  Cook until heated through.

Place a tortilla on a plate or flat surface, sprinkle some cheese over the tortilla.  Spoon some of the bean and vegetable mixture over the cheese.  Top with another tortilla.  Repeat until all of the tortillas are used.

Heat remaining oil in a large skillet over medium-high heat.  Place quesadillas in the skillet and heat and flip until both sides are browned.

From Saving Dinner  pg 213

May 10, 2010 at 11:02 am 2 comments

Oven Fried Mustard Chicken

Oven Fried Mustard Chicken                                              Serves 6

1 ¼ Italian bread crumbs

½ cup Parmesan cheese, grated

½ cup Dijon mustard

6 boneless, skinless chicken breast halves

Preheat over to 350 degrees, F.  In a shallow bowl, combine bread crumbs and cheese.  In another bowl, place the mustard.

Dip the chicken first into the mustard, then the bread crumbs, then place on a baking sheet, lightly sprayed with oil.  Bake for 20 minutes or until chicken is done.

May 10, 2010 at 10:56 am 1 comment

Honey Mustard Glazed Chicken

Honey Mustard Glazed Chicken                                         Serves 6

 

 This picture does not do this recipe justice.  It is so good!

1 tbsp olive oil

½ onion, chopped

6 boneless, skinless chicken breast halves

1 tsp paprika

Salt and pepper to taste

1 tbsp lemon juice

1/3 cup Dijon mustard

¼ cup honey

½ tsp curry powder

In a skillet, heat olive oil over medium-high heat and add onion.  Sauté till translucent.  Sprinkle chicken with paprika and salt and pepper to taste then add to the skillet.  Cook chicken till nicely browned on both sides, about 5 minutes per side.  Set aside and keep warm. 

Meanwhile, in a small bowl, mix together lemon juice, mustard honey, and curry powder.  Add to skillet, mix well, and scrape up the browned bits off the bottom of the pan.  Return the chicken to the skillet and simmer a minute in the sauce.  Serve, spooning the sauce over the top of the chicken.

From Saving Dinner  pg 104

May 4, 2010 at 8:29 am 1 comment

Honey Mustard Glazed Chicken

I got this recipe from a recipe book called Saving Dinner by Leanne Ely.  It’s a great book that includes weekly meal plans with shopping lists.  Love it!

 

Honey Mustard Glazed Chicken                                         Serves 6

1 tbsp olive oil

½ onion, chopped

6 boneless, skinless chicken breast halves

1 tsp paprika

Salt and pepper to taste

1 tbsp lemon juice

1/3 cup Dijon mustard

¼ cup honey

½ tsp curry powder

In a skillet, heat olive oil over medium-high heat and add onion.  Sauté till translucent.  Sprinkle chicken with paprika and salt and pepper to taste then add to the skillet.  Cook chicken till nicely browned on both sides, about 5 minutes per side.  Set aside and keep warm. 

Meanwhile, in a small bowl, mix together lemon juice, mustard honey, and curry powder.  Add to skillet, mix well, and scrape up the browned bits off the bottom of the pan.  Return the chicken to the skillet and simmer a minute in the sauce.  Serve, spooning the sauce over the top of the chicken.

April 19, 2010 at 3:24 am Leave a comment

Spinach and Black Bean Lasagna

This recipe was introduced to me by a friend at a message board I frequent about money management.  It is based on the principles taught by Dave Ramsey (who has changed our lives) and is called Living Like No One Else.  I highly recommend it if you are struggling with your finances or would just like some budgeting and frugality tips, definitely check it out.

This lasagna has become a favorite in our house and is requested quite often.  It’s meatless which is nice on the pocketbook too.  I made mine a little different as I used cheddar cheese instead of the pepper jack, only a 1lb 10oz jar of spaghetti sauce, and left out the cilantro.

Black Bean and Spinach Lasagna

Ingredients:

  • 2 large eggs, lightly beaten
  • 1 (15-0z) container ricotta cheese
  • 1 (10-oz) package frozen chopped spinach, thawed and well drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 4 cups (16 oz) shredded Monterey Jack cheese with peppers, divided
  • 2 (16 oz) cans black beans, rinsed and drained
  • 1 (2 lb, 13-oz) jar pasta sauce
  • 1/2 teaspoon ground cumin
  • 9 dried precooked lasagna noodles (found where the dry pasta is)
  • Garnish: chopped fresh cilantro
  1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
  2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin.  Spread one-third of bean mixture on bottom of a lightly greased 13×9 inch baking dish.
  3. Layer with 3 noodles, half of spinach mixture, and 1 cup of Monterey Jack cheese; repeat layers.  Top with remaining 3 noodles and remaining bean mixture.
  4. Bake, covered, at 350 degrees for 1 hour.
  5. Uncover and top with remaining cheese and bake for another 5-10 minutes or until cheese melts.  Garnish if desired.

 

April 19, 2010 at 12:40 am 1 comment


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