Black Bean Burgers

Prep Time:
25 Min

Cook Time:
16 Min

Ready In:
41 Min

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water
• 2 (16 ounce) cans black beans, rinsed and drained

• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed

They can be very messy so you need to use foil to cook them and spray it first!

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Cook's Note

• To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.
  
  

Yellow Curry

2-3 medium baking potatoes, diced

2 boneless skinless chicken breasts (I used approx. an 8 oz sized volume of tofu)

2 cans coconut milk (I use lite)

1 tablespoon Thai curry paste (I use red)

2 teaspoons curry powder

1 tablespoon oil

1 teaspoon salt

1 tablespoon sugar

Cut up potatoes. Cut chicken into bite-sized chunks and set aside.

Mix curry paste and powder together and set aside.

In large frying pan add oil and heat on medium.

Add paste/powder mixture and 1/2 can coconut milk.

Dissolve the paste.

Bring to simmer.

Add remaining coconut milk, simmer.

Add salt and sugar, stir.

Add potatoes and chicken.

Cook until done (slow simmer) about 15-20 minutes.

Serve over rice.

Vegetarian Egg Rolls (Spring Rolls)? and Sweet and Sour Sauce

I got this from a friend who found it on someone's blog:) I just leave out the chicken and add mushrooms and broccoli and whatever else I have.

Sweet and Sour Sauce

1 cup pineapple juice (it was just about a can's worth of pineapple for me)

1/3 cup water (or more pineapple juice)

3 TB vinegar

1 TB soy sauce

1/2 c brown sugar

3 TB cornstarch (I didn't measure this out... but I definitely didn't use this much)

Just mix all the ingredients together and bring to a good boil. And that's it!

Chicken Egg Rolls

1 package cooked chicken (cut into bite size pieces)

Coleslaw

1 medium onion (finely diced)

salt and pepper to taste

garlic powder

soy sauce

egg roll wrappers

In a frying pan add about 2 tablespoons of olive oil and heat slightly. Add the coleslaw, onion and garlic . Cook until crisp tender, add the chicken and the soy sauce to taste.... and the salt and pepper.

Spray a cookie sheet with non stick spray....

On an egg roll wrapper, place about a tablespoon or a little more of the filling in the middle

Fold the bottom corner over and then each side, moisten the edges of the last flap with some water and then fold over.

Place seam side down on the baking sheet, spray lightly with some more non stick spray

and bake at 400 degrees for about 20 to 25 minutes or until golden brown.

Vegetable Fried Rice

We just make rice in the rice cooker (jasmine or brown rice) and let it cool.

Then stir fry all veggies separate with just a little olive or canola oil or if they have the same cook time together.

red pepper, carrots, peas, mushrooms, 2-3 eggs,

Then you put the rice in too and mix it all up with some soy sauce and stir fry it for a minute.

Potstickers

(recipe from Recipezaar)

**you can get most of the specialty items at an Asian market, or in the grocery store if yours has a good Asian ethnic foods section

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped (can be exchanged, I usually use pork)
• 1 lb lean pork, ground
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, sherry or white wine
• 1 tablespoon green onion chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger chopped
• 2 garlic cloves minced
• 64 wonton/gyoza wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1/2 cup water with 2 tablespoons flour mixed in it

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5. In a large skillet, heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of the flour water into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.

Teriyaki Chicken

(we love leftovers of this family recipe!)

Serves: 4-6

4-6 chicken breasts (depending on size)

1/4 tsp. garlic salt

1/2 tsp. sugar

Cornstarch

2 eggs, slightly beaten

Oil (for frying)

Mix garlic salt and sugar; sprinkle on chicken and chill for 1-2 hours. Roll chilled chicken in cornstarch then beaten eggs (important to do cornstarch first!) and fry in oil until golden brown.

Sauce:

3/4 c. sugar plus 1 tsp. sugar

1/2 c. vinegar

1/4 c. chicken broth

dash of salt

2-4 Tbsp ketchup (more makes for a sweeter sauce)

3 Tbsp soy sauce

Mix sauce ingredients (3/4 c. sugar, vinegar, broth, salt, ketchup, soy sauce) and heat in saucepan until sugar/ketchup dissolves. Pour sauce over chicken in baking dish. Sprinkle 1 tsp. sugar over top. Bake at 325 for 45 min. Serve over rice.

Fried Rice

(this recipe is from a children's recipe book, which is perfect for most of us, but may taste bland to others)

Serves: 4

2 c. cooked brown rice

2 Tbsp canola oil

1/4 c. diced onion

1/4 c. diced green pepper

1/4 c. diced celery

1/2 c. cooked peas

2 eggs, slightly beaten

Tamari (low sodium soy sauce)

In a large nonstick skillet, heat oil over medium-high heat.

Add onions, green pepper and celery.

Sautee until just tender, then remove from skillet and set aside.

Add rice to skillet and sautee 1 min.

Push rice to edges of skillet, forming a ring around a cleared area of skillet.

Drop in eggs and cook/scramble, leaving rice ring untouched.

Once eggs are cooked, mix with rice and return veggies, plus peas to skillet.

Stir-fry 2-3 min, Add tamari soy sauce to taste and serve.

Chicken Enchiladas

1 can chunk chicken, drained
2 c. cheese, divided: monterrey jack, cheddar, pepperjack, etc.
1 can cream of chicken soup
1 small can red enchilada sauce, divided
1 c. sour cream
1 c. salsa
1 package taco seasoning
dashed minced onion
14 flour tortillas

Directions:

Heat together soup, 1/2 can enchilada sauce, sour cream, and salsa in sauce pan.
Add taco seasoning, chicken, and 1 c. cheese.
Warm flour tortillas. Put approximately 1/2 c. mixture in center of tortillas. Fold in square.
Place enchiladas in baking pan.
Pour remaining enchilada sauce over entire pan. Top with cheese.
Bake at 350 for 15-20 minutes.

Chimichanga Beef

Ingredients:

beef roast (5 lb.)
3 onions
1 small can diced green chilis

1 28-oz. jar green salsa (or any kind that you want)

1 tsp. cumin (I like to add more)

1/4 c. flour

Cook roast at 200 degrees for 12 hours with lid on and nothing added.

Shred, save the juices.

Cook 3 onions, chopped, and 1 can diced green chilis until soft.

Combine shredded beef, salsa, cumin, flour, meat juices, and onion mixture. (You can do all of the steps in the same big pot.)

Cook until it thickens.

Put inside tortillas with shredded cheese. (The tortillas can be dipped in hot oil for 20 seconds on both sides, or they can just be plain.)

Bake at 350 about 20 minutes or until crisp on edges.

Serve with shredded lettuce, chopped tomatoes, sour cream, guacamole, or anything mexican.

(submitted by Janis Hansen)

Smokey Corn and Black Bean Pizza

Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella


Directions:
1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.

Chicken and Broccoli Pasta

Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese


Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.


Number Of Servings:8

Preparation Time:20 minutes

(submitted by Heidi Rose)

Artichoke Spinach Lasagna

Ingredients:
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.

Number Of Servings:6

Preparation Time:15 min

Strawberry Spinach Salad

Ingredients:
Dressing:
2 T. sesame seeds
1 T. poppy seeds
1/2 c. white sugar
1/2 c. olive oil
1/4 c. distilled white vinegar (can substitute balsamic vinegar)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 T. red onion

Salad:
1 pkg. spinach (9 oz.)
1 pkg. spring mix (5 oz.)
1 lb. strawberries, quartered
1/4 c. chopped pecans
1 1/2 lbs. grilled chicken breast, chilled
1/4 c. thinly sliced red onion

Directions: I mix together dressing ingredients with a blender and chill for at least one hour. Toss salad ingredients with dressing.

More Substitutions and Additions:
strawberries = mandarin oranges
pecans = walnuts or slivered almonds
feta and/or bleu cheese
grated swiss cheese and crumbled bacon

(Submitted by Wanda Husted)

Basic Pizza Crust and Sauce

Jay's Signature Pizza Crust

Exquisite Pizza Sauce

(Submitted by Wanda Husted via allrecipes.com)

Lemon Mushroom Chicken

Ingredients:
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper

Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic

Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.

(Submitted by Susan Smith)

Cheesy Chicken and Rice Casserole (no star rating provided)

Ingredients:
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk

Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.

(Submitted by Heidi Rose)

Chicken Stir-Fry (no star rating provided)

Ingredients:
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces

Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.

(Submitted by Heidi Rose)

Baked Pesto Ravioli (no star rating provided)

Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese


Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.

(Submitted by Heidi Rose)