#2,637: Quinoa Salad with Lemon Dressing

I made this healthy quinoa salad for lunch, and whipped it together in just a few minutes.  Don't you love recipes like that?!  I used leftover quinoa that I had in the fridge, chopped up some veggies, and then added some dressing on top.  I took the picture on a cute (long) summery tray and was too lazy to put it back in a bowl (I didn't want to get another bowl dirty) so I just ate it off the tray.  My husband looks over and starts laughing at how ridiculous I look eating this off a gigantically long tray.  Ha!  This salad is super light and the lemon gives it is nice refreshingly summer flavor, while the almonds, cucumber, and peppers give the texture the crunch I love.  I was out of parsley so I just used some cilantro instead.  I also decided to omit the mint, since all I have is chocolate mint in my garden and thought that might be too weird to a taste for this dish.   

For the quinoa salad

3 cups cooked quinoa (1 cup dry = 3 cups cooked)

1 large seedless cucumber, diced

1 large red bell pepper, diced

1 (15 ounce) can white kidney beans, drained and rinsed

1 bunch of mint, finely chopped (I omitted)

1 bunch of Italian parsley, finely chopped (I used cilantro)

1/2 cup sliced almonds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the dressing

1/3 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 lemon, juiced (I used 6 drops of lemon vitality essential oil)

1/2 teaspoon lemon zest (I omitted)

1 tablespoon maple syrup or honey

In a large bowl, mix together all of the ingredients from the “for the quinoa salad” portion of the recipe.

In a separate bowl, combine all of the dressing ingredients. Drizzle over the quinoa salad and toss to evenly coat. 

#2,710: Bean, Corn, and Tomato Salad

Mmmm....look at the freshness of that salad!  I found this recipe in a recent issue of Better Homes and Gardens and it just yelled summer, so I was excited to try it.  I didn't happen to have any chickpeas on hand, so I just used canellini beans instead.  Still good!  The basil is fresh from my garden...I have mint growing too, but it's chocolate mint so I figured I better just omit that ingredient.  

PS...this is also really good with some bacon as part of a BLT sandwich.  LOL.  I am obsessed with BLT's since I have lettuce growing in my garden.  So I figured I'd add some of this to my sandwich too.  Delish!  However, it does tend to fall off the bread, so some sort of roll would probably be better than the toasted wheat bread I'm currently eating it on.  

4 ears fresh corn
2 pints grape and/or cherry tomatoes
15 oz can chickpeas, rinsed and drained (I used canellini beans)
1 1/2 cups frozen shelled edamame, thawed
1/2 c finely chopped red onion
1/4 c olive oil
1/4 c cider vinegar
1 tsp honey
1/4 tsp black pepper
1/2 tsp salt
1/3 c torn fresh mint leaves (I omitted)
1/3 c torn fresh basil leaves

For salad:
Remove husks and silk from corn.  Cut kernels from cobs; place in a serving bowl.  Add tomatoes, chickpeas, edamame, and red onion. 

For dressing:
In a screw-top jar, combine olive oil, cider vinegar, honey, salt, and pepper.  Cover and shake well.  

Pour dressing over salad and toss.  Top with mint and basil.  

#2,681: Quinoa Veggie Chili

With it being Lent this time of year, I'm looking for vegetarian dishes I can make to eat during the week, but primarily on Fridays.  I liked that this recipe had everything I already had in the house except for the zucchini, so it was a clean-out-the-pantry kind of a meal too! 

I felt like the flavors of this were a bit dark and strong, but I'm assuming that's partially because I only used one can of the diced tomatoes.  Next time I would add a bit more water to dilute the flavors a bit.  I also added about 4 oz of plain greek yogurt right to the dish when it was done cooking to help mild the flavors out a bit and I did definitely enjoy that addition.  I loved eating this topped with some cilantro, a little bit of avocado, and some crushed tortilla chips!  

2 tablespoons olive oil

1 medium yellow onion, diced

1/2 zucchini, sliced and quartered

1 green pepper, diced (I used and orange bell pepper)

1 red pepper, diced

2 tablespoons tomato paste

2 14 oz cans of diced tomatoes (I only used 1 can)

14 oz water 

1/2 cup black beans, drained and rinsed

1/2 cup kidney beans, drained and rinsed

1/2 cup chickpeas, drained and rinsed

1/2 cup medium salsa (I used picante sauce)

1 tablespoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon cumin

1 cup cooked quinoa

Optional toppings: avocado, cilantro, sour cream (or greek yogurt), cilantro

In large pot, drizzle 2 tablespoons of olive oil and saute yellow onion until translucent. Add in chopped green and red peppers and zucchini, and saute for another 5-6 minutes, or until veggies are tender. Stir in 2 tbsp of tomato paste.

Add two 14 oz cans of diced tomatoes, beans, cooked quinoa and spices. Fill one of the empty cans with water and add that to the pot. Last, stir in ½ cup of medium salsa and bring the whole pot to a simmer. Let the chili cook for at least 20 minutes on medium-low heat.

Top with desired toppings.  

#2,680: Instant Pot White Chicken Chili

I was looking for a recipe that I could make to take to a friend for lunch and definitely wanted something I could use as a way to try in my new favorite cooking vessel, my Instant Pot.  I loved that this recipe required me to throw everything into the Instant Pot at once and I had almost all of the ingredients already on hand. 

Once this recipe was done, I pulled the chicken out and shredded it in my stand mixer.  Personally this recipe calls for WAY too much chicken!  I only had .6 lb of chicken thighs and only used about 2/3rds of it in the chili.  But I'm not a huge chicken fan so maybe if you love chicken thighs you'll want to add it all it.  I thought it seemed like a crazy amount. 

I stole a bowl of this for myself (sorry Heather!) and topped mine with some chopped cilantro, a little bit of sour cream, and some crushed up tortilla chips.  I enjoyed this a lot!  I would definitely make this recipe again! 

1.3 pounds skinless boneless chicken thighs (I only used about half a pound or less and shredded it after it cooked)

5 cups chicken stock homemade or store-bought

2 cloves garlic finely minced

1 medium onion diced

2 (15 oz) cans can white northern beans drained and rinsed

4 oz diced green chilies, undrained

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Add all ingredients to the Instant Pot, and place the lid on and lock it.  Use the manual keys to set the Instant Pot to 13 minutes manual.

After the cooking has completed, use the quick release lever to release the pressure.  Carefully remove the chicken thighs, and use two forks to shred the chicken.  Return chicken to the pot, and serve immediately.

#2,676: Vegetarian Lentil Tortilla Soup

In honor of Lent starting today (Happy Valentine's Day too!), I decided to make a vegetarian meal in my Instant Pot.  Let's be real, I just wanted another excuse to try it out!  I made this recipe last night after the kids went to bed and it was done in no time.  Normally I'd throw my lentils on the stove for close to an hour or in my crockpot for 8 hours.  This way I was able to sit and watch some TV and relax while I waited for it to finish.  

This is really, really good.  Although I love lentils and tortilla soup, so combining the two makes it even better.  This is such a comforting, filling meal.  I'm a huge fan!!  And definitely add the greek yogurt or sour cream on top...that was good!  I wish I had some cilantro on hand right now too, because I'd love that added on top! 

1 cup diced onion

1 tsp avocado oil or olive oil

1 bell pepper, diced

1 jalapeno pepper, diced

2.5 cups vegetable broth 

1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste (I used petite diced)

1/2 cup salsa verde (I used picante sauce)

1 tbsp tomato paste

1 (15 oz) can black beans, drained + rinsed

1 (15 oz) can pinto  beans, drained + rinsed

1 cup corn (fresh, canned, or frozen)

3/4 cup dried red lentils

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4-1/2 cup heavy cream (I used a tbsp of cream cheese and a big splash of skim milk)

salt and pepper to taste

Optional Toppings for Serving: 

crushed tortilla chips

shredded cheddar or mexi-blend cheese

sliced or diced jalapeños

chopped red onion

fresh pico de gallo or salsa

sliced avocado

fresh cilantro

sour cream or greek yogurt

Add the onion, olive oil, jalapeno, bell pepper, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato pate, salsa, chili powder, garlic powder, cumin, and cayenne pepper into the Instant Pot. 

Set your Instant Pot to high pressure for 15 minutes. When done, manually release the pressure. 

Stir in the cream.  Season with salt and pepper to taste.  Add your favorite toppings and enjoy. 

Feel free to adjust the consistency of the soup to your liking.

#2,674: Instant Pot Chicken and Rice Burrito Bowls

Ok...here's the first real recipe I decided to try using my new Instant Pot!  Eeek!  I had super low expectations for this recipe mainly because I have no idea what I'm doing!  As I've mentioned the last several months, I'm trying to use different cuts of meat besides boneless skinless chicken breasts, and ground beef/turkey.  So when I found this recipe which used chicken thighs, I knew I needed to give it a try, rather than sub in some ground beef instead (as I normally would do).

I also knew that serving my family burrito bowls would not go over very well, so although I ate mine this way, I gave the rest of them a tortilla and they filled it with some of the chicken, rice, and cheese.  

This was really good!  There was a little too much rice, but personally I liked it that way.  I added some chopped cilantro and avocado to mine, and topped it with a little sour cream.  I also scooped some of it up with mini tortilla chips.  Yum!  Yes, I would definitely make this again! 

1 1/2 tablespoons canola or vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 cup low-sodium chicken broth, divided

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 (15-ounce) can black beans, drained and rinsed (I omitted from the Instant Pot and added it in at the end)

1 cup frozen corn kernels (I omitted from the Instant Pot and added in canned corn at the end)

1 (16-ounce) jar salsa (I used mild picante sauce)

1 cup long-grain white rice

1/2 cup shredded sharp cheddar cheese

1/4 cup coarsely chopped fresh cilantro

Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.

Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir. Using the pressure cooker's manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

#2,054: Pronto Stuffed Peppers

I was either out of some of the ingredients or I added more of things I had on hand.  Although I thought this was a tad bland (it definitely needs salt and pepper), it still didn't stop me from eating it for 2 meals!  I loved how quickly this was able to be thrown together.  And I am not the biggest fan of soft cooked peppers, so I didn't pre-cook the peppers in the microwave and just cooked it all one time.  Eventually (not a surprise), I ended up throwing away the pepper and just ate the filling.  That's how I pretty much eat regular stuffed peppers anyways though.

Next time I'm going to add some cooked up ground meat (ground pork sausage, leftover taco meat, or chicken sausage would be great I think).  

2 large sweet peppers, halved lengthwise

1 cup canned stewed tomatoes (I hate stewed tomatoes. I used 1/2 can of petite diced)

1/3 cup instant brown rice (I used jasmine rice because it was already cooked and leftover)

2 tablespoons hot water

3/4 cup canned kidney beans, rinsed and drained (out of kidney beans so I used black beans)

1/2 cup frozen corn, thawed (sadly I was out of corn) 

2 green onions, thinly sliced
I also threw in some small pieces of fresh broccoli and grated carrots)

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded part-skim mozzarella cheese

1 tablespoon grated Parmesan cheese

Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.

In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.

Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.

#1,994: Spicy Black Bean Burgers with Chipotle Mayo

I'll be honest, I wasn't sure I was going to like this recipe. I'm not a fan of spicy and I don't love adobe peppers.  So I thought adding the peppers and the sauce to the burger would make it too hot, and I never thought I'd eat the mayo at all.  This recipe totally proved me wrong!  The burgers were very easy to make and it is definitely even better with the melted cheese AND the chipotle mayo on it!  The original recipe says to serve immediately, but we had these a second time as leftovers, and they were just as good (obviously best fresh, but reheated works too).  

1/2 cup mayonnaise (I used vegan mayo)

2 teaspoons finely chopped chipotle pepper in adobo sauce 

1 teaspoon adobo sauce (from the can of chipotles)

1 small clove garlic, minced (about 1/2 teaspoon)

Pinch kosher salt

FOR THE BLACK BEAN PATTIES:

1 (15-ounce) can black beans, drained and rinsed

1 egg

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 small clove garlic, finely minced (about 1 teaspoon)

1 cup bread crumbs

2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper (optional)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

FOR THE SLIDERS:

16 slider buns or dinner rolls, sliced in half

8 ounces pepper jack cheese, sliced thin

1/2 red onion, sliced

Sliced sweet pickles

Chipotle Mayo:

Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.

Black Bean Burgers:Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.  Form into one-ounce patties – about 2 tablespoons per patty – by rolling mixture into a ball, packing together firmly, then flattening slightly.

Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren’t too crowded, cook one one side until browned – about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.

Remove patties to a paper-towel-lined plate to drain and cool slightly.

Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler – just watch carefully!)

Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

#1,993: Mexican Street Corn Salad

So I am having a slight (TMI) issue with corn so I really had to avoid this recipe unfortunately.  But I still made it for my family and made sure to get their reviews/take on this dish.  When I first served it they all thought it was just ok....then it sat in the fridge overnight and it got MUCH better reviews.  My family all agrees, the longer this sits and the flavors blend, the better it is.  Good to know.  :)  We served this as a side dish to burgers, they ate it with tortilla chips, and some threw it on top of their burrito bowls.  As you can see, this dish is super versatile!  Yes, I will definitely make this again!

Also, I looked all over for cotija cheese and couldn't find it, so I subbed out feta.  Cotija would have been better!  (I just didn't have time to run to an authentic grocery store).

Dressing

½ cup plain nonfat yogurt

1 Tbsp lime juice 

1 tsp honey 

½ tsp paprika

¼ tsp cumin

Salad

Splash of oil

4 ears corn about 3 cups, shucked and kernels removed

1 clove garlic minced

2 Tbsp lime juice 

¼ tsp salt

1 cup canned black beans, drained and rinsed

1 red bell pepper seeded and chopped

½ cup chopped red onion 

½ cup packed fresh cilantro chopped

½ cup cotija cheese, crumbled, can sub feta

Mix all dressing ingredients and set aside.

Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.

In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

#1,846: Sausage, Kale, and Lentil Soup

Whenever I find a recipe with lentils I think of my grandma who used to make them regularly for us and for our family gatherings.  So it's always a nice reminder of her when I make lentils myself (even if it's not her recipe I'm making them with).  I found this recipe in a recent issue of Real Simple Magazine.  It's supposed to be served with crusty bread (which would be delicious!) but I don't have any on hand so no bread for me.  This is quite good...a little underseasoned, but still good.  I decided to add some dried basil, Italian seasoning, and crushed red pepper.  I think it needed it.  It also does not need the salt (or just a tiny bit of it).  I think it's salty enough with the sausage.  

1 pound sweet Italian sausage, casings removed (I used bulk pork sausage)

1 cup chopped onion

2 garlic cloves, chopped

4 cups chicken stock

2 cups dried red lentils, rinsed (I used brown lentils)

1 (28-oz.) can whole peeled tomatoes, drained (I used petite diced)

1 teaspoon kosher salt

½ teaspoon black pepper

5 cups loosely packed baby kale leaves

Baguette, for serving (optional)

Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.

Add the stock, stirring and scraping 
 to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.

Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

#1,826: Crockpot Cheesy Enchilada Quinoa Bake

I hate when I let so much time go by between posting new recipes!  It's been over a month since I posted, but you can tell my busiest time of the years...and back to school is definitely a busy time for us all!  I made this recipe after my cousin posted making it and liking it.  I loved all of the ingredients in it, so I knew I had to give it a try.

This was really, really good, but I had to cut WAY back on the enchilada sauce, as I didn't think it needed it.  And personally, it didn't need it!  I used about 1/3 to 1/2 of a can and I would definitely do that again next time I make this.  

Such a simple recipe to make to have for lunches (or dinner) for the week! 

1 pound ground turkey (or ground beef) 

1 and 1/2 cups uncooked quinoa, rinsed well

1 can (15 ounces) black beans, drained and rinsed

1 cup frozen corn

1 can (10 ounces) diced tomatoes and green chilies

1/2 cup salsa

1 teaspoon minced garlic

1/2 cup onion

1/2 cup sweet bell peppers, I used orange

1 cup water

1 can (19 ounces) enchilada sauce*

1 tablespoon chili powder

1 teaspoon cumin

2 cups cheddar or Mexican cheese

1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno

In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.

Add in the uncooked quinoa, the black beans, the frozen corn, the diced tomatoes and green chilies, the salsa, and minced garlic.

Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalapeno and add it too.

Add in the water, enchilada sauce (I used half a can of mild), chili powder, and cumin.

Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.

Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).  If desired add in the fresh lime juice.

Add a dollup of sour cream and some chopped green onions if desired.

#1,764: Lentil Tacos (filling)

Yes, I know that when you look at this picture it doesn't look anything like a taco.  :)  But I decided to eat this served over roasted veggies instead...although I sure do love a corn tortilla and guacamole!!  I love lentils.  Mainly because they remind me of my grandma who passed away almost 3 years ago.  I have so many memories of eating lentils served over ditalini pasta with some grated Parmesan cheese on top.  So when I saw this recipe for lentil tacos, I was super excited to try them.  They combine my love for my grandma with my (much lesser) love for taco meat.  I loved this.  Yes it would be even better served as a traditional taco, but regardless, it was still delicious.

The recipe below says to cook in a rice cooker, but I made this in a pot on the stove.  When the beans were done I added the rest of the ingredients, including the cooked ground turkey and let this simmer to let the flavors meld. 

1 cup brown or green lentils

1 14 oz can diced tomatoes with green chilies

½ medium onion, chopped

1 tbsp dried parsley

1 tbsp taco seasoning (or more to taste)

2⅔ cups water (I added more to make while cooking as it needed it)
I also added 1/2 lb cooked ground turkey

Rinse and sort lentils and then place in rice cooker.  Add remaining ingredients and stir to mix. Close lid and cook on white rice setting. Midway through cooking (after about 20 minutes) carefully open lid and stir ingredients a few times with a long handled wooden spoon. (Avoid coming into contact with escaping steam.) Close lid and continue cooking.

When the cooking cycle ends, open the lid and stir ingredients a few times and then close and let sit for 10 minutes on the keep-warm setting.

Carefully transfer ingredients from rice cooker to a large bowl. Partially blend the mixture with 3-4 bursts of an immersion blender or place 1-2 cups in a blender or food processor, mix then return to the bowl and stir.

Use in the place of meat in tacos, salads, burritos and more!

#1,751: Santa Fe Lentils

These lentil tacos are quite good...although I'm also enjoying the lentils on their own!  They are a bit watery so you want to use a slotted spoon if you plan on eating these in a taco form.  BUT I also added way more water to help cook the lentils (sorry the 14.5 oz can of veggie broth was NOT enough to cook these!!), so I probably just needed to cook it down more.  I don't know if I totally love the peppers in this since they got super soft, but I do love the corn.  

1 cup lentils, rinsed

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 medium jalapeno pepper, seeds and ribs removed, finely diced

14.5- fluid ounce can vegetable broth

1/4 cup finely diced onion

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon fresh oregano leaves, minced (I used dried)

1 teaspoon salt

1 cup frozen or fresh corn

Tortillas and toppings:

16 corn tortillas

8 ounces reduced-fat shredded Colby-Jack cheese

2 cups chopped lettuce

2 medium flavorful tomatoes, diced, or 2 cups quartered cherry tomatoes

In a medium saucepan, combine the lentils with the remaining filling ingredients. Heat to boiling. Reduce the heat, cover, and simmer until the lentils are very soft, 25– 30 minutes.

Place 1/2 cup of the lentil mixture on each tortilla; garnish with cheese, lettuce, and tomatoes to taste; and roll. The lentils may also be served on lettuce, as a salad, for a lighter version.

Makes 8 servings (2 tortillas per person)

#1,747: Black Bean Sweet Potato Quinoa Turkey Chili

I was supposed to use my new pressure cooker with this recipe, as it seemed the least intimidating to try using it with, but I chickened out.  So I decided to throw it in my crockpot instead.  I LOVED this recipe.  It was healthy, and comforting and filling.  I will definitely be making this recipe again and is a great meal to make on the weekend and then have for lunches and/or dinners during the week.  I'm a big fan of this one!

1 tablespoon olive oil (I omitted)

1 sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced or pressed

2 tablespoons chili powder

1/2 teaspoon ground chipotle pepper (I used 1/2 jalapeno)

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups chicken broth or vegetable stock

1 15-ounce cans black beans, rinsed

1 14.5-ounce can diced tomatoes

1/2 cup quinoa

2 large boneless skinless chicken breast, uncooked and diced (I used cooked ground turkey)

1 tablespoon lime juice

avocado, cilantro, sour cream, cheese, optional (I omitted)

If using the pressure cooker, here are the instructions.  I however put the sweet potato, onion, garlic, chili powder, jalapeno, cumin, salt, broth, black beans, diced tomatoes and cooked (crumbled) ground turkey in a crockpot and cooked on high for about 3-4 hours (until the sweet potatoes were done).  Then I added the cooked quinoa and the lime juice. 

Saute and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more.

Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine.

Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.

Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid.

Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.

#1,742: Sautéed Green Beans and Cashews

Here is a very easy, quick side dish you can make to go with just about anything.  I am a huge cashew lover, so I was happy to add them to this dish, but if you don't like cashews or have another nut on hand, it would be just as good so feel free to substitute.  

1/3 cup Balsamic Vinaigrette Dressing, divided (I used zesty Italian b/c that’s what I had)

1 lb. fresh green beans, trimmed

1 red pepper, chopped (I omitted)

1 small red onion, chopped

2 cloves garlic, minced

1/4 cup cashews, chopped

Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.

Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.

Sprinkle with nuts. 

#1,724: Chickpea Soup

I made this super simple soup at my mom's house over Christmas weekend and enjoyed it for lunch and dinner one night.  It was so simple to throw together and overall the flavors are pretty good.  I love that it's healthy and vegetarian, although you could easily add in some ground beef or turkey to give it more flavor too.  I would definitely make this one again.

I almost had to use dried rosemary in this dish because her local grocery store was out of the fresh stuff, but thankfully with this mild winter, her rosemary was still in her garden.  Although I still almost used dried rosemary because I was too lazy to walk to her garden in the cold!  LOL   But I knew if I didn't do it, she would eventually go for me and I didn't want to be THAT lazy.  Love my mom!  

1 bunch Swiss chard or Tuscan kale, center stems removed

3 tablespoons olive oil

2 carrots, peeled and diced

1 large onion, chopped

3 - 4 small ribs celery from the heart, chopped (I omitted)

3 tablespoons chopped rosemary

2 - 3 large cloves garlic, chopped

1 tsp. crushed red pepper

Salt and pepper

4 cups chicken or vegetable stock

2 15 1/2 ounce cans chickpeas

1 28 ounce can petite diced tomatoes

Minced red or white onions, for garnish

Grated Parmigiano-Reggiano cheese, for garnish (I omitted, although it would be very good!)

(I did not do this step, instead I just chopped it finely with a knife). In a food processor, pulse the chard until finely chopped. Transfer to a medium bowl, rinse out the food processor and return it to the base.

In a soup pot, heat 3 tbsp. olive oil, over medium-high. Add the carrots, chopped onion, celery, rosemary, chopped garlic and crushed red pepper; season with salt and pepper. Cover, reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender but not brown, 7 to 8 minutes.

Stir in the stock, chickpeas and tomatoes. Transfer half the soup to the food processor and coarsely puree. Return to the pot and stir in the chard; season. Simmer, stirring often, until the flavors blend, about 5 minutes.

Garnish with raw onion and cheese if desired.