Black Bean and Sweet Potato Soup

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This soup was seriously amazing.  I made it for dinner tonight and couldn't wait to post it...its that good.  The flavor is so, so good.  I don't even like sweet potatoes, but the soup is spicy, so it gives the perfect amount of sweetness to offset the heat.  It really is perfect, very filling and super healthy.

Black Bean and Sweet Potato Soup

Jenny's Gatherings

2 Tbsp. olive or grapeseed oil
½ medium yellow onion, chopped small
4 large garlic cloves, minced
2 medium carrots, quartered and chopped
1 celery stalk, quartered and chopped
2 chipotle chilis (canned), seeded and chopped (use 3 for more heat and 1 for extra mild heat)
1 medium poblano (pasilla chili), seeded and chopped small
2 c. chicken or vegetable broth (low sodium)
3 cans black beans, drained (or 1 ½ cups dried black beans that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)
1 tsp. cumin
1 Tbsp. salt
¼ tsp. coriander
1/8 tsp. smoked paprika
ground black pepper to taste
1 medium – large sweet potato, peeled and cut into ½ inch pieces

Heat the olive or grapeseed oil in a soup pot and add the first seven ingredients. Saute on medium high heat for 3-5 minutes. 

 Add the rest of the ingredients. Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender to your liking (about 15-20 min). If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed.

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Veggie Chili

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We loved this recipe...super hearty, but meatless, with both a vegan (no cheese or sour cream for toppings) and a vegetarian option.  Its super healthy, packed with veggies, and really satisfying.  Its delicious!

Veggie Chili
From the Pioneer Woman Cooks

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• 1/2 teaspoon Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30-45 more minutes, depending on how soft you like your beans.  Taste and adjust seasonings.

Serve with sour cream, cheese and tortilla chips.

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Garden Chowder Soup

It is SUPER cold weather in Dallas right now.  Time for some soup!  This was delicious- definitely not the lightest soup, but we all really enjoyed it.  I even added some kale and asparagus to it.  I'm sure you could also add any veggies you'd like.

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Garden Chowder Soup

From What's For Dinner blog

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn

1/2 cup chopped kale, optional
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

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Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.

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Slow Cooker Chicken Curry

I tasted this meal at a recent book club and was astonished.  This is the first curry I have ever enjoyed.  I have never enjoyed the taste of curry.  However, in this dish it was delicious, especially with naan!

Slow Cooker Chicken Curry

Recipe from newleafwellness.biz

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 1 small onion, chopped (about one cup)
• 2 cups of frozen peas
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 2 large cloves of garlic, minced
• 3 tablespoons honey
•  2 tablespoons curry powder
•  1 teaspoon salt
•  1 teaspoon crushed red pepper

Directions

1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 8 hours.

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

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Margherita Pasta

I made this for mom and dad when they were in Dallas recently...love that this meal is "fancy", but the kids love it too.  Super easy and VERY fast.  I used heirloom cherry tomatoes and you MUST use fresh mozzarella (shaped in balls and surrounded with clear liquid- usually found in deli section).

                                                                                    courtesy

Margherita Pasta
From A Bountiful Kitchen
1 box spaghetti, cooked "al dente", drained
¼ cup extra virgin olive oil 
2 tablespoons butter optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 10-12) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt 
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce. 
In large skillet, heat oil and butter over low heat. Saute the garlic until fragrant over low heat, about 1 minute. Add tomatoes, sugar, salt and pepper. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes. Cook for 2-3 minutes, just until all pasta is heated through. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
Serves 4 as a main dish, 6 as a side.

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Loved this recipe.  It was even better the second day and each day after.  Honestly, I kind of feel like the chicken was an afterthought so wouldn't feel totally compelled to use it.  I did have to add some extra water in the end but it was so hearty and flavorful.  Plus...a slow cooker...hello!

Slow Cooker Quinoa Chicken Chili Recipe

Recipe from queenbeecoupons.com

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

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Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

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Old Fashion Meatloaf

   I felt like our blog was lacking in ground beef recipes so I've been on the lookout. I don't cook all that much with it but its nice for a change! I found this on Pinterest and it was delicious! Seth loved it too! It was easy and I had all ingredients on hand! 

Recipe Courtesy of Paula Deen

Based on 178 Reviews

Servings: 4 servings 
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients

1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion 
1/2 cup chopped bell pepper
1   egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping: 
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

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Huli Huli Chicken

Huli Huli Chicken

by cinnamonspice&everythingnice.com

Huli huli chicken is finger-licking good Hawaiian barbecue. Another great pinterest find! I didn't have rice vinegar so I substituted apple cider vinegar and it still tasted delicious! We ate it with sticky white rice and it made for a delicious meal! Enjoy!

Ingredients

Sauce:

2 cups unsweetened pineapple juice

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

1-inch piece of ginger, minced

2 tablespoons rice wine vinegar

1 tablespoon sesame or vegetable oil

3 cloves garlic, smashed and minced

1 tablespoon Worcestershire sauce

a pinch of red pepper flakes

a squeeze of fresh lemon juice

1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)

Skewers:

cubed pineapple

red onion, cut into thick slices

Instructions

At least 2 hours before cooking:
1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
When ready to cook:
5. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
6. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
7. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
8. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
9. Serve with the leftover glaze for dipping.

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Bourbon Street Chicken

I'm making this for the second time! Its delicious!!! And easy! We add green beans at the end to get our vegetables in!

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

Bourbon Chicken Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

Notes

I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!

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