MINESTRONE BEANS AND RICE

I like this meal to freeze. It's not a casserole, which makes it a little different change from most freezer meals.  With just 3 of us, we eat once fresh and then I actually keep some for leftovers later in the week and freeze the rest in two separate batches.  It creates at least 4 meals for us.  I make the rice fresh.

It's also really cheap. 

MINESTRONE BEANS AND RICE **

INGREDIENTS

Ground Beef (I use ground turkey)
2 cans pinto beans
2 cans kidney beans (I've used black beans instead since DH isn't wild about kidney beans)
2 cans minestrone soup
1 can Rotell tomato and chili (I use about have the can for Caleb; not as  spicy that way; I've also added diced tomatoes sometimes in the place of the other half of Rotell)
1 onion chopped

DIRECTIONS

1. Brown meat and onions
2. Add rest (don't drain cans)
3. Stew about 20 minutes
4. Serve with rice

(I often half this recipe and still have lots to freeze)

The minestrone soup adds tiny bit of veggies but you can add greenbeans or peas for more.  I drain them and then add.

[from improvingmama]

Mexican Salad

tonight we had "Mexican Salad", which was created by our good friends.




- wash/slice romaine and put in bottom of salad bowl

- slice/chunk avocado

- slice tomatoes

- crunch up tortilla chips

- shred cheese

- brown beef and when cooked, add "Ranch-style beans" and cook for another ten minutes. Spoon on top of salad

- add Catalina (my dh uses Ranch)



My kids LOVE this salad. Jadon "yums" her way through it.

[from Annie]

Southwestern Salad

Ingredients:

-2 bags shredded lettuce

-2 cans spicy chili beans

-1/2 package of cherry tomatoes (cut in halves)

-green onions, chopped (to your preference)

-1 small package shredded cheese

-ranch dressing (1/2-3/4 of a bottle)
Directions:


1) Mix together
2) Top with fritos in individual plates (fritos do NOT refrigerate well so we keep them out of the main salad so the leftovers can be refrigerated)

[from Manda]

Super Simple Chili

Super Simple Chili



Brown some hamburger

1 can Kidney beans

1 can crushed & spiced tomatoes

2 cans baked beans

put it all in a crockpot and serve with some bread. Depending on how hot you like it add chili or cayenne pepper. I always add some oregano, basil and parsley. And of course its super simple to double or triple.

[from Harmony]

Tavia's White Chicken Chili

Tavia's White Chicken Chili


Ingredients

•1 lb chicken, canned or fresh (shredded, cooked or cubed)

•1 medium onion, chopped (steam in water until translucent)

•1 (16 oz) can chicken broth

•1 (16 oz) can cream of chicken soup

•1 small can chopped green chilies

•1 cup water or more, depending on consistency

•1 can (11 oz) green giant brand mexi-corn

•2 (16 oz) cans of great northern beans

•1 1/2 tsp garlic powder or fresh garlic

•1/2-1 tsp ground cumin

•1 tsp oregano

•1/2 tsp pepper

•1/4 tsp cayenne pepper

•------------------------

•1/2 cup whipping cream or evaporated milk

•1 cup sour cream

•cheese

•tortilla chips

Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

[from Rachel]

Flatbread Tacos

• 1 cup sour cream
• 1 tbs Hidden Valley Ranch dry mix
• 1 tsp lemon juice
• 1 lb. ground beef, coked, drained
• 1 packet taco seasoning
• 1 can pinto beans
• 1 can diced tomatoes, undrained
• 1 tbs hot pepper sauce
• 1 tube biscuits
• Optional: sliced olives, shredded lettuce, cheese

*In small bowl, combine sour cream, dressing mix and lemon juice; chill till serving.


*In large skillet cook beef over med. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.


*Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or till golden brown; keep warm.


*To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 cup meat mixture. sprinkle with toppings, if desired



Again, only KINDA ethnic, but very yummy.

[from doodiebug30]

Red Beans and Rice

Ingredients:

1 beef smoked sausage (sliced)

1/2 onion, finely chopped

2 cloves garlic, minced

2 cans red beans, drained

fresh chopped parsley (I use two small handfuls)

2-3 Tbsp worchestershire sauce

1/4 tsp. oregano

1/4 tsp. thyme

salt and pepper to taste

4 cups cooked rice (we've used brown, white, and Jasmine and they are all good with this recipe!)


Saute sausage, onions, and garlic until onions are soft. Drain grease if needed. Add seasonings, beans, and one can of water. Simmer for 20 - 30 minutes adding more water if necessary. Serve over rice.

[from Kristi]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]

White Beans

Just an FYI, you can puree white beans and replace for shortening. So if your cookie recipe calls for one cup shortening, you can puree one cup white beans and put in place. You can't tell!

Don't add water, and chill the puree before you use it.

[from Valerie]

Bean Recipe

I love beans.
My favorite bean recipe is simple.


In a saucepan sautee in olive oil some garlic (onions too if you have them) and some diced potatoes. Add some tomatoe sauce some green olives (sliced) and lots of oregano (salt/pepper to taste). Simmer until potatoes a mostly done. Then add canned beans (kidney, black, whatever) and finish cooking. That's it! Serve over rice. My entire family loves it... Savanna too.


I'd love any other recipes too... I don't know anymore recipes that are simple bean recipes (I'm trying to do less meat and more beans).

[from Charisa]

Grilled Stuffed Green Peppers

Grilled stuffed green peppers




Ingredients:

2 cups cooked rice
1 can black beans rinsed
a few cloves of garlic minced
1/4 cup chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt to taste


Mix all above ingredients in a big bowl. Cut 3 green peppers in half and fill with mixture. Lay 2 halves on one side of a piece of foil that you spray with cooking spray. Pull the empty side of foil over to meet edges and roll tightly. Leave ends open. Repeat with the rest of peppers. Grill on med-high heat for about 15-20 min until peppers are tender. Top with chopped tomatoes, mozzarella cheese and extra cilantro if you want.



Yummy!!! Very easy and quick!

[from Molly]

Cowboy Caviar

And this dip is my absolute favorite. Always a hit at parties:


Cowboy Caviar



4 avocados diced

2 or 3 tomatoes diced

2 cups frozen corn

1 can black beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

2 garlic cloves, minced



Put in bowl then mix the following ingredients and pour over:



2 Tbs. olive oil

2 Tbs. vinegar

4 limes, juiced

1 pkg. Italian Seasoning mix

salt and pepper



Make an hour before serving. Serve with tortilla chips.

I also add cilantro. So good!

[from Mama2Henry]