Game Day Chili

This recipe is easy to add to and adapt to your liking...

1 bag of Morning Star Farms, BOCA or Gardein meatless crubles
1 medium Vidallia onion chopped
1 green pepper chopped
1 14 oz can Rotel chopped tomatoes with chilies
2 8 oz cans diced tomatoes
1 cup water
1 14 oz can light kidney beans
1 14 oz can dark red kidney beans
1 packet chili seasoning (any brand)

Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.

This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!

This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.

Slow Cooker Veggie Lasagna

Adapted from the Today Show

Cook time:2 hours 0 minute

Prep time:20 minutes

Servings:8


While this lasagna is delicious fresh out of the slow cooker, many think it's even better the next day!

You can swap in other vegetables like sliced bell peppers, zucchini and summer squash or change up the greens to Swiss chard. You can alternate beans to kidney beans or black beans. You can also include lean ground beef or turkey by browning ground meat in a pan before adding it to the tomato mixture before layering.

For leftovers, allow the lasagna cool in the slow cooker (no more than about 90 minutes for food safety), then remove in portions and refrigerate for up to 5 days. Reheat in the oven or microwave.


Ingredients

Tomato Sauce
2 28-ounce cans diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
4 cloves garlic, finely chopped (or 2 tablespoons bottled minced garlic)
1 tablespoon dried oregano, plus more for sprinkling
2 teaspoons dried thyme
3/4 teaspoons sea salt
3/4 teaspoons, plus 1/2 teaspoon freshly ground black pepper


Cheese Blend
1 cup part-skim ricotta cheese
1/3 cup Parmesan cheese, grated
1/8 cup parsley, chopped (or a handful) or 1 tablespoon dried parsley

10 sheets uncooked lasagna noodles (for about four layers)
1 10 ounce bag baby spinach
1½ cup sliced mushrooms (about 12 to 15 button mushrooms)
1 14.5 ounce can low sodium Great White Northern Beans, rinsed and mashed slightly (or 2 cups cooked white beans)
3/4 cup part-skim mozzarella cheese, shredded



Preparation

Lightly rub the inside of the slow cooker with butter to help with sticking and cleanup.

Make the Tomato Sauce: In a bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper.

Make the Cheese Blend: In another bowl, combine the ricotta, Parmesan, parsley and a 1/2 teaspoon black pepper.

Build the Lasagna:

Spoon a modest layer of tomato sauce (about 8 ounces) into the bottom of the slow cooker.

Add a layer of lasagna noodles, breaking into pieces to fit the shape of the slow cooker and cover a single layer.

Add two large handfuls of spinach (about 3 cups) and press down.

Spoon about half of the Cheese Blend and press and spread with a spatula or wooden spoon. You can also use a pastry bag or plastic ziptop bag with the tip cut off to spread across the spinach.

Add another layer of lasagna noodles, breaking pieces to fit and create a single layer.

Add about 1 cup (8-12 ounces) of the tomato sauce.

Add the beans as a layer, then repeat the spinach, followed by the Cheese Blend.

Add a layer of noodles and then about 1 cup (8-12 ounces) of the tomato sauce.

Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.

Top with the shredded mozzarella and sprinkle with dried oregano.

Cook on the High setting for 2½ hours or on the Low setting for 4 hours.

Remove lid, let sit for 15-20 minutes and serve.

Avocado & Egg Tacos with Pickled Veggie Slaw

Yield: 8 tacos
Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes
Ingredients

Pickled Slaw

1 tablespoon cumin seeds

1 cup distilled white vinegar

½ cup water

2 tablespoons agave syrup, Splenda, or any other non-calorie sugar substitute

2 garlic cloves, peeled and smashed

1 large jalapeño, thinly sliced into rings

2 tablespoons kosher salt

6 radishes, ends trimmed and very thinly sliced

3 medium carrots, ends trimmed and very thinly sliced lengthwise into strips

1 red bell pepper--halved, seeded and very thinly sliced lengthwise into strips

1/3 cup shredded cabbage

1 small onion cut in slivers

Tacos

Eight 6-inch warmed corn tortillas

1½ Hass avocados, halved, pitted and thinly sliced

½ large cucumber, very thinly sliced lengthwise into strips

½ small bunch cilantro

2 limes, sliced into wedges

4 hard boiled egg whites, diced

1/2 cup cooked black beans, drained

1 can corn cooked

salsa to top as needed


Directions

1. Pickle the vegetables: To a small saucepan set over medium heat, add the cumin seeds and cook until fragrant and lightly browned, about 2 minutes. Add the vinegar, water, agave syrup, garlic, jalapeño slices and salt and simmer for 5 minutes. To a medium bowl, add the radishes, carrots, cabbage, onion, and bell pepper, then pour the brine over the vegetables and set aside for 10 minutes to pickle.

2. To each warm tortilla, add 2 pieces of avocado and a few cucumber slices. Top with a few pickled radish slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime

Szechuan Green Beans

Yield: 4 servings

Recipe from the Tasting Table Test Kitchen

***A mere smidgen of canola oil is melded with fragrant chile, garlic, sherry vinegar and soy sauce before being tossed with oven-roasted beans. The real trick? Squeezing the juice of freshly grated ginger over the legumes for added flavor--without additional fat. PLEASE NOTE: This recipe is AWESOME using snow peas, asparagus, broccoli, bell peppers or a mix of any. It is the mix that makes the dish Szechuan delicious!!


Cook Time: 15 minutes
Ingredients

1 pound green beans, ends trimmed

1 teaspoon canola oil

½ teaspoon red pepper flakes (less if you prefer a gentler heat)

2 garlic cloves, finely chopped

1 tablespoon sherry vinegar

1 teaspoon soy sauce

½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
Directions

1. Adjust the oven rack to the highest position and preheat the oven to broil. On a rimmed baking sheet, add the green beans. Broil until the beans are almost tender and are speckled with black spots, rotating the baking sheet halfway through cooking, about 10 minutes. Remove the baking sheet from the oven and turn the beans out into a large bowl. Set aside.

2. In a small skillet set over medium-low heat, add the oil. Once the oil starts to shimmer, add the red pepper flakes and cook, stirring occasionally, until they turn a slightly darker shade of red, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Turn off the heat and immediately add the sherry vinegar. Swirl the skillet, then stir in the soy sauce.

3. Pour the garlic-vinegar sauce over the green beans. Toss well. Place the ginger pulp in your palm and squeeze the ginger over the beans to extract the juice; discard the pulp. Toss the ginger juice with the beans and serve. Calories per Serving: 49; Sodium: 91mg; Total Carbohydrate: 9g; Fiber: 3g; Fat: 1g

Chipotle Black Bean Burger Wraps

6 8-inch flour tortillas
4 Morningstar Farms® Spicy Black Bean Veggie Burgers thawed (1 package)
1 (15-ounce) can pinto beans, rinsed and drained
1/2 Cup sliced green onions
1-1/3 Cup salsa, divided
1/2 Teaspoon chipotle chili powder or chili powder
1 Cup (4-ounces) shredded reduced-fat Cheddar cheese
3 Cups sliced lettuce
1/3 Cup fat-free sour cream
Sliced green onions (optional)
Directions
Tightly wrap tortillas in foil. Bake at 350°F about 7 minutes or until softened.
Meanwhile, cut Morningstar Farms® Spicy Black Bean Veggie Burgers into bite-size pieces. Set aside.
Use back of spoon to slightly mash beans. Stir in 1/2 cup onions, 1/3 cup of the salsa and chili powder. Spread bean mixture on each tortilla just below center. Sprinkle veggie burger pieces and cheese on top of bean mixture. Fold bottom edges of tortillas over filling. Fold in sides. Roll up. Secure with toothpicks, if necessary.
On baking sheet coated with nonstick cooking spray or lined with parchment paper, place tortilla packages, seam side up. Bake at 350°F about 15 minutes or until heated through and beginning to brown.
Arrange lettuce on six serving plates. Top with tortilla packages, removing toothpicks, if used. Spoon remaining 1 cup salsa and sour cream on top. Sprinkle with additional onion (optional).

Bush's Black Bean Salsa

1 can Bush's Best Black Beans, drained (can also use blackeye peas)

1 can white shoepeg corn, drained

1 can diced tomatoes (basil, garlic, oregano flavored)

1 can Rotel® tomatoes

8 oz. Fat Free Italian Dressing

Chopped onion to taste

Chopped jalapeno to taste

Mix all ingredients together and marinate in refrigerator for at least 1 ½ hours. Serve with tortilla chips (lime flavored are the best).

Black Bean Burgers

One of my Favorite recipes I found online!

INGREDIENTS
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs ( I like using stale croutons crushed up)

DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

More info: First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Third, if you add 50% more bread crumbs, it will hold much better. Also, I freeze mine and grill them frozen. Doing this has keep my burgers intact and my mouth happy! You can also add corn!

Modified Grit Pinto Beans Vegan

From the Famous Grit Restaurant in Athens, GA (Go Dawgs!) is the delicious and famous vegan/vegetarian restaurant. I will be sharing some modified and original recipes from this cool joint!

Vegan

1 quart dried pinto beans, sorted and rinsed

water to soak and cook beans

1 small or 1/2 large yellow onion, finely chopped

2 tablespoons minced fresh garlic

1 scant tablespoon cumin powder

1 tablespoon plus 1 teaspoon salt

1 teaspoon freshly ground black pepper

additional water if necessary

Soak beans over night, or for at least 6 hrs in water to cover 9or boil beans for 2 minutes in water to cover and set aside, covered, to soak for 2 hrs).

Drain and rinse beans and combine with all other ingredients except salt in a large cooking pot. Add enough water to cover plus 1.5 inches. Bring to a full boil, loosely covered. Reduce to a simmer, stirring occasionally, until beans are very tender, 1 hr or more. If necessary, add water in small increments to avoid burning and maintain simmer. When beans are tender, add salt and stir well.

Makes 12 cups

Modified version: can be eaten as a side item or main dish as laid on top of grilled squash and zucchini, also great covered with fat free or reduced fat sour cream or yogurt and fresh chopped cilantro! Enjoy!

Greek Lentil Salad with Bulgur

Bulgur is protein packed! Add the beans and you have a great protein filled recipe!

Greek Vinaigrette
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp splenda
1 teaspoon Dijon mustard
3/4 teaspoon oregano

Salad
1 1/2 cups water
3/4 cups Bulgur
1 (15 oz) can lentils, rinsed, drained
1 medium tomato cut into wedges
1 small cucumber, quartered lengthwise and sliced into small pieces
1/3 cup chopped onion
1/4 cup sliced black olives (I leave these out)
3/4 cup crumbled feta cheese

For the Vinaigrette, combine the olive oil, red wine vinegar, lemon juice, splenda, Dijon mustard, and oregano in a jar with a tight fitting lid. Cover and shake well until blended.

For the Salad: bring the water to a boil. Pour the boiling water over the Bulgur in a heatproof bowl. Cover and let stand for 30 mins. Drain. Combine the Bulgar, lentils, tomato, cucumber, onion and black olives in a large bowl. Pour the vinaigrette over the salad and toss well. Chill, covered for 2 to 8 hrs. Stir in the feta cheese immediately before serving.

Hoppin' John

This protein packed hearty dish is a New Year's tradition in the South, where it is believed to bring good luck when eaten on New Years Day.

Yields: 9 servings

3 cups dried black eyed peas, sorted
4 cups water or unsalted vegetable stock
1 medium yellow onion, chopped
1 1/2 teaspoons crushed fresh garlic
1 1/2 teaspoons dried sage
2 vegetarian bullion cubes
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

Toppings
1 cup finely chopped tomatoes
1 cup finely chopped scallions
Tabasco pepper sauce

1. Place the black eyed peas in a 4 -quart pot and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.

2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)

3. Serve hot over grilled vegetables of your choice. (This recipe usually calls for it to be served over rice, but many RNY patients have foamies/swelling carb issues, so I do not recommend rice.) Garnish each serving with 1 tbsp each of tomatoes and scallions. Pass the Tabasco sauce if your family and friends like it hot!

Summer Salad

Balsamic Vinaigrette

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon of splenda
1/2 teaspoon Dijon mustard 1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons walnuts, toasted, chopped

Salad
2 bunches arugula, torn into bite size pieces
1 large bunch baby spinach
2 heads Belgian endive, sliced lengthwise
6 tablespoons walnuts, toasted chopped
1 can garbanzo beans
4 hard boiled eggs chopped
For the Vinaigrette: combine vinegar, olive oil, sugar, Dijon mustard, salt, pepper, and walnuts in a blender container. Process the mixture til well blended.

For the Salad: combine arugula, spinach and endive in a salad bowl. Add walnuts, garbanzo beans, eggs and vinaigrette. Toss well.