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Better Bean Burgers

August 9, 2011 By The Recipe Mom Leave a Comment

1 can (15 oz) black beans, rinsed, drained, divided in half
1/2 cup green onion, diced including tops
1/4 cup plain dry bread crumbs
1/4 cup frozen corn kernels, thawed
1/4 cup roasted red peppers, chopped
1 egg
1/2 tsp olive oil
2 Tbsp chopped fresh basil
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
dash garlic powder

In food processor, put half the black beans and all the remaining ingredients.
Use pulse setting on food processor and pulse processor until mixture gets sticky and holds together well, about 1/2 minute or a little more.
Put other half of black beans in processor and pulse until beans break up, but not smooth; about 6 or 7 times.
Let the mixture sit undisturbed at room temperature for about 15 to 20 minutes. The flavors will blend.
Preheat oven to 350 degrees.
Form burger shaped patties, using about 1/4 cup for each burger.
Heat skillet with a touch of non-stick cooking spray over medium heat.
Put patties in skillet and brown for 3 or 4 minutes, flip carefully, brown the second side for about 3 or 4 minutes.
Remove patties to baking sheet and put in preheated oven and bake at 350 degrees for 10 to 15 minutes.
Serve on hamburger buns with salsa, mustard, slices of sweet onions, or avocados.

Filed Under: Lunch Ideas, Miscellaneous, Recipe Cards, Recipes Tagged With: ,

Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,

Eating Inexpensively While Eating Healthy

June 10, 2010 By The Recipe Mom Leave a Comment
beans

In today’s economy poor world people are looking for an inexpensive way to purchase healthy foods. Options for eating healthy are numerous and believe it or not they are less expensive than most people know. Eating at home is defiantly less expensive than eating out. Knowing what kinds of foods are high quality but not high priced will help in creating those delicious healthy meals at home.

Beans

No matter if you buy bean from the bulk isle or get them in a can, they are cheap and packed with protein. Out of the hundreds of varieties, there are countless numbers of ways to utilize beans in your cooking.

Frozen Fruits and Veggies

Many people have the misconception that fresh fruits and vegetables are the best way to go. It turns out that many of the fresh produce you see in the store, is actually around a week old by the time you pick it up and give it a squeeze. Once picked, produce begins to lose its nutrients, so by the time it gets to the store, there aren’t much of the original nutrients left.

Frozen produce is typically flash-frozen 24-48 hours after picking, locking in the highest concentration of nutrients available. Since they come in packages, they tend to be cheaper by the pound than their plump partners and can store for longer periods of time. The next time you go to the store, take a look at the price of frozen spinach versus fresh spinach. Even if they are priced around the same mark, think about how long the fresh spinach has been sitting there

Oats

Oats are one of the most, if not THE most, versatile foods around. They taste like whatever you cook them with, they can be creamy or crunchy, baked, fried, sautéed; you name it, oats can probably do it. The bigger the container, the cheaper it will be. Oats are loaded with fiber and contain a decent amount of calories for the serving size.

Quinoa

For the group of people who must have pasta at least three times a day, quinoa is a great alternative without all of the carbs and for a fraction of the price. Finding quinoa in the bulk isle is a steal; it is easy to prepare, completely healthy and cheap as all get-out. Quinoa is more like a grain than pasta, but can double in some of the same ways that pasta does, plus it is a great addition to salads.


Brown Rice

Not only is brown rice healthy, with around 4 grams of protein, 2 grams of fiber and only 170 calories per serving, it is dirt-cheap. The great thing about rice is the servings are measured by dry volume, which means, when the rice is cooked, your serving size nearly doubles. Brown rice can be used in burritos, casseroles, fried rice and is even hearty enough to stand up in many stews.

Feeding our families healthy meals doesn’t mean breaking the bank. Remember to keep the meal simple. Not only is a simple meal less expensive but it is the best way to ensure all the nutrients stay in the food while also giving you that great taste your family loves. Try a few of these healthy foods and see just how easy it is to eat healthy while saving dollars.

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Broiled Bean Quesadillas

June 1, 2010 By The Recipe Mom Leave a Comment
quesadillas

What You Need:

1 tbsp olive oil
2 tsp bottled minced garlic, divided
2 C plum tomatoes, chopped
1 C fresh cilantro, chopped and divided
1 (15 oz.) can black beans, rinsed and drained
4 (8 in.) flour tortillas
3/4 C of Mexican cheese blend, shredded
1 C frozen corn
2 tbsp lime juice
1 red bell pepper, chopped

How to Make It:

Set the oven to broil and place a baking sheet into the oven to preheat.
Place a skillet over medium high heat and add the oil.
When the oil is hot but not smoking add 1 1/2 tsp of garlic and sauté for 30 seconds.
Add the tomatoes, 1/2 C of the cilantro and the beans.
Stirring frequently, cook the mixture for 5 minutes.
Coat the heated baking sheet with a non stick cook spray.
Place the open tortillas on the baking sheet.
Spread each tortilla with 1/2 C of the bean mixture.
Sprinkle the cheese evenly over the beans.
Fold the tortilla over the filling.
Spray the top of each folded tortilla with the cooking spray.
Place the pan in the oven and broil the quesadillas for 3 minutes or until browned.
In a saucepan over high heat combine the corn, lime juice and bell pepper.
Stir in the remaining cilantro and garlic and bring the mixture to a boil.
Cook for 2 minutes stirring frequently or until heated through.
Cut each quesadilla into 3 wedges and top each wedge with the salsa.

Makes 4 servings

Broiling quesadillas is time saving in more ways than one. First it allows you to cook all your quesadillas at once instead of one at time as you would in a skillet. It also helps in keeping the filling inside the tortilla. Since there is no turning there’s no chance of the filling falling out onto the pan.

Nutritional Information: (approximate values per serving)
Calories 420; Fat 14.4g; Saturated Fat 5.5g; Protein 17.8g; Carbohydrates 60g; Fiber 10.3g; Cholesterol 19mg; Sodium 590mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Not So Baked Bean Dish

May 3, 2010 By The Recipe Mom 1 Comment
bakedbeans

What You Need:

1 (15 oz.) can pork and beans
1 (15 oz.) can Great Northern beans, rinsed and drained well
1/4 C of ketchup
2 Tbsp maple syrup
2 tsp dry mustard
2 slices of crisp cooked bacon, crumbled

How to Make It:

Place he pork and beans including the juice and the Great Northern beans into a pan.
Place the pan over medium high heat and stir to combine the beans.
Add in the ketchup, syrup and mustard stirring to blend in well.
Bring the mixture to a boil, reduce the heat to low and simmer 10 minutes, stirring often.
Sprinkle the bacon into the beans and stir to combine.

Makes 6 servings

Baked beans are always a favorite. These are even better because they are quick and economical. Have leftovers? Stir in some browned ground beef and onion and serve over biscuits for a delicious next night meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 191; Fat 2g; Saturated Fat 1g; Carbohydrates 35g; Fiber 6g; Protein 10g;
Cholesterol 8 mg; Sodium 801 mg

Filed Under: Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Easy Homemade Taco Salad

April 30, 2010 By The Recipe Mom Leave a Comment
tacosalad

What You Need:

6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 tsp bottled garlic
1 (15 oz.) kidney beans
1 (8 oz.) jar taco sauce
3/4 C frozen corn, thawed
6 C leaf lettuce, shredded
1 C green bell pepper, chopped
1 tomato, chopped
3/4 C sharp cheddar cheese, shredded

How to Make It:

Preset the oven temperature to 350 degrees.
Spray 6 heatproof bowls with a non stick cooking spray.
Spray one side of each tortilla then form one tortilla around each bowl, coated side up.
Bake for 18 minutes or until browned then remove and allow to cool slightly.
Place he meat and garlic into a skillet placed over medium heat.
Brown, stirring often, for 10 minutes or until cooked through.
Drain well and return to the skillet.
Add the beans, taco sauce and corn, stir and bring to a boil.
Cover, reduce the heat to medium low and simmer 10 minutes.
Toss the lettuce, bell pepper and tomato together in a large bowl.
Fill each taco shell bowl with the lettuce mixture.
Top the lettuce with the prepared beef and garlic.
Spread the cheese evenly over each salad.

Makes 6 servings

Making your own salad shells saves money. These shells can be rather expensive not to mention that more often than not they can’t be found on the grocery store shelf. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Sausage Bean Soup with Thyme

April 5, 2010 By The Recipe Mom Leave a Comment
beansinpot

beansinpotWhat You Need:

8 oz. mild pork sausage
1/2 C onion, chopped
2 (19 oz.) cans of great northern beans, rinsed and drained
1 (14 oz.) can chicken broth
1 t dried thyme
2 C fresh spinach, washed and chopped
1/4 C Parmesan cheese, fine shredded

How to Make It:

Place the sausage and onion into a soup pan.
Cook over medium heat for 6 minutes or until the sausage is browned, stirring often.
Drain well and return to the pan.
Add the beans and stir until blended in well.
Stir in the broth and thyme.
Cover the pan and cook for 5 minutes.
Add the spinach and cook an additional 5 minutes or until the spinach has wilted.
Top with the cheese before serving.

Makes 4 servings

Soups make a fast yet hearty evening meal. Serve with a sandwich on the side to fill them up. The spinach is optional in this soup or celery can be added in its place. If adding celery be sure to finely chop it then add it to the sausage and onion mixture cooking until tender.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 16 minutes
Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)
Calories 187; Fat 16g; Saturated Fat 5g; Carbohydrates 39g; Fiber 13g;
Protein 25g; Cholesterol 41 mg; Sodium 1,021 mg

Filed Under: Dinner Ideas, Lunch Ideas, Pork, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , ,

Italian Bean and Veggie Salad

April 2, 2010 By The Recipe Mom Leave a Comment
beans

beansWhat You Need:

1 (15 oz.) can garbanzo beans, rinsed and drained well
1 (15 oz.) can butter beans, rinsed and drained well
1 cucumber, quartered lengthwise and sliced
2 tomatoes cut into wedges
1/4 C green onions, sliced thin
1/2 C oil and vinegar salad dressing
1 (8 oz.) pkg. mozzarella cheese, shredded

How to Make It:

Toss the beans together in a large salad bowl.
Gently toss in the cucumber, tomatoes and onions.
Drizzle the oil and vinegar dressing over the salad and toss to coat.
Top with the mozzarella cheese before serving.

Makes 4 servings

Having pasta for supper? Add this salad to complete the meal. Great Northern beans or lima beans may be used if you prefer. To make this main course meals just add crumbled cooked sausage or chopped pepperoni.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 462; Fat 28g; Saturated Fat 11g; Carbohydrates 34g; Fiber 10g; Protein 20g; Cholesterol 40 mg; Sodium 954 mg

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , ,

A Bowl of the Controversial Red

January 28, 2010 By The Recipe Mom Leave a Comment
chilipowder

chilipowderWhen talking about a bowl of red you are not only speaking of a bowl of chili but also about controversy that has been around for decades. Just the word chili brings controversy to this delicious meal. Why call it chili when it’s a warm delicious food that eaten mostly in the dead of winter?

What is a bowl of red? The answer to that question depends on what part of the United States you find yourself in? Most chili includes ground beef, beans, onions, tomatoes, chili powder and tomato juice. Pretty basic until you travel around to some of the best chili spots in North America You will discover how people have added and removed some of those ingredients to create a huge variety of the dish and a large part of the controversy.

Texans are great fans of chili. Their chili is as hot and spicy as any around. Stew meat is often found in southern chili instead of ground meat. These types of chili also include cayenne pepper. The hotter the red, the better the red is the motto for most chili experts. It can be hard to find a bean in any Texas chili.

5-Way chili is the norm in Cincinnati, Ohio. There bowls of red contain ground meat, spaghetti noodles, beans, onions and cheese. Other cities have tried to improve this chili by adding different spices along with tomatoes. These improvements have given their bowls of red the distinction of being called the five alarm chili.

For most Americans a bowl of red contains whatever we can find to put in the pot. Some prefer very basic chili, while others work hard to refine their chili until it’s perfect. These recipes are a most guarded secret making chili even more controversial.

Some chili has even been known to contain corn and bits of potatoes. Some chili dishes include ground pork or ground turkey instead of ground beef. Most chili contains onions and tomatoes, but vary on the other types of vegetables included. There are chili beans in some, kidney beans in others and still some who combine both types of beans. There are even versions of chili made with chicken and white beans, which is known as white chili.

Most chili contains tomato juice. V-8 juice has become a popular replacement for plain tomato juice. With the different varieties of V-8 juice now, some chili experts shy away from adding extra spices. There are chili’s made with wines, beers and even a few that contain orange juice.

Peppers have also found their way into many chili recipes. Bell peppers, jalapeno peppers and hot chili peppers are often added to give color and taste to the best recipes. It is also said a pinch of sugar (brown or white) can be added to remove the acid found in many tomato based chili recipes.

Americans are so proud of their chili that many areas have a chili cook off contest. These cook offs bring in chili of every kind. Tasters must choose the best pot of the bunch. To be the chili king or queen is a characteristic carried by many and held in the highest regards in some areas.

No matter where you are from or what you put in your chili, it is sure to bring on a few doubtful taste buds, especially among fellow cooks. According to the diehard chili makers no one can concoct a chili that is better than their own, no matter how much they consume. Try making your own version of the best chili around. It just takes a little imagination and often times a liking for the hot and unknown. No matter what you put in that chili pot it is sure to fight off the chill of a cold winter day.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , ,

Not So Spicy Taco Dip

December 30, 2009 By The Recipe Mom Leave a Comment
chips

chipsWhat You Need:

3 C of prepared bean dips
1 1/2 C of chive and onion sour cream
2 tomatoes, chopped
1 1/2 C of Mexican cheese blend
1 large bag of tortilla chips

How to Make It:

In the bottom of a serving bowl put the bean dip.
Over the bean dip spread the sour cream
The tomatoes are sprinkled over the sour cream.
Over the tomatoes spread the cheese.
Serve as a dip with the chips.

Makes 12 servings

This recipe will satisfy any kids taste for tacos. A few ideas for additions to your dip are taco flavored meat, olives, onions and lettuce.

Preparation Time: approximately 20 minutes

Nutritional Information per 1/2 C serving: (approximate values)
Calories 350; fat 25 g; sodium 820 g; carbohydrates 27 g; sugar 5 g; protein 10 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , , , , , , ,
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