Black Bean and Rice Burritos

I kinda have a thing for Mexican food. Somewhere in my lineage is a very Hispanic grandmother- I am convinced. These were a new addition to our freezer cooking menu and we were all a little nervous to try them, because Brown Bag Burritos are so "perfect."  But we are adventurous, so we made BOTH (just in case.)  No worries, these are AMAZING, too. The Pepper Jack Cheese gives it a little extra kick that we all like.

Ingredients
3 c rice
3 cans black beans, drained and rinsed
2 packages taco seasoning
8 oz Pepper Jack cheese, shredded
8 oz Monterrey Jack cheese, shredded
25 medium tortilla shells


Directions
Cook the rice according to the package directions.
In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine.
Fill the tortillas with 1/4 cup of the mixture. Wrap each burrito in foil and freeze in Ziploc freezer bags.

To serve, Microwave unwrapped on a plate for 1-2 minutes.  Serve with your favorite garnishes.

Brown Bag Burritos

I am not sure why they are called Brown Bag Burritos other than the fact that they are so easy to throw in your lunch bag and head out to work with them.  When we freezer cook, these are a "staple."  ALL of our children like them- that's saying A LOT when you are cooking for a total of 8 kiddos.

Ingredients
2 lbs ground turkey, browned
2 cans refried beans
2 cans enchilada sauce
1/2 c water
1/3 c onion, diced
1 packet taco seasoning (or make your own)
1 tsp oregano
2 c shredded Cheddar
20 tortilla shells

Directions
Combine all ingredients except tortillas and cheese.
Mix remaining ingredients together.
Spoon 1/4 cup mixture into the center of each tortilla shell and sprinkle with cheese.  Fold sides in and roll up tightly.

Freezer Directions
Wrap each burrito in foil and freeze in freezer Ziploc bags.  These can be stored 2-3 months, but we NEVER have them that long.  They are normally one of the first things to be gone.

To serve, pull out desired number of burritos. Bake in 350 degree oven for 30 minutes or until heated through.  You can also microwave individual burritos with foil removed for 1-2 minutes depending on the power of your microwave.  (That's how we do it since these are a quick dinner or lunch on the go.  Perfect for when everyone needs to be somewhere fast or is eating at all different times.)  Feel free to add  your favorite toppings- sour cream, salsa, lettuce, etc...

Make 20 servings

Adapted from Pinterest

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

Kielbasa, Potatoes and Beans

 

 

 

If you love having a one pot meal then this is a must try. This was true comfort food. The kielbasa was so tender from cooking all day. The potatoes and green beans were full of flavor. It was kind of surprising there was so much flavor with so few ingredients. Loved it!

 

Ingredients

1 lb kielbasa or smoked sausage, cut into bite sized pieces

4 medium potatoes, peeled and cubed

1/2 medium onion, chopped

2 (14.5 oz) cans green beans, drained

2 c chicken broth

Salt and pepper to taste

 

Directions

Combine all ingredients in crock pot. Cook on low for 4-6 hours. Serve with a slotted spoon to drain liquid.

 

 

Recipe courtesy: Crock Pot Girl



Nikki's Bean and Beef Burritos

I combined several recipes to create this new bean and beef burrito recipe. It is by far the most flavorful one I have made. The family loved it.

Ingredients
1 # ground chuck
4 1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper
1# ground chuck
3/4 c water
16 oz can refried beans
6-8 large flour tortillas
2 c shredded cheddar cheese
16 oz sour cream

Directions
In a medium bowl, combine all spices together. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Drain grease from beef. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until uncovered for 10-15 minutes or until liquid is absorbed. Stir in 1 cup of sour cream and refried beans. Top each tortilla with the meat mixture; sprinkle with cheese. Roll burritos. Place seam side down in a greased 9x13 dish. Once the dish is filled with 6-8 burritos, pour remaining meat mixture all over the top. Bake at 350 degrees for 20 minutes. Sprinkle with cheese. Bake until cheese is melted. Serve with sour cream.

Freezer Directions
Make burritos as directed placing in a foil pan instead. Cover with heavy duty foil.  Freeze. Thaw and bake for 30 to 45 minutes since all the ingredients are cold as it goes into the oven.

Make Ahead Chicken Burritos

The name says it all...although, most burrito recipes can be adapted to freeze.

Ingredients:
3 cups chicken, cooked and shredded
16 oz. jar salsa
14.5 oz can refried beans, fat free
4 oz. can green chilies, chopped and drained
1 package taco seasoning mix
12 wheat tortillas, warmed
16 oz. Monterrey Jack cheese, shredded

Directions:
In a large skillet, combine the chicken, salsa, beans, chilies, seasoning, and water.  Bring to a boil. Reduce the heat; simmer; uncovered for 5 minutes or until heated through.  Spoon about 1/3 cup off-center on each tortilla; top with shredded cheese.  Wrap tortillas.  Wrap individually in foil.  Freeze up to 2 months.

To serve from frozen:
Place the frozen foil packets on a baking sheet.  Bake at 350 degrees for 50 minutes.  Can also be served with ranch dressing if desired.

12 servings

Garbanzo Extravaganzo

I love "chick peas". I put them on my salad every single day. I also love them as hummus. This recipe blends chick peas & spinach with a light dressing. What another great way to add fiber into your diet!

Ingredients
15.5 oz can chick peas (garbanzo beans)
6 oz bag baby spinach
1/2 c red onion, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
Pepper, to taste

Directions
In a large bowl, toss together chick peas, spinach & onion. Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with pepper. Pour dressing over salad. Toss well to coat. Chill until ready to serve.

Tuscan Soup

Ingredients

1 small onion, chopped

3 small carrots, sliced

1 tbsp olive oil

1 tsp minced garlic

32 oz chicken broth

1 c water

3/4 tsp salt

1/4 tsp pepper

15 oz can white kidney or cannellini beans, rinsed and drained

2/3 c spiral pasta

3 c thinly sliced spinach

Parmesan cheese

Directions

In a large saucepan, saute onion, carrots and garlic in oil until onion is tender. Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta. Return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and cook until just wilted. Serve with a few sprinkles of Parmesan cheese.

Crockpot Lima Beans and Chicken

My family loves lima beans. This is a delicious recipe for the crockpot. If you like for your dinner to be ready when you get home and also with very little fuss then you must try this recipe. I am certain you will love it as much as we did.

Ingredients
3 to 4 boneless, skinless chicken breasts
salt and pepper
1 tbsp olive oil
2 large potatoes, cut in 1-inch cubes
1 package frozen lima beans, thawed
1 c chicken broth
1/4 tsp dried leaf thyme, crumbled

Directions

Season chicken with salt and pepper. Heat oil in large skillet; fry chicken until browned on both sides. Place chicken in crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours, until chicken is tender.

Lentil and Potato Stew

This stew was so hearty and full of flavor. The lentils were perfectly cooked. If you have never tried lentils, this is a very good recipe to try.

Ingredients

1 medium onion, chopped
3 medium carrots, chopped
2 tsp olive oil
4 tsp chili powder
2 tsp minced garlic
1 tsp dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
1 large can crushed tomatoes
3-1/2 c frozen cubed hash brown potatoes, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 tsp salt
1/4 tsp pepper

Directions
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, and oregano; cook 1 minute longer. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.

Italian Bean Soup

/>I saw this recipe in a magazine. I changed a couple things - added more orzo and more spinach. This soup is so tasty. There is so much flavor going on that you will forget it doesn't have meat. It tasted even better the next day, as most soups do.

Ingredients
1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tbsp olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 c minced fresh parsley
1 tbsp prepared pesto
1/2 c uncooked orzo pasta
2-3 c fresh baby spinach
1/4 cup grated Romano cheese

Directions
In a large pot, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add spinach and cook just until wilted. Sprinkle each serving with cheese.

White Chicken Chili

This is the first time I have ever made white chicken chili. It was so easy and quick. The family loved this. It had lots of flavor which surprised me considering how few ingredients. This is definitely a keeper.

Ingredients1 tbsp vegetable oil
1 pound skinless, boneless chicken breast, cut into cubes
1 tbsp chili powder
1 (10.75 ounce) can Condensed Cream of Chicken Soup
3 1/2 c water
1 pouch Dry Onion Soup and Recipe Mix
2 (15 ounce) cans white kidney beans (cannellini)
Shredded Cheddar cheese
Sliced green onion



DirectionsHeat oil in saucepan. Add chicken and chili powder and cook until browned, stirring often. Add chicken soup, water and soup mix. Heat to a boil. Cover and cook over low heat 15 minutes. Add beans and heat through. Add salt and pepper, to taste. Garnish with cheese and onions.

Freezer Directions
Make just as directed.  Freeze in meal size containers or in individual servings.  I like to use muffin pans and then pop them out, wrap in plastic wrap, and put in the freezer.  Then you pull out, unwrap anf reheat in the microwave. Super simple!

Pasta Fagioli (Beans)

This recipe comes from my old church in Ohio's cookbook. It was entered by my former Pastor's Italian mom. I never made it before, but we really enjoyed it. The only change I will make next time is to cut the recipe in half. This made a very large pot that my family of four could not even put a dent into.

Ingredients
1# northern or navy beans (I used navy)
1# of ditalini pasta (most stores carry this kind)
1 c diced ham
1 onion, chopped
2 cloves garlic, minced
1 small can tomato paste
29 oz can crushed tomatoes
1 tsp Italian seasoning
1 tsp basil
1 tsp parsley

Directions
In a large pot, cook beans according to package directions (plan ahead because dried beans take some time to cook). After beans are cooked, add ham. When you are about 45 minutes away from beans begin cooked you can start the next step. In another pan, saute onions, garlic, tamato paste & crushed tomatoes. Add 1 can of water from paste & 1 can of water from crushed tomatoes. Add seasoning & let cook down about 45 minutes. Now add the sauce into the large pot of beans. Cook for about 45 minutes to 1 hour. After 30 minutes have passed, cook pasta until it's about half done. Drain half of the water & mix all into the large pot. Cook additional 15 minutes.

Freezer Hint:
Instead of cutting the recipe in half, freeze half!  You can leave out the pasta until you are ready to serve it.

Beef & Bean Enchiladas

Yummy & so quick! You could add all kinds of things to these to suit your taste buds. My kids liked them without the enchilada sauce.

Ingredients
1 # ground chuck or ground chicken or turkey
2- 16 oz cans refried beans
1 1/2 tsp dried minced onion
2 tsp chili powder
1/2 tsp salt
10 flour tortillas, warmed
1/4 c onion, chopped
1 1/2 c shredded cheddar or Monterrey jack cheese
10 oz can enchilada sauce, warmed
Sliced black olives

Directions
In a large skillet, cook meat until done. Drain. Stir in the beans, dried minced onion, chili powder & salt. Heat through. Place 1/3 cupful down the center of each tortilla. Sprinkle each with onion & cheese. Fold bottom & sides over the filling. Pour warmed sauce over top & garnish with black olives.

Freezer Directions
Prepare as directed without the warmed enchilada sauce.  Once wrapped in the tortilla, wrap in foil, and place in ziploc bags to freeze.  You can bake as directed or warm in the microwave to serve.

Black Bean Enchiladas

Ingredients
1 tbsp vegetable oil
1/2 c onion, chopped
1 tsp ground cumin
1 c frozen whole kernel corn, thawed
3/4 c salsa
1 can (15 oz) black beans, rinsed and drained
2 c shredded Monterey Jack cheese
10 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

Directions
Heat oven to 350°F. Spray large baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat. On microwavable plate, stack tortillas and cover with paper towel; microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Little Slugger Chili Mac

This time of year (with the start of Little League baseball) it can be so busy. Between homework, practices & games there is little time to prepare dinner. I named this version of chili mac after my little slugger. He ate 2 plates of this after batting practice one night. I think it was a home run!

Ingredients

1 1/4 c uncooked elbow macaroni

1 # ground chuck

1/2 c green pepper, chopped

1/2 c onion, chopped

2 cans chili with beans

1 can corn, drained

1 1/2 c shredded cheddar cheese

Directions

Cook macaroni according to package directions. In a large skillet cook ground chuck, green pepper & onion until no longer pink. Drain. Stir in chili & corn. Drain macaroni. Add macaroni to skillet & heat through. Turn off heat. Sprinkle with cheese. Cover until cheese is melted.

Ohio Chili

Sometimes I forget what recipes I already posted. My friend, Tammy, asked why my chili wasn't on the the Bistro. I was adamant that I already posted it, but when I searched for it I realized that I had not. So here is chili...the way I like it. I was born & raised in Ohio & this is the way my mom made chili.

Ingredients
1 1/2# ground chuck
1 medium onion, chopped
1 green bell pepper, chopped
1 large can tomato juice
2 cans tomato paste
12 oz water
2 cans kidney beans (light or dark, undrained)
chili powder to taste
salt & pepper to taste

Directions
Brown meat, onion & green pepper. Add tomato juice, tomato paste & water. Stir well. Add chili powder (more or less depending how hot you want it), salt & pepper. Cover & cook over medium heat for 35-45 minutes. Add kidney beans. Simmer for an additional 35-45 minutes. Note: you will want to taste the chili as it cooks so you can know whether it needs more chili powder, salt or pepper. Do not wait until the end to season the chili.

Kielbasa & Bean Soup

Ingredients
1# red potatoes, cut each potato into 8 pieces
2 c carrots, sliced
1/2 c onion, chopped
1/2 c celery, sliced
2 15 oz cans navy or cannellini beans
3 1/2 c chicken broth
1 tsp thyme
1/2 tsp seasoned salt
1# kielbasa or smoke sausage, cut into bite size pieces (I like to use turkey kielbasa)
2 tbsp fresh parsley, chopped

Directions
Spray crock pot with cooking spray. Mix all ingredients, except kielbasa & parsley, inside crock pot. Cover & cook on low setting for 8 hours. Stir in kielbasa & parsley. Cover & cook on low for 30 minutes.

Hummus

I don't know about you, but I love hummus. I could eat it everyday. Actually I eat it several times a week for lunch. My mom makes the best hummus in the world. She learned to make it many years ago & has perfected it.

Ingredients
16 oz can Garbanzo beans aka chickpeas (reserve liquid)
1/2 c Tahini (a paste made from crushed sesame seeds- can be found at most grocery stores)
Juice of 2 lemons
1/4 c olive oil
2 tbsp water
1/4 tsp salt
1 clove garlic, crushed

Directions
Put chickpeas in blender. Add a little of the reserved liquid. Blend. Add garlic. Blend. Add the rest of the ingredients. Blend. If too thick, add a little more of the reserved liquid & blend. Put hummus on a platter & drizzle lightly with olive oil. Chill until ready to serve. We like to serve ours with pita bread & banana peppers. You can also serve with toasted pine nuts and/or olives.

Chicken Fiesta

Here is an entire meal that is simple & delicious. My family loves this.

Ingredients
1 pkg Spanish rice mix
1 tbsp vegetable oil
1/2 c onion, chopped
2 tbsp taco seasoning
19 oz can black beans
1 c Monterrey Jack or cheddar cheese, shredded
1# chicken cutlets, thin sliced

Directions
In a medium saucepan, cook Spanish rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium high heat. Add onion & cook until soft, about 6 minutes. Stir in 1 tbsp of the taco seasoning & cook 1 minute more. Add beans with their liquid & cook 5 minutes more. Cover beans with cheese & allow to melt. Sprinkle remaining 1 tbsp of taco seasoning over the chicken cutlets, covering both sides. Spray cutlets with vegetable cooking spray. Grill cutlets in a grill pan or on the grill, turning once, until cooked through.