Category Archives: Side Dishes

SPICY BLACK BEANS & TOMATOES

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INGREDIENTS
  • 1 lb. (2 cups) dry black beans $1.20
  • 1 can (15 oz) diced tomatoes $0.88
  • 4 cloves garlic $0.18
  • ½ Tbsp cumin $0.05
  • 1 med jalapeno $0.13
  • to taste salt $0.05
  • 5 cups water $0.00
INSTRUCTIONS
  1. Sort through your beans to remove any stones or damaged beans. Rinse the beans well to remove any dust. Place the beans in the slow cooker.
  2. Also add to the slow cooker: a can of diced tomatoes (including juices), 4 cloves of garlic (smashed or roughly chopped), one jalapeno (diced and seeds removed), and ½ Tbsp of cumin. Do not add salt at this point. Add 5 cups of water, secure the lid and set the heat to high.
  3. After four hours open the slow cooker and check the beans to make sure they are tender. They should be fully cooked at this point but if they aren’t, simply cook them longer and check again after a couple hours. Season the beans with salt (I used about ½ tsp).
  4. Either serve the beans immediately or divide up and freeze in single or double serving sized portions.
NOTES
Additional options: diced onion, red pepper flakes, bay leaves (1 or 2) or low sodium chicken stock in place of water.

Avocado salsa chicken recipe

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This avocado salsa chicken recipe is two of my favorite things:  Scrumptious and easy!  It’s not often you can make something very impressive with only a few ingredients.  This one is a keeper for sure, perfect for busy weeknights or impressing dinner guests.  Goes great with Easy Black Beans and Rice! Inspired by Avocado Chicken Parmigiana by Cuisine Paradise.

Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Ingredients:
  • 4 pieces boneless, skinless chicken breasts
    pounded to about 1/2″ inch thick if pieces are large
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon kosher salt
  • 1 cup fresh salsa or pico de gallo
  • 1 avocado
    sliced thin
  • 1 cup pepper jack cheese
    shredded
Instructions:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix olive oil, chili powder, cilantro, and salt. Add chicken breasts, and toss to coat. Allow to marinade while oven preheats.
  3. Arrange chicken breasts in a single layer on a baking sheet lined with foil. Bake in preheated oven approximately 20 minutes, until cooked through and juices run clear.
  4. Remove chicken from oven and turn on broiler.
  5. Spread about 1/4 c. salsa on top of each piece of chicken. Arrange avocado slices evenly over salsa. Carefully spread a layer of cheese on top of avocado.
  6. Broil for 3-5 minutes, until cheese is melted. Serve and graciously accept compliments.

 

Rice Cooker Pilaf

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http://low-cholesterol.food.com/recipe/rice-cooker-rice-pilaf-175027

Ingredients:

  • 1 ½ cups white rice (I use jasmine, but any white rice will work)
  • 2 cups chicken broth
  • ¼ cup slivered almond
  • 1 cup sliced mushrooms
  • ½ small onion , diced
  • 2 teaspoons margarine or 2 teaspoons butter
  • 2 teaspoons minced garlic cloves

Directions:

  1. In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don’t worry, it gives it flavor.
  2. Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
  3. Stir briefly to distribute ingredients.
  4. Set to cook. When done, let sit for 10 minutes.
  5. Stir and enjoy!
  6. Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!