Refried Beans

INGREDIENTS

3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.

OPTIONAL

cilantro, dry or fresh
black beans instead of or in addition to pinto
salt
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PREP

1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.

Red Quinoa Black Bean Salad

IMG_1329INGREDIENTS

Salad:
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces

Dressing:
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin

PREP

1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.

2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.

3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.

Cheesy Turkey Meatballs with Garlic Toast

This Pinterest Pin was a HIT! THANK YOU theviewfromgreatisland.com! Modified veggie/gluten-free!

cheesy-meatball-skillet

Image snagged from The View of the Great Island, where the original recipe came from. My family inhaled it before I realized I did not have a picture.

PREP

1lb ground turkey
1 large egg
1/2c gluten-free bread crumbs
1 small yellow onion, finely chopped (approx 1/2c)
1T garlic, minced
1/2t sea salt
1/2t onion powder
1/2t oregano
1/2t thyme
1/2t black pepper
1T (heaping) ketchup
1T (heaping) A1 sauce
1 “serving” of Marinara Sauce
2c shredded mozzarella cheese (or more)

 

Garlic Toast
1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle

OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).

INSTRUCTIONS

  1. Set the oven to 350F
  2. Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
  3. Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
  4. Set the meatballs on a baking sheet and cook for 20-25 minutes.
  5. After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
  6. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
  7. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
  8. The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.

Served with a large salad. Enjoy!

 

Stuffed Orange Peppers

New staple.IMG_1076Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!

INGREDIENTS
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded

PREP
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.

2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.

3. Preheat oven to 350.

4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.

5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.

6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.

Mediterranean Quinoa

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INGREDIENTS

1T balsamic vinegar
1/4c lemon juice
1/4c EVOO
2c veggie or chicken broth
1c dry quinoa
1t garlic powder
Pinch of sea salt
1 whole cucumber, seeded & diced
1/2 pepper, red/orange/yellow
1T fresh garlic, minced
1/4c fresh chives, diced
1/2 yellow or red onion, diced
1/2c feta cheese. I love finding the Mediterranean spiced feta.

PREP

1. Mix balsamic vinegar, lemon juice, and EVOO. Set aside.

2. Using a medium sauce pan, mix together dry quinoa, chicken/veggie broth, garlic powder and salt. Follow cooking time on the quinoa. After it is finished, allow to cool.

3. Dice all veggies. Mix in vinegar, lemon juice, and EVOO.

4. After quinoa has cooled, mix with veggies. Gently mix in feta. Serve chilled. Enjoy!

Curried Quinoa

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INGREDIENTS

1c uncooked organic quinoa
2c veggie broth
1 apple, pealed & diced
1T organic curry powder
1 sweet onion, sautéed
1T olive oil or coconut oil
salt

PREP

1. Dice onion. In sauté pan add oil, onions, and dash of salt. Cook down, stirring often.

2. In a medium sauce pan add veggie broth, quinoa, diced apple, curry powder. Dash of salt optional. Bring to a boil then turn down to low and cook covered for 15 minutes or until broth is absorbed.

3. Add cooked onions to quinoa. Mix. Enjoy.

Stuffed Peppers

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INGREDIENTS

6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1t oregano
1 egg***
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese

PREP

1. If you do not have rice pre made, get it going.

2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.

4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.

5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

Recipe serves 6.

* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.