Cold Weather Black Bean Chili

Cold Weather - Black Bean Chili

Ingredients:

• 1 can black beans
• 1 can kidney beans, drained
• 1 can Ro*tel or Hatch Chilies
• 1/2 cup cooked whole-kernel corn
• 1/2 tbsp. chili powder
• 1/2 tsp. coriander
• 1/4 tsp. oregano
• 1/4 tsp. pepper

Directions:

1. Combine all ingredients and cook on low heat about 30 minutes.
2. Serve with chopped onion and oyster crackers
3. Second day - add 1/4 lb. cooked ground beef for variety.
4. If you like, you can add other ingredients like olives, zucchini and carrots.

This can also be done in a slow cooker to get all ingredients' flavors more thoroughly combined. You can also top with onions, cheddar cheese or sour cream.

If you have leftovers, blend in a blender and serve with tortilla chips.

Twice-baked Sweet Potatoes

Yes, you read that right. I never thought of it either, but decided to try it when I saw a recipe in a magazine. As usual, I didn't follow their recipe, but adapted it for my taste. Quantities here are for one potato which is 2 servings.

Ingredients (amounts depend on size of potato and your taste):

• 1 sweet potato
• butter
• sea salt
• black pepper
• bread crumbs

Directions:

1. Pre-heat oven to 375 degrees. 
2. Prick the potato skin with a fork or knife in about 5-6 places. 
3. Bake until tender - about one hour. 
4. Cut in half lengthwise and scoop out the insides leaving about 1/4 inch inside with the skins. 
5. Place flesh in a food processor and mix with butter about 2 minutes until smooth. 
6. Add sea salt and pepper to taste. 
7. Spoon into the skins. 
8. Top with bread crumbs and drizzle melted butter over them so they will brown. 
9. Bake about 10 minutes until the topping is golden.

If you like, there are several things you can add to the mixture. I really like the taste of sweet potatoes, so I didn't add anything. Some people may like to add goat cheese, chives, marshmallows, pecans or brown sugar.

Bean Chowder with Turkey

Bean Chowder with Turkey

Ingredients:

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 1 onion - chopped
• 1 can diced tomatoes
• 3 small chicken sausages Italian style of your choice
• 3 cups turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. In a large saucepan, melt 1 tsp. butter. 
3. Add garlic and onion and sautee for 2-3 minutes.
4. Add the beans, including the liquid from one can, tomatoes and sausages.
5. Cover and cook on medium low for 15 minutes.
6. Add the turkey and cook 5 more minutes to warm the meat. Season to taste, including sea salt and black pepper and parsley if you like.
7. Transfer about 4-5 soup ladles of the mixture to an oven safe bowl for each serving. Spread breadcrumbs over the top and drizzle melted butter to coat the crumbs.
8. Place the bowls on a cookie sheet and broil on high for about 4-5 minutes until the breadcrumbs are brown.

Total servings = 6. Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.

Sweet Potato Fries

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 1 tbsp. olive oil
• 2 tbsp. butter
• 1/8 cup sour cream

Directions:

1. Cut a large sweet potato into wedges about 1/2 inch thick
2. Preheat oven to 400 degrees. 
3. Coat rimmed baking sheet with non-stick spray. 
4. Add 1 tbsp. extra-virgin olive oil and coat the potatoes with it. 
5. Arrange in a single layer with the oil, sea salt and pepper. 
6. Bake about 40 minutes flipping once after 20 minutes
7. Melt 2 tbsp. butter in a sauce pan over medium heat. 
8. After about 8 minutes, the foam will subside and the butter will turn a golden brown. 
9. Mix it with 1/8 cup of sour cream - whisk to mix well. 
10. Serve as a topping or dip for the potatoes.

Simple Stovetop Goulash

Simple Stove-top Goulash

Ingredients:

• 1 pound ground beef
• 1 large onion chopped
• 2 cloves garlic
• 1.5 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes
• 1/2 tbsp. sea salt
• 1 cup elbow macaroni

Directions:

1. Cook meat and water in a Dutch oven until meat is thoroughly cooked and broken apart - about 10 minutes. 
2. Add all other ingredients and cook, stirring often, until macaroni is cooked - about 20-25 minutes.

4 servings.

Chicken Divan

Chicken Divan

Ingredients:

• 1.5 pounds skinless, boneless chicken breast
• 1 tablespoon extra virgin olive oil
• 2 cups diced leek, white and light green parts only - about 1 large leek
• 1/2 teaspoon sea salt
• 6 tablespoons all purpose flour
• 14 ounces chicken broth
• 1 cup no-fat milk
• 1/2 teaspoon black ground pepper
• 20 ounces frozen chopped broccoli, thawed
• 1 cup grated Parmesan cheese, divided use
• 1/4 cup low-fat olive oil based mayonnaise
• 2 teaspoons Dijon mustard

Directions:

1. Cover chicken with water and cook on stove top about 15 minutes. Drain and cut into bite size pieces.
2. Heat oil in a large non-stick skillet over medium high heat. 
3. Add leek and salt. Cook until softened, not brown, about 4 minutes. 
4. Add flour and stir to coat the leek. Add broth, milk and pepper and simmer.
5. Add broccoli then return to simmer. 
6. Remove from heat and mix well with 1/2 cup Parmesan cheese, mayonnaise and mustard.
7. Pre-heat oven to 375. 
8. Place half the broccoli mixture in a 7 x 11 glass baking dish sprayed with cooking spray or coated with olive oil. 
9. Top the broccoli with the chicken then top the chicken with the remaining broccoli mixture. 
10. Spread an even layer of the remaining Parmesan cheese over the top. 
11. Bake about 25 minutes.

Serve over your favorite pasta. I used shells, but would prefer egg noodles. I just didn't have any on hand :)

Potato Salad

Potato Salad
There are a lot of good recipes available for potato salad. This is just my version.

Ingredients:

• 2.5 pounds small red potatoes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 hard-boiled eggs - chopped fine
• 1/2 cup sliced green onions

Directions:

1. Cut potatoes into bite-size pieces 
2. Boil about 20 minutes. 
3. Drain and place in large bowl.
4. Combine olive oil, dill, lemon juice, salt, pepper and egg. 
5. Whisk to mix. 
6. Pour over the potatoes. 
7. Add green onions and toss to mix well. 
8. Refrigerate until very cool before serving.

About 10 servings.