(47) Black Bean Salad

I was looking for something light to compliment the Stuffed Pork Sandwiches and came across this recipe online. I highly recommend the Simply Recipes website - she always has great recipes and beautiful photography!

Anyway, this recipe was delicious!! It was labor intensive on the chopping front, but it was worth the knife time. I used pickled jalapenos and probably not enough (it was spicy, but not overly). I thought for sure that the basil or cilantro would be overwhelming, but they weren't! The flavors were perfectly balanced. I can't wait for the leftovers!

---

Black Bean Salad

Source: Simplyrecipes.com
Yield: 6 to 8 servings (I measured 8 servings that were a hefty 1/2 cup each)

1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

I ran the nutritional information on Spark Recipes and came up with 8 servings for 130 calories, 5.6g fat, 19.4g carbs, 4.5g protein, 5.5g fiber.

Original Recipe (You can print from here)

(38) Pasta e Fagioli

I know I say that a lot of the recipes I cook are quick and easy, but this one should be put at the top of the list! There was nothing difficult about this. I minced my own garlic, which took 2 seconds as did opening the cans. Soooo, easy!!

I used regular spicy Italian sausage (not turkey - the plain was on sale!) and used 2 links. It was plenty spicy - certainly didn't need any extra red pepper! If you don't like spice, go for the sweet Italian sausage and add red pepper flakes until the heat is right for you! I wasn't sure if this was going to be filling enough, but it definitely was! We give this two thumbs up for sure!

---

Pasta e Fagioli

Source: Cooking Light, OCTOBER 2000
Yield: 6 servings (serving size: 1 cup)

1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)

Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.

CALORIES 353 (26% from fat); FAT 10.2g (sat 3.1g,mono 4.1g,poly 2.3g); IRON 4.5mg; CHOLESTEROL 34mg; CALCIUM 177mg; CARBOHYDRATE 45.6g; SODIUM 742mg; PROTEIN 20.5g; FIBER 4.5g

(31) Mike's Amazing Queso Dip

Whenever we gather with my husband's side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry :) We love this with the tortilla chip scoops, but it's also great with Frito scoops, too!

---

Mike's Amazing Queso Dip

3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage - you can use mild or hot
1 (15 ounce) can Hormel chili - with or without beans, your choice (I like beans!)
16 oz brick of Velveeta - use Pepper Jack or Mexican
2 Tbsp diced jalapenos (or more if you like the heat!)

1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.

2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).

3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!

(20) Ultimate Beef Chili

This was a very filling, hearty chili. I love beans and lots of veggie in my chili, so this was a hit!! I left a little of the ribs/seeds in 1 of the jalapenos which didn't do a thing for the heat. I needed more heat, so I added some cayenne pepper. I also added salt and 2 soup cans worth of water after I added the beans. Oh, and you know that I did not use the bay leaves!!

---

Ultimate Beef Chili

Source: Eating Well Magazine January/February 1999
Yield: 12 servings, 1 cup each

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Active Time: 1 hour | Total Time: 3 1/4 hours

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper, to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed (I used 4 15-ounce cans)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Nutrition
Per serving : 235 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 24 mg Cholesterol; 31 g Carbohydrates; 17 g Protein; 11 g Fiber; 496 mg Sodium; 582 mg Potassium

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

(18) Fiesta Rice

I have a recipe that I normally use when I want a zesty Mexican side dish. I decided to try this one because we've been on a brown rice kick lately. This took a while to cook, but was DELISH and very filling. I will make this again!

---

Fiesta Rice

Yield: 8 servings (serving size: 1 cup)
Source: Cooking Light, May 2007

2 teaspoons olive oil
1 (10-ounce) package frozen whole-kernel corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.

Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

CALORIES 226 (16% from fat); FAT 3.9g (sat 1.3g,mono 1.7g,poly 0.7g); IRON 2.1mg; CHOLESTEROL 4mg; CALCIUM 52mg; CARBOHYDRATE 43.5g; SODIUM 354mg; PROTEIN 6.6g; FIBER 4.9g

(16) Moroccan Chickpea Stew

This one's a shout out to my veggie friend, Paige, who's inspired me to add more meatless mains to the rotation!!

This was INCREDIBLY flavorful and filling! I loved the different textures - hard chickpeas mixed with the soft tomatoes and potatoes. Our bowls were closer to 2c/serving - for only 250 calories!? Woohoo! I kept some of the seeds in the jalapeno so it would have a little kick (we like it spicy!), but if you're not a spicy fan, just take all the seeds out. This took 45 minutes from start to finish (which, coincidentally, was the time that it took the brown rice to cook in the microwave!). I was going to make green beans, but got lazy, and I'm glad. It didn't need a side, although a nice piece of naan or some sort of flatbread would have been yummy!

---

Moroccan Chickpea Stew

Source: Cooking Light Magazine, November 2007
Yield: 6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)

Garnish with chopped cilantro and serve over whole wheat couscous instead of brown rice, if you prefer. For milder heat, seed the jalapeño.

2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeño pepper, minced
1 1/2 cups cubed peeled Yukon gold potato, about 1 large
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
3 cups hot cooked brown rice
1/2 cup plain low-fat yogurt

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt.

Wine note: With spicy ethnic cuisine, seek out the German grape gewürztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeño and cumin in the stew. Chateau St. Jean Gewürztraminer 2006 ($15), from Sonoma, California, offers classic honeysuckle and melon aromas, with a spice-friendly sweetness and snappy acidity that adds texture to the dish. -Jeffery Lindenmuth

CALORIES 251 (14% from fat); FAT 3.8g (sat 0.6g,mono 1.9g,poly 1g); IRON 2.2mg; CHOLESTEROL 1mg; CALCIUM 97mg; CARBOHYDRATE 47.5g; SODIUM 401mg; PROTEIN 7.3g; FIBER 6.8g

(12) Chicken Green Chili with White Beans

This recipe was a total hit in my book!! I couldn't find Anaheim chiles (ack!) so I bought poblanos. Delish! This soup was not spicy at all (I cleaned the seeds/ribs out of the peppers very carefully), but it was very flavorful. It was the PERFECT consistency/texture. The soft beans and the soft chicken with a swirl of the creamy sour cream = heaven in my mouth!!! I can't wait to eat these leftovers!

PS: I used olive oil instead of peanut oil. I wanted the baby to be able to eat some of this. It was fine. So if you don't have any peanut oil, just use what's on hand!

---

Chicken Green Chili with White Beans

Yield: 6 servings
Source: Cooking Light Magazine, October 2004

Our kitchen has found that Anaheim chiles run the gamut from mild to fairly hot.

6 Anaheim chiles
1 tablespoon peanut oil
3 chicken leg quarters, skinned (about 1 3/4 pounds)
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons reduced-fat sour cream
6 lime slices

Preheat broiler.

Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.

Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.

CALORIES 248 (20% from fat); FAT 5.6g (sat 1.5g,mono 1.9g,poly 1.4g); IRON 3.2mg; CHOLESTEROL 45mg; CALCIUM 87mg; CARBOHYDRATE 25.1g; SODIUM 903mg; PROTEIN 19.1g; FIBER 4.8g

(112) Beef Chili with Bacon and Black Beans

I made this for a chili cook-off and I am so glad to have discovered the recipe! It's not quick, but it is fairly easy to make. We really enjoyed it! The bacon makes this dish very smokey and flavorful! I will certainly make this one again!!

---

Beef Chili with Bacon and Black Beans

Yield: About 3 quarts, serving 8 to 10.
Source: Cooks Illustrated, March 2003.

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

(92) Black Bean Soup

This was good. I skipped the eggs. We could not find crema, so I used LF sour cream. I could have done w/o the garlic in the topping (I hate having garlic breath!!), but otherwise the topping was good! Next time I'll use canned black beans. My dry ones were a little too chewy and didn't blend great - maybe operator error? who knows!?! Anyway, the soup had a great flavor and was very filling! Will repeat!

---

Black Bean Soup

Yield: 4 servings
Source: Cooking Light Magazine, October 2009

1 cup dried black beans
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
7 garlic cloves, minced and divided
2 1/2 cups fat-free, less-sodium chicken broth
2 cups water
1/4 cup no-salt-added tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 (4-ounce) can chopped green chiles
1 cup fresh cilantro leaves
1/2 jalapeño pepper, seeded
1/4 cup crema Mexicana
3 hard-cooked large eggs, peeled and finely chopped
Fresh cilantro leaves

Preparation

1. Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.

2. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.

3. Place half of bean mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Return soup to pan; cook 5 minutes, stirring often.

4. Finely chop 1 cup cilantro and jalapeño. Combine 2 tablespoons oil, 2 garlic cloves, cilantro, jalapeño, and crema. Ladle 1 1/4 cups soup into each of 4 bowls; top each with 2 tablespoons crema. Sprinkle soup with eggs. Garnish with cilantro leaves, if desired.

Nutritional Information
Calories: 369, Fat: 18.4g (sat 5.8g,mono 7.8g,poly 1.8g), Protein: 17.5g, Carbohydrate: 34.7g, Fiber: 11.8g, Cholesterol: 173mg, Iron: 4.8mg, Sodium: 829mg, Calcium: 114mg

Brunswick Stew

This recipe doesn't get a number because it's anything but new to me. This recipe comes out of Virginia Hospitality cookbook. My mom has been making it for years and it's my perfect comfort food. Served with some good cornbread (Jiffy brand is my favorite!), this is an excellent meal. It makes a TON, but it's worth the effort. Please don't skip the chicken cooking part!

---

Brunswick Stew
Source: Virginia Hospitality Cookbook – pg: 50

Amy’s Comments: I find myself adding water as this soup cooks. It's not meant to be super brothy, but if you don't add a little water here and there, you'll have a dried mess!

Recipe Comments: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving (days).

Ingredients:
1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16.5 oz white shoepeg corn
10 oz frozen small butterbeans (aka lima beans to you northerners!)
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 tbsp. vinegar
1 tbsp brown sugar
1 tsp Worcestershire
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp. butter

Directions:
1. Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. (30-45 minutes, in my experience)

2. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, vinegar, and brown sugar; cook 2 hours or until tender. (I normally only go about an hour here, mostly because I can't wait any longer!!)

3. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, marjoram, and butter. (I normally let it cook 30 more minutes from this point to really meld the flavors)

Serves: 6-8 (more like 8-10 in my book)

(44) Corn and Black Bean Salad

This was very easy to put together and very fresh tasting. An excellent compliment to a summer grilling meal - and was AWESOME with the carnitas tacos!

---

Corn and Black Bean Salad

Yield: 10 servings (serving size: 1/2 cup)
Source: Cooking Light Magazine, August 2006

2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Nutritional Information
Calories: 74 (28% from fat), Fat: 2.3g (sat 0.1g,mono 0.6g,poly 0.3g), Protein: 3.4g, Carbohydrate: 14.4g, Fiber: 3.4g, Cholesterol: 0.0mg, Iron: 0.8mg, Sodium: 208mg, Calcium: 19mg

(38) Sausage and Bean Casserole

I was a little off in my timing of this recipe - this is an AWESOME hearty meal and would be great on a cold winter night. Oops! It was 94 degrees here in FL today! Oh well, we enjoyed it just the same! Very easy to make and it goes right in the oven in the pan that you use on the stove. I like that!! I was concerned about the bread, but it was great/necessary. DONT use dried breadcrumbs!! The soft bread almost gives the topping a cheesy like feeling. This one's a keeper!

I should also mention that this did NOT make 8 servings. I measured it out with my handy-dandy measuring cup and it made 6 servings exactly!!

PS: I can't vouch for how this tastes with the bay leaf. I'd rather eat dirt!!

---

Sausage and Bean Casserole

Yield: 8 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, November 2007

Cooking spray
1 cup chopped onion (about 1 medium)
1 (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4-inch-thick slices
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
3 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 bay leaf
1/8 teaspoon ground red pepper (optional)
3 (1-ounce) slices white bread
2 tablespoons chopped fresh parsley

Preheat oven to 375°.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.

Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.

Nutritional Information
Calories: 205 (14% from fat), Fat: 3.3g (sat 1.1g,mono 0.1g,poly 0.5g), Protein: 12.1g, Carbohydrate: 30g, Fiber: 4.4g, Cholesterol: 25mg, Iron: 2.7mg, Sodium: 823mg, Calcium: 77mg

(35) Spicy Sausage Chili

My need for red pepper flakes has been met!! It's nasty and rainy here in FL today and even though it's May, we needed some warm comfort food. My husband suggested chili so I ran with it! I found this recipe and it's a definite keeper!!

For some reason I found myself in Food Lion (instead of my beloved Publix!) on my way home today. The stupid store only had regular (sweet) Italian turkey sausage, so I had to settle for that. To compensate, I used hot chili powder from Penzeys (I love Penzeys!!). I also used an extra 1/4 tsp of pepper flakes. The chili was spicy, but not fiery hot... It was perfect! YUM!

PS: As I typed this up, I realized I forgot the garlic! HELLO AMY?! Duh!

---

Spicy Sausage Chili

Yield: 7 servings (serving size: 1 cup)
Source: Cooking Light, MARCH 1998

2 cups diced onion
3/4 pound hot turkey Italian sausage, crumbled
2 cups water
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
1 (15.5-ounce) can cannellini beans or other white beans, drained
1 (4.5-ounce) can chopped green chiles, undrained
2 large garlic cloves, minced

Combine diced onion and turkey sausage in a Dutch oven, and cook over medium-high heat until browned, stirring constantly. Stir in the water and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

Nutritional Information

Calories: 234 (31% from fat), Fat: 8g (sat 2.4g,mono 2.9g,poly 2.5g), Protein: 16.7g, Carbohydrate: 25.9g, Fiber: 2.9g, Cholesterol: 40mg, Iron: 3.6mg, Sodium: 628mg, Calcium: 88mg

(33) Skillet Gnocchi with Chard & White Beans

Another winner from Eating Well Magazine! This was super fast to put together and very tasty! It needed a zip of salt (and my red pepper flake addiction will lead me to tell you that I think this would be AWESOME with red pepper flakes in it! Do they make a 12-step program for this?).

Anywho - I used a full bag of baby spinach instead of the chard and I didn't chop it... one less thing to worry about!. Everyone liked this meal, even the baby!! I served it with a salad (no, the baby did NOT have salad) and bread (which I burned! OOPS!). I'm a mess on 2 legs sometimes...

---

Skillet Gnocchi with Chard & White Beans

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Makes 6 servings (I did 5 adult + 1 baby serving + a little extra for my sweetie in his bowl)

Source: Eating Well Magazine, January/February 2009

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

NUTRITION INFORMATION:
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrate; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
3 Carbohydrate Servings

TIP: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.