Tag Archives: beans

Lighter Sloppy Joes

My posts have been few and far between lately. I can’t explain it. I’m busy, I spend too much time on the computer already, I have other things I want to do, blah blah blah. The thing is, I still cook every weekend and make the food I plan on posting. I just don’t get around to writing up these posts. Honestly, my life is boring lately. I don’t really have anything to say. My life consists of work, cooking, eating and doing puzzles. Oh, and trying to get in a daily workout. But who wants to hear about all of that? It’s life after all and we all have one. Not to mention that I’ve been struggling with what to make lately. I’m trying to eat healthy and make food that is easy to portion out. Because I am one of those people who will have just one more bite, okay one more spoonful, okay one more helping. Portion control for me is key. These Lighter Sloppy Joes are a good dish to portion out so they make for a quick go-to lunch or dinner.

Ground turkey is cooked with onion and spices before settling into a smooth tomato sauce. Mashed up chickpeas are added to the mixture which gives an additional nutritious boost that blends right in. I’ve been pretty into sloppy joes lately and this unique kind is a new favorite. I’m a firm believer in the benefits of beans so this sandwich is a winner in my book. I topped this with some spicy banana peppers instead of pickles and now I’m hooked. I may never go back to regular pickles again. Especially on my sloppy joes.

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Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until almost tender.

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Add turkey; cook until browned and no longer pink, stirring to crumble. Stir in chili powder, sugar, and salt; cook 1 minute, stirring constantly.

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Add 1/4 cup water and tomato sauce; reduce heat, and simmer 2 minutes or until thickened.

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Place chickpeas in a bowl; partially mash with a fork or potato masher. Stir chickpeas into turkey mixture.

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Spoon about 1/2 cup turkey mixture onto bottom half of each bun; top each with pickles or banana peppers and top half of bun.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Banana peppers

Overall Rating: Love It

Source: Cooking Light magazine

Corn-and-Black Bean Salsa

Got a last minute invite to watch the Superbowl somewhere and don’t want to show up empty handed? Well, I’ve got a really quick, hearty and tasty salsa that can be made in a few minutes with only a few ingredients. If you are someone like me who generally has canned food stocked away, this Corn-and-Black Bean Salsa will be a lifesaver when you need a quick dish or have a last minute guest to feed.

Canned corn and black beans are mixed with canned tomatoes (flavored with lime and cilantro), scallions, cumin, olive oil, and lime juice. This chunky salsa is fantastic with chips as a snack or as an addition to some chicken or in a healthy salad. And because everything goes in one bowl and can be made quickly, there is little time needed to throw this together and very little clean up. Sure, everyone can go to the store and buy some tomato-based salsa (“from New York City?!”) but you know this salsa is so much better.

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Combine all ingredients in a bowl.

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Cover and chill.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Slow-Cooker Black Bean and Zucchini Chili

As I’m sure you’ve heard, we are supposed to get a little bit of snow here in the Northeast. I’m not someone who panics and runs to the grocery store when a storm is coming (although maybe I should) but I did happen to pick up a few things anyway. I did a lot of cooking this weekend so I have plenty of food to get me by (assuming I don’t lose power). After a quick trip to the produce stand on Saturday, I decided to use some extra zucchini for this Slow-Cooker Black Bean and Zucchini Chili. Warm and hearty, this chili will hopefully keep me warm while it snows.

Ground turkey (the recipe calls for beef), zucchini, black beans, onion, fire-roasted tomatoes and seasonings are combined in a slow-cooker where the meat melts into the sauce. Because I used ground turkey, I only cooked this chili for about 3 1/2 hours on high and it turned out perfect. The fire-roasted tomatoes given this chili so much flavor while the zucchini and beans help make it hearty. I’m really happy to nosh on this over the next few days. Now I just have to pray that I don’t lose power. Cold chili just isn’t the same.

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In a 4- to 6-quart slow cooker, combine the meat, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.

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Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

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Serve the remaining chili with the sour cream, avocado, and cilantro.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Real Simple magazine

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