Recipes I can make

I'll begin my saying I didn't think ANY of these up... but I can usually make them pretty well. 

Also most don't have a ton of ingredients and are usually healthy-like.

Dan Good Chili
(This is from the first Hungry Girl Cookbook)

    4 1/4 cups canned tomato sauce
    1 cup canned diced tomatoes with green chilies
    3/4 cup canned black beans, drained and rinsed
    3/4 cup canned red kidney beans, drained and rinsed
    1/4 cup canned jalapeno slices, chopped
    1 cup canned sweet corn kernels, drained
    1 1/2 cups chopped onions
    1 large red bell pepper, chopped
    1 large green bell pepper, chopped
    1 3/4 cups chopped carrots
    1 1/2 cups chopped mushrooms
    1 1/2 tablespoons chili powder
    2 teaspoons crushed garlic
    1 teaspoon Worcestershire sauce
    1 teaspoon ground cumin
    Optional: salt

    Place the tomato sauce, tomatoes, jalapenos, chili powder, and cumin in a large pot. Stir over low heat. Once the mixture is heated, stir in the garlic and continue to cook for about 5 minutes.

    Add carrots and continue to cook over low heat. Meanwhile, over medium heat, cook onions, peppers, and mushrooms for 3 to 5 minutes in a large pan with just 1/2 cup of water (and some salt if desired). The onions and peppers should still be a little crunchy. Using a slotted spoon to drain any excess water, and the veggies to the pot.

    Add beans, corn, and Worcestershire sauce to the pot. Mix Well. Everything should now be in the pot.

    Cook over low heat for about 2 hours, stirring every 20 minutes or so. Chili is done when carrots have lost their crunch. 

    **I usually cook it for longer than 2 hours. You can really just leave it there for a long while and come back to it when you remember it's still cooking**

    Makes 10 servings.

    Number of Servings: 10

    Turkey - Spinach Lasagna
    (Cooking Light, 2003)

    • Cooking Spray
    • 1 pound ground turkey breast
    • 1 1/2 cups chopped onion 
    • garlic cloves, chopped
    • (26-ounce) jars low-fat marinara sauce 
    • (16-ounce) carton fat-free cottage cheese 
    • 1/4 cup egg substitute (sometimes I just use egg white, or omit... it still comes out fine)
    • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese (I have used the green shaker cheese because it's what I had, works fine)
    • 1 tablespoon dried parsley flakes (I've used Italian Seasoning... works well)
    • 1/4 teaspoon black pepper
    • (10-ounce) package frozen chopped spinach, thawed and drained
    • cooked lasagna noodles
    • 2 cups (8 ounces) shredded part-skim mozzarella cheese
    1. Preheat oven to 350°.
    2. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add turkey, onion, and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.
    3. Combine cottage cheese, egg substitute, Parmesan, parsley, pepper, and spinach; stir well.
    4. Spread remaining marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over marinara; top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over the mozzarella. Arrange the remaining noodles over turkey mixture. Top with remaining turkey mixture and mozzarella.
    5. Bake at 350° for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.

    Baked Chicken Nuggets
    (Adapted from Skinny Taste, April 2011)

    ** Note I used the 2 chicken breast, and found that I needed way more than the measurements listed in the original recipe. So I didn't put them. I will just say to have a good bit of all of the items after salt and pepper.**

    2 large skinless boneless chicken breast, cut into bite sized pieces
    Salt and Pepper to taste
    Italian Seasoning (a few dashes...)
    2 tsp olive oil (I found you need more)
    whole wheat italian bread crumbs (which I couldn't easily find, so I used normal. )
    Parmesan cheese
    Olive oil spray (or just your normal, PAM... doesn't make a difference in my book)

    Preheat oven to 425°. 
    Spray a baking sheet with olive oil spray.

    Put the olive oil in one bowl and the breadcrumbs, salt/ pepper and parmesan cheese in another.

    Put chicken pieces in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

    Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. 

    Lightly spray the top with olive oil spray then bake 8 - 10 minutes.

    Turnover then cook another 4 - 5 minutes or until cooked though.

    Black Bean Brownies
    (SkinnyTaste, 2008)

    ** These are really moist and highly deceptive... I like to bring them over for a pot luck and then tell everyone after that there was NO Oil, or Egg in these and that they are made with black beans and brownie mix**

    15 oz can black beans
    19.5 oz box chocolate brownie mix (any brand works FINE)

    Open can of beans, drain and rinse well. 
    Put beans back in the can and fill can with water. 
    Put beans and water in blender until smooth. 
    Mix pureed beans with brownie package mix. 
    DO NOT add eggs or oil. 
    Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

    These are WAY easy... and you can make them ahead of time. 

    Cheesy Chicken and Rice Bake
    ( Howsweeteats, 2010)

    ** Charlie actually makes this one... and I let him.. when I cook rice rice, we never get along. I'm way too impatient for it.**

    2 Whole Boneless, Skinless Chicken breasts
    4 cups cooked brown rice
    3/4 cups frozen corn (or canned, works well)
    15 oz can Black beans, Drained and Rinsed)
    1 cup Plain Greek Yogurt
    4 oz can Green Chilies
    1/2 cup Salsa
    1 cup low-fat cheddar Cheese, plus more for topping
    2 tbs Fresh Cilantro (for garnish)

    Preheat oven to 350F. 
    In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.
     Transfer to an oven-safe dish and top with extra cheese if you would like. 
    Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

    Bean Salad
    (Adapted from BFF Callie Dimsdale)

    2 cans black beans
    any other kind of beans you like!
    1 can rotel
    1 can diced tomatos
    ** The Following items are up to your taste-buds**
    frozen corn (again I used canned... they are right next to the tomatoes in the store)
    feta cheese
    chopped cilantro
    tortellini (Your call on this one too, it makes it "meatier")
    olive oil
    balsamic vinegar
    lime juice
    cumin seasoning


    Drain all canned ingredients really really well
    put into a big bowl
    Add cheese, onion, cilantro, olive oil, balsamic vinegar, lime juice, cumin

    mix well

    Eat the crap out of.

    Don't make plans with people you don't mind pooting around (all of the beans will get to you)

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