It's Mouthwatering Monday.....early!
I know........you think it is Sunday.......and you are right! You haven't lost your mind so don't worry about it. I am going to be up and gone so early I might not be able to get on here in the morning so I thought that I would just start it tonight so I know it is done for tomorrow. So you don't have to check your calendars.......it really is Sunday.
The topic for Monday is BLACK BEANS. What do you do with them? I know that someone had said that she would like to see more wls friendly recipe topics. I was using the topics that I got from everyone when I asked for ideas a while back. I wrote them all down and have been doing them. I know that black beans are full of protein so what do you do you add them to? Here is mine and it is goooooood too!
Southwest Chicken Salad
Canned chicken (however much you want to use)
onion
hard boiled eggs
black beans (rinsed)
low fat or fat free mayo
taco seasoning (envelope kind)
lemon juice
garlic powder
onion powder
cumin
Combine the canned chicken, seasonings (not the taco seasoning or cumin though) eggs, onions, black beans and whatever else you add to your chicken salad. Mix thoroughly. In a separate bowl add the mayo, the taco seasoning cumin and lemon juice. Mix this well and add to the chicken salad.
This chicken salad is so good. Bill is crazy over it and asks for it often. It really is easy to fix too. You can add what you add to any chicken salad that you make but the dressing is the only thing that is different. It is a hit here and with people that I have shared it with.
The topic for Monday is BLACK BEANS. What do you do with them? I know that someone had said that she would like to see more wls friendly recipe topics. I was using the topics that I got from everyone when I asked for ideas a while back. I wrote them all down and have been doing them. I know that black beans are full of protein so what do you do you add them to? Here is mine and it is goooooood too!
Southwest Chicken Salad
Canned chicken (however much you want to use)
onion
hard boiled eggs
black beans (rinsed)
low fat or fat free mayo
taco seasoning (envelope kind)
lemon juice
garlic powder
onion powder
cumin
Combine the canned chicken, seasonings (not the taco seasoning or cumin though) eggs, onions, black beans and whatever else you add to your chicken salad. Mix thoroughly. In a separate bowl add the mayo, the taco seasoning cumin and lemon juice. Mix this well and add to the chicken salad.
This chicken salad is so good. Bill is crazy over it and asks for it often. It really is easy to fix too. You can add what you add to any chicken salad that you make but the dressing is the only thing that is different. It is a hit here and with people that I have shared it with.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
I'm looking forward to getting some great ideas for black beans. I cook the dried black beans just as I would red beans or navy beans with onions, garlic, ham seasoning or low fat sausage.
Chicken Tortilla Soup
3 cans low sodium chicken broth
1/2 cup chopped onion
2 - 3 cloves garlic minced
1 can black beans, rinsed and drained
1 can corn, drained or 1 to 1 1/2 cups frozen corn
1 1/2 cups left over baked chicken or 2 chicken breast halves simmered in a little water until cooked
1 can Rotel tomatoes (or if you're wimpy, a can of regular diced tomatoes)
1 - 2 tsp. chili powder
1 tsp. cumin
baked tortilla chips (however many you want to crush in each bowl of soup)
grated pepper jack or cheddar cheese (optional)
Simmer onion and garlic in chicken broth until tender. Add beans, corn, chicken, tomatoes, chili powder and cumin. Simmer 15 minutes. Serve in bowls with a couple of crushed tortilla chips and cheese.
TIP: When making tacos or enchilladas, I add a can of rinsed and drained black beans to the filling for extra protein.
Debbie
Chicken Tortilla Soup
3 cans low sodium chicken broth
1/2 cup chopped onion
2 - 3 cloves garlic minced
1 can black beans, rinsed and drained
1 can corn, drained or 1 to 1 1/2 cups frozen corn
1 1/2 cups left over baked chicken or 2 chicken breast halves simmered in a little water until cooked
1 can Rotel tomatoes (or if you're wimpy, a can of regular diced tomatoes)
1 - 2 tsp. chili powder
1 tsp. cumin
baked tortilla chips (however many you want to crush in each bowl of soup)
grated pepper jack or cheddar cheese (optional)
Simmer onion and garlic in chicken broth until tender. Add beans, corn, chicken, tomatoes, chili powder and cumin. Simmer 15 minutes. Serve in bowls with a couple of crushed tortilla chips and cheese.
TIP: When making tacos or enchilladas, I add a can of rinsed and drained black beans to the filling for extra protein.
Debbie
I usually make taco chili beans with black beans.
I use extra lean hamburger or ground white turkey ( about 1 1/2 lbs.)
1 pk of taco seasoning
1 can of diced tomatoes, juice and all
onion, garlic, salt &pepper
I have also added Ro-tel tomatoes to add a little heat
1can of black beans, drained and rinsed
Then just let it simmer.
You can top with low fat or fat free sour cream and cheese
It really good and not very hard to fix and you get protein.
Teresa
I use extra lean hamburger or ground white turkey ( about 1 1/2 lbs.)
1 pk of taco seasoning
1 can of diced tomatoes, juice and all
onion, garlic, salt &pepper
I have also added Ro-tel tomatoes to add a little heat
1can of black beans, drained and rinsed
Then just let it simmer.
You can top with low fat or fat free sour cream and cheese
It really good and not very hard to fix and you get protein.
Teresa
Morning Brenda,
This recipe is a favorite of ours and when I take the leftovers to work there's never any leftover LOL
It's great as a side dish or even a dip with baked tortilla chips. I think you could even heat it a bit and use it as a filling for a taco or burrito.
Black Bean Salad
1 can seasoned ( they come with garlic and olive oil) black beans, rinsed lightly
1 can Mexicorn
1/2 c diced onion
1/2 c chopped cilantro
2 good sized tomatoes seeded and diced
2 tsp (at least) minced garlic
2 Tbs olive oil
1/4 c vinegar
2 tsp chili powder, or 1 tsp chipotle chili powder if you're a fan of some punch
1 tsp cumin
salt and pepper to taste
Mix all together and allow to chill for at least 2 hours. Keeps well for up to 4 days, if it lasts that long!
This recipe is a favorite of ours and when I take the leftovers to work there's never any leftover LOL
It's great as a side dish or even a dip with baked tortilla chips. I think you could even heat it a bit and use it as a filling for a taco or burrito.
Black Bean Salad
1 can seasoned ( they come with garlic and olive oil) black beans, rinsed lightly
1 can Mexicorn
1/2 c diced onion
1/2 c chopped cilantro
2 good sized tomatoes seeded and diced
2 tsp (at least) minced garlic
2 Tbs olive oil
1/4 c vinegar
2 tsp chili powder, or 1 tsp chipotle chili powder if you're a fan of some punch
1 tsp cumin
salt and pepper to taste
Mix all together and allow to chill for at least 2 hours. Keeps well for up to 4 days, if it lasts that long!
Susan
First thing I want to say is: "It's good to have you back Brenda...you were missed". I know what it's like to be computerless. I absolutely love beans, any type, shape or color. I have been looking for a black bean recipe. I have a cuban black bean recipe somewhere but would have to dig it out and see if it is WLS friendly or could be adapted to be . My DH and I had black bean soup in San Juan, Puerto Rico years ago and DH still talks about it but I never did make it for him. Now maybe I will. The recipe you have posted sounds delicious and I have all the ingredients on hand. I will certainly make it. Thanks Miss Brenda....
Sandy
Sandy
Black Bean Brownies
1 c Baking cocoa
3/4 c peanut butter (always try for a lower sugar and fat alternative)
1/4 c vegetable oil
1 tsp cinnamon
15oz can black beans (juice too)
1 c Splenda
1 3/4 c all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/2 c boiling water
1 to 1 1/2 c skim milk (depending on consistency)
In a blender or food processor puree the beans and their juice. Add to the dry ingredients, add all liquid and eggs. Add peanut butter, consistency should be a thick batter, but still parable. Bake in 9 x 13 baking pan at 350 for 30-35 minutes until a toothpick comes out clean.
Note: Cinnamon is a great compliment yo chocolate but too much over powers, be careful when you add, experiment : add nuts, fruit, etc. No one will know that these are actually pretty healthy.
1 c Baking cocoa
3/4 c peanut butter (always try for a lower sugar and fat alternative)
1/4 c vegetable oil
1 tsp cinnamon
15oz can black beans (juice too)
1 c Splenda
1 3/4 c all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/2 c boiling water
1 to 1 1/2 c skim milk (depending on consistency)
In a blender or food processor puree the beans and their juice. Add to the dry ingredients, add all liquid and eggs. Add peanut butter, consistency should be a thick batter, but still parable. Bake in 9 x 13 baking pan at 350 for 30-35 minutes until a toothpick comes out clean.
Note: Cinnamon is a great compliment yo chocolate but too much over powers, be careful when you add, experiment : add nuts, fruit, etc. No one will know that these are actually pretty healthy.
JeanB
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