Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes-includes churning time

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

 Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

CHICKEN CORDON BLEU                                Darla McCoy

Skin and bone six large chicken breasts.  Pound them until they're thin.  Lay 1-2 slices Swiss cheese over each breast.  Next lay 1-2 thin slices of ham over the cheese.  Roll up each piece of chicken.  Hook together with a toothpick.  Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs.  Brown in 2 Tbl. butter and 2 Tbl olive oil.  Bake at 350̊ for 30-45 minutes.  Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.

RICH CHEESE SAUCE
1  cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
                                               
Add to the white sauce, and stir until cheese is melted:
1  cup grated nippy cheddar cheese
1  teaspoon dry mustard
½  teaspoon Worcestershire sauce

OVEN BAKED RICE - Cook uncovered with the chicken:
1  cup rice                          ½  diced onion
1  can beef consume          ½  cube butter
1  can water

Garlic Brown Sugar Chicken

Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99

Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99

4-6 chicken breasts
1 cup brown sugar
2/3 cup vinegar
1/4 cup 7 up or Sprite
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper
2 Tbps. Corn Starch
2 Tbsp. Water
Rice or noodles (cooked)
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Freezer Instructions:
Thaw and put in crock pot. Cook on low 6-8 hours.  Follow instructions above.

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99

Shepherd's Pie

1 1/2 lbs hamburger
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese

Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat.  Add the tomato soup, ketchup, mustard, and brown sugar.  Stir and allow to heat until simmering.

Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees.  Cook until heated through.

Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)

Sweet & Sour Chicken

Sweet & Sour Chicken

This recipe was originally done by Kellie Esplin and our family has loved it. 

2 lbs. skinless, boneless chicken breasts
2 eggs, beaten
Cornstarch
olive oil

Trim and cut chicken breasts into desired sized pieces.  Dip the chicken breasts into the egg and then roll and pat them in the cornstarch.  In a small amount of oil, fry the chicken pieces until just browned.  Place the chicken in a shallow baking pan. 

Sauce:

2 ½ C. sugar

2 c. chicken broth or bouillon
1/3 c. soy sauce
1 ½ c. vinegar
1½ c. ketchup
2 tsp. garlic powder

Mix all sauce ingredients together.  Pour the sauce over the chicken in the shallow baking pan.  Bake uncovered for 60-90 min. at 325 degrees.  Turn chicken every 15 minutes while baking, being careful not to knock off the coating.  I like to cook it until it is bubbly and the sauce thickens a little.

An option is to add red and green peppers, onion, and pineapple chunks or tidbits the last 15 minutes of baking time.

Freezer Meal Instruction:

Thaw meat and sauce.  Combine and cook in the crockpot or follow the directions above.