Cooking During Stolen Moments» Beans

Crock Pot Italian Chicken

Kate — Mon, 20 Feb 2012 17:44:35 +0000

We recently made a pretty big switch to our dinnertime routine that has been awesome in the execution but a little difficult in the transition, at least for me. We bumped our dinnertime up an hour. Eric and I realized that if we did this, he could eat dinner with the family 5 nights a week instead of 3. It means he leaves a little later in the evenings to head out to work, but since his schedule is so flexible, it works perfectly. There are still two nights a week where this isn’t possible, but we all love eating dinner as a family, so we’ll take what we can get!

This change has meant I’ve had to adapt my usual cooking habits a bit so that I can make sure dinner is ready to go and on the table at 5:30 each night, instead of 6:30. Fortunately, the “stolen moments” method that I so love makes this a little easier than it would otherwise. But I’m still struggling a little bit because I’m a lover of routines and I like being set in my ways! Changes in the schedule like this are always a little difficult for me to cope with. So, I’ve been relying on my crock pot more than usual, just because it somehow makes the whole new process feel easier.

Anyhow…on with the food! This Crock Pot Italian Chicken was so tasty and it smelled amazing as it simmered all day. I served it over pasta to make a nice complete, filling dinner. You could also add some chicken stock to turn it into a soup if you’d like, which was what I did with my leftovers for lunch the next day. It’s delicious either way!

Crockpot Italian Chicken

1 T. olive oil
1 onion, diced
1 red pepper, diced
4 cloves garlic, minced
1/2 lb. mushrooms, sliced
2 zucchini, halved lengthwise and sliced
Salt and pepper, to taste
1 lb. boneless, skinless chicken breasts
1 can diced tomatoes
1 can cannelini beans, rinsed and drained
1/2 c. chicken stock
1 can sliced black olives, drained
2 t. dried oregano
1 t. dried basil
1 t. salt
1 t. black pepper
Cooked pasta, optional

1. Heat olive oil in a large skillet. Add onions, red pepper, garlic, mushrooms and zucchini. Cook for 5-10 minutes, until onions are translucent and mushrooms are browned. Season to taste with salt and pepper.

2. Pour cooked veggies into a large crock pot. Add remaining ingredients and stir to combine. Cover and cook on low for 6-8 hours or on high for 4 hours.

3. Before serving, remove chicken and shred or cut into cubes. Stir back into the sauce. Serve over pasta, if desired.

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Chicken Enchilada Chili

Kate — Sat, 12 Nov 2011 05:23:05 +0000

Alex joined Cub Scouts this year and now on Wednesday nights, he has his pack and den meetings at 6:30, which is our usual dinner time. And it also just so happens that Wednesday night is the only weeknight when Eric isn’t at work. So, we’ve made every effort to continue a family meal on those nights even though it can get a little crazy around the house at that time.

To minimize the stress for all of us, I’ve been relying on crockpot meals or things that can simmer all day. Chili seems to be my top choice lately. But since we all like variety, I’ve been experimenting with some different kinds. This Chicken Enchilada Chili has definitely been our favorite so far. It’s spicy, but in a subtle way so that the kids enjoyed it just as much as the adults.

This is definitely an easy meal that is a little different from my norm since it relies on canned enchilada sauce. Although I make homemade red enchilada sauce, I’ve never attempted a homemade green sauce, partially because I always have a difficult time finding tomatillos. If you have a good homemade sauce recipe though, I’d definitely recommend using that! (And if you do have a good recipe, I’d love if you’d share it with us!)

Chicken Enchilada Chili

1 T. oil
1 onion, diced
4 cloves garlic, minced
1 6 oz. can diced fire-roasted green chilies, not drained
1 lb. chicken breasts
4 c. chicken stock
2 14 oz. cans green Enchilada sauce
2 15 oz. cans Great Northern beans, rinsed and drained
1/2 t. salt
1/2 t. black pepper
1/3 c. diced cilantro, plus more for garnish
2 T. corn meal
Additional garnish: shredded cheese, sour cream, tortilla chips

1. Heat oil in a large pot. Add onion and cook for about 5 minutes, until translucent. Add garlic and cook an additional 2 minutes. Stir in diced green chilies and liquid.

2. Add chicken to pot and pour in the stock, enchilada sauce and beans. Bring to a boil then reduce heat to low and simmer at least 30-45 minutes, until chicken is fully cooked. (Or simmer all day, if you want.)

3. Remove chicken and shred or dice. Return to the pot along with the salt, pepper and 1/3 cup cilantro. Stir to combine then stir in cornmeal just until thickened.

4. Garnish individual bowls of chili with shredded cheese, sour cream and extra cilantro, as desired. Serve with tortilla chips.

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Rice & Bean Stuffed Pepper Cups

Kate — Mon, 12 Sep 2011 03:10:43 +0000

I love recipes that are easy to personalize and easy to switch up with different tastes whenever needed. Recipes like this are the basis for many of the recipes I’ve written on this site. Change a few elements here, add a few different spices there and you’ve got a new dish. That’s nothing new though, is it? I know there are tons of options for which this method works! I’d love for you to share your favorite!

With these Rice & Bean Stuffed Pepper Cups, the options are virtually endless, making them a great side dish with almost any meal. Here are some of the ideas I had for switching it up while I was making them tonight

Use red beans and chili spices for Chilli Rice Stuffed Pepper Cups
Use salsa and black beans for Mexican Rice & Bean Stuffed Pepper Cups
Use orzo, barley or quinoa in place of the rice
Add some extra veggies for more texture and flavor
Use red, yellow or orange peppers instead of green

Rice & Bean Stuffed Pepper Cups

1 1/2 c. cooked rice
1 15 oz. can garbanzo beans, rinsed and drained
1 15 oz. can petite diced tomatoes, some liquid drained
1/4 c. Parmesan cheese
1 t. salt
1 t. Italian seasoning
1/2 t. garlic powder
1/2 t. black pepper
1/8 t. crushed red pepper flakes
1 15 oz. can tomato sauce
4 green peppers
1 c. shredded Italian blend cheese

1. Combine rice, garbanzo beans, petite diced tomatoes, Parmesan cheese and spices in a bowl. Pour half of the tomato sauce into a 13×9 (or similar) casserole dish.

2. Cut green peppers in half lengthwise and scoop out seeds and membranes. Place bottom side down in the casserole dish.

3. Generously spoon the rice and bean mixture into the peppers.

4. Pour remaining tomato sauce on top of the peppers. Cover casserole dish with foil and bake at 350 degrees for 30 minutes.

5. Remove foil and sprinkle cheese on top of the peppers. Bake an additional 10 minutes, until cheese is melted.

These peppers are delicious as is, but definitely make it your own with any of the suggestions above, or anything else that sounds good to you!

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BBQ Nachos

Kate — Thu, 07 Jul 2011 01:02:53 +0000

Apparently, BBQ Nachos are a thing. I had no idea until after I was raving over this meal with my husband and saying how I couldn’t believe I hadn’t thought of it sooner. His reponse was “you’ve really never had them before?” Um…obviously not. I felt a bit like a dummy, but hey, I guess there are only so many new ideas out there when it comes to meals.

Sometimes, the truth hurts. But I’m so glad Eric has agreed to be my taste-tester and my truth-teller. And you all should be too. I can’t tell you how many times our dinner table conversation has included him telling me that something is not blog-worthy or that it needs to be re-worked to have some flavor before I post about it.

Anyhow, in case you’ve been living under a rock like I appearantly have, I wanted to share this recipe with you. I loved it! I’m already plotting ways to make sure I have leftover pork or chicken every single time we grill this summer just so I can whip this up.

BBQ Nachos

1/2 – 1 lb. fully cooked pork or chicken, diced or shredded (leftovers work perfectly!)
1 15 oz. can kidney beans, rinsed and drained
1 1/2 c. barbecue sauce
Tortilla chips
2 fresh ears corn, kernels cut off
1/3 c. sliced green onions
2 c. shredded cheddar cheese

1. Combine meat with kidney beans and barbecue sauce in a bowl. Stir to incorporate.

2. Spread tortilla chips on a baking sheet and spoon bbq mixture on top. Sprinkle with freshly cut corn kernels, green onions and cheese. Bake at 325 degrees for about 15 minutes, until cheese is completely melted.

If you don’t want to turn on the oven, you can also prepare this on individual plates and then microwave until the cheese is melted.

So…BBQ Nachos…have you had them before?

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Chickpea & Cucumber Salad

Kate — Wed, 29 Jun 2011 01:40:08 +0000

I have really been craving anything that has a crisp and fresh summery taste lately. I don’t know why, although maybe it has something to do with it being summer. But who knows…maybe that’s just me.

This salad is just full of those flavors! It makes a great side dish and it’s also amazing tucked into a pita for a sandwich. And best of all, it has so few ingredients and it comes together in just minutes. What’s not to love?

Chickpea & Cucumber Salad

1 15 oz. can chickpeas, rinsed and drained
1 large cucumber; peeled, quartered and sliced
1 5 oz. can sliced black olives, drained
1/3 c. olive oil
2 T. red wine or apple cider vinegar
1 t. sugar
1 t. salt
1/2 t. pepper
1/2 t. Italian seasoning
1/4 c. diced fresh parsley

1. Combine chickpeas, cucumber and black olives in a bowl. In a seperate bowl, whisk together olive oil, vinegar, sugar, salt, pepper and Italian seasoning. Stir in parsley and pour over chickpea mixture. Toss to coat and refrigerate until serving.

See what I mean? It’s as easy as could be and yet extremely delicious. You could easily double or even triple for company or to take along to a picnic. Enjoy!

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Blackened Beans & Grits

Kate — Fri, 29 Apr 2011 13:57:18 +0000

This is the second of 4 check-ins for the 1/3 Less Challenge. Leaving a comment on this post WILL enter you in the $50 Visa gift card giveaway.

It’s time to check-in on the 1/3 Less Challenge again. I am floored by how quickly these weeks are flying by. I feel like I just wrote last week’s post. Is the time flying by for you too?

Here’s a simple recipe that falls under a couple of my 1/3 less categories.

1/3 less time spent in the kitchen – Check! It’s super quick to throw together.
1/3 less fat in our meals – Check! Subsituting beans for the protein source definitely helps there.
1/3 less money spent on groceries. – Check! This is a very frugal, yet still very delicious, dinner!

Blackened Beans & Grits

1 T. oil
1 small onion, diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can chick peas, rinsed and drained
1 15 oz. can petite diced tomatoes
1 8 oz. can tomato sauce
1/2 c. water
1 – 2 T. Cajun/blackening seasoning, to taste
Salt and pepper, to taste
1 c. grits
4 c. water
1 t. salt
2 T. butter
1 c. shredded cheese, divided
1 t. freshly ground black pepper

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for about 5 minutes, until onion is just tender. Stir in beans, tomatoes, tomato sauce, water and blackening/Cajun seasoning. Cover, reduce heat to low and simmer as long as desired, but at least 15 minutes. (I let mine simmer all day.) Taste before serving and adjust seasonings as needed, including adding some salt and pepper if desired.

2. About 10 minutes before you’re ready to eat, combine the grits, water and 1 t. salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Once boiling, remove from heat and let sit for 5 minutes. Stir in butter, 1/2 c. cheese and pepper.

3. Serve the beans on top of or alongside the grits. Sprinkle each serving with some of the remaining cheese.

Although I prefer dried beans in most instances, I was looking for a super quick meal, so I opted for the canned. You can certainly substitute with dried beans if you prefer. Also, if you can’t find (or don’t want to buy) a blackening seasoning, you can make your own. I make mine with a mixture of paprika, oregano, cayenne pepper, garlic powder, onion powder, black pepper and coarse salt.

So, how are you doing on your 1/3 Less Challenge? Don’t forget to check in! I can’t wait to hear how it’s going for you.

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Italian Sausage & Cannellini Beans

Kate — Tue, 01 Feb 2011 00:00:00 +0000

I’ve always said that if I had to choose a favorite bean, I’d definitely pick the garbanzo bean. I do love them and hummus has got to be my number 1 favorite snack. But lately, I’ve really taken to cannellini beans. I love their creamy texture and the way they absorb flavors. Every dish I’ve tried them in has turned out great. In fact, if it weren’t for the flavor from the Italian sausage, I could have totally eaten this dish without any meat.

And that worked out well for my husband since he happily ate my share of the meat after I couldn’t stop eating the beans. It’s not often we don’t have a starch with dinner, but this definitely did need any extra. Although if your family needs some extra carbs with dinner, you could definitely serve if offer rice or pasta.

In addition to that versatility and great flavor, you gotta love that this dish cooks up in a hurry and in one dish!

Italian Sausage & Cannellini Beans

1/2 red onion
1 red pepper
3 cloves garlic
1 lb. Italian sausage links
1 T. olive oil
Salt and pepper, to taste
1 lb. fresh spinach, washed and drained
1 t. Italian seasoning
1/4 t. nutmeg
1/4 t. crushed red pepper flakes
2 15 oz. cans cannellini beans, rinsed and drained (or 3 c. dried cannellini beans, fully cooked)
1 c. chicken stock

Dice red onion, slice red pepper and mince garlic. Refrigerate until using. Slice Italian sausage links; refrigerate until using.

+ 10 minutes cooking time Heat olive oil in a large skillet. Add chopped veggies and Italian sausage slices; season to taste with salt and pepper. Cook for 5 minutes, until sausage is starting to brown. Stir in spinach and seasonings. Cook another 5 minutes, until spinach is wilted. Cover skillet and cook over low heat for 10 minutes, until sausage is fully cooked.

Return heat to medium-high. Stir in rinsed beans and chicken stock.

Bring to a slow boil, stirring until frequently, until liquid is reduced by half, about 5 minutes. Serve and enjoy.

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Cheesy Chickpeas & Broccoli

Kate — Thu, 20 Jan 2011 00:00:00 +0000

Our 3 year old Gracie is absolutely crazy about chickpeas. Ask her what she wants for breakfast, lunch or dinner and she’ll say “chickpeas!” 80% of the time. (The other 20% is reserved for her second favorite, grilled cheese.) She’ll even walk around the table whenever chickpeas are being served in some capacity with her hand out, hoping that her brother or sisters will share a little of their chickpea bounty with her. How do you say no to a diva like this?

Seeing as how the rest of us all really enjoy chickpeas too, and considering their health benefits, I’m definitely happy to indulge her obsession. Lately, I’ve taken to serving chickpeas as a side dish in place of a starch. It’s working really well and I’m surprised with how versatile they are as a side dish.

This recipe for Cheesy Chickpeas & Broccoli is a play on the classic Cheesy Rice & Broccoli. I could not believe how well-suited the chickpeas were to this treatment. It was a wonderful side dish, but it would definitely work as a main course over rice too. The kids decided the perfect name for this dish is “Chickpeas & Trees with Cheese.” Works for me!

Cheesy Chickpeas & Broccoli aka Chickpeas & Trees with Cheese

3 T. butter
3 T. flour
1 1/2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 t. salt
1/2 t. curry powder, optional
1/4 t. black pepper
1 can rinsed and drained chickpeas (or 1 c. dried chickpeas, fully cooked)
3 c. frozen cut broccoli

Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Pour in milk and whisk until slightly thickened, about 3 minutes. Remove from heat and stir in cheese until fully melted. Season with salt, optional curry powder and pepper. Toss chickpeas and broccoli together in a casserole dish. Pour seasoned cheese sauce on top and stir to combine. Refrigerate until using. Bake at 350 degrees for 15-20 minutes, until bubbly.

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