Slow Cooker Beef Chili

Another winner from Skinny Taste, with a few modifications. My slow cooker is my BFF now that our weekends involve so many activities. 

Ingredients:
2 lb beef
Salt and pepper to taste
1 tbsp tomato paste
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans black beans, rinsed
1 15 oz can diced tomToes with mild chiles
1 15 oz can tomato sauce
2 tsp chili powder
2 tsp paprika
1 tsp garlic powder
2 bay leaves
Grated cheese
Sliced japalenos
Sliced green onions

Turn the slow cooker on sauté, add the meat and cook, breaking up until browned, add onions, bell peppers and garlic and cook until softened, about 4 minutes. Add black beans, tomatoes, tomato sauce, spices and bay leaf. Cook on night 5 hours, low on 8 – 10.

Serve with jalapeños,  cheese, onions and whatever else you like on your chili.

Serves 8.

Slow Cooker Southwest Chicken with Slaw

  
This is another winner from Skinny Taste, with a few minor changes. sp good, so easy – you should really try it!

Ingredents:
2 lbs chicken thighs
14.4 oz can diced tomatoes with mild green chilies, not drained
15 oz can black beans, drained
1 medium onion, diced
2 cloves garlic, minced
¼ c chopped fresh cilantro
14.4 oz can fat free chicken broth
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Slaw:
1 lb cabbage, shredded
2 carrots, grated
6 green onions, sliced thin
1/4 c cilantro, chopped
1/4 c lime juice
1 tbsp canola oil

In a slow cooker place chicken on bottom, top with spices then remaining ingredients. Cover and cook on low 10 hours. Shred chicken and serves over rice.

For slaw:
Toss all ingredients in a bowl.

Serve with hot sauce.

Serves 6 – 8.

Black Bean Tacos

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Perfect for meatless Monday or taco Tuesday.

Ingredients:
1 onion, diced
3 plum tomatoes, diced
2 cans of black beans, drained
Canola oil
1 can diced peppers
10 oz cabbage, sliced thin
4 oz shredded carrot
1 bunch of green onions, sliced thin
1 bunch of cilantro, chopped
3 TBSP lime juice
1 TBSP canola oil
1/4 c Cotija, crumbled
Tortillas

In a medium pan over medium heat, add 1 TBSP canola oil and the onions, sauté until soft, about 5 minutes. Add tomatoes, beans and chilies and cook over low heat for about 30 minutes.

Toss the cabbage, carrots, green onions, cilantro, canola oil and lime juice together.

In a warmed tortilla she’ll, place a spoonful of beans, top with coleslaw and cheese.

Serves 4 – 6.

Pork Belly Tacos

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This is another winner from Jamie Oliver’s 15 minute meals, though it took me about 30 minutes.

For the pork
1 package Trader Joe’s pork belly
1 tsp fennel seeds
1 tsp smoked paprika
For the beans
1 good pinch cumin seeds
1 bunch of green onions, sliced thin
2 cloves of garlic, minced
1 can black beans, drained
For the salad
2 little gem lettuces heads, torn
½ a bunch fresh coriander
1 ripe avocado
1 large ripe tomato
1 tsp low-salt soy sauce
1 TBSP olive oil
1 lime, juiced
To serve
Lingham’s chilli sauce
4 TBSP fat-free greek yogurt
8 corn taco shells

In a small pan, combine beans, garlic, onion and cumin and cook over medium heat until bubbling, then lower to a simmer.

Cut the pork into 1/2 inch dice. Cook in a large non-stick skillet with spices over medium heat until crispy.

Toss salad ingredients in a large bowl.

Serve tacos with beans and pork topped with a little spicy yogurt and salad on the side.

Serves 4.

Black Bean Brownies

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In a desperate attempt to get some protein in my skinny mini, I made these brownies. I have to admit the idea of putting black beans in brownies my stomach turn, but it turns our they are not head at all. Of course, I could not trick skinny mini, but the rest of us are enjoying them.

Ingredients:
1 can (15 oz)black beans, rinsed and drained
1/4 c semisweet chocolate chips
3 TBSP canola oil
3 eggs
3/4 c coconut palm sugar
1/2 c unsweetened cocoa
1 tsp vanilla
1/2 tsp baking powder
1/8 teaspoon salt
Topping:
1/4 c chocolate chips
1/4 c nuts

Preheat oven to 350 and spray a 8×8 pan.

Combine beans, chips and oil in food processor. Processes until smooth. Add remaining ingredients, process until smooth. Pour into pan, top with chips and nuts. Bake for 20 minutes.

Servings: 12

Black Bean Tacos

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This is the ultimate pantry dish! Well, except for slaw part, but it’s easy to pop in and pop out of the store for just a few ingredients. I love to turn the leftovers into a salad the next day.

Ingredients:
1 onion, minced
1 8 oz can trader Joe’s Cuban black beans
1 8 oz can black beans, drained
1 4 oz can diced green peppers
1 bag shredded green cabbage
1 bunch of green onions, diced
1 punch of cilantro, minced
1/4 c lime juice
1 TBSP canola oil
1 jalapeño, sliced thin
Hot sauce
Corn taco shells
Cojita cheese

In a medium sauce pan, heat 2 tsp canola oil over medium heat, add onions and cook until softened, about 5 minutes. Add beans in chili pepper, reduce heat to low and cover. Cook for 20 minutes.

In a large bowl combine cabbage, onions, cilantro, lime juice and 2 TBSP oil. Toss.

Heat tortillas over medium heat.

Place some black bean mixture on the taco shell, top with slaw, cheese, jalapeno and cheese.

Serves 4.

Black Bean Tacos

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Another crazy day leads to another quick and tasty meal. The slaw part holds up great overnight for tasty leftovers.

Ingredients:
2 cans of black beans, drained
1 small can of diced peppers
1 onion, diced
1/2 head cabbages, shredded
2-3 limes juices
1 TBSP canola oil
1/4 c cilantro, minced
1 small red onion, thinly sliced
5 green onions, minced
Avocado
Mexican cheese
Tortilla shells

In a medium pan heat 2 tsp canola oil, cook onions for 3 minutes. Add beans and peppers, cook for 10 minutes.

In a large bowl, toss lime juice, oil, cabbage, cilantro and onions.

Heat tortillas, fill with beans, slaw and top with cheese and avocado.

Serves 4.