Tag Archives: beans

Chicken, Spinach And Cannellini Bean Quesadillas

8 Dec

This was a nice change from regular quesadillas not that we eat regular quesadillas. Make these you won’t be disappointed!  I served with some guacomole


Chicken, Spinach And Cannellini Bean Quesadillas
adapted from othersideoffifty

1 1/2 -2 cups cooked and diced chicken breast
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced

In a large skillet heat olive oil over medium-high heat. Add onion and red bell peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.


Refried beans and a giveaway!!!

4 Aug

Yesterday was the husbands birthday… We had a nice dinner out with friends and today we had my parents over for a birthday dinner. Husband requested Mexican lasagna. I decided to make Refried beans to go along with it. These came out good but a little dry. Need more chicken broth next time! Dessert (blackberry cobbler) turned out delicious!


Refried beans
adapted from food network

1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
1 cup low-sodium chicken broth, plus more if needed
Salt and pepper

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Transfer beans to bowl. Mash the beans with potato masher adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

and now the giveaway!!!!

I came across a really cool website recently SlimKicker.com. It’s is a calorie counter and game (similar to Livestrong) that turns your diet/fitness goals into a level-up game with points and rewards. You rack up points by tracking healthy calories, and completing challenges such as giving up ice cream for two weeks. You upload a picture of a reward such as a cheat food, or iPod, and the website will remind you to reward yourself with that reward as you reach a certain number of points. They also have recipes if you’re in need of ideas.

Slimkicker has agreed to send one lucky reader this kitchen scale


To enter just leave a comment with a suggestion on a fun, creative fitness or diet challenge. Should be 1-2 sentences. Good luck!

Escarole and beans

15 Jul

I had some escarole from the csa to se up. When searching for recipes to use it I mostly came up with soup recipes. We’re not big soup eaters so none of those were useful. Then I came up with this one and decided to try it. This came out pretty good it did need lots of salt. I rinsed the beans before cooking them. So I added some water to cook the. Next time I’d add chicken stock. I served this with lemon chicken.


Escarole and Beans
adapted from allrecipes


3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 (16 ounce) cans cannellini beans, rinsed
1 teaspoon granulated garlic


Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans, 1/4C water and granulated garlic, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Tuscan White Beans with Spinach, Shrimp and Feta

15 Apr

YUM this dinner was really good — spinach, beans, shrimp & feta!  great combination!!!  a piece of texas toast added to the yumminess!



Tuscan White Beans with Spinach, Shrimp and Feta

adapted from skinnytaste



  • 2 tsp extra virgin olive oil
  • 1 lb large shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp chopped fresh sage
  • 2 tbsp balsamic vinegar
  • 1/2 cup low sodium, fat-free chicken broth
  • 15 oz can no-salt added cannellini beans, rinsed and drained
  • 5 cups baby spinach
  • 1 1/2 oz crumbled reduced-fat feta cheese


Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.

Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.

Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.

Remove from heat and stir in shrimp. Top with feta cheese


korean style crispy chicken, purple beans, sesame ginger rice

26 Aug


i stopped at a farmers market earlier this week and found a basket of purple green beans.  i decided to saute them up tonight with some garlic.  i was surprised when they turned green!  i served them with the korean crispy chicken (YUM) and some sesame ginger rice.  i used 1lb of tenders this time and think they came out much better than the chicken breasts i used last time.  (the dark stuff on the side of the chicken is the sauce)


chicken meatballs and baked beans with swiss chard

21 Aug


i came across the recipe for baked beans and ripped it out since it looked tasty! and i’ve never had baked beans before!   they didnt disappoint!   i served them with a nice salad and chicken meatballs



baked beans with swiss chard

adapted from foodnetwork


  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion, chopped
  • 1 small stalk celery, finely chopped
  • 4 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper
  • 1 small bunch Swiss chard stems removed, leaves chopped
  • 1 package diced prosciutto
  • 1 15-ounce can diced fire roasted tomatoes
  • 1 15-ounce cans black beans, drained and rinsed
  • 1 15-ounce cans kidney beans, drained and rinsed
  • 1 15-ounce can Cannellini beans, undrained
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano


Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.

Add the chard, prosciutto and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the back and kidney beans, then add the cannellini beans and their liquid. Add the  thyme and oregano and return to a simmer.

Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

baked chicken taquitos & black beans

6 Aug


once again i had some rotisserie chicken to use.  this time i made baked creamy chicken taquitos and black beans.  both were delicious!




Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese  (i used philly fat-free)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.



Quick and Easy Black Beans

recipe by ourbestbites.com

2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

a super yummy saturday night meal with good friends

17 Apr

last night some good friends came over for dinner and since it was a saturday i had more time than usual to whip up a meal..  although now that i think about it – none of the components really took longer than 30minutes or so anyway.  but it was nice to have the time to prep/chop beforehand and then throw everything together at the end.   RR’s coconut-crusted chicken with mango salsa, Cilantro lime rice, cuban style black beans, and some plantains.  this was my second time making the chicken.  the first time i made it with regular sweetened shredded coconut and this time i followed the recipe using unsweetened.  it was definitely better the first time with the sweetened… just added a little bit more flavor to the dish!

this was my plate –   i put the beans on the rice and the salsa on the chicken  YUM-O

and this was J’s plate — he didnt want is food touching 🙂

Coconut-Crusted Chicken with Mango Salsa


  • 1/2 pound frozen mango, thawed and chopped (about 1 1/2 cups) (i used a whole bag of the frozen mango)
  • 1/2 cup chopped red bell pepper (i doubled)
  • 1/3 cup chopped red onion (i doubled)
  • 2 tablespoons chopped cilantro  (i doubled)
  • 1 tablespoon rice vinegar  (i doubled)
  • Salt and pepper
  • 1 egg
  • 1/2 cup shredded unsweetened coconut  (i ended up using more)
  • Four 6-ounce skinless, boneless chicken breasts  (i used 5)
  • 3 tablespoons vegetable oil


  1. Preheat the oven to 350°. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
  2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.
Chipotle’s “Skinny” Cilantro Lime Rice  (i doubled the recipe)
Gina’s Weight Watcher Recipes 
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein:4.0 g

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Cuban Style Black Beans  (i doubled the recipe)
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 113.9 • Fat: 2.9 g • Protein: 6.8 g • Carb: 19.9 g • Fiber: 6.0 g

  • 2 tsp olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 scallions
  • 2 tbsp red bell pepper
  • 3 tbsp cilantro
  • 15 oz can black bean, do not drain
  • 1/2 cup water (or more if needed)
  • 1 bay leaf
  • few pinches cumin (to taste)
  • pinch oregano
  • 1 tsp red wine vinegar
  • salt and black pepper to taste

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve.

white bean and chicken chili with baked polenta rounds

12 Apr

this is the second time making giada’s white bean and chicken chili — the first time i used chard as the recipe called for — this time i used kale since i still had so much left!  both ways is delicious!  for the polenta rounds i had a tube of ready made polenta from tj’s that i sliced up into 12 even rounds – brushed with olive oil – sprinkled with salt & pepper and then topped with some shredded parmesan – baked at 450 for about 30 min.  delicious!





  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (i used kale)
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley (left this out)


In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.


Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Lemony Shrimp With White Beans and Couscous

24 Mar

This  recipe is super fast, easy and tasty!  i used a box of near east toasted pine nut couscous.  i left out the scallions because i didnt have any.  and i quadrupled the garlic!


Lemony Shrimp With White Beans and Couscous



  1. In a saucepan, bring 2 cups water to a boil.
  2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
  5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Cook until heated through, 2 to 3 minutes. Serve with the couscous.