Recipes

[qualitygal]

Fridge:  yogurt and cheese and pnt btr crackers;  cottage cheese and fruit.  Omlets.

[vabreeze]

This recipe was posted here many years ago by "basilgirl".  I have prepared it several times.  It is very adaptable-- add, take out, or adjust amounts to suit your needs.  I have never made it with dried lentils although I have added canned lentils from Trader Joe's.  Quick, too, because you are mainly heating the ingredients until the flavors meld after you have cooked the bacon (regular pork sausage  Jimmy Dean's breakfast Italian sausage,  ground beef/turkey, Italian sausage are all great substitutes) and sautéed the onions.

Pot of Beans

4-6 bacon strips
1 large onion, chopped
1/3 cup dry lentils
1-1/3 cups water
2 TBS ketchup
1 tsp garlic powder
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried red pepper flakes
1 bay leaf
1 can (16 oz) diced tomatoes with liquid (or can of whole tomatoes, chopped)
1 can (15 oz) pinto beans, drained
1 can (16-oz) kidney beans, drained
1 can (15-1/4 oz) canned corn, drained

Optional:  Shredded cheddar cheese

In a 3 quart saucepan, lightly fry bacon.  Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for about 45-60 min (until lentil beans are tender. Remove the bay leaf before serving.

As an option, top this dish with shredded cheddar cheese. It's also great served with corn bread on the side.

Enjoy your vacation!

[vabreeze]

One Pot Chicken and Bacon Skillet

Serves 4-6. Prep Time10 min. Cook Time 35 min. Total Time 45 min

Ingredients
3/4 cup Dijon mustard, divided 1/2 + 1/4
1/2 tsp smoked paprika
salt and pepper to taste
6 boneless skinless chicken thighs (or breasts), whichever is your favorite (if using flavorful, fatty thighs, be sure to trim excess fat off but not all)
6 slices thick cut bacon, diced
1 cup dry white wine (Or use chix broth)
1 TBS whole grain mustard
3 TBS heavy cream
6 sprigs fresh thyme

Instructions
Mix 1/2 cup of the Dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.

Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds. Place the coated chicken in 2 large ziplock bags and place in the fridge for a minimum of 2 hours. (you can skip this step but the longer it marinates the better!)

When ready to cook, remove the chicken from the fridge and set aside.

Add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until fully crispy and done. I like mine extra crispy, but cook to your favorite level of doneness. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.

Place the chicken in the empty pan and brown each side for 4-5 minutes. The chicken doesn't need to be all the way done. Remove from the pan and set aside with the bacon.

Add the wine to the pan and scrape the bottom with a wooden spatula. That's where all the good flavor lives!

Whisk in the remaining dijon, the whole grain mustard, and the heavy cream. Add back in the chicken, bacon and toss in the fresh thyme.

Reduce the heat to low and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.***

Serve and enjoy! Good with pasta, rice, mashed potatoes or veggie medley.

***Note: If you find your chicken is done before the sauce Is thick enough, just remove the pieces and cover them with foil to keep warm. Then turn up the heat to medium high and let it reduce down to the right consistency while stirring frequently (about 5 minutes more). Then return the chicken to the pan, spooning the sauce over it well before serving it.

Source:  The Cookie Rooke

[Zhills]

Easy Burrito Bowls

Ingredients

• 1 cup uncooked rice
• 1 cup salsa
  3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
•  

For the chipotle cream sauce

• 1 cup sour cream
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste
•  

Instructions

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  
  In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  
• Serve immediately, drizzled with chipotle cream sauce.

[Montana]

Google "microwave main dish recipes".  Lots of choices.