Another recipe I need to try.  I've never cooked with plantains but I LOVE them.

Ingredients

• 2 ripe plantains, peeled and diagonally sliced 1/2" thick (about 1 lb) (plantains are ready to cook when their peels turn black on the outside.  Either buy them black or let them ripen before cooking.  OR buy heat and serve frozen plantains.
• 2 T olive oil
• 1 tsp salt, divided
• 1 (1o-oz) pkg. yellow rice
• 1 small jalapeño chile, seeded and finely chopped (about 1 T)
• 1 1/4 C chopped red onion (from 1 onion, divided)
• 2 (16-oz) cans seasoned black beans, drained, DO NOT RINSE
• 1/4 C water
• 1 tsp ground cumin
• 4 radishes (about 3 oz), chopped
• 1 ripe avocado, diced
• 1/4 C chopped fresh cilantro
• 1 lime, quartered

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper.  Place the plantain slices in a single layer on the parchment.  Drizzle with 1 T of the oil, and sprinkle with 1/2 tsp salt.  Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes.  Set aside. 
2. IF using packaged yellow rice, prepare according to package directions.
3. While rice and plantains are cooking, heat remaining 1 T oil in a saucepan.  Add jalapeño and 1 C of the red onion; cook, stirring often, until tender, about 3 minutes.  Stir in black beans, water, cumin and remaining 1/2 t salt; cook until liquid is slightly reduced, 5 to 6 minutes.
4. Divide cooked rice evenly among 4 bowls.  Top each with beans, roasted plaintains, chopped radishes and diced avocados.  Sprinkle with chopped cilantro, and remaining 1/4 C red onion.  Serve with lime wedges.

Can add other ingredients, eg. spinach, chopped tomatoes, sour cream.  Or make it non vegetarian and add chicken.  Maybe the slow-cooker salsa chicken???

Slow Cooker Salsa Chicken

 

Another newbie.  Haven't used my slow cooker in a while :).  

Ingredients

• 2 pounds boneless, skinless chicken thighs (could use other chicken pieces)
• 1 tsp salt
• 1/2 pepper
• 2 (16-ounce) containers of medium salsa
• 1/4 C chopped fresh oregano
• 8 cups rice
• Chopped fresh cilantro and lime wedges, for serving

Directions

1. Add chicken to slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.
2. Cover and cook on HIGH until thermometer registers 165 deg. F (about 2 hours).  
3. Turn off slow cooker and transfer chicken to a large heatproof bowl.  
4. Shred chicken; add liquid from slow cooker as needed.  
5. Serve over rice, garnish with cilantro and serve with lime wedges.

Stuffed Sweet Potato with Hummus Dressing

 

From https://www.eatingwell.com/recipe/260717/stuffed-sweet-potato-with-hummus-dressing/

Haven't made this yet, but since Gerald LOVES hummus, I'll have to make it.  Plus, it looks easy!

Ingredients

• 1 large sweet potato, scrubbed
• 3/4 C chopped kale
• 1 C canned black beans, rinsed
• 1/4 C hummus
• 2 T water

Directions

1. Prick sweet potato all over with a fork.  Microwave on High until cooked through, 7 to 10 minutes.
2. Meanwhile, wash kale and drain, allowing water to cling to the leaves.  Place in a medium pan, cover and cook over medium-high heat, stirring once or twice until wilted.  Add beans; add a tablespoon or two of water if the pot is dry.  Continue cooking, uncovered, stiggin occasionally, until the mixture is steaming hot, 1 to 2 minutes.
3. Split the sweet potato open and top with the kale and bean mixture.  Combine hummus and 2 T water in a small dish.  Add additional water as needed to reach desired consistency.  Drizzle the hummus dressing over the stuffed sweet potato.

Walnut Pesto Pasta Salad

From https://www.eatingwell.com/recipe/280619/walnut-pesto-pasta-salad/

I have not made this one yet either, but I love pesto!  When I make this, I'm not going to add the tomatoes or other red peppers but add other veggies.

Ingredients

• 1 pound whole penne or rotini pasta
• 2 C lightly packed fresh basil leaves, plus more for garnish
• 1/2 C lightly packed flat-leaf parsley leaves
• 1/2 C chopped and toasted walnuts
• 1/2 C Parmesan cheese
• 1 clove garlic, grated or diced finely
• 1 T lemon juice
• 1 tsp salt
• 1/4 T pepper
• 1/2 C olive oil
• 1 medium tomato, chopped
• 1/2 C chopped jarred roasted red peppers, rinsed

Directions

1. Cook pasta according to package directions.  Drain and rinse.
2. Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor.  Pulse, scraping down the side as necessary until finally chopped.  With the motor running, slowly drizzle in the oil.
3. Transfer the pesto to a large bowl and add the pasta and whatever vegetables desired.  Toss to coat.  Top with more basil if desired.
4. Can refrigerate JUST the pesto for up to one day.

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash

Haven't made this one yet either, but it looks good!

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 3 T water, divided
• 1 (5 ounce) package baby spinach
• 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
• 4 ounces reduced-fat cream cheese, cubed and softened
• 1/2 C parmesan cheese, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• Crushed red pepper and chopped fresh basil for garnish

Directions

1. Place squash cut-side down in a microwave-safe dish; add 2 T water.  Microwave, uncovered, on High until tender, 10 to 15 minutes.   OR place squash halves cut-side (spray with olive oil first) down on a rimmed baking sheet.  Bake at 400 degrees F until tender, 40 to 50 minutes.
2. Meanwhile, combine spinach and the remaining 1 T water in a large skillet over medium heat.  Cook, stirring occasionally, until wilted, 3 to 5 minutes.   Drain and transfer to a large bowl.
3. Position rack in upper third of oven and preheat broiler.
4. Use a fork to scrape the squash from the shells in a bowl.  Place the shells on a baking sheet.  Stir artichoke hearts, cream cheese, 1/4 C parmesan, salt and pepper into the squash mixture.   Broil until the cheese is golden brown, about 3 minutes.  Sprinkle with crushed red pepper and basil, if desired.

Roasted Vegetable & Black Bean Tacos

From the website:  <https://www.eatingwell.com/recipe/257722/roasted-vegetable-black-bean-tacos/>

I have not made this yet.  We'll see.  I'm trying to be vegan but I love salmon!

Ingredients

• 1 cup roasted vegetables
• 1/2 C cooked or canned black beans
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 corn tortillas, lightly toasted or warmed
• 1/2 avocado, cut into 8 slices
• 1 lime, cut into wedges
• Chopped fresh cilantro and salsa for garnish

Directions

1. Combine roasted veggies, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan.  Cover and cook over medium heat until heated through, 6 to 8 minutes.
2. Divide the mixture among the tortillas.  Top with avocado.  Serve with lime wedges.  Garnish with cilantro and salsa, if desired.

Creamy White Chili with Sweet Potatoes and Beans

From https://www.eatingwell.com/creamy-white-chili-with-sweet-potatoes-white-beans-8718974

Made this on Nov. 6, 2024.  Not bad, could use a little more flavor?  And I can't eat soup by itself,  I ate it over rice, maybe that's why it was a little bland.  Will I make it again?  Not sure.  Let's see what husband says :). The hubby liked it!  But meh, it's healthy but I'll see if I make it again.  If I do, there'll be a lot of tweaking.  There is A LOT of fiber in this dish (if you know what I mean) :)

Ingredients

• Two (15-ounce) cans no-salt added great northern beans, rinsed, divided
• 1 T oil
• 1 large sweet potato, scrubbed and coarsely chopped (about 3 1/2 C)
• 1 med onion, chopped
• 4 cloves garlic, finely chopped
• 1 tsp ground cumin
• 1/4 tsp salt
• 3 C unsalted vegetable broth
• 1 C water
• 1 (4 ounce) can chopped green chiles, undrained
• 4 ounces cream cheese
• Fresh cilantro leaves for garnish (optional)
• Lime wedges for serving (optional)

Directions

1. Place one can of beans in small bowl and mash until smooth
2. Heat one tablespoon oil in a large Dutch oven; add sweet potato and onion, cook, stirring often, until the onion is beginning to soften and lightly brown.
3. Add garlic, 1 tsp cumin and 1/4 tsp salt, stirring constantly until fragrant 
4. Add the mashed beans, the remaining whole beans, 3 C broth, 1 C water and 1 (4-ounce) can green chiles
5. Bring to boil over medium-high heat, then reduce heat and cook until the sweet potatoes are tender.
6. Remove from heat, stir in 4 ounces cream cheese until melted.
7. Garnish with cilantro and lime if desired.