Calico Bean Casserole

***Double check the pork n beans***

This is a great, and easy meal and I think Jackson and Mia will really like it!

Ingredients:

1/2 cup brown sugar
1 lb lean ground beef
1 cup chopped onion
2 tsp vinegar
1/2 c ketchup
1 tsp mustard
1 can pork n beans
1 can kidney beans
1 can butter beans (or white beans)

Directions:

Preheat oven to 350. Saute onions and brown hamburger in frying pan. In casserole dish, combine all other ingredients adding beef and onions mixture over the top. Bake for 45 minutes.

Serve with side salad or mashed potatoes.

Grilled Fish "Tostadas"

Ingredients:
1 lb white cod
1 lime
fish seasoning (sprinkle a bit of cayenne pepper, cumin, salt and pepper or any of your favorite Mexican seasoning)
corn tortillas
1 can refried beans
packaged coleslaw of sliced fresh cabbage
chopped fresh tomato
green onions
plain yogurt
crumbled feta or parmesan cheese
cilantro
toasted pumpkin seeds (optional)

Prepare grill, or heat grill pan over medium-high heat.

Brush fish with lime juice and sprinkle with seasoning. Grill until fish flakes and is done. Place tortillas on grill rack and grill approx 30 seconds on each side or until golden brown.

Spread refried beans over each tortilla; top with fish and the remaining ingredients in order listed above.


These were pretty tasty! It was my first time fixing fish but it ended up being such a nice switch from the usual chicken or beef meal. We will have these again for sure and we felt good afterwards cause they are pretty healthy. The plain yogurt added a nice tang and the fish was surprisingly not too fishy!

7 layer cookie

Kinnikinnick brand graham crackers are great for the crust. Ingredients: 1 cube butter 11/4 cups graham cracker crumbs 1 cup coconut 1 (6oz) pkg chocolate chips 1 (6 oz) pkg butterscotch chips 1 can eagle brand sweetened condensed milk 1 cup chopped nuts Preparation: Melt butter in oven in a 9 inch square cake pan Add the following in layers: graham cracker crumbs, coconut, chocolate chips, butterscotch chips. Pour the sweetened condensed milk over the batch. Top with nuts. Bake at 350 degrees for 30 minutes. Cool well and cut into squares.

1/4 cup black bean refried beans, fat free
1/4 cup plain yogurt, fat free or plain greek yogurt, fat free
1/4 cup favorite salsa

Just mix it all together and eat it with some fresh veggies.

Makes one serving at 90 calories for the whole darn thing. Add a few more calories for the veggies.

Tomato Potato Soup

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 4 Potatoes ( slightly baked or cut up into small cubes)
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 cups milk
• 1 tablespoon cornstarch
• 1 (14.5 ounce) can tomatoes
• 1 1/4 cups chicken broth
• 2 tablespoons tomato paste
• salt and pepper to taste

Directions

1. use olive oil to cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

*Double the recipe and then freeze the soup! Makes a fast, yummy meal!

Mango Salsa Chicken Burritos

1 container mango salsa (from costco)
2-4 ish cans refried beans (depends on how many people you are feeding)
1 breast of chicken per however many people are eating
tortillas
toppings (lettuce, avocado, green onion etc)


The container of mango salsa will be enough for approx 8 breasts of chicken (ish). I made it with four and dumped the whole thing in. It was good but I could have stretched the mango salsa a lot. If you don't use all the mango salsa in the chicken, you can add a dab to your burrito at the end, it makes it even sweeter.

Add mango salsa and chicken breasts to the crockpot. Cook on high 4 hours.
Once chicken is done, shred it and put it in the tortilla with the refried beans and whatever toppings you like.

This is so easy and tasty, Im sure it will be a regular at your houses!

Mexican taco stew

Ingredients

1/2 pound 85% lean ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped
2 tablespoons taco seasoning-don't forget to check the ingredients for flour/wheat

2 cups low-sodium chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can no-salt-added black beans
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

Method

Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. (I like my onions to be a little crunchier than soft so I skip this step and cook the onion, garlic, and meat together for a few minute.) Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Nutrition

Per serving (about 20oz/578g-wt.): 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mg sodium, 42g total carbohydrate (9g dietary fiber, 10g sugar), 20g protein