I keep a well-stocked pantry. I almost always have a variety of canned beans on hand for quick meals. One can easily prepare bean burgers using canned beans in about 30 minutes. Bean burgers can be made with almost any type of beans (I’ve made them with black beans, kidney beans, garbanzo beans, black eyed peas, lentils, and pintos). By switching up the type of beans, condiments, spices, and additions, bean burger variations are limitless. You will never be bored with this vegetarian meal.
Pinto Bean Burgers
1 15.5 ounce can pinto beans, drained
1/2 small onion, minced
1 jalapeno, seeded and minced
2 tablespoons BBQ sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
salt and black pepper, to taste
1 egg, beaten
1/2 to 3/4 cup bread crumbs
condiments and toppings of choice
In a bowl, coarsely mash the pinto beans with a fork or potato masher. Add the onion, jalapeno, BBQ sauce, spices, and beaten egg. Mix well. Add the bread crumbs, a little at a time, until the mixture can be shaped into a patty. You don’t want it to be too moist, but you don’t want it falling apart. Divide the mixture into 4 – 6 equal portions, depending on how hearty you want the pinto bean burger to be. Shape each portion into a patty (roll mixture into a ball and then press down gently with fingers, turning to ensure evenness, to flatten).
Melt some butter (about 2 tablespoons) in a large skillet over medium-high heat. Add the pinto bean burger patties and cook for about 3 – 4 minutes on each side. Melt a slice of cheese on the tops of the burgers, if you wish. Serve the burgers with toasted hamburger buns and condiments and toppings of your choice.
This isn’t an exciting meal, but it’s simple and easy. Sometimes you just need simple and easy. Served with a side salad, it’s perfect for a lazy Sunday dinner.
Crockpot Chicken and Vegetables
1 large sweet onion, chopped
1 pound small new potatoes, halved
1/2 pound baby carrots
1/2 pound fresh green beans
2 – 4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper, to taste
3/4 cup chicken broth
3 tablespoon cornstarch
1 tablespoon soy sauce
Layer the onions, new potatoes, carrots, green beans into the crockpot. Top with the chicken breasts. Drizzle the olive oil over the chicken and veggies. Season with salt and pepper.
Combine the chicken broth, cornstarch, and soy sauce. Pour over the chicken and veggies.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is cooked through and the veggies (especially the potatoes) are tender. Stir this dish occasionally while it’s cooking. If the sauce is getting too thick, add a little more chicken broth.
Savory Zucchini Pie is great for a light lunch or dinner. Since it is very quiche-like, it is also perfect for breakfast. No matter what meal you eat it for, it is sure to become a favorite. Jazz it up with the addition of herbs. Basil, cilantro, or oregano are all delicious additions to this pie.
Savory Zucchini Pie
1 prepared pie crust (I just use store-bought)
2 tablespoons butter
1 small onion, chopped
3 medium-sized zucchini, halved lengthwise and then thinly sliced (about 4 cups)
1 carrot, peeled and shredded
2 eggs, beaten
1 cup shredded cheese (I like a combo of cheddar and mozzarella, but feel free to use your favorite cheese)
salt and pepper, to taste
Preheat the oven to 375º F.
Melt the butter in a skillet over medium-high heat. Add the onions and sauté until soft, stirring often. Add the sliced zucchini and continue to sauté until tender. Add the shredded carrot and season with salt and pepper. Remove from the heat. Combine the beaten eggs, cheese, and a little more salt and pepper together. Add the egg and cheese mixture to the zucchini mixture. Pour into the pie shell. Bake for 35 minutes, or until a toothpick inserted into the middle of the pie comes out clean.
This is a great recipe when you are looking for something easy. It is comfort food.
I typically make enchilada sauce from scratch, but will grab a can of enchilada sauce from Aldi to make this recipe even easier. I was pleasantly surprised with the Pueblo Lindo Red Enchilada Sauce from Aldi. It’s pretty good for canned sauce. No shame.
Crockpot Chicken Enchilada Casserole
3 boneless, skinless chicken breasts
28 ounce can red enchilada sauce (or about 3 1/2 cups of homemade enchilada sauce)
1 teaspoon each: garlic powder, ground cumin, and chili powder
1 tablespoon corn starch and enough water to make a slurry
1 cup shredded cheese (cheddar, Monterrey jack, or a Mexican cheese blend are great)
10 corn tortillas
Place the chicken breasts in the crockpot. Add the spices to the canned enchilada sauce and then pour over the chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove the chicken breasts from the sauce and let cool slightly. Once cool enough to handle, shred the chicken with two forks.
Stack the 10 corn tortillas. Cut into 4 strips and then turn a quarter turn and cut the strips into fourths to make bite-size pieces.
Stir the cornstarch slurry into the enchilada sauce. Add the cheese, shredded chicken, and corn tortilla pieces to the sauce. Mix well to combine and cook 30 minutes more or until the cheese is melted and the casserole is heated through.
These are easy enough to whip up for a weekend morning breakfast or brunch. Feel free to substitute blueberries, strawberries, blackberries, or a combination of berries for the raspberries in this recipe.
1 3/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 teaspoon vanilla
1 egg, beaten
1 1/2 cups fresh or frozen raspberries (you do not have to defrost the frozen berries)
extra sugar for sprinkling on top of muffins
Preheat oven to 400º F. Spray muffin pans lightly with cooking spray (or use paper baking cups) and set aside.
In a large bowl, mix the flour, sugar, baking powder, and salt together. Set aside. Combine the milk, oil, vanilla, and egg together and then add to the dry ingredients. Mix until moistened, but do not over mix. Gently mix in the raspberries. Fill muffin pans about half full with batter. Sprinkle the tops of the muffins with a little bit of sugar. Bake for 20 minutes or until golden brown.
Makes approximately 12 large muffins or 24 mini muffins.
Drop Biscuits are super-easy and quick to make. Plus, because they don’t require buttermilk, I always have the ingredients on hand.
Drop Biscuits make a great side to a meal, but they really shine at breakfast. Smeared with butter and drizzled with honey (or eaten with cherry preserves), Drop Biscuits are a treat. They are also amazing covered in white gravy. They can also serve as the bread component of a breakfast sandwich (think ham or bacon, fried egg, and cheese).
2 cups all-purpose flour
1 tablespoon baking power
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons butter, melted
1 cup milk
Preheat oven to 450° F.
Combine the flour, baking powder, sugar, and salt. Add the melted butter and milk. Stir until just combined. Drop 12 equal portions on to a baking sheet. Bake for 10 to 12 minutes, or until golden brown.