4 boneless skinless chicken breasts (4 oz each)
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) mexican stewed tomatoes, undrained
1 jar (12 oz) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
Salt and Pepper to taste
Hot cooked rice
Place the chicken in slow cooker. In a bowl, combine beans, tomatoes, red peppers, onion, and salt/pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve over rice.
Serves 4
12 oz frozen fully cooked italian meatballs
4 slices sourdough bread
1 1/2 tsp olive oil
1 garlic clove, halved
1 1/2 cups pasta sauce
1/2 cup shredded mozzarella
1/2 cup grated parmesan
Preheat broiler. Microwave meatballs, covered, 4-6 minutes. Meanwhile, place bread on an ungreased baking sheet; brush one side of bread with oil. Lightly sprinkle with salt and pepper. Broil until golden brown, 1-3 minutes. Rub bread with cut surface of garlic; discard garlic. Tear bread into bite size pieces and transfer to a greased 11x7 dish. Reduce oven setting to 350. Add pasta sauce, 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese to meatballs. Toss to combine. Pour mixture over bread pieces; sprinkle with remaining cheese. Bake, uncovered, until cheeses are melted, 15-18 minutes.
Serves 4
1 Tbsp vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 cups deli rotisserie chicken, cubed
2 cup chicken broth
2 Tbsp chili powder
10 drops red pepper sauce (adjust to your preferred spice level)
2 cans (14 oz each) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes, undrained
1 can (14 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)
(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)
In 3 qt pot, heat oil over medium high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except celery and cheese. Heat to boiling; reduce heat to med-low. Simmer uncovered 20-35 minutes, stirring occasionally. Serve topped with celery and blue cheese.
Makes 6 servings
