Dinner: Bean and Salsa Burritos (Vegetarian)

This recipe is adapted from one I found in Parenting magazine. In that recipe, the filling was turned into "sloppy joes" and put on hamburger buns. I found this to be too sloppy as the beans kept dropping all over the place. Plus, with all the salsa flavor, it just tasted more appropriate on a tortilla.

Ingredients:
2 tsp oil
3 minced garlic cloves
2.5 cups rinsed and drained canned beans (two 15 ounce cans of black beans or kidney beans or a combination of the two)
15 ounce jar mild, chunky salsa
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp dijon mustard (could omit when making burritos)
1/2 tsp cumin
1/4 tsp salt
Shredded cheddar cheese
Tortillas or whole-wheat buns

Instructions:
1. In a skillet, heat oil over medium heat.
2. Add garlic and saute for one minute.
3. Stir in beans, salsa, brown sugar, Worcestershire sauce, mustard, cumin and salt.
4. Bring to a simmer and cook for 10 minutes (or until the beans feel soft)
5. Spoon into warm tortillas or onto whole-wheat buns and top with cheddar cheese.

Side: Easy Creamed Spinach

Recipe and photo from About.com: Southern food

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 bag or 2 boxes (16 to 24 ounces) frozen spinach
• salt and pepper
• dash nutmeg

Preparation:

Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg.
Serves 4.

Dinner: White Chicken Enchiladas

Recipe and picture taken from the Joyful Momma's Kitchen Blog.

Ingredients:

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies
Chopped raw white onions
Red pepper

Instructions:

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken, 1 cup cheese, chopped onions and red pepper. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Sticky Rolls

This recipe was taken from the cookbook, Beyond Grits and Gravy.

Ingredients
Frozen dinner rolls (18 oz.)
1/2 cup chopped pecans
1/2 cup of butter
1/2 cup sugar
1 tablespoon cinnamon
small package of vanilla pudding mix (not instant)

Instructions:
Set this up the night before:
Spray the inside of a Bundt pan or tube pan with nonstick spray. Distribute pecans all over the bottom of the pan.
Put frozen rolls into the pan.
Put butter, sugar and cinnamon into a saucepan and bring to a boil. Then, drizzle the butter mixture over the rolls.
Finally, sprinkle the pudding mix all over the rolls.
Leave to rise overnight.

The next morning, cook the rolls for 30 minutes at 350 degrees.

Notes:
I need to get a metal tube pan. The silicone Bundt one I have is too ornate and pliable.
I'm not sure what frozen rolls to use. I used "Rhodes" brand this time, but they didn't rise. I'll have to experiment with other brands.

Soup: Chunky Potato

Ingredients:
3 medium red potatoes, peeled and cut into 1-inch cubes
2 cups water
1 small onion, peeled and finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1/2 to 1 cup shredded bacon

Instructions:
1. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary, set aside.
2. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
3. Add flour to saucepan; season with pepper flakes and pepper to taster. Cook 3 to 4 minutes.
4. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture in saucepan. Stir well.
5. Add cheese and bacon. Simmer over low heat 30 minutes, stirring frequently.

Dinner: Beef Stew

Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1.5 pounds lean boneless round steak, trimmed of fat and cut into 1/2-inch cubes
3 cups water
2 medium potatoes, scrubbed and cut into bite-sized pieces
9-ounce package frozen, no-salt-added whole baby carrots
8 ounces sliced fresh mushrooms
1 cup no-salt-added frozen pearl onions
4 teaspoons low-sodium beef bouillon granules
1 teaspoon dried savory or thyme, crushed
1/2 teaspoon garlic powder

Instructions:
Throw everything into the crock pot and cook on low for 4-6 hours.

Dinner: Pulled Pork (serves 6)

Ingredients:
14 ounces of beef broth
3 pounds of pork (shoulder or butt)
1 bottle (18 ounces) BBQ sauce

Instructions:
1. Pour broth into crock pot. Then add pork.
2. Cook on high for 4 hours.
3. Remove meat and shred into Dutch oven.
4. Add BBQ sauce to meat in Dutch oven.
5. Cook for 30 minutes in a 350 degree oven.

Notes:
I like to cook it on LOW if time permits to make meater softer. So, it takes 4 to 6 hours.
I take the meat out as directed and shred it, removing large chunks of fat. Then, I throw it back in the crock pot and add the sauce turning it to "Keep Warm" heat level on my crock pot.