Serves 8

2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated

In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!

Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium

Love, Leanne
Check her out at Saving Dinner or Flylady.net

Labels: beans, chicken, chili, crock pot, pantry meals

1 part lentils
1 part pinto or red beans
1 part northern white beans
1 part garbanzo beans
1 part black beans
1 part whole green peas

Sort beans and pick out any rocks and dirt clods. Mix the dry beans in a storage container to be used as needed.

To cook:

Put 2-3 cups of bean mix into large pot. Fill with water. Bring to a boil. Boil for 2 minutes. Turn off, remove from heat and let stand for 1 hour. Then return to heat and simmer for 2-4 hours until soft. Add chopped onions, garlic, and other vegetables (carrots, celery, green beans, corn, etc.) as desired. Season with seasoned salt, pepper, cayenne and/or Cajun Seasoning or Mexican Seasoning. (Do not add acid - like tomatoes, or salt until beans are soft.)

Labels: beans, soup

Thanks Bridget! It was so fun to meet you last night at Bunco!

Bridget said, "Here is the bean recipe that I made for bunko. It is so yummy you can eat it as a meal or make it to go with hamburgers or bbq beef. I hope you all enjoy!"

1 large can of pork & beans
1 can of kidney beans
1 can of butter beans
1/2 cup bacon diced & chopped
1/2 of a medium onion
1lb of hamburger
1 cup of brown sugar
1/2 cup of ketchup
1/2 tsp. garlic
1/2 tsp. salt
2 Tbsp. vinegar
Brown hamburger and onions, drain grease.

Put everything in a greased casserole dish. Cover with foil and bake @ 350 for 45min to 1 hour.

Labels: bbq, beans, potluck favorite

Serve Buffet Style: Have each guest layer on their own plate any or all of the following ...

Tortilla Chips or fritos
refried beans or pinto beans
grated cheddar cheese
taco seasoned ground beef
enchilada sauce
pico de gallo salsa
minced onion
shredded lettuce
tomato
sour cream
sliced black olives

Labels: beans, hamburger, Mexican, Tacos

Use 4 cups pinto beans. Sort beans to remove any bad beans and rocks. Put beans in a large (6 quart) kettle. Cover with water and let soak overnight. About 4 hours before serving time start beans cooking. Bring to a rapid boil then reduce heat. Boil gently, covered. Check water level and add boiling water as needed. After cooking, salt to taste.

Grandpa Christensen's favorite food out at the ranch was good old pinto beans. "We were pretty well brought up on beans," quoted Grandpa.

Note: Add anything you want after cooking. Used to add bacon or ham. Sometimes a cube of butter.

(This is the recipe from my family cookbook. I usually cook 3 cups of beans for my family of 8, in a 4 1/2 quart pan. The trick is that you can't salt or season beans until they are completely cooked - if you salt or add any acid to them before they are cooked, they will stay hard.)

Labels: Basics, beans, food storage, Mexican, soup