With the tacos I usually like to make at least one side dish that actually ends up being my taco filler as it’s usually bean based like Spicy Black Beans and Zucchini. Well last night was no different except I had a craving for crunchy chips dipped in salsa. So I decided to make a hearty salsa/taco filler with what I had on hand. This is what I came up with. . .

• 1 15oz can black beans drained and rinsed
• 1 15oz can diced tomatoes (preferably petite but I didn’t have any)
• 1 7oz can corn drained
• 1 green bell pepper diced
• 2 thinck slices of sweet onion diced
• 2 tsp lime juice
• 1 tsp tabasco sauce
• 1 tbsp dried cilantro
• 2 tsp chili powder
• 1 tsp dried cumin

Combine all ingredients in a large bowl, cover and let sit in the fridge for at least 20 minutes.

We dipped baked scoops in it and used it as salsa on our tacos. Actually I used it as my taco filling. I didn’t even miss the meat. ;)

I loosely measured out 9 1/2 cups so I’m going to use that as a serving.

Here’s what I did but this is the kind of meal I’d change slightly every time I make it.

• Thick slice of sweet onion chopped
• 2 small to medium bell peppers chopped (I used 1 red and 1 green)
• 1 small can (8.5oz) corn undrained
• 1 can (15oz) kidney beans drained and rinsed
• 2 tsp chili powder
• 1 tsp cumin
• 1 tbsp dried cilantro
• 1-2 tsp hot sauce (to taste)
• 1 tsp lime juice
• 1/2 cup (80g) uncooked bulgur
• 1 cup water

Spray a a medium to large pot with non-stick cooking spray and heat over medium high heat. Add the onion, sprinkle with a bit of kosher salt and cook until just browning.

Add the peppers, stir i cooking for about a minute. Then add all the remaining ingredients. Bring to a boil then cover and lower to a simmer. Cook for 20 minutes without lifting the lid!

Uncover, stir, scoop out a cup and top with a bit of shredded cheese and cilantro. I packed up the other 3 servings for lunches. This one will freeze well.

I do have to say I took leftovers to work today and the soup just gets better with age. :)

Here’s what I did… I went a little picture happy.. be warned. :)

• 1 medium sweet onion diced
• 3 cloves of garlic minced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 tbsp chili powder
• 1 tbsp dried cilantro
• 1/2 tbsp cumin
• 1 15oz can of corn drained
• 1 15oz can of black beans drained and rinsed
• About 12 cups stock/broth
• 1 lb cooked chicken/turkey meat
• 1 cup uncooked brown rice (I used brown basmati)
• 3 oz tomato paste (1/2 of a small can)
• 1 tbsp tabasco
• Kosher Salt
• Non-stick cooking spray

Prepare the rice according to package.

While waiting for the rice to cook, heat a large stock pot over medium heat and spray with nonstick cooking spray. Add the onion and garlic and cook until just turning transparent.

Add the diced peppers, chili powder, cilantro and cumin.

Stir, combining flavors and cook for about 2-3 minutes.

Add the corn and beans cooking for another minute.

Add the broth and crank up the heat to high. We want to bring the pot to a boil.

While waiting for it boil (it’s going to take awhile there’s a lot of broth!) stir in the tomato paste and chicken.

By this time the rice should be done. Add it to the pot (note: if it’s not done just wait until it is)

Add the tbsp of tabasco.

Once the pot boil lower to a simmer. I ate immediately but the soup really did get better as the soup simmered.

Here’s a few more shots. I’m having fun with my new camera. Can you tell? :)

No nutritional info. Soup is just too variable for me and I didn’t measure how many serving I created. I would count a bowl to be about 3 points but that’s just my estimate.

I made this on Friday during a complete food fest. The toddler was home form school and we spent the better part of the day in the kitchen like two happy clams chatting and munching. It was so much fun!

This is one of those possessed ideas I have from time to time. Literally I pulled everything out and then I just COOKED. I’m wasn’t quite sure what I was doing or how it was going to come out all I knew was that I wanted to soup. This is when I have the most fun in the kitchen. :~)

I used Bulgur for the first time in this recipe. I picked some up a few weeks ago on the suggestion of some comments and you guys are right, I love it! It added such great texture to the soup. I can’t wait to try it other ways. For those unfamiliar with Bulgur check out this site. I’m planning a post about it but haven’t had time. I’ll get one up this week. (Darn it! Now I committed) ;~P

• 1 red onion
• 3 bell peppers – preferably 1 red, yellow and green
• 1 can of corn drained
• 1 pint of cherry tomatoes
• 6 cups of your favorite broth or chicken stock (3 cans would work too)
• 1 can (15oz) black beans drained and rinsed
• 1 can (6oz) tomato paste
• 1 tbsp lime juice
• 1 tsp each ground cumin, chili powder and dried cilantro
• 1/2 cup dry bulgur (80g)
• Non-stick cooking spray
• Kosher salt

Preheat the oven to 500 degrees.

Arrange the onion, peppers, corn and tomatoes on a large cookie sheet sprayed with non-stick cooking spray. Sprinkle with a bit of kosher salt. Roast for about 1/2 hour shaking and turning the the veggies half way through.

While the veggies are cooking, Drain the beans and put the broth, beans, lime juice, and spices in a large stock pot.

Add the roasted veggies and bring to a boil. Add the bulgur and lower the heat. Simmer for about 15 minutes.

Shut off the heat and serve!

Now the calorie count and points are a little high for a mostly veggie brothy soup but it’s is very meal like and filling! If you do want to reduce the calories a bit go easy on the corn. I only had a large can but a smaller can would work just as well. This soup is also good source of Dietary Fiber, Vitamin A, Thiamin, Folate, Magnesium and Manganese, and a very good source of Vitamin C. Seriously, when I’m eating I feel so "healthy". LOL

This chili I purposely made mild to TRY and get the husband and the toddler on board with my chili obsession but alas, I failed. The husband didn’t try it, he’s just not interested in chili! Unbelievable! And the toddler, well, he said he didn’t like before he even tried it. His mind was already made up and I couldn’t change it.

Oh well, their loss, it was GOOD! Now I have lunches for the next week!

Next time, since they aren’t going to eat it anyway, I’m spicing it up with some ground red pepper, hot sauce and jalapeno peppers!

• 20 oz extra lean ground turkey
• 1 small-medium onion chopped
• 1 large green bell pepper chopped
• 1 large red bell pepper chopped
• 1 small can of sweet corn (8oz) undrained
• 1 can of black beans (15oz) drained and rinsed
• 1 can of diced tomatoes (15oz) undrained
• 1 small can of tomato paste (6oz)
• 1 tbsp unsweetened cocoa (5g)
• 1 tbsp Molasses (20g)
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp dried cilantro
• 1/2 tbsp ground cumin
• non-stick spray

Brown the turkey in a non-stick skillet over medium heat.

Spray the inside of the crock pot with non-stick cooking spray (makes is much easier to clean!). Add all the ingredients to a crock pot with 1 tomato paste can of water (6oz). Mix well to combine, it will thick and dry (not a lot of liquid). Cover and cook on high for 3 hours or on low for 5-6 hours.

Here’s a before and after cooking photo.

Serve with a sprinkle of cheese and cilantro, over rice, or (my favorite) with some baked Doritos! YUM!

“Can you make this every weekend?”

“You really hit this one out of the park!”

“Now this is RIGHT up my alley!”

Yes, ladies and gentleman, those all quotes from the husband! Apparently all I had to do was shove a beer can up a chicken’s a$$ to get him excited about dinner!

In all seriousness, you have to try this. It was a really easy way to cook whole chicken.

Heres how I cooked the whole meal. Is was a hit all around and much less work then you may think.

The Beer Chicken Feast!

• 1 small whole chicken around 4 pounds defrosted
• 1 12oz can of beer
• handful of fresh herbs, thyme and Sage worked great!
• 1 package of your favorite dry rub or pulty seasoning (I used Amazing Taste Poultry)
• 6 ears of corn with husks
• 1 can of your favorite baked beans

Preheat your outdoor grill on high.

Remove the plastic from the chicken and rinse with cold water. Remove any gizzards from the cavity.

Open the can of beer and pour out about 1/3 (or drink if you are in the mood). Pierce the top to make a few more whole.

Pour about ¼ of the poultry seasoning in the can of beer and stuff with the fresh herbs.

Place the beer can in the center of a baking dish. Place the chicken on the beer can making sure it enters the cavity. Position the legs to make a sort of tripod with the can and chicken legs.

Rub the remaining poultry seasoning on the outside of the chicken.

Cook the chicken in the heated grill on one side. Lower the side the chicken is on to medium and the other side of the grill to medium high. Cook for about an hour to an hour and half turning it about every 20 minutes.

While the chicken is cooking soak the corn (with the husks on) in a water until ready to grill. I do this right in my kitchen sink.

At about the 1 hour mark place the corn on the medium-high side of the grill. Open the can of bean and place on grill.

Turn the corn about every 5 minutes until the husks get scorched a bit.

Remove the chicken when you get a temperature reading of 160-180. Let it rest for at least 5 minute before cutting.

Nutritional information is tough on this one. For all my WW people, I count the chicken at 1 point an ounce (no skin of course), the corn at a 1 point a piece and the beans at 3 point ½ cup. This, of course, is just my opinion/technique for meals like this.

Click here to see how I cooked it in the oven.

This one was the product of leftover spaghetti squash and some fresh ground beef I was separating and storing from my weekly grocery trip. I just got this vision of a Mexican inspired comfort meal.  

The flavors were dead on but there was just nothing to hold every thing together. Which is all right by me but you may be expecting a more traditional ooey gooey type of casserole.

I made this one just for me. It was an afternoon experiment. The husband wouldn’t touch it with a ten foot pole (he’s like that with all of the my spaghetti squash meals). The toddler had a few bites of the beans and corn but he’s not a fan of the squash texture either. As I always say, oh well, more for me! Now I have lunches for the week!

This is exactly how I made it, have fun!

• 8 oz lean ground beef (at least 90%)
• ½ of a sweet onion diced
• Taco Seasoning (entire recipe)
• 2 cups (310g) of prepared spaghetti squash
• 1 can (15oz) Black Beans drained and rinsed
• 1 can (15oz) sweet corn drained and rinsed
• 1 red pepper diced
• 1 green pepper diced
• ½ ounce tortilla chips crushed
• 2 oz fancy shredded Mexican cheese blend
• Non-stick cooking spray

Preheat the oven to 350 degrees

Brown the beef over medium heat with the onion and taco seasoning. Set aside.

Spray a casserole dish with non-stick cooking spray. Spread the squash along the bottom of the dish, top with black beans, corn, cooked beef, diced peppers, tortilla chips and then cheese.

Bake for about 30 minutes. Serve!  

I am very happy with the result. It’s not exactly like the McDonald’s version but it’s close enough for me. Plus I had some ulterior motives while coming up with the recipe. I wanted to use ingredients in their whole forms, for example 1 can of corn. I mean who has 2 tbsp of black beans or 1 oz of green chilis hanging around the house. It’s just not realistic. However, because of this the recipe makes about 5 servings.

My goal was to create the salad “topper” that you can use on top of your favorite salad greens. I happened to eat mine over a mound of baby spinach, as it was all I had but you can use anything. A romaine lettuce blend would work best for mimicking McDonald’s version.

S0 here you go. I hope you like it, I know it cured my craving for a fast food salad I like the fact that I know EXACTLY what’s in it.

• 10oz cooked grilled chicken (happens to be the size of 1 short cuts bag ;~)
• 1 can (15.5oz) can of black beans rinsed and drained
• 1 small can (8.5oz) of yellow corn (rinsed and drained – I used no salt added)
• ½ red onion diced small
• 1 pint cherry tomatoes
• 1 small can (4.5 oz) diced green chilies lightly drained
• 1 oz fancy shredded Mexican cheese blend
• 2 tbsp lime juice
• 2 tbsp honey (42g)
• 1 tbsp Tabasco (may want to cut back if you don’t like spicy)
• 1 tsp chili powder
• ½ tsp ground cumin

Place the chicken, beans, corn, onion, tomatoes,green chilies and cheese in a large bowl.

Whisk the lime juice, honey, Tabasco, chili powder, and cumin. Pour over the chicken mixture and blend. Let sit until ready to serve. I didn’t wait long and it was good but it get’s better the longer it sits!

Scoop on top of your favorite salad greens!

Here’s another shot. I wasn’t too happy with any of them. For some reason I suck at photographing salads! But I did get a cute shot of the toddler helping me cut up the onion with one of those hand choppers.

As for the NI, I used a cup measure spoon and scooped it over the greens. Then I measured 4 more cups out, that’s how I came up with 5 servings.

Update: OK, I used some of the leftovers tonight to make nachos on baked tortilla chips. OH MY WORD! Sinfully good! I topped the chips with a few tablespoons, another 1 oz of cheese put it under the broiler and dipped in salsa. YUMMY!

Well, I ended up creating the simplest, no cook, multipurpose, filling “Salsa salad”.  (Can you tell I had no idea what to call it?)

I don’t want to pat myself on the back or anything but this was REALY good. *pat* *pat* So good, I ate it three different ways today!  First, I put a serving in a pita with a some spinach leaves. YUM! Then I just topped a pile of spinach leaves for a more traditional salad YUM! YUM! And later I took two romaine leaves and used the “salsa” as a filling for lettuce wraps.   YUM! YUM! YUM!

OK, now I probably talked it up too much but in all honestly, I really, really liked it.

• 1 can (15 oz) can red kidney beans drained and rinsed
• 1 small can (8 oz) sweet yellow corn drained and rinsed
• 2 -3 slices of red onion diced small.
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp dried cilantro
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 tsp Tabasco sauce (or to taste)

Mix all ingredients and let it sit for about 20 minutes. That’s it! The longer it sits the more the flavors merge.

I have half in the fridge for tomorrow and honesty I may just take a fork to it and eat it straight up!

• Spicy Black Beans and Zucchini
• 1 small can (8oz) of corn (drained)
• 48 wonton wrappers (1 package)
• Chili Powder for sprinkling

Preheat the oven to 35o degrees.

Make the Spicy Black Beans and Zucchini according to the recipe adding the can of corn with the beans and salsa.

Scoop about a tablespoon of the bean mixture into the center of a wonton. Dip your finger in a bit of water and moisten the edges of the wrapper (the whole perimeter).

Fold the wrapper diagonal over the filling and pinch the edges tight. Take the two lower corners and pull down to create the wonton. You may want to use a bit more water to help them stay closed.

Lay the wontons on a cookie sheet sprayed with non-stick cooking spray. Brush the tops with a bit of water and sprinkle with chili powder. Bake for about 15 minutes until just turning golden brown.

I had enough bean filling to probably make about 25 more which is ok by me! I’ll be making some quesadillas with the leftovers!

So this idea is simple, a can of creamed corn, a can of diced tomatoes, a can of beans and some chicken. Spice it up anyway you like and add the quinoa at the end to soak up the liquid!

You should have seen the husbands face when I put the bowl in front of him. I tried not to say anything and wait for his reaction (he’s never seen, heard of or would ever want to try quinoa). He was quiet and after about 1 minute I said, “don’t worry I left the chicken in big pieces so you can find it easily.”

He just laughed and said “What is it?”

I went on to explain what quinoa is and he continued to pick out all the chicken pieces. He said he liked it but left most of the quinoa and beans in the bowl. Hey… at least he tried it! The toddler picked at it too but ate a few good bites.

To be honest, the picture doesn’t do it justice, it was really good. Especially if you are a one bowl meal lover like me.

• 1 lb (16oz) of chicken breast trimmed and cut into large chunks
• 1 15oz can of cream style corn
• 1 15 can of pinto beans rinsed and drained
• 1 15 can of diced tomatoes
• ½ tsp ground sage
• 1 tsp dried chives
• 1 tsp dehydrated onion
• ½ tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried cilantro
• 1 cup (170g) uncooked Quinoa

Put all ingredients except quinoa in a crock pot on low and cook for about 6 hours.

A half an hour before dinner, add the quinoa. It will soak up the remaining liquid.

Here’s a picture before and after cooking. I’m sorry they aren’t the greatest, it was a really hard dish to photograph!

I got 5, 1 cup servings and boy was it filling!

The husband is not a chili man so I get tons of leftovers that I freeze for work lunches. I use cheap plastic containers and freeze! Then when I bring to work, I don’t bother putting them in the fridge, by lunch they are almost defrosted. I pop them in the microwave and viola! Lunch!

I should note: I lost my notes in my mess of a kitchen so this is from memory.

• About 3/4 cups dry black beans
• About 3/4 cups dry red kidney beans
• About 3/4 cups dry pinto beans
• 2 and ½ cups of your favorite broth/stock (I used thanksgiving turkey stock)
• 15oz can of pumpkin (no one will EVER know)
• 2 – 15oz cans of diced tomatoes with chilies
• 1 – 15oz can of diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• Sweet onion diced chopped
• 2 peppers (1 green 1 red) chopped
• 1 medium zucchini chopped
• 15oz can of sweet corn
• Non-stick cooking spray
• 1 medium Spaghetti Squash (about 2lbs)

Rinse the dry bean and place in a large pot over high heat, with enough water to cover them. (I did not soak them overnight). Bring them to a boil, continue to boil for 10 minutes. Turn off the heat and let then site for about 45 minutes.

Preheat the oven for 450 degrees

Drain the beans, return to the pot. Add the broth, pumpkin, diced tomatoes (use 2 cans of plain and 1 can with chilies if you want it milder), and spices. Bring to a boil and lower to a simmer.

While simmering, line a large cookie sheet with aluminum foil sprayed with non-stick cooking spray. Drain the can of corn and dump the kernels on one end of the cookie sheet and the veggies on the other. Sprinkle with salt, pepper, chili powder and cumin. Roast for about 25 minutes in the preheated oven.

Add the roasted veggies to the simmering beans. Cover and simmer for a few hours. Since using dry beans, I let it cook for about 6 hours on the low. If you used canned beans the cooking time will be cut down drastically.

When just about ready to serve, pierce the skin of the Spaghetti Squash a few times with a fork and pop it in the microwave for about 12 minutes. Let it cool, then cut in half, scoop out the seeds and scrap out the flesh.

Place about 3/4 of a cup of squash in a bowl and top with the chili! YUM!

Now this makes a huge pot of chili, I’m estimating at least 10 servings. As you can see it’s a A LOT of lunches! And that’s after I ate a bowl!

Also notice the headless husband and laundry. ;~) I didn’t realize it was back there!