Okra-Cornmeal Cakes with Whipped Goat Cheese

I'm not always the best at "going with the flow, " and I don't particularly consider myself to be easy going.  I like order.  I like plans.  And I like to know what's coming and what to expect.  I only like surprises if I didn't know the surprise was coming (as in, don't tell me "I have a surprise for you!"  and then make me wait!). Oh, right.  I'm also impatient.

Thus, cooking on the fly is not really my thing.  Sure, I make up and develop my own recipes, but it's always with a plan in place already, or at the very least, a general idea of what I'm going for.  Never do I start cooking dinner without having at least a vague idea of what I want to end up eating.

 

 But maybe I should.  Because that's what I did when I created this dinner.  I picked up a bounty of beautiful produce that morning at the farmer's market, with no real intention or plan for any of it.  I knew I wanted to make a veggie-heavy dinner that night, but that's all the direction I had.  So I started by cooking my black eyed peas and chopping some veggies.  I thought about making some sort of bean burger with the black eyed peas, a southern vegetable risotto, a hash topped with a runny egg, or a simple veggie-heavy salad.  But then I struck gold when I recalled these okra-cormeal pancakes I've had saved for ages.  And I thought they'd go well with my black eyed pea salad.  I was done!  Or so I thought… I'd picked up a wheel of the most amazing aged goat cheese that morning at the market, and I decided to incorporate that as well.

I ended up creating a napoleon of sorts… or rather, stacks of deliciousness if you don't want to use fancy terminology.  Buttery, crisp okra cornmeal pancakes, topped with whipped goat cheese and black eyed pea salad… repeat layers.  Absolutely incredible, and for sure one of the highlights of my summer cooking.   This dinner totally hit the spot, and we were exclaiming and "mmm-ing" with every bite.  My picky toddlers even ate the pancakes, okra and all!

So lesson learned:  sometimes it's nice to loosen the reigns a bit, and just cook through improv. And while I'm at it, maybe I should apply that same advice to my life.  It can't hurt, right?!

 

Okra-Cornmeal Cakes with Whipped Goat Cheese
cakes adapted from Basic to Brilliant, Y'all; Whipped Goat Cheese from Smitten Kitchen

• 2 cups yellow cornmeal
• 2 tsp baking powder
• 1 tsp sea salt
• 1 egg, lightly beaten
• 2 Tbs melted butter
• 1 1/2 cups water, plus more if needed
• 8 oz okra, stems trimmed, sliced 1/2 inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, minced
• canola oil, for frying
• 3 Tbs heavy cream
• 4 oz goat cheese, softened
• black eyed pea salad

Line a baking sheet with paper towels or a lint-free kitchen towel, and set aside.  

Prepare the batter by whisking together the cornmeal, baking powder, and salt in a large bowl.  Combine the egg, butter, and water in a large liquid measuring cup.  Pour into the dry ingredients and whisk until just incorporated.  Add the okra, jalapeño, and garlic, and stir to combine, using a wooden spoon (The batter is thick, but not dry.  Add water if needed, a few tablespoons at a time).

Heat half of the oil over medium heat in a 12-inch skillet, preferably cast iron.  Scoop 1/4 cup of batter into the skillet, and use the back of a spoon or the measuring cup to press the batter into an even layer.  Repeat with more batter to make as many pancakes as you can fit into a single layer without crowding (likely 3-4 per batch).  Cook until the bottoms of the cake are brown and bubbles begin to form on the tops, about 2 to 3 minutes.  Use a spatula to turn the cakes, and cook on the second side, an additional 2 to 3 minutes.  Transfer to the lined baking sheet, sprinkle with salt and pepper, and repeat with the remaining batter and oil.  

Meanwhile, use an electric mixer to whip the heavy cream until peaks form.  Add the goat cheese and beat until the cheese is light and fluffy.

To assemble, spread about a tablespoon of the whipped goat cheese on an okra cake, and top that with a spoonful of the black eyed pea salad.  Repeat with another okra cake, more goat cheese, and finally a healthy spoonful of salad.  Serve.

Summer Tomato and Black Eyed Pea Salad

 

I'd like to introduce you to one of my favorite dishes of all time.  This salad is pretty much on repeat for me all summer long.  Fresh black eyed peas are one of my favorite summer treats, and they really shine in this salad.  The creamy peas, fresh tomatoes, sweet corn, and tangy vinaigrette all come together in perfect summer vegetable harmony.  I make a big batch of it to go with dinner one night, then eat it in various ways throughout the week - as is, over greens for lunch, over chicken or fish, rolled up into a wrap with turkey and cheese, and my personal favorite, as a salsa with tortilla chips for a snack.  Most recently I used this salad in an absolutely killer dish, and I'll be sharing the details of that later this week!

This salad is not only versatile, but the flavor combinations are endless as well.   As written here, it is very simply and neutrally seasoned, but I sometimes like to use lime juice, cilantro, and add some jalapeños to the mix as well.  I've also been known to mix in a little crumbled bacon.  A huge variety of veggies work well here too -- green beans, okra, shredded zucchini, bell peppers… really anything you find at the farmer's market this time of year will work beautifully.  What grows together, goes together!

Summer Tomato and Black Eyed Pea Salad
barely adapted from Bon Appétit,Y'all, by Virginia Willis

• 3 ears of corn, shucked
• 2 cups fresh or frozen black eyed peas (or lady peas, or any other field pea)
• 2 large tomatoes, cored, seeded and chopped
• 1/2 sweet onion, preferably Vidalia, finely diced
• 1 stalk of celery, finely diced
• 1 clove garlic, minced
• 1/2 cup basil, chopped
• 3 Tbs fresh parsley, chopped
• 2 Tbs apple cider vinegar
• pinch of sugar
• 1 tsp Dijon mustard
• 1/4 cup canola oil
• kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil.  Add the corn and cook until tender, 2 to 3 minutes.  Use tongs to remove from the pot, and drain them on a paper towel-lined plate.

Return the water to a boil and add the black eyed peas.  Simmer until they are tender but not mushy, 15 to 20 minutes (cooking time will depend on their freshness, so start checking by tasting around 12 to 15 minutes).

Meanwhile, use a sharp knife to cut the corn kernels off the cob.  Place them in a large bowl, and add the tomatoes, onion, celery, garlic, and basil.  

Once the peas are cooked, drain them in a colander and rinse well with cold water.  Drain them very well, shaking to remove as much water as possible, then add them to the bowl with the other vegetables as well.

To make the dressing, whisk together the oil, mustard, and sugar in a small bowl.  Whisking constantly, slowly stream in the oil.  Season with salt and pepper.

Gently stir the dressing into the salad, taste, and season with additional salt and pepper as needed. 

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili (Crockpot)

Chili recipes are like margarita recipes:  you can never have too many variations.  This particular combination is a little different than a standard chili, but I am totally smitten with it.  Lean pork loin country-style ribs are the meat of choice, and the chili is bulked up by the addition of sweet potatoes and black eyed peas.  I absolutely love black eyed peas, so I knew this would be a big hit -- kind of a southern-style chili almost.  Fragrant spices like chili powder, cumin, and just a pinch of cinnamon give it a nice smoky background, and there's just enough heat to keep things interesting from chipotle chiles.

This chili is also super filling, and pretty healthy.  I know that we're moving into spring and warm weather, but there's always one surprise and unwelcome cold snap before we get there for good.  For that day:  make this chili!

 

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili
adapted from The Healthy Slow Cooker Revolution
serves 6 to 8

• 2 onions, chopped fine
• 6 cloves garlic, minced
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 tsp canola oil
• 1 chipotle chile in adobo sauce, minced (seeds optional)
• 3 (15-oz) cans black eyed peas, rinsed and drained (divided)
• 3 cups chicken broth
• salt and pepper
• 1 1/2 lbs boneless country-style ribs, trimmed of visible fat
• 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 2 Tbs minced fresh cilantro

To serve:  diced red onions, cilantro, jalapeños, queso fresco cheese, avocado, etc

In a large microwave-safe bowl, stir together the onions, garlic, chili powder, cumin, cinnamon, tomato paste, oil, and chipotle.  Microwave for 5 minutes, stirring occasionally, until the onions are softened.  Scrape into the slow cooker.

In a food processor or blender, puree one can of the black eyed peas with 1 cup of the broth until smooth.  Transfer to the slow cooker.  Stir in the remaining 2 cups of broth and 1/2 teaspoon of salt.  Season the pork with salt and pepper and nestle it into the mixture.

Make a foil packet for the sweet potatoes:  Place the sweet potatoes on one side of a large piece of aluminum foil and sprinkle with salt and pepper.  Fold the other half of the foil over the vegetables and crimp the 3 open edges to seal.  

Carefully place the packet on top of the stew.

Cover and cook until the pork is tender and can easily be shredded with a fork, 6 to 8 hours on low or 4 to 6 hours on high.  

Transfer the foil packet to a plate and carefully open it, watching for steam.  Use tongs to remove the ribs from the slow cooker and shred them using 2 forks.  Stir the potatoes, shredded pork, cilantro, and the remaining 2 cans of black beans into the slow cooker.  Taste and season with salt and pepper.  

Serve with any toppings or garnishes you'd like!

Black Bean and Butternut Squash Enchilada Verde Skillet

There are very few foods that Joey doesn't like.  He's always a good sport and eats anything I cook, but sometimes it is just with… less enthusiasm, if you will.  One such food is butternut squash.  I try to be a considerate wife, so I make an effort to limit meals that have butternut squash.  However, we received one in our produce delivery recently, so it was just begging to be used up and turned into something delicious.

If there's one way to make an unpalatable veggie palatable, then I'd say it's to Mexican-ize it! (yes, that's a word).  Mix it with black beans, chicken, salsa verde, plenty of cheese, and the standard smoky, spicy spices.  That'll do it, no question.

This quick and easy skillet dinner is a family-favorite for us, and it's not only a perfect one-pot weeknight meal, but it's healthy and filling.  The leftovers reheat beautifully (should you have any), so it's great for lunch too.

Joey's former most-hated vegetable was brussels sprouts, and now he actually requests them.  So there's hope for butternut squash yet!  In the meantime, there's this butternut squash enchilada skillet.

Black Bean and Butternut Squash Enchilada Skillet
adapted from Mel's Kitchen Cafe and Ambitious Kitchen
serves 4 to 6

The spiciness of your finished dish will depend upon the spiciness of your peppers and salsa.  However, stirring in a spoonful of greek yogurt or sour cream will help tame the spice, especially for little ones.

• 1 tablespoon canola oil
• 1/2 large yellow onion, chopped
• 1 green bell pepper, seeds and ribs removed, chopped
• 2 cloves of garlic, minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 cup water
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, each cut into 8 wedges or strips
• 2 cups salsa verde
• 2 cups cooked, chopped chicken
• 1/4 cup chopped fresh cilantro
• 3/4 cup freshly shredded Monterey Jack cheese
• 3/4 cup freshly shredded extra sharp cheddar cheese

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, bell pepper, and jalapeño (if using).   Cook 5 to 7 minutes, until it is translucent and softened, then stir in the garlic, salt, pepper, cumin, and chili powder.  Cook for about 1 minute.  Add the butternut squash and stir well to coat with the spices.  Cook for 3 to 4 minutes, then add the water.  Cover and cook until the squash is tender, an additional 5 to 6 minutes, stirring often.

Stir in the beans, tortillas and salsa. Bring the mixture to a simmer and cook for a 3 to 4 minutes. 

Preheat the broiler.

Add the chicken, cilantro and 1/2 cup each of the Monterey Jack and cheddar cheeses. Stir to combine. Taste and season with additional salt and pepper as needed, then sprinkle the remaining cheese over the top.

Transfer the skillet to the oven and broil until the cheese is melted and beginning to brown, 2 to 3 minutes.  Scoop into shallow bowls and serve, garnishing with more cilantro, greek yogurt, and/or avocado.

Spicy Chicken with Sweet Potato, Black Bean, and Cranberry Salsa

 

Maybe it's just the cynic in me, but anytime I see bloggers post "Day in the Life" posts, I assume that they wait for a busy day, or else save up all their errands and tasks to seem busier and more productive…. or they fake it to provide enough details that would be interesting to the rest of the internet world.  Because I know the majority of my own "day in the life" post would be pretty boring and mundane (or maybe even terrifying if it's a day that all my kids are home ;)).  However, every now and then I have a super busy and productive day, and I think to myself that it would be a day worthy of sharing, and I look like a rock star.  Then I remind myself that no one really cares about the minutiae of the life of a stay-at-home mom, and I go about my business.

Anywhoo, the day that I made this chicken was such a day.  I won't bore you with the details and minute-by-minute breakdown, but suffice to say, I was a busy bee.  As an aside, do you ever feel like the busier you are, the more efficiently you work?  I swear that the days that I have nothing pressing going on are my laziest and most unproductive days!

So all of this is to say that these were the thoughts I was having while I made this chicken dinner.  I was going out with friends for dinner that night, but I still wanted to feed the rest of the family something tasty and healthy.  And then I felt slighted that they all got to eat this for dinner without me, because it was GOOD.  The chicken is rubbed with a smoky, spicy spice blend, then quickly cooked on the stove top. The salsa doubles as a side, and the combo of the sweet potatoes, black beans, and cranberries was spot on.  Add some cilantro, peppers, and a simple lime dressing, and it creates a beautiful, healthy, and flavorful salad.  We especially loved the bursts of sweetness from the cranberries when paired with the smoky spice of the chicken.  The mixture also tastes great stuffed into a quesadilla with some pepperjack cheese.  And I'd definitely recommend serving this with chips and guacamole on the side.

At this time of year, we are all busy and frazzled, so it's always nice to have a healthy, quick meal in your back pocket.  Joey and I loved this so much, and I can't wait to make it again soon.  Maybe I'll even make it on a lazy day.

Spicy Chicken with Sweet Potato, Black Bean, and Cranberry Salsa
adapted from Fine Cooking, November 2014

• 4 Tbs canola oil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• kosher salt
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cayenne
• 1 tsp smoked paprika
• 4 boneless, skinless chicken breast halves, pounded to even thickness (about 1 inch thick)
• 1 large garlic clove, mashed to a paste with a fork
• juice of 1 lime
• 1 (15-oz) can black beans, drained and rinsed
• 1/3 cup finely chopped bell pepper
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds and ribs removed, chopped (optional)
• 1/4 cup dried cranberries, roughly chopped
• 1/4 cup chopped fresh cilantro
• freshly ground black pepper

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat.  Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes.  Stir in 1/2 teaspoon of salt and 1/4 cup of water.  Cover and cook for 1 minute.  Uncover and cook, stirring frequently, until the sweet potatoes are tender and the water has evaporated, about 3 minutes.  Transfer to a medium bowl and set aside.

Meanwhile, combine 1 teaspoon of the salt with the chili powder, cumin, cayenne, and paprika in a small bowl.  Rub the spice blend all over the chicken.

Heat 1 tablespoon of the oil in the now-empty skillet over medium-high heat.  Cook the chicken 3-4 minutes on each side, or until it is cooked through.  Transfer to a plate, cover loosely with foil, and allow to rest for 5 minutes.

As the chicken is cooking and resting, make the salsa.  In a small bowl whisk together the garlic, lime juice, and remaining 2 tablespoons of canola oil.  To the sweet potatoes, add the black beans, onions, peppers, cranberries, and cilantro.  Pour the dressing over the mixture, then toss gently to combine.  Taste and season with salt and pepper as needed.

To serve, slice the chicken and serve with the salsa.

Farmer's Market Roasted Vegetable Salad

 

Do you go to the farmer's market over the weekend?  We love going on Saturday mornings.  The kids get to eat popsicles and crepes, and I get to peruse the stalls and pick out beautiful produce, fresh flowers, good meats, eggs, cheese… it's pretty much my favorite time of the week.  Oftentimes I have a plan of what to buy, and what I'm going to make with it.  But I'm also a pretty bad impulse shopper, and sometimes I just can't help myself.  Exhibit A:  Lima beans.  Or butter beans, if you're from the south.

Look, I know they have a bad reputation and some would put them in the "gross vegetable" category, but hear me out.  When they're fresh, and when they're cooked and seasoned properly, they are one of my favorite veggies.  They're creamy and buttery, and absolutely delicious.

So back to the farmer's market and impulse purchases.  Between our weekly produce delivery, and our trips to the farmer's market, there's been no shortage of amazing food in our fridge this summer.  I took that gorgeous produce and made a wonderful salad with it.  Here's what's going on in there:  roasted potatoes, okra, corn, lima beans, and onions, dressed with a lemon-rosemary vinaigrette.  It's delicious hot and right out of the oven, it's great at room temperature, and it's wonderful served chilled over a bed of greens.  What I'm saying here, is that it's just a really great dish!

I served this with my Peach Chutney and Goat Cheese Burgers, and it was a wonderful meal.  And then I enjoyed the salad leftovers for lunch the next few days.

This is pretty infinitely adaptable as well:  add some squash or zucchini, maybe sprinkle some goat cheese or feta over the top, add some fresh tomatoes at the end, mix up the veggies… the sky's the limit here.

Farmer's Market Roasted Vegetable Salad
adapted from Food and Wine (via Elly Says Opa)

• 2 lbs small potatoes, such as red-skinned, yukon gold, or fingerling
• 2 large fresh rosemary sprigs, plus 1/2 tsp minced fresh rosemary
• 1/4 cup olive oil
• kosher salt
• freshly cracked black pepper
• 3/4 lb okra, tops and tips trimmed off
• 2 ears corn
• 2 cups fresh (rehydrated) lima beans, rinsed and picked through
• juice of 1/2 lemon
• 1 tsp Dijon mustard
• 1 shallot, finely minced

Preheat the oven to 450 degrees Fahrenheit.  

Halve the potatoes lengthwise and toss with 2 tablespoons of oil, rosemary, 3/4 tsp salt, and 1/2 tsp pepper.  Arrange in a single layer on a rimmed baking sheet, and cook for 20 minutes, stirring once halfway through.  Add the okra to the pan, and stir to combine.  Arrange the corn on the edge of the pan, and cook an additional 20 to 30 minutes, or until the potatoes are well-browned and tender, and the okra is cooked through.  When cool enough to handle, cut the corn off the cobs.

Meanwhile, bring a medium saucepan of water to a boil.  Add 1 teaspoon of salt and the lima beans, and cook until the lima beans are fork-tender and soft, 15 to 20 minutes.  Drain and set aside.

In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dijon, 1/2 tsp salt, 1/2 tsp pepper, remaining rosemary, and shallot.  Add the roasted vegetables and lima beans, and toss well to coat with the dressing.  Serve immediately, at room temperature, or chilled.

Taco Pizzas

Tacos and pizza.  Pizza and tacos.  Two of my very favorite foods.  So I put my hands together, and I give you taco pizzas!  I know this isn't groundbreaking, and I know everyone and their mom has been making these for years.  But in my humble opinion, this particular combination is worth sharing.  Also?  This is actually a pretty light dinner - two of these guys come in at right around 500 calories.

So you start by crisping up some corn tortillas in the oven, then smear them with mashed pinto beans.  Top that with a delicious and perfectly spicy taco filling, then sprinkle the whole thing with cheese.  After they bake for a few minutes, you drizzle them with a cilantro-lime yogurt sauce, then finish them off with diced tomatoes.  Yum.  These were a huge hit with everyone, and I know they'll be in the regular rotation come this fall when our weeknights are ridiculously busy.  Quick, easy, healthy, and a family favorite?  Instant slam dunk.

 

Taco Pizzas

adapted from Ellie Krieger's Weeknight Wonders

• 8 (6-inch) corn tortillas
• 2 Tbs canola oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1 Tbs chili powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 3/4 pound ground turkey
• 1 ear of fresh corn or 2/3 cup kernels
• 1/2 cup salsa
• 1 cup canned pinto beans, rinsed and drained
• 1/4 cup low sodium chicken broth
• 3/4 cup grated Pepperjack cheese
• 1/2 cup nonfat Greek yogurt
• juice of 1/2 lime
• 1 Tbs water
• 1 Tbs chopped fresh cilantro
• 1/2 cup chopped fresh tomatoes

Preheat oven to 425 degrees.

Brush both sides of the tortillas lightly with 1 tablespoon total of the oil.  Arrange them in a single layer on two baking sheets, and cook 5 to 7 minutes, or until they are lightly crisp.  Remove from the oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic, cumin, chili powder, oregano, salt, and cayenne, and cook until fragrant, about one minute.

Transfer about half the onion mixture to the bowl of a small food processor (or a small mixing bowl).  Leave the rest in the skillet.

Add the turkey to the skillet and cook, breaking up the meat with a wooden spoon, until it's cooked through, about 5 minutes.

Add the corn kernels and salsa to the turkey, and cook about 2 to 3 minutes, or until most of the liquid has been absorbed.  

Meanwhile, add the pinto beans and broth to the food processor and pulse until smooth, scraping down the sides once or twice (you could also do this in a mixing bowl using a potato masher).

Spread 2 tablespoons of the bean mixture on each tortilla, then top with about 1/4 cup of the turkey mixture.*  Sprinkle a heaping tablespoon of the cheese on top and bake 3 to 4 minutes, or until the cheese is melted.

As the pizzas bake, whisk together the yogurt, cilantro, lime juice, and water.  

Remove the pizzas from the oven and drizzle the sauce over the top.  Top with the diced tomatoes, cut each pizza into quarters, and serve.

*You will have a bit of the turkey mixture leftover.  I used mine to make a killer taco salad the next day for lunch

Quick and Easy Black Bean & Salsa Soup

I have a handful of recipes that my mother passed down to me, and this is one of my favorites.  I affectionately call it "Two by Four" Soup, because it is simply two cups each of four ingredients.  So, so easy, and so so good.

All you do is dump it all in a pot and let it simmer for fifteen minutes or so, then serve with whatever garnishes and toppings your heart desires:  I typically top it with some extra salsa, a little sour cream, and shredded cheese.  In the past I've also done guacamole, diced avocado, cilantro, jalapeños... really anything you'd serve with chili works here.  I like to serve it with cheese quesadillas, or I'll keep it simple and just eat some chips and salsa with it.  Or I'll try and be healthy and have it with a salad. The world is your oyster... errr black bean soup.

So about those four ingredients.  Black beans, salsa, broth, and a protein of your choice.  I just go with whatever I have on hand:  be it shredded chicken, pulled pork, ground turkey, chicken, or beef... I've even used chopped ham after Easter before!  And oftentimes I just omit the meat altogether and make it a vegetarian meal.  My preference for the salsa is to use my rustic roasted salsa, but I've used store-bought in a pinch before.  The roasted tomatillo salsa is pretty fabulous as well, and it gives you a totally new flavor profile.

As you can see, this is infinitely adaptable.  And with it being so easy, it's a great meal to have in your back pocket for busy nights.  The leftovers reheat beautifully, making it a perfect soup to have around for lunches.  As we hunker down for yet another cold snap, I'm craving soup more than ever.  This soup is not only totally delicious and easy, but it reminds me of my sweet mom - foods that make you think of family are always the best ones, aren't they?

Quick and Easy Black Bean & Salsa Soup
serves 4 to 6

I like my soups on the thicker side, but if you prefer a thinner consistency, just add a little more broth, or skip the immersion blender step.

• 2 cups salsa
• 2 cans (or 3 1/2 cups) black beans, drained and rinsed
• 2 cups broth (vegetable, chicken, or beef)
• 2 cups cooked meat of your choice (shredded chicken, pork, ground beef, etc) - optional
• To serve:  salsa, shredded cheese, sour cream, cilantro, avocado, etc

In a medium saucepan, combine the salsa, beans, broth, and meat.  Bring to a simmer over medium heat, cover, and cook 15 minutes.

Using an immersion blender, give the soup a few pulses to create a bit more of a creamy, chunky texture.

Divide among soup bowls and serve immediately with desired toppings.

Chicken Enchilada Quinoa Bake

 

I've gotten out of the habit of meal-planning lately, and it's definitely been a stressor for me.  If I don't have a dinner planned out, I feel like I spend the majority of the day staring blankly into my fridge, pantry, and freezer, basically just willing something to magically appear or give me inspiration.  Or going through my Pinterest boards and saved recipes hoping that I miraculously have all the ingredients I need for a particular recipe that catches my eye.  I try to minimize my trips to the grocery store throughout the week, both for budgetary and logistical reasons (Three kids under 2.  No further explanation necessary).

On this particular day, I remembered that I had some shredded chicken and some extra enchilada sauce in the freezer - score!  Earlier that day I laid down the gauntlet for myself and decided we were having quinoa in some fashion, and cooked a few cups during nap time.  I'm pretty much always craving Mexican food; thus divine inspiration hit, and this casserole was born.

Chicken Enchiladas are one of my favorite foods of all times, so it should come as no surprise that I like to reincarnate them into as many different dishes as I can.  So far, pizza, dip, pasta, and zucchini boats have all been pretty well-received at our house.  So a cheesy, baked casserole seemed like a surefire win.  And obviously, it was.

I've gotten into the habit of using quinoa instead of rice 90% of the time, so I continued on with that trend here.  It adds a lot of protein to the dish, so combined with the chicken and black beans, this dinner packs a major protein punch.  I also mixed in some corn, enchilada sauce, a modest amount of cheese, and a few extra spices and seasonings before baking it in the oven.

As expected, we all loved this dish - and what's not to love?  It's comforting, cheesy, spicy, reasonably healthy, and reminiscent of my all-time favorite meal!

Chicken Enchilada Quinoa Bake

I already had chicken, enchilada sauce, and quinoa prepped, so this came together quite quickly.  Even if you are making everything at once, it can all be done pretty easily as well - as the chicken cooks, make the enchilada sauce and cook the quinoa, then it's just assemble and bake.  As a matter of fact, this would make a great make-ahead meal, so you could prep and assemble the night before or morning of, then just throw it in the oven when you get home.

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 Tbs oil
• 1 medium onion, diced
• 1 jalapeño, seeds and ribs removed, and diced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 (15-oz) can fire-roasted diced tomatoes
• 2 cups cooked and shredded chicken
• 1 tsp cumin
• 1 Tbs chile powder
• 3/4 tsp salt
• 1 cup enchilada sauce (recipe follows)
• 2/3 cup cheddar cheese
• 2/3 cup Monterey Jack cheese
• sliced scallions and minced cilantro, for garnish

Preheat the oven to 350 degrees.  Lightly grease a medium baking dish.

Combine the quinoa and water in a medium saucepan and bring to a boil.  Cover, reduce heat, and simmer until most of the water is absorbed and the quinoa is cooked through, about 15 minutes.  Remove from heat and set aside.

In a medium saute pan, heat the oil over medium heat.  Add the onion and jalapeño, and sauté until softened, about 5-6 minutes.  Remove from heat and set aside.

In a large mixing bowl, combine the quinoa, black beans, corn, tomatoes, chicken, cumin, chile powder, salt, enchilada sauce, and 1/ 3 cup of each cheese.  Season with additional sat and pepper to  taste.  Mix well and pour into the prepared baking dish.  Sprinkle with the remaining cheese, and cover the dish with aluminum foil.

Bake 15-20 minutes, then remove foil.  Bake an additional 10-15 minutes, or until the cheese is melted and browning.  Rremove from the oven and allow to cool 10 minutes.  Sprinkle with chopped scallions and cilantro, and serve.

Red Enchilada Sauce

The America's Test Kitchen Healthy Family Cookbook

Note: This will make more than you need for this recipe, so I'd suggest just freezing the leftovers. You never know when you'll have an enchilada sauce emergency!

• 1 tsp canola oil
• 1 onion, minced
• 3 garlic cloves, minced
• 3 Tbs chile powder
• 2 tsp ground cumin
• 2 tsp sugar
• 1 (15-oz) can tomato sauce
• 1/2 cup water
• salt and pepper

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and cook until softened, 5 minutes.  Stir in the garlic, chile powder, cumin, and sugar, and cook, stirring constantly until fragrant, about 30 seconds.  Stir in the tomato sauce and water, and bring to a simmer.  Cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.

Black Bean & Corn Quinoa Bowls with Peach Salsa

 

Now that peach season is finally here, I can resoundingly proclaim that summer's officially here as well.  It's definitely not summer in the south until you bite into your first ripe, juicy peach.  My kids love them,  I'm obsessed with them... I am a born-and-raised Georgia girl, after all.  I love using them in both sweet and savory applications - anything from an appetizer, to a main dish, to a dessert, to a cocktail - anything is fair game.  Pssst, if you're as obsessed as I am with peaches, check out the Pinterest board I've created.  You will feel like you've died and gone to peach heaven.

So on to this fantastic use for peaches.  This dinner is pretty much my favorite way to eat.  It's light and healthy, uses lots of fresh and seasonal produce, and it's full of flavor and quite filling.  I started with a bowl of fluffy quinoa, then layered on a mixture of spiced and seasoned black beans and corn.  Finally, I topped the bowls with plenty of fresh peach salsa and a small sprinkle of queso fresco cheese.  You have plenty of varying textures, flavors, you have sweet, salty, spicy... it's good stuff here.

This is super fast and easy, which is definitely a must for me these days. As the quinoa cooks, prepare  the peach salsa and mix up the black bean mixture.  You can even prep all the components ahead of time, and just store it all separately. Assemble when you're ready to serve.  Or if you're making this for a group, let everyone make their own bowls - I went easy on the spice, but I think some pickled or fresh jalapeños would be really great sprinkled on top as well.  We all really loved this dinner, and the leftovers were great for lunch the following day.

I love peaches so much that I can't pick a favorite recipe or way to eat them, but what's yours?

Black Bean and Corn Quinoa Bowls with Peach Salsa
adapted from A Couple Cooks

Peach Salsa

• 4 ripe peaches, peeled, pitted, and chopped
• 1/2 medium red onion, minced
• 1/2 jalapeño pepper, ribs and seeds removed, chopped
• juice of 1 lime
• 2-3 Tbs minced fresh cilantro (more or less to taste)
• 1 large tomato, cored, seeded, and chopped
• Kosher salt

Combine all the ingredients in a medium bowl and gently stir.  Allow to sit 10-15 minutes before serving, to let the flavors meld.

Black Bean and Corn Quinoa Bowls

• 1 1/2 cups quinoa, rinsed well and drained
• 2 1/2 3 cups water or broth (chicken or veggie)
• 1 can black beans, rinsed and drained (or 2 cups cooked black beans)
• 1-2 ears corn, shucked, and the kernels cut off the cob (about 1 cup of kernels)
• 3-4 green onions, sliced (white and light green parts only)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 Tbs minced fresh cilantro
• juice of 1 lime
• kosher salt and freshly ground black pepper
• 1/2 cup crumbled queso fresco cheese (or cojita or feta)

To cook the quinoa, add it to a medium saucepan with the water or broth.  Bring to a simmer and cook, covered, about 15 minutes.  Remove from heat and allow to sit for 5 minutes, then fluff it with a fork before serving.

Meanwhile, combine the beans, corn, onions, cumin, chili powder, cilantro, and lime juice in a medium bowl.  Stir to combine, then season with salt and pepper as needed.

To serve, layer the quinoa, black beans, and peach salsa.  Sprinkle about a tablespoon of cheese over the peach salsa, and serve.

(Crock Pot) Quinoa Chicken Chili

We've been extremely spoiled since the twins were born.  We've had tons of people graciously bring us dinner, and I've barely had to even think about what to eat for lunches for dinners for weeks.  While the food blogger and home cook in me misses cooking dinner every night, the new mom in me greatly appreciates it.  The boys' "schedule" is so unpredictable, that I never know when they'll be eating.  And with two other little ones to feed, having meals ready to go has been a huge blessing.

However, I did manage to fit this chili in a few weeks ago.  And it was the perfect meal for us.  I threw everything in the crockpot in the morning while the twins were napping, then it was ready to eat when Caroline and Smith declared that they were ready for dinner.

I have a few slow cooker recipes that are a bit high maintenance - requiring cooking ingredients first on the stovetop, chopping tons of veggies, etc.  But this one is so so easy.  It's also super healthy, and full of protein - something I definitely need a lot of these days.

I chose to keep it somewhat mild this time around, both for kids' palates, and the babies' tummies.  But feel free to amp up the spice-factor.  This was a big hit with our whole family, and it made for excellent leftovers throughout the week for lunch.  I know I have several recipes for chili on here, but I'm a firm believer that you can never have too many options - and now this one is definitely a contender for my favorite!

Slow Cooker Quinoa Chicken Chili
adapted from Sweet Treats and More
serves 4-6

•   1 cup quinoa, rinsed
•   1 (28 oz) can crushed tomatoes
•   1 (14 oz) can diced tomatoes with green chilies (Rotel)
•   2 (16 oz) can black beans
•   2.5 - 3 cup chicken stock
•   1 large bell pepper, seeded and chopped
•   1/2 large onion, diced 
•   1-2 jalapeño peppers, seeds and ribs removed, diced
•   1 Tbs canola oil
•   1 tsp garlic powder
•   1 1/2 tsp cumin
•   1/2 tsp crushed red pepper
•   2 tsp tsp chili powder 
•   1 tsp salt
•   2 large chicken breasts
•   1 cup frozen corn, thawed
•   hot sauce, to taste
•   1/4 cup chopped fresh cilantro

Combine the quinoa, crushed tomatoes, diced tomatoes, black beans, and chicken stock in the slow cooker.

Meanwhile, in a medium microwave safe bowl, combine the onion, bell pepper, and jalapeño with the oil, cumin, garlic powder, cayenne, chili powder, and salt.  Cook 5 minutes, stirring 2-3 times, until the vegetables have softened.  Stir into the crockpot as well.

Nestle the chicken into the mixture and cook on low 5-8 hours, until the chicken and quinoa are cooked through.  Remove the chicken and shred with 2 forks, then return to the crockpot.  Stir in the corn and cilantro, and cover and cook an additional minutes.  Serve with shredded cheese, extra hot sauce, etc.

Red Beans and Rice Soup

Red Beans and Rice has long been one of my favorite meals - my mom used to make it quite often when I was growing up as an easy vegetarian meal - sans andouille sausage, of course.  I posted a really awesome version a few years ago, but it's a recipe that you have to plan ahead for - soak and cook the beans, etc.  I also have been majorly slacking in the meal-planning department as of late, so I usually spend a good chunk of the afternoon trying to decide what to make for dinner based on what we have on hand.

Enter this soup.  The weather's been cold, we've all had colds, and I was craving something hearty and comforting, but still somewhat light.  And one of the best things about this recipe is that it's all made in one pot - sauté the chicken sausage, cook the onions and peppers, then dump everything else in (rice too!) and let it simmer away.

The finished soup is hearty and filling, spicy, and oh-so comforting.  Joey and I both loved it, and while it was a tad too spicy for Caroline and Smith, I toned it down with a little Greek yogurt, and they were fine.  And you MUST serve it with cornbread.  It's not even optional.

Red Beans and Rice Soup
adapted from Elly Says Opa

• 1 Tbs canola oil
• 12 oz chicken andouille, sliced (use a little less if you're sensitive to spice)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 tsp Cajun seasoning, divided (again, adjust accordingly based on spice preference)
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 3-4 cups chicken broth
• 1 bay leaf
• 1 (14.5 oz) can kidney beans, drained and rinsed
• 1/2 cup brown rice
• 3 green onions, thinly sliced

Heat the canola oil in a large pot or Dutch oven over medium-high heat. Place the sausage in the pot and cook until nicely browned, stirring often. Remove from the pot with a slotted spoon. If there is an excess amount of fat, drain it from the pot.

Reduce the heat to medium, and add the onion, bell pepper, celery, and half of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the diced tomatoes, broth, bay leaf, remaining Cajun seasoning, and kidney beans into the pot.  Return the sausage to the soup and bring to a boil.

Place the brown rice in a small mesh strainer and run cold water over it until it runs clear, about 30 seconds. Add the brown rice to the soup, and simmer over medium-low until the rice is cooked, about 35-40 minutes. Season to taste with salt and pepper.

Ladle into bowls and top with sliced green onions.

Sweet Potato & Black Bean Enchiladas with Salsa Verde

I first experienced the deliciousness that is sweet potato + black beans earlier this fall when I made this quinoa.  Ever since then, I've been bookmarking recipes that use the combo - tacos, pizza, quesadillas, etc.  These enchiladas were first up though, especially when I saw that they use salsa verde - my favorite salsa!

They came together quite easily.  I actually made the filling during Smith's nap time, then just assembled and baked them when Joey got home from work.  The filling is pretty simple - sweet potatoes, a can of black beans, and a few simple seasonings.  I also added some chopped Swiss chard, because I had it on hand and like to add extra greens whenever I can.  It definitely added an extra heartiness to the finished product, not to mention giving them a big nutritional boost!  I think spinach would work well too, or just leave the greens out if you don't like them.  Also, feel free to use corn or flour tortillas - everyone has a preference.  I actually made half of them with corn and half with whole wheat + flax seeds, and I like the flour better.  I thought the tortillas were a bit sturdier and made the enchiladas feel a little more substantial.

I know everyone is busy with holiday baking, shopping, gift wrapping, tree trimming, etc... but you still have to eat dinner!  So make it a healthy and tasty one, make these enchiladas, then enjoy a few extra cookies for dessert :)

Sweet Potato & Black Bean Enchiladas with Salsa Verde
adapted from A Couple Cooks

• 2 medium to large sweet potatoes, peeled and diced into 1-inch cubes (3 cups diced)
• 2 tsp canola oil
• 1 medium red onion, diced
• 2 tsp cumin
• 1 Tbs chili powder
• 2 garlic cloves, minced 
• ½ tsp kosher salt
• Freshly ground pepper
• 2-3 leaves Swiss chard, stems discarded and leaves roughly chopped (or 2-3 handfuls of fresh spinach)
• 2-3 Tbs chopped cilantro, plus more for garnish
• 15 oz. can black beans
•  8 oz Colby jack cheese, shredded
• 16 oz salsa verde (about 2 cups) 
• 10-12 6-in whole wheat flour tortillas

Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.

Place the sweet potatoes in a large skillet and add enough water to just cover the potatoes.  Cook over medium heat for about 10-15 minutes, until they are softened but not mushy.  Transfer to a strainer and return the skillet to the heat.

Add the oil, then the onions.  Sauté until softened, stirring often.  Add the garlic, cumin, chili powder, salt, and pepper, and cook until fragrant, abut 1 minute.  Stir in the swiss chard, cilantro, and black beans, and cook, stirring constantly, until the chard wilts and the beans are heated through, 2-3 minutes.  Gently stir in the cooked sweet potatoes and remove the skillet from heat and stir in about half the cheese.

To assemble the enchiladas:  Spread about 3/4 cup of the salsa verde on the bottom of the prepared baking dish.  Wrap the tortillas in a damp paper towel and microwave about 30-60 seconds.

Fill each tortilla with about 1/3 cup of the filling, and roll tightly.  Place seam side-down in the baking dish, and repeat with the remaining tortillas and filling.  Pour the remaining salsa verde over the top, then sprinkle with the remaining cheese.

Bake about 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.  If the cheese browns too quickly, cover the dish with foil.  Sprinkle enchiladas with chopped cilantro and serve.

(Crockpot) Chicken & Sausage Stew

Sometimes you make a dinner and you immediately know it will be going into heavy rotation for years to come.  That was definitely the case with this chicken stew.  It seems so humble - chicken thighs, Italian sausage, white beans, and spinach.  But something magical happened in my crock pot that day.  The chicken was so tender and flavorful.  The sausage was rich and just slightly spicy.  The white beans made the stew so creamy and hearty.  And the spinach gave it a nice freshness.  Topped with some shredded Parmesan cheese, and served with a thick slice of bread, this was pretty much the epitome of the perfect fall dinner.  Something about the combination of all the ingredients just seemed so right.

I'm not one to turn my nose up at leftovers as a general rule, though it's not too often that I look forward to them with great enthusiasm.  However, I ate the stew for lunch every single day the week I made it, and I never grew tired of it.  I had actually intended to freeze half of it (time to stock my freezer for the babies!), but I wasn't willing to part with it quite yet.  The bright side is that since it comes together rather quickly and then cooks all day, it will definitely be making another appearance around the same time as these baby boys!

Chicken Stew with Sausage, White Beans, and Spinach
adapted from America's Test Kitchen, Slow Cooker Revolution
serves 6-8

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 Tbs olive oil
• 1 lb Italian sausage links (mild or spicy)
• 2 large onions, minced
• 6 cloves garlic, minced
• 1 Tbs tomato paste
• 2 tsp chopped fresh thyme (or 1/2 tsp dried)
• pinch of red pepper flakes
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth, plus more as needed
• 2 bay leaves
• 2 (15-oz) cans cannellini beans, drained and rinsed (white beans)
• 8 oz baby spinach (about 8 cups)
• Grated Parmesan cheese, for serving

Season the chicken well with salt and pepper, and transfer to the slow cooker.

Heat the olive oil over medium-high heat and brown the sausage about 1-2 minutes per side.  Transfer to a cutting board until cool enough to handle, then slice into 1/2-1 inch slices (It probably won't be cooked though - don't worry, it will finish cooking in the slow cooker!).  Add to the slow cooker with the chicken.

Pour off all but 1 tablespoon of fat from the skillet, and add the onions.  Cook, stirring often, until softened and lightly browned, 5 to 8 minutes.  Stir in the garlic tomato paste, thyme, and red pepper flakes, and cook until fragrant, about 1 minute.  Stir in the flour and cook for 1 minute.

Slowly whisk in the wine, scraping up any browned bits from the pan.  Whisk in 1 cup of the broth, whisking to smooth out any lumps.  Transfer to the slow cooker.

Stir in the remaining 2 cups of broth, the bay leaves, and the cannellini beans.  Cover and cook until the chicken and sausage are cooked through, 6-8 hours on low (or 3-4 hours on high).

Transfer the chicken to a cutting board and use 2 forks to shred into bite-sized pieces.  Fish out the bay leaves.  If there appears to be a lot of fat on the surface, use a large spoon to skim it off.

Return the chicken to the crockpot and stir in the spinach.  Cover and cook on high until heated through and the spinach is wilted, about 5-10 more minutes.  If the stew is too thick, stir in additional (warmed) broth.  Season to taste with salt and pepper.  Top each serving with grated parmesan before serving.

Black Bean & Sweet Potato Quinoa

Call me a bandwagon cook, but I have been all about quinoa lately.  The possible combinations for add-ins to make a quick dinner are endless, it makes great leftovers, and it's super healthy.  I'm also obviously a big fan of Mexican food, so I decided to make a Mexican-ish quinoa.  This version uses the popular combo of sweet potatoes and black beans, with some red onion, cilantro, feta, and avocado mixed in.  I tossed it with a cumin-lime dressing, and we all really really loved it.  Joey specifically told me as we sat down for dinner that he had a big lunch, and was glad we were having a lighter dinner.  He then proceeded to eat seconds.  Caroline had seconds, I had seconds... and then thirds while I stood over the serving bowl eating spoonfuls as I cleaned the kitchen... it was a hit all around.  The slight sweetness of the sweet potatoes goes really well with the smoky-spiced dressing and the cool avocado and feta cheese.

The sweet potatoes are cubed and tossed in chile powder, salt, and pepper, and roasted in the oven.  As they roast, the quinoa is cooked, and you can prep the rest of the ingredients - drain and rinse the black beans, chop the rest of the veggies, and mix up the dressing.  By the time the sweet potatoes are done, the salad is ready to be mixed up and served.  It's easy, it's healthy, and it's very family friendly.  And as a bonus, the leftovers make for a perfect lunch!

Black Bean and Sweet Potato Quinoa with Cumin-Lime Dressing
a Pink Parsley Original

• 1 med-large sweet potato
• 1 Tbs olive oil
• 1/2 tsp chile powder
• kosher salt and freshly ground black pepper
• 1 cup quinoa, rinsed well
• 2 cups chicken or vegetable broth
• zest of 1/2 lime
• juice of 1 lime
• 1-2 cloves garlic
• 1/2 tsp chile powder
• 1/2 tsp ground cumin
• pinch of cayenne
• 2 Tbs canola oil
• 1/3 cup thinly sliced red onion
• 2-3 Tbs chopped fresh cilantro
• 1 can black beans, drained and rinsed 
• 1/2 cup crumbled feta cheese or queso fresco
• 1 avocado, peeled, pitted, and chopped

Preheat the oven to 400 degrees.  Peel the sweet potato and cut into 1-inch cubes (you want about 2 1/2-3 cups of chopped sweet potato.  Toss with the oil, salt and pepper, and chile powder and arrange in a single layer on a baking sheet.  Bake 15-20 minutes, tossing halfway through, until they are lightly browned and tender.

Meanwhile, bring the quinoa and broth to a boil in a a medium saucepan.  Reduce heat and simmer 15-20 minutes, or until the quinoa is tender and cooked through.  Remove from heat and allow to rest 5-10 minutes.  Fluff with a fork.

As the quinoa and sweet potatoes cook, mix up the vinaigrette.  In a large bowl, whisk together the lime zest and juice, garlic, chile powder, cumin, cayenne, and oil.  Taste and season with salt and pepper.

Add the quinoa to the bowl with the dressing and stir well to combine.  Lightly stir in the cooked potatoes, red onion, cilantro, black beans, and feta.  Taste and season with more salt and pepper if needed.  When ready to serve, top each serving with avocado.

Four-Ingredient White Bean Chicken Chili (Crockpot)

Of all the dinners I make, this is probably the one that makes the most appearances on our table.  Throughout winter, I'd venture to guess that we eat this about once a month.  That's heavy rotation in our house, considering that I rarely repeat recipes.  So what makes this so special?  For one, it's ridiculously easy.  Four ingredients:  chicken breasts, white beans, salsa, and cheese.  No prep is required other than literally dumping it all in the crockpot.  And when you're ready to eat, just shred the chicken breasts, return it to the crockpot, give it a good stir, and enjoy!

I shared this recipe back in the very early days of my blog, but the picture was in desperate need of an upgrade, and I added more salsa since the chili was quite thick before.  I've also experimented a bit with using dried beans - if you soak them in water overnight, then proceed with the recipe as written, they'll be soft and tender after spending the day in the crockpot.  I usually just add a cup or so of water or chicken broth at the onset.  I've also used salsa verde before, and I LOVE it that way as well.  It's so creamy, comforting, and delicious that it's hard to screw it up.

If this seems too plain for you, feel free to mix and match the types of beans, add some corn, try different types of salsa, add some jalapeños, play around with the cheese... really the possibilities are endless.  I like serving the chili with tortilla chips, and if I have one available, chopping an avocado over the top.  I made this on the first chilly day we've had this fall, and it was the perfect way to welcome the cooler weather.  And I know for a fact that we'll be enjoying this all winter long.  This is a big hit with my whole family, and it's pretty much my go-to when taking a meal to a new mom, leaving dinner for the babysitter, weekend football watching, whatever.  It doesn't get any easier or tastier than this!

Crockpot White Bean Chicken Chili

I prefer my chili to be on the thicker side, but if you like it thinner/more like soup, then I'd suggest adding a cup or so of chicken broth.

• 4 (15-oz) cans white beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into cubes
• 3 cups salsa (any heat level you prefer)

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.