BLACK BEAN SCRAMBLE

BLACK BEAN SCRAMBLE

Thanks to canned black beans, purchased salsa, and pre-shredded cheese, this protein-rich breakfast can be prepared in minutes. To multiply the recipe, season the eggs in one big batch, but scramble each portion individually.

YIELD: 

Serves One

DIFFICULTY: 

Easy

PREP TIME: 

5-7 Minutes

COOKING TIME: 

5-7 Minutes

Ingredients

2 Horizon Organic eggs1/4 teaspoon ground cuminDash of garlic saltDash of freshly ground black pepper1/4 cup canned black beans drained and rinsed1 tablespoon purchased chunky salsa1/4 cup Horizon Organic shredded Mexican cheese

Directions

Whisk together the eggs, cumin, garlic salt, and pepper and set aside. Place the beans and salsa in a small nonstick skillet over medium high heat and cook, stirring often, for about 30 seconds, until the salsa liquid has evaporated. Add the egg mixture to the skillet and cook, stirring, until the eggs are nearly done. Add half of the cheese and continue to cook, stirring, until the eggs reach the desired consistency. Transfer to a plate, sprinkle with the remaining cheese, and serve.

Nutrition Information

Calories 368; Carbohydrates 12g; Protein 23g; Fiber 2g; Fat 25g; Saturated Fat 11g; Cholesterol 446mg; Sodium 470mg; Calcium 30% DV; Iron 9% DV

Chicken Burrito bowls

INGREDIENTS
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
11. Meal-prep FTW! Enjoy!

Sauteed garlic fresh green beans

• 1 1/2 tablespoons olive oil
• 3/4 pound fresh green beans, trimmed
• 1/2 teaspoon onion salt

• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• freshly ground pepper to taste
• Add all ingredients to list

Directions

Print 

• Prep
  5 m
• Cook
  5 m
• Ready In
  10 m

1. Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Cheddar Ranch Potatoes

INGREDIENTS

Servings: 10

9 red potatoes
½ cup ranch dressing
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 cup cheddar, shredded
¼ cup chives, chopped

PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube. 
3. Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes. 
4. Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
5. Bake for 30-35 minutes, or until nicely browned.
6. While still hot, mix in cheddar and chives.
7. Allow to cool for 5 minutes.
8. Serve warm and enjoy!

Corn and Black Bean chopped salad

INGREDIENTS

• 3 cups chopped iceberg lettuce
• 2 cans (8-3/4 oz each) whole kernel corn, drained
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
• 2 tablespoons Pure Wesson® Canola Oil

DIRECTIONS

1. Toss together all ingredients in large bowl until combined.

COOK'S TIPS

Add your favorite shredded cheese to make this salad more hearty.

NUTRITION INFORMATION

• Calories: 140
• Serving Size: 6 servings (1 cup each)

Crockpot Chicken Fajita soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese
• Optional Toppings:
• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

PREP TIME: 5 MIN

 

COOK TIME: 15 MIN

 

TOTAL TIME: 20 MIN

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 1/2 cup masa harina (corn flour)
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

DIRECTIONS:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.

Lasagna soup

INGREDIENTS

• 1/2 pound of pasta (I used rotini)
• 1 tablespoon oil
• 12 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flake (omit if you don’t want the heat)
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
• 4 cups chicken broth/stock
• 28 oz can fire roasted diced tomatoes
• 2 heaping tablespoons tomato paste
• 1/2 cup cottage or ricotta cheese
• 1/2 cup freshly shredded parmesan cheese
• 2 1/2 cups mozzarella cheese, shredded

Need to convert the measurements? Click here!

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
8. Serves about 6