Where's The Meat?

Do you ever make something new, and it's not until your family is in the middle of eating it, or even after they are all done, they realize there was something about it they didn't notice at first? Well, that is exactly what happened when I made this for my boys.

Now, it got rave reviews. They both couldn't get enough of it. And it wasn't until supper was over, and everything was put away my husband looked at me and said "So, was that ground beef in there?" That's when I got the privilege of telling him they had just eaten an entire meat-free meal! It wasn't even that I was trying to have a meat-free night, it was simply a recipe a friend had given me and I wanted to try it. I was in the mood for a fresh, light casserole, and this absolutely fit the bill.

But don't let that description fool you...it is plenty filling too.

After I explained to Mr. Everyday that there was no meat in the dish at all, we both agreed it had to be the black beans that "fooled" them, or at least provided enough substance the meat wasn't missed at all. Plus, I think with the flavor of the taco seasoning, the brain was tricked into thinking there was "taco meat" in there.

If you are a meat-free family, I think this is something the adults and kids will both enjoy. Or if maybe you're trying to cut back on the meat in 2014, this hearty meal would be a great way to do so, without feeling like you're depriving yourself of anything. Super easy, super tasty and super convenient, this makes a fantastic weeknight meal for meat lovers and non-meat lovers alike.

Mexican Black Bean "Lasagna" Adapted from Mom on a Mission

12 small flour tortillas

1 (15 oz.) can corn, drained

1 (15 oz.) can black beans, rinsed and drained

1 small onion, finely chopped

1 TBS taco seasoning

1 (28 oz.) can diced tomatoes, drained

1 (4 oz.) can green chilies

2 c. shredded Mexican blend cheese

1/2 c. shredded cheddar cheese

1/4 c. cilantro, chopped for garnish

Sour Cream, for garnish

Preheat oven to 400. In a medium bowl, combine corn, black beans, onion, tomatoes, and chilies. Sprinkle with taco seasoning. Stir well to combine. Spray a 9x13 pan with cooking spray. Layer 4 tortillas in bottom of dish, over lapping if necessary. Spoon 1/3 bean mixture on top. Sprinkle with 1/3 Mexican cheese. Repeat layers twice more, ending with cheese. Also sprinkle top layer with cheddar cheese. Cover with foil and bake for 30 minutes until bubbly. Garnish with cilantro and sour cream.

Shared on The Country Cook Jan. 10, 2014

Soul Food Saturday #37

Good Morning, and welcome to the first weekend of 2014! I hope you had a wonderful holiday and rang in the New Year with those you love the most. If you're keeping with tradition and want one more pork meal to add some luck to your new year, Bekki has something I think you'll enjoy!

One night all I could think about was lo mien noodles in spicy peanut sauce. I don’t eat much pasta now days and didn't have any to cook even if I had thought about it a few minutes longer. So I decided why not take it another way? Add meat to the peanut sauce and some shredded cabbage. I’d get the sauce and veggies at the same time. Who doesn't need one more one pot meal? If you’re like me, I can never have enough new ones. Grab a pen you’re going to want to jot this one down. Enjoy!

Pork with Cabbage and Spicy Peanut Sauce

2 lb. boneless pork roast, chopped

1 large onion, sliced

1 small head of cabbage, shredded

2 tbs. crunchy natural peanut butter

¾ c. soy sauce

1 tbs. red pepper flakes

3 tsp. granulated garlic

Salt to taste

1 tbs. olive oil

In a large pan add oil and onions. Cook until onions are clear. Add pork, season with salt garlic and half of red pepper flakes. Stir to combine. Cook until pork is cooked through. Make a small space in the middle of the pan by pushing pork back against edges of pan. Add peanut butter and allow it to melt slightly. Add 1/3 of soy sauce and stir into peanut butter to begin to thin it. As it bubbles it will thicken and continue to melt. Add the second third and continue to stir. Then the final addition, it will be loose enough to distribute throughout the pork. Add the remaining red pepper flakes, and then stir to combine with pork with the sauce. Add shredded cabbage and stir to coat with the sauce. Cover and cook until cabbage is tender, stirring often.

Meal Plan Jan 5- 10

*New Recipe
Links to Recipes on Blog
^Recipe being re-blogged


Sunday
Penne with Pumpkin and Sausage*
Garlic Knots

Monday
Butter Bean Soup
Biscuits

Tuesday
Green Chile Chicken Quesadillas*
Spanish Rice

Wednesday
Sloppy Joes
Sweet Potato Fries
Cottage Cheese
Beets

Thursday
Eggs
Bacon
Hashbrown Cake
Toast

Friday
Olive Cheese Bread^
Easy Caesar Salad

A Blogger's Craving

Well, it's January 3rd people. It's all over for another year. If you're like me and this time of the year is a little depressing, believe me, I know how you feel. For a couple weeks post holidays I'm always in a little bit of a funk. I can't help it. I feel like there is nothing to look forward to. Which, I yes I know, is completely ridiculous, but with the dark cold days, my mood isn't always the best. However, it's a new year, and we had a fantastic Christmas, so I'm going to look on the bright side and be happy this is my first post of 2014, and it's a great one!

Many times on this blog, you read that recipes hit our table because of requests from everyone from my husband, to my son, to my dad, to my mom! But today, I've got a dish for you that is all about me! This meal came to be because of one simple thing. I was craving artichokes and needed to find way to include them in a meal to satisfy said craving.

If you love artichokes too, this dish is for you. If you love mushrooms, this dish is for you. If you love pasta in cream sauce, this dish is for you. If you love chicken...well, you get the picture. This is one of those dinners you're family will be so impressed with (heck, it's even nice enough to entertain with) but truly isn't that hard at all. It can feed a crowd too, which is a great way to make not so cheap ingredients like chicken and artichokes stretch a little farther.

My cravings don't always get the same attention as my loved ones; and that is okay with me. It's my job to makes sure their stomachs are full, and taste buds are satisfied. But sometimes a girl just has to treat herself, and listen to her inner foodie too. Especially when a little bit of seasonal depression has set in, and food is one of the few comforting things around!

Chicken, Artichoke and Mushroom Egg Noodles
1. 5 lbs. chicken tenders, cut into large chunks
4 TBS olive oil, divided
1 lb. egg noodles
8 oz. button mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained well and chopped
2 c. heavy cream
3 garlic cloves, minced
4 TBS butter, divided
1 TBS flour
4 TBS dried parsley, divided
2 tsp. dried thyme
Salt and Pepper to taste

Bring a large pot of water to boil. Meanwhile, in a large skillet, heat 2 TBS olive oil on medium-high heat. Add chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove and wipe out skillet if necessary. Add 2 TBS olive oil and bring back up to heat. Add mushrooms and garlic. Cook until mushrooms are brown, about 5 minutes. Season with salt and pepper. Add artichokes and continue cooking for 2 minutes. Add 1 TBS butter. Allow to melt. Sprinkle with flour and cook for 1 minute. Add Add cream. Bring to a boil. Reduce heat and allow to simmer about 10 minutes until slightly thickened. (Should coat the back of a spoon.) Add thyme and 2 TBS parsley. Return chicken to pan and stir to combine. Keep warm. When noodles are cooked, drain well and return to hot pot. Add 3 TBS butter, 2 TBS parsley, salt and pepper. Stir well. To serve top noodles with chicken sauce and garnish with more parsley if desired.

Artichokes at Very Good Recipes

Bitter Cold

Has the deep freeze of winter found it's way to your neck of the woods yet? I can honestly say, it found us in Indiana, and much sooner than what we are normally used to. Sure, we live in the Midwest, and during winter we know it's going to get cold...very cold, but when the wind chill factors are in the negative digits 2 weeks before Christmas, before the first official day of winter, they seem even more harsh to our bodies that are trying to adapt.

We're talking the kind of cold that takes your breath away the second you step out into it. The kind of cold that you feel like you have to squint when you're outside. Not because the sun is too bright...there is no sun...but you're afraid your eyes are going to freeze open! That kind of bone chilling cold is exactly what we were dealing with the day I made this soup.

We love soup, anytime, but no other time more than when we are freezing. When the thermometer can't get above zero, it just makes the soup taste better. It fills you up, thaws you out, and helps your body to feel more human-like again.

Now, if you're like my husband and after reading the recipe ask "Um, where is the protein?", don't worry. You won't miss it! Yep, it's all veggies, of every color you can think of, hanging out to make something so delicious I guarantee you will be making it again and again during these cold winter months. Plus, you can add other veggies, substitute others out, the possibilities are endless!

If you feel like you will never be warm again, think about hot sunny days spend on the warms sands of a beach somewhere. Go to that happy place in your head; and then make this soup!

Slow Cooker Veggie Soup Adapted from Hometown Christmas
3 (14 oz.) cans chicken or vegetable broth
3/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 (14 oz.) can diced tomatoes, with juice
2 medium zucchini, diced
2 medium yellow squash, diced
8 small red potatoes, diced
3 medium carrots, diced
1/2 TBS dill weed
1 TBS dried oregano
1 TBS dried parsley
Salt and Pepper to taste
Green Onions, for garnish

Place all ingredients, except green onions in Crock Pot. Stir to combine. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 6 more hours. Garnish with green onions before serving.

Soup at Very Good Recipes