Ingredients:
- 2 cups of rice
- ½ chopped red bell pepper
- ½ chopped green bell pepper
- 1 diced medium yellow onion
- 4 cups of broth
- 3 cloves of minced garlic
- 2 teaspoons of Cajun seasoning
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 bay leaf
- ¼ cup of parsley
- Olive oil
Instructions:
- Sauté peppers, onions, and garlic for 5 minutes or until soft in a saucepan.
- Add seasoning, broth, and bay leaf to the pan.
- Mix and bring to a boil.
- Add rice and reduce heat to low.
- Allow to simmer with the lid on for 20-25 minutes or until the rice has absorbed liquid.
- Remove from heat and fluff with a fork.
- Garnish with parsley and serve.
Ingredients:
- 4 boneless chicken breasts
- 5 cups of chicken broth
- 2 cups of yellow rice
- 1 medium yellow onion
- 3 bay leaves
- Salt
- Pepper
Instructions:
- Put chicken, whole onion, and bay leaves in the crock pot.
- Add 4 cups of broth to the pot.
- Cook for 4 hours on high or until the chicken is fully cooked.
- Remove onion and bay leaves.
- Add the remaining broth and rice to the pot and mix well.
- Cook for 1 hour or until rice is cooked.
- Add salt and pepper to taste
Ingredients:
- ½ cup olive oil
- 1 cup of cooked black beans
- 1 cup of cooked black eyed peas
- 1 ½ cups of sweet corn
- 1 medium red onion
- 2 medium tomatoes
- ½ cup of chopped bell pepper
- ⅓ cup of chopped cilantro
- ¼ cup of lime juice
- 1 teaspoon of salt
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of sugar
- ⅓ cup of white wine vinegar
Instructions:
- Follow the directions on the package for cooking black beans and black-eyed peas.
- Combine olive oil, white wine vinegar, lime juice, sugar, and spices and whisk together
- Add the remaining ingredients to the mixture and slowly combine until fully combined.
- Refrigerate for 2 hours then serve.
Ingredients:
- 1 cup of Grits
- 1 cup of cheddar cheese
- 4 eggs
- 4 pieces of bacon
- 1 tablespoon of chopped chives
- Salt
- Pepper
Instructions:
- Boil water for grits
- Stir grits and salt into boiling water then return water to boil
- Reduce heat to low and cover
- Cook for 3 to 5 minutes, stirring occasionally
- Once cooked, stir in cheese
- Cook bacon in pan over medium heat
- Remove bacon and add eggs to pan
- Cook eggs in pan however you prefer and sprinkle with salt and pepper
- Pour grits into bowl and top with bacon, eggs, chives, and seasoning of your choice.
Primary Ingredients:
- 1 ½ cups of quinoa
- 1 ½ cup of cooked red kidney beans
- 1 ½ cup of lentils
- 1 can of corn
- 1 chopped red bell pepper
- ½ a small chopped red onion
- 1 chopped avocado
- 3 cups water
- 2 cloves of minced garlic
- ¼ cup of chopped cilantro
Dressing Ingredients:
- 2 tsp of olive oil
- ¼ cup of lime juice
- ½ tsp of salt
- ½ tsp of chili powder
Instructions:
- Follow the directions on the package for red kidney beans and lentils.
- Set both aside and allow to cool.
- Rinse quinoa under cold water.
- Add water and quinoa to the pot and boil for 9-11 minutes, stirring occasionally.
- Once cooked, remove the quinoa and place in a bowl to cool.
- Combine cooked beans and quinoa once both are cooled.
- Add bell pepper, corn, red onion, avocado, garlic, and cilantro, and refrigerate.
- In a separate bowl, combine olive oil, lime juice, salt, and chili powder.
- Drizzle dressing over the salad.
Ingredients:
- 1 cup of lentils
- 1 cup of black beans
- 1 cup of kidney beans
- 1 chopped bell pepper
- 1 medium onion
- 3 cloves of minced garlic
- 1 can of diced tomatoes
- 4 cups of broth
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- ¼ teaspoon of black pepper
- Olive oil
Instructions:
- Follow the directions on the bags for beans and lentils.
- Chop onions and bell pepper.
- Sauté onions and pepper in a large pot with olive oil until soft.
- Add seasonings and garlic and stir for 1-2 minutes.
- Add tomatoes, broth, beans, and lentils and stir.
- Adjust heat so broth begins to boil.
- Then lower the heat and allow the chili to simmer in a pot covered.
- Cook for around 30 minutes or until beans are tender, stirring occasionally.
- Add salt and pepper to taste.
Ingredients:
- 2 boneless, skinless uncooked chicken breasts
- 1 ½ cups of white rice
- 2 cups of chicken broth
- 2 cups of water
- 2 ½ cups of chopped broccoli florets
- 2 cups of shredded cheddar cheese
- ½ cup of milk
- 1 yellow onion
- 2 cloves of minced garlic
- 1 cup of crushed Ritz crackers
- 1 teaspoon of Italian seasoning
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1 teaspoon of thyme
- 4 tablespoons of butter
Instructions:
- Preheat oven to 350 degrees.
- Cut chicken into small pieces and add seasonings.
- Heat 2 tablespoons of butter in a pot over medium-high heat.
- Once, melted add chicken and cook for 5 minutes or until all sides are fully brown.
- Remove from pot and set aside.
- Add onion to the pot and cook until golden.
- Add in garlic and stir for 30-45 seconds.
- Add broth, rice, water, and chicken to the pot.
- Stir together and bring to a boil.
- Reduce heat and allow to simmer for 10 minutes, covered.
- Stir in broccoli, cover pot, and cook for 10 more minutes or until rice is fully cooked.
- Stir in milk, then add half of the cheese.
- Mix together.
- Add mixture to a slightly greased pan and top with remaining cheese.
- Cover and bake for 15 minutes or until cheese is melted.
- Melt the remaining 2 tablespoons of butter.
- Combine crushed crackers and butter.
- Remove the casserole from the oven and add topping.
- Bake uncovered for 10 more minutes.
Ingredients:
- 10 corn tortillas
- ¼ cup of cilantro
- ½ cup of sweet corn
- ¼ cup of chopped yellow onions
- 1 tablespoon of lime juice
- ½ cup of shredded cheese of your choice
- 1 cup of cooked black beans
- Garlic powder
- Salt
- 1 tsp of chili powder
- Olive oil
Instructions:
- Follow the directions for beans on the package.
- Preheat oven to 400 degrees.
- In a blender or food processor, combine beans, corn, onions, cilantro, lime juice, and seasonings until smooth.
- Spread 2-3 tablespoons of bean mixture onto each tortilla and add cheese on top.
- Fold tightly and brush with olive oil.
- Bake in the oven for 10-12 minutes or until brown.
Ingredients:
- 1 cup of yellow Dixie Lily cornmeal
- 1 cup of sifted plain flour
- 1 large egg
- 1 cup of milk
- ¼ cup of cooking oil or melted shortening
- ¼ cup of sugar
Instructions:
- Preheat oven to 400 degrees.
- Grease muffin cups.
- Sift cornmeal batter, sugar, and flour.
- In a separate bowl, beat the egg with a fork enough to blend the yolk and white.
- Stir milk and shortening into the egg.
- Add dry ingredients and blend. Beat until smooth.
- Grease the muffin pan and add the mixture.
- Bake for 25-30 minutes or until the tops are golden brown.
Ingredients:
- 2 lbs. of plant-based ground beef
- 1 ½ pounds of plant-based sausage
- 6 – 8 Cloves of garlic minced
- 1 can of corn
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 white onion diced
- 2 jalapenos minced
- 1 (6 oz.) can of tomato paste
- 2 Cans Rotel tomatoes
- 1 (28 oz.) can of crushed tomatoes
- ½ Lb. cooked China Doll or Dixie Lily kidney beans
- ½ Lb. cooked China Doll or Dixie Lily black beans
- 1 (12 oz.) bottle of Bud Light or another pilsner
- 4 bay leaves
- 2 tablespoons of cumin
- 4 tablespoons of chili powder
- ½ teaspoon of cayenne pepper
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- 3 teaspoons of creole seasoning
- 3 Tablespoons oregano
Instructions:
- Cook beans in chicken stock and slightly shorter than the directions, so the beans are only mildly soft
- Cook protein over the stove until brown
- Sauté veggies in olive oil and a pinch of salt.
- Add all of the ingredients to an extra-large slow cooker
- Cook on low for 8 hours
