Slow Cooker Chicken and Yellow Rice

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:

  1. Put chicken, whole onion, and bay leaves in the crock pot.
  2. Add 4 cups of broth to the pot.
  3. Cook for 4 hours on high or until the chicken is fully cooked.
  4. Remove onion and bay leaves.
  5. Add the remaining broth and rice to the pot and mix well.
  6. Cook for 1 hour or until rice is cooked.
  7. Add salt and pepper to taste

Cowboy Cavier

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:

  1. Follow the directions on the package for cooking black beans and black-eyed peas.
  2. Combine olive oil, white wine vinegar, lime juice, sugar, and spices and whisk together
  3. Add the remaining ingredients to the mixture and slowly combine until fully combined.
  4. Refrigerate for 2 hours then serve.

Grits Breakfast Bowl

Ingredients:

  • 1 cup of Grits
  • 1 cup of cheddar cheese
  • 4 eggs
  • 4 pieces of bacon
  • 1 tablespoon of chopped chives
  • Salt
  • Pepper

Instructions:

  1. Boil water for grits
  2. Stir grits and salt into boiling water then return water to boil
  3. Reduce heat to low and cover
  4. Cook for 3 to 5 minutes, stirring occasionally 
  5. Once cooked, stir in cheese
  6. Cook bacon in pan over medium heat
  7. Remove bacon and add eggs to pan
  8. Cook eggs in pan however you prefer and sprinkle with salt and pepper
  9. Pour grits into bowl and top with bacon, eggs, chives, and seasoning of your choice.

Red Kidney Bean & Quinoa Salad

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:

  1. Follow the directions on the package for red kidney beans and lentils.
  2. Set both aside and allow to cool.
  3. Rinse quinoa under cold water.
  4. Add water and quinoa to the pot and boil for 9-11 minutes, stirring occasionally.
  5. Once cooked, remove the quinoa and place in a bowl to cool.
  6. Combine cooked beans and quinoa once both are cooled.
  7. Add bell pepper, corn, red onion, avocado, garlic, and cilantro, and refrigerate.
  8. In a separate bowl, combine olive oil, lime juice, salt, and chili powder.
  9. Drizzle dressing over the salad.

Vegan Lentil Chili

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:

  1. Follow the directions on the bags for beans and lentils.
  2. Chop onions and bell pepper.
  3. Sauté onions and pepper in a large pot with olive oil until soft.
  4. Add seasonings and garlic and stir for 1-2 minutes.
  5. Add tomatoes, broth, beans, and lentils and stir.
  6. Adjust heat so broth begins to boil.
  7. Then lower the heat and allow the chili to simmer in a pot covered.
  8. Cook for around 30 minutes or until beans are tender, stirring occasionally.
  9. Add salt and pepper to taste.

Cheesy Broccoli, Chicken, and Rice Casserole

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:

  1. Preheat oven to 350 degrees.
  2. Cut chicken into small pieces and add seasonings.
  3. Heat 2 tablespoons of butter in a pot over medium-high heat.
  4. Once, melted add chicken and cook for 5 minutes or until all sides are fully brown.
  5. Remove from pot and set aside.
  6. Add onion to the pot and cook until golden.
  7. Add in garlic and stir for 30-45 seconds.
  8. Add broth, rice, water, and chicken to the pot.
  9. Stir together and bring to a boil.
  10. Reduce heat and allow to simmer for 10 minutes, covered.
  11. Stir in broccoli, cover pot, and cook for 10 more minutes or until rice is fully cooked.
  12. Stir in milk, then add half of the cheese.
  13. Mix together.
  14. Add mixture to a slightly greased pan and top with remaining cheese.
  15. Cover and bake for 15 minutes or until cheese is melted.
  16. Melt the remaining 2 tablespoons of butter.
  17. Combine crushed crackers and butter.
  18. Remove the casserole from the oven and add topping.
  19. Bake uncovered for 10 more minutes.

Taquitos

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:

  1. Follow the directions for beans on the package.
  2. Preheat oven to 400 degrees.
  3. In a blender or food processor, combine beans, corn, onions, cilantro, lime juice, and seasonings until smooth.
  4. Spread 2-3 tablespoons of bean mixture onto each tortilla and add cheese on top.
  5. Fold tightly and brush with olive oil.
  6. Bake in the oven for 10-12 minutes or until brown.

Cornmeal Muffins

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:

  1. Preheat oven to 400 degrees.
  2. Grease muffin cups.
  3. Sift cornmeal batter, sugar, and flour.
  4. In a separate bowl, beat the egg with a fork enough to blend the yolk and white.
  5. Stir milk and shortening into the egg.
  6. Add dry ingredients and blend. Beat until smooth.
  7. Grease the muffin pan and add the mixture.
  8. Bake for 25-30 minutes or until the tops are golden brown.

Vegetarian Chili

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:

  1. Cook beans in chicken stock and slightly shorter than the directions, so the beans are only mildly soft
  2. Cook protein over the stove until brown
  3. Sauté veggies in olive oil and a pinch of salt.
  4. Add all of the ingredients to an extra-large slow cooker
  5. Cook on low for 8 hours

Slow Cooker Pinto Bean Soup

Ingredients:

  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil

Instructions:

  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.