This recipe has been passed on so its original source is unknown. It is a HUGE hit every time it is made and has been requested repeatedly. Now you can make it and know where to go when you want to make it for your parties and family gatherings.
Ingredients:
1 can diced tomatoes (petite is recommended) - do not drain
1 can diced tomatoes with chillies - do not drain
1 can corn - drained
1 can black beans - drained and rinsed
1 chopped red pepper (optional)
1 chopped green pepper
1 small sweet onion - diced
2 cloves garlic - diced
cilantro
juice from one lemon
salt and pepper
Directions:
1. Combine all ingredients. Let set in fridge for 2-3 hours.
2. Serve with your favorite tortilla chips or use as a filling for your chicken wraps.
Thursday
Black Beans with Ham and Kale
This is another recipe high in fiber and very healthy for you. No changes where made from the original so the information below is exactly as you will find on the Whole Food Market site.
Image from Whole Food Market website
Image from Whole Food Market websiteIngredients
2 tablespoons olive oil
1 (1/2-pound) piece cooked ham, cut into small cubes
2 bunches kale (about 1 pound total), stemmed and roughly chopped
Salt and pepper to taste
1 yellow onion, chopped
3 (15-ounce) cans black beans (no salt added), rinsed and drained, divided
2 cups water
1 teaspoon ancho chili powder, more to taste (optional)
1 1/2 tablespoons brown sugar
Method
1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add ham and cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer ham to a small bowl; set aside.
2. Add kale, salt and pepper to pot and cook, tossing often, until just wilted, 1 to 2 minutes. Transfer to a large bowl; set aside.
3. Heat remaining 1 tablespoon oil in pot then add onions. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until golden brown, 10 to 12 minutes.
4. Meanwhile, put 1/3 of the beans and all of the water into a blender and purée until smooth; set aside.
5. When onions are golden brown, add whole beans, chili powder, sugar, reserved ham, puréed bean mixture and salt and pepper to pot, stir well and bring to a simmer over medium high heat.
6. Cover pot, reduce heat to medium low and simmer for 5 minutes. Stir in reserved kale and serve.
Nutrition
Per serving (about 13oz/371g-wt.): 290 calories (80 from fat), 8g total fat, 1g saturated fat, 25mg cholesterol, 510mg sodium, 38g total carbohydrate (12g dietary fiber, 5g sugar), 18g protein
Quick Beaf Lo Mein (Less Ingredients)
This recipe was tested just this week and was a success. The link you will find attached to the title of this blog takes you to the original recipe. The recipe listed below has less ingredients but still tastes great. Once again, this recipe was tested because of the recent search for meals with more fiber. The fiber content of the recipe comes for the broccoli and the pasta.
Image from www.homemadesimple.comIngredients:
3 tablespoons of amino sauce ( has WAY less sodium than soy sauce)
2 tablespoons of brown sugar (could use less)
1 tablespoon of chili powder
4 cups of whole wheat spaghetti (recommend Ronzoni Healthy Harvest)
2 teaspoons of olive oil
1 tablespoon fresh ginger (peeled and minced)
4 garlic cloves (minced)
3 cups of broccoli florets
an onion
1 lb of flank streak, cut in long strips (strew beef works as well)
1. In a small bowl mix together the first 3 ingredients. Set aside.
2. Begin cooking pasta.
3. In a large skillet over medioum heat, saute ginger, garlic, broccoli and onion for 5 minutes in the olive oil. Add steak and cook for another 5 minutes or until done.
4. Add pasta and amino sauce mixture to the skillet and cook another 1-2 minutes, stirring constantly.
Tuesday
Cinnamon Pear Compote
Winter is a difficult time to include fruits in ones diet as the prices are very high for many fruits. Although it is a challenge, it is also a good time for adding fruit with high fiber. Pears are one of the Fall/Winter fruits that are high in fiber. Fiber is such and important part of ones diet but is often over looked. One should try to add soluble and insoluble fibers (about 28grams for females and 38 for males a day) in their diet for assisting with their digestive system.
The following recipe is my adaptation of the Cinnamon Pear Compote from Whole Foods Market.
2 pears (cut and cored but NOT peeled)
1/3 cup of apple juice (organic and sugar free)
2 teaspoons of cinnamon
2 teaspoons of butter
1 tablespoon of honey (if desired)
1 tablespoon of apple cider vinegar
salt to taste
Place first four ingredients into a pan and cook for about 10 minutes. Add the vinegar and salt and cook for another 5 minutes or until the liquid thickens.
This is delicious on ice cream. If you would like to have a dish with some insoluble fiber (as the pears are soluble) add a 1/4 cup of the pear compote to a bowl with a 1/4 of rolled oats and as much plain yogurt as desired. This is like a parfait that is very delicious.
Lucky you! You get two recipes in one post :).
The following recipe is my adaptation of the Cinnamon Pear Compote from Whole Foods Market.
2 pears (cut and cored but NOT peeled)
1/3 cup of apple juice (organic and sugar free)
2 teaspoons of cinnamon
2 teaspoons of butter
1 tablespoon of honey (if desired)
1 tablespoon of apple cider vinegar
salt to taste
Place first four ingredients into a pan and cook for about 10 minutes. Add the vinegar and salt and cook for another 5 minutes or until the liquid thickens.
This is delicious on ice cream. If you would like to have a dish with some insoluble fiber (as the pears are soluble) add a 1/4 cup of the pear compote to a bowl with a 1/4 of rolled oats and as much plain yogurt as desired. This is like a parfait that is very delicious.
Lucky you! You get two recipes in one post :).
