Black Beans and Rice

INGREDIENTS:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 1 3/4 cups rice, cooked with 3 1/2 c water

DIRECTIONS:

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
3. For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

Broccoli Salad

1 lb. fresh broccoli, cut into bite sized pieces
1 cucumber, sliced
1 lb. bacon, cooked and crumbled (opt)
1 small red onion, diced finely
½ cup dried cranberries
¾ cup sunflower seed kernels
1 cup light mayonnaise
 ½ cup sugar
2 tsp. white vinegar

 Instructions

1. Toss broccoli with bacon, onion, cranberries and sunflower kernels.
2. Whisk together mayo, sugar and vinegar.
Toss dressing in with broccoli salad an hour or two before serving.
Refrigerate until ready to serve. Stir before serving. Enjoy!

Creamy Broccoli Salad Author: Jen Nikolaus (thanks to Megan for introducing it to me!!)

Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
2 (8 oz) cans tomato sauce (original recipe calls for 1 but it's really thick)
10 oz package frozen corn
2 (14 oz) can diced tomatoes (original recipe calls for 2 cans, 10 oz with chilies)
4 oz can chopped green chili peppers (or less.  I didn't add)
1 packet taco seasoning
1 tsp cumin
1 tsp chili powder
1 c shredded chicken or 1 c taco quinioa
1/4 chopped cilantro for in it and some for on top individual servings

Combine all in slow cooker and cook on low 4-5 hours for high 3 hours.
(You can use raw chicken.  Cook low 8-10 hours or high 4-6 hours.  Take out half hour before and shred then put back in).

Top with fresh cilantro, sour cream, chips, onions, cheese, Fritos, etc.

From Vickie Allen

Zucchini Muffins

INGREDIENTS:

• 3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
• 2 large eggs
• 1/3 cup canola, avocado, vegetable or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
• 1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
• Raw or coarse sugar for sprinkling on top, optional
• 
  

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
5. Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don’t overmix! It’s ok if the batter is still slightly lumpy.
6. Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
7. Bake for 19-22 minutes until the tops spring back lightly to the touch.
8. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

NOTES:

You don’t need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I’ve given a weight and general cup measure for the zucchini once it is lightly squeezed. 

Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!

From Mel's Kitchen Cafe

• Doubled:
• 1 1/4 c sugar
• 4 eggs
• 2/3 c oil
• 2 tsp vanilla
• 2 1/2 flour
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 c zucchini, lightly squeezed
• 1 c chocolate chips plus a few on top

Instant Pot Baked Potatoes

1. Place 1 c cold water at the bottom of pot.
2. Place washed and pierced potatoes on top of rack in the pot.
3. Tighten lid.  Set to high pressure and cook:
1. 10 min for small potatoes
2. 14 min for small-med potatoes usually that you get from the grocery store 
3. 20 for large potatoes (from Costco)
4. When it's done let pressure release naturally for about 10 min.  Then, turn valve to release remaining pressure.
5. Optional (haven't done it): brush with olive oil and sprinkle sea salt. Bake at 400 for 10 min to crisp.

From this site.

Marissa's Brownies

This recipe is super easy and fits the pan perfectly:

2 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
5 eggs
1 cup oil
1 tsp vanilla
1 cup chocolate chips

Mix all ingredients together and pour into well-greased 9x13 pan.  Sprinkle with the chips on top.  Bake 350 degrees for 30 minutes.

From Marissa Redder

Hot Fudge Sauce

2 c sugar
1/4 c cocoa
1/4 c butter
1/4 c flour
1 can evaporated milk
2 tsp vanilla

Whisk sugar, cocoa and flour in medium pot.  Add evaporated milk.  Whisk.  Heat on medium??   Add butter stirring constantly.  Once it comes to a boil stir constantly for 2 1/2 minutes.  After it cools add vanilla.

From Marissa Redder