Saturday, March 06, 2010

Weekly Menu #14 - Heather

Black Bean Burgers

This is a great recipe. It made about 8 patties, so we had leftovers. The next day, I ate one of the patties with salsa, a little shredded cheese and a dab of cottage cheese. It was great.

1 15 oz. can of black beans, drained and rinsed
¼ cup of onions, finely chopped
⅓ cup of whole kernel corn
¼ cup thick and chunky salsa
1 garlic clove, pressed
2 tablespoons snipped fresh cilantro or parsley
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup dry bread crumbs
2 egg whites, lightly beaten

Mash up the beans in a mixing bowl. Add the other ingredients, bread crumbs and egg last. Mix it all well. Form into patties and fry as you would hamburgers. Fix on buns as you would burgers, adding tomato, lettuce and other condiments as you like.

This is a decadent dish. The cream cheese is super delicious. When I made this I had a revelation about frozen spinach. Why buy it? Instead, since I always have fresh spinach on hand, I steamed a bunch and then chopped it up. There was no need to squeeze the liquide out or anything. Plus it was really tasty.
8 oz uncooked rigatoni1 tablespoon olive oil
1 cup finely chopped onion
1 10 oz pkg frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5 oz) can Italian style diced tomatoes
1 8 oz container chive and onion cream cheese
½ tsp salt
½ tsp pepper
1 ½ cups of shredded mozzarella cheese

Prepare rigatone according to package directions

Meanwhile, spread oil on bottom of an 11x7 baking dish: add onion in a single layer. Bake at 375 for 15 min or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish and sprinkle with cheese.
Bake, covered, at 375 for 30 min. Uncover and bake 15 more minutes until bubbly.

Amy's Yummy Flatbread Open Faced Sandwich
At Amy's house this last weekend they made a really yummy flatbread. It may sound odd, but it was really tasty!! I'll probably choose a nice salad from previous recipes to add to the meal. -H
We didn't quite make this recipe as listed. It was a rushed night so we put hummus, tomato, chicken and feta on our flat bread. Will keep idea for another time.

WW Crust...they used a Mediterranean flatbread
Layered on top... Salsa...Newmans own, cnunky mild
TONS of fresh minced garlic
Sliced red bell peppers
Mozzarella cheese

Chicken Enchiladas
Jill said this was great and that only 1-2 chicken breasts are needed.
4-6 chicken breasts, cooked and shredded
1 green pepper, diced
1 small can mild Jalapeno peppers, diced (opt)
1 onion, diced and sauteed
¾ cup almonds, slivered
½ lb Monterey jack cheese, grated
½ lb cheddar cheese, grated
1 cup sour cream
Flour tortillas 8-10 inch diameter
2 cans of enchilada sauce
FILLING... in a bowl, combine chicken, almonds, most of the onions, peppers, olives, and cheese. Mix in sour cream and some enchilada sauce to make a moist filling.

PREPARATION... in skillet large enough to hold tortilla, warm enchilada sauce. Dip tortilla in warm sauce to soften and coat. Fill tortilla with approx 1/4 cup of filling. Roll up and place in a baking dish. Don't crowd. When pan is full sprinkle with remaining peppers, onions, olives and cheeses on top. IF you think it needs it, add enchilada sauce.

Bake uncovered 350 for 25 in or until bubbly and heated.

Serves 6 Hands-On Time: 15m Total Time: 30m

* 1 pint cherry tomatoes, halved (about 2 cups)
* 2 tablespoons olive oil, plus more for drizzling
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 10 sprigs fresh thyme
* 1 pound pasta (such as rigatoni or penne), cooked according to the package directions
* 1 1/2 cups fresh ricotta
* zest of 1 lemon


1. Preheat oven to 425ยบ F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.

2. Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.

Quick Tip
Cook the pasta and tomatoes in advance to assemble this dish in no time.

P.S. I usually make full recipe but only bake half and freeze the other half for another meal later.

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