Black Bean Lentil Salad with Cumin-Lime Dressing

Ingredients

1 cup dry lentils (green or brown) ($1.19/bag)
15 oz. can black beans, rinsed and drained (Wild Harvest Organic $1.18)
1 red bell pepper ($1.00)
1/2 small red onion ($.50)
1-2 roma tomatoes ($2.00)
Large bunch cilantro, stems removed ($.99)
Optional: green onion

For the Dressing

Juice of 1 lime ($1.50)

2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.

Directions

1) Cook lentils according to package directions, leaving firm not mushy. Drain.
2) While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
3) Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4) In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5) Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

Vegan, gluten-free. From thegardengrazer.com

Santa Fe Chicken and Lentil Casserole (Gluten Free)

First off, I found this recipe here. On a scale of 1 to 10, we gave it a 7. It made A LOT of food ... way more than I was prepared for. It filled my 10 x 14 casserole dish to the top. It will feed a large family or you'll have a lot of leftovers. Good thing, it freezes well! Next time, I'll be sure to cut the recipe in half.

Ingredients (Cost me about $13 for fresh items as I already had the spices.)

Lentils:

            1-1/2 cup green lentils, rinsed & drained ($1)

            3 cups chicken broth, low sodium ($2)

            1/8 tsp salt

            

Chicken:

            2 lbs boneless & skinless chicken breasts, diced ($5 for 3 lbs)

            1 tsp cumin

            1/4 tsp salt

            1/2 tsp freshly ground black pepper

            1/8 tsp cayenne pepper

            Cooking spray

            

Vegetables:

            1 large onion, diced ($.66)

            5 large garlic cloves, crushed

            2 large bell peppers, diced ($3)

            1 tsp cumin

            1/4 tsp salt

            1/8 tsp cayenne pepper

            Cooking spray

           

Mix Ins:

            14 oz can diced tomatoes (I used Fire Roasted)

            2 cups corn, frozen & unthawed ($.89)

            2 cups Cheddar cheese, shredded & divided

            2 tbsp peppers, seeded & minced (I used a Serrano) ($.20)

            1 tbsp garlic powder

            1 tsp cumin

            1 cup cilantro, chopped & divided ($1)

Directions

1) In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 30-35 minutes. Do not drain excess liquid. Set aside.

2) Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a very large bowl and set aside. You'll mix all other ingredients into this bowl.

3) Preheat oven to 350°. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.

4) Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, jalapeño peppers, garlic powder, cumin and 1/2 cup cilantro. Mix gently with spatula enough to combine.

5) Transfer the mixture to a 9 x 13 oven proof baking dish. Sprinkle with remaining cheese and bake uncovered for 50 mins. Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro and sour cream.

Storage Instructions: Refrigerate covered for up to 3 days or freeze in an air tight container for up to 3 months.

Nutritional Info

Calories: 381, Total Fat: 11 g
, Sodium: 531.4 mg
, Total Carbs: 33.4 g
, Dietary Fiber: 9.2 g, Protein: 41.5 g
, WW Points+: 10

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

Moroccan Carrots

Moroccan Carrots

4 c carrots, steamed

2 tsp EVOO

3 garlic cloves, sliced

1/4 tsp Cumin seeds

1-1/2 tbsp cilantro chopped

1 tsp honey

1/2 tsp salt

1/2 tsp black pepper

1/4 ground cumin 

Chicken Tikka Masala

I could eat Indian food several times a week and since I'm a huge fan of Chicken Tikka Masala, I found a recipe online and am sharing it with all of you.

EDITS: I didn't have a Serrano chili so I used an Anaheim pepper instead. This recipe isn't really hot, it's got flavor, but not heat ... so adjust the Cayenne and chili peppers to your liking. I also cut the chicken into one inch pieces prior to cooking instead of leaving them whole until the end. Other than the spice rub mixture not coating all the meat at first, I found no other issues by cutting them first or last. I did make half of a second serving of the spice rub and used it all. Everything came out perfect.


Ingredients:
(Servings: 4-6)


Chicken Tikka

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon table salt
• 2 lbs boneless skinless chicken breasts, trimmed of fat
• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• 2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
• 1 tablespoon fresh ginger (grated)

Masala Sauce

• 3 tablespoons vegetable oil
• 1 medium onion, diced fine (about 1 1/4 cups)
• 2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
• 2 teaspoons fresh ginger (grated)
• 1 serrano chili (fresh, ribs and seeds removed, flesh minced)
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons sugar
• 1/2 teaspoon table salt
• 2/3 cup heavy cream
• 1/4 cup fresh cilantro leaves (chopped)

Sides

• 1 cup of Basmati Rice (to 2 cups water, simmer for 20-25 minutes)
• Garlic Naan (Trader Joe's sells a 4 pack that is yummy!)
• Optional: Peas (Use the frozen, steam fresh bag. I found that the canned peas are too mushy.)

Directions:

1: FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2: FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
5. Serve with Basmati rice and Nann.

Curried Brussel Sprouts

www.saveur.com

INGREDIENTS

• 3 tbsp. olive oil
• 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
• ¼ tsp. black mustard seeds
• ¼ tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• ¼ tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves garlic, minced
• 1 2" piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. kosher salt
• 2 tbsp. cilantro, chopped

 

INSTRUCTIONS

1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2.  Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.

SERVES 4