Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!
This Week’s Recipe List:
Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings
CLICK HERE for a PDF version of this shopping list
Southwestern Corn and Beans
Found in Tex-Mex Recipes
1 TB olive oil
1 large onion, diced
1 or 2 jalepeno peppers, diced (wear gloves while cutting peppers and DO NOT touch your eyes. Wash hands thoroughly after dicing peppers)
1 clove garlic, minced
2 cans (15 oz each) light red kidney beans, drained
1 bag (16 oz) frozen corn, thawed
1 can (14/5 oz) diced tomatoes
1 green bell pepper, cut into 1 inch pieces
2 ts chili powder
3/4 ts salt
1/2 ts ground cumin
1/2 ts black pepper
sour cream or plain yogurt
sliced black olives
1. Heat oil in medium skillet over medium heat. Add onion, jalapeno and garlic; cook 5 minutes. Combine onion mixture with remaining ingredients (except optional toppers) and place in slow cooker.
2. Cover; Cook on LOW 7 to 8 hours or HIGH 2 to 3 hours.
3. Serve with topped sour cream and black olives.
Best product for this recipe: