Slow Cooker Refried Beans

IMG_7887Raise your hand if you’re a refried bean lover!!  Mine is raised, see it, see it???

I just blogged about the whole wheat taco shells that I made from 100 Days of Real Food.  I got this recipe from the same site.   When I saw how easy it was to make these beans, I was at the store that day and made these the following day.

Super easy.  Who would have known!  Well not me.  I made a huge batch the second time around and I have a bag in the freezer.  I eat this for lunch and with my tacos!!

You simply pour the ingredients in the slow cooker and mix every so often… Mash after about 8 hours and here you have the best refried beans without the additives that you get for a can.

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I’ll admit the first time I made these, I was a bit impatient.  I wanted them done so I could eat them for dinner that night.  I drained them a bit too early and some of the beans weren’t as tender as they should have been. SO, I did wait this week the 8 hours and they turned out great.

I highly, highly recommend making these if you are a bean lover.  Great source of fiber, easy to make, and you know what you’re eating.

Slow Cooker Refried Beans
Recipe Type: Refried Beans
Author: Patricia
Ingredients
  • 1 onion, peeled and halved
  • 2 cups dry pinto beans, rinsed
  • ½ fresh jalapeno or other hot pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • One big pinch of cumin
  • 6 cups water
Instructions
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours or overnight while you are sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
  4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Give them a try and see how you like it.  I love cooking and I love making my own food.  It’s scary to see some of the things that we are using these days.  And don’t get me wrong, I do still use some things that aren’t made from scratch, but I’m very cautiously reading the labels.  If it’s too much for me to understand, I put it back!!!!

Try these and let me know what you think!!!

Enjoy

Patricia – Two Girls Cooking 😉

Source

100 Days of Real Food

Peanut Noodles – Women’s Shoe Blow Out!

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Oh my goodness.  This was another awesome dinner.  It may not look like much but it packs a bunch of flavor in this one!  There I have nothing more to say.  Just make this for dinner and you’ll love it!!

Ok, well, that’s not all I have to say, but this was pretty good.  I had to go back for seconds and I’m not one to really do that much.  We had some Italian bread on this side with this.  Raked in the carbs for sure on this one but we don’t do that often here, so it was all good!!!!

Another super easy dinner to put together when you’re on the go or in a hurry.  Craig said he wouldn’t have eaten it, but I bet had he been here he would have at least tried it!  I wouldn’t have put the green onions on his.  There are some left overs in the fridge and I may just have that with dinner tonight.  Tonight we’re having the Chicken Bundles that my friend, Carrie made!!  She asked me today what they were called with and I just happened to find it.  So her and I may be having the same thing for dinner tonight.

I tell ya, there’s nothing better than having great friends.  Bad when they live so far away!

Back to the Noodles.  Sorry, I tend to get carried away in my typing and it the mind just goes.  So I type when I think!!  This was put together pretty quick.  With school coming up and football, we’re busy pretty much every day during the week.  So this is something to keep in mind when you’re thinking of something fast.

If you’re like me and you make your menu for the week and you’re on Pinterest or searching online and find something good, I put it on iCal for whatever day.  I had this weeks menu planned last week.  And that’s saying a lot for me.

Ok, let me be quiet and share some of the pictures I have for you!!

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I was tempted to put some salt and these and eat them before the kids saw, but didn’t!!

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Pasta boiling away!

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What would dinner time be in the kitchen if the girls didn’t come in to see what’s going on!!  These two girls are connected at the hip.  Good thing…hope it stays that way!

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Peanut sauce cooking…Smells amazing.

Try something new for dinner.  You can always get take out.  But when you make your dinner from scratch, you know what’s going in your food.  And that’s  a good feeling.  Especially when you’re trying to avoid certain foods and eat healthy.

Have a great week.  Peanut Noodles are a must try.

Peanut Noodles
Recipe Type: Peanut Noodles
Author: Patricia
Ingredients
  • 8 ounces spaghetti
  • 1 bunch green onions, sliced (white parts only)
  • 2 tablespoons sesame oil
  • 1 teaspoon minced fresh ginger root
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup hot water
  • 1 tablespoon cider vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • I used the green onion for the top of my noodles
  • Pine nuts
Instructions
  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  3. Toss noodles with sauce, and serve.
  4. I topped my noodles with Pine Nuts.

Oh and if you’re looking on a great deal for Women’s Shoes…  Check This out.  It ends Thursday, September 5th.  Hurry before you miss out!!!

zulily_wshoes

Patricia – Two Girls Cooking 😉

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All Recipes

Mini Frittata w/Spinach and Feta

Breakfast for dinner is always a hit at home!  I’m always trying to find something new too that we haven’t had before.  We can always have scrambled eggs with bacon.  But a Frittata?  Oh yeah, I had to try this.

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I am not a picky eater.  I will try most things.  There are some exceptions, but I am pretty open.  I love spinach and feta cheese.  I love onions!  There was no way in my mind this could go wrong.  I didn’t add any peppers because I knew I’d be the only one that would like them.  I added onions to all but one of the mini plates.  I did, however, make a batch with just the feta cheese and some sausage in the bottom of a baking dish for two people, who shall remain nameless, due to the fact that the spinach may be good for you, but not good enough to eat!

This way super easy to make.  And it was really good.  I love making things in little dishes.  I actually got these, thanks for Rachel, at the dollar store!

Another great way to have your eggs for breakfast and add the healthy vegetables to them!  The kids didn’t even complain!!  Way to go for this one!

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Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

INGREDIENTS:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 chopped up turkey sausage (for the picky eaters)
1 tbsp feta cheese
2 tbsp baby spinach, chopped
1 tbsp chopped onion

DIRECTIONS:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and onion into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. I had to bake for about 40 minutes.  Most likely because I had quite a few little dishes and a big casserole dish to bake.

While I’m at home in the snowy, cold weather, my cooking/baking buddy is in Vegas having a good time.  (though I think she said she was going site seeing today)! How do  I know?  Well she has sent me at least 50 pictures so far!  I love the use of technology from miles away!

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 I kindly asked that I see some of the Vegas hotels and possibly some cute cabana boys.  As of yet, I have only gotten these beautiful pictures from her!  Not that I’ll complain.  At least she’s somewhere warm.  Though it appears that I’m seeing snow there!!

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Have a great one and enjoy.

Two Girls Cooking – Patricia 😉

Source:

For The Love of Cooking

Slow Cooker Buffalo Chicken Chili

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I’m a huge chili fan.  It’s a great meal to make during these crazy MN winter days.  I love to try new varieties as well, so when I saw buffalo chicken chili I knew this was going to be good.  I wasn’t sure if the family was going to like it, but I knew I would.  If you ask why the family wouldn’t like it, well, there’s those big orange things in it.  And then the little black beans.  Oh and I did add some chopped onion.  (Craig made a sandwich for dinner!!).

Here’s what you need:

Reynolds™ Slow Cooker Liners – I didn’t use these

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (I used the rotisserie Oscar Meyer cut up chicken 2 containers)
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup) – I even left the celery out for the picky people
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained – I used a jar of salsa instead to give it more flavor since I’m not a huge tomato fan
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar) (I put this in after serving the kids’ bowls)
Crumbled blue cheese, if desired
  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.

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  • Cover; cook on Low heat setting 8 to 10 hours.

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  • Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Adding the salsa to it gave it that extra boost in flavor.  And I put the wing sauce in after serving up the kids’ bowl because they wouldn’t be able to eat the hot sauce!  I added a bit more to my own bowl.  I dipped some Frito Scoops with mine (weird habit) and had some dinner rolls on the side.

There was enough left over for my lunch today.  I loved this.  I’d make it again for sure.

Have a great rest of the week.  Hopefully you’re somewhere warm reading this.  Today’s high in MN is going to be 18 degrees (not including the wind chill) and tomorrow a high of 1 degrees (again, not counting the windchill).  I am so waiting for Spring to arrive!!!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker

 

Chicken Burgers

I go on my healthy kick of trying to eat low fat low sugar “diet” to saying I’ll just have it all in moderation to just eating what I want.  And by that I mean 6-7 freezies each night that I’m sure are packed with tons of sugar!!!   And I know that my body can sure tell when I’ve eaten something that I shouldn’t be eating.  Having my once a week Zantigo’s has slowed down a bit, but that was pretty much all I had that wasn’t the greatest for me.  I use low fat foods, I try to look at labels when buying food, but sometimes that candy bar is too good to pass up.  Or the new M&Ms that are out for Halloween…who can pass those up?

Well it’s time to get myself back on track.  I did a search for low fat/low sugar dinners and came up with this chicken burger.  I know chicken burgers can be “boring” or even a bit on the dry side.  But this recipe added some egg whites and bread crumbs to keep it moist.  I changed up a few things on the recipe to our family’s liking, but this is pretty good and great flavor.  I topped it with some low fat cheese, and pickles.  I also used an Everything Thin Bagel so it cut down a bit too for me.

Since we have soccer and football tonight I got this made during my 15 minute afternoon break. So that tells you how hard it was to get prepared and made!  No excuses.

Ingredients

16 ounces extra lean ground chicken breast
1 egg white
2 tablespoons chopped parsley
1/2 chopped white onion
1/4 cup whole-wheat breadcrumbs
2 tablespoons low-sodium BBQ sauce (try Chef Meg’s Sweet and Spicy Barbecue Sauce*) (I used whatever BBQ sauce on hand)
2 tablespoons plain low-fat yogurt
2 cups arugula, chopped – left this off because the kids won’t like it – too spicy!
4 whole-wheat sandwich thins or buns – I used the Everything Thin Bagel.
Place the ground chicken, egg white, breadcrumbs, parsley,  onions, and spices in a mixing bowl. Gently knead to combine. Form into four burgers.

Preheat a nonstick skillet or cast iron pan. Spray with nonstick cooking spray. Grill burgers 12-14 minutes, turning halfway through cooking, or until the internal temperature reaches 180 degrees Fahrenheit.

Combine yogurt with the barbecue sauce. Place a burger on a sandwich thin, add your favorite toppings that are low in fat!!

I got some kidney beans and a can of corn and mixed those together for us to eat as a side.  Loaded with fiber!  The kids may prefer a bag of chips to the bean mix, but they do like it!!!

Enjoy!

Patricia – Two Girls Cooking

Source:

Sparkle

Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

Cooking with Joey

Omelet in a Bag

Tonight I was planning on making tacos for dinner, but I had a ground turkey mishap and so we moved onto plan B.  Which just so happens to be Omelets in a Bag.  I do believe I found this on Pinterest or from another blog.  Either way, this one could not be passed upon simply because of the concept of the title!!!

I had actually planned on making this last week and something else came up so here we are…Omelets in a bag.

Does it sound strange to you to even think of making an Omelet this way?  Sure did to me.  But I can say that I have always had trouble with making omelets in a pan.  Not making them, but folding them to come out the way they are supposed to!  But when you look at how this one slides on out of the bag!!  Wow, totally impressed with cooking in a bag.  Wonderful idea for sure.  Great tasting for sure. Kid friendly (minus the boiling water part).  They had a great time putting their ingredients in their own bag and smashing it.

What is the best about making this is you can pick and choose what you want in your own bag.  There’s no “set” recipe or ingredients.

Here’s what you need as far as the bag goes:  Ziplock Zip and Steam.  I found mine at Target and I’m sure they are sold in any grocery store as well.

For our omelets we used two eggs (I wanted to use egg whites but was in a rush to get them in the water with the kids by me so the entire egg went in).

I cut up some deli turkey meat, onion, I had a bag of real bacon bits, and some shredded cheddar cheese.  I added a bit of Franks Hot sauce to mine after it was baked.  It was a great addition.  Whatever you like in your omelet, go for it.  There are no additions that you can’t add.  From the original post it did say that  you may need to cook it longer than the 13 minutes.

Here are the “official” directions.

Bring a big pot to a boil.  In your own Zip Lock bag put your name or initial on it, add two eggs, the onion, the bacon, the cheese and the turkey meat.  I pushed the air out of the bag and just smashed it all together.

Once we were all ready I carefully put them in our boiling pot.  I set the timer for 13 minutes and checked to make sure it was coming along half way through.

When the timer went off I grabbed the first bag, cut it open and slid it onto Brooklyn’s plate.  I cannot say enough how impressed I was with how perfectly shaped this omelet came out.  On to the next  for Caleb.  Same thing.  Perfection.  How the heck did this bag roll that egg stuff into the perfect omelet shape!!!!

I’ve been on the look out for so many different healthy meals that I haven’t gone through and made the ones that we’ve really liked again.  This would be good to go along with the egg rolls that was made last week.  Maybe leave out the egg and just do the hash browns with some low fat cheese and onions!  Good brunch meal or breakfast for dinner!

Have a great day.

Patricia – Two Girls Cooking

Source

Homemade Ginger