Three Bean Burgers - made 4/28/10

1 (15-ounce) can tri-bean blend, rinsed and drained (black, pinto & kidney)
1 egg
1/2 onion, chopped
1 cup bread crumbs
1 1/2 t '21 Seasoning Salute' (from Trader Joe's)
1/2 teaspoon garlic powder
Sea salt and white/colored pepper to taste
A few shakes of Tabasco Chipotle sauce
1 to 2 tablespoons olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
Smokey sharp cheddar cheese slices

Put beans in a large bowl and mash well with hand potato masher. Add egg, onion, bread crumbs, seasoning, garlic powder, salt, pepper and chipotle sauce. Mix well to combine, then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce and cheese and serve.

Lazy Slow Cooker Creamy Chicken Noodle Soup - made 2/14/10

modified from Sharon123's Recipezaar recipe.

4 cups cooked chicken, chopped (one roasted chicken)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
56 oz. low sodium chicken broth
1 can condensed cream of mushroom soup with roasted garlic
1 can condensed cream of chicken & mushroom soup
2 teaspoons fines herbes
salt
pepper, to taste
1 package egg noodles, cooked

1. Remove skin from the chicken and chop the meat.

2. Saute the celery, carrots and onions w/ the fines herbes to soften.

3. Put the chicken into a slow cooker with the onions, celery, carrots and peas.

4. Stir in broth and soup. Season with salt and pepper.

5. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.

6. When soup is finished, stir in egg noodles.

Chicken Noodle Soup - made 1/17/10

(modified from original Cooking Light recipe)

2 cups water
1 (32-oz) carton fat-free, low sodium chicken broth
1 T olive oil
1/2 cup onion
1/2 c celery
1/2 c carrot
1 t salt
1/2 t freshly ground black pepper
6 oz. leftover egg noodles (with some broccoli thrown in)
2 1/2 cups shredded skinless, boneless chicken breast (poached)
2 T chopped fresh flat-leaf parsley
garlic salt

1. Heat oil in a pot over medium-high heat, swirling to coat. Add onion, celery, carrot, salt & pepper, and saute until almost tender.

2. Pour in broth and water and bring to a boil. Stir in noodles & chicken breast - cook 1 min. or until thoroughly heated. Stir in parsley.

6 servings (Serving size ~ 1 cup)

Bison & Mushroom Lasagna - made 1/16/10

1 can cream of mushroom soup (not condensed)
1 lb. ground bison
2 1/4 cups spaghetti sauce w/ mushrooms (used Blue Parrot from Louisville, CO)
6 large mushrooms, sliced
9 no-boil lasagna noodles
3/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Heat oven to 400F.

2. Cook bison in skillet until well-browned. Drain, and add to mushroom soup. Stir until well combined.

3. Cover bottom of shallow baking dish (I used a 9x13) lightly with 1/4 cup sauce. Layer:

• 3 noodles
• 1/2 bison mixture
• 3 sliced mushrooms
• 1 cup sauce
• 3 noodles
• rest of bison mixture
• rest of mushroom slices
• 3 noodles
• rest of sauce
• mozzarella, then Parmesan cheese
  

4. Cover, and bake 30 min. or until hot.

5. Heat broiler. Broil 4" from heat for 2 min. or until cheese is golden brown. Let stand 10 min.