Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Contadina® Mediterranean White Bean Bruschetta

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/4 teaspoon chopped fresh rosemary
• 1/2 teaspoon minced garlic
• 1 (15 ounce) can white beans, rinsed and drained
• 1/4 cup diced roasted red bell peppers
• 1/4 cup chopped pitted black olives
• 1 tablespoon chopped italian parsley
• 1 tablespoon grated lemon zest
• 1 baguette, cut into 16 (1/2-inch) slices, lightly toasted
• 2/3 cup contadina® pizza sauce or pizza squeeze, or more as needed

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a large non-stick skillet. add rosemary and garlic. cook 1 minute; add beans. cook 5 minutes. lightly mash beans with a fork.
• place bean mixture in a medium bowl and stir in peppers and olives; set aside.
• stir together parsley and lemon zest in a small bowl; set aside.
• spread each bread slice with 1 to 2 tsp. pizza sauce and top with 1 tbsp. bean mixture.
• sprinkle with parsley-lemon mixture.

spinach phyllo cups

Ingredients

• Servings: 45
• 1 egg, beaten
• 2 cloves garlic, finely minced
• 1 (8 ounce) package crumbled feta cheese
• 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
• 3 (2.1 ounce) packages pre-baked mini phyllo dough shells

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix the egg, garlic, and feta in a large bowl. stir in the spinach. place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
• bake in preheated oven until hot, 6 to 8 minutes.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Easy Chicken Flautas

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 cup minced onion
• 1/4 cup chopped black olives
• 2 tablespoons lemon juice
• 1 tablespoon oil
• 1/4 teaspoon ground paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 1/2 cups cooked shredded chicken
• 8 flour tortillas
• oil for frying, or as needed
• toothpicks

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• melt butter in a skillet over medium heat; stir flour into butter until smooth. add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. stir chicken into mixture and remove skillet from heat and cover.
• heat oil in a large, heavy saucepan or deep-fryer.
• fill tortillas with chicken mixture. roll tortilla around filling and secure with a toothpick.
• fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Fresh Tomato Salsa

Ingredients

• Servings: 4
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. chill for one hour in the refrigerator before serving.