Thought it would be nice to share some favorite recipes with everyone. It's easy to get stuck in a rut and sometimes we need some fresh recipe ideas to kick us back into gear. Here's one I found today... it sounds delish. I'm gonna give it a try and let you all know how it tasted later this evening.

Spicy Black Bean Burgers

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

INGREDIENTS
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced (or try banana peppers, minced for less spice)
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)

DIRECTIONS
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides. Serve wrapped in romaine lettuce as the bun!

Makes 6 patties.

Amount Per Serving:

Calories: 189.9

Total Fat:	3.5g
Total Carbs:	32.6g
Dietary Fiber:	6.7mg
Protein:	8.1g

 

I made this soup last night and it was easy and good.  I've adapted it from the Dr. Gourmet website.  I know it uses potatoes--a carb many people are trying to avoid--but I don't eat it with bread or crackers.  They make it filling and satisfying, especially for those carb craving days.

Creamy Chicken and Potato Soup

Servings = 4 | Serving size =2 cups

This recipe can be multiplied by 2, 3, 4.

As with almost all soups this recipe is better the next day. As it has milk though, you need to be slow in the reheating.

 

 

2 tsp	grapeseed or olive oil
1 large	red onion (diced)
2 large	carrots (peeled and diced)
1 cloves	garlic (minced)
2 cups	low sodium chicken or vegetable stock
1/2 cup	water
1/4 tsp	salt
1 lb	Yukon Gold potatoes (cut into 1 inch cubes)
0 N/A	fresh ground black pepper (to taste)
1 lb	boneless skinless chicken breast (cut into 1/2 inch cubes)
1/2 cup	2% evaporated milk
1/2 cup	skim milk

Place the grapeseed oil in a large stock pot over medium heat. Add the red onion and cook for about 3 minutes.

Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent.

Add the chicken stock, water, salt and potatoes. Season with pepper and reduce the heat to low.

Simmer for about 50 minutes. Stir occasionally. Coo****il the potatoes are soft and beginning to fall apart.

Add the chicken breast. Stir and then slowly add the two milks. Cook for another ten minutes. 

Nutrition Facts

Serving size = 2 cups

Servings = 4

Calories 327; Total carbs 35g; Protein 34g
 

 

Yummo, that potato soup sounds delish! It would be perfect for this cold wintery day. Thanks for posting.... I think I'll give this recipe a try.

Cheers!