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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Black Beans and Rice

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

 

5-minute chore:


Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.


Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

Black Beans and Rice

2 c. cooked black beans
1 (8 oz.) can Salsa
1 cup uncooked Rice
1 (12 oz.) can Corn
1 (8 oz.) can Tomato Juice
1/2 tsp Cumin
1/2 tsp Oregano
1/2 tsp Salt
1 cup grated Cheese (optional)
1/4 cup Water

Drain beans and corn. Combine all ingredients in a bowl (except the cheese). Pour into a 9 x 9 baking dish. Top with grated cheese. Cover and bake at 375 for 1 hour and 15 minutes. Confirm that rice is tender before removing from oven. Tasty rolled in a warm tortilla garnished with sour cream, guacamole, lettuce, etc.

It may be served cold as a salad.

6 minute Meal - Black Bean Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.

Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

BLACK BEAN SOUP

2 c. cooked black beans
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion or some fresh onion
1 bay leaf
1/2 teaspoon dried lemon peel

Puree the black beans in a blender using some bean juice. Pour into a large saucepan. Add remaining ingredients and stir. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.

6 minute Meal - Sheryl’s Favorite Killer Nachos

Sheryl McGlochlin - Wednesday, November 23, 2011
(This is 6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.

Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

Sheryl’s Favorite Killer Nachos

In a bowl, combine:
1 c. cooked black beans
1/2 c. Pace Picante Sauce or any favorite salsa
1 can of corn OR 1 c. frozen corn

Blend altogether
In another bowl, combine:
White or yellow Corn Tortilla chips
Eat like a dip
OR put chips on the plate and put black bean mixture on top of chips

NOTE: If using frozen corn, don’t cook since they thaw out quickly.

6 minute Meal - Crock Pot Nachos

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black or pinto beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.


5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
NOTE: Don’t worry about saving PINTO BEAN water

Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.


Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

Crock Pot Nachos

2 – 3 frozen boneless chicken breasts
1 c. Black or Pinto Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa
1 (8oz) Package of Cream Cheese

Cooking Directions

1. Take the frozen, yes, frozen, boneless chicken breasts put into the slow cooker
2. Add corn, black beans and jar of salsa. dump it right on top of chicken
3. Cover and cook in slow cooker on HIGH for 4-5 hours or until chicken forks apart.
4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.

When I make this dish, I will fork apart all of the chicken before I add the cream cheese. You can serve this right out of the slow cooker or you can put it with tortillas or chips. I usually make sticky rice and serve it over the top. Enjoy!!

6 minute Meal - Lentil Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black or pinto beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

5-minute chore:

Add to the cooked Black beans and juice (don’t take anything out of the hot slow cooker)

Lentil Soup

2 c. uncooked lentils, rinsed
2 c. celery, cut in small pieces
2 tbsp. dry onion flakes
1 tbsp. DASH
1 tsp. sea salt
1 tsp. black pepper
2 tsp. cayenne pepper
1/2 c. uncooked pearl barley
2 c. beef stock (optional)

Continue to cook for 2 more hours, then serve!

I made this delicious soup for a bunch of my snowshoeing friends. As we all came off the trail from snowshoeing for a few hours, I pulled my Slow Cooker out of my Jeep, unburied it from the box and newspapers that I had used to insulate it while we were on the mountain. It was still piping hot! About 20 people devoured this soup in just minutes and it didn't take me much time to make it!

6 minute Meal - Mexican 3 Bean Salad

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

Cook these 3 beans every 8 hours or so, OR have more than one slow cooker going at the same time. Do the same one-minute chore for each bean.


For each bean, do this 1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.



For each bean, do is 5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
NOTE: Don’t worry about saving PINTO or KIDNEY BEAN water

Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.


Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:



MEXICAN THREE BEAN SALAD


1-3/4 cups cooked black beans
1-3/4 cups cooked red kidney beans
1-3/4 cups cooked pinto beans
1 cup picante sauce
2 tablespoons dried onion
1 can (15-1/4 ounces) whole corn, drained
Dried cilantro

Mix together beans, picante sauce, onion, and corn. Sprinkle cilantro on top. Chill before serving.

Serves 6 to 8 for a main dish; 8 to 12 for a side dish.

Sheryl's Favorite CORN CHOWDER – Slow Cooker Style

Sheryl McGlochlin - Thursday, October 07, 2010

 

 

1 Slow Cooker

8 med. Potatoes – washed and unpeeled
Water

Put whole washed potatoes with skins in a Slow Cooker.
Add enough water to cover all potatoes.
Set heat on low and leave for 4 -5 hours.
Or set heat on high and leave for 2-3 hours.
When potatoes can easily be cut in half with a knife, they are done.

Drain all water out of the slow cooker.

Leave the potatoes in slow cooker.

While the potatoes are still piping hot, take a knife and cut up the potatoes. They will look nearly like mashed potatoes or bite size potatoes when cut up.

Add the following to cut up potatoes:

3 15 oz. cans of corn – drain corn water first OR use frozen corn.
1 stick of butter (1/2 cup) Avoid margarine if you want a healthier choice and better taste.

Milk - Enough to make it a "thin or thick" soup – which ever you prefer.

NOTE:

For a creamier soup, add whole milk. I like 2 % Milk.

Salt and pepper to taste
1 – 2 teaspoons Onion seasoning
Bacon- cooked, drained and cut into bite size pieces (Cook this up a head of time. You can add as much as you want – depending on the flavor and calories you want.)
Bacon is an important ingredient since it gives the soup a lot of it’s flavor.

Reheat in Slow cooker to blend all flavors - about 30 minutes.

Serve with a tossed green salad, bread sticks or crackers with cheese, etc.
Save any leftovers into individual size "Glad Ware" containers so it can easily be eaten later as a quick nutritious snack or meal.

Favorite Refried Bean Dip

Sheryl McGlochlin - Thursday, October 07, 2010
Combine in a slow cooker:

1 tsp garlic powder
6 c. water
1 tbsp onion powder OR 1/8 c. dry onion flakes
1/3 c. millet (this is a whole grain)
2 c. washed pinto beans
1/2 tsp. cumin
2 tbsp. chopped jalapeno peppers (optional)

Cook 6 - 8 hours
Drain if necessary and reserve some of the liquid.
Mash the beans w/ a fork.

ADD:

1 tsp garlic powder
2 tsp. salt
1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. oregano
1 Tbsp chili powder

Add some of the reserved liquid if necessary.

To make Bean Dip Salsa:

Add corn and Picante Sauce, serve with chips.

To make a layered Bean Dip: Spread the refried beans all over a platter, add shredded cheese. Melt it on top if you like. Top with Sour Cream. Don't forget to place a bowl of tortilla chips nearby. This will be one of the fastest dishes to disappear! Everyone loves it. You can add more layers if you like: Shredded Lettuce, Sliced Olives, a bowl of guacamole, etc.

6 Minute Meal - South Western Manicotti w/ Black Beans and Lentils

Sheryl McGlochlin - Tuesday, August 10, 2010
1-minute chore: I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

AND

2 c. raw, uncooked lentils (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 3 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.

Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.


Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

South Western Manicotti w/ Black Beans and Lentils

Ingredients

* 3/4 cup cooked lentils
* 3/4 cup cooked black beans
* 1 tomato, finely diced
* 1/2 cup onion, finely diced or 1 TBSP dry onion flakes
* 3 tablespoons salsa, hot
* 1 tablespoon cumin
* salt and pepper

* 1 (8 ounce) package manicotti

* 2 (14 1/2 ounce) cans diced tomatoes
* 2 tablespoons cilantro, chopped

Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl.
Season with salt and pepper to taste.
Preheat oven to 375 degrees

Fill pasta with bean mixture and line up in a 13 x 9 baking dish that has been misted with olive oil.
Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
Cover dish with aluminum foil and bake in preheated oven about 30 min. or until bubbly.
Removed from oven and serve.

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