Taco Pinto Beans

1 bag pinto beans1 can diced green chiles

1 pint grape tomatoes, chopped in food processor

2 tablespoons Bold Taco Seasoning

1 can low sodium chicken broth

Water

Soak beans overnight or do a quick soak.

Combine beans, chiles, tomatoes, taco seasoning, and chicken broth in a large pot. Add enough water so it is about an inch over the beans.

Partially vent lid and cook 2 hours. Drain water if needed. Mash or serve as is.

3/4 cup = 0 points

Slow Cooker Black Beans

1 bag black beans
1 tablespoon chicken soup base
1 teaspoon Mexican seasoning
water

Soak beans in water overnight. Drain water. Sort beans. Place beans in slow cooker. Cover with water two inches over top of beans. Stir in soup case and seasoning. Cook on low 8 hours.

3/4 cup beans = 1 point

Roasted Chickpeas

3/4 cup chickpeas (I make them in the slow cooker. You can also use a can.)
Olive Oil Spray
Seasoning

Preheat oven to 400.

Spray a small casserole dish with olive oil cooking spray. Spread chickpeas in bottom of dish. Spray tops with olive oil. Sprinkle desired amt of seasoning on top. Shake pan around. Add more seasoning if needed.

Bake for 15 minutes. Shake dish. Bake an additional 15 minutes.

3/4 cup (made from dry beans) = 3 points

Slow Cooker Baked Beans

1 lb navy beans

water

1 cup crushed tomatoes

1/2 tsp onion salt

1/4 tsp ground black pepper

1/4 cup maple syrup

1/4 cup dijon mustard

1-1/2 tsps Worcestershire sauce

1 tbsp cider vinegar

Sort and wash beans. Place in slow cooker. Cover with water 1 inch over beans. Stir in remaining ingredients. Cook on low 8-10 hours. If the beans start to look dry before they are done add another cup of water.

1 cup serving = 2.3 points

Meatless Sloppy Joes

Adapted from Cooking Light May 2010
Olive Oil Cooking Spray
1/2 cup white onion, chopped
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2/3 cup soy crumbles
1/2 cup grated carrot
2 tsps chili powder
1 tsp Splenda Blend Brown Sugar
1/2 tsp fresh chopped oregano
1/4 tsp ground chipotle pepper
2 cups canned crushed tomatoes
1 can dark red kidney beans, drained, rinsed, and divided

Spray a skillet generously with olive oil cooking spray. Add onion, garlic, salt, and black pepper. Cook 5 minutes over medium-high heat stirring occasionally.

Add carrot. Cook 2 minutes.

Stir together crushed tomatoes, chili powder, oregano, and chipotle pepper. Stir into carrot and onion mixture. Bring to a boil. Reduce heat to medium. Cook 5 minutes. Stir in soy crumbles. Cook an additional 5 minutes, stirring occasionally.

Mash 1 cup of the beans with a fork. Add mashed beans and remaining whole beans to pan. Cook an additional 5 minutes.

Entire Recipe: 9 points (1/4 of mixture on a sandwich thin 3.25 points)

Chipotle Chicken & Bean Nachos

Recipe adapted from Prevention Fiber Up Slim Down Cookbook

cooking spray

1 small onion, chopped

1 tsp minced garlic

1 pound 93/7 ground chicken

1 can fire roasted diced tomatoes

1 can black beans, rinsed and drained

2 chipotle peppers, chopped, plus 1 tablespoon adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

shredded cheese (as much as desired)

fat free sour cream

tortilla chips

Spray a deep skillet with cooking spray. Add the onion. Cook, stirring frequently, until tender. Add the garlic chicken cook until done. Add the tomatoes, beans, chipotle peppers & adobo sauce, cumin, and chili powder. Simmer until thickened, about ten minutes.

Preheat oven to 450. Arrange the tortilla chips on a baking sheet. Spoon meat/bean mixture over chips. Top with cheese. Bake 5 minutes, or until cheese is melted.

Recipe total without cheese, sour cream, and chips: 21 points

Makes 4 servings: 4.25 points each

1 serving with 1 serving baked chips, 1/4 cup 2% cheese, & 1 tablespoon fat free sour cream = 8.25 points

Red Chicken Chili

2 frozen chicken breast

1 can dark red kidney beans

1 can petite diced tomatoes with chipotle

1 can fire roasted diced tomatoes

1 can diced green chiles

1-1/3 cup frozen roasted corn

1 tbsp favorite chili seasoning

Spray slow cooker with cooking spray.

Place frozen chicken breast in bottom of slow cooker.

Combine remaining ingredients in a bowl. Pour over chicken.

Cook on low 8 hours. Shred chicken and stir into chili.

If split in half: 7.5 points per serving

If divided into four servings: 3.75 points per serving

Black Bean Burgers

2 cups black beans
1 small package frozen spinach, thawed and water squeezed out
2 eggs worth of All Whites
1/4 cup panko bread crumbs
2 teaspoons ground cumin
1 teaspoon oregano
1/4 tsp smoky seasoning salt
2 wedges laughing cow light cheese

Preheat oven to 350. Line a cookie sheet with parchment paper or spray with cooking spray.

Pulse black beans in a food processor until they are mostly mashed. Add in spinach and eggs, pulse. Add in remaining ingredients, pulse.

Using an ice cream scoop divide up black bean patties. Use the back of a spoon to shape it.

Bake for 20 minutes.

Made 8 patties: 1 point each

Southwest Stuffed Bell Peppers

2 bell peppers
2 chicken breast
1 small jar salsa
1 cup black beans
1 slice reduced fat colby jack cheese, cut in half

Put chicken breast and salsa in a sauce pot. Boil until chicken is cooked. Shred chicken breasts. Stir together chicken and salsa. Set aside.

Bring a deep pot of water to a boil. Cut tops off of bell peppers. Remove seeds and white spines. Boil peppers for 3 minutes. Remove papers and dry upside down on paper towels.

Mix together chicken mixture and beans. Stuff bell peppers.

Stand peppers in a small baking dish. Put about a 1/2 inch of water in the bottom of the dish.

Bake at 350 for 20 minutes. Top each bell pepper with 1/2 a cheese slice. Return to oven for 10 more minutes or until cheese is melted.

1 pepper = 4 points

3 Bean Salad

1 can corn, drained

1 can fire roasted green chiles, diced

2-1/2 cups black beans

2-1/2 cups pinto beans

2-1/2 cups black eyed peas

juice of one small lime

green bell pepper, chopped

1/2 to 3/4 cup fat free balsamic vinaigrette

1 tsp garlic powder

Combine above ingredients. Cover and chill until ready to serve.

1 cup = 2 points

Slow Cooker Unfried Refried Beans #2

1 bag of pinto beans, soaked overnight
1 can green chiles, chopped
1 tsp chili salt
water

Drain water beans soaked in; add fresh water. (Fill water two inches over beans.) Stir in chiles and chili salt.

Cook 8 hours on high.

Drain off all but about 1/4 cup water. Use an immersion blender to blend.

1 cup = 2 points

Note: I like this way a lot better than the first time when I made it with the chicken stock.

Spicy Black Bean & Veggie Chili

1 tsp minced garlic
2/3 cup Morning Star Meal Starters Griller Recipe Crumbles
1 can tomatoes with zesty green chilies
1 can black beans, rinsed and drained
1 cup spinach, chopped
1 bell pepper, diced
1/2 tsp chili pepper
1/4 tsp ground chipotle pepper

Combine above ingredients in small slow cooker.

Cook 2 hours on high or 4 hours on low.

Whole Recipe: 8 points

Unfried Crockpot Refried Beans

1 bag pinto beans, soaked & rinsed

1 onion, peeled & halved

1 4oz. can chopped green chiles

1 32oz carton chicken stock

5 cups water

1-1/2 tsp pepper

1/4 tsp cumin

Place all ingredients in Crockpot. Cook on high 8 hours.

Once cooked discard onion, drain beans reserving liquid. Mash beans adding reserved liquid to get to desired consistency.

White Chicken Chili

1 package chicken breasts, cooked and shredded

1 32 oz carton chicken broth

2 cans white beans, both cans drained and 1 can pureed

1 can corn, drained

1 jar verde salsa

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon ground chipotle pepper

1 box Herb & Butter Rice-A-Roni

Combine above ingredients in slow cooker.

Cook on low 8 hours.

Serve with favorite toppings.

Chili Brown Rice with Chicken & Black Beans

Original Recipe from Charlotte Observer Wednesday, March 18th, 2009
1 tablespoon olive oil
2 cups uncooked brown rice
2 tablespoons chili seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
3 cups water
2 cups salsa
1 (15 oz.) can black beans, drained & rinsed
3 cups chicken, cooked & diced
1 small bag frozen corn
Juice of 1 lime
Grated Cheese

Heat oil in dutch oven over medium heat; add rice. Toast, stirring occasionally 3-4 minutes.

Reduce heat to low; push rise aside. Stir in chili seasoning, cumin, and oregano; toast 15 seconds. Gradually stir in chicken broth, water, and salsa. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.

Stir in beans, chicken, and corn. Cover; continue cooking 5 minutes. Turn off heat; let rest, covered, 4 minutes.

Serve with grated cheese.

Chicken/Turkey Tortilla Soup

1 carton chicken broth
1 pound chicken or turkey, cooked and diced
1 can black beans, rinsed and drained
1 can corn
2 cups salsa

1 can chicken broth
1 cup rice (equals 1 large boil bag)

Bring can of chicken broth to a boil in saucepan. Reduce heat to medium-low add rice; cover. Cook 15 minutes or until rice is done.

Combine all ingredients in slow cooker.

Cook on low 6-8 hours.

Serve with shredded cheese and tortilla chips.

Buffalo Hummus

1 can Garbanzo Beans, rinsed and drained

1 tablespoon Penzey's Northwoods Seasoning

2 tablespoons Lemon Juice

2 tablespoons Frank's Red Hot Sauce

2 tablespoons water

1/2 cup blue cheese crumbles

Combine above ingredients in food processor. Process until smooth.

Serve with raw veggies, crackers, or pretzel crisps.

Chicken Taco Bake

1 pound ground chicken

1 package taco seasoning

2/3 cup water

1 can fat free refried beans

1 can biscuits

6 fat free cheese slices

Preheat oven to 350.

Brown chicken. Stir in water and taco seasoning.

Spray a square baking dish with cooking spray. Place biscuits in bottom of pan. Press them together with your fingers so the bottom of the pan is completely covered.

Spread beans over biscuit dough.

Spread chicken taco meat on top of beans.

Top with cheese.

Bake 25-30 minutes.

Green Bean Casserole

From the French's can :)

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
3/4 cup milk
1 can (6 oz) French-fried onions


1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup, 1/2 the onions. and milk.

2. Bake 25 minutes. Top with remaining onions and bake an additional 5 minutes.

Variations:
-Add 1 cup shredded cooked chicken

Baked Beans

Recipe from Terri Lester

1/2 lb ground beef, cooked and drained
1/2 lb bacon, cooked and crumbled
1-2 tbls dried onion
2 cans of pork and beans
1 can kidney beans, rinsed and drained
1 can navy or white bans, rinsed and drained
2 tbls apple cider vinegar
1/2 cup sugar
3/4 cup ketchup

Preheat oven to 350.

In a small bowl mix together vinegar, sugar, and ketchup.

In a large bowl combine remaining ingredients then ketchup mixture.

Bake in a large casserole dish for 30 minutes.