Sunday is my day to play in the kitchen so I've spent this afternoon trying out some recipes I found online.
BLACK BEAN BURGERS
½ cup rolled
oats
14 ½ oz. can
black beans, drained and rinsed
1 egg
1 tsp. cumin
½ cup grated
Cheddar cheese
1 jalapeno,
finely chopped
¼ cup finely
diced red onion
2 tsp. French’s
mustard
Salt and pepper
Process oats
into small pieces.
Add ½ of the beans
and pulse.
Add egg and
cumin. Remove from food processor.
Add
remaining beans, cheese, jalapeno, onion, salt, pepper, and mustard.
Make 4
patties. Place on greased waxed paper
and chill for 30 minutes.
Fry 3-4
minutes per side.
I made these today as an experiment. They are delicious! Be careful that you don't overcook the patties or they'll be too dry.
These will be good served with sour cream and fresh cilantro.
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CHICKEN RANCH PASTA BAKE
½ package
elbow macaroni
2 c. shredded,
cooked chicken – I used 2 cans chicken breast
1 c
milk --- I used buttermilk
1 package
dry Hidden Valley Ranch dressing mix
2 oz. cream
cheese
5 oz.
shredded Mozzarella cheese
¼ c. sour
cream
3 T. bacon
bits
Green onion -- optional
Cook and
drain pasta. Add chicken, cream cheese,
milk, sour cream, ranch dressing mix, and 2 oz. of the cheese.
Put in 13 x
9 casserole. Top with remaining cheese, bacon and green onions, if desired.
Cover and
bake at 350° for 25 minutes.
Makes 6 servings.
This will be for my lunches at work. I divided it into three rectangle shaped take out containers and put in the freezer. Before reheating, I poured additional milk over the top so it wouldn't be too dry.
Since I had buttermilk on hand and you make Ranch dressing with buttermilk, I substituted buttermilk for the milk called for in the recipe. It added a nice tangy taste to the dish.
