Pineapple Black Bean Enchiladas

After Jackson taught a lesson on "The Word of Wisdom" the other night I was reminded of how much we eat meat in our diet and am trying to remedy that by reducing the amount and substituting beans, etc. in our menu. The boys and I naturally love beans, but for Chad it requires some effort. They enjoyed this meal...I loved it.

2 t. vegetable oil

1 lg. yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained,

1/3 c. juice reserved

1 can (15 oz) black beans, drained, rinsed

1 can (4.5 oz) chopped green chilis

1 t. salt

1/2 c. chopped fresh cilantro

3 c. shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 c. reduced-fat sour cream

8 t. chopped fresh cilantro

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilis and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Healthier Sloppy Joes

I like to make sloppy joes once in a while, but this time I thought I'd search for a healthier recipe. This was what I found and played with. It was really good; almost like a thick chili. By the way, if you have questions about substitutions, post them on here. One of us can probably answer.

1 pound extra-lean ground beef or ground turkey

1 onion, diced

4 cloves garlic, minced

1 jalapeno, minced

1 red pepper, diced

1 can small red beans or pinto beans, preferably low sodium drained and rinsed

2 cans no-salt-added tomato sauce

2 T tomato paste

1 T red wine vinegar

1 T molasses

1 T Worcestershire sauce

1 T mustard powder

3/4 T salt

Freshly ground black pepper

8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Peppery Bean Salad

This is probably my personal all-time favorite recipe. Whenever I smell it I start salivating like Pavlov's dog. The smell of onions, tomatos, avocados and beans is heavenly! I personally LOVE beans and put them on/in everything. My kids really like them too and always love this salad even though it is a bit spicy. Beans are a wonderful source of fiber and protein and are low in fat and calories--the perfect food. (Your body eventually gets used to the extra fiber :)) Enjoy!

1 can chick peas (garbonzo beans)
1 can black beans
1 can corn
1 can kidney beans
1/2 red onion, chopped finely
2 tomatoes, chopped finely
1 green pepper (opt.)
2 avocados, chopped

Open cans and rinse under cold water. Shake off excess water, add veggies.

DRESSING:
1 t. cumin
1 T. ketchup
2 T. olive oil
1 T. white wine/cider vinegar
1 garlic clove, crushed
1/2 t. salt
1/4 t. ground pepper
5 drops of hot pepper sauce

Mix together and pour over bean mixture; chill for an hour to allow flavors to mix.

HINT: Add avocados right before serving because they become mushy. They're still delicious, just brown after refrigerated in the bean mix.