Best BBQ Beans for all your summer cook-outs (recipe from last Saturday)

http://www.bhg.com/recipe/beans/bbq-white-beans-with-peppers/

This is my new recipe that I'm obsessed with and I just might start making it by the gallon. In fact I've got the dry beans at the house that have been soaking and I'm going to go turn them on at lunch to start cooking :)

Changes:

I used cooked bacon instead of ham (delish)

Deli mustard instead of yellow

red/purple onion instead of yellow

Just a regular green bell pepper

no chili powder or oregano

Also, I didn't read the directions of the recipe until the day of my BBQ so I obviously didn't want to let them soak in the fridge overnight. But had there been any left over, I'm sure the flavor would be even better after it soaked overnight. I just put them in a small crockpot and cooked them on slow for about 2 hours. OH SO GOOD. I could have skipped the BBQ chicken and just eaten beans and corn for dinner. My friend Jennifer did such an awesome job on these :) I just found the recipe and ingredients and she did all the work.

Enjoy!

Megan

Pizza Bowl

(Note to self: I need to start remembering to take a photo after making it instead of in a Tupperware when I'm eating my lunch!!)

Craving pizza but not wanting to sacrifice your healthy diet for all the carbs and cheese? Pizza bowl to the rescue! Grill up some diced chicken and your favorite toppings and add a couple spoonfuls of sauce. I used bell peppers, mushrooms, green onions, a few slices of pepperoni, yellow squash, & zucchini. You can cut out the cheese if you are counting calories, or sprinkle a little bit on top, whatever suits you. Delicious!

Delish Ham, Cheese, and Spinach Whole Wheat Breakfast Biscuits

(adapted from a King Arthur Flour, Sausage and Cheese biscuits recipe)

Ingredients:

3 c. whole wheat flour

1 ½ tsp. baking soda or baking powder

½ tsp. salt

½ c. butter

1 c. shredded cheese

2 c. chopped ham

2 c. steamed spinach

1 c. yogurt

2 eggs

~ 1 c. milk (I used unsweetened coconut milk, but any would do)

Directions:

Preheat oven to 425 F.

Sift dry ingredients in large mixing bowl. Cut butter into small chunks and work into the flour with your hands.

Add Cheese, Ham, and Spinach and mix with a spoon to distribute evenly.

Add yogurt and eggs and mix well. Add milk just until the dough is sticky. It should stick to your spoon.

On lightly greased baking sheet, spoon about ½ a heaping cup of batter to make a 2”x2” biscuit, spacing biscuits about 1” apart. Bake for 10-12 min, until edges are golden brown. Cool on a rack or cutting board and store in an airtight container in the fridge. You can also freeze them!

Enjoy a tasty and healthy breakfast!

Makes 20 biscuits.

(note to self, add photos!!)

Roasted Corn Chowder with Chicken and Cilantro

My mom sent me this recipe and I tried it on some friends a couple weekends ago. They loved it! I accompanied this hearty, spicy soup/stew with some homemade baking powder buiscuts. The recipe can be found here. Its a really delicious soup that's fairly low in calories. Enjoy! I know I did!

Roasted Corn Chowder with Chicken and Cilantro

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (I used about 1/2 a bag of frozen corn).
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink (use what's available and in season in your supermarket)4 oz. chopped roasted green chilies
1 quart light vegetable broth
1 14-oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste (I left this out)
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Instructions

If corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. Note: The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons.
This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through.
Add the lime juice and cilantro just before serving.
Total Servings: 8

Nutritional Information Per Serving

Calories: 276.2
Carbohydrates: 10.4 g
Cholesterol: 37.5 mg
Fat: 21.0 g
Saturated Fat: 13.2 g
Fiber: 2.9 g
Sodium: 64.5 mg
Protein: 14.3 g