Black Bean + Veggie Jambalaya – http://wp.me/p6YxNE-4k
The crust in this pizza is more like a cross between a biscuit and pizza crust. It’s not going to be your traditional yeast- risen pizza crust, but it’s good and it’s fast to create easy, fast flat breads from the leftovers in your fridge.
Create your own toppings to put on the biscuit crust that consists of one and a half cups of quick mix or Bisquick plus one third cup very hot water.
1 cup cut up cooked chicken or 1/2 pound boneless skinless chicken breast cut into small strips
Half of a bell pepper, chopped
One small chopped onion or you can slice it
Half cup of Salsa and Picante sauce your choice
1-1/2 cups Quick Mix or Heart-Healthy Bisquick
One third cup very hot water
One and a half cups shredded cheese(s) of your choice
Any of the items in the Web tags can be additions of variations of this recipe too. Use your imagination here.
“Let This Be a Springboard For Your Imagination.”
Preheat your oven to 425 degrees remove the oven rack to the lowest position.
Spray a 12 inch pizza pan with cooking spray.
For Biscuit Crust
Mix 1-1/2 cups Quick Mix or Bisquick Heart Healthy Baking Mix and 1/3 cup very hot water together and blend until a soft dough forms.
Press the dough into the Pizza pan, using fingers dipped in the Quick Mix or Bisquick mix, and pinch the edges to form 1/2 inch rim.
Prick crust with a fork a few times, does though you’re making shortbread, and then bake the crust at 450 degrees for about 8 minutes until the top crust feels done and tests with a toothpick.
Press 1 cup of cheddar or Monterey Jack cheese or a combination of the two- on top of the dough.
Southwestern Chicken Mixture:
1 cup cooked chicken
I am using the meat from my spicy baked chicken drumsticks it was made with a really wonderful evening it’s brown sugar based with about 20 different spices in it. I had them cooked ahead in the fridge.
1/2 cup bell peppers -any kind, cut into small pieces
1 small onion diced
1/2 cup your choice of salsa
Mix all this together and top the pizza with it.
Other toppings include cooked pinto beans and black beans.
After putting southwestern chicken topping on the pizza then bake the 12 inch pizza for 12 to 15 minutes, until the crust is brown and the cheese is melted and bubbly.
This will feed 8.
*You can also do this with rotisserie chicken or simply use 1/2 pound of boneless chicken breast cut into 1/8 inch strips. If using uncooked chicken breasts, you’ll need to obviously cook the strips on high heat in about 2 tablespoons olive oil or canola oil until the chicken is no longer pink, about 4 minutes, then reserve for the topping.
Photos coming soon!
The idea for this dish was a springboard from “Fajita Pizza” from The Bisquick Cook Book by Paulette Motzko
June 17, 2016
Quinoa Black Bean Tacos with Creamy Avocado Sauce [Vegan] – http://wp.me/p29i54-er
If you’re wondering what to do with the extra black beans, you can make this wonderful Vegetarian Black Bean and Quinoa Taco filling!
1 pound dried black beans-sorted and cooked beforehand-plan on 2 hours ahead of time.
3 oz pearl Quinoa
One 15 oz can Rotel Low Sodium Tomatoes with Chiles
One 15 oz can Del Monterey Low Sodium Chopped Tomatoes
Chopped onions-about 1/2 cup sauteed, or 2 tablespoons minced dried onion
Mrs. Dash Southwest Chipotle Salt Free Seasoning Blend
1/2 teaspoon garlic paste
2 teaspoons Santa Paula-brand-Chili Powder
A little garlic salt blend to taste
I typically don’t sell my food and I added the very last, so people can add in whatever they want. And I like way last sold my food then with the recipes always say.
It is a healthier way to eat and that way you don’t tick the picky people off who complain the food is too salty. People can it just the salt content to their own desires.
Cook one pound of black beans after sorting. The quick way to do it is to just soak them overnight and training in the morning, or you can take the sorted of beans cover with water, bring them to a boil and boil them about 2 minutes and then turn off the heat. Either way will work. From there it’ll take about 30 to 45 minutes to simmer them on low to end up with cooked black beans and that’s what you put in the crock pot.
Add the quinoa and tomatoes and Seasonings in water or vegetable stock to your Crock-Pot and cook on low at about 325 degrees for 1 hour.
Once the beans are cooked and add them to the crock pot, and then cook for another hour.
This is wonderful with homemade bread or corn bread. You can add some thawed frozen corn or corn that’s not loaded with sugar to the chili for a nice contrast and color and a nice flavor too if you like.
Note- is the quinoa Cooks is going to serve some of the water so you might have to add some more water or a vegetarian stock back to the Crock-Pot period as soon as you do that the King was going to “poof out” cook and absorb the water like rice does.
How’s that for a new cooking term? Kind of like Rachael Ray’s EVOO.
Recipe greatly adapted from “Quinoa and Black Beans in the book “Fix It and Forget It Vegetarian Cook Book by Phillis Pellman Good.
All images photographed and created by Paulette Motzko,
PLM Studios, Copyright March 2016
The name of this one caught my attention & made me laugh, but the flavor is what will keep you making it!
Thanks to The Rebel Rousers for his one! I guess they are on Weight Watchers because they said that a whole cup of chicken is only 4 points!
At any rate, this is a fantastic healthy dish for anyone on the go who wants to eat healthier and save some money on dining out!
On Tuesdays and Thursdays I work in the morning and at night. This recipe is a godsend! Just prepare the night before, turn it on when you wake up, and it will happily simmer away all day. The chicken is so tender and delicious and the flavors are rich and filling. Rice is extra points, but at 4 points for a cup of the chicken– who cares!?
- 1 1/2 pounds chicken
- 1 (14.4 oz) can diced tomatoes with mild green chilies
- 1 (15 oz) can black beans
- 8 oz frozen corn
- 1/4 cup fresh cilantro chopped
- 1 (14.4 oz) can chicken broth
- 3 scallions chopped
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- – TT salt and pepper
- Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock…
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