Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Last edited on 2 May 2006 07:00 pm by Jayelle

Last edited on 7 April 2006 04:00 am by Jayelle

• 1 large baking potato
  
• 1 tablespoon olive oil  (you can use cooking spray if you don't want to use Oil)
  
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder

Preheat oven to 450 degrees F (230 degrees C).Cut potato into sticks. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture (I put them in a bowl with a lid and give a good toss) and place on a baking sheet.Bake for 45 minutes in preheated oven.

Last edited on 16 May 2006 05:51 pm by Jayelle

Last edited on 4 July 2006 04:13 am by AzPeg

Last edited on 28 July 2006 02:34 am by joyjunkie

1. 1 tablespoon olive oil
2. 4 skinless, boneless chicken breast halves - cubed (for non veggie times)
3. 1 onion, chopped
4. 1 1/4 cups chicken broth
5. 1 (4 ounce) can diced green chiles
6. 1 teaspoon garlic powder
7. 1 teaspoon ground cumin
8. 1/2 teaspoon dried oregano
9. 1/2 teaspoon dried cilantro
10. 1/8 teaspoon cayenne pepper
11. 1 (15 ounce) can cannellini beans, drained and rinsed
12. 2 green onions, chopped
13. 2 ounces shredded Monterey Jack cheese
14. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
15. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
16. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Im not sure what to call this, just something I do...

1. 
   

1 (19 ounce) can garbanzo beans, drained and mashed




2. 
   

2 tablespoons Fat Free mayonnaise




3. 
   

1 teaspoons spicy brown mustard




4. 
   

1 tablespoon sweet pickle relish (made with splenda)



5. 
   

onions and celery, chopped



6. 
   

cumin, salt and pepper to taste

 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions,celery, seasonings. Mash with potato masher.

Taco soup

1. 2 pounds lean ground beef (for non veggie days)
2. 1 onion, chopped
3. 1 (4 ounce) can diced green chiles
4. 1 teaspoon salt
5. 1 teaspoon ground black pepper
6. 1 (15 ounce) can pinto beans, drained
7. 1 (15 ounce) can lima beans, drained
8. 1 (1.25 ounce) package taco seasoning mix
9. 1 1/2 cups water
10. 1 (1 ounce) package ranch dressing mix
11. 1 (15 ounce) can white hominy, drained
12. 1 (14.5 ounce) can stewed or diced tomatoes
13. 1 (15 ounce) can kidney beans, drained and rinsed

Last edited on 23 January 2008 10:16 pm by Lizardlaird

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tablespoons white wine vinegar
• 2 tablespoons white sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Last edited on 23 January 2008 10:24 pm by Lizardlaird

Last edited on 23 January 2008 10:47 pm by Lizardlaird

Last edited on 24 February 2008 09:45 pm by sarahmg80