Tasty Tuesday ~ Easy, Awesome Baked Beans

If it wasn't for having so many people ask me how I do this recipe, I wouldn't consider it "Tasty Tuesday worthy," because it's just SO easy. But this recipe for Easy Baked Beans is SO good, and it's cheap and fast, which makes it even better!

It's been such a warm winter here that spring definitely came early, and we've started grilling out. I'll admit that I'm having to fight the images conjured up by the words "pink slime," so I think I'm going to be grilling fish and chicken for a while. In case you're not daunted by all of the ground beef hubbub, you might like this trick for grilling burgers. I like to make an indentation in the center of the burger, so that it cooks more evenly in the middle, instead of being undercooked.

Easy, Awesome Baked Beans

• Start with a 2 lb (or close to it) can of baked beans. It doesn't really matter what variety, and it doesn't have to be the fancy kind. I use generic store brand or whatever's on sale.
• Mix in 3/4 c. brown sugar and 1/4 c. ketchup. Stir well.
• Spray a glass cooking pan and pour in the beans. (I just mixed mine right in the pan)
• If your budget and waistline are not too tight, you can lay about 4-6 slices of bacon on top of the beans at this point, but I usually leave this off, and I think it's just as good.
• Bake at 325 degrees for 2 hours.

Enjoy!

Tasty Tuesday ... Peanut Butter Cup Hearts

Yesterday for Marriage Monday I
gave a caution for Valentine season, but these treats are fun to make for the one you love in your "real world." They aren't hard to make, and they're delicious enough to modify for any special event. I served these at a baby shower in January, but they would also be perfect for showing a friend, a teacher, a sister, or a sweetheart that you love and appreciate them. My mother-in-law was the first one to show me (many moons ago) that I could make my own Peanut Butter Cups, and they've been a treat on our family special occasion table and in gift boxes from our kitchen ever since.

Peanut Butter Cups

For the peanut butter filling:

• ½ cup creamy peanut butter
• 4-1/2 teaspoons butter, softened
• ¾ cup confectioners’ sugar
• ½ teaspoon sea salt

Everything else:

• Any color of chocolate disks from a craft or candy shop. I used pink and white, since they’re Valentine themed.
• Plastic candy mold – you can find these at any craft store like JoAnn’s, Hobby Lobby, or Michael’s. I chose to use a heart shape, but you choose whatever you like.

Put about 1/2 cup of chocolate disks into a small glass bowl. Heat in the microwave for approx. 2 ½ to 3 minutes, stopping after each minute to stir well. Chocolate should be smooth and glossy; be careful not to scorch it. 

Once it’s smooth, use a spoon to put a small portion in each candy mold, forming a “shell” of chocolate and leaving the center empty. Once the molds are filled, put it in the fridge about 5 minutes, or until chocolate is firm. 

Remove and put a small dab of peanut butter filling in the center of each candy mold, being careful the filling is a little below the top of the candy.  Now take a little melted chocolate and spread over the filling, being careful to fill in the shape. Shake gently to remove air bubbles. Put molds into the freezer for about ten minutes. 

 

Once firm, remove and invert, gently popping the candies out of the mold. 

 

If you want to add polka-dots, melt another color of chocolate and use the end of a toothpick to paint on candy dots. Be sure dots are firm before you store the candy. If layering cups, use wax paper to separate. 

These are a great way to say "I love you" any time of year ... from inside a lunch box, on a pillow, or on the edge of a breakfast plate. :)

Thanks to Jen and Lisa for hosting Tasty Tuesday and Tempt My Tummy Tuesday!

 

Tasty Tuesday ... Dinner Idea

I was recently low on time, and when I opened my pantry door to talk to myself about what to make for dinner, it sounded like a subway station in there. :) I hadn't made my weekly menu, and I hadn't been to the store, but my people were going to be hungry .... what to do?


What I did find was a package of wheat tortilla wraps, which inspired me ...

1. In the freezer I found a bag of shredded cheese
2. In the fridge I found a 1/2 jar of salsa and 1/2 jar of sour cream
3. In the pantry I found a can of black beans ... and a subway ticket ;)  JUST KIDDING!

Dinner! Almost ...

On my way home from school in the afternoon, I picked up a rotisserie chicken on sale for $3.99. I took it home and shredded the chicken, and each of us built a dinner burrito. 

1. Fill a tortilla with shredded chicken in the middle  (protein)
2. Add beans (rinsed and drained) and salsa to your liking  (veggie binders)
3. Sprinkle on some shredded cheese  (dairy topping)
4. Wrap up your burrito, and lightly "fry" it in a frying pan sprayed or on a panini maker (we are blessed to have been given)
5. Add a dollop of sour cream on top.
6. Dinner!

The family loved making burritos, and I don't even think they knew I was behind in my planning/prep that week. If they did, the burritos made them forgive me. :) 

This also works well for breakfast with a protein, a binder, and a topping.  For example:   Sausage or bacon/scrambled egg, mushrooms/tomatoes, and your choice of cheese.

This week I'm more on track with pantry and prep life, but burritos will be back on my menu soon!

Tomorrow .... something Jesus wants us to "Be" that was perfectly timed for His first century audience and hasn't changed much in the 21st century.

Tasty Tuesday ~ Chicken Chili

This was one of those "little of this and little of that" concoctions that turned out awesome! It's ideal for a winter weekend. I used a few healthier options to make it "January" friendly. :) The kitchen smelled great, the teens went back for more, the leftovers were delish, and it didn't make much mess. Perfect!

Before I give you the chili recipe, here are a couple of ingredients for a wonderful spiritual walk in 2011 ...

•  Scripture Dig is spending January focusing on spiritual disciplines. Today is one of my days!
• If you're reading the One Year Bible, some of our church staff are working together to provide a short devotional blog to accompany each day. It's a great time to jump in and subscribe to the Devo Blog.

Chicken Chili

1 medium onion, chopped small
1 1/2 lb. ground chicken (Inspired by a sale $1.99/lb, but healthier than beef)
2 T. olive oil
15 oz light kidney beans
15 oz black beans (Both beans rinsed and drained)
14.5 oz can diced tomatoes (I used the Italian blend with some spices)
2 t. minced garlic (The kind that's in a jar)
1 T. chili powder
1 t. cumin
1 pkg. ranch dressing mix
1 pkg. taco mix (Lower sodium variety)
2 cans (Use the empty bean cans) of water

In a large pot, saute the onion and garlic in the olive oil. After a few minutes, add the ground chicken, and cook through. Before you add anything else, chop up (Just use your stirring spoon in the pan) the ground chicken to small pieces. Because it's chicken, I didn't drain it at this point. Add the spices and mixes and stir well. Add the beans. Add the 2 cans of water. Stir and bring to a boil. Simmer, covered, at a slight "bubble" for about 30 minutes. Turn it back to a very low simmer, covered, for another 45 minutes.

If you want to use beef instead, you may just need to drain the meat before you add spices, etc. We ate this with tortilla chips on the bottom of the bowl, then chili on top, then shredded cheese (your favorite variety) and a blob of low-fat sour cream. Awesome for a winter day! 

I love this recipe because: 

• I can keep everything but the chicken and the onion in the pantry to have on hand. 
• This only takes one pan to make the meal.
• You can make it, start to finish, in 1 1/2 hours.
• Kids can learn to make this easy recipe.

Enjoy!


Tomorrow is a very important anniversary and coincides with a special day in my January "Be" series. I hope you'll join me!