Quick and East Meatless Chili

This recipe is so easy there aren't any even "how to" pictures to include! What you see in this picture is all there is to it. 4 cans, 2 spices, and one packet of ranch seasoning mix.

As are most good "quick and easy" recipes, it was born out of desperation. I didn't have any meat defrosted for dinner and we were short on leftovers that I could grab and reheat. The funny part of it is that The Honey didn't even notice there wasn't any meat in it!

Quick & Easy Meatless Chili

1 can kidney beans
1 can black beans
1 can corn (drained)
1 can diced tomatoes
2 tsp chili powder
2 tsp paprika
1 packet ranch dressing mix
Garnish with shredded cheddar and/or light sour cream

Combine ingredients in a medium or large pot. DO NOT drain the beans or tomatoes, only the corn. Cook through until heated completely and garnish with sour cream and/or shredded cheese just before serving. Serve to the kids with tortilla chips!

Chow Mien for One

Spaghetti is always a great dinner, but it seems like I can never make exactly the right amount of spaghetti noodles. Either I made too few and I have tons of leftover sauce, or I make too many noodles for the sauce and then I have to throw away the extra noodles.

Not any more.

I really enjoy the Panda Express chow mien side dish, which is actually not a bit like the chow mien my dad used to make when I was growing up. With a few tips from my neighbor, I was able to make this yummy variation of my own.


Chow Mien For One

1 Tbsp sesame oil
1/4 c. slivered carrot
3/4 c. thinly sliced cabbage
2-3 Tbsp. soy sauce
1/4 c. water
1/2 tsp. chicken bouillon granules
1 tsp. dried minced onion
or 1/2 tsp. onion powder
1-2 cloves minced garlic
Salt/pepper to taste
Leftover spaghetti noodles (about 1 cup)

Preheat 1 Tbsp sesame oil in frying pan over medium heat. Slice carrots and add to pan.











Cut cabbage and add to pan. (This allows the carrots the extra couple minutes they need to be tender at the same time as the carrot.)










While sauteing the cabbage and carrot, add a sprinkle of soy sauce, water, chicken bouillon granules, minced onion or onion powder, and garlic.










When veggies reach desired tenderness, add cold spaghetti noodles. Add another sprinkle of soy sauce and mix well. Continue sauteing until noodles are heated through.

Best Avocado Sandwich Ever!

Avocados are fabulous if you know how to eat them. Recently my mother-in-law came for a visit, and she told me of her avocado woes. She had tried eating avocado, but felt like it just didn't have much taste and didn't see what all the excitement was about. If you are trying to introduce someone to an avocado, this sandwich would make a great first impression.



Best Avocado Sandwich Ever!

Lightly toast 2 slices of whole wheat bread. Spread about 2 tablespoons of roasted red pepper hummus on one slice of toast.










Slice avocado and tomato.









Remove the peel from the avocado and layer it on top of the hummus. Sprinkle lightly with salt/pepper or Nature's Seasons seasoning blend.










Place sliced tomato on top of the avocado.










Top with the other piece if toast and cut sandwich in half.

Black Bean and Tomato Quesidillas

It's Friday, so here's another quick and easy dinner. I prefer to use canned diced tomatoes for this recipe rather than fresh because it's easier and you don't have to spend your time peeling, dicing and seeding a fresh tomato. However, if that's what floats your boat, go right ahead. You may just need to cook it a little longer to make sure most of the juices simmer out.



Black Bean and Tomato Quesidillas

1 can black beans
1 can diced tomatoes
1/2 packet taco seasoning
1 1/2 c. shredded cheddar or mexican blend cheese
6 large tortillas

Place black beans in a collander; rinse and drain well. Repeat for the tomatoes.










In a pan over medium heat, combine tomatoes, black beans, and taco seasoning.










Mix well and cook until heated through, about 5 to 10 minutes.










Place a tortilla in a clean, large pan preheated over medium heat. Spoon about 1/4 cup of the black bean mixture onto half of the tortilla.










Top with 1/4 c. cheese.










Fold tortilla over and cook until bottom is nicely browned. Flip and brown the other side.









Slice with a pizza cutter and serve.

Serving suggestion: I like to top mine with sour cream, salsa, and shredded lettuce.