Chicken Pot Pie

This recipe is not light and not vegetarian, but it is one of my husband's favorites.

2 c cooked chopped chicken
1/2 c chopped onion
1/2 c chopped potatoes
1/3 c chopped carrots
1/3 c chopped celery
1/3 c peas
1 stick butter
1/2 c flour
2 cloves garlic, minced
1 can chicken broth
2/3 c milk
1 Pillsbury pie crust, thawed

1. Melt butter and cook onions and garlic until tender
2. Add flour and stir rapidly until a thick sauce forms.
3. Add chicken broth and milk, bring to bubbling and cook 1 min.
4. Add vegetables and chicken and pour into greased pie dish.
5. Top with pie crust (make slits in pie crust for venting)
6. Bake at 400 for 20 minutes, until crust is browned and filling is bubbly.

Pinto Beans

One of the best recipes for beans that I've come across

2 Tb oil
1 c chopped onion
4 cloves garlic, chopped
1 large jalapeno, cut lengthwise in half
1 Tb oregano
1 tsp cumin
8.5 cups water
1lb dried pinto beans, rinsed and soaked
1 Tb packed brown sugar
1 tsp salt


1. Saute onion in oil for 3 min (until translucent)
2. Add garlic, jalapeno, oregano and cumin and saute 1 min.
3. Add water and beans and bring to a boil.
4. Reduce heat to medium low, cover and simmer 1 hour.
5. Discard jalapeno. Add sugar and salt to beans.
6. Simmer uncovered until most of liquid has evaporated and beans are tender, about 1 hour.

Delicious served with rice and a side of jalapeno cornbread.

Quinoa with Salsa and Black Beans

This has become one of our weekly staples. Quick, easy and oh-so-tasty.

2 Tb olive oil
1 c dry quinoa
1 c salsa
2 c water
1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa.
2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for 20 min or until quinoa is tender and most of the liquid is absorbed.