Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.

1.5 lb ground beef

Salt & Pepper

1 (19 oz.) can red enchilada sauce

1 (15 oz.) can nacho cheese sauce

1 (4 oz.) can diced chilies

8 oz. egg noodles

1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. 

Southwestern pork and beans

2 lb. cheap cut of pork (I used boneless ribs)

3 cans black beans, undrained

2 tsp. Chili powder

2 tsp garlic
1 tsp. onion salt
1 tsp. oregano
1 tsp. paprika
2 tsp. cumin
1 tsp. pepper

Salt to taste

Hot cooked brown rice or tortillas

Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.

Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat.  Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese.

American Institute of Cancer Research

I just receive an article written by the
American Institute of Cancer Research, entitled

Health on a Budget: Three Strategies for Money-Saving, Cancer-Fighting Meals

The article begins:
"Did you resolve to eat healthier in the new year? Or perhaps you just want to save money at the supermarket without sacrificing taste and health."

I love that, and the reason I mention it, is while they have three ideas which you can read about by clicking on the link, the first idea is this:

1. Diversify Your Dinner with Beans.

And that's right up our alley.

As a matter of fact, we put together a list of more than 20 healthy, and inexpensive, recipes for you from our archives here at Bean Basics

Lentil Barley Soup

Harira

Cabbage White Beans Soup

Black Bean Soup

Italian Wedding Soup

Stuffed Peppers or Squash

Pesto Soup

White Bean Pitas

Chickpea with Garlic and Zucchini

Texas Stuffed Tomatoes

Mixed Whole Grain Pilaf

Cuban Red Beans and Rice

The most simple Black Beans ever made

Creole Red Beans

Southwest Skillet Supper

Caramelized Quinoa and Black Beans

Dill Spaetzle

Israeli Couscous and Green Vegetables

Vegetable Soup Penna

Cabbage Salad

Asian Salad

Daal

Chickpea Masala with Green Rice


We hope you enjoy, and have a wonderful and healthy New Year

Mexi Confetti Bake

1 c. cooked white rice
1 c. cooked brown rice
1 chicken breast, cooked and chopped (optional)
1 can black beans, drained
1 can mexi corn, drained
1/2 c. salsa verde
1 bunch fresh cilantro
1/2 c. grated cheese

Combine the cilantro and the salsa verde in a blender and puree until smooth. Combine remaining ingredients and cilantro mix. Pour into a casserole dish and bake, covered, at 400 until heat through, about 20 minutes.

Dill spaetzle

8 oz. dried spaetzle (Or small egg free noodles)
olive oil or butter
1 can white beans, drained
8 oz. frozen green beans
1/2 white onion, chopped
1 large handful fresh dill, chopped
Salt and Pepper to taste

Cook spaetzle according to package directions adding the green beans the last 5 minutes of cooking. Drain and drizzle with butter or olive oil. Set aside

Saute onion in butter or oil just until starting to get tender. Add the white beans and the spaetzle/green bean mix to the skillet, stir in the dill. Season with salt and pepper to taste. Heat through.

For soup just make according to the directions above. Simmer enough chicken stock to make the amount of soup you want. When hot add the spaetzle and beans and simmer just long enough to heat through.

Economical Counter:

1/2 bag spaetzle $ 1.50
1 can white beans $ 0.70
1/2 bag green beans $ 1.00
1/2 onion $ 0.20
Dill $ 2.50

Total: $ 5.90

UPDATE 12/2010 - I think it would be really tasty if you added a splash of cream to the spatzle after you add the dill and some cooked crumbled bacon on top.

Spicy Italian Sausage Soup

2 cans garbanzo beans, drained
1 lb. Italian sausage
1 large yellow onion, sliced
2 cloves garlic, minced
2 large handfuls of spinach, chopped pretty fine
1 large carrot, grated, optional
4 c. chicken broth
2 c. beef broth

Saute Italian sausage until cooked, breaking up huge chunks. Add onion, garlic, spinach, and carrot, and cook until onion is translucent. Add beans and both broths. Simmer at least 10 minutes.

Economical Counter: Based on 5, 2 cup sized servings
Beans x2 - $1.60
Italian Sausage - $2.70
Onion - $0.12
Spinach - $1.00
Carrot - $0.15
Chicken Bouillon - $0.40
Beef Bouillon - $0.20

Total $6.70
Per Serving Total $1.34

Italian stir fry

1/4 c. prepared pesto (If you want to make your own vegan pesto replace the cheese with nutritional yeast)
1/2 onion, chopped
2 cloves garlic, minced
1 large or 2 small bunch(s) kale, chopped
1 can tomatoes, drained
1 can, white kidney beans, drained and rinsed
2 - 4 c. cooked pasta

Saute onion and garlic in pesto. Add kale, cook until wilted and dark. Add tomatoes, beans and cooked pasta. Toss to coat. Add more pesto if desired.


Economical Counter: 5 servings, 1-1/2 c. each

Pesto (Powdered Knorr Packet) $0.99
Onion $0.25
Garlic $0.24
Kale $1.98
Bottle Tomatoes $1.25
White Kidney Beans $0.68
Pasta $0.99

Total $6.38
Per Person Total $1.28

My Dads Fabulous Enchiladas

I can't believe I didn't think to post this until now. My dad makes wonderful enchiladas. He would make them when mom was gone and let us eat them in the living room and watch Star Wars during dinner.

1 1/2 cans refried beans (I usually add some salsa verde to my refried beans and simmer a few seconds for more flavor)
1/2 lb. hamburger OR 2 cans of whole beans
2 Tbsp. taco powder
2 c. Grated cheese, plus more for topping
1 onion, chopped
12 flour tortillas
2 cans red enchilada sauce

Sour Cream
Salsa

Combine taco powder and beef and cook until no longer pink. Drain grease. Spread tortilla with beans. Top with hamburger (or beans), onion, and then cheese. Roll tortilla and place seam side down in a 9x13 casserole. Repeat with remaining tortillas. Top all with enchilada sauce and additional cheese, if desired. Cover with tin foil and bake at 350 for 45 minutes.

Serve with sour cream and salsa

Sometimes I also add some cooked Spanish rice to the filling.

Economical Counter: Feeds 6
1 1/2 cans refried beans $1.50
Hamburger $1.50
Taco Powder (based on 1oz from a 23 oz. Tones container) $0.18
Cheese $2.00
Onion $0.25
Tortillas (I buy them at the dollar store) $1.20
Enchilada sauce $2.50

Total: 9.13
Per serving total $1.52