Twice Baked Bean-tatoes

1 bottle white beans (if you're trying to be sneaky with them, start by using half a bottle the first time)
6 regular sized baking potatoes, baked and cooled slightly (leftovers are great!)
1 large onion, diced
1 bunch green onions, sliced
1/2 c. shredded cheese
Leftover ham, diced OR 1 can ham, crumbled (optional)
1/3 c. sour cream or plain yogurt (greek yogurt works well)
2 T mayonnaise
1-2 T dried parsely
1 tsp paprika
butter and/or olive oil
Parmesan cheese, about 2 or 3 tablespoons. (optional)
salt to taste

Slice potatoes in half and carefully scoop out the insides. Save skins for filling. Saute onion in 2-3 T butter/olive oil over low heat until brown and very soft. Add green onions and saute briefly. While onions are cooking, puree or mash white beans until smooth. Add white beans and onions to mixing bowl, add all other ingredients including potato flesh. Mix until well blended and mostly smooth (some small chunks of potato will remain). Spoon into potato skins, mounding slightly. Place on a baking tray, and bake at 350 until heated through and tops are browned.

Fiesta Salad

You want to season the chicken enough to give it a good flavor but not so much that it overpowers the cilantro. Also note that southwestern seasoning is different than taco seasoning and the flavors are totally different

4 slices bacon
1 Chicken breast, boneless skinless cut into cubes
2 tsp. southwest seasoning
6 ears corn
3 or 4 cups boiling water
1/4 red onion, chopped
1 Anaheim pepper, chopped
1 can black beans, drained
1 bunch, cilantro, chopped
Salt to taste

Cook bacon until crisp. Remove from pan, reserve 2 Tbsp of the dripping. Sprinkle chicken with southwest seasoning. Cook in reserved bacon drippings until no longer pink. Chop into small pieces. Set aside. Cut corn from cob, place in a large colander, slowly pour boiling water over corn, you only want to blanch it, not cook it full. Toss with bacon, chicken, and remaining ingredients. Salt to taste.

Serve as a salad by itself, on a bed of lettuce, with corn chips, or wrapped up in tortillas.

Add a cup or two of cooked quinoa or rice to make an entree

White Bean Thai curry

You can use more, less, or no chicken at all, according to your tastes. Vegetarians and vegans, just skip the chicken in the first step and cook the rest according to the directions.

2 boneless skinless chicken breast, cut into small cubes (optional)
1 large onion, chopped
1 tsp. chili powder
1 1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1 14-oz. can unsweetened coconut milk
1 Tbsp. peanut butter
2 cans white beans, rinsed and drained
3 medium carrots, grated
1 stalk celery, sliced
1 medium green onion, sliced
5 cloves garlic, minced
2 Tbsp. chopped fresh basil

Hot cooked basmati, jasmine, or other white rice

In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice.

Queso Cheese Dip

1/4 red onion, chopped
1/4 green bell pepper, chopped fine
2 Tbsp butter
1 can diced tomatoes with Jalapeno, drained really well and chopped if in large chunks
6 oz. pepper jack velveeta cheese
1 1/4 c. cream
10 oz. cheddar cheese
1 can black beans, drained and well rinsed
Bottled jalapenos

Saute onion and pepper in butter until onion is translucent. Add tomatoes. Stir in velveeta and cream until velveeta is starting to melt. Add cheddar and stir until melted and well blended. Stir in black beans If using add jalapeno, add them slowly and let sit about 10 minutes before adding more, they dont heat the the sauce right away, they work slowly.

Banana Muffins (with garbanzos) and Penuche frosting

1 can garbanzo bean, drained and rinsed really well
1 c. white sugar
2 eggs
3 over ripe bananas
2 tsp. vanilla extract
2 c. flour
1 t. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
1/3 c. milk

Puree beans, eggs, and bananas. Pour into a mixer. Beat in sugars, vanilla, baking soda, salt and pumpkin pie spice. Beat in 1 cup of the flour, the milk, and then the remaining flour. Pour into paper lined muffin tins and bake at 350 for 15 - 20 minutes, until light and dry on top. When slightly cooled, drizzle with frosting or nutella.

Makes 2 dozen muffins

Caramel Frosting
4 Tbsp butter
1/2 c. packed brown sugar
2 Tbsp milk
1 c. confectioners' sugar

Melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth.

Spinach Quinoa Bowl

2 Tbsp oil or butter
1/2 onion, chopped
3 large handfuls of baby spinach
2 c. quinoa, cooked and chilled
1 can garbanzo beans
1 c. liquid (chicken or vegetable broth or water)
Mortons nature seasons OR salt&pepper to taste

Saute onion in oil until translucent. Add spinach and cook until wilted. Add quinoa, beans, and liquid. Simmer until liquid is absorbed. Season to taste.

Jazz it up with
Parmesan cheese
Italian salad dressing
lemon zest
Fresh sauteed garlic

Asian Salad

3 handfuls fresh baby spinach, chopped fine
1 can mandarin oranges, drained (if they are huge, break them up a bit)
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 or 2 green onions, chopped
1/4 c. crispy chow mein noodles
1/4 c. broccoli, chopped fine
1/2 c. chicken, cooked and chopped (optional)
1 can white beans, drained and rinsed
1 or 2 carrots, grated
2 Tbsp. toasted sesame seeds

Asian Toasted Sesame Salad dressing (Kraft Light is my favorite)

Toss all together. Drizzle with salad dress, toss to coat. Add more salad dress until all is coated to your liking. Serve immediately.

Other things that might be good in there
Sliced Almonds
Julienned yellow squash
Sliced Red onions
Pineapple tidbits
Thin sliced celery
Baby corn
Fresh Pea Pods
Anything you like in stir fry