Black Bean, Chicken, and Red Pepper Stew

2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.

Three-Bean Mexican Chili

1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder

Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.

To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.

White Bean Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish

In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.

Spicy Shredded Pork

4 to 7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. brown sugar
3 to 4 garlic cloves
1 to 2 tbsp. salt
Pepper
1 to 2 tbsp. olive oil
2 to 3 tbsp. white wine vinegar
2 c. water

Rinse pork shoulder and pat dry.

Combine onion, spices, brown sugar, garlic, salt, and pepper to taste in bowl of food processor. Add olive oil and white wine vinegar. Blend mixture until totally combined. Pour over pork shoulder. Rub over whole surface of pork, being sure to cover any folds or crevices.

Place pork in Dutch oven or roasting pan and add water to pan. Cover tightly and roast at 300°F for several hours, turning once every hour. When it is fork tender, turn heat up to 425°F, remove lid, and roast skin side up for 15 to 20 more minutes until crispy. Take out of oven and let rest 15 minutes.

Shred pork shoulder using two forks. Pour some of the juice from cooking over shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream, and pico de gallo.

Chicken Tortilla Soup

4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream

Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.

To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.

Easy Santa Fe Chicken

1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese

In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.

Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.

Cheesy Chicken Enchiladas

4 to 6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. ranch salad dressing
10 to 15 flour tortillas
Jar of salsa
2 to 4 c. shredded Mexican cheese

Cook chicken breasts using preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and ranch dressing. Stir both until well-combined. Shred or chop cooked chicken and add to large mixing bowl. Mix well with sauce.

Preheat oven to 375°F. Grease a 9- x 13-inch pan (and possibly another smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. sauce from small bowl. Spread over tortilla in an even layer. Add some of the chicken mixture to center of tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining ingredients (usually makes 10 to 15 enchiladas).

Bake in preheated oven for 25 to 30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Creamy Chicken Enchiladas

1-1/2 c. cooked chicken breast, shredded into bite-sized pieces
4 c. torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz.) carton nonfat sour cream
1/4 c. plain, nonfat yogurt
2 tbsp. whole grain flour
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6 to 8 inches in diameter
1 1/2 c. low-fat shredded cheddar cheese

In a medium saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. In a large bowl, combine cooked chicken, spinach, and green onions. Mix well and set aside.

To make the sauce: In a medium bowl, combine sour cream, yogurt, flour, cumin, and salt. Add milk and jalapeño pepper and mix well. Pour half of the sauce into chicken and spinach mixture and mix well.

Divide filling among tortillas. Fold opposite ends of tortilla up about 1 inch over filling, then fold left and right sides over the folded end, overlapping. Place filled tortillas, seam sides down, in an ungreased rectangular baking dish. Spoon remaining sauce over tortillas and bake, uncovered, at 350°F for about 20 minutes or until heated through. Sprinkle with cheddar cheese and let stand 5 minutes. Top with salsa and chopped green onions as desired. Serves 6.

Shrimp Enchiladas

1/4 c. red or yellow pepper, diced
1/2 c. onion, diced, divided
1/4 c. green pepper, diced
3 tbsp. butter, divided
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 c. and 2 tbsp. heavy cream
1 1/2 tsp. all-purpose flour
1 1/2 c. shredded Monterey Jack cheese, divided
1/4 c. sour cream
3/4 lb. shrimp, peeled and deveined
1 c. tomatoes, diced
6 flour tortillas

Melt 2 tbsp. butter in skillet over medium-high heat. Add peppers and 1/4 c. onion to skillet and saute until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour; blend well. Lower heat to medium and cook until slightly thickened. Add 3/4 c. shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.

In skillet, melt remaining tbsp. butter. Add shrimp and remaining 1/4 c. onion to skillet and saute shrimp until pink. Remove shrimp from pan with slotted spoon and chop; return to skillet. Add tomatoes and all of cheese sauce.

Preheat oven to 350°F. Grease an 8- x 8-inch baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in baking dish, seam side down. Bake for 30 to 35 minutes.