Yum, yum and YUM!
2-4 sliced bacon, sliced
2 c. diced zucchini
2 c. corn
1 onion, chopped
1 clove garlic
1/4 c. shredded cheese
pepper to taste
Fry the bacon in large skillet until cooked. Drain and set aside, reserving 1 T. of drippings.
In reserved drippings, saute zucchini, corn and onion until tender-crisp. Add garlic and saute for additional minute. Season with pepper, if desired. Top with bacon and cheese.
This is a super versatile recipe. Feel free to add cucumbers, green peppers or whatever else appeals to you.
1 can black beans (or 2 cups)
1 c. fresh corn, raw or blanched
¼ c. onion
1-2 cloves garlic, minced
3 T. lemon or lime juice
2 T. olive or vegetable oil
½ jalapeno pepper, seeded & minced (or more if you like it hotter)
½ t. ground cumin
pinch of salt
crank of pepper
1 tomato, seeded & chopped
Combine & cover. Let sit for a bit (chill if you want it cold). Eat with tortilla chips, in wraps or with a fork.
This super easy recipe is actually from my friend, Tisha. I often use frozen corn from our garden, homemade chicken stock, leftover chicken, dried black beans, and canned tomatoes w/o chilies, so you can see how versatile it is. I also add fresh garlic or garlic powder. The point is that it’s very forgiving and can use up some of the leftovers you might have in your refrigerator–which could certainly put it in the $3.00 Meal category. We sometimes serve it with sour cream or shredded cheese. You can also use ground beef or bulk it up with additional beans and corn to make it meatless. This freezes well, too.
1 can whole kernel con, drained
2 cans chicken broth, or use bouillon
1 10-oz. can chunk chicken
1 can black beans
1 can diced tomatoes with green chilies, drained
1 tsp. cumin
1 tsp. chili powder
Pour everything into a stockpot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips.
You can also dump everything into the slow cooker if you prefer.
How easy is this!? It would be even quicker if you had the rice already done and in the fridge to re-heat.
6 pork chops
15-oz. can chili beans with chili sauce
1 1/2 c. salsa
1 bag frozen corn
1 small can chopped green chilies (optional)
3-4 c. prepared rice
Layer ingredients in order given in a slow cooker, except for rice. Heat on low for 5 hours or high for 2-3 hours.
Serve over prepared rice.
Garnish with fresh cilantro and sour cream, if desired.
This is one of our most-favorite soups.
3-4 strips bacon, chopped
1 med. onion, diced
1 bell pepper, diced
2-3 carrots, sliced
4 c. water and 3 chicken bouillon cubes OR 4 c. chicken broth
4-5 potatoes, peeled and diced
salt & pepper to taste
3-4 c. frozen corn
2 c. milk
Cook bacon in stockpot until crispy, then add onion, pepper and carrots, cooking until onions are tender.
Add broth, corn and potatoes;bring to a boil. Reduce heat and simmer for about 20 minutes, or until potatoes are tender.
Season with salt and pepper and add milk. Heat through and serve.
We like sliced green onions and/or shredded cheese on top!
You can definitely control the “heat” in this dish by using ingredients that appeal to your taste buds. If I make this for my family, I keep it pretty mild with bell peppers. If I were going to make it for some of my “spicy” friends (you know who you are…), I would use poblanos or even a little jalapeno. This also makes a great hot dip when served with tortilla chips. It freezes beautifully.
2 T. butter
¼ c. onion, chopped
¼ c. pepper, chopped
1-2 T. adobo sauce (or a blend of chili powder and cumin if you want)
2 T. flour
2 ¼ c. whole milk
2 tsp. sugar (I don’t add the sugar, because our garden sweet corn is very sweet.)
1 tsp. salt
1 qt. sweet corn
¾ c. cheddar cheese, grated
Preheat over to 350 and grease 9” baking dish.
Melt butter over medium heat. Add onion, pepper and adobo sauce, sautéing for about 2 minutes.
Add flour and whisk until white bubbles form on vegetables. Cook & stir flour for a couple of minutes. Gradually add milk, then sugar and salt, whisking constantly. Bring to a boil.
Add corn and stir to blend. Pour mixture in baking dish and sprinkle cheese over top.
Bake for about 30 minutes of until casserole is bubbly.
NOTE: You can freeze this before baking!
You can definitely control the “heat” in this dish by using ingredients that appeal to your taste buds. If I make this for my family, I keep it pretty mild with bell peppers. If I were going to make it for some of my “spicy” friends (you know who you are…), I would use poblano or even a little jalapeno.
2 T. butter
¼ c. onion, chopped
¼ c. pepper, chopped
1-2 T. adobo sauce
2 T. flour
2 ¼ c. whole milk
2 tsp. sugar
1 tsp. salt
1 qt. sweet corn
¾ c. cheddar cheese, grated
Preheat over to 350 and grease 9” baking dish.
Melt butter over medium heat. Add onion, pepper and adobo sauce, sauteing for about 2 minutes.
Add flour and whisk until white bubbles form on vegetables. Cook & stir flour for a couple of minutes. Gradually add milk, then sugar and salt, whisking constantly. Bring to a boil.
Add corn and stir to blend. Pour mixture in baking dish and sprinkle cheese over top.
Bake for about 30 minutes of until casserole is bubbly.
NOTE: You can freeze this before baking!
Living from My Abundance 