TRADER JOES BLACK BEAN BURGER RECIPES

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GRANDMA'S SLOW COOKER VEGETARIAN CHILI RECIPE | ALLREC…



Grandma's Slow Cooker Vegetarian Chili Recipe | Allrec… image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories     Vegetarian Chili

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

  • In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, CarbohydrateContent 52.6 g, CholesterolContent 0.8 mg, FatContent 2 g, FiberContent 13.2 g, ProteinContent 12.4 g, SaturatedFatContent 0.2 g, SodiumContent 965.9 mg, SugarContent 9.2 g

PERFECTLY BAKED SALMON WITH LEMON AND DILL - INSPIRED TASTE



Perfectly Baked Salmon with Lemon and Dill - Inspired Taste image

The trick to perfectly baked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Makes 4 Servings

Number Of Ingredients 5

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
1 tablespoon olive oil
Salt and fresh ground black pepper
1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving
1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)

Steps:

  • Heat oven to 325 degrees F.
  • Lightly oil and season both sides of the salmon with salt and pepper.
  • Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
  • Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
  • Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

Nutrition Facts : ServingSize 6 ounces, Calories 300, ProteinContent 37 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 91 mg

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