Pineapple Black Bean Enchiladas (Maridyn Weatherly)

2 t vegetable oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream

Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.

Tortellini Spinach Tomato Soup (Onjali Pettingill)

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach, chopped
SaltPepper
½ cups Freshly Grated Parmesan Cheese

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.Garnish with Parmesan cheese. Serve immediately.

Spagetti with Tomatoes and Artichokes

This is yet another successful recipe from the Pioneer Woman! I forgot to add the nutmeg, but otherwise, I thought it was yummy, easy, and cheap!

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Vegetable Broth
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

New Chili

I posted a recipe I came up with for Chili quite a while ago. I have since decided that I don't like that recipe, deleted it, and am posting this new one in its place :) We love eating it with corn muffins!

1 small onion chopped
2 cloves garlic minced
1 bag bocca crumbles
1 can italian diced tomatoes with juice
1 can kidney beans drained
1 can black beans with juice
1 can chili beans (vegetarian kind)
onion powder
garlic powder
1-2 Tbs. chili powder
1 big squirt ketchup

Saute onion and garlic in olive oil until onions become soft. Add crumbles until crumbles have thawed and are warmed all the way through. In medium pot combine all ingredients (if it seems a little too thick, add a half can of water) and let simmer for 20-30 min. I use 1 Tbs. chili powder, but you can always add more. Also I just give a generous sprinkling of the garlic and onion powder.