Like I said...

I've been big on beans these days.  Happy Mexican Monday!


Spicy 17 Bean & Barley Soup


Ingredients:


Cooking spray
2 c. Trader Joe's 17 Bean & Barley Dried Soup Mix (this is just a mixture of dried beans and barley, no seasoning.  so anything of the sorts would do)
64 oz. vegetable broth
1 medium onion, chopped
8 stalks celery, chopped
3 medium carrots, chopped
1/2 tsp. dried basil
1 clove garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1 1/2 tsp. cayenne pepper
1 Tbsp. salt
2 tsp. black pepper
15 oz. tomatoes, canned, diced


Instructions:


1.  In large saucepan, cover dried beans with 6 cups of cold water.  Bring water to a boil, then lower to moderate heat and cook uncovered for 2 minutes.  Remove pan from heat and soak beans for 1 hour, covered.


2.  Rinse and drain beans, return to saucepan.  Pour 4 cups of broth over beans.


3.  In a separate non-stick skillet sprayed with cooking spray, cook onions, carrots, celery, garlic, and basil until soft.  Add vegetable mixture to beans.


4.  Add remaining ingredients to pot.  Bring to a boil, then reduce heat to low and simmer, covered for 1 hour, 15 minutes.


Serves 8.
268 calories per serving.






I also tried a recipe from my new cookbook.  YUM!  Definitely adding it to the weekday dinner roster.


Chicken with Fire-Roasted Tomatoes, Peppers, and Goat Cheese


Ingredients:


4 (4-oz.) chicken breasts, boneless, skinless, thin-cut
Salt and pepper, to taste
Cooking spray
1/2 c. tomatoes, canned, fire-roasted, drained
1/4 c. roasted red peppers, diced
2 oz. goat cheese
1 tsp. fresh basil, finely minced


Instructions:


1.  Preheat the oven to 350 F.


2.  Season chicken with salt and pepper on both sides.  Combine tomatoes and peppers in a small bowl; set aside.


3.  Place a medium OVENPROOF nonstick skillet over high heat.  When hot, coat with cooking spray and immediately add the chicken (side by side, but not touching).  Cook the chicken just until it is golden brown on the outsides (but not cooked through), about 1-2 minutes on each side.


4.  Remove the pan from the heat and top each piece of chicken with 1/4 of tomato mixture, followed by 1/2 ounce of cheese.  Transfer the skillet to the oven and bake the chicken until it is cooked through and the cheese is melted, about 8-10 minutes.  Remove from oven carefully (I burnt myself...boo).


5.  Top each piece of chicken evenly with the basil.  Serve immediately.


Serves 4.
171 calories per serving.