Heather's Dill Pickle Chicken Salad

INGREDIENTS

2 cups rotisserie chicken breast* or other cooked chicken (300g)
2 hard-boiled eggs chopped (75g)
1 ½ cup celery chopped fine (150g), fennel works too
1 ½ cup dill pickles chopped (200g)
½ cup green onion chopped (60g)
¼ cup sweet relish (60g)
2-3 Tbsp dill chopped (8g)
2 Tbsp low-fat mayo (30g) (can omit if desired)
3 Tbsp non-fat Greek yogurt (45g)
1 Tbsp red wine vinegar (15g)
1 Tbsp mustard (15g)
Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients from chicken to dill.
2. Make a quick dressing by whisking Mayo, Greek yogurt, vinegar, and mustard. Mix dressing in salad and add salt and pepper to taste. 
3. Eat on rice cakes, corn thins, crackers, a bed of spinach … wrapped in lettuce or build a sandwich! 

Slow Cooker Black Beans

 I found this recipe over a decade ago on cafejohnsonia.com by Lindsey Johnson. Unfortunately, her website is now gone :-(. It's a definite family favorite.

Serves: 4-5 cups 

Cook time: 4 hours

Total time: 4 hours 20 mins

INGREDIENTS

1 Ib. black beans, picked over to remove broken or wrinkled beans or small stones
6 cups water
1 onion, halved or diced
2-3 whole garlic cloves
1 bay leaf
1 tablespoon salt (this seems like a lot, but is fine with this much water, you can use less)

DIRECTIONS:

1. Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
2. Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
3. Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.
4. Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
5. Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer--it makes for easier defrosting. Defrost in warm water.

VARIATIONS:

1. White beans – (Great Northern, Cannelini, navy, black eyed peas) add to the slow cooker: chopped vegetables (carrots, fennel, celery), rosemary, sage, thyme, garlic, onion. Use in salads, soups, purees, braised (side dish)
2. Pinto – add to the slow cooker: a few sprigs fresh cilantro, dried oregano, a diced chile (serrano, jalapeno, etc), ground cumin, onion, garlic, bay leaf. Use in chili and soups, salads, refried, etc.
3. Kidney – cook the same way for pinto or black beans. Use in Italian soups--proceed as for the white beans.

20-Minute One-Pan Beef and Chickpeas (Keema Chole)

I'm all about recipes that are delicious and fast, especially if I already have most of the ingredients in my pantry. This one fits the bill. My family said it's a definite do-over! Original recipe found here: https://www.simplyrecipes.com/one-pan-beef-and-chickpeas-recipe-8714041

Serves 4-5 (I double it for my family of 7)

INGREDIENTS

2 tablespoons vegetable oil
1 pound 80/20 or 85/15 ground beef
2 (14-ounce) cans chickpeas, drained
2 teaspoons grated garlic (about 2 garlic cloves)
2 teaspoons grated fresh ginger (about 1 thumb-sized knob of ginger)
1 teaspoon onion powder
1 teaspoon ground cumin
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
2 cups water (or more to your liking)
Handfuls of baby spinach to your liking (I used roughly 8 oz.)
Juice of 1 lime
Chopped cilantro

TOPPINGS:
Pickled onion
Plain greek yogurt
Crushed red pepper flakes

Serve with rice and flatbread (for a fast option, butter some pita bread and warm in the oven).

DIRECTIONS:

1. Cook the beef and chickpeas:
   Add the oil to a large frying pan over medium-high heat. Use your hands to gently form the beef into 4 even-ish patties, pressing just enough to keep the meat together. Add to the skillet and let cook undisturbed until deeply browned on the bottom, about 3 minutes.
   
   Flip the beef patties, then add the canned, drained chickpeas to the pan and let cook until the chickpeas are turning brown and starting to burst, about 7 minutes. Use a spatula or spoon to break up the beef patties into small pieces and mix in with the chickpeas; it’s okay if you accidentally break up some of the chickpeas in the process.
   
   
2. Add seasonings:
   Add the grated garlic, ginger, onion powder, cumin, garam masala, salt, and pepper and let cook for about a minute, stirring the spices into the ground beef and chickpeas.
   
   Add the tomato paste and mix in, using your spatula to scrape up any stuck-on bits from the bottom of the pan.
   
   
3. Finish and serve:
   Keep the heat at medium-high and add the water. Mix everything well, taste, and season with more salt and pepper as desired, then remove from the heat. Serve immediately.
   
   Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, add to a warm frying pan or pot with a little bit of water to loosen and bring to a simmer before serving. You can also reheat this in a microwave. Add to a microwave-safe dish with a little water, cover, and heat on high in 45-second increments, stirring in between, until hot all the way through.

Lasagna Soup

I found this on Mel's Kitchen Cafe, though my family affectionately calls it Lasagna Soup! The amount she has isn't enough for my family, so the amounts below are 1 1/2 times her recipe.

INGREDIENTS

2 pounds lean ground beef (see note)
3/4 cup finely chopped onion
Salt and pepper
2 1/4 teaspoons dried basil
1 1/2 teaspoon dried oregano
3/4 teaspoon garlic powder
Large Pinch of dried thyme
9 cups chicken broth or stock (I use low-sodium)
1 (28-ounce) & 1 (15-ounce) cans crushed tomatoes
1 (15-ounce) & 1 (8 oz) cans tomato sauce
1 1/2 teaspoon brown sugar, optional (UPDATED: see note)
12 ounces cream cheese, light or regular, softened to room temperature
3 cups (12 ounces) short tube pasta, like ditalini or elbow macaroni
Freshly grated Parmesan, for serving

DIRECTIONS

1. Heat a large pot over medium heat and add the ground beef, onion, and a pinch of salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease.
2. Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce. Stir well.
3. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.
4. Add the softened cream cheese to a bowl and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of ground beef – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined.
5. Add the cream cheese mixture back into the soup and stir until evenly combined. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes).
6. Serve with freshly grated Parmesan cheese.

Oreo Trip Layer Chocolate Pie

INGREDIENTS

32 Oreo Chocolate Sandwich Cookies, divided
¼ cup butter or margarine, melted
2 cups cold milk
2 (4 serving size) packages Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided

DIRECTIONS

1. Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.
3. Spoon 1 ½ cups of chocolate pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
4. Refrigerate pie until set, about 4 hours.

Aimee's Chocolate Chip Cookies

My sister, Michelle, has a dear friend named Aimee. Aimee brought these to my niece's baby shower, and I couldn't stop eating them! :-) 

INGREDIENTS & DIRECTIONS

Cream together:

2 cups brown sugar (424 grams)
2 cups white sugar (424 grams)
1 lb butter softened to room temperature (454 grams)
2 tsp vanilla
4 eggs (for an egg free version, use one cup of applesauce)

Then add:

1 tsp salt
1 tsp soda
2 tsp baking powder
1 1/2 tsp cinnamon
4 1/2 cup flour (639 grams)
5 cups oats (400 grams)
2, 12 oz bags of semi-sweet chocolate chips

Optional: 1 cup coconut (85 grams)

Bake at 375° for 11 minutes. Take them out when they don't look quite done and let them finish baking on the pan.

**If making a smaller cookie (think Oreo size), bake at 350° for 9 minutes.

Aimee's Carmelitas

My sister, Michelle, has a dear friend named Aimee. Whenever Aimee brings food to an event, I ask her for her recipes! I recently bought this to a family Halloween party, and everyone loved them :-) 

INGREDIENTS

Crust

2 cups all-purpose flour
2 cups quick cooking rolled oats (Aimee uses regular)
1 ½ cups firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 1/4 cup butter (softened)
3/4 teaspoon cinnamon
1/2 cup sweetened shredded coconut (optional)

Filling

1 (12.5 oz.) Jar (1 cup) caramel ice cream topping
3 T. all-purpose flour
1 (12 oz.) pkg. semi-sweet chocolate chips
½ cup chopped nuts (optional)

DIRECTIONS

1. Heat oven to 350 degrees. 
2. Line a 9X13" inch pan with tin foil with the foil over the edges, spray with cooking spray. (Do not skip this step! The carmelitas will stick to the pan if you don't!)
3. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3-4 cups, in bottom of greased pan. Reserve remaining crumb mixture for topping.
4. Bake at 350 degrees for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 T. flour. Remove partially baked crust from oven; sprinkle with chocolate chips (and nuts if using). Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
5. Bake at 350 degrees for an additional 28 to 32 min or until golden brown. Take out of the pan using the tin foil and cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars.

Honey Butter

I attended a neighborhood summer salad social. Our hostess, Lauren, shared this with fresh breads that evening. She also served Strawberry Butter which was my favorite!

INGREDIENTS

1 cup butter (softened to room temperature)
1/3 cup honey
3 Tablespoons powdered sugar
1/2 teaspoon flaky sea salt

DIRECTIONS

In a small bowl mix together butter, honey, powdered sugar and salt. Spread on Bread. 

Strawberry Butter

I attended a neighborhood summer salad social. Our hostess, Lauren, shared this with fresh breads and I couldn't stop eating it! She was kind enough to share the recipe with me! Enjoy!

INGREDIENTS

1 stick unsalted butter (1/2 cup), softened at room temperature
3 Tablespoons strawberry jam
3 Tablespoons powdered sugar

DIRECTIONS

In a small bowl mix together butter, jam, and sugar. Spread on Bread. 

Fall Harvest Sausage and Bean Soup

I saw the Autumnal Harvest Soup at Trader Joes and couldn't resist trying it. I added some meat and beans to up the protein. My family loved it. Note: I double this recipe for my family of 7 for 3-4 servings of leftovers.

INGREDIENTS

1 pound Jimmy Dean Sausage
1, 15 oz can cannellini beans, rinsed and drained
1/2 teaspoon crushed red pepper
2, 25 oz jars, Trader Joe's Autumnal Harvest Soup (keep one as is, and blend the other jar of soup in a blender until smooth)

DIRECTIONS

1. Brown sausage until no pink remains in a stock pot. 
2. Add crushed red pepper.
3. Add the "blended jar" of soup, and the "as is jar" to the stock pot. 
4. Bring to a low boil on medium heat, stirring often. 
5. Reduce to a simmer for 15-30 minutes. 
6. Serve immediately.

Serves 6

Hawaiian Pork Bowls

Serves 6-8

INGREDIENTS

2 pounds smoked pulled pork
Olive oil
Cole slaw or kale salad kit
Salt and pepper to taste
Cooked rice (1 1/2 uncooked rice cooked with 3 cups water in a rice cooker)
One whole fresh pineapple, diced
2-3 avocados, diced

DIRECTIONS

1. If using prepped meat from the store, heat according to package directions.
2. Heat olive oil in a pan on medium high heat. Add the salad kit and sauté until the slaw is tender. Season with salt and pepper.
3. Assemble with rice, pork, sautéed slaw, pineapple and avocado.

Andy Bay's Feijoada

My good friend, Andy Bay, hosted a reunion dinner for me and my former co-workers from 20 years ago. He served the feijoada recipe below. It was off the charts good.  I recorded him telling me how to make it, but he didn't include any of the portions. I double checked with him later, and what's below is as close to what he thinks he did, haha. I'm hoping to make it soon and can then vouch for his portions later, ;-) I love how simple it is elated it doesn't require ham hock. My husband served his mission in Brazil, so I'm hoping he likes it!

INGREDIENTS:

6 onions chopped
30 cloves minced garlic
Olive oil 1/2 cup-2/3 cup
3-4 bay leaves

4-6 lbs pork loin roast-cut into large chunks
12 cans black beans, rinsed and drained

DIRECTIONS:

1. Add the first 4 ingredients in large stockpot on medium high. Sauté until the onions are soft.
2. Salt and pepper the meat generously–then brown it with the onions and garlic.
3. Add 6, 7  or 12 cans black beans, rinsed and drained (Just add the number of beans that looks like the quantity you want. Use more if you want to freeze some leftovers!)
4. Cover all the ingredients with water.
5. Bring to a simmer. Add more water if needed. 
6. Cook for 3-4 hours.
7. Take out the meat and bay leaves
8. Use the immersion blender to mash it up a little.
9. Shred the meat and add back in.
10. Add salt to taste.
11. Serve over hot jasmine rice.

Daley Oatmeal Cake with Lazy Daisy Frosting

Grandma Gwen Daley, found this recipe on the back of a brown sugar package. She's been making it before my husband Devlin's first memories. Devlin requests this as his birthday cake every year. 

INGREDIENTS

3 cups boiling water
2 cups rolled oats
1 cup shortening (butter flavor preferred)
3 cups brown sugar
2 teaspoons vanilla
4 eggs
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Note: For an egg free version, use Ener-G Egg Replacer. Add 2 TBSP Ener-G Egg Replacer with 1/2 cup warm water. Mix well, then add to the creamed sugar and shortening.

DIRECTIONS

1. Preheat oven to 350°. Spray a 9x13 metal cake pan with non-stick spray.
2. Pour boiling water over oats. Cover and set aside.
3. Cream sugar, shortening & vanilla. (Mix for at least 3-5 minutes.)
4. Add eggs and mix well.
5. Add oatmeal and mix until incorporated.
6. Add remaining dry ingredients with a rubber spatula. Stir until no dry spots remain.
7. Bake at 350° for 40-45 minutes or until a toothpick comes out from the center of the cake clean.

____

LAZY DAISY FROSTING

The original recipe is half of what's below. We always double it. For your convenience, the recipe listed below is already doubled.

INGREDIENTS

1/2 cup butter (1 whole stick)
1/2 cup evaporated milk
1 cup brown sugar
2 cups flaked coconut

DIRECTIONS

1. Heat butter and milk in saucepan until butter is melted.
2. Stir in brown sugar and let come to a gentle simmer.
3. Immediately add coconut and remove from heat.
4. Spread evenly over the cooled baked cake.
5. Place the cake with frosting in the oven on broil until lightly browned and bubbly.
6. Best served warm with vanilla ice cream. 

 

 

 

 

 

 

 

 

Curtido

Curtido is a Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, oregano, and vinegar.  This recipe is adapted from recipes found on tastesbetterfromscratch.com and cooking.nytimes.com

INGREDIENTS

1 pound cabbage, finely shredded (green or red or both)
2 1/2 cups water
2 carrots, finely shredded
1/2 medium onion, thinly sliced
1 jalepeno, minced
1/2 cup white vinegar
2 tablespoons kosher salt
1/2 to 1 teaspoon dried oregano, crumbled
Black pepper to taste

1 jalapeño finely chopped, seeds removed (optional)

INSTRUCTIONS

1. Rinse cabbage.  Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
2. Combine remaining ingredients. Add cabbage to a large bowl. Add carrot, onion, oregano, and vinegar and toss well to combine.
3. Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. Store curtido in a covered container or mason jar for up to 1 week in the fridge.

Easy Mediterranean Lunch Bowls

Serves 4
(Found on glowinglywell.com)

INGREDIENTS

1 cup quinoa (browned in pan and cooked in advance in chicken broth)
1-2 cups vegetable broth or water (varies based on cooking method)
1 ⅓ (15.5 ounce) cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
12 kalamata olives
8 ounces hummus, store bought or homemade
4 ounces arugula/spinach or spring greens
1 pint cherry tomatoes
1 medium cucumber, partially peeled and diced (I leave some green)
½ medium to large red onion, diced (about ½ cup)
1 lemon, quartered
4 teaspoons extra-virgin olive oil, divided
Freshly cracked black pepper to taste

INSTRUCTIONS

1. Prepare quinoa per package instructions with vegetable broth or water. For stovetop and Instant Pot directions, see notes. Let quinoa cool some before adding into bowls.
2. Assemble ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 tablespoons red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
3. Cover and store in fridge for up to 5 days.

Stephanie's Sage Stuffing

INGREDIENTS

36 slices bread, cubed OR 3, 6 oz bags of dried bread crumbs
1 cup (2 sticks) butter
3 medium size onions, chopped (1 1/2 cups)
3 cups chopped celery, with tops
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons fresh sage, crumbled (or 1 tsp dried sage)
1 1/2 cups chicken broth
1/2 cup chopped parsley (or 2 tsp dried parsley)
8 oz. fresh sliced mushrooms

DIRECTIONS

1. Dry bread in a very slow oven (250); place in a large bowl. (You should have 12 cups.)
2. Melt butter in a large skillet. Saute onion and celery and mushrooms until tender, about 15 minutes. Add to bread with salt, pepper and sage.
3. Add enough of the chicken broth to make a moist mixture. Stir in parsley. 
4. Bake at 350 for 30 minutes.

 

 

 

 

 

CROCK POT - STYLE LOADED BAKED POTATO SOUP

I found the recipe on food.com. Serves 9-12. I did 1 and 1/2 times it to better suit my family size. 

INGREDIENTS

9 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 1/2 large onion, chopped
6 cups chicken broth
4 1/2 garlic cloves, minced (or pressed)
6 TBSP cup butter
1 TBSP + 1 teaspoons salt
1 1/2 teaspoon pepper
1 1/2 cup cream or 1 1/2 cup half-and-half cream
1 1/2 cup shredded sharp cheddar cheese
4-5 tablespoons chopped fresh chives
1 1/2 cup sour cream (optional)
12 slices bacon, fried & crumbled
cheese, for sprinkling

DIRECTIONS

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Boneless Pork Chops in Creamy Garlic Spinach Sauce over Quinoa

I found this recipe on eatwell101.com. I'm always cooking for a crowd, so I changed the ratios a bit to fit my family. I always cook it in the Presto Foldaway Skillet. This has got be the most used appliance in my kitchen. If you have more than 4 people in your household, buy it. You won't regret it. 

INGREDIENTS

8-12 pork chops, boneless
Salt and fresh cracked pepper, to taste
Paprika, to taste
2 TBSP cup olive oil

6 TBSP butter
12 cloves garlic, finely minced
2 yellow onion, minced

2/3 cup vegetable or chicken stock
3 1/2 cups half and half or heavy cream

2 teaspoon Italian seasoning
1 1/2 teaspoon crushed red chili pepper flakes, optional

6-9 cups baby spinach
1/2 cup fresh grated Parmesan cheese, optional

Fresh chopped parsley, optional

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside on a plate and tent with foil.
2. Melt butter in the remaining cooking juices in the same pan.  Add onion and saute until almost translucent, about 4 minutes. Add garlic, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute or until the onion is cooked through. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach leaves and allow to wilt in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve the boneless pork chops in creamy garlic spinach sauce over quinoa.
   
   

**For the quinoa, measure out 3 cups quinoa and toast in a dry skillet until golden brown and it starts to crackle. Then, transfer the quinoa to a rice cooker. Add 6 cups chicken broth and set the rice cooker to white rice.

**I made this for 12 people and did 4 pounds of thin sliced, boneless pork chops. I didn't double the sauce, but ended up adding more cream. I made 4 cups uncooked quinoa. I had 2 cups of quinoa and 2 pork chops left.

Homemade Cookies and Cream Chocolate Ice Cream (no eggs)

Makes 5 quarts
INGREDIENTS

2 cups cocoa
1 cup brown sugar
1 1/3 cup white sugar
3 cups whole milk, very cold
6 1/2 cups heavy cream, very cold
1/4 cup vanilla
30 crumbled Oreos

DIRECTIONS
(for use with a White Mountain Appalachian Series Ice Cream Maker)

1. Prep your wooden bucket by filling it 1/2 full with tap water and allowing it to sit for 60 minutes before use. Then discard the water and the bucket is ready to go. 
2. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. I use my hand mixer with the whisk attachment. Add milk and whisk until sugars are dissolved. Whisk in heavy cream and vanilla. 
3. Pour mixture into the canister. 
4. Fill your wooden bucket with ice to the top of the canister. Plug in cord and run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups rock salt.
5. Churn ice cream mix 20-25 minutes or until it becomes the consistency of soft ice cream. 
6. Add crumbled Oreos to the mixture during the last 5-10 minutes for mixing. 

Barley Burritos

Found this on https://somethewiser.com/. It's become a family favorite!

Serves: 6 to 8

INGREDIENTS:
Burrito Filling
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can Rotel, Diced Tomatoes and Green Chiles
1 cup uncooked pearl barley
3 cups broth
1 cup frozen whole-kernel corn
1 large red bell pepper, diced
¼ cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 garlic clove, minced

For Serving
¼ cup chopped fresh cilantro
flour tortillas
shredded cheese
mixed greens and/or baby spinach
2 cups salsa
1 cup sour cream

DIRECTIONS: 
1. Place all of the ingredients for the burrito filling into slow cooker and stir until well combined. Cover and cook on low for 3 to 4 hours or until barley is tender and liquid has been absorbed.

2. Assemble burritos by spooning mixture down center of tortillas, sprinkle with cheese and fresh cilantro. Serve with salsa and sour cream.

*Optional, serve with mixed greens and/or baby spinach for a more complete meal.