Chicken Taco Casserole

1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup
1 1/2 cups sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
 
Directions:
Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips and spread half of them on the bottom of pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Bean Pot Meatloaf

2 lbs. ground beef

2 eggs

1 package Lipton onion soup mix
2 tbs Worcestershire sauce

Salt, ground black pepper and garlic powder (as desired)

2 pieces bread torn into small pieces

 

Mix all together with hands and form into two small loaves (bakes MUCH faster than one big loaf). Put in bean pot, cover and bake at 350 degrees for approx. one hour. (for one dish preparation – mix and bake in the bean pot).

Bean Pot Broccoli, Mushroom, and Cheese Breakfast Strata

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups lowfat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray your Bean Pot with cooking spray. Arrange the bread cubes in the Bean Pot. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Place lid on Bean Pot and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove lid from Bean Pot and bake for 55 to 60 minutes, or until top forms a light brown crust.

Bean Pot Candy

1 lb cocktail peanuts (or your favorite nut)
12 oz pkg semisweet chocolate chips
24 oz pkg white almond bark (chopped)

Layer in that order in your favorite Bean Pot. Microwave w/ lid for 5 min. Then stir together well…..you can place them by the spoonful onto wax paper & let cool or place them into a mini cupcake pan lined w/ paper cups. Makes about 200.

Hot Fudge Bean Pot Cake

You will need:
Chocolate cake mix, items to prepare cake as listed on box
3/4 cup of sugar
1/4 cup cocoa powder
1 1/2 cups BOILING WATER

INSTRUCTIONS:
Lightly spray inside of Bean Pot. Mix cake as instructed, and then pour into Bean Pot. In another bowl, combine sugar and cocoa and gradually stir in BOILING WATER. Pour liquid over cake mix DO NOT MIX! DO NOT COVER! Place in microwave on HIGH 13 -20 minutes depending on microwave temperature. Serve immediately, over ice cream, with whipped topping or on it’s own.

Bean Pot Bacon and Cheese Fettuccine

8 Strips of Bacon that you have cooked & crumbled
1 box of Uncooked Fettuccine noodles
2 cans of Diced Tomatoes (14.5 oz)
2 cups of Chicken Broth
Seasoning of your choice: Italian, salt & pepper, basil, oregano
Brick of Cream Cheese
OPTIONAL – chopped Onion
Place all ingredients (except cream cheese) in the Bean Pot. Place lid on bean pot & microwave for 25 minutes. Once everything is cooked, add cream cheese and microwave for a couple more minutes.

Bean Pot Clam Chowder

4 (6 1/2 oz.) cans minced clams with juice

1/2 lb. salt pork or bacon, diced

1 cup chopped onion

6 to 8 medium potatoes, peeled and cubed

3 c. water

3 1/2 tsp. salt

1/4 tsp. pepper

4 c. half and half cream or milk

3 to 4 tbsp. cornstarch

chopped fresh parsley, for garnish

Cut clams into bite-sized pieces if necessary. In skillet, saute bacon and onion until golden brown; drain. Put into a Bean Pot with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high (400′) 1 to 2 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Top each serving with a little chopped parsley and serve with crackers or Beer bread.

Spaghetti Squash

* Spaghetti Squash
* 1/2 cup water
* Butter (optional)
* Seasoning (optional)

* Wash outside of squash
* Cut squash lengthwise (in half)
* Remove seeds with spoon
* Place each side face down in your Magic Bean Pot
* Add water & lid
* Microwave for 10 minutes...Perfect!
* Once done, scrap the squash out of shell with a fork.
* Optional - Butter & seasoning