Great Vegetarian Dinner

I served this to my Book Group, it's easy to double or triple the recipe for a crowd. There was only one vegetarian among us, but everyone loved it and didn't give a thought to the lack of meat.

Black Bean Burrito Bake

1 Chipotle chili in adobo sauce, seeds removed
½ cup reduced-fat sour cream
15 oz can black beans, rinsed
1 cup frozen white corn, thawed
5 flour tortillas, burrito size
1 cup mild salsa
1 cup shredded Jack cheese

Heat oven to 350 degrees. Spray baking dish with cooking oil.

Chop chili, add to sour cream in medium bowl, let stand 10 minutes.Add beans and corn to sour cream mixture.

Divide bean mixture, and spoon down the center of each tortilla. Fold tortillas, and place seam side down in baking dish.

Spread salsa over burritos, sprinkle with cheese.

Bake for 20 minutes at 350 degrees. Five servings.

Tummy Warming Chili

This is a really easy Chili. You can make it vegetarian with one easy substitution, Vegetable Broth instead of Chicken Broth.

1 can Mexican stewed Tomatoes
1 can fat free Chicken Broth or Vegetable Broth
1 can fat free refried beans
1 can Kidney Beans
1 can pinto beans
1 can black beans
1 chopped onion
2 chipotle chilies, seeded and chopped

Directions:

Drain beans. Sauté onion in a small amount of oil, in a Dutch oven; add broth and refried beans. Stir until refried beans are liquid. Add remaining ingredients, cook for ½ hour.

Gingerbread Cupcakes

I usually just make a gingerbread cake, but I was inspired by Carrie to try cupcakes instead. Much to my surprise, there were no directions for cupcake baking time. So I guessed, and they came out fine.

Pre-heat oven to 350 degrees. Then Just follow the mixing directions on the box. One box makes 12 cupcakes. Fill the cupcake liners 3/4 full, top each one with sliced almonds and dust with refined sugar. Bake for 20-22 minutes. I did the toothpick test to be sure they were ready. Cool and enjoy

Chicken Noodle Soup

This is a great way to use left over chicken.

· 2 Tablespoons Olive Oil
· 1 cup pearl onions, about 16, ends cut off, outer skin removed. Cut large onions in half
· 32 oz Chicken Broth, fat free
· 1 14.5 oz can diced tomatoes, drained and rinsed
· 2 cups mix vegetables; I used corn, green beans and carrots
· 1 cup cooked chicken, diced
· 2 cups wide egg noodles

1. Heat oil in Dutch oven; add onions and sauté until slightly brown and tender.
2. Add broth to pot
3. Stir in tomatoes, veggies and chicken.
4. Simmer to blend flavors for 15 minutes
5. Increase heat to easy boil, add noodles and cook for 8-10 minutes.

I like to serve this soup with cornbread.