With all of the leftover barley you'll have from making this, you'll need another easy recipe with barley in it!
INGREDIENTS:
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (16-ounce) can tomato sauce
- 1 3/4 cups low-sodium chicken broth
- 1 cup medium barley (not quick cooking)
- 4 cups water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- dash cayenne pepper (more or less to taste)
- 2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
DIRECTIONS:
- Cube chicken and season liberally with salt and pepper.
- In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the (seasoned) chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.
- The chili will thicken considerably upon cooling. Add salt and pepper if needed. In addition, more chicken broth or water may be needed to achieve a desirable consistency (especially if reheating the leftovers).
*www.melskitchencafe.com
phenomenal.
INGREDIENTS:
- 1 tablespoon oil
- 1 1/2 pounds chuck roast, cubed
- salt and pepper
- 3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
- 8 ounces baby bella mushrooms, wiped clean and diced
- 1 cup chopped onion, about 1 medium yellow or white onion
- 2 cloves garlic, finely minced or pressed
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 3 cups low-sodium chicken broth
- 3 cups low-sodium beef broth
- 2 teaspoons low-sodium soy sauce
- 2/3 cup pearled barley (not quick-cooking)
DIRECTIONS:
- In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
- Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion, and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
- Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce, and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.
*www.melskitchencafe.com
- oh wow, thank you very much.
- Ingredients:
- 1
- box Nature Valley Granola Bars (Oats 'n Honey)
- 1/3
- cup brown sugar
- 1/2
- cup flour
- 6
- tablespoons melted butter
- 2
- egg whites
- 1/2
- cup sugar
- 1
- cup heavy whipping cream
- 1
- lemon
- 4
- ounces cream cheese
- 1 1/2
- cups freshly chopped strawberries
Directions:
- Preheat the oven to 350 degrees. Place the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
- In a large bowl, add the crumbs, brown sugar, flour, and melted butter and mix together. Spread into an 8x8-inch pan that has been covered with parchment paper. Bake for 20 minutes. Let cool. Then divide granola in half and set aside. Wash the 8x8 pan...you'll need it again.
- In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for about 5 minutes.
- To the mixture, add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated, then fold in the fresh strawberries.
- In a buttered 8x8-inch pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.
- Cover and freeze for three hours or more and enjoy!
*www.tablespoon.com
