Discussion Board

1 can corn, drained OR 2 cups frozen corn kernels, thawed
1 can black beans, rinsed and drained
1 sweet red pepper, chopped
1/2 to 1 tsp. cumin
oil free red wine vinegrette dressing

Combine all. Chill for an hour or so before serving--also good right away.

This is such a pretty salad that I serve it in a cut glass dish.

Below is a link to a new list of about 20 "3-INGREDIENT recipes".
--Some repeats of what were posted in this thread.

http://drmcdougall.com/forums/viewtopic ... highlight=

I love these simple recipe ideas and look forward to trying and implementing some (one is on the stove as I type). These simple recipes mean the difference between staying on track or falling off for someone like myself who isn't too interested in spending much time in the kitchen. Thanks to all for posting them!

Question: When a recipe calls for a can of red beans, is there such a thing? I can only find kidney beans.

Yes, there are red beans. They say it on the label. I've found them at Publix and Wal-Mart.

Nettie

check the hispanic section also. They use them I guess.

I haven't found them yet, since I only look at the no salt, but you can buy them dried or the oriental markets usually have them, but theirs are sweet with sugar in them....I substitute all the time with red kidney beans...I guess I am a lazy cook...I just use what I have and it usually comes out okay!

Love this thread!

Here is a recent invention that our whole family likes, including a picky omnivorous pre-teen.

MexItalian Peas & Polenta (Serves 2 hungry adults)

Optional - 1 small onion, chopped
Optional - 2 cloves garlic, smooshed
Optional - leftover fresh veggies, chopped

1 can black-eyed peas, rinsed & drained to reduce sodium.
1/2 can no-added-sodium chopped tomato (we like the small chopped)
Big glop of favorite salsa, about the same amount as the canned tomatoes (we like Green Mtn Mild - has fresh taste & is lower in sodium than a lot of the prepared salsas). Add more or less to taste.
Splash of hot pepper sauce (adjust to taste).
Optional - Italian seasoning, fresh parsley, fresh cilantro, or other chopped spices/herbs to taste. Keep a few pretty pieces of fresh herbs unchopped for garnish, if desired.

1 tube polenta, sliced in 1/4- to 1/2" rounds (or your own home-made polenta, cooled & sliced).

Saute optional items if being used (onion, garlic, & veggies) in a saucepan or large skillet, using a bit of fruit juice, wine, or bouillion if desired to prevent sticking. When browned, add remaining ingredients except fresh herbs & heat through.

While this cooks, "fry" the polenta in a skillet, using a bit of juice near the end as the "oil" to give it a nice brown crust.

If using fresh herbs, add to bean mixture just before serving.

Arrange polenta slices on plate & top w/bean mixture. Add a few pieces of the fresh herbs on top for a pretty presentation.

Total prep/cooking time is about 15 minutes.

I like to mention the recipes of “Peanut Butter and Jelly Stuffed French Toast” as fantastic breakfast.

Ingredients:
4 slices bread,
2 tbsp. (30 mL) peanut butter,
1 tbsp. (15 mL) jam or jelly — your favourite kind,
1 egg,
1 tbsp. (15 mL) milk,
1 tsp. (5 mL) vegetable oil,
maple syrup for topping

Preparation:
Make two peanut butter and jelly sandwiches using the bread, peanut butter and jam or jelly. Cut each one in half diagonally. Heat the vegetable oil in a medium skillet over medium high heat.In a bowl, beat together the egg and milk. Dip each triangular sandwich quickly into the egg mixture, then arrange in the heated skillet. Cook for 2 minutes per side — until golden brown, turning once. Serve immediately with maple syrup.

I've been eating this lately, and LOVE it.

Rice noodles (I love them, but it could be any noodle)
Frozen peas, or peas and carrots
Cauliflower
Thai peanut sauce (I buy it bottled, it's not low fat, but I am too skinny so I like it)

Cook the noodles, steam the vegs, throw all in one pot, put sauce on.

Very yummy!!!

I had posted this on the old board, so here it is again. I like it a lot and take it to potlucks with no problem. So simple and tasty.

Black & Orange Salad:

1 can black beans, drained & rinsed
I can mandarin orange sections, drained, smaller size can
chopped purple onion, to taste (start w/ 1/4 Cup)
chopped cilantro, to taste

Mix all ingredients, chill for several hours to allow flavors to marry. No further dressing is needed, as the mandarin oranges & onion juices will form a dressing.

Yum, yum, yum.

Lentils and rice
The onions are usually fried in oil, but I tried it with water and it came out just as good.

1 onion sliced thin
1 can lentils(drained)
brown rice

Caramelize one onion, using water and patience. Add salt and pepper. When the onions are nice and brown add lentils and heat through. Serve over rice.

I like to throw this together for lunch:
1 can diced tomatoes with green chilis
1 can any beans
1 can hominy
all the can sizes are equal though sometimes I use two cans of hominy
heat and serve

Fat-free variation on a traditional French dish...

BOULANGERIE BEANS AND POTATOES

3 cups cooked beans: white, pink, or red
1 tsp. dried thyme, divided
Salt and pepper, to taste
3 medium Russet potatoes, peeled and sliced
1 cup vegetable stock

Stir 1/2 tsp thyme into the beans and sprinkle with salt and pepper. Spread the beans in a baking dish.

Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top. Sprinkle with salt and pepper and the remaining 1/2 tsp. thyme.

Cover and bake 45 min. Uncover and continue baking another 45 min.

I usually use 1 can beans, drained and rinsed, and a little less potato. Salt is optional.

Watching a football game on tv the other night got me to thinking about Cinncinnati Chili, McDougall-style...

Cincy Chili

Spaghetti
Chili Beans
Chopped onion

Cook the spaghetti. Pile on a plate. Top with beans, then top with onion. Dig in. Go team!

Easy Chili Beans

You can buy a can of "Spicy Chili Beans" and use that as is, or make your own:

1 can pinto beans, drained and rinsed
1 can tomato sauce
1/2 T chili powder, or to taste
1/2 tsp cumin, or to taste
garlic, to taste

Mix it, heat it, eat it.