This week, Megan Myrdal with the Northarvest Bean Growers Association shared a Cheddar and Cornmeal Waffle with Black Beans recipe on North Dakota Today. It’s both satisfying and delicious. At just $0.83 per serving, this recipe definitely won’t break the bank!
Fall is coming fast, which means it is time for fall food! One fan favorite is a warm bowl of chili. It can be made for almost any occasion; for a quick lunch, supper or tailgating. Chili is also a very cost-effective meal, as well as healthy and delicious.
Learn how to make Chuckwagon Chili in the latest North Dakota Today “Thrifty Thursday” segment with Northarvest Director of Domestic Marketing and Communications Megan Myrdal.
This time of year you’re probably craving the flavors of summer barbecue. However, some nights it’s a little too cold to get outside and fire up the grill. This one pot BBQ Chicken & Bean Pot Pie combines all the flavors of summer into one dish, and the whole recipe can be made inside in the oven. Remember that using beans not only adds great flavor and nutrition, it also saves money. Beans cost about four times less than chicken, so using beans are part of your protein stretches your dollar. Click here to watch Megan Myrdal from Northarvest demo this recipe on North Dakota Today.
One-Pot BBQ Chicken & Beans Pot Pie
Yield: 10 servings
Pre Time: 20 minutes
Cook Time: 30 minutes
Total time: 50 minutes
INGREDIENTS
1 ½ – 2 lbs of chicken, cooked through & shredded or cubed
¾ cup barbecue sauce (smokey flavored)
1 (22 oz) can BUSH’s Southern Pit Barbeque Grillin’ Beans
1 (14.5 oz) can Fire Roasted Corn (or regular – fire roasted adds more flavor)
½ medium green bell pepper, diced
1 box (14-16 ounces) cornbread mix + ingredients listed on box (milk and eggs)
1 ½ cups shredded cheddar cheese
INSTRUCTIONS
Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
Place cooked, shredded chicken in a bowl (or baking dish). Add beans, corn, bell pepper and remaining bbq sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl)
In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
Bake for 30-40 minutes., until cornbread is golden brown on top. You’ll know the dish is ready when the mixture is bubbly and the cornbread is baked through.
Remove from oven and sprinkle top with remaining cheese while hot from the oven, so cheese melts into the top of the cornbread.
Recipe adapted from Tidy Mom.
Megan Myrdal with Northarvest Bean Growers Association was part of the Thrifty Thursday segment on North Dakota Today. Black Bean Salsa and Beautiful Bean Salsa were showcased as easy, stress-free recipe options. See the segment online here.
Salads are a great way to build a healthy, satisfying meal. This week, Northarvest Director of Domestic Marketing & Communication Megan Myrdal was on North Dakota Today for Thrifty Thursday. The weekly TV segment shares healthy, low-cost recipes featuring simply delicious, naturally nutritious beans.
This week’s recipes were a Picnic Kidney Bean Salad ($0.40 per serving) and Tuna & Cannellini Bean Salad ($0.65 per serving). Watch the video and view the recipes.