I have 2 I use often…
#1 Portobello mushroom burgers:
Ingredients
* 4 portobello mushroom caps
* ¼ cup balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon minced garlic
* salt and pepper to taste
* 4 (1 ounce) slices provolone cheese
Directions
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
and #2 Slow cooker white chilli:
Ingredients
* ¾ pound skinless, boneless chicken breast halves – cubed
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 tablespoon vegetable oil
* 1½ cups water
* 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
* 1 (15 ounce) can garbanzo beans, rinsed and drained
* 1 (11 ounce) can whole kernel corn, drained
* 1 (4 ounce) can chopped green chilies
* 1 teaspoon chicken bouillon granules
* 1 teaspoon ground cumin
Directions
1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7–8 hours or until chicken juices run clear and flavors are blended.
Enjoy!