Black Bean and Mango Salsa

I love this stuff.  I can just sit and eat it with a spoon. :)  It is great with chips and on chicken and fish.

1 can of black beans, drained and rinsed
1 medium mango, peeled and diced (about 1 cup)
1/2 of medium red onioin (about 1/2 c. cup)
1/2 c. chopped fresh cilantro
2 T. lime juice
2 t. red wine vinegar
1/2 t.  sugar
1/4 t. garlic powder
1/4 t. salt
1/8 t. black pepper
(optional) 1 medium avocado, diced

1.  In a large bowl, combine the black beans, mango, red onion, and cilantro.
2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt and pepper.  Stir to dissolve sugar and then pour over black bean mixture.  Cover and chill in the fridge for at least an hour.
3.  When ready to serve, gently fold in the diced avacado (optional).  Season with salt and pepper to taste.

Zucchini Chowder

Saute:
2 Zucchihi
1 onion
2 T. Minced fresh parsley
1/3 c. butter

Add:
1/3 c.  Flour
1 t. salt
1/4 t. pepper
mix in well

Add:
3 c.  water
3 chicken boullion cubes
1 t.  lemon juice

Add:
14 1/2 oz.  diced tomatos
1 can evaporated milk
1 pkg.  frozen corn

Bring to boil, the reduce to a simmer for 10-15 minutes.

Add:
1/4 c.  grated parmesan cheese
2  c.  shredded cheddar cheese
pinch of sugar.

Sandra Lee Carrot Cake Bread Pudding

Ingredients

Cook: 6 servings
•Nonstick cooking spray

•1 package (17.5 ounces) frozen carrot cake, thawed and cut into 1-inch cubes,or leftover cake with no icing

•3⁄4 cup chopped walnuts

•1⁄4 cup golden raisins

•11⁄4 cups milk

•1 package (4-serving-size) instant butterscotch pudding and pie filling mix, Jell-O®

•1⁄2 teaspoon ground cinnamon

•2 tablespoons butter, cut into pieces

•Frozen whipped dessert topping, thawed

Directions
1.Preheat oven to 350°F. Spray a 2-quart casserole with cooking spray; set aside.

2.In a large mixing bowl, combine carrot cake cubes, walnuts, and raisins.

3.Combine milk, dry pudding mix, and cinnamon; whisk until well mixed. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole. Dot with butter.

4.Bake for 35 to 45 minutes or until hot in center. Serve warm with whipped topping.

Sandra Lee Asparagus and Tomato Tart

Ingredients

Makes: 8 servings

Cook: 10 minutes
•1 9-inch frozen piecrust

•½ cup ricotta cheese

•¼ cup milk S0.06 2 eggs, lightly beaten

•1 tbsp. chopped fresh basil

•1 tbsp. chopped fresh parsley

•2 slices of bacon, chopped

•1 small yellow onion, chopped

•½ bunch fresh asparagus, ends removed, chopped

•1 (14.5-ounce) can diced tomatoes with Italian herbs, drained well

•1 tsp. balsamic vinegar

•½ tsp. kosher salt

•¼ tsp. black pepper

Directions
1.
Preheat oven to 375°F.

2.Pre-bake the piecrust for 10 minutes.

3.Sauté the bacon in a skillet until crisp. Remove bacon and drain on paper towel. Add onion and asparagus to the skillet with the bacon fat. Sauté until onions are soft, approximately 5 minutes.

4.Stir together ricotta, milk, eggs, parsley, ½ tablespoon basil, and salt and pepper in a medium mixing bowl until combined. Arrange asparagus, onions, and half the tomatoes in the piecrust. Pour egg mixture into prepared crust.

5.Bake in oven for 40–45 minutes or until eggs have set and the tart is puffed up and lightly browned on top. Remove from oven and let cool for 5 minutes. Serve warm or at room temperature.

6.In a small bowl, toss the remaining tomatoes with the remaining basil and balsamic vinegar, and season with salt and pepper. Serve over tart.

Crock Pot Creamy Italian Chicken

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water-1 up of water
* 1 8oz pkg low fat cream cheese
*1 can cream of chicken soup
*3 cups cooked white, long grain rice, noodles etc.



Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Compliments of Carla Simpson

Crock Pot Apricot Mustard Chicken

Ingredients


11 1/2 ounces apricot juice/nectar, canned

2 tablespoons Dijon mustard

1 clove garlic, minced

1/4 teaspoon fresh ginger, grated

1/4 teaspoon cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground turmeric

1/8 teaspoon ground cardamom

6 boneless, skinless chicken breasts

4 cups prepared couscous or wild rice blend


Directions

1.In a mixing bowl, whisk together the apricot nectar, mustard, garlic, ginger and spices. Dip each chicken breast in the apricot mixture and place in Crock-Pot® slow cooker
2.Pour the remaining sauce over the breasts. Cover; cook on Low 7 to 9 hours (or on High for 4 to 5 hours).
3.Remove the chicken from the stoneware and arrange over rice or couscous. Spoon the apricot sauce over the chicken breasts.

Pineapple Berry Hobo Pack

2 cups coarsely chopped, cored fresh pineapple (peeled, if desired)

1 tablespoon packed brown sugar

1 teaspoon chopped crystallized ginger

1 cup raspberries and/or blueberries

1 teaspoon Demerara sugar or brown sugar




directions
1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place pineapple in center of foil. Sprinkle with brown sugar and crystallized ginger. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.

2. For a charcoal grill, place packet on the rack of an uncovered grill directly over medium coals about 10 minutes or until hot, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack over heat. Cover and grill as above.)

3. Carefully open packet and transfer fruit mixture to serving bowl. Add berries. Sprinkle with demerara sugar. Serve over vanilla ice cream(optional) Makes 4 servings.

nutrition factsServings Per Recipe 4 servings
Calories72
Sodium (mg)3,
Carbohydrate (g)18,
Total Sugar (g)12,
Fiber (g)3,
Protein (g)1,
Vitamin C (DV%)76,
Calcium (DV%)2,
Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet

Recipe from Better Homes and Gardens

Crock Pot Chicken Tacos

~Chicken~
3-5 Large boneless skinless chicken breast
1 can Rotel
1 jar salsa of choice*

Place chicken in crock pot either thawed or frozen. Cover with rotel and salsa. Do not drain rotel. Make sure chicken is fully covered.

Cook on low for 8 hours (make sure chicken is covered with salsa mixture) . Before serving take wooden spoon and break chicken apart (chicken should shred easily) Let sit uncovered for 20min. Chicken is juicy.

~Tortillas~

2 c flour
1/2 c water
1/4 c oil
Pinch of salt

Combine flour, water and oil. Flour surface of counter and roll out tortillas. They should be thin. Place on hot griddle or skillet and cook for 30 sec. to 1 min on each dependant on thickness.

Top with favorite toppings. Enjoy.

*I have found the cheaper the salsa the better the taste as it cooks in the crock pot. (i.e Pace)

Easy Whole Wheat Bread

1 Tbsp. yeast
2 cups warm water
1Tbsp. honey
2 tsp. salt
3 to 4 c. whole wheat flour

mix all together, keep warm, cover and let rise for 45 min.

1/2 cup hot water
1 tbsp. honey
3 Tbsp. oil
2 to 4 cups whole wheat flour

Add these ingredients to the mixture. Knead 10 min. Let rise 45 min. (Dough should be sticky and moist. Regulate amount of flour to achieve the right consistency).

Knead down into 2 loaves. Let rise another 45 min to an hour in a greased loaf pan.

Bake 350* for 30 min.

Onion Artichoke Pasta Sauce

2 jars marinated artichoke hearts sliced
1/4 c. olive oil
1 c. chopped chives *Optional
2 tbsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. black pepper
1/2 tsp. salt
1 can (28 oz.) plum tomatoes or canned diced tomatoes
1/4 c. grated Parmesan

Drain artichokes, reserve marinade. Heat olive oil in large saucepan. Add onions, garlic, oregano, salt, basil, pepper and marinade. Saute over low heat until onions are soft (10-15 minutes). Add tomatoes and simmer for 30 minutes. Add artichokes and Parmesan. Stir and simmer 5 minutes. Sauce for 1 pound pasta.

Spinach Artichoke Dip

1 can artichoke hearts
1 bag frozen spinach thawed
1 small roll of hot sausage ground, browned, and drained
1 cup Mayo
1 cup Parmesan cheese

Preheat oven to 350* Run knife through drained artichoke hearts until desired size has been reached.
Mix: drained spinach, sausage, artichoke hearts, mayo, and parmesan cheese. Spread in a 9 x 13 inch pan and bake covered for 20 min. serve w/ crackers or chips

Roasted Red Pepper Cheese Ball

1 Block Cream Cheese
½ Cup Diced Roasted Red Peppers
½ Cup Shredded Sharp Cheddar Cheese
Cayenne Pepper to taste
¾ Cup chopped Walnuts or Pecans

Mix cream cheese, shredded cheese, red peppers, and cayenne pepper until evenly mixed. Form into a ball, roll in chopped nuts. Chill and serve with crackers.

Tomato Basil Soup

1 Tbsp. butter
1 Tbsp. olive oil
1 cup shredded carrots (I up this to at least 4 cups but have gone up to five)
3 cloves garlic, minced (or minced garlic to taste)
1 tsp. sugar
½ tsp. pepper
2 Tbsp. balsamic vinegar
¾ cup fresh basil, chopped (or 4 frozen pesto cubes*)
½ cup sun-dried tomatoes, sliced (there have been times I have not had the full amount or have forgotten this step and still yummy!)
3 (14.5 oz) cans diced tomatoes, undrained
2 cups chicken stock
4-5 oz. cream cheese (can use low-fat)
½ cup fresh parmesan

Over medium-high heat, melt butter and olive oil. Add carrots and garlic and cook for 5 minutes, or until carrots are tender, stirring frequently. Add sugar and pepper, and cook for 2 more minutes. Add sun-dried tomatoes, balsamic vinegar, diced tomatoes, chicken broth and basil. Stir to combine and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Ladle soup into a blender (plan to do this about 3 times). Add cream cheese. Remove center piece of blender lid for steam to escape, but cover securely with a paper towel to avoid splatters. Process until smooth, or desired consistency. Repeat. Add fresh parmesan and simmer until ready to serve.

* To make your own pesto cubes: (Keep it simple so you can use it in a variety of ways (no nuts or cheese); in a food processor combine olive oil and basil. Puree. Put into ice cube trays and freeze. When frozen, put cubes into a large Ziploc bag. Add a cube or two to veggies, pastas, soups, etc.)
** Note that the recipe doesn’t call for salt. I find that between the balsamic vinegar, canned tomatoes, chicken stock and fresh parmesan, it’s usually salty enough. Taste the soup just before serving, though, and salt sparingly, if needed.

~This recipe makes a large amount. I usually freeze half of it. It freezes great!~