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Ingredients
1 can black beans 1 can black-eyed peas 5 tomatoes - chopped 3 avocado - chopped 1/2 bag frozen yellow corn 1/2 bag frozen white corn 1 bunch cilantro - chopped 5 green onions - chopped 1/8 cup vinegar 1/8 cup olive oil Garlic powder, salt, pepper, lime juice - to taste Directions Mix everything together! Goes well with Everything! This salsa/dip is so good (and good for you)! Use it as a topper with your meals or as a snack with whole grain, baked tortilla chips.
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Ingredients
2 chicken breasts 1 cup water chestnuts, minced 2/3 cup mushrooms minced 1 onion chopped 1 Tbsp garlic minced Head of lettuce Sauce: 1/2 cup water 1 Tbsp soy sauce 2 Tbsp rice wine vinegar 1 Tbsp lemon juice 1/8 tsp sesame oil 1 T hot mustard 2 tsp hot water 1 tsp garlic Directions Put all ingredients (including sauce) in crockpot on low for 6-8 hours then shred chicken. Mix sauce in once ready to eat. Serve with Serve in lettuce wrap and or brown rice Ingredients
1/4 lb lean ground beef (optional) 1 can diced tomatoes 8 oz can tomato sauce 1 can black beans (drained and rinsed) 1 bag frozen corn 1 8 oz can diced tomatoes w/chiles 1 chopped onion 1 can chopped green chilies (optional) 1 pk taco seasoning 2 Tbsp olive oil Directions Fry up onion with oil. Add meat and brown. Add all other ingredients, bring to boil then let simmer 20 mins. Serve with Cilantro Avocado Low-fat plain yogurt Ingredients
2 TBSP vegetable oil 1 large onion 1 bell pepper 1 zucchini 4 cloves garlic 1 TBSP Italian Seasoning 1 28oz Can Crushed Tomatoes 1 tsp oregano 1/2 tsp basil 1/2 tsp thyme 1/2 tsp pepper Serve with 1 pound whole-wheat Spaghetti (cooked al dente)
Ingredients
Brown Rice Veggies: Broccoli, carrots, peppers, onions, celery, zucchini or any other combination (as many as you want, but enough to fill a large pan) 1 TBSP - Olive Oil 2- Skinless/boneless chicken breasts 4 cloves - Garlic 1/2 tsp - ground ginger 1/2 tsp - salt 1/2 tsp - pepper 1 TBSP - Sesame Seed OilSoy sauce Serve with Brown rice Directions
Ingredients
1 lb chicken breast 2 cans of black beans, drained and rinsed 1 large onion chopped 1 bag frozen corn 2 bell peppers chopped 3 garlic cloves diced 1 bunch cilantro chopped 1 Tbsp Lime juice 1/2 cup water Serve with Brown rice or quinoa Season to taste Directions Leave in crock pot for at least 6 hours. Shred the chicken and stir together. Ingredients
2 tablespoons olive oil 1 large chopped onion 1 cup chopped red bell peppers 1 medium zucchini 2 cups frozen corn 3 garlic cloves 2 tsp cumin 1 1/4 tsp salt 1 tbsp chili powder 1 tsp oregano 4 x 15-oz cans tomatoes and juice 1 x 8-oz cans tomato paste 2 cans of dark red kidney beans rinsed and drained 2 cans of black beans rinsed and drained Add additional water as needed Serve with: Brown rice Low-fat plain yogurt 1/4 cup chopped fresh cilantro leaves Diced avocado Chopped green onions Directions In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the spices and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. 6 servings |
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