Mexican Bean Salad

http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx

I used less olive oil to make it lighter. I used 1/4 cup.

Roasted Tomato soup

Ingredients

• 2 1/2 pounds fresh tomatoes
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 2 small squash or zucchini, sliced in half length-wise
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 1/2 cup chopped fresh basil leaves, (not) optional (for me)
• 1/2 tsp garlic salt

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, zucchini and onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 30 minutes.
Remove roasted tomatoes, garlic, zucchini, and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove bay leaves.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or puree in food processor in 2 batches. Return soup to low heat, add  garlic salt and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Serve with crackers or toasted shelled pumpkin seeds.

Curried Cashew, Pear, and Grape Salad

This is soooo good! You can put less dressing on to make it a bit lighter.

http://allrecipes.com/recipe/curried-cashew-pear-and-grape-salad/detail.aspx

Hearty Bean and Pasta Stew

Hands-on - 20 min. Simmer - 12 min. Serves 12

Have you always thought beans required some sort of meat for flavoring?

This recipe is a good example of how beans can taste great without meat. You must try this!

2 med onions

1 green bell pepper, seeded

2 T olive oil

1 tsp minced garlic (2 cloves)

1 can (14½ oz) diced tomatoes

1 can (14½ oz ) chicken broth

4 cups vegetable juice

2 cups water

1 can (15 oz) each pinto beans, garbanzo

beans and kidney beans

2 T low-sodium chicken bouillon

1 T dried oregano

2 tsp dried basil

1/4 tsp red pepper flakes (opt)

25 grinds fresh ground pepper

2 cups whole-wheat small pasta shells,

macaroni or corkscrews, dry

12 T reduced-fat shredded

mozzarella cheese

12 tsp grated Parmesan cheese

Chop onion and pepper into pieces.

Heat oil in a large nonstick pot. Add onion,pepper, and garlic.

Sauté for 3 minutes on medium heat.

Add broth, vegetable juice, diced tomatoes, and water to pot.
 Open cans of beans. Rinse and drain in colander. Add to pot.

Add  seasonings and bouillon, mix thoroughly. Bring pot to a boil.

Add  pasta to pot. Set timer for 12 minutes.

Sprinkle 1 T mozzarella and 1 tsp Parmesan cheese

on top of individual servings.

 

Nutrition information for 1 cup serving with mozzarella and Parmesan

300 calories

15% calories from fat

5 g fat

1 g trans. fat

9 g fiber

4 mg cholesterol

480 mg sodium

15 g protein

52 g carbohydrates

10 g sugars

This dish will

keep in the

refrigerator for

up to 5 days

and also

freezes

Asian Turkey Lettuce Wraps

These are from my friend Sarah:

1 pound Honeysuckle White Ground Turkey Breast
1 teaspoon vegetable oil
1 red or green bell pepper, diced 
1/2 cup green onions, sliced
1 1/2 tablespoons ginger root, finely grated
3 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/3 cup hoisin sauce
1/4 cup sliced almonds, toasted 

8 iceberg lettuce leaves, washed, dried, chilled

Sauté bell pepper in vegetable oil for two minutes.

Add turkey, green onions, ginger, red pepper flakes and garlic. Stir while cooking for 5 minutes, until turkey is no longer pink.
Add soy sauce and hoisin sauce.

Heat thoroughly for one minute.
Place 1/8th of turkey mixture into each lettuce leaf. Roll up tightly and serve immediately.

(8 servings) Per Serving- Calories: 118; Total Fat: 3 g;

Carbs: 9g; Protein: 15 g

Grilled Chile-Lime Shrimp

From Better Homes and Gardens

1 tsp finely shredded lime peel
juice of 1 lime
1 jalapeno finely minced
1 Tbs. minced garlic
2 Tbs. soy sauce
3 Tbs. olive oil
1 tsp. chili powder
1/4 tsp. cayenne
2 Tbs. chopped cilantro
1 Tbs. honey
1 1/2 lb. uncooked medium shrimp (peeled and deveined)

Preheat grill to medium high heat. Combine all ingredients except shrimp. Place shrimp in a resealable bag and add sauce and marinat 20 min to 1hr. in refridgerator. Grill shrimp until pink.

Thai Chicken Tacos

1 lime halved
1 lb. breast of chicken cut into 1/2 inch strips
1/4 c. choppped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbs. fish sauce
2 tsp. soy sauce
1/2 tsp crushed red pepper
1 tsp. hot chili sauce
2 Tbs. vegetable oil
16 corn tortillas
1 recipe cabbage slaw

1. juice one lime half. In bowl stir togehter chicken, cilantro, shallot, garlic, and lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover and refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium heat. Cook about 5 minutes until chicken is cooked.
2. To serve layer two tortillas, top with chicken then cabbage slaw.

Cabbage Slaw
In bowl toss 1/2 c. shredded carrot, 1/2 c. sliced green onions, 2 c. shredded napa cabbage, 1/3 c. sliced radishes, 1/4 c. chopped fresh cilantro, 1/4 c. chopped peanuts. Add 1/4 c. rice vinegar; toss.