Tuesday, March 11, 2014

Mango and Black Bean and Rice Salad

1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions, include stems
1 cup cooked rice, original recipe calls for brown or wild rice.
3 tablespoons finely chopped fresh cilantro (optional)
2 tablespoons salsa
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drain

Combine all ingredients in a large bowl. Toss gently to mix.

Recipe is from Cooking Light

Comments: This was delicious!!! The combination of flavors was great, the texture was wonderful, the presentation was beautiful.  We ate it slightly warm, but my daughter took it for lunch today cold and was the envy of her lunch table. The men in my house don't like cilantro so I left it out, but I think it would be a good addition.  This was so easy to make for the amount of taste it provided.  Please don't skip the lime juice, it really added a freshness that came through in the dish.

Monday, March 3, 2014

Crock-pot Shredded Chicken Barbecue

chicken breast, however many you need for your family
1 bottle of barbecue sauce
1/2 cup Italian Salad Dressing
1/4 cup brown sugar
2 TBSP Worcestershire sauce
1/4 tsp crushed red pepper
2 TBSP apple-cider vinegar

Directons: Place all ingredients in the crock-pot and cook 6-8 hours on low or 3-4 hours on high.  Shred chicken before serving on a bun. 

This recipe is all over the Internet, with variations in the amount of each ingredient.  I added the red pepper and the vinegar to accommodate my liking.  

Comments:  Delicious and EASY!  Make sure you use a good quality barbecue sauce for optimal flavor.  I used frozen chicken breast and cooked 8 hours on low.

Crock-pot White Bean Chicken Chili

1 large onion, chopped
1 can green chili's drained
2 garlic cloves
2 large chicken breast
2 TBSP ground cumin
1 TBSP dried oregano
2 TBSP chili powder
2 (15-ounce cans) cannelloni or other white bean, rinsed and drained
1 bag frozen corn
4 cups low sodium
1/4 tsp crushed red pepper flakes
salt and pepper to taste

Sour Cream
Avocado, diced
Chopped cilantro
Parmesan Cheese
Tortilla chips

Directions:  Put all ingredients in a crock pot and cook on low 6-8 hours.  Shred the chicken before serving. Garnish to your taste.

This is a recipe combined from two different ones found on the Internet.  One from Mel's Kitchen Cafe and the other from Giada De Laurentiis on Food Network. I also added a few ingredients that I thought would work.

Comments:  I cannot rave enough about this soup. We added lime juice to taste to each bowl and added a dollop of sour cream.  Oh my!  the lime juice gave it a freshness that was unbelievable and the sour cream made the texture of the soup perfect.  YUM!

Giada added a bunch of Swiss chard, stems removed and chopped into small pieces.  I am sure this would be delicious, and good for you too!