Black Bean Couscous Salad

Black Bean Couscous Salad(about 12 servings)1 cup couscous1 ¼ c. chicken broth3 T. olive oil2 T. lime juice (lemon if you’re out)1 tsp. red wine vinegar½ tsp. cumin4-8 green onions1 red bell pepper1/4 c. cilantro1 c. thawed, frozen corn or small can corn, drained1 can black beans, rinsed and drainedA handful of grape tomatoes (optional)Salt and pepper to tasteBoil the chicken broth and then stir in couscous. Cover, remove from heat, let stand 5 min. (think Minute Rice)Combine oil, juice, vinegar, cumin in small bowl.Chop onion, red pepper, and cilantro.Fluff couscous with fork. Toss all ingredients in large bowl.Tastes good the next day!1 serving=109g. or 3/4 cup. 218 cal., 4.3g fat, 6.5g fiber, 4 WW points

Quick Lasagna

Ingredients:

• 1 box ziti
• 1 lb. ground beef
• 15 oz. ricotta cheese
• 1/2 cup parmesan cheese
• 1/4 cup parsley
• 1 egg (beaten)
• 3/4 teaspoon salt
• 30 oz. tomato sauce (2 cans)
• 1 package shredded mozzarella cheese

Directions:

Boil ziti. Brown beef. In large bowl mix cooked beef, ricotta cheese, parmesan cheese, parsley, egg, salt, and 1 can of tomato sauce. Then in same mixture pour in cooked ziti. Mix carefully; don't break up the ziti. Pour mixture into baking pan. Pour on the remaining tomato sauce. Top with mozzarella cheese. Bake at 350 degrees for 20-25 minutes.

Curry Chicken

Ingredients:

• 2 chicken breasts
• 1 onion (sliced)
• 1-3 tablespoons curry powder
• 1 chicken boullion or 1 can chicken broth
• 1 small can tomato paste
• 1 cup green beans or 1 can green beans (fresh or frozen preferred)
• 1 clove garlic
• olive oil
• cous cous or rice

Directions:

Brown onion in oil with garlic. Add chicken and saute until chiken is no longer pink. Add curry, chicken boullion (mixed with a little water to dissolve) and tomato paste. Add the green beans. Simmer for 20-30 minutes. Serve over cous cous or rice.

Notes:

• If using chicken broth, con't cover when simmering so the sauce reduces. If using a boullion cube, cover when simmering.
• When making the cous cous, add a chicken boullion cube to it while cooking for added flavor.

Spinach, Chicken, and Wild Rice Soup

Ingredients:

• 3 cups water
• 1 14--ounce can reduced-sodium chicken broth
• 1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 2/3 cup uncooked wild rice, rinsed and drained
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 3 cups chopped cooked chicken or turkey (about 1 pound)
• 2 cups shredded fresh spinach

Directions:

In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

Makes 6 (1-1/2 cup) servings

Homemade Oreos

Ingredients:

• 2 boxes devils food cake mix
• 4 Tbsp. flour
• 4 eggs
• 3/4 c. oil
• 1 tsp. vanilla

Directions:

Mix and roll into small balls. Bake on an ungreased cookie sheet at 350 degrees for 8-10 min. (don't overcook). Frost with cream cheese frosting.

Cafe Rio Salads

CHICKEN

Ingredients:

• 5 lbs Chicken Brest – boneless, skinless
• 1 small bottle Zesty Italian Dressing
• 1 Tbsp Chili Powder
• 1 Tbsp cumin
• 3 cloves garlic, minced

Directions:

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

PORK

Ingredients:

• Pork Roast
• 1 bottle of honey barbeque sauce
• 1 Tbsp honey
• 1 liter of Coke

Directions:

Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Then place the shredded roast back in the crock pot and leave it on low.

LIME RICE

Ingredients:
In a sauce pan, sauté:

• 2 Tbsp butter
• 1 yellow onion, chopped
• 4 cloves garlic, minced

In a large pot, bring the following to a boil:

• 6 2/3 cup water
• 8 tsp chicken bullion½ bunch cilantro, chopped
• 2 tsp cumin
• 2 small cans diced green chilies
• 1 Tbsp lime juice
• ½ tsp salt

Directions:

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

PICO DE GALLO

Ingredients:

• 4 fresh tomatoes, chopped
• 1 white onion, chopped
• ¼ bunch cilantro, chopped
• 2 cloves garlic, minced
• ½ tsp lime juice
• 1 tsp salt
• 1 tsp pepper

Directions:

Combine ingredients together in a medium bowl.

TOMATILLO DRESSING

Ingredients:

• 1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
• 1 cup buttermilk
• 1 cup mayonnaise
• 1-2 tomatillos (peeled) peel
• ½-1 clove garlic (minced)
• ½-1/3 bunched cilantro (chopped)
• ½ tsp lime juice
• ½ - 1 small Jalapeno, seeds removed

Directions:

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Serve in the following order

• Tortillas
• Shredded cheese
• Chicken or Pork
• Black or Pinto Beans
• Lime Rice
• Red and Green Leaf Lettuce (shredded)
• Pico de Gallo
• Guacamole
• Fresh cilantro
• Parmesan cheese
• Fresh lime slice
• Tomatillo dressing

Sweet and Spicy Chicken

Ingredients:

• 6 chicken halves (skinless)
• 1 cup soy sauce
• ¼ tsp pepper
• 1 cup chicken broth
• 1 tsp. garlic powder
• 2 Tbsp. lemon juice
• ½ cup brown sugar (packed)

Directions:

Place chicken in slow cooker and sprinkle with pepper. Mix all other ingredients together. Pour over chicken. Cover and cook on LOW for 7 to 9 hours, or HIGH for 3 to 4 hours. Remove chicken and shred. Replace chicken. Serve over hot cooked rice.