Black Bean Soup

I just made this soup tonight and it was delish. Here is the link:

http://www.ourbestbites.com/2009/01/black-bean-soup.html

The only changes I made were these: I substituted one jalapeno pepper (without seeds)- diced up and sauteed with veggies instead of CHILE PEPPERS- but only because I didn't have any- I think it would be delish. Also, I used Chicken Broth instead of BEEF BROTH, only because I didn't have any beef base.

Next time, I am going to add less liquid and use it as a bean filling for smothered burritos. It's low cal and oh so yummy! I served with sour cream, homemade salsa and corn tortillas.

Red Enchilada Sauce

Posted by Kate
This recipe was passed down to me from my Mom who got this years ago from a girl's mother in her singles ward. Yum, Yum, Yum delicioso!

2 Tbsp flour
2 Tbsp chili powder (heaping)
1 tsp garlic (or to taste)
1 tsp cumin (or to taste)
salt and pepper (to taste)
enough oil to make a paste

1 can of tomato sauce (14.5 oz)
1 can full of water

Put flour, chili powder, garlic, salt, pepper in a pot on the stove and mix. Add enough oil to make a paste (sorry I never measure the oil!) then add the tomato sauce and water, stir until well mixed, turn on to medium and heat til it thickens, stirring occasionally.

This should make enough for a medium size pan full of enchiladas.

Wowie Zowie Mexi Dip, posted by Summer Thomas

So i've had this mix as a Dip and its really good, you can also use it on tacos, hamburgers, and chicken. I make about half of this and just store in a small glass jar and keep it with my spices...it does have a little kick to it.

Dry Mix:
1 C. minced onions
1/2 C. cayenne pepper
1/4 C. chile powder
1/4 C. cilantro flakes
1/3 C. garlic salt

Dip:
1/3 C. Mayonnaise
2/3 C. sour cream
2 T. salsa
1 T. dry mix (above)

Mix all together and chill....enjoy

let me know what you think?

Chili's Southwestern Egg rolls

These are great as a main dish or as an appitizer, this is a healthier version of Chili's Southwestern Eggrolls.

1 chicken breast fillet
1/2-1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/2 tablespoon minced cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2-1 tsp minced garlic
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack and cheddar cheese
egg roll wrappers

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/2 cup freshly made Hidden Valley ranch dressing, made with half mayo, half sour cream (instead of all mayo).

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, cilantro, cumin, chili powder, and salt to the pan. Cook for another 4 minutes. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Spoon a heaping 1-2 Tbls. of the mixture into the center of an egg roll wrapper, moisten the edges and then fold in the ends and then roll the wrapper over the mixture., keeping it very tight, Repeat with the remaining ingredients until it’s all gone. Make the avocado ranch dipping sauce in a bowl. Pan fry the egg rolls with a little Pam or vegetable oil spray.Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with fresh lime slices.