Guacamole with Lime, Red Onion and Cilantro

Modified from Kalyn's Kitchen

Ingredients:

• 2 avocados diced
• Juice of one lime (about 1 T)
• 3 T very finely chopped red onion
• 1/4 finely minced fresh cilantro or 1 T dried cilantro
• 1/4 tsp Ancho chili powder
• 1/2 tsp salt
• Green or Red Tabasco sauce to taste (I used about 10 drops)

Directions:

1. Put avocado in glass bowl and toss with lime juice.
2. Add chopped onion, cilantro, chili powder, salt and Tabasco sauce.
3. Stir and mash with a fork until the consistency you like (chunky or smooth).
4. Refrigerate.

Chicken, Black Bean and Cilantro Soup

Modified from Kalyn's Kitchen

Ingredients:

• 1 small onion, diced small
• 1 cup celery, diced small
• 2 tsp olive oil
• 1 T ground cumin
• 1 T chili powder
• 1 tsp celery seed
• 1 tsp garlic powder
• 4 cups chicken stock
• 1 cup water
• 1 can petite diced tomatoes with juice
• 1 cup salsa
• 6-8 drops Green Tabasco Sauce (optional to taste)
• 1 can black beans (do not drain)
• 2 cups cooked chicken, diced
• 1 cup chopped fresh cilantro or 1 1/2 T dried cilantro
• Juice of 2 small limes

Directions:

1. In a heavy soup pot saute onions and celery in olive oil for 5 minutes.
2. Add cumin, chili powder, celery seed, and garlic powder and saute 2 more minutes.
3. Add the chicken stock, water, diced tomatoes, and salsa. Simmer for 10 minutes.
4. Taste for spices. Add Tabasco sauce and salt and pepper to taste.
5. Add the chicken and black beans and simmer for at least 20 minutes.
6. Add cilantro and continue to simmer for at least 5 minutes.
7. Add lime juice and continue to simmer for at least 3 minutes.

Serve hot with sour cream, cilantro and limes as garnish.

Egg Muffins

Modified from Kalyn's Kitchen

Ingredients:

• 1/4-1/2 cup chopped mushrooms
• 2-3 green onions, finely chopped
• 1/2 -1 roasted red pepper, finely chopped
• 1/2 cup fat free grated cheese (I used cheddar)
• 3/4 cup egg beaters
• 2 egg
• a few drops of hot sauce
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Spray 6 Foil muffin cups with oil
3. Fill each cup about 2/3 full with mushrooms, red pepper cheese, and green onion.
4. Mix together egg beaters, eggs, hot sauce, salt and pepper in a 2-cup measuring cup.
5. Pour egg mixture into each muffin cup filling a little more that 3/4 full. Stir each muffing cup gently with a fork.
6. Bake for about 28 minutes

2 muffins make one serving. I top mine with tomato salsa. Leftovers may be refrigerated or frozen. If frozen, thaw in the refrigerator before using. Microwave refrigerator muffins for a minute or until heated through. Great for a breakfast on the go!

Crunchy Napa Cabbage Asian Slaw

Modified from Kalyn's Kitchen

Ingredients:

• 1/2 head napa cabbage finely shredded
• 2 green onions finely chopped
• 3 large radishes thinly sliced
• 1/4 - 1/2 cups frozen peas, thawed
• 1 - 2 T slived almonds, toasted (optional)
• cilantro, optional to taste

and for the dressing

• 1 T rice vinegar
• 1 T. sugar or Spenda (or one packet Stevia)
• 1 tsp soy sauce
• 1 tsp grated ginger (more or less to taste)
• 1/4 tsp sesame oil
• 1/4 tsp Siracha sause or Asian hot chili paste
• 1/3 cup light mayo

Directions:

1. Whisk together dressing ingredients and set aside.
2. Place slaw vegetables in a salad bowl. Toss with the dressing.

Kicked Up Macaroni Salad

• 1 pound whole wheat elbow macaroni, prepared according to package
• 1 cup grated carrots
• 1/2 cup sliced green onions
• 1 red pepper, chopped
• 1 roasted red pepper, chopped
• 1 cup frozen peas, thawed
• 2 T. chopped banana peppers
• 1 cup cubed pepper jack cheese
• 1 cup mayonnaise
• 3 Tablespoons mustard, any type
• 3 Tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• dash to 1/4 teaspoon cayenne pepper
• lemon juice (1/2 lemon)

Directions:

1. Cook macaroni and allow to cool (or shock in ice water to cool quickly)

2. Mix mayonnaise, mustard, red wine vinegar, salt, pepper, cumin and cayenne pepper to make the dressing.

3. Combine macaroni, vegetables and cheese in large bowl. Toss with dressing.

4. Just before serving add lemon juice and toss.

5. Serve cold.

Broccoli Bacon Salad

• 5 cups blanched broccoli (boil in salted water 2 minutes and shock in ice water)
• 4 slices crisp bacon chopped
• 1/2 cup finely chopped onion
• 3/4 cups mayonnaise
• 4 teaspoons lemon juice
• 3 teaspoons red wine vinegar
• 1 T sugar or sugar substitute
• 1/4 cup sunflower seeds (optional)
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste

Directions:

1. Blanch broccoli

2. Mix together mayonnaise, lemon juice, red wine vinegar, sugar, salt and pepper for dressing.

3. Put broccoli, onion, bacon, sunflower seeds in a large bowl. Add dressing and toss.

4. Serve cold.