Black Bean and Corn Salsa

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced (I used 2 small)
2 T. chopped fresh cilantro (or more)
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil
1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Homemade breakfast sausage

I found this recipe in last month's Real Simple. I was amazed how yummy this sausage was. Even my kids and hubby loved it.

1 lb. ground turkey
1 T. pure maple syrup (I would maybe cut this in half)
1 t. dried sage
1/2 t. dried thyme
1/2 t. salt (add the amount to your liking, I think I did a little more than this)
1/4 t. pepper

Shape into patties and brown in a skillet, or keep it ground and add to eggs, spaghetti (really, I've tried it and it's yummy!), or anything calling for sausage.

Chocolate Granola Bars

Found my new favorite granola bar recipe...just seven easy-to-throw-together ingredients.

You can find it here:
http://themarathonmom.com/chocolate-granola-bars.htm

I've made them once and they were delicious...I stored them in the fridge because they were a little sticky, that worked great. I might try adding a little more oats or coconut next time to see what that does.

Black Bean and Corn Salsa

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.
I originally found the recipe here.


1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil
1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Chocolate Chip Coffee Muffins

These were super yummy this morning with my coffee! Got the recipe from Cooking Light.

2/3 C whole milk (I used non-fat)
5 TBSP butter, melted
3 TBSP instant coffee granules (I used 3 Via Packets from Starbucks)
1 1/2 Tsp vanilla extract
1 large egg, lightly beaten
2 C all purpose flour
2/3 C sugar
1/2 C semisweet chocolate chips
2 tsp baking powder
1/4 tsp salt
cooking spray

1. Preheat oven to 400 degrees
2. Combine first 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 18 minutes or until done. Remove muffins from pan immediately; place on wire rack.

Chicken Fiesta Burritos

Cut up 3 large chicken breasts into chunks and place in a skillet with 1 TBSP olive or vegetable oil.

Season with seasoning salt and pepper. Cook until the chicken is all white.

Add one jar (16 oz.) of Pace mild salsa with cilantro (or any other variety you like).

Add one can of drained corn and one can of drained black beans.

Heat through. Serve in tortillas with cheese and sour cream (optional).

Simple, quick, and yummy! Can you really go wrong with Mexican food?

Mexican Chicken Butternut Squash Soup

I made this soup today for lunch and it was SOOO good - great Fall dinner!

1 TBSP Olive Oil
2 cups cubed peeled butternut squash (I buy it all ready at Costco) – you could add more if you like it
2 pint size jars of mild salsa (I use my homemade salsa but you could use any brand that you like – (if it is extra chunky salsa you might want to add an extra can of chicken or vegetable broth)
1 cup peeled thinly sliced celery (I used 3 stalks)
1 7 ounce can of chopped mild green chilies (you can omit this or up the heat for a spicier soup)
2 TBSP sugar (you can omit this if you want)
2 tsp black pepper (I don’t really measure – just sprinkle it in – same for all of the spices)
2 tsp red chile powder
1 teaspoon dried oregano
1 tsp. yellow cumin powder
1 can white beans
1 can corn
1 can chicken broth
2-3 cups of leftover rotisserie chicken or 2-3 cooked chicken breasts boiled and shredded

In large soup pot, drizzle olive oil and add all other ingredients. Bring to a boil and reduce to a simmer for 1 hour. Serve with a large dollop of sour cream and crunched up organic corn chips. So yummy!

Makes 6 main-course servings.