meditteranean chicken salad

8 cups arugula

• 1 rotisserie chicken, bone out and shredded
• 1/2 english cucumber, chopped
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 medium sweet onion, chopped
• 3/4 cup crumbled Feta (about 3 ounces)
• 1/2 cup pitted kalamata olives, halved
• 2 cups pita chips, broken into pieces
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 
  
• In a large bowl, add the lettuce, chicken, cucumber, chickpeas, onion, feta, olives, and pita chips to the oil and vinegar. Add ¼ teaspoon each salt and pepper, and toss.

vegan chili

i've never used smart ground before, but i tried this recipe that calls for it and loved the chili.

1 Large Onion chopped (white or red onion)
1 Tablespoon Ground Cumin
1/2 Teaspoon Coriander
1 Teaspoon Dry Oregano
1 Teaspoon Chili Powder
3 Minced Garlic Cloves
2 Large Diced Tomatoes (or 1 can diced tomatos)
8 oz Sliced Mushrooms
2 (4oz) canned green chilies
1 bag smart ground (Mexican seasoned)
1/2 cup vegetable stock
1 can black or pinto beans (rinsed)
Salt as needed

Chopped Green Onion (on side)
Grated Cheddar (on side)

• Mushrooms should be rough chopped.
• Sauté onions until light brown. Add mushrooms and cook 3-4 minutes.
• Add garlic and all seasonings and sauté 4 minutes more.
• Add remaining ingredients and stir until hot and the right consistency. Season with salt and pepper as needed.

give credit: the ellen degeneres show

black bean dip

3 cans black beans, drained and mashed or pulsed.
2 foil wrapped packages of cream cheese (1/3 less fat)

1 bottle fisher weiser raspberry chipotle Sauce
1 bunch green onions, chopped
cilantro chopped, to taste
1t salt

1t pepper

1t cumin

1t garlic powder

1t chili powder

1t cayenne pepper

heat oven to 350 degrees. spray a 9x12 pyrex with non-stick spray. mix all seasonings with mashed black beans. spread evenly in your 9x12 pyrex. melt cream cheese in a microwave safe bowl, about 2 minutes, stirring half way through. spread melted cream cheese on top of beans. pour raspberry chipotle on top of cream cheese.

bake for about 20-25 minutes.

top with green onions and cilantro and serve with frito scoops.

halves easily.

garlicky brussels sprouts

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

give credit: vegetarian times

pasta fagioli

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups Ditalini pasta or other small pasta
• Grated Parmigiano or Romano

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

give credit: skinny weight watcher recipes

corn dip

2 cans mexicorn, drained
1 7oz can green chiles, drained
1 4oz can chopped jalapenos, drained
1 cup sour cream
1 cup real mayonnaise
2 cups cheddar cheese
salt and pepper to taste

mix all ingredients and refrigerate overnight. serve cold with frito scoops.

give credit: jana

homemade argentinian empanadas

beef filling:

1 pound ground beef
2T corn oil
1T butter
1 large yellow onion, chopped
2 hard boiled eggs, chopped
1/2 cup green olives, chopped
2T raisins
1/4 cup green onion (only the green part), chopped
1T ground paprika
1T ground red pepper
1T cumin
salt and ground black pepper to taste

in a large saucepan, melt the butter with corn oil together and place the onions and stir them until transparent. add the beef, raisins, spices, salt and pepper to taste and stir with a fork to keep the meat broken up. pour over about 1/2 cup of water and let it cook for about 10 minutes or until meat is completely cooked. once cooked, place in a bowl, cover it and put in the refrigerator overnight. once you have the mix cold, add the hard boiled eggs, green olives and spring green onions.

corn (humita) filling:

2T corn oil
1T butter
2 yellow onions, chopped
1 green bell pepper
3 corns (or 18 oz frozen sweet corn)
1/2 cup milk
1T ground red pepper
3t sugar
salt and ground pepper to taste
1T flour

in a large saucepan, melt the butter and oil together and place the onions and bell pepper and stir them until transparent. add all other ingredients except the flour. the corn must be cooked in this way for at least 10 minutes before adding the flour. when it is cooked, sprinkle the flour and let it be cooked for 5 minutes. refrigerate overnight.

i used the goya empanada shells found in the international frozen food section.

thaw the shells. add about 1.5T of filling to the shells and fold in half. press the edges with the tip of a fork to seal.

bake at 350 for 15-20 minutes

give credit: teresita