Taco Soup

Taco Soup
Submitted By Paula Moore

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2 (15.5 oz) cans kidney beans, drained and rinsed
2 (15.5 oz) cans black beans, drained and rinsed
1 (17 oz) can corn, undrained
2 (16 oz) cans of petite diced stewed tomatoes, undrained
2 cups salsa
2 (4 oz) cans diced green chillies
4 teaspoons chili powder
a dash of onion salt (I use dried roasted onions)

Drain all of the beans and rinse in a colander. Put the beans and the rest of the ingredients in the pot and bring to a boil. Reduce hear and simmer for 8-10 minutes.

Homemade Chewy Granola Bars (or balls)

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Submitted by Katie Jones

Homemade Chewy Granola Bars (or balls)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1/4 cup coconut flakes
1/2 cup ground flaxseed (a little bit of healthy hidden inside)
1/2 cup dark chocolate chunks
3/4 cup raisins
1 tsp vanilla

Mix all ingredients until well combined then press down into an 8x8 pan and cook at 350* for 8-10 min. Then cut and enjoy. Add and/or deduct anything to customize this recipe to your liking.
**I like to form them into balls instead of bars, about golf ball sized.

Skinny Banana Cookies

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Skinny Banana Cookies
Recipe from The Burlap Bag


Makes 12-16 Cookies

Ingredients
2 medium ripe bananas, mashed
1 cup of uncooked Old Fashioned Oats
1/4 C. Chocolate Chips

Directions:

Preheat oven to 350 Degrees F.  Spray a cookie sheet with nonstick cooking spray.  Mix the mashed bananas and oats in a bowl.  Fold in the chocolate chips.  Using a spoon, scoop up the batter and place on the cookie sheet.  Bake for 12-15 minutes.

Summer Salad

Submitted by Jennifer Franks

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Summer Salad
SunWest Fruit Company

Dressing
1/2 C. Extra virgin olive oil
2 T. Honey
1/2 C. Balsamic vinegar
1 clove garlic, crushed
1 t. Dry mustard
1 pinch of salt
Dash of black pepper

Salad 
8 C. fresh spinach leaves or lettuce, rinsed and dried
1/2 C. matchstick-cut carrots
1/4 C. chopped red onion
4 grilled skinless, boneless, chicken breasts, chopped
4 slices of turkey bacon, cooked crisp and crumbled
2-3 SunWest nectarines, thinly sliced
1/4 C. coarsely chopped pecans


Dressing:  In a small bowl, whisk together olive oil, honey, balsamic vinegar, garlic and mustard powder.  Season to taste with salt and pepper

Salad: Toss greens, carrots, and red onion in a large bowl. Divide mixture among 4 plates.  Top with grilled chicken, bacon, and nectarines.  Drizzle with dressing and top with pecans.  MAkes 4 servings

Crunchy Banana Muffins

Submitted by Ruth Sargeant-Garvin

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Crunchy Banana Muffins

1 C.                 Whole Wheat Flour
2 1/2 tsp.         Baking Powder
3/4 C.              Rolled Oats
1/4 tsp.            Salt
1/4 tsp.            Baking Soda
3 T.                 Honey
1/2 C.              Skim Milk
1                      Egg White
1 T.                 Oil
2 whole          Bananas, Mashed

1. Combine flour, baking powder, oats, salt, and baking soda.

2. Add honey, milk egg white, oil, and bananas. Stir with fork just until dry ingredients are moistened.

3. Use nonstick muffin pan or muffin papers and fill cups 2/3 full. Bake at 400 degrees F. for 18 to 20 minutes.  Let cool before removing muffin papers.  Serve.

Yield: 12 muffins

*Could also add rasins, nuts, chocolate chips or crasins.

Grilled Chicken Veggie Bowls

Submitted by Jo Edan Parker

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GrilledChickenVeggieBowls-Meal Prep-7Ingredients (Makes 8 Meals)

16 ounces cooked quinoa
16 ounces cooked brown rice
4 cups/32 ounces roasted asparagus, chopped
4 cups/32 ounces roasted broccoli florets
4 cups/32 ounces roasted cauliflower florets
32 ounces prepared Grilled Taco Lime Chicken, cubed

Optional (would replace any of the vegetables above)

4 cups haricot verts
4 cups roasted brussel sprouts
4 cups charred corn

Directions

To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Makes 8 Meals

Banana Chocolote Frosty

Submitted by Brittnee Nicolosi

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1 frozen banana
1-2 T natural PB
Splash vanilla
Cinnamon to taste
Pinch of Salt
1 T unsweetened Cocoa
Splash of Almond Milk

Blend and enjoy as your personal chocolate/PB/Banana ice-cream!