Wednesday, April 29, 2009

Texas Caviar

This stuff its so good! I have made it several times for a party and just for us to eat. So healthy and yummy!!I left out the jalapeno chilies and only used a red onion instead of the first two ingredients- try it and add your own things.


1/2 onion, chopped
1 bunch green onion, chopped
1 green pepper, chopped
6 jalapeno chilies, minced
1 tbsp. garlic, minced
2 tomatoes, diced
8 oz. bottle zesty Italian dressing
1/3 bunch cilantro, chopped
1 can corn, drained
2 cans black eyed peas, drained
Combined all ingredients and refrigerate 2 hours.

Serve with corn chips or tortilla chips.

I also make a "Ranch type" dressing that you can add to this. All I do is mix Ranch Dressing and a little Italian Dressing together. The Ranch will get diluted a bit. This adds great flavor or you can eat as is.

Monday, April 6, 2009

Berry Bean Blast

I have needed to up the amount of fiber that I eat, so a friend shared this recipe with me. I actually enjoy it. You can adjust the amount you make. I made only a cup at a time and reworked the amounts.

Makes 4 servings (about 8 ounces each)
1 can (15 ounces) Bush's Great Northern Beans, drained and rinsed
1 1/2 cups orange juice ( you can use milk or yogurt instead)
2 cups strawberries (frozen or fresh)
2 to 3 tablespoons honey ( or sugar)
1 1/2 tsp ground cinnamon (optional)
1/8 tsp ground nutmeg (optional)
6 to 8 ice cubes ( no ice needed if you use frozen strawberries)

Process all ingredients in blender until smooth.

Friday, April 3, 2009

Chicken Enchilada Casserole II

This was something new that I tried and really liked it! Very easy to make too!

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Servings Per Recipe: 12
Amount Per Serving
Calories: 546
Total Fat: 27.7g
Cholesterol: 95mg
Sodium: 1009mg
Total Carbs: 42.4g
Dietary Fiber: 3.5g
Protein: 31.7g

Wednesday, April 1, 2009

BUSH'S Winter White Bean Chili

I made this the other night. It was good- a little spicy (depending on the Salsa Verde that you get).

1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2 1/2 cups low sodium chicken stock
2 (4 ounce) cans mild Mexican green chiles, drained
1/4 teaspoon cumin
2 (15.8 ounce) cans BUSH’S® Great Northern Beans, with liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper to taste
Shredded Colby-Monterey Jack cheese, to taste
Green salsa verde, to taste


1. Heat olive oil over medium heat in a medium saute pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.
2. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture.
3. Add zucchini, rice, chicken stock, chiles, cumin, and beans.
4. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
5. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.

Servings Per Recipe: 9
Amount Per Serving
Calories: 254
Total Fat: 5.9g
Cholesterol: 31mg
Sodium: 852mg
Total Carbs: 29.6g
Dietary Fiber: 7.3g
Protein: 19.7g