Tortilla Pie

This recipe was GREAT! I wish I had taken a picture of it... maybe next time.

Prep: 11 minutes Cook: 25 minutes

1 (16 oz) can refried beans
1 tsp chili powder
1/2 tsp ground cumin
8 (8 inch) flour tortillas
1 cup chunky salsa
2 (4 or 6 ounce) cartons guacamole
1 (8 ounce) package of shredded Mexican Cheese blend

Garnish: sour cream, additional salsa, or guacamole-- we ate ours with some scoops- for added crunch!

Combine first 3 ingredients; stir well.

Place 1 tortilla in a lightly greased 9 inch round cake pan; spread with half of the bean mixture, and top with another tortilla. Spread with half of the salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of shredded cheese, and top with another tortilla.

Repeat layers with remaining ingredients, except cheese. (Pan will be full.) Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 3 to 5 more minutes. Cut into wedges to serve.

I think I should have baked it a little longer than the recipe called for- it was still not warm in some areas. I would just leave it covered for a couple more minutes and it should be fine!

Grilled Chicken Pizza with Cheddar

Ingredients:
2 ears of fresh corn- or canned corn
12 ounces skinned, boned chicken breast halves
1/4 cup plus 2 tablespoons BBQ sauce ( I did not measure- just used am much as I thought looked good)
1 12 inch whole wheat pizza crust ( I used a pre-made crust, but you could always make your own)
3/4 cup sliced green onions ( left these off)
1 can black beans ( I added this and they were great!)
1/2 cup shredded Cheddar cheese ( I probably used more!)

The directions for this recipe called for you to grill the chicken and the corn (if fresh). What I did for times sake was to use canned corn and I cooked the chicken in a skillet. I browned the chicken cutting it into pieces and added some BBQ sauce after it was no longer pink.
Spread BBQ sauce over the pizza crust; sprinkle with the drained corn, chicken pieces, black beans, and cheese. Bake at 425 on bottom rack for 10 minutes or until crust is brown.

This is very easy and quick.

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.

NIGHT IN OLD SAN ANTONIO TEXAS CAVIAR
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.

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.

Chicken Enchilada Casserole II

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

Ingredients
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

Directions

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!

NUTRITION INFORMATION
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

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).

Ingredients
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

Directions

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.

NUTRITION INFORMATION
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

Taco Soup

This was soooo good! It comes from the Southern Living Slow-cooker Cookbook. I liked it with the sour cream and cheese. It helped with all the flavors.

Taco Soup

1 1/2 lbs ground beef
1 cup chopped red onion (I left it out- allergies)
1 (1.25oz) package taco seasoning mix
1 (1 oz) envelope Ranch-style dressing mix
2 (15.25 oz) cans whole kernel corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans chili-style diced tomatoes with green chiles, undrained
1 (12 oz) can light beer
1 1/2 cups water.
Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro

1. Cook beef and onion in a large skillet over medium high heat, stirring until meat crumbles and in no longer pink; drain.
2. Combine meat mixture, taco seasoning, and next 7 ingredients in a 5 1/2 quart slow cooker.
3. Cover and cook on LOW 5 to 6 hours. Serve with toppings.

Makes 16 cups.