Southwestern Barley and Vegetable Salad

3 cups chicken or vegetable stock
1 cup uncooked pearl barley
about 3/4 lb or so fresh green beans
1 small red pepper, chopped

Dressing:
1/4 cup olive oil
3 tbsp cider vinegar
2 cloves garlic, minced
zest & juice of one lime
1/4 tsp dry mustard powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper

In a large, heavy bottomed saucepan, bring the chicken or vegetable stock to a boil. Add the barley and simmer until barley is tender and liquid is almost all absorbed, about 45-60 minutes. While barley is cooking, chop the green beans into 1" pieces and steam or boil them until tender-crisp. In a small bowl, combine all dressing ingredients and mix until well-blended. In serving dish, combine the cooked barley with the green beans, peppers, and dressing, and stir gently until well combined. Refrigerate until serving. This will keep well for a couple of days in the fridge.

Mexican Chicken

4 -5 FROZEN boneless chicken breasts
1 (15 1/2 ounce) can black beans (I used 2.)
1 (15 ounce) can corn (I omitted.)
1 (15 ounce) jar salsa, any kind (
1 (8 ounce) package cream cheese (can use low fat/fat free)

Add all ingredients except cream cheese into crock pot. High for about 4-5 hours or until chicken is cooked. Shred the chicken and add cream cheese (just throw it on top!) and let sit for about 1/2 hour. Mix it up and enjoy.