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.

Beef Enchiladas

4 medium tomatoes, seeded and chopped (about 2 cups)
2 medium red onions, chopped (about 2 cups), divided
1 medium red or green bell pepper, chopped (about 1 cup)
3 tablespoons of red-wine vinegar
1 pound lean ground beef
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons of chili powder
1 can (15 ounces) crushed tomatoes
8 whole wheat tortillas, warmed
1/2 cup shredded Monterey Jack cheese

Directions
In a small bowl, combine fresh tomatoes, 1 cup of onions, bell pepper, and vinegar. Cover with plastic wrap and let stand for 30 minutes.

In a large skillet, cook beef over medium-high heat, stirring, until no longer pink, about 10 minutes. Using a slotted spoon, place beef on a paper towel-lined plate. Wipe out skillet.

Preheat oven to 400 F. Spray skillet with cooking spray. Add remaining onions, saut� over medium heat for 3 minutes. Add chilies and chili powder; cook, stirring, for 2 minutes. Add beef and crushed tomatoes. Simmer, stirring occasionally, for 15 minutes.

Spray a large baking dish with cooking spray. Spoon filling down center of each tortilla. Roll up tortillas; place them seam-side down in prepared dish. Spoon fresh tomato mixture over tops and sprinkle with cheese. Bake tortillas for 10 minutes. Serve immediately.

Beef and Broccoli Bake

1 lb lean ground beef
1/2 cup chopped onion
2 cups brown rice cooked in low sodium beef broth
10-oz pkg frozen chopped broccoli, thawed and drained
1 cup shredded reduced fat cheddar cheese-divided
3/4 tsp salt
1/2 tsp crushed thyme leaves
1/2 tsp black pepper
1 8oz can tomato sauce



Brown beef and onion in large non stick skillet over medium heat. Stir in rice, broccoli, 1/2 cup cheese, salt, thyme, pepper and tomato sauce. Turn into greased 2 qt baking dish and sprinkle with remaining 1/2 cup cheese. Bake at 350 for 20-25 minutes.

Black-eyed Pea, Green Pea, and Rice Salad

1 c Carrot; diced, 1/4"
1 c Peas
1/2 c Lemon juice
2 tb Water
2 tb Mustard
1 tb Tabasco sauce
1 cn Blackeyed peas
1 1/2 c Rice; uncooked
1/2 c Celery; diced, 1/4"
1/2 c Green onion
1/2 c Onions; diced
1 tb Parsley
1 ts Thyme


Cook rice. Cool as much as possible before combining.

Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside.

Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes.

Bean Salad

Green beans, French cut, 16 oz bag
1 cn Black eyed peas (16 oz)
2 lg Ripe tomatoes; chopped
1/2 c Parsley; chopped
4 Scallions; chopped
Juice of 2 lemons
1 tb Vegetable oil
Salt and pepper to taste


Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.

Zucchini Pizza Bake

1 medium size zucchini slice length wise thinly
1 serving turkey breast lunch meat
1/2 cup chopped Onions
1/2 cup sliced fresh Mushrooms
1 cup, strips Green bell peppers
1/2 cup low fat cottage cheese
1/2 cup Hunt's Spaghetti Sauce (Garlic&Herb)
1 cup Cheddar Cheese Low Fat


place slices of zucchini in the bottom of 9X13 baking dish completely cover bottom. Layer meat, onions, mushrooms, bell peppers, cottage cheese, and spaghetti sauce in pan. Last sprinkle cheese over top. Place in a 350 degree oven and bake 25-35 minutes depending on the texture you prefer your veggies. We like ours with a little firmness so we cook for just under 25 minutes. This makes 9 large servings in a 9X13 baking dish.