Southwestern Layered Salad – The Perfect Make Ahead Summer Salad!

Tags

avocado, beans, bell pepper, corn, healthy, low-fat, southwestern layered salad, vegan, vegetarian, Weight Watchers


I shared this recipe a year ago, but I made it again today for a barbecue we’re attending. It is so good that it is worth sharing again!!! This recipe has been a favorite with our friends and family for several years now. As you can see from the photo, it is a visually beautiful dish and it’s SO delicious! I usually make and serve it in a glass bowl, so I can show off the colorful layers. I also like that there is nothing in this that is incredibly perishable, so it can sit out a little longer than some dishes, which makes it great for entertaining and potlucks. It can be made ahead of time and just cut up and add the avocado at the end, so it doesn’t turn color. And last but not least, I love the salad because it is low calorie and low fat!
Unfortunately, I can’t take credit for the recipe. I have to give that to Weight Watchers. This recipe is in their Winner’s Circle cookbook. I have to give Weight Watchers kudos on their recipes! I can’t recommend their cookbooks enough! If you’re trying to cook healthy, delicious foods, you will find wonderful recipes in their cookbooks. I have found that after cooking their recipes for years, I have learned numerous tricks that have helped to make my cooking lighter overall. Ishare many of these tips and tricks throughout my various recipes.

This recipe can easily be changed to be vegan by leaving out the cheese or selecting a vegan friendly version. It will will still taste fantastic!

Southwestern Layered Salad

1 (15 1/2 ounce) can of black beans, rinsed and drained

1/4 cup prepared tomato salsa
1/4 cup chopped fresh cilantro
2 cups finely chopped romaine lettuce
2 medium tomatoes, chopped
1 (15 1/4 ounce) can whole kernel corn, drained or equal amount of thawed frozen corn
1 green bell pepper, seeded and diced (I actually always use red bell pepper as I think green has an overpowering taste, but this is up to you)
1 red onion, finely chopped
1/2 cup shredded cheddar cheese (reduced fat or fat free)
1/2 avocado, peeled and cubed
2 slices of turkey bacon, cooked and crumbled
1/4 cup fat free Italian Dressing (I’ve also been known to use my homemade balsamic vinaigrette)
1. Combine the beans, salsa and 2 tbsp. of the cilantro in a small bowl. Layer the various ingredients in the bowl in this order: bean mixture, lettuce, tomatoes, corn, bell pepper, onion and cheese.

2. Just before serving arrange the avocado on top. Sprinkle with bacon and remaining cilantro. Drizzle salad with dressing.
My 2 cents: I sometimes change up the order of the layers to make sure the colors vary for aesthetic purposes. I also drizzle some of the dressing half way through the layering process, so it can reach all the ingredients. Also, if you don’t feel like layering it, you can just toss all the ingredients together. I did this the last time I made it. It’s still gorgeous and just as delicious! Enjoy!
This makes 8 servings with 166 calories, 6 g of fat, 2 g saturated fat, 0 g trans fat, 396 mg sodium, 23g carbs, 6 g fiber, 8 g protein.

Southwestern Spaghetti Squash and Beans

Tags

beans, Cooking, Dairy-Free, Food, gluten-free, recipe, Spaghetti Squash, vegan, vegetarian

  

It’s been a while since I’ve made spaghetti squash and I’ve never ventured beyond using in as spaghetti with spicy tomato sauce. It’s time to get creative with this interesting vegetable!

Whoa doggie, it’s been a while since we posted!  But, here’s a recipe to help get you through the winter doldrums.  We haven’t eaten too much squash this winter, but spaghetti squash was on sale at the co-op, so I picked some up and made an adapted version of this Southwestern Spaghetti Squash. I used […]

https://glutenfreemountainfolk.wordpress.com/2016/02/10/southwestern-spaghetti-squash-and-beans/

Ranch Chicken with Beans and Rice – A Super Easy, Delicious Dinner!

Tags

beans, casserole, Chicken, Cooking, Easy, Food, ranch dressing, recipe, Rice

  

Who doesn’t love ranch dressing?!? There is just something about the combination of spices in that dressing that is delicious. So if you love these flavors you really should try cooking with the ranch dressing mix packets. You get the spices without the creamy dressing, so you can get the wonderful flavor and still keep the fat and calories down on your dishes. I used this tasty ingredient the other night when I made Ranch Chicken with Beans and Rice. My family devoured this dish!

While the ranch mix packet provided its wonderful seasoning, it wasn’t overpowering. It added just the right amount of flavor while still letting the fresh ingredients shine through.

I did get the inspiration for this dish from a Hidden Valley Ranch TV commercial, but they did not share exact ingredients and measurements. I took their basic suggestion and expanded upon it and was very happy with how this turned out. I would definitely make this dish again! It was both easy to make and delicious!

Ranch Chicken with Beans and Rice

1 pound boneless, skinless chicken thighs or breasts, diced

1 red bell pepper, diced

½ white onion, diced

1 can black beans, drained and rinsed (Rinsing your beans is a good way to remove some of the sodium, if you’re watching your salt intake)

1 cup quick cooking brown rice

1 ½ cup low sodium, fat free chicken broth

½ cup cilantro, diced

1 packet ranch dressing mix

Preheat oven to 375 degrees. Spray casserole dish with non-stick spray. Mix all ingredients together and then spread in casserole dish. Cover dish with foil. Bake for 45 minutes stirring once or twice to make sure the rice is getting moistened.

Optional: Top with shredded cheese. I used a little fat free shredded cheddar.

Enjoy!

Mexican Style Pinto Beans – A Great Add to Any Barbecue

Tags

4th of July, barbecue, beans, Cooking, Food, Independance Day, July 4th, mexican beans, mexican style beans, pinto beans, recipe, recipes, slow cook, slow cooked beans, slow cooker, slow cooker recipes, summer

  

Since everyone I know will be barbecuing tomorrow in celebraton of July 4th, I thought I would share my awesome bean recipe with you! They are a perfect barbecue side dish and their make-ahead recipe clears up time for more amusing pursuits! My pinto beans are soaking as we speak, in anticipation for their date with the crockpot tomorrow morning!

These beans are really easy to make, low-fat and so very tasty! They are very flavorful as is, but feel free to spice them up by adding additional hot peppers or hot sauce. These are a great add to any barbecue, mexican feast, Super Bowl party, or just any time you want tasty beans!

What goodies are you making for the 4th of July?

Mexican Style Pinto Beans

1 pound pinto beans, sorted for any stones/bad ones and rinsed

1/2 pound turkey bacon (You can leave this out if you’re meat-free or want to cut fat and calories)

1 – 28 oz. can of crushed tomatoes in puree

1 – 4 oz. can of diced green chiles

1 onion, chopped (I prefer the flavor of red onions in this dish)

1 tbsp chili powder

1 tbsp cumin (My favorite spice IN THE WORLD!!!! It reminds me of my childhood and the wonderful, exotic aromoas that came out of our Lebanese neighbor’s kitchen. Man that woman could cook!!!)

2-3 crushed & chopped garlic cloves (I use my garlic press here. Love that tool!!!)

3/4 cup cilantro, rinsed, dried and chopped

Salt and pepper to taste (I once heard someone say, “Salt is to food, what breath is to life!” So true!)
Place your rinsed pinto beans in a large pot or bowl and cover the bean with water, enough for 3 inches over. Let them soak overnight.

Drain the beans and place into slow cooker. Pour in enough fresh water to cover the beans. Stir in all ingredients except the cilantro. Cook beans on low for 6 hours or high for 4 hours.

About 1/2 hour before the beans are due to be done, stir in the chopped cilantro. Continue cooking beans until they are soft. Give them a taste to see if you need to add any more salt and pepper.

I hope you and your family enjoy these beans as much as we do! I make them pretty regularly and they are always a hit. 

Tip: Have a large amount left over? No sweat! These little wonders freeze beautifully!!! So you can enjoy them on a busy night when you don’t have time to cook!