Black Bean Salsa

INGREDIENTS:

1 Can Black Beans, Drained & Rinsed

1 Can Whole Kernel Corn, Drained

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

5-8 Green Onions, Chopped

A Handful of Cilantro, Chopped

1/3 Bottle of Newman's Own Olive Oil & Vinegar Dressing

DIRECTIONS:

In a bowl combine black beans, corn, peppers, onions & cilantro.

Pour dressing over the mixture and stir together.

Serve with Tortilla Chips.

Grilled Peaches

I love fresh fruit in the summer time and love a sweet treat now and then.

Peaches
Cinnimon and Sugar

Vanilla Ice Cream

Butter

Brown Sugar

Whipped Cream
I make sure my grill is sprayed with Pam of any other grill spray you may like. I cut my peaches in half and take out the pit out. Then coat them with butter, cinimon and sugar and place them upside down on your grill for 10-15 min ( or until nice and hot, also soft) Place in a bowl and top with Vanilla Ice Cream. Sprinkle with brown sugar and add whip cream if you like. It is a little twist on peach cobbler but you don't have to turn you oven on in the hot summer months

Bacon & Corn Chowder

INGREDIENTS:

4-5 Potatoes, Peeled & Cubed {1"}

Water

1 Lb. Pre-Cooked Bacon

4 Cans Evaporated Milk

2 Tablespoons Minced Onion

2 Cans Corn, Drained

Salt & Pepper {To Taste}

1 teaspoon Dill

3/4 teaspoon Coriander

1 teaspoon Parsley

1 teaspoon Thyme

DIRECTIONS:

Place cubed potatoes in a large soup pan & cover with water.

Add Salt.

Bring to a boil, turn down to medium & boil until soft {about 20-30 min.}

Combine potatoes & water with evaporated milk, minced onion, corn & spices.

{I like to drain the potatoes first, reserving the water that the potatoes boiled in. Once I have all the other ingredients in, I add the water until I am happy with the consistency. Usually using about half of the water.}

Simmer for 15-20 minutes, stirring occasionally.

Cook bacon in microwave until desired crispness.

Use scissors to cut into 1/2" bars.

Add bacon either just before serving, or small amounts in individual bowls.

Taco Soup

INGREDIENTS:

1 lb. Hamburger

1/2-1 Onion, Chopped

2 Large Cans Cut & Diced Tomatoes

{I use petite diced tomatoes}

1 Tall Can Tomato Sauce

2 Cans Kidney Beans, Undrained

1 Packet Taco Seasoning

1 Can Corn, Undrained

Shredded Cheese

Sour Cream

Corn or Tortilla Chips

Chopped Green Onions

DIRECTIONS:

Brown hamburger with onion, in a soup pot.

Drain.

Combine everything else with hamburger.

Simmer 30 minutes to 1 hour.

Serve with cheese, sour cream, green onions & chips on top!

Oriental Chicken Salad

INGREDIENTS:

2 Tablespoons Butter {or Margarine}

1 Package {3 oz.} Oriental-flavor ramen noodle soup mix

2 Tablespoon Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame {or Vegetable} Oil

1/2 teaspoon pepper

2 Cups Cooked Chicken, Chopped

1/4 Cup Dry-Roasted Peanuts {if desired}

4 Medium Green Onions, Sliced {1/4 Cup}

1 Bag {16 oz.} Coleslaw Mix

1 Can {11 oz.} Mandarin Orange Segments, Drained

DIRECTIONS:

Melt Butter in a skillet, over medium heat.

Stir in seasoning packet from soup mix.

Break block of noodles into bite-size pieces over skillet; sitr into butter mixture.

Cook 2 minutes, stirring occasionally.

Stir in sesame seeds.

Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

Mix sugar, vinegar, oil & pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

Quick & Easy Chicken Noodle Soup

INGREDIENTS:

1 Tablespoon Olive or Canola Oil

2 Celery Stalks, Finely Chopped

1 Shallot, Finely Chopped

3 Cans {6 Cups} Chicken Stock

1/2 teaspoon White Wine Vinegar

2 Carrots, Finely Chopped

Angel Hair Pasta {2 dime size bunches}

1 Can Chicken, Drained {12 oz}

3 Sprigs Parsley/Or Dried Parsley

Salt & Pepper {to taste}

DIRECTIONS:

Heat olive oil in pan on medium heat.

Add shallot and celery. Saute for 5 minutes.

Deglaze pan with chicken stock.

Add vinegar, carrots, pasta, and chicken.

Add salt & pepper to taste.

Simmer on low heat until vegetables and pasta done.

Add parsley just before serving.

Grilled Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 min. or up to 2 hours to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers. GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.
*Kraft Recipe