crispy black bean tacos with southwest cabbage slaw

have you ever been to perry's plate?  if you're a veggie-lover like i am you owe it to yourself to click on over there.  she has some really great recipes with some amazing flavor.  she's the one that got me hooked on roasting veggies.
here's another perry's plate recipe that we love.  this cabbage slaw is fantastic (and fantastically simple, which makes it even better) and goes great on pretty much any taco you can think of - chicken, fish, steak... or these black bean ones.  you know me - i love a good vegetarian meal.  and this was a great one.

i loved how the crispiness gave them that taco stand feel without sticking the whole thing in a bit vat of oil.  and don't doubt the feta.  it totally makes them. 

crispy black bean tacos with southwest cabbage slaw

from perry's plate (originally from bon appetite magazine)

makes about 6 tacos (so i double or triple the beans and tortillas and feta - there's plenty of slaw)

1 15-ounce can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 T fresh lime juice

2 c coleslaw mix or thinly sliced cabbage

2 green onions, chopped

1/3 c chopped fresh cilantro

6 white or yellow corn tortillas

1/3 c crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

1.  partially mash beans and cumin together in a small bowl. in a medium bowl combine 2 tsp olive oil and lime juice; add coleslaw, green onions, and cilantro and toss to coat. season to taste with some salt and pepper.

2.  heat remaining 3 teaspoons of olive oil in a large nonstick skillet over medium-high heat. add tortillas in a single layer (doing batches if necessary). spoon 2 or 3 heaping tablespoons of bean mixture onto half of each tortilla. cook for one minute, then fold the tacos in half. cook until golden brown and tortilla begins to stiffen, about 1-2 minutes per side. fill tacos with feta and slaw. add hot sauce or pico de gallo if desired.  

chipotle roasted vegetable layered salad

here's another delicious way to eat some roasted veggies. i love cafe rio-style salads more than almost any food on this earth (except cheeseburgers, i've made that confession before). mexi-style salads with beans, rice, lettuce, salsa, guacamole, cilantro lime ranch dressing.... and now chipotle roasted veggies - all over a warm, toasted, cheesy tortilla.

i may even like this better than the meat in these salads. and when you roll up the tortilla at the end with the leftovers still in the tortilla after the lettuce is gone, the flavors are just perfect.

chipotle roasted vegetable layered salad

cilantro lime rice
ala a friend of the skinny bovine

3 cups cooked white rice (1 1/2 cups uncooked)
1 cup loosely packed cilantro
1/2 cup chopped white onion
1/4 cup chopped green onion
1 1/2 tablespoons lime juice
3/4 teaspoon salt
1 teaspoon olive oil

pulse cilantro, onions, lime juice, salt and oil in blender, scrapping down the sides as needed, until well combined. fold mixture into warm rice.

chipotle roasted veggies
from perry's plate

1 red bell pepper, cut into matchsticks
1 poblano pepper, cut into matchsticks (i used green here once and it was great!)
1 medium zucchini, cut into matchsticks
1 medium onion, halved and sliced very thinly
1 cup fresh or frozen corn
3 T olive oil
1-2 tsp minced or pureed chipotles in adobo sauce (see note here)
1 tsp ground cumin
salt and pepper, to taste

place all sliced vegetables on a large rimmed baking sheet. in a small bowl whisk together the oil, chipotles, and cumin. pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste. using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well. spread evenly in the pan and roast for 35-40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly.

black beans
from perry's plate

1 15-ounce can of black beans, drained and rinsed
1/2 tsp ground cumin
pinch of salt
1/2 cup salsa or pico de gallo

to prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoons of water. stir in cumin, salsa, and season to taste. let them simmer over medium heat until they're heated through.


i posted this dressing below a few years ago, but i've since refined it a bit by thinning it with salsa verde and milk. i've tried a few of the tomatillo-based cafe rio-style dressings and still like this one better!

cilantro lime ranch dressing
ala skinny bovine

1 1/3 cup fat free sour cream
3/4 cup low fat mayo
1 bunch cilantro
1 package ranch dressing mix
4 tablespoons salsa verde (green salsa)
1 clove garlic
1/8 teaspoon tabasco sauce (or more to taste if you want it spicier)
juice of 1 lime

blend all ingredients in blender until smooth. thin to your liking with milk and more salsa verde and blend again.

putting it all together...
toast a tortilla on your stove top in a pan. flip the tortilla and spread cheese to melt on the other side. when cheese is melted remove from heat.

on the tortilla, place a spoonful of rice, beans and roasted veggies. top with lettuce to your liking. add cilantro lime ranch dressing and any other toppings you desire - sour cream, guacamole, tortilla strips, etc.

10-minute chicken tortilla soup

with all of the fun holiday activities going on i'm finding myself needing quick meals. this is one of the quickest, yummiest meals, and it won't hurt your wallet too bad, either! and it will take you 10 minutes including opening cans. can't beat that.

it's compliments of trader joe's. i love that place. i wish i could afford to buy more things there.

trader joe's 10-minute chicken tortilla soup
suggested bovine modifications in parentheses
5-6 servings

1 box chicken broth (or 32oz or 4 cups)
1 can chunk chicken (or 1 chicken breast cooked and shredded)
1 can black beans, drained and rinsed
1 can corn, drained
1 12 oz container pico de gallo (the tjs one is good!)

toppings - crushed chips, cheese, guacamole, sour cream, cilantro

1. put broth, chicken, beans, corn and pico de gallo in large pot. cook 5-7 minutes until heated through. serve with toppings of choice.

five ingredient fridays: creamy avocado pasta salad

i whipped this up the other night for a church function and it was a hit! just thought i'd share it since pasta salad is such a great warm weather food!

i know it's a few over 5 ingredients, but it's super simple. promise.

creamy avocado pasta salad
8 servings (main course, lots more as a side dish)

1 lb pasta of choice, i used macaroni
1 chicken breast, butterflied and heavily covered on both sides in taco seasoning, then pan-grilled and chopped
1 can black beans, rinsed and drained.
1 green peppers, chopped
2 roma tomatoes, chopped
1/4 of a red onion, minced

kroger brand (from smith's) lite creamy avocado ranch with lime dressing, to taste
chopped fresh cilantro to taste
salt and pepper to taste

next time i'd also add sliced black olives. yum.

1. cook pasta according to directions and cook chicken.
2. combine pasta, chicken, beans, peppers, tomatoes and onion. start with 1/2 cup of salad dressing and stir to combine. continue to add 1/4 cup at a time until you are happy with the taste/consistency. stir in cilantro and salt and pepper to taste. chill in fridge until ready to eat.

enjoy!

five ingredient fridays: make-ahead lunch wraps

happy friday! and happy blogging. summer is too much fun to find time to blog much. i'm sorry for abandoning you so much!

i've recently ventured into the land of crisped wraps. they are great for summer since they require minimal cooking. the thing i like best about these, though, is that i can freeze them and they make a perfect lunch to-go for my hubby for work.

here is a 5-ingredient variation first and then another that we liked. the possibilities are endless with these. combine some of your favorite ingredients and i'm sure they'll be a winner at your house too!

make-ahead lunch wraps
from allrecipes.com

4 cans black beans, drained and rinsed
2 cans pinto beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chilis
cooked brown rice (amount suggested - 2 cups rice cooked in 5 cups water for 45 minutes)

cheese and tortillas

1. combine beans, corn tomatoes, rice and desired amount of cheese. may season with chili powder, cumin or garlic if desired. roll up in tortillas and crisp on both sides in pan on stove to seal ingredients inside.
2. let cool. wrap in plastic wrap and then tin foil. store in freezer. reheat in microwave. serve with salsa, sour cream.... or ketchup if you're ridiculous like my husband.
here's another recipe we love at our house. these freeze pretty well, too, but they are extra yummy fresh!! i made them for while i was gone this last week and my husband was in heaven every day for lunch!

crispy southwest chicken wraps
see recipe at mel's kitchen cafe

a burger for the health minded

skinny-bovine confession (i'm discovering i have lots of these): there is nothing, i mean nothing, i love more than a good cheeseburger and french fries. or even a bad one really. i love the $1 double stack at wendy's and that is clearly not a fabulous burger.


these black bean burgers i found on sharon's blog (which she found on culinary in the country/desert) are almost better than a real beef burger. they are seriously that good. see the look on my face. sheer heaven, people. we devoured them on our new favorite find - ciabatta buns from wal-mart (6 for $2.50). i would eat anything that comes on these buns. a little expensive for everyday dinners but perfect for date night (which usually entails burgers, especially these pico and guac burgers) around our house. enjoy them!!

black bean mushroom burgers
4 big burgers

1 dash olive oil, plus additional for brushing
1 cup finely chopped onion
8 ounces baby portobello mushrooms, finely chopped (i used cheaper mushies, but portobellos would be amazing if you can afford it!)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika (or regular)
4 slices whole wheat sandwich bread, lightly toasted
15 ounce can black beans, rinsed and drained
1/4 cup packed fresh cilantro leaves
2 ounces (about 1/2 cup) crumbled goat cheese (again, i used a cheaper cheese, but this would be yummy. i'm thinking feta would be awesome.)
salt and fresh ground black pepper
4 ciabatta buns, split and toasted
your choice of toppings

preheat grill. (Or grill in pan if its your only option...)

in a large skillet, heat a dash of oil over medium-high. add onion - cook until golden, about 3 to 4 minutes. stir in mushrooms, garlic, cumin and paprika - cook until the mushrooms have released their juices, about 4 to 6 minutes. remove from the heat and set aside to cool slightly.

tear toasted bread into pieces and place into a food processor (or blender) - process until broken down into crumbs. pour into a medium bowl. add mushroom mixture, beans and cilantro into the food processor bowl - pulse until combined, but not smooth - leave some chunky bits. scoop mixture into the bowl with the bread crumbs - add goat cheese and season with salt and fresh ground black pepper. mix ingredients together, then divide into four equal portions. with dampened hands, shape each portion into 4 thick patties. lightly brush each side of all patties with oil.

place patties onto the grill and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side (mine takes longer - more like 7 or 8 min). serve burgers on toasted buns and with desired toppings.

and just because i love this cute little spaghetti face....

i'm back -- dairy-free and fabulous

it's been a slightly busy 2 months around our house. want to know what we've been up to? visit our family blog - here. thanksgiving, beach vacation, moving to las vegas, sick, three weeks in orem, utah for christmas, hubby's 1st real job... it's been crazy, but wonderful and we're thrilled to be back and be getting settled.

right before all of the excitement began, i realized that my cranky baby boy was only cranky because he is dairy intolerant. so this nursing mommy is officially off cheese, butter, milk, etc, etc, etc. considering i spend just over 10% of our yearly food budget on cheese (and it's my favorite food) this has been quite a challenge, but let me tell you - WAY worth it to have my little boy so happy! he's like a different kid. a really cute one. look at this face. do you love him? i do.

i'm starting to overcome the challenges of cooking dairy-free and have made some pretty delicious dairy-free dishes lately. stay tuned.

we'll start with this one. it was delicious!

quick and easy black bean soup
modified from allrecipes.com
4 servings

• 1/2 to 3/4 tablespoon olive oil
  
• 1/2 medium onion, chopped
• 1 green bell pepper, chopped
• 1-2 carrots, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 (15 ounce) cans black beans
• 2 1/2 cups chicken broth (the right way - remember?)
  
• 1 chicken breast, cooked and shredded
  
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• ground black pepper to taste

1. heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
2. in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in chicken, cumin, salt, and pepper. simmer at least 30 minutes.
   

top with nothing at all (dairy-free style) or with cheese and sour cream!

stay tuned for more dairy-free deliciousness,including some more fun with avocados. my wal-mart has them for 25c a piece a lot right now so i'm basically inhaling them.

recipe of the week: cuban black beans and rice with balsamic avocado dressing

my 1/2 brother is 1/2 cuban - and happens to make delicious cuban food. he made a yummy combination like this one for our family about a year ago and i've been craving it ever since. so here's my version - might just be my favorite food right now. too good for words. and it may be one of the prettiest things i've ever put in my mouth - look at those colors!

cuban black beans and yellow rice with balsamic avocado dressing
4-6 servings

black beans:
1/3 medium onion
1 green bell pepper
2 cloves garlic, minced or crushed
dash of crushed red pepper (optional - my husband said it needed a tiny kick)
3 cans black beans, one drained
2 teaspoons cumin
1/4 teaspoon garlic salt
1/2 teaspoon salt
a few dashes of black pepper

run onion, bell pepper and garlic through a small food chopper. heat a splash of olive oil in a medium/large pot. add onion, bell pepper, garlic and crushed red pepper (optional) and let cook over medium heat for about 5 minutes until it has had time to soften. add black beans, cumin, garlic salt, salt and pepper. stir. let simmer on medium low until beans are heated through - 15-30 minutes.

yellow rice (adapted from emeril lagasse's from here - or make your own or buy some!):
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
pinch cinnamon
3 cups water
1 1/2 teaspoons chicken bullion
1 tablespoon butter
1/2 teaspoon salt
1 1/2 cups long grain rice

in a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. add the water, salt, and butter and bring to a boil. add the rice and stir well. cover and reduce heat to a bare simmer. cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

remove from the heat and let sit, covered, without stirring, for 10 minutes. fluff with a fork.

balsamic avocado dressing:

approximately equal amounts of chopped tomatoes, chopped red onion and sliced avocado. (not the best the next day, but if you're going to eat it all without leftovers i'd use about 4 medium/large tomatoes, 2/3 of a red onion and 2 avocados - cut that in half if you're going for leftovers the next day and make a fresh batch of dressing to go with.) cover in a drizzle of olive oil and drench in balsamic vinegar. stir well and let marinate for a few minutes before serving.

put beans on rice and top with dressing. add additional balsamic vinegar to taste if you'd like.

chicken black bean tostadas with cilantro lime drizzle

so we're on a very extended summer vacation and i'm hardly ever home these days. please excuse the lack of posting. we had these babies for dinner tonight and man, were they good!! put your own twist on them or enjoy them just like we did.

chicken black bean tostadas with cilantro lime drizzle
6 servings

1 bone-in chicken breast, skinned, cooked and shredded (i cooked mine about like this plus lime juice)
1 can black beans, drained and rinsed
lime juice, spices of choice (i used cumin, salt, pepper, cayenne, chili powder)
corn tortillas
tomatoes, chopped
your favorite fresh or homemade salsa
shredded romaine lettuce
sour cream, guacamole or other toppings you like
cilantro lime drizzle (1/2 cup light ranch dressing run through your blender or food processor with a few handfuls of cilantro and a few squeezes of lime juice)

1. prepare chicken ahead [optional] and store in fridge until ready to cook. combine shredded chicken, beans, a few squeezes of lime juice and spices of choice in a sauce pan. cover and let heat on medium/low until hot.
2. heat tortillas until hot and slightly crispy in skillet or in oven at 450.
3. top tortillas with chicken bean mixture, then with lettuce, tomatoes, salsa and any other desired toppings. drizzle cilantro lime dressing over the top.

recipes of the week: kristi's famous burritos

my friend kristi came up with this delicious recipe that her husband loves and we decided we just had to try it! it was yummy and a great vegetarian option!! mmm....

kristi's famous burritos
8 servings

1 package instant spanish rice, cooked (any kind will work - you should be able to get it for about $0.60. homemade spanish rice would be delicious too - you choose!)
1 green bell pepper, chopped
1/2 an onion, chopped
1 jalapeno (my addition), chopped
dash of olive oil
1 can black beans, rinse and drained
cumin, garlic salt and pepper, to taste
8 flour tortillas
green enchilada sauce
shredded cheese

1. cook spanish rice according to directions. while spanish rice is cooking, add a dash of olive oil to large skillet and heat oil. add green pepper, onion and jalapeno to skillet and cook until tender, abuot 5 minutes.
2. add black beans to skillet and season the mixture to taste with cumin, garlic salt and pepper. add spanish rice when done. mix well.
3. fill flour tortillas with a generous helping of filling and place in a 13x9" glass baking dish. spoon enchilada sauce over the top then top with desired amount of cheese. bake at 350 for 30 minutes.

top with any topping that sounds good to you. we ate ours with a little bit of sour cream and hot sauce for a little extra kick. enjoy!

recipe of the week: black bean tortilla casserole

mmm... this is always a yummy meatless option in our house! adapted from the better homes and gardens red checker cookbook, your baby should like this one too. mine loved it. she even licked her plate (see below)!

black bean tortilla casserole

8 servings

1/2 a large onion, chopped

1 1/2 cups green pepper, chopped (remember the cheap way to do these? read here.)

1 15 oz can crushed tomatoes

3/4 cup green enchilada sauce

2 teaspoons ground cumin

2 cloves garlic, minced

2 15 oz cans black beans, rinsed and drained

tortillas of your choice - i used whole wheat (you may need to cut flour ones in half)

grated cheese

toppings of your choice (lettuce, tomatoes, sour cream, etc.)

1. in a large skillet, combine onions, peppers, tomatoes, enchilada sauce, cumin and garlic. bring to a boil, reduce heat. simmer, uncovered for 10 minutes. stir in beans.

2. in a 13x9 inch baking dish, layer bean mixture, cheese and and a layer of tortillas (in that order) until bean mixture all gone. end with bean mixture and cheese.

3. bake at 350 for 30 minutes or until heated through.

recipe of the week: black bean burgers and oven fries

only someone who really loves food would crave a burger and fries the monday after thanksgiving weekend. i'm crazy, but i just can't help myself. the only problems - it was meatless monday and i was less than thrilled about using a whole package of my ground turkey to make a few turkey burgers. so i jumped on allrecipes.com and found these delicious little babies and they were fabulous (and so cheap and easy to make)!! and the fries were the best oven fries i've ever had! (this recipe had the trick to make them crispy like real fries - sugar! i know, weird, but try it! the fries aren't sweet, just crispy and oh so good.)

mini black bean burgers

8 mini burgers or 4 regular-size burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon thai chili sauce or hot sauce
1/2 cup bread crumbs

1. if grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. if baking, preheat oven to 375 degrees f, and spray a baking sheet with cooking spray.
2. in a medium bowl, mash black beans with a fork until thick and pasty.
3. in a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. in a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. divide mixture into four patties. place on baking sheet and refridgerate until ready to cook to help them hold together better. (i had mine in the fridge for about 1/2 of the day and they didn't fall apart)
6. if grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

serve on whole wheat hamburger buns or rolls with your favorite hamburger toppings.

oven fries

about 4-6 servings

2 1/2 pounds baking potatoes
1 teaspoon olive oil
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground cayenne pepper

black pepper to liking (i added this - you don't have to!)

1. preheat oven to 450 degrees f. line a baking sheet with foil, and coat well with cooking spray. scrub potatoes well and cut into 1/2 inch thick fries.
2. in a large mixing bowl, toss potatoes with oil, sugar, salt and cayenne pepper. spread on baking sheet in one layer. cook immediately and don't let them sit.
3. bake for 30 minutes in the preheated oven, until potatoes are tender and browned. serve immediately.

black bean burgers from http://allrecipes.com/Recipe/Homemade-Black-Bean-Veggie-Burgers/Detail.aspx

oven fries from http://allrecipes.com/Recipe/Oven-Fries/Detail.aspx

recipe of the week: cilantro lime chicken and black bean pizza with salsa fresca

a spin on traditional pizza, you'll feel like you brought california pizza chicken home! but it's not CPK, it's SBK!!!

cliantro lime chicken and black bean pizza with salsa fresca

makes 1 large pizza

chicken:

1 chicken breast, cut into small pieces

1 clove garlic, minced

3 tablespoons lime juice

2 teaspoons olive oil

combine all ingredients and marinate all day or overnight. cook chicken in marinade in a saucepan sprayed with cooking spray. sprinkle with cumin and black pepper while cooking.

pizza sauce:

3/4 cup fat free sour cream

5-6 tablespoons cilantro, tightly packed

1/2 teaspoon lime juice

2 tablespoons green enchilada sauce

2 tablespoons green onion, chopped (no need to chop it finely - it will get that way in the blender!)

1/4 teaspoon chopped garlic

1/2 teaspoon chili powder

1/2 teaspoon cumin

combine all ingredients in blender. blend until smooth.

pizza dough: click here for easy pizza dough recipe

putting the pizza together:

after rolling out pizza crust on a large cookie sheet, spread all of prepared sauce onto the crust. spread cooked chicken and 1 can black beans (rinsed and drained) onto the crust. top with cheese (i used mozzerella and a little bit of cheddar jack), salsa fresca (aka fresh salsa ala skinny bovine - click here!) and extra cilantro if desired.

mmm... i really felt like i was sitting at CPK on this one. soooo yummy! and definitely eat it piping hot.

what are your favorite toppings for homemade pizza? mary l. called me yesterday to say that she made delicious bbq chicken pizza with the sbk crust! that made my day - thanks, mary! what do you love on your pizza?

i'll be back soon to talk about snacks!

recipe of the week: crock pot chicken tortilla soup

i must be on a soup kick... and there is only one word to describe this soup - fabulous! oh my gosh, it was so good. i love chicken tortilla soup and this one is better than any i've had in restaurants even! can't claim the credit for it - i found it on allrecipes.com (here's the original), made a few skinny bovine modifications and viola! best part - the crock pot does most of the work.

crock pot chicken tortilla soup

8 servings

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)
1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce" (i'm obsessed with this enchilada sauce - it is so yummy! for the salsa part i make easy fresh salsa ala skinny bovine)
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

recipe of the week: cafe rio-style salads

sorry this took so long! we were trying to get moved into our new apartment...so with no more adieu... cafe rio-style salads!

as i mentioned in my last post, salad is my favorite lunch meal ever. why? you can get all of the food groups in one meal and it tastes soooo good! for those of you who have never eaten at cafe rio in utah, i'm so sorry for you because their salads are fabulous. since i can't eat there every day, i make myself a cafe rio-style salad at home for lunch... every day (that is really true some weeks!).

enjoy and add your own flair to your salad with whatever you have in your kitchen. thanks for your patience with my terrible food photography while i'm learning. :)

cafe rio-style salads

dressing:
1 1/3 cup fat free sour cream
3/4 cup low fat mayo
1 bunch cilantro
1 package ranch dressing mix
4 tablespoons salsa verde (i like herdez from wal-mart - it's yummy and cheap!)
1 clove garlic
1/8 teaspoon tabasco sauce
juice of 1 lime

blend all ingredients in blender until smooth.

rice:
cook 1 cup white rice in 2 cups chicken broth as you normally would.

when its done add 1/4 cup green enchilada sauce and any extra cilantro you have.

beans:
1 can black beans
1/3 cup chopped onion
1 clove garlic, minced
dash of black pepper
1/2 teaspoon garlic salt
3/4 teaspoon cumin

simmer onions and garlic in a tiny bit of olive oil until tender. add the rest of ingredients and cook until beans are hot.

chicken:
cut a chicken breast through the middle to have 2 semetrical breasts. see picture below.


pan-cook in a little bit of oil, lime juice and salsa verde and sprinkle with garlic salt, cumin and black pepper. cut into thin slices.

putting it all together:

1. heat a tortilla in a pan until barely crisp on both sides. sprinkle with a little bit of cheese.
   
2. put rice, black beans and chicken on top of tortilla.
3. top with chopped romaine lettuce (no iceberg - it has NO redeeming nutritional value!), fresh salsa (chopped tomatoes and lime juice will suffice if your budget has no room for fresh salsa) and your homemade dressing.
   

all i can say is yummy!! i really can't get enough of these salads!

here's my silly husband in action... getting a salad ready for the camera. haha.


challenge: have extra ingredients from this recipe (like enchilada sauce, maybe)? visit the ingredient search at allrecipes.com and put your extras to good use!

also coming soon, learn about why ground turkey is totally skinny bovine-worthy. (and go buy some at macey's in provo - see sale alert!!! on side bar for details.)

i found the imitation cafe rio dressing online forever ago, but have never been able to find it again! it's somewhere out there in cyberspace without my modifications. :)