This recipe is great because it's simple, visually pleasing, and fairly healthy. To reduce sodium, try rinsing all of the canned ingredients; using FF Italian dressing could also make it more figure friendly. Dip into cowboy caviar with tortilla chips or multi-grain crackers, or spoon on top of fish or tacos for a kick.
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can Rotel diced tomatoes with chilies, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Thursday, September 27, 2007
Monday, July 23, 2007
Banana-Apricot Nut Bread
This Banana-Apricot Nut Bread is a quick and easy snack or breakfast to prepare for your family or guests. Beware, the bread disappears quickly; it's addictive!
Banana-Apricot Nut Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
3/4 cup ripe banana, mashed
1/2 cup milk
1/2 cup butter
1 egg
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Mix thoroughly. In a separate bowl, combine mashed banana, milk, butter and egg. Stir in dry ingredients, mix until well blended. Pour mixture into a 9' X 5' loaf pan, bake for 1 hour or until bread begins to pull away from the sides of the pan and wooden toothpick comes out clean. Let cool in pan for 10 minutes, remove loaf out of pan and place onto a rack to cool completely. Makes 1 loaf.
Banana-Apricot Nut Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
3/4 cup ripe banana, mashed
1/2 cup milk
1/2 cup butter
1 egg
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Mix thoroughly. In a separate bowl, combine mashed banana, milk, butter and egg. Stir in dry ingredients, mix until well blended. Pour mixture into a 9' X 5' loaf pan, bake for 1 hour or until bread begins to pull away from the sides of the pan and wooden toothpick comes out clean. Let cool in pan for 10 minutes, remove loaf out of pan and place onto a rack to cool completely. Makes 1 loaf.
Tuesday, June 26, 2007
Fruity Smoothie

Fruity Smoothie
1/2 cup Cascadian Farm Organic frozen fruit (strawberries, blueberries or raspberries) or you can use fresh fruit that's in season.
1 cup of low fat Horizon's organic milk
1 cup of Horizon's organic yogurt (plain, vanilla, or fruity)
Bit of honey
1/2 of a banana (tip: cut up a banana and freeze to throw in a smoothie for added frostiness)
Blend and enjoy!
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