Cowboy Caviar

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

Couscous Salad

Well we had a Fritz family reunion this summer here in Tennessee! As usual,we did a lot of eating and this salad was enjoyed by all, so I wanted to share with you. It is quick and easy. Also, it is very versatile, you can add or delete whatever sounds right for you.

1 box of Parmesan Couscous
Arugula
Tomatoes (slice or use whole grape tomatoes)
Cucumbers (slice)
Feta Cheese (fresh mozzarella is great too)
Kalamata olives
Balsamic Vinaigrette dressing (I use Newman's Own Light Balsamic Dressing)

Other things to add in can be red onion, pine nuts, chick peas, fresh herbs

Cook the Couscous and when done place in center of a platter.
Surround by Arugula and then layer the rest of the ingredients on top of the Arugula.
Finish off with a light sprinkling of the dressing over the Arugula mixture.

Roast Pork Tenderloin Dinner

1 pork tenderloin (1-1/2 lb.) 1/4 cup Dijon Mustard 2 tsp. dried thyme leaves (or ground thyme)1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/2 cup fat-free reduced-sodium chicken broth 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed 1 lb. fresh green beans (about 3 cups), steamed

PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Use a little olive oil if you like. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE 20 to 25 min. or until cooked through (157ºF)—my oven took 28 min.. Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

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