guacamole

1 ripe avocado
salt
pepper
1/4 tsp garlic powder
1 tsp lime juice
a couple spoonfuls of pico de gallo*

spoon avocado flesh into a bowl. mash with a fork until somewhat smooth. add salt, pepper, garlic and lime juice. stir in pico and serve with chips, or on tacos/quesadillas.
*i usually don't have pico and won't add just any salsa because it changes the flavor of the avocado. you don't want to cover the taste with salsa.

black bean, corn and shrimp salad

the name of this recipe is salad but i would call it more of a soup or sauce. i got it from cooking light but it definitely doesn't taste like it's lowfat even though it really is. it was really yummy with a cheese quesadilla and some guacamole and sour cream.

1-1 1/2 lbs. shrimp, peeled and deveined {i used already cooked}
1 TBS chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 1/2 c. frozen corn
1 15-oz. can black beans
1/4 c. chopped fresh cilantro
2 TBS lime juice

coat a large frying pan with cooking spray and heat over medium heat. mix chili powder, cumin and garlic. toss shrimp to coat. cook in frying pan until pink. add 1 TBS lime juice, toss to coat. remove shrimp from pan and add corn, sauteeing for a couple minutes. add beans, cilantro and lime juice. cook until heated through. add shrimp back to pan and heat over low until ready to serve.

black bean chile

this recipe is excellent without meat, but i think it would be also really good with shredded chicken

2 15-oz. cans black beans (drained and rinsed)
1 10-oz. bag frozen corn
2 cans chopped tomatoes (don't drain)
2 TBS olive oil
1 medium onion chopped
4 cloves garlic
2 tsp cumin
1 can chopped green chile
2 cups chicken stock
3/4 tsp salt

in a large pot heat oil and cook onions over medium heat until onions are soft. add garlic and cumin and cook until fragrant (about 2 minutes more). to the pan add the beans, tomatoes in their juice, chile, chicken stock and salt. bring mixture to a boil and reduce heat and simmer until soup is thickened (about 20 minutes). pour 2 cups of soup mixture into the blender and puree until smooth. add back into soup with corn and simmer until heated through (about 5 minutes). serve hot with a little grated cheese, fresh chopped cilantro and a dollop of sour cream.

black bean and rice enchiladas

3 c. cooked white rice
1 can black beans rinsed and drained
2 cans milk enchilada sauce
1 pkg large tortillas
shredded cheddar cheese
shredded mozzarella cheese

mix cooked rice with black beans and 1 can enchilada sauce. fill tortillas with rice/bean mixture and put in tortillas and roll up. place in a 9x13 inch pan. pour other can of enchilada sauce over tortillas. sprinkle with both cheeses and cover with foil. bake at 350 for 30-40 minutes until cheese is melted and sauces are bubbly.

green chile chicken enchiladas

2 large cans chicken in water, drained
1 can cream of chicken soup
milk and water to equal 1 soup can
3/4 tsp garlic powder
1 tsp taco seasoning
2 c. grated cheese, plus 1/2 c. for topping
1 c. sour cream
1/3 c. diced onion
2 cans chopped green chili
corn totillas

in a large bowl mix first nine ingredients. layer sauce and totillas in a 9x13 pan, beginning with the sauch and ending with the sauce. top with 1/2 c. shredded cheese. cover with foil and bake in a 350 degree oven for 35 minutes or until cheeses are bubbly. uncover for the last 10 minutes so that the top will brown.

green chile chicken corn chowder

1 1/2 lb. chicken breasts
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells

cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.

stuffed peppers

this recipe is very versatile. the recipe i use is "mexican" but i have included the "italian" style ingredients in parens.

1 c. rice (or orzo pasta)
1 shallot minced
1/2 red onion chopped
3-4 garlic cloves
1 lb. ground beef or ground turkey
2 c. salsa (or marinara sauce)
1 TBS taco seasoning (or Italian seasoning)
1/2 tsp red pepper flakes
4 large sweet peppers (green, red or yellow)
1/4 c. grated monteray jack cheese (or parmesan cheese)
1/4 c. seasoned bread crumbs

cook rice according to box directions. meanwhile, saute shallot, onion and garlic over medium heat. add meat and cook through. cut stem and flesh out of peppers and arrange on a baking sheet. add ice to meat along with seasoning and salsa. fill peppers with filling. top each pepper with a spoonful of salsa and sprinkle with cheese and bread crumbs. bake at 400 for 20-25 minutes.