Tex-Mex Salad

I got this from Daphne years ago.
10 medium sized fresh tomato
10 tortillas or a bag of tortilla chips (if you choose tortillas bake in oven @ 350 until crisp)
20 c. fresh spinach (rinsed and spun or patted dry and then chopped)
10 green onions
2 1/2 c. black beans, rinsed and drained
15 oz. shredded cheddar cheese
1/2 c. cilantro (I use parsley)
10 oz crumbled feta cheese
5 jalapeno pepper
5 red bell pepper

Chop veggies. . Bake tortillas 2-3 minutes in 350 oven (I use tortilla chips but the recipe is from "healthy" cooking group so it called for baked tortillas) .  In bowl mix beans w/ cheeses, and all the veggies. Crumble chips or put tortilla on plate. Top with salad and enjoy.

Tastes Like Cafe Rio Salad

I stole this recipe from a blog that Sina told me about that some friends from Vegas put together (www.notrachelrayrecipes.blogspot.com). I looked it up and found this. It is really good. We have had it quite a few times now espeically when we have company because it make such a large amount. My friend Christy requested it so I am adding it to my blog.
On a side note, when I discovered this blog I found my solution to wanting to mindlessly blog surf but not wanting to pull up trash. This friend gets lot's of comments on her posts so it makes it really easy to link from one blog to another with out pulling up nasty sights that I would rather avoid. So, if she has a sight meter she is probably wondering who is stalking her in Washington well, it is me. Thanks for all the fun posts!

Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like it spicy. You could substitute a few drops of green tabasco for the jalapeno.)

*use a food processor to blend all together well and refrigerate.


Chicken

1 small bottle Kraft Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
5 lbs. chicken breast

*cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

or Pork

Put pork roast in a crock pot with a little water and cook until very tender (about 8 hours on low). Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
3/4 cup brown sugar
salt to taste
Cook for one more hour.

Rice

3 c. water
4 t chicken bouillon
4 t garlic-minced
1/2 bunch cilantro
1 can green chiles-or fresh equivalent
3/4 t. salt
1 T butter
1/2 onion
3 c. rice

*blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

I also like to add tomatoes, lettuce, black beans and tortilla chips to my salad.

Grilled Thai chicken Salad

I discovered this recipe in this months Light and Tasty magazine. It is fab! I like that it can all be made ahead of time too.

1/2 c. hot water
2 tbsp. lime juice
3/4 c. flaked coconut
2 tsp curry powder
2 tsp minced ginger root
1 tsp. salt
4 boneless, skinless chicken breast halves
4 c. torn salad greens
1/ sweet red pepper (julienne sliced)
1/2 c. sugar snap peas

Dressing:
1/4 c. soy sauce (I use the Aloha brand because it is less salty)
2 tbsp. lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp. sugar

In a blender combine the first 6 ingredients. Zip in the blender until blended. Pour into zip lock bag. Add chicken marinate at least 1 hour (over night is better). Grill chicken and cut into strips. Cool. Add chicken to mixed vegetables. Coat with dressing and serve.

Makes 4 servings: 1 serving equals 261 calories, 9 g fat, 936 mg sodium, 17 g carbohydrates, 4 g fiber and 29 g protein