With the tacos I usually like to make at least one side dish that actually ends up being my taco filler as it’s usually bean based like Spicy Black Beans and Zucchini. Well last night was no different except I had a craving for crunchy chips dipped in salsa. So I decided to make a hearty salsa/taco filler with what I had on hand. This is what I came up with. . .

• 1 15oz can black beans drained and rinsed
• 1 15oz can diced tomatoes (preferably petite but I didn’t have any)
• 1 7oz can corn drained
• 1 green bell pepper diced
• 2 thinck slices of sweet onion diced
• 2 tsp lime juice
• 1 tsp tabasco sauce
• 1 tbsp dried cilantro
• 2 tsp chili powder
• 1 tsp dried cumin

Combine all ingredients in a large bowl, cover and let sit in the fridge for at least 20 minutes.

We dipped baked scoops in it and used it as salsa on our tacos. Actually I used it as my taco filling. I didn’t even miss the meat. ;)

I loosely measured out 9 1/2 cups so I’m going to use that as a serving.

I do have to say I took leftovers to work today and the soup just gets better with age. :)

Here’s what I did… I went a little picture happy.. be warned. :)

• 1 medium sweet onion diced
• 3 cloves of garlic minced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 tbsp chili powder
• 1 tbsp dried cilantro
• 1/2 tbsp cumin
• 1 15oz can of corn drained
• 1 15oz can of black beans drained and rinsed
• About 12 cups stock/broth
• 1 lb cooked chicken/turkey meat
• 1 cup uncooked brown rice (I used brown basmati)
• 3 oz tomato paste (1/2 of a small can)
• 1 tbsp tabasco
• Kosher Salt
• Non-stick cooking spray

Prepare the rice according to package.

While waiting for the rice to cook, heat a large stock pot over medium heat and spray with nonstick cooking spray. Add the onion and garlic and cook until just turning transparent.

Add the diced peppers, chili powder, cilantro and cumin.

Stir, combining flavors and cook for about 2-3 minutes.

Add the corn and beans cooking for another minute.

Add the broth and crank up the heat to high. We want to bring the pot to a boil.

While waiting for it boil (it’s going to take awhile there’s a lot of broth!) stir in the tomato paste and chicken.

By this time the rice should be done. Add it to the pot (note: if it’s not done just wait until it is)

Add the tbsp of tabasco.

Once the pot boil lower to a simmer. I ate immediately but the soup really did get better as the soup simmered.

Here’s a few more shots. I’m having fun with my new camera. Can you tell? :)

No nutritional info. Soup is just too variable for me and I didn’t measure how many serving I created. I would count a bowl to be about 3 points but that’s just my estimate.

The toddler actually was excited to eat it but he thought it was too spicy. I’ll have to use the regular diced tomatoes next time. The ones with green chilies have too much of a kick for him. I even used cream corn to try and curb the hotness with a bit of sweetness but it didn’t work.

As for the husband? He wasn’t home. Did you really think I’d try a meal like this if he was?! HA! I did have a friend over who enjoyed it, although he said he’d prefer the regular corn. Oh! and he added hot sauce. I thought it was perfect. It’s definitely going to be my new go to veggie chili. :)

• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can chickpeas drained and rinsed
• 1 can corn undrained (cream or regular)
• 1 can diced tomatoes with green chilies
• 1 small can (6oz) tomato paste
• 1 bell pepper chopped
• 1 small onion diced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tbsp dried cilantro

Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Seriously… how AWESOME are crock pots. :)

I topped mine with a bit of low fat cheddar and cilantro.

Well now I’m at it again! Using my new food processor I took my hand at a new Black Bean dip idea. I don’t want to pat myself on the back or anything but this blows my last 2 attempts out of the water! The dip was super smooth, fresh tasting, sweet with a small kick. I think I actually like this better the Trader Joe’s jarred stuff I’m always raving about. Honestly, I really love that stuff.

I’m not sure this will work in a blender the same way but the food processor really did the trick. The only thing I’ll do different next time is to blend the raw peppers through the processor first before adding the beans. I had to stop and stir them a bit to get processed when I added them on top.

• 1 can black beans drained and rinsed
• 1 tbsp honey (21g)
• 2 tbsp tomato paste (1oz)
• 1 clove of garlic
• 1/2 green bell pepper
• 6 jarred jalapeno pepper slices to taste (could use fresh I just keep a jar in stock)

Place all ingredients in the food processor (you may want to process the peppers first) and blend until smooth, 2-3 minutes.

Seriously, it’s that easy. :)

Now onto the nutritional information. Before I post it I have to say this is SUPER filling and awesome with carrots sticks. Really… awesome.

I’m calculating based on my eyeball separation into 3 servings, each about 1/2 cup, maybe more. Just separate it into 3 containers and you’ll be fine.

I made this on Friday during a complete food fest. The toddler was home form school and we spent the better part of the day in the kitchen like two happy clams chatting and munching. It was so much fun!

This is one of those possessed ideas I have from time to time. Literally I pulled everything out and then I just COOKED. I’m wasn’t quite sure what I was doing or how it was going to come out all I knew was that I wanted to soup. This is when I have the most fun in the kitchen. :~)

I used Bulgur for the first time in this recipe. I picked some up a few weeks ago on the suggestion of some comments and you guys are right, I love it! It added such great texture to the soup. I can’t wait to try it other ways. For those unfamiliar with Bulgur check out this site. I’m planning a post about it but haven’t had time. I’ll get one up this week. (Darn it! Now I committed) ;~P

• 1 red onion
• 3 bell peppers – preferably 1 red, yellow and green
• 1 can of corn drained
• 1 pint of cherry tomatoes
• 6 cups of your favorite broth or chicken stock (3 cans would work too)
• 1 can (15oz) black beans drained and rinsed
• 1 can (6oz) tomato paste
• 1 tbsp lime juice
• 1 tsp each ground cumin, chili powder and dried cilantro
• 1/2 cup dry bulgur (80g)
• Non-stick cooking spray
• Kosher salt

Preheat the oven to 500 degrees.

Arrange the onion, peppers, corn and tomatoes on a large cookie sheet sprayed with non-stick cooking spray. Sprinkle with a bit of kosher salt. Roast for about 1/2 hour shaking and turning the the veggies half way through.

While the veggies are cooking, Drain the beans and put the broth, beans, lime juice, and spices in a large stock pot.

Add the roasted veggies and bring to a boil. Add the bulgur and lower the heat. Simmer for about 15 minutes.

Shut off the heat and serve!

Now the calorie count and points are a little high for a mostly veggie brothy soup but it’s is very meal like and filling! If you do want to reduce the calories a bit go easy on the corn. I only had a large can but a smaller can would work just as well. This soup is also good source of Dietary Fiber, Vitamin A, Thiamin, Folate, Magnesium and Manganese, and a very good source of Vitamin C. Seriously, when I’m eating I feel so "healthy". LOL

This chili I purposely made mild to TRY and get the husband and the toddler on board with my chili obsession but alas, I failed. The husband didn’t try it, he’s just not interested in chili! Unbelievable! And the toddler, well, he said he didn’t like before he even tried it. His mind was already made up and I couldn’t change it.

Oh well, their loss, it was GOOD! Now I have lunches for the next week!

Next time, since they aren’t going to eat it anyway, I’m spicing it up with some ground red pepper, hot sauce and jalapeno peppers!

• 20 oz extra lean ground turkey
• 1 small-medium onion chopped
• 1 large green bell pepper chopped
• 1 large red bell pepper chopped
• 1 small can of sweet corn (8oz) undrained
• 1 can of black beans (15oz) drained and rinsed
• 1 can of diced tomatoes (15oz) undrained
• 1 small can of tomato paste (6oz)
• 1 tbsp unsweetened cocoa (5g)
• 1 tbsp Molasses (20g)
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp dried cilantro
• 1/2 tbsp ground cumin
• non-stick spray

Brown the turkey in a non-stick skillet over medium heat.

Spray the inside of the crock pot with non-stick cooking spray (makes is much easier to clean!). Add all the ingredients to a crock pot with 1 tomato paste can of water (6oz). Mix well to combine, it will thick and dry (not a lot of liquid). Cover and cook on high for 3 hours or on low for 5-6 hours.

Here’s a before and after cooking photo.

Serve with a sprinkle of cheese and cilantro, over rice, or (my favorite) with some baked Doritos! YUM!

This one was the product of leftover spaghetti squash and some fresh ground beef I was separating and storing from my weekly grocery trip. I just got this vision of a Mexican inspired comfort meal.  

The flavors were dead on but there was just nothing to hold every thing together. Which is all right by me but you may be expecting a more traditional ooey gooey type of casserole.

I made this one just for me. It was an afternoon experiment. The husband wouldn’t touch it with a ten foot pole (he’s like that with all of the my spaghetti squash meals). The toddler had a few bites of the beans and corn but he’s not a fan of the squash texture either. As I always say, oh well, more for me! Now I have lunches for the week!

This is exactly how I made it, have fun!

• 8 oz lean ground beef (at least 90%)
• ½ of a sweet onion diced
• Taco Seasoning (entire recipe)
• 2 cups (310g) of prepared spaghetti squash
• 1 can (15oz) Black Beans drained and rinsed
• 1 can (15oz) sweet corn drained and rinsed
• 1 red pepper diced
• 1 green pepper diced
• ½ ounce tortilla chips crushed
• 2 oz fancy shredded Mexican cheese blend
• Non-stick cooking spray

Preheat the oven to 350 degrees

Brown the beef over medium heat with the onion and taco seasoning. Set aside.

Spray a casserole dish with non-stick cooking spray. Spread the squash along the bottom of the dish, top with black beans, corn, cooked beef, diced peppers, tortilla chips and then cheese.

Bake for about 30 minutes. Serve!  

I am very happy with the result. It’s not exactly like the McDonald’s version but it’s close enough for me. Plus I had some ulterior motives while coming up with the recipe. I wanted to use ingredients in their whole forms, for example 1 can of corn. I mean who has 2 tbsp of black beans or 1 oz of green chilis hanging around the house. It’s just not realistic. However, because of this the recipe makes about 5 servings.

My goal was to create the salad “topper” that you can use on top of your favorite salad greens. I happened to eat mine over a mound of baby spinach, as it was all I had but you can use anything. A romaine lettuce blend would work best for mimicking McDonald’s version.

S0 here you go. I hope you like it, I know it cured my craving for a fast food salad I like the fact that I know EXACTLY what’s in it.

• 10oz cooked grilled chicken (happens to be the size of 1 short cuts bag ;~)
• 1 can (15.5oz) can of black beans rinsed and drained
• 1 small can (8.5oz) of yellow corn (rinsed and drained – I used no salt added)
• ½ red onion diced small
• 1 pint cherry tomatoes
• 1 small can (4.5 oz) diced green chilies lightly drained
• 1 oz fancy shredded Mexican cheese blend
• 2 tbsp lime juice
• 2 tbsp honey (42g)
• 1 tbsp Tabasco (may want to cut back if you don’t like spicy)
• 1 tsp chili powder
• ½ tsp ground cumin

Place the chicken, beans, corn, onion, tomatoes,green chilies and cheese in a large bowl.

Whisk the lime juice, honey, Tabasco, chili powder, and cumin. Pour over the chicken mixture and blend. Let sit until ready to serve. I didn’t wait long and it was good but it get’s better the longer it sits!

Scoop on top of your favorite salad greens!

Here’s another shot. I wasn’t too happy with any of them. For some reason I suck at photographing salads! But I did get a cute shot of the toddler helping me cut up the onion with one of those hand choppers.

As for the NI, I used a cup measure spoon and scooped it over the greens. Then I measured 4 more cups out, that’s how I came up with 5 servings.

Update: OK, I used some of the leftovers tonight to make nachos on baked tortilla chips. OH MY WORD! Sinfully good! I topped the chips with a few tablespoons, another 1 oz of cheese put it under the broiler and dipped in salsa. YUMMY!

• Spicy Black Beans and Zucchini
• 1 small can (8oz) of corn (drained)
• 48 wonton wrappers (1 package)
• Chili Powder for sprinkling

Preheat the oven to 35o degrees.

Make the Spicy Black Beans and Zucchini according to the recipe adding the can of corn with the beans and salsa.

Scoop about a tablespoon of the bean mixture into the center of a wonton. Dip your finger in a bit of water and moisten the edges of the wrapper (the whole perimeter).

Fold the wrapper diagonal over the filling and pinch the edges tight. Take the two lower corners and pull down to create the wonton. You may want to use a bit more water to help them stay closed.

Lay the wontons on a cookie sheet sprayed with non-stick cooking spray. Brush the tops with a bit of water and sprinkle with chili powder. Bake for about 15 minutes until just turning golden brown.

I had enough bean filling to probably make about 25 more which is ok by me! I’ll be making some quesadillas with the leftovers!

My solution…

Let’s make our own. My first attempt was good, a bit sweet with a spicy kick, just how I like it. I think next time I’ll add some salsa and bell pepper but this should give you a base to try your own.

• 1 15 oz can black beans drained and rinsed
• 2 tbsp tomato paste
• 1 tbsp honey
• ½ tsp cumin
• 1 clove of garlic
• 5-6 jarred jalapeño slices
• 1 tbsp jarred jalapeño “juice”
• 1/8-1/4 cup of water

Blend all ingredients in the food possessor or blender until well blended adding water when needed.

Serve with not only baked chips but veggie slices too! It’s fabulous with carrots and pepper strips!

So with my spice cabinet and a leftover zucchini in hand I whipped this up. You could use it as a side dish, as the taco “meat”, or my favorite, filling for a quesadilla. I’ve made 2 since Friday with the leftovers!

• Thick slice of sweet onion diced
• Small zucchini diced
• Salt & Pepper
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp curry powder
• 1 can of black beans drained and rinsed
• 2 tbsp salsa
• Non-stick cooking spray

Spray an medium pot with non-stick cooking spray and warm over medium heat. Add the onion and cook for a few minutes until they start to soften.

Add the zucchini and sprinkle with salt & pepper. Cook for a few minutes then spinkle with the spices. Stir in the beans and salsa.

Lower the heat and stir occasional until ready to serve.