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.

As for the corn muffin topping I used the Golden Corn VitaMix Corn muffin mix from Vitalicious. They send me products from time to time to try and review. This is one of my favorite VitaTops and the mix is just as good. I guess you can call this my "semi-homemade" idea. Of course you can make your own topping or use a different mix but the nutritional information may be different. Note: Vitalicious is a sponsor of my weight loss blog, Roni’s Weigh. If you want to try their products be sure to use RonisWeigh in the promo code field for 10% your order.

• 1 medium sweet onion chopped
• 8 oz lean ground turkey raw (99% lean the best)
• 1 jalapeno pepper diced small
• 2 tsp chili powder
• 2 tsp dried cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• 1 large green pepper chopped
• 1 large red pepper chopped
• 1 medium sized zucchini chopped
• 1 can (15oz) diced tomatoes undrained
• 1 small can (6oz) tomato paste
• 1 tbsp unsweetened cocoa powder
• 2 egg whites
• 5 oz of water
• 1/2 package Golden Muffin VitaTop mix (185g of the mix)

Heat a medium-large pot over medium-high heat and spray with a bit of non-stick cooking spray. Add the onion with a bit of salt and pepper and cook until just turning transparent. Add the ground turkey and break apart while browning. Stir in the chili powder, cilantro, cumin and garlic powders. Lower the heat to medium.

While the turkey is cooking chop your veggies and add them to the pan as you finish. Once all the veggies are mixed in add the can of diced tomatoes, tomato paste and cocoa powder. Continue stirring to incorporate all the ingredients. It will be thick and may take a few minutes.

Once everything is well combined lower the heat to medium low and continue to cook uncovered for about 20 minutes.

While the chili is cooking prepare the mix. In a large bowl whisk the egg whites and water until just frothy. Weigh out half of the corn muffin mix (185g) and add it to the egg white mixture. Stir until just combined.

Pour the chili into a casserole dish, around 9×7 inches. Spread it evenly to fill the dish. Now plop the corn muffin batter on top of the chili spreading it like you would ice a cake. You should have just enough to cover the chili. Sprinkle with a bit of chili powder.

Now you can bake immediately but I actually made it ahead and baked about 2 hours later in a preheated 400 degree. Bake until the corn muffin mix is golden brown and firm to the touch, about 30 minutes.

Remove it from the oven and let it cool for 5-10 minutes before cutting.

As for the nutritional information, I’m shocked! I had to double check it as the servings are a nice size but the calories are pretty low. If anyone wants to double check the numbers I’d appreciate, I’m a bit skeptical but excited! lol

So as always, take the idea and run with it! :) I’m totally please with how it came out.

• 2 cups (or a 15oz can would work) of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving)
• 1 15oz can diced tomatoes
• 1 15oz can kidney beans drained and rinsed
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried cilantro
• 1/2 tsp ground cumin
• 1/2 tbsp lime juice
• 2oz (55g) whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)

Toppings

• 1 avocado cut into slices (about 25g for each serving)
• 3/4 oz fancy shredded mexican cheese blend (about 5g for each serving)

Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.

Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.

Note: this is the first time I’ve eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. :)

Note x2: Here are two more pics. I couldn’t decide so I let the toddler. He picked the main was as the "best". :)

Note x3: Can you also tell I didn’t know what to call it?

My first experiment , Avocado Lime Dressing, was tasty but this idea takes the cake. Here’s the thought… I don’t like guacamole because of the texture but I like all the flavors that are in it. So why not use them and make something I do like?

Introducing the Guac Chicken Sandwich.

Let me just say… TASTY! and easy to make. I used a precooked chicken breast from Aldi’s (LOVE them by the way) but you could use leftovers or even a take this idea and run with it for a burger!

Here’s what I did…

• 1 cooked boneless chicken breast
• 1 whole wheat English Muffin
• about 1 tbsp avocado (15g)
• squirt of lime juice
• sprinkle of chili powder, cumin and dried cilantro
• 1/4 of a large green pepper
• handful of baby spinach leaves
• slice of tomato (or in my case a few cherrie ones – I was out)

Toast the English muffin.

On one side of the muffin smear the avocado. Splash the lime juice on and sprinkle with spices.

On the other side of the muffin, pile the spinach leaves, tomato and pepper (you may want to squash the pepper flat first).

Place the chicken on top of the pepper and put the avocado side on top.

Serve with a side of carrot sticks! :)

Here’s my 3 steps… now I’m off to make another one! (these pics were from yesterday)

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.

Anyway the dish is called Red Rice. I never heard of it before but I’ve eaten similar meals. My mom used to make something close to this with peas (which I would have added but he does’t like them) and rice.

All I had to work with when figuring out the idea was rice, tomatoes and some kind of meat. I decided on sausage as I thought it would add the most flavor but you could easily make this with chicken breast even, dare I say leftover turkey this week? :~) As always take it and run. The liquid to rice ratio is perfect and although this makes enough to serve a small army, it freezes well.

Oh! and if you’re curious, the husband and toddler both enjoyed it. I guess my food cheating paid off. :~)

• 1 small sweet onion chopped
• handful of baby carrots diced (3oz)
• 1 package turkey sausage (20oz – 6 links)
• 2 large green bell peppers chopped
• 1 1/2 cup uncooked brown rice (285g)
• 1 can diced tomatoes (15oz)
• 1 small can tomato sauce (8oz)
• 2 cups water (16oz)
• 1 can kidney beans drained & rinsed (15oz)
• 1 tbsp paprika
• 1 tbsp chili powder (cut back if you don’t want too much kick)
• 1 tbsp dried parsley
• non-stick cooking spray

Spray a large pot with non-stick cooking spray and start by sautéing the onions over medium high heat. Add the diced carrots.

Remove the casing from the sausage. Simply take a knife and slice longways. It should peal right off. Plop them into the pot and break apart with a wooden spoon while browning.

Once the turkey is browned add the peppers. We are holding off on them as to not overcook and get too mushy. Add the brown rice and stir to coat everything.

Add the can of tomatoes and tomato sauce. Use the 8oz tomato sauce can to add to can-fuls of water (2 cups). Add the beans, paprika, chili powder and parsley. Bring to a boil then cover and lower to a simmer.

DO NOT TOUCH it for 25 minutes. I scream as I’m famous for ruining dishes because I can’t wait then I peak and let out the heat. Leave it alone. It will be fine if it’s over your lowest setting and the rice will come out nice and fluffy. Well, as fluffy as brown rice and come. :~)

After 25 minutes, remove cover, stir, turn off heat and let site for a few minutes before serving.

Ok, maybe I exaggerate a little but you get my point. I’m a fan. The problem is it’s so darn hard to find. At least in my area it is. And even If you are lucky enough to find it you have to be willing to drop 4-5 buck on a jar that tries to tell you 2 tablespoons is a serving. HA! My jar is normally gone in 2 sittings.

So because of all the reason listed above I set out to make my own. A few months ago I took my hand at some Black Bean dip, which is good but considering I don’t have a food processor right now and my blender broke (probably because I used it to make bean dip all the time) I set off for a quicker, easier bean dip fix.

So I present to you the fastest, easiest bean dip idea ever. I’ll tell you this, I have no plans on buying the jarred stuff again (except maybe Trader Joe’s Black Bean Dip, that stuff is sweet nectar from the gods!).

• 1 can (16 oz) fat free refried beans
• 1/2 cup of your favorite salsa
• 1 tbsp lime juice, raw
• 1 tsp hot sauce (to taste)
• 1 tsp chili powder
• 1 tsp dried cilantro
• 2 tsp ground cumin

Put all ingredients in a bowl and mix well with a spoon. The dip will get nice and creamy.

Separate into 4 1/2 cup servings and dip away! You can share if you want but I don’t. The husband doesn’t like bean dip (*yesssss*)

My favorite Bean dip dippers… baked tortilla chop, soy crisps and carrot sticks. Oh! and pepper strips.

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!