Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette

ingredients:

tequila lime flank steak
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 2 limes

1 head of red romaine lettuce, washed, dried and torn
Margaret Bruya's Coyboy Caviar
1 ounce colby jack cheese, freshly grated
blue tortilla chips for topping (I recommend Garden of Eatin's Red Hot Blues!)

chile lime vinaigrette

2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper

directions:

tequila lime flank steak
Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate for 2-24 hours, flipping steak a few times. When you're ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. Or, grill it, which is what I did!

After putting the steak in the marinade, make the Cowboy Caviar and put it in the fridge so that the flavors have a chance to meld.

To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, Cowboy Caviar, cheese, and tortilla chips. Top with dressing and toss!

chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

This was a MAJOR hit! The marinade was delicious and the vinaigrette is to die for! This will be a repeater for sure!

Recipe adapted from http://www.howsweeteats.com/2013/02/tequila-lime-flank-steak-fajita-salad-with-chile-lime-vinaigrette/

Photo from www.howsweeteats.com

Margaret Bruya's Cowboy Caviar

This recipe was shared with my by my friend Laura (Bruya) Wilson. It is her mom's famous recipe and has been a staple at their family gatherings for years. After you make it, you'll understand why! It's always a major hit!

Ingredients:

1 cup frozen or fresh corn

1 can of black eyed peas, drained

1 can of great northern beans, drained

3 avocados

3 chopped Roma toms

1 small white onion

1/2 jalapeno (optional)

1/2 bunch of cilantro

salt to taste

1 fresh squeezed lime

Serve with your choice of tortilla chips (I highly recommend Garden of Eatin's Red Hot Blues!)

This recipe does best if you make it a few hours before you plan on serving it. Put it in the fridge so that the flavors have a chance to meld. Delicious!

Black Bean and Quinoa Enchilada Bake

Ingredients:
1 lb ground turkey

1 cup uncooked quinoa, rinsed

2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Or cook it in a rice cooker! Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, brown the ground turkey. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable/meat mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm. Freezes well!

Adapted from www.twopeasandtheirpod.com

Meatless Summer Tacos

Ingredients:
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/4 cup red bell pepper
1/4 cup white onion, diced
4 oz. diced jalapeno peppers
1/4 teaspoon crushed cayenne pepper
dash of salt & pepper
2 cups black beans (in liquid)
1 avocado
juice and zest from 1 lime
2 tablespoons honey
1/2 cup goat cheese (I used feta)
2 cups fresh coleslaw cabbage mix
20 small corn tortillas
1 cup pico de gallo salsa

Directions:
1.   Stir together the first 8 ingredients (through black beans) in a medium saucepan.  Simmer on medium-low heat for 15 minutes.  Set aside.
2.  Prepare honey-lime sauce: whisk together lime juice, lime rind, and honey.  Set aside.
3.  Heat corn tortillas in a small saute pan, after coating with non-fat cooking spray or olive oil.
4.  Layer tacos from bottom up: goat cheese, black beans, avocado, coleslaw mix, drizzle of honey/lime sauce, pico de gallo salsa.  Voila!

Mexican Shrimp Cobb Salad with Baja Ranch Dressing

Ingredients:

• For the shrimp:
• 16 oz. shrimp, cooked large
• chipotle chili powder to taste
• 1 T lime juice
• salt to taste
• For the salad:
• 6 cups romaine lettuce, shredded
• 1 can (15 oz.) black beans, drained and rinsed
• 1 cup corn kernels (fresh, or frozen are all good options)
• 1/2 c red onion, chopped
• 1 bell pepper, chopped
• 2 T fresh cilantro, chopped
• juice of 1/2 lime
• 1 english cucumber diced
• 2 cups tomatoes, diced
• 1 ripe avocado, chopped
• 1 c shredded cheese
• For the Baja ranch dressing:
• Equal parts ranch dressing and salsa, mixed (for healthier version, you can just use salsa)

Directions:

1. In a frying pan, put about a T of olive oil and then cook onion, pepper, and corn stirring and waiting (a couple minutes) until the veggies are cooked and "blackened".  The key part of these directions are the "waiting" part.  That's how they get that roasted feel.
2. Remove from heat and stir in black beans.  When cooled off a bit, stir in fresh cilantro and lime juice.
3. Rinse shrimp and cut into large chunks (cutting is optional).  Toss with a little salt, chipotle chili pepper, and fresh lime juice.
4. In stripes over the bed of lettuce, lay down shrimp, shredded cheese, chopped tomato, chopped avocado, chopped cucumber, and bean/onion/pepper/corn mixture.
5. Serve with the baja ranch dressing.

This recipe was inspired by one I found on skinnytaste.com as well as my Baja fish taco bowl recipe.  It was fresh and delicious... hearty enough to be dinner!  I also served some tortilla chips on the side.  It was a big hit for the whole family! Definite repeater!

Crockpot Cilantro Lime Chicken Tacos

Ingredients:
1 lb. boneless skinless chicken breasts
juice from 2 limes
1/2 cup of cilantro
1 packet of taco seasoning
1 t dried onions
1/2 cup of water
shredded cheese
sour cream
salsa
chopped tomatoes

Directions:
1. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. 
2. Shred, stir well.
3. Spoon into soft taco tortillas.
4. Top with cheese, sour cream, salsa, and tomatoes.

Fresh Veggie & Turkey Tostadas

Ingredients:
1.25 lb. fresh ground turkey
1/2 red bell pepper, chopped
1/2 white onion, chopped
1/3 cup taco seasoning
2/3 cup water
2 cups fresh baby greens
1/2 cup non-fat, plain Greek yogurt
1 avocado, sliced
10-12 flat corn tortilla shells
1 small can sliced black olives
1 large tomato, chopped
1/4 cup fresh chopped cilantro
1 cup green salsa (salsa verde)
14.5 oz. can black or pinto beans
1 cup shredded cheese of choice (I used feta and/or colby-jack)

Directions:
1.  Saute chopped bell pepper and onion in small saucepan, set aside.
2.  Brown ground turkey in medium saucepan, draining any fat.  Add sauteed bell pepper and onion, taco seasoning, and water.  Bring to quick boil, lower heat to simmer for 10 minutes.
3.  Heat corn tortillas on your grill, or on the stove in a small saucepan, just until very lightly browned.
4.  Lay corn tortilla on a dinner plate, layer with any/all of the ingredients from above and devour, several if you like! 

These tostadas are like mini taco salads on top of a tortilla, inspired by the Costa Vida-style salads.

Black Bean Salad with Cumin Chicken

 

Ingredients:

2  boneless/skinless chicken breasts

1  teaspoon  ground cumin

1/4  teaspoon  cayenne pepper

2  tablespoons  olive oil
1/2  cup chopped red onion
1 jalapeno pepper, finely chopped and seeded
3  cups  canned black beans, drained and rinsed
1 1/2  cups  fresh or frozen corn kernals
1 1/4  cups cherry or grape tomato halves
2  scallions, thinly sliced
2  tablespoons  cilantro, courely chopped
2  teaspoons  red wine vinegar
salt and black pepper
2 cups chopped romaine lettuce
1 fresh avocado, sliced
1/2 cup fresh salsa
corn tortillas (optional)

Directions:

1. Filet each chicken breast.  Combine cumin with cayenne and rub all over the chicken, season with salt and pepper. 
2. Heat grill.  Cook on grill approximately 7-8 minutes per side. Transfer to a cutting board.
3. In a skillet add olive oil and the onion and jalapeño. Saute, stirring, for 1-2 minutes.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and saute, stirring, 2-3 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.
6. Option #1: after tossing the finished products together, stuff a corn tortilla and top with chopped romaine lettuce, plus your favorite fresh salsa and avocado slices for yummy tacos,  OR
7. Option #2: same as above, but place all ingredients on a bed of chopped romaine lettuce, top with avocado and salsa and enjoy a delicious salad!

Lighter Version Chicken Enchiladas

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 2 c cooked brown rice
• 1/2 can black beans, drained
• 1/2 c corn (off the cob is ideal, frozen is next best, canned is 3rd choice)
• 1 c plain, non-fat yogurt
• 1/2 packet of enchilada seasoning packet (or add more to taste)
• 2 c shredded cheese, divided
• 1 large can or 2 small cans of enchilada sauce (I like Old El Paso Mild)
• 6-8 tortillas (soft taco size)
• Optional toppings: non-fat plain yogurt, light sour cream, sliced avocado, guacamole, shredded lettuce, green onions, diced tomatoes, cilantro

Directions:

1. Preheat oven to 350 degrees.
2. Bake or boil chicken breasts. Shred.  This is so easy to do with a kitchen aid mixer.  Just quarter cooked chicken breasts while still warm and turn on med-high with the blade attachment for 30 seconds or so.  It shreds the chicken beautifully!
3. Add in cooked rice, yogurt, black beans, corn, 1/2 of cheese, and enchilada seasoning. Mix well.
4. Pour 1/3 of enchilada sauce in a 9x13 pan or enough to just cover the bottom.
5. Stuff tortillas with filling and lay seam-side down in the pan.
6. Cover with remaining enchilada sauce and remainder of cheese.
7. Bake until heated through and bubbly, about 25-30 minutes.  Cooking time will increase a bit if you make ahead and refrigerate.
8. Top with your favorite toppings!  Enjoy!

I generally quadruple this recipe for dinner club which also gives me a pan to freeze for later.  Always a hit with my family and easy to make if you're feeding a larger group not only for quantity, but because you can easily make it ahead of time. 

Baja Fish Taco Bowls

Ingredients:

• 1 T chili powder
• 1 T cumin
• 1/2 t cayenne pepper
• 3-4 tilapia filets (or other fish of your choice - mahi mahi, cod, etc.) *I used the frozen filets from Costco
• 2 cloves minced garlic
• 1 cup sweet corn kernels (fresh would be ideal, frozen is next best *what I used as corn isn't in season right now, canned is last choice)
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 can of black beans, drained
• cooked brown rice (I used 2 cups uncooked) or you use spinach for a low carb option
• Optional toppings: fresh cilantro, avocado, shredded cheese, pico de gallo, sour cream, baja ranch (equal portions ranch dressing mixed with pico de gallo or salsa)

Directions:

1. Mix the spices together in a small bowl and rub on both sides of fish filets. I used all my seasoning, but this could be easily adjusted for your preferences.
2. In a large non-stick skillet over medium high heat, heat about 1-2 T of olive oil.  Add the garlic and saute for about 30 seconds before adding the fish filets to the pan.  Cook fish on each side for several minutes.  I flipped the fish when the white color (indicating it was cooked) starting creeping up to the top side/edges of the fish.  Fish is done when it is white all the way through and flakes apart.  Remove fish filets and set aside.  Do NOT clean the pan out.
3. In the same pan, add corn, red bell pepper, and onions without additional oil.  Stir and then let cook for a couple of minutes without stirring.  Repeat the stir and wait process a few times until the peppers and onions are tender crisp. The "wait" part of this process gives them the roasted touch and blackened edges. Add in the black beans and stir to heat through.
4. In a bowl, layer rice, corn/bean/pepper/onion mixture and top with fish (flaked apart).  Top with your preference of goodies listed above!

My family FLIPPED over this meal!  100% repeater... and probably next week even! We also did a low carb version by serving up the fish and veggies over spinach instead of rice and used pico de gallo or baja ranch for the dressing, also delicious! It was quick and easy.  Extremely healthy too depending on how you top it.  Love, love, love!  adapted from a recipe on pinchofyum blog.

Spicy Chipotle Turkey Burgers

Ingredients:

1 pound 99% lean ground turkey
1/4 cup red onion, chopped fine
2 tablespoons fresh cilantro, chopped
1 tablespoon Chipotle sauce (I use Cholula hot sauce)
1/4 cup red bell pepper, chopped
1/4 cup jalapeno pepper, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt, ground
1/4 teaspoon black pepper, ground
1 egg white, beaten
pepper jack cheese, sliced
romaine lettuce
fresh tomato, sliced thin
fresh avocado, sliced OR smashed
additional Cholula hot sauce
4-5 whole wheat hamburger buns

Preparation:

1.  Heat your grill to medium-high.
2.  Mix together: ground turkey, onion, cilantro, Chipotle/Cholula, bell pepper, jalapeno pepper, garlic & onion powders, salt and pepper in a large mixing bowl.  Add beaten egg white and mix thoroughly.  The egg helps "hold" together the lean meat.
3.  Prepare a surface or carrying container for your burger patties by coating the surface with non-stick spray.  I lined a cookie sheet with foil, sprayed it, and then laid my formed burger patties on.
4.  Form turkey mixture into patties and lightly coat with non-stick spray.
5.  Grill burgers for 6-7 minutes per side.
6.  While grilling, prepare condiments: wash and cut romaine into bun-sized portions, slice tomato thinly, along with avocado.  I chose to smash my avocado and spread it on the buns instead of slicing and placing on top of burger, which seemed to avoid the "slippage" factor when eating the burger.
7.  Toast buns on top rack of grill, or in your oven using the "broil" setting.
8.  When your burgers are cooked, top with pepper jack cheese, tomato, romaine, avocado, and maybe a sprinkle more of Cholula or Chipotle sauce :)

Baked Chicken Chimichangas/Santa Fe Chicken Salad Wraps

I LOVE chimichangas, but I don't love that they're fried so I was really excited when I found a recipe for baked chimichangas. However, most of the ingredients were pretty basic. Then I found a recipe for Santa Fe Chicken Salad wraps, and thought they sounded delicious. So, I altered the chicken salad a bit and made baked chimichangas out of them! Below are the directions for both the chimichangas and the wraps.

Ingredients: 

• 2/3 cup nonfat, plain yogurt
• 3 tablespoons lime juice
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1 - 2 tablespoon minced cilantro
• 2 – 3 green onions, sliced thin
• 2 cups shredded chicken
• 2/3 cup black beans
• 1/3 cup corn kernels
• Tortillas
• Olive Oil
• Diced tomatoes, sour cream, and guacamole for topping (chimichangas only)
• 
  
• If you are making wraps, you will also need:
• 1/2 – 3/4 teaspoon salt
• 1/4 – 1/2 teaspoon black pepper
• 1 stalk celery, diced
• 1/3 cup diced red bell pepper
• Salad Greens or Baby Spinach and avocado slices for garnish
• 
  
• Directions for chimichangas:
• Preheat oven to 400 degrees. Mix all ingredients together in a large bowl. Spoon mixture into tortillas, fold them, and place in a greased pan. Brush chimichangas with olive oil. With oven rack on second slot from the top, bake the chimichangas for 30 minutes or until golden brown. Top with diced tomatoes, sour cream, and guacomole.
• 
  
• Directions for wraps:
• Combine all ingredients and place in tortilla. Top with mixed greens or spinach and sliced avocado.
• 
  
• I can't vouch for the wraps since I haven't actually made them, but judging from the chimichangas (which were delicious) I will definitely give them a whirl this summer!

Recipe adapted from http://www.ziplist.com/recipes/309172-Santa_Fe_Chicken_Salad_Wraps 

Crockpot Spicy Turkey Chili

Ingredients:
Olive oil
1 lb ground turkey
1 onion, chopped or sliced
1 can diced tomatoes with jalapeños
1 can each of black, kidney and chickpeas, drained and rinsed
14 oz of low-sodium non-fat chicken broth
Salt and cumin to taste
1/8 cup Chalula Sauce
1 jalapeño or Serrano pepper, chopped

Preparation:
1. Heat oil on medium-high. Sauté onion for about five minutos, or until transluscent. Add the turkey and brown.
2. Combine the tomatoes with juice, beans, broth, Chalula, and spices in your crockpot.
3. Simmer on low setting for 6-8 hours.
Serve with shredded colby/jack cheese and Trader Joe's whole kernel cornbread :)

This recipe comes from my super sweet friend, Melissa! She originally found the chili recipe in the Men's Health magazine.

Turkey Sliders

From thefoodnetwork.com

 

Ingredients

• 2 pounds ground turkey, 85/15 blend
• 1/2 cup minced red onion
• 1/4 cup minced green onion, (about 1 scallion)
• 1 or 2 serrano peppers, minced, to taste
• 2 egg whites
• 1 1/2 tablespoons Emeril's Southwestern Essence
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 cup grated Cheddar
• 12 mini burger buns or small soft dinner rolls, warmed in oven
• 12 small lettuce leaves
• 12 slices tomato
• 1 cup thinly sliced red onions
• 1 avocado, thinly sliced
• Mayonnaise, mustard and ketchup, optional

Directions

Preheat the grill to medium-high heat.
In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.
Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking.

Southwestern Stuffed Bell Peppers

Ingredients:

• 1 lb lean ground turkey breast (you could also use beef or shredded chicken)
• 1 cup chopped onions
• 2 heaping Tablespoons taco seasoning
• 2 cups of cooked rice (any type you like – I like brown)
• 4-5 bell peppers, halved and seeds removed
• 1 can of black beans, drained & rinsed
• ½ cup of frozen corn
• 1 (15 -16 ounce) jar of salsa 
• Shredded Cheddar Cheese

Optional Toppings

• Avocado
• Cilantro
• Sour cream/plain yogurt

Directions:

1) Preheat oven to 350 degrees.

2) On the stove, brown turkey, add in onion and taco seasoning. Cook through so turkey is done and onions are translucent. 

2) In a bowl add the turkey mixture, black beans, corn and rice. Add in the jar of salsa and mix well.

3) Carefully spoon the turkey mixture into each half of the bell peppers and place into the baking dish. Cook the peppers for 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

4) Add toppings and serve.  I served it with homemade tortilla chips (cut tortillas and lay out on cookie sheet.  Mist with olive oil and sprinkle with sea salt.  Cook for 13-15 minutes at 350 degrees)

Naked Chicken Burrito Bowls

Ingredients:

• 1.5 lbs. chicken (3-4 large breasts)
• 16 oz. of your favorite salsa
• 8 oz. frozen corn
• 1 can black beans, drained
• 1 T chile powder
• 2 t minced garlic
• 2 t cumin
• 1/2 t dried oregano
• 1/4 t cayenne pepper
• 1/4 t salt
• 1/4 t cracked pepper
• 1/4 c water
• 2 cups dry rice, cooked

 Optional garnish:

• 8 oz. shredded cheese
• 1/2 bunch cilantro
• Raw spinach leaves
• 1 large or 2 small avocados, sliced for garnish
• Sour cream or plain yogurt

Directions: 

1. Place all ingredients in crock pot except for rice and garnish options. Stir well and make sure chicken is covered.
2. Place on low setting for 8 hours.
3. Chicken will just fall apart, so you can shred it easily right in the crock pot with a couple of forks. Mix well.
4. Serve bowl of rice topped with chicken mixture.  Add desired garnish.  Serves 6-8.

My family really enjoyed this.  I was cooking for dinner club as well as a few other meals so I actually quadrupled it by doubling the batch and making it twice.  We ate it tonight and my family really enjoyed it.  Although the total cook time is long, the hands on time is very minimal. In a pinch, you could likely substitute the spices for a packet of taco seasoning. Very easy and makes great leftovers.  Two thumbs up! This recipe was inspired by one I saw on Budget Bytes.

Chicken Fajita Melts

 

Ingredients:

• 1 loaf of french bread (I used 6 wheat bolillo rolls)
• 2 grilled chicken breasts, cut into slices (you can also buy pre-cooked grilled chicken slices!)
• 1 teaspoon fajita seasoning (I have also used taco seasoning and it works great)
• 1/2 green pepper, sliced
• 1/2 red pepper, sliced
• 1 onion, sliced (you could also use a bag of frozen peppers and onions)
• 1/3 cup salsa (more or less depending on how much you like)
• 4 slices of your favorite cheese (I like cheddar or pepperjack)
• 1 large avocado (optional)

Directions:

1. Slice the bread open lengthwise so you have two long pieces.
2. Season the chicken breasts with the fajita seasoning (or taco seasoning) and grill on both sides until cooked through.  Let cool slightly, then slice into thin strips. (If you are using pre-cooked chicken strips, just warm them up. You don't even need to season them with fajita seasoning if you don't want to)
3. Saute the peppers and onions with some fajita seasoning for about 3-5 minutes, or until the water has cooked off.
4. To assemble, spread the salsa on the bottom of the bread. Add the grilled chicken slices, then the sauteed peppers and onion, then the cheese slice.
5. Put under the broiler to melt the cheese.
6. Cut bread into slices and serve (topped with fresh avocado).

Slightly adapted from sixsistersstuff.com

These were really easy and delicious!

Baked Southwestern Eggrolls

The recipe idea for this meal came from Robyn Louis' FB page.  I adapted it to suit my style of cooking and my clubmates' tastes!  The recipe that follows fed eight people.

Ingredients:
4 skinless/boneless chicken breasts
48 oz. low-fat/low-sodium chicken broth
1/3 cup lime juice
3 teaspoons garlic, minced
3 teaspoons organic honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large + 1 small can of green chilies, diced
3-10 oz. cans of organic black beans
1 cup of spinach, fresh, de-stemmed & chopped 
10 green onions, chopped
1/2 teaspoon Mexican chili powder
1/2 teaspoon Cayenne pepper, ground
4 cups of colby/jack cheese, shredded
40 egg roll wrappers
non-fat cooking spray

Directions:
Combine first seven (7) ingredients in a crock pot and cook for 4-6 hours at 250 degrees. 
After all of the prep-work has been done to the next four ingredients, combine all remaining ingredients from the green chilies through the shredded cheese in a large mixing bowl. 
Preheat your oven to 375 degrees F. 
When the chicken is fall-apart tender, remove it from the crock pot to cool about 15 minutes.  Once cooled enough, shred the chicken with a fork and add it to the mixing bowl, combining thoroughly. 
Rolling the egg rolls is a little tricky, but once you establish a routine...it'll go along quite smoothly.  Coat a baking sheet with non-fat cooking spray.  Then coat a dinner sized plate with non-fat cooking spray.  Lay out one egg roll wrapper so that one of the four corners is facing you.  Spoon about 1/4 cup of chicken/bean mixture onto the egg roll wrapper about 1/3 of the way from your corner to the adjacent corner.  Tightly roll the wrapper, ends tucked in or out (your preference), and make sure all corners are securely against the egg roll when finished rolling.  Repeat this procedure, including the spray on the dinner plate, 39 more times ;-)
Place egg rolls on your baking sheet just so they are not touching each other.  Bake a full pan for 16-20 minutes, turning over at the half-way time if you prefer.

Cook's note:  Greg and I loved this meal!  I also served saffron/cayenne flavored yellow rice and guacamole dip with the egg rolls.  Warning: this meal is very time-intensive.  From the time I started preparing the different vegetables, and then shredding the chicken...and eventually rolling the egg rolls, I had been working for 4 hours.  With cook time, this meal (for eight people) took almost 5 hours.  We thought it was well worth it though! 

Cowboy Salsa

Ingredients:

1 can (15 oz.) black eyed peas
1 can (15 oz.) black beans, rinsed and drained
1 cup whole kernel corn, fresh off the cob, or thawed from freezer
1/2 cup white onion, chopped
1/2 cup green bell pepper, chopped
1 can (4 oz.) diced green chiles
1 cup diced fresh tomatoes
1/2 cup Italian style salad dressing
1/2 tsp. garlic salt

Directions:

In a medium bowl, combine black eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers and tomatoes.

Season with Italian style salad dressing and garlic salt; mix well. Cover, and refrigerate at least an hour or overnight to blend flavors.  Enjoy with tortilla, pita, or corn chips.

Chipotle Flank Steak with Peach Salsa

Ingredients:

• 3-4 peaches, pitted and chopped
• 1 to 2 jalapeno peppers, stemmed and seeded, then minced (I use 2, remember to wear gloves!)
• 1/4 cup diced red onion
• 2 Tablespoons chopped cilantro
• 1 Tablespoon lime juice
• 1 pound flank steak
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or ancho chili powder

Directions:

1. Peel and chop fresh peaches and place in a medium bowl with onion, jalapenos, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.
2. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
3. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve topped with peach salsa.

This recipe is modified from one I found on The Nibble.  To make this recipe quick and easy, you could buy pre-made peach salsa from the store which is what I would have probably done had it not been August with ripe peaches everywhere.  Also, if you are not into spice, I would decrease the amount of chili powder.  My 8 year old ate it happily (and had seconds), but commented that it was spicy.  Hubby and I wouldn't have changed the spice.  We served with fresh corn on the cob.  Perfect summer dinner!