Fresh Lime Salsa

All I can say is... my cousin Lauren eats this plain with a fork. For dinner. But I prefer it as a snack with Tostito's Lime Chips.

You can eat it however you please.

Ingredients:

6 Roma tomatoes - chopped
1 avocado - diced
1 small red onion - finely diced
1 can black beans - drained and rinsed
1 can white shoe peg corn - drained
1/4 C chopped, fresh cilantro
Juice of 2 limes
2 TBSP white wine vinegar

Combine all ingredients in bowl and serve.

*I suggest you make this a day ahead and store in the fridge because... when the flavors have had time to mingle... oh my. It's heaven.

Fruit Tapioca

OK you adventurous cooks out there! Here's a unique recipe for you. I got this from my sister-in-law who is all organic, and healthy foods. This is a great treat to replace your regular sweet dessert. Now, I have to tell you that I HATE tapioca pudding-and this is not like that. It tastes a lot like Jello when you're done with it. So, if you are up for it, here's a healthy dessert-no added sugar!

Fruit Tapioca

(I triple the recipe-Devon loves this!)

INGREDIENTS:

2 cups fruit juice (100% juice! I usually use white grape, but this last time I tried white grape pomegranate-very good!)

1/4 cup Tapioca-I use Bob's Red Mill small pearl tapioca get it at a natural foods store, or online at http://www.bobsredmill.com/

1 cup fresh (or frozen and thawed) fruit (I always use strawberries, my favorite.)

DIRECTIONS:

Put juice and tapioca in a large pot. Let the tapioca soak for about 5 min. Bring to a boil on medium heat. Stir often. It cooks for about 1/2 hour. (When the tapioca are all pretty much clear. It will just look all clear and not like tapioca at all.) Take off heat, and let sit for 5 min. Stir in fruit, and let chill for 3-4 hours. I let it sit out until cool enough to put into the fridge.

Hump Day- Tomato-Basil Fettuccini

Ingredients:
1/4 C chopped onion
1 Tbsp dry basil or 6 fresh leaves, chopped
1 clove garlic, minced
1/4 C olive oil (it's healthier, but I usually just use canola oil)
3 1/2 C chopped tomatoes
1 tsp salt
1/4 tsp pepper
12 oz fettuccini (I usually use a little less than 12 oz)
1/2 C grated parmesan cheese

Directions:
Saute onion and garlic in oil. Chop tomatoes (use fresh or canned).
Add tomatoes, basil, salt, & pepper to onion.
Simmer 15-20 min.
Cook fettuccini according to package, drain well.
Immediately toss hot fettuccini with tomato-basil sauce.
Enjoy!
I love this recipe (especially made with fresh tomatoes from the garden)! I also love that I usually have the ingredients in my pantry. Post your favorite "pantry" recipes!

Either It's Been Way Too Long, Or This Is Damn Good Dip!

It's been forever since I've had a good 7 layer bean dip. I've been trying to eat a lot healthier, and I ran across this recipe for HEALTHY bean dip and thought I'd try it... although I normally scoff at low fat cheese because it's just... gross. But not grouped with the following (forgive my ugly microwave in the pic):

3 C (2 cans) black beans
8 tsp EVOO
12 T fat free sour cream
12 T low sodium salsa
4 T chopped green onion
8 oz reduced fat cheddar
cilantro

Mash beans and olive oil (I used a meat masher) and spread it in the bottom of your dish.
Spread on sour cream.
Spread on salsa.
Layer onion, then cheddar.
Sprinkle with cilantro

This serves 4. You can dip chips into it (Baked Tostitos Scoops, in keeping with the healthy theme) or... dump it on a pile of romaine lettuce for a mexi-salad. You don't even need dressing.

Shrimp & Orzo Greek Salad

This is another easy one I did tonight. Once it was finished, I worried it would taste too "healthy" lol... but to my surprise it was absolutely DELIGHTFUL! So fresh and summery. It was such a pick-me-up refresher!

8 oz orzo
8 T green onion, chopped
24 cherry tomatoes, sliced in half
2 cucumbers, peeled and sliced
1 lb shrimp
16 black olives, sliced
4 oz feta cheese

Dressing:
4 tsp lemon juice
8 tsp red wine vinegar
1/2 tsp pepper
1 1/3 tsp oregano
6 tsp EVOO (extra virgin olive oil)

1. Cool orzo according to package directions, then rinse in cold water to chill it.
2. Saute shrimp in a bit of EVOO
3. Make dressing
4. Chop veggies
5. Toss all together

4 Servings

Pineapple Chicken

4 chicken breasts, cubed
4 green onions, chopped
3 tbsp EVOO
2 cans pineapple
1 can water chestnuts
slivered almonds

Saute chicken and green onions in oil. Once chicken is seared, add drained pineapple and chestnuts. Continue to cook until chicken is done. Sprinkle almonds on top.

Serves 4. (Served above with brown rice and snow peas.)

UPDATE: I just had it for lunch here at work and it reheats wonderfully!