Black Bean Corn Salsa

Ingredients:

1 can black beans, drained

1 bag frozen corn (rinsed and thawed)

1 can Rotel tomatoes drained

3 Tbsp. lime juice

1/4 tsp. cilantro (to taste<>)

1/2 tsp. basil

1/2 tsp. coriander

Mix all ingredients. Serve with chips, or on a burrito.

Mexi Puffs

This was a genius moment with some leftovers in the fridge. So tasty!

Ingredients:

1 8-0z can crescent rolls

1 cup black bean corn salsa

1 cup rotel dip (cold)

Preheat oven to temperature on crescent roll package. Separate rolls into 4 portions. Seal perforations. Spoon 1/4 cup cold rotel dip into center. Make a depression in Rotel dip. Add 1/4 cup black bean, corn salsa to rotel. Pull 4 corners of dough to center of mixture and seal. Brush tops with melted butter. Bake on an ungreased cookie sheet following cook time directions on crescent roll package. Makes 4 puffs. Serves 4.

K. Elliott

cous cous pilaf

Copied from Cooking Light Ultimate Dinner Tonight cookbook.

Bring 1 1/2 cups fat free, less sodium chicken broth to a boil in a medium saucepan. Stir in 1 cup Israeli cous cous (I use whole wheat cous-cous and prepare by package directions). Cover, reduce heat, and simmer 10 minutes or until al dente; fluff with a fork. Stir in 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped red onion, 1/4 cup toasted pine nuts, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

I add a squeeze of lemon juice to the pilaf right before serving. It adds a nice touch to the recipe

Quick Pantry Meals

I am a big fan of things I can pull out of pantry and deep freezer and throw together in a hurry, mainly because I never know when I will have to tend to one of my wee ones. My mother in law told me about this first recipe, and it is delicious. The second recipe is just a variation of the first, and is just as yummy. The great thing about both of these recipes is that you can always just throw an extra piece of pork or chicken in the pan for guests and you don't have to spend a lot of time over the stove.

Mother in Law Pork Chops

4 pork chops

1 box Rice a Roni beef flavor

2 1/2 c. water

2 tbsp butter

Preheat oven to 350 F. Spray 13x9 baking dish with nonstick spray. Combine contents of Rice a Roni box and its spice packet with water and butter in the baking dish. Place pork chops on top. Salt and pepper to taste. Bake 45 min -1 hour, or until meat reaches an internal temperature of 160 F.

Chicken Variation.

3-4 flash frozen chicken breasts

Cheesy flavor of Rice a Roni

2 1/2 cup water

2 Tbsp. butter

1 bag frozen broccoli

Preheat oven to 350 F. Spray 13x9 baking dish with nonstick spray. Combine contents of Rice a Roni box with its spice pack, water, butter and frozen broccoli. Place chicken on top. Bake fro 45 minutes to 1 hour, or until chicken reaches an internal temp of 165 F.

-These aren't the healthiest recipes on earth, but they are moist and flavorful. Also, neither requires a lot of time in the kitchen. You don't even have to thaw the chicken breasts out.

Enjoy!