Because of all the hoopla with the bikes yesterday- and other life events- I did not get the what to eat posted.
And since I know there are those who check back just to see what the what to eat wednesday was-
I am posting it today.
This is another recipe via Donna . (via Andrea Trowbridge-Arlington Texas Stake Family Cookbook)
(other recipes from Donna here and here and here
Nobody cried at dinner tonight- everyone ate it. Jack took it for his lunch too.
I love how quick this one is, full of vegetables and a little protein.
Southwestern Chicken-Bean Salad
Low Fat and Low Calorie
2 scallions (I sub red onion) chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2- cans black beans, rinsed and drained (I use 1 can)
1 Cup frozen corn
4 TB lime juice (I have used lemon, but lime is better)
2 TB canola oil
2-4 chicken breasts, grilled and chopped into bite size pieces
4 TB taco seasoning (I used about 2 TB since I decrease the beans)
1/3 C cilantro chopped (I skip this)
8 TB sour cream or ranch dressing
1 avocado chopped (this is my addition)
Combine, scallions or red onion, peppers, beans and corn in a large bowl; toss until well mixed. Add lime juice and oil to bean mixture, toss to coat. Add chicken, taco seasoning and cilantro; toss. Add avacado.
Top with sour cream/ranch dressing and serve as is or rolled up in a tortilla or with tortilla chips.
This is great the next day- the avocado is fine because of the lime juice.