Cucumber Tomato Salad

This is a super easy salad and is a refreshing break from the usual green salad with dinner.

3 cucumbers, diced
3 large tomatoes, diced
1/2 c mayo ( I always use the Kraft Olive Oil mayo - I'm sure plain yogurt would work GREAT!)
1 t dried dill weed
1/2 t papper

Combine all ingredients in a bowl and allow to chill for at least 30 minutes before serving.

Makes 6 - 8 side dish servings

Bean, Rice and Corn Burritos

My family loved this meatless burrito recipe.  I made a full recipe so that we would have plenty to freeze and re heat later.  They make great lunches!

20 whole wheat or whole grain flour tortillas
3 c cooked brown rice
2 cans black beans, drained and rinsed
1 can corn, drained
1 can diced green chilies
1 T chili powder
1 t ground cumin
8 oz low fat sharp cheddar cheese (I get the Kroger brand on sale then freeze it until I need it)

Combine rice, beans,corn, green chilies and spices in a large bowl. Warm tortillas and place approx 1 T cheese then 1/4 c rice mixture in the middle of the tortilla. Tuck in sides, then roll up.  Place seam side down on a sprayed cookie sheet.  Repeat until you've used all ingredients.  Spray the tops of the burritos with cooking spray and bake at 375 until the burritos are browned and crispy.  Serve with salsa and fat free sour cream if desired. 

After these burritos cool, just put one each in a zipper style sandwich size bag and freeze.  When you are ready to reheat, just open the bag, place in microwave for about one minute.

Makes 20 servings.

Lightened "Mountain Man" Breakfast - Veggie Version

Just in case you aren't a meat eater but still love your eggs!

12 egg whites
1 c no fat cottage cheese
1 green pepper, diced
1 c sliced mushrooms
1/2 c sliced zucchini
1/2 c diced fresh tomatoes
6 black olives, sliced
3 c O Brien Hashbrowns, thawed
1/2 c reduced fat sharp cheddar cheese

Brown the hashbrowns in a frying pan coated with cooking spray.  Add in mushrooms, pepper, and zucchini.  Saute until veggies are tender.  Combine eggs and cottage cheese and add to pan - scramble around until cooked to desired doneness (is that even a word?).  Then add olives and cheese.  Serve alone or in whole wheat tortillas.

Makes 6 servings

SlowCooker Southwestern Bean Stew with Dumplings

1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can diced tomatoes with green chilies
1 can crushed tomatoes
1 can low-sodium chicken broth
1 10 oz package frozen corn
2 medium carrots, thinly sliced
1 medium onion, chopped, optional
1/2 c water
2 4 oz cans diced green chilies
1 T chili powder
1 15 oz pumpkin
1 t cumin

Mix together and place in a large sprayed slow cooker.  Cook on low for 4 hours, then turn to high 2 hours before serving.

One hour before serving, stir together the following:
2/3 c whole wheat flour
1/2 c cornmeal
2 t baking powder
2 egg whites
1/4 c fat free milk
1 t canola oil

Batter will be lumpy.  Drop it by the spoonful onto the stew in crockpot.  Cover with lid and allow to cook on high for one hour.

Makes 8 servings.