Black Bean Salsa

I know I have been a huge slacker in the blogging department.  Sorry.  I have been working hard at trying to get in better shape and lose some weight, and I have.  I've lost 25 pounds now and I feel much better!  I have been trying to make some better food choices and have been paying closer attention to portion sizes.  I refuse to cut any food groups completely out of my diet because I like variety.  It makes me happy to have choices. 
This is a yummy snack that I have been loving lately.  It is pretty healthy and delicious.  And I like things that I can throw together in 10 minutes or less.  I got this recipe from Taste of Home but I tweaked it a little bit to make it that much yummier to me.  When this salsa is made as written (using Daisy sour cream and olive oil mayo) it comes to about 135 calories a serving, which is good.  If you want to substitute with light sour cream or use greek yogurt in place of the sour cream and mayo that would make it even less calories.  

Black Bean Salsa

Ingredients:
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed (or you can use canned)
1 medium bell pepper, diced
1 medium tomato, diced
1/2 cup diced red onion
1 tablespoon minced fresh parsley (or 1/2 tbsp dried parsley)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar (or substitute vinegar of your choice)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions:
In a large bowl, combine the beans, corn, bell pepper, tomato, onion, and parsley.  In a small bowl combine the sour cream, mayonnaise, vinegar, and seasonings.  Pour over corn mixture and toss gently to coat.  Serve with tortilla chips.  Store leftovers in the refrigerator.  Makes 8 servings.

Simply Tasty Fruit Dip

I can't get enough fresh fruit during the summer!  I often take this fruit dip to parties and BBQs and it always gets good reviews.  It's easy to put together and you can change the flavor to suit your tastes or the fruit you are serving it with.  I like raspberry lemonade or strawberry daiquiri. You can half the recipe if you don't want to make a lot of it.  Give it a try!

Simply Tasty Fruit Dip:

Ingredients:
1 (8oz) pkg cream cheese, softened
2 cups plain or vanilla yogurt
1/2 container of Cool Whip
1 tsp any flavor Crystal Light drink powder (more or less to your liking)

Directions:
Beat cream cheese until smooth and creamy.  Mix in yogurt, Cool Whip, and Crystal Light until well blended.  Store in the refrigerator. 

Jell-O Candy Popcorn

My daughter just had a Pinkalicious party for her 6th birthday and we thought that pink popcorn would be a fun treat.   I think we found this recipe on ourbestbites.com.  You can use any flavor or color of Jell-O you would like.  We used strawberry.  If you prefer a milder flavor (like me) just use about half of the Jell-O.  If you like a strong fruity flavor use the whole thing.  Enjoy!


Jell-O Candy Popcorn


Ingredients:
About 10-12 cups of plain popped popcorn
1/4 cup butter
4 tbsp light corn syrup
1/2 cup sugar
1 (3oz) box Jell-O, any flavor (not sugar-free)

Directions:
1.  Preheat oven to 300 degrees F.  Line 2 cookie sheets with foil and spray lightly with cooking spray.  Set aside.
2.  Place popcorn in a very large mixing bowl and set aside.
3.  Put corn syrup and butter in a small sauce pan over medium heat.  Stir until butter is melted.  Add sugar and Jell-O and mix well.  After the mixture boils turn down the heat and let it simmer for 5 minutes, stirring constantly so it doesn't burn to the bottom of your pot. 
4.  Immediately pour over the bowl of popcorn.  BE CAREFUL!  It's VERY HOT!  Mix right away and stir until all of the popcorn is evenly coated.  Spread evenly onto the 2 cookie sheets.
5.  Bake in the preheated oven for about 15 minutes.  After it cools to room temperature break it into pieces and enjoy! 

**If you want to make popcorn balls, skip the baking and just form it into balls immediately after mixing it but don't get burned!**

Spinach Artichoke Dip

I'm not normally a fan of cooked spinach, but I love spinach artichoke dip.  I've ordered it at restaurants a few times for an appetizer and it is delicious!  Here is a recipe for a spinach artichoke dip that is very similar to what you will get in a restaurant and it really is very simple to make.  It's great for parties or pot lucks!  Serve it with bread, crackers, chips, bagel crisps, veggies, or whatever you want!

Spinach Artichoke Dip:

Ingredients:
2 tbsp minced garlic
1 (8 oz) package of cream cheese, softened
1 (10 oz) package of refrigerated alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup Parmesan cheese
1 (10 oz) package of chopped frozen spinach, thawed and drained
1 (14 oz) can of artichoke hearts, drained and chopped
Additional Parmesan and mozzarella cheese to sprinkle on top (optional)

Directions:
In a large bowl mix garlic, cream cheese, and Alfredo sauce until well blended.  Add mozzarella cheese and Parmesan cheese and mix well.  Stir in spinach and artichoke.  Dump in square baking dish and sprinkle additional Parmesan and mozzarella cheese over the top.  Bake at 350 degrees for 30 minutes or until bubbly and hot.  Serve warm.

FYI - I found the refrigerated Alfredo sauce at my grocery store by the deli with the pre-made salads and sauces.

Veggie-licious Focaccia

Here is a yummy bread recipe that you can get creative with!  It's easy to customize it just how you want it and you can just add whatever veggies you have on hand.  It's easy and delicious!  Turns out great every time!

Veggie-licious Focaccia:

Ingredients:
BREAD:
1 c lukewarm water
1-1/2 tbsp olive oil
4 tsp sugar
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1 tsp salt
3-1/4 c flour
1-1/2 tsp active dry yeast
TOPPING:
1 tbsp olive oil
2 tsp dried basil
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 c fresh sliced mushrooms
1/4 tsp salt
1/4 tsp pepper
1/2 c grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions:

1.  Place the first 8 ingredients in bread machine in order suggested by manufacturer.  Select the dough cycle.  Check dough after about 5 minutes to see if it needs an additional 1-2 tbsp of water or flour.

2.  When cycle is complete, turn dough onto a lightly floured surface.  Punch dough down.  Roll into a 13 x 9 inch rectangle and transfer to a greased 13 x 9 inch baking dish.

3.  Brush dough with olive oil and sprinkle with basil.  Layer the tomatoes, onion, and mushrooms on top of the dough.  Sprinkle with salt, pepper, and Parmesan cheese.  Cover and let rise in a warm place until double, about 30 minutes. 



4.  Bake at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese and bake for an additional 10-15 minutes or until golden brown and cheese is melted. 

***Don't like mushrooms?  You can easily add chopped broccoli, chopped spinach, sliced chicken breast, or crumbled bacon.  Be creative and use whatever you like!***