Black Bean Salsa

YIPPEE! Let the summer begin! The kids are out of school, it's finally starting to warm up outside, and it hasn't even rained here for a few days. Best of all...my garden is finally all planted!
One of my favorite things about having a garden is so I can have fresh salsa and pico de gallo all summer. It's soooo much better with fresh tomatoes and cilantro.
I have several different recipes that we like, but this is probably my fave. I ♥♥♥ salsa with lime, so I added it and cumin to the original recipe that I had and this is where it ended up. Mmmm...can't wait 'til those maters start ripenin' in my garden!

Black Bean Salsa
3/4 to 1 cup of your favorite bottled Italian dressing (I use Kraft Free Zesty Italian, but any kind will work.)
1 Tbs cumin
2 to 3 Tbs lime juice
1 tsp salt
4 to 6 tomatoes, seeded and diced
1 medium yellow onion, diced
1 to 2 avocados, diced
1 can or 1 1/2 cups corn, drained (Fresh cooked corn is REALLY good here too.)
1 can black beans, rinsed
Cilantro as desired (I use about 1/4 cup)

Just mix everything together and eat with your favorite tortilla chips...or with chicken...or with fish (I like Tillapia)...or on a taco...or whatever way you can imagine.
It tastes best after it has sat in the fridge for an hour or so, but I usually have kids staring at me with chips in their little hands before it ever makes it that far. But hey, if it gets 'em to eat veggies, they can dig right in. Yup, I'm just fine with that...'cause I'm usually right there with 'em. Ü

Here's what's on the menu here this week...
MONDAY - Buffalo Sticky Finger Wraps, Broccoli Salad, Honeydew Melon
TUESDAY - Pasta Carbonara, Green Salad, Bread Sticks
WEDNESDAY - Leftover Buffet
THURSDAY - Baked Macaroni & Cheese, Honey Glazed Carrots
FRIDAY - French Toast, Sausage, Fruit Salad
SATURDAY - BBQ Little Smokies, Sliced Potatoes, Fresh Veggies & Dip
SUNDAY - Roast Beef, Smashed Potatoes, Steamed Veggies, Sour Dough Bread

Have a great week everybody!

Menu Monday - Broccoli Salad

I'm sure getting excited for summer. It's so nice to have a more relaxed schedule everyday, the kids can play outside, hardly a cough can be heard and I get to change my menu up a bit with some cool and refreshing comfort foods. Broccoli salad is one of my favorites during the summer and luckily I've been getting broccoli in my Bountiful Basket orders lately, so I've already made it twice to get us in the mood for summer even though it's having a hard time even acting like spring around here lately. Another plus to this simple salad is that my kids love it. Even The Trail Boss, who claims to hate broccoli, will eat it. That makes it a winner in my book!

BROCCOLI SALAD

1-2 bunches broccoli, cut into bite sized pieces (I blanch them to brighten the color)

1/2 red onion, diced

1 1/2 cup cheddar-Jack cheese, shredded

1/2 lb diced bacon, cooked and drained

1/4 cup sliced toasted almonds*

Dressing:

1/2 cup mayonnaise (I use light)

1/4 cup sugar (I've substituted Splenda before and I could taste much difference)

1 tsp red wine vinegar

Mix dressing and combine with remaining ingredients. It tastes best after it's been able to chill in the fridge for a while, but we don't always wait that long. Ü

*To toast the almonds, put them in a non stick pan and sprinkle about 1 Tbs of sugar over the top. Cook over about medium to med. high heat until the sugar starts to melt and almonds start to turn a golden brown. Move them around in the pan a bit so they don't burn.

Now for Menu Monday...I know I'm a few days late, but Buckaroo #3 hasn't felt very good for a few days and has been attached to my side (or my lap if he's having his way) and neither of us has had much sleep. But, better late than, roght?

MONDAY - Crunchy Asian Chicken Wraps, Fresh Fruit

TUESDAY - Baked Penne with Mozzarella, Green Salad, Cheesy Bread Sticks

WEDNESDAY - Leftovers

THURSDAY - Sloppy Joes, Pasta Salad, Fresh Veggies/Dip

FRIDAY - Breakfast Burritos, Fresh Fruit

SATURDAY - Homemade Corn dogs, Onion Rings, Fresh Veggies/Dip

SUNDAY - Chicken Pot Pies, Spinach Salad, Fluffy Jell-o

Hope everyone has a wonderful MOTHER'S DAY!

Menu Monday

MENU MONDAY and CHICKEN BOW-TIE SALAD

I think I've mentioned before that I have a great group of friends that I get together with once a month to share recipes, laugh and have conversations that thankfully aren't centered around Disney Channel shows and Wii games. We take turns hosting and coming up with a theme for the night. This month was Favorites for Easter/Spring. I knew exactly what I wanted to take as soon as I heard the theme. Chicken Bow-Tie Salad! If you don't like pasta salads because of the mayo, you really need to try this. Most of my friends were surprised at how much they liked it, thinking it was made with just mayo or Miracle Whip. I love to take it to family parties and pot luck dinners since it makes so much and because I think it's just pretty! What are some of your favorite dishes to take to family get-togethers?

Chicken Bow-Tie Salad

4 cups cooked chicken (or turkey), diced                         

5 green onions, chopped

1 20oz can pineapple tidbits, drained             

1 cup cashews

2 cups red grapes, halved                                
2 cups celery, diced
12 oz pkg tri-colored spiral pasta, cooked      
12 oz pkg bow-tie pasta, cooked
16 oz Kraft Cole Slaw dressing (I've tried a few other dressings, and Kraft is definitely the best for this salad.)                       
1 cup mayonnaise                   
Salt and Pepper to taste

Following instructions on package, cook pastas and drain.

Mix together Cole Slaw dressing, mayonnaise, salt and pepper.

Combine dressing with cooled pasta and remaining ingredients. Mix lightly. Refrigerate at least 1 hour before serving.

And now for Menu Monday ---

MONDAY - Chicken Bow-Tie Salad
TUESDAY - Ham and Cheese Manicotti, Green Salad
WEDNESDAY - Leftover Buffet
THURSDAY - Ham and Cheese Casserole, Broccoli Salad
FRIDAY - Biscuits and Gravy, Fresh Fruit
SATURDAY - Tater Tot Taco Salad
SUNDAY - Pork Roast, Baked Potatoes, Honey Glazed Carrots, Rolls

STEAKHOUSE POTATO SALAD

3 lb. small red potatoes (about 9), quartered 1/2 cup Water 1/2 cup MIRACLE WHIP Dressing 1/4 cup KRAFT Ranch Dressing 6 slices OSCAR MAYER Bacon, cooked, crumbled 1 cup KRAFT Shredded Cheddar Cheese 4 Green onions, thinly sliced Make It


PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.



REFRIGERATE 1 hour or until completely cooled.



MIX dressings. Add to potatoes with remaining ingredients; mix lightly.