Appetizer -- Spinach, Black Bean and Corn Quesadillas with Pico de Gallo
1 Tbsp. olive oil
1 15-oz. can black beans, drained
1 10-oz. package spinach, thawed
1 cup frozen corn, thawed
One quarter cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated
Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.
Pico de Gallo
2 cups Roma tomatoes, chopped
1 small onion, chopped
One quarter cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
One third cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste
Combine all ingredients and mix well.
The Skinny: For the Quesadillas, use light cheeses and fat free tortillas. Also, use fresh spinach and fresh sweet corn cut off the cob in place of the frozen corn.
Main Course -- Cobb Salad
1 head iceberg lettuce
6 cups spring greens
2 hard-boiled eggs, chopped
2 large tomatoes, chopped
2 avocados, peeled, pitted and diced
2 cups cooked chicken or turkey breasts, diced
2 cups cheddar cheese, grated
One third cup bacon bits
Combine all ingredients in a large bowl and toss. Drizzle with dressing just before serving.
Blue Cheese Dressing
4 oz. blue cheese
One half cup buttermilk
1 cup sour cream
1 tsp. sugar
1 garlic clove, minced
Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve.
The Skinny: For the salad, use skinless chicken or turkey and low fat cheese. For the dressing, use low fat sour cream.
Dessert -- Strawberry Pie
One quarter cup water
3 Tbsp. cornstarch
One half cup sugar
Juice of 1 lemon
6 - 8 cups fresh strawberries, you can slice the large ones and leave the small ones whole
1 9-inch graham cracker pie crust
Whipped topping
Combine water and cornstarch and mix until dissolved. Heat a large saucepan and add sugar and lemon juice and stir until sugar is melted. Add water and cornstarch mixture and stir until mixture starts to thicken. Add strawberries for just a couple of minutes. Pour into pie shell and chill for 3 hours or more. Serve with whipped topping.
The Skinny: Use your favorite sugar substitute and fat free whipped topping.
Grocery List
1 Tbsp. olive oil
1 15-oz. can black beans
1 10-oz. package spinach
1 cup frozen corn
One half cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated
2 cups Roma tomatoes, chopped
1 small onion
2 serrano or jalapeno chiles
2 cloves garlic
One third cup Mexican beer
1 Tbsp. fresh lime juice
1 head iceberg lettuce
6 cups spring greens
2 hard-boiled eggs
2 large tomatoes
2 avocados
2 cups cooked chicken or turkey breasts, diced
2 cups cheddar cheese, grated
One third cup bacon bits
4 oz. blue cheese
One half cup buttermilk
1 cup sour cream
3 Tbsp. cornstarch
One half cup and 1 tsp. sugar
Juice of 1 lemon
6 - 8 cups fresh strawberries
1 9-inch graham cracker pie crust
Whipped topping