Yummy Recipe

Trainer Momma has done it again!
Fiesta Bake

adapted from Set for Life
1 lb extra-lean ground beef or turkey
1 clove garlic, minced
1 onion, diced -- or in our family onion powder
1/2 tsp salt
1/4 tsp pepper
1 10-oz can enchilada sauce, mild or hot
1 8-oz can tomato sauce, no salt added
1 can black beans, drained and rinsed
1 can chili beans or pinto beans, drained and rinsed
1 17-oz can corn, undrained
1 large zucchini, shredded
1 4 1/4-oz can chopped olives
8-10 corn tortillas, torn into quarters
1/2 cup finely shredded cheddar cheese, reduced-fat
Brown beef, garlic and onion. Drain of grease. Season with salt and pepper. Add sauces, beans, corn, zucchini and olives. Place 1 cup meat mixture in the bottom of a large casserole dish or two smaller ones. Add a layer of the torn corn tortillas. Repeat layers until meal mixture and tortillas are used, ending with the meat mixture.
Cover and bake at 350 or 30 minutes. Sprinkle with cheese and let stand 10 minutes before serving.
Makes 12 servings. 235 calories per serving.
**When I don't have zucchini, I have used yellow squash, chopped spinach, or shredded sweet potatoes. They all work.

I think this could very easily be a no meat dish also!
I served it with a lettuce salad, and when the lettuce and the casserole got mixed together, it was wonderlishous .... next time I think I'll just serve it on top of the lettuce!

Summer Black Bean Salad/Salsa

All I can say... Heaven in a bowl!
I believe I love cilantro, I've never cooked with it (or mixed with it in this case) but it is perfect in this salad.

OH Oh oh I can't wait to put this on a chip, or add my Quinoa to it. This could just very well, make EVERYTHING taste better!

Summer Black Bean Salad/Salsa
by www.trainermomma.com
3 cans black beans, rinsed and drained
3 cans shoepeg white corn, rinsed and drained
2 cucumbers, chopped
1 green, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 bunch of cilantro, chopped
1 bunch of green onions, chopped
3-4 tomatoes, chopped2 large avocados, chopped
Homemade Italian dressing
Basically, get ready to CHOP, CHOP, CHOP!
Dump it all in a very large bowl and mix with Italian dressing to taste (I used about half of the dressing I mixed up).

Eat as leftovers, add some baked tortilla chips and eat as salsa, pour over baked/grilled chicken or salmon.
This salad is soooo versatile and delicious.
It will be your go-to salad from now on.... oh yes it will!

150 calories per one cup

Homemade Italian Dressing
Adapted from www.allrecipes.com
Dry Italian Seasonings
Mix:1 Tb garlic salt
1 Tb onion powder
1 Tb white sugar
2 Tb dried oregano
1 t ground black pepper
1/4 t dried thyme
1 t dried basil
1 Tb dried parsley
1/4 t celery salt

In a small bowl, mix together all ingredients.

For a dressing, whisk together 1/4 apple cider vinegar, 2/3 cup canola oil, 2 T water, and 2 T of the dry Italian mix.