Taco Salad with Cilantro Lime Dressing

Taco meat:
2 lb. lean ground beef or turkey
2 (8oz.) cans tomato sauce
2-3 T. taco seasoning
3 T. brown sugar
3 T. sour cream
Salad:
10 c. lettuce or romaine, chopped
2 tomatoes, diced
1 can kidney beans, drained and rinsed
1 can olives, drained and sliced
1 stalk green onions, sliced
Tortilla chips
1 c. shredded cheddar cheese
1-2 avocados, diced
Cilantro Lime Dressing:
2 c. favorite ranch dressing
1/2 c. cilantro
1/2 c. salsa
FREEZER MEAL: Freeze leftover taco meat for later meals.
QUICK TIP: Use the Fish Taco Dressing (above) with this salad.

Use leftover cooked taco meat from above meal (or make new taco meat with above recipe). Chop the lettuce and place in a large bowl. Add to the top of the salad the diced tomatoes, kidney beans, olives, green onions, shredded cheese, avocados and tortilla chips. For the dressing, combine all ingredients together and process or blend in a food processor or with a blender wand. Blend until cilantro and salsa are smooth. Serve dressing on the side of the taco salad.

Grilled Chicken with Black Bean Corn Salsa

1 lb. frozen sweet corn (or canned corn)
1 can black beans, drained
1 pint grape tomatoes, quartered
1 small onion, diced
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
1 T. fresh cilantro, chopped
1/4 t. salt
3-4 boneless skinless chicken breasts
1 T. olive oil
2 t. chili powder
1 t. cumin
1 T. lime juice (drizzled over chicken)
Montreal Steak Seasoning
Lime for garnish
*Recipe from Weight Watchers 200 Best Recipes

Directions

Season the chicken breasts with the olive oil, chili powder, lime juice, cumin, and steak seasoning. Spray the grill rack with nonstick spray; preheat the grill to medium heat. Grill the chicken until cooked through (about 10-15 minutes). If you are unable to grill, you can broil or sauté the chicken until done-you just won’t have the same grilled flavor.For the salsa, place the frozen or thawed corn into a sauté pan. Saute the corn and onions with a T. of butter until onions are slightly soft and corn begins to brown. Add the tomatoes, black beans, lime juice, cilantro, and jalapeno. Take off heat and set aside.Serve the chicken breasts with the corn salsa and Spanish rice. Garnish with extra limes for juicing on chicken and salsa.LOW FAT MEAL

Cilantro, Cucumber & Tomato Salad

Ingredients:
2 ripe tomatoes
about 2 inches of a cucumber
a bunch of fresh cilantro (coriander) leaves)
1 Tbsp cider vinegar
1 tsp garam masala

Method
Dice the tomato and cucumebr into small cubes. Wash the cilantro, remove the leaves from the stems. Mix the vegetables in a bowl before adding the vinegar and garam masala and mixing.

Sticky Finger Salad

About 2 southern fried chicken strips per person
Your favorite salad ingredients, but I used
iceberg lettuce
grated carrot
sliced cucumber
sliced radishes
chopped tomato
Sauce:
2 1/2 cups brown sugar
1/3 cup Frank's hot sauce
1/2 cup apple cider vinegar

Bake chicken according to directions.
Prepare salad and set aside.
In a medium saucepan, combine sauce ingredients and cook on medium high.
Whisking constantly, bring to a boil.
Once to a boil, cook for 2 minutes exactly.
The original recipe called to boil it for 1 minute, but I didn't think it was long enough.
Take off heat.
Once chicken is done, remove from oven.
Immediately coat each piece with sauce on both sides.

*You can reserve some of the sauce and mix it with some ranch for your dressing. Slice chicken into smaller strips. Plate up salad and top with chicken strips.

Jell-O Salad

1 lg package vanilla pudding COOK kind NOT INSTANT
1 lg package Jell-O (strawberry, orange or raspberry)
1 8 oz cool whip

Your choice of fruit to match the flavor...you can use frozen strawberries or raspberries and mandarin oranges

Use water instead of milk (use the same amount as directed on the box) to make the pudding.
Bring to a boil and stir in Jell-O powder until dissolved.
Pour into a bowl and chill in fridge until cooled and set.
About 1-2 hours.
Beat with an electric mixture to "break it up".
Add in cool whip and beat again.
Stir in fruit and chill until ready to serve.

Avocado Salsa

2 TBSP olive oil
1 TBSP fresh limejuice
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp pepper
2 1/2 cups fresh corn (about 5 ears) or frozen, thawed
1-2 rip avocados
1-pint cherry tomatoes, quartered
1/2 cup finely chopped red onion

Whisk together first 5 ingredients.
Toss together with remaining ingredients.
Chill for 1 hour.