Mexican Taco Stew

Ingredients

1/2 pound 85% lean ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped

2 tablespoons taco seasoning

2 cups low-sodium chicken broth

1 large zucchini or summer squash, cut into small cubes

1 (15-ounce) can no-salt-added black beans

1 (14.5-ounce) can diced tomatoes

1 cup frozen corn kernels

1 cup medium salsa

Method

Brown meat in a large pot over medium high heat. Drain, remove and set aside.

In the same pot, sauté onion and garlic until onion is translucent.

Add meat back to pot and sprinkle mixture with taco seasoning to blend.

Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Top bowlfuls of this stew with dollops of sour cream and spoonfuls of your favorite salsa.

Chewy Oat & Nut Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp. cinnamon
1/8 tsp. salt
1/4 cup raw almonds
1 TBS olive oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla flavored almond milk (or soy)
1/4 cup shredded coconut

Preheat oven to 350 degrees. Process 2 cups rolled oats in blender or food processor until they become flour like. Mix "oat flour" with dry ingredients (except coconut) in a bowl. Add all wet ingredients to the dry mixture and stir until well combined. Spray a small baking dish (8x8) with cooking spray. Add mixture to dish, pressing it down with spatula. Sprinkle coconut on top. With a knife, cute the sheet into 12 bars. Bake at 350 for 15-20 minutes. let cool, cut again, store in air tight container for 1 week. These can be frozen as well.

Fruit Salsa and Cinnamon Chips

Any fruit cut up into small pieces will work well for this salsa. The sugar is optional, or you can add a small spoonful of juice concentrate instead.

2 kiwis, peeled and diced
1 cup mandarin orange wedges
1 cup strawberries
2 TBS sugar
10 (10 in) flour tortillas
cooking spray
cinnamon sugar

Directions:
In a large bowl, thoroughly mix fruit & sugar. Cover & chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees.

Coat one side of each tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.

Bake for 8-10 minutes. Repeat with any remaining tortillas. Allow to cool about 15 minutes & serve with cooled fruit mixture.

Cottage Cheese Fruit Dip

1 cup cottage cheese
2 TBS Agave nectar
1 tsp. cinnamon
1/2 tsp. vanilla

Combine above ingredients in blender. Serve with fruit for a nice fruit salad. If you don't like cottage cheese- don't worry- it doesn't taste like it.

Black Bean Dip

1 can black beans, rinsed & drained
1 1/2 cups frozen corn
1 can diced green chilies
1 cup salsa
1 cup shredded cheese
1/4 cup chopped green onion
1/4 cup chopped cilantro

Combined and heat in microwave until cheese melts. Serve with tortilla chips or in a tortilla wrapped up.

Quick bean dip

1 cup fat free, vegetarian refried beans
1/2 to 1 cup salsa

Combine beans with salsa. Add more salsa for preferred consistency.

Low-fat Ranch

1 packet buttermilk ranch seasoning
1 cup skim milk
2 Tbs. lemon juice
1 cup plain yogurt

Mix the milk and lemon juice. Let sit for a few minutes to curdle. Mix all ingredients together. Let refrigerate for 30 minutes to set.

Oatmeal Bars

Ingredients:
1 cup flour
1 1/4 tsp. baking powder
1/4 tsp salt
1 cup light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 tsp vanilla
1/4 cup milk
2 cups quick oats
1 1/4 cups chocolate chips

Directions:
Heat oven to 375. Coat a 8x8 pan with cooking spray.

In a small bowl, whisk flour, baking powder and salt together. In a large bowl beat sugar and butter on med-high speed until fluffy. Beat in vanilla. Reduce speed to low and beat in milk, then flour mixture. Stir in oats and 1 cup chocolate chips.

Spread batter into pan. Bake at 375 for 30-35 minutes. Cool completely on wire rack. Microwave remaining 1/4 cup chocolate chips for 30 seconds; stir until smooth and drizzle over bars.