Chopped Salad Tacos

1 can pinto beans, drained but not rinsed
1 can corn, drained
1 medium zucchini, chopped into small cubes
3 Tbsp salsa
8 oz guacamole
1/4 cup shredded cheddar
flour tortillas

In saucepan, combine beans, corn, zucchini, and salsa over low heat.  Stir to combine just until ingredients are warm.  Put a small amount of guacamole on tortillas, bean mix, and cheese.

Serves 4

Key Lime Pie

Crust:
1 cup graham cracker crumbs
1 Tbsp brown sugar
1/8 tsp salt
1 oz white chocolate, grated
2 Tbsp butter, melted and cooled
1 Tbsp canola oil

Filling:
1/2 cup plain greek yogurt
1/2 cup key lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 can (14 oz) fat free sweetened condensed milk
Cool Whip

Preheat oven to 350.  To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine.  Add butter and oil; toss with a fork until moist.  Press crumb mixture into bottom and up sides of 9 inch pie plate coated with cooking spray.  Bake at 350 for 8-10 minutes until beginning to brown; cool completely on a wire rack.  To prepare filling, place yogurt, lime juice, lime rind, egg yolks, and milk in a bowl; beat with a mixer at medium speed for 2 minutes.  Pour mixture into prepared crust.  Bake at 350 for 14 minutes or until set.  Cool pie completely on a wire rack.  Cover loosely, and chill at least 2 hours.  Serve with whipped topping. 

Serves 8

Antipasto Salad

Dressing:
2 cups fresh basil
1/4 cup red wine vinegar
1 clove garlic
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
3/4 cup EVOO

Salad:
1 pound fusilli pasta
4 oz hard salami, cut into strips
4 oz smoked turkey, cut into strips
3 oz provolone cheese, cut into strips
1/4 cup grated Parmesan cheese
3 oz black olive slices
2-3 oz sliced pepperoncini peppers
1/4 tsp salt
1/2 tsp black pepper

Vinaigrette:  In a blender, add basil, vinegar, garlic, mustard, salt and pepper.  Blend until all the herbs are finely chopped.  With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil.  Add pasta and cook until tender, about 8-10 minutes.  Drain pasta.  In a large bowl, toss together the cooked pasta with the remaining salad ingredients.  Drizzle with dressing and toss to coat. 

Serves 4

Chicken and Vegetable Stir Fry

4 servings of cooked rice (do not add salt or fat when preparing)
2 tsp dark sesame oil
1 pound boneless skinless chicken, cut into chunks or strips whichever you prefer
3 cups thinly sliced napa cabbage
1 cup sugar snap peas
1 large red bell pepper, thinly sliced
3 Tbsp low sodium soy sauce
2 Tbsp hoisin sauce
1 tsp cornstarch
1/2 tsp red wine vinegar
2 green onions, sliced

Heat a large skillet.  Add oil.  Add chicken and cook 2 minutes on each side or until done.  Add cabbage, peas, and bell pepper.  Cook 2 minutes or until crisp-tender, stirring occasionally.  Combine soy sauce, hoisin sauce, cornstarch and vinegar.  Stir with a whisk until cornstarch is dissolved.  Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.  Serve chicken mixture over rice and sprinkle with green onions.

Serves 4