Cowboy Caviar

Okay, so I admit I haven't actually made this one, but there is no way this tastes bad. I'll let you know what I think once we give it a taste test.

15 1/2 oz can pinto or black beans, drained and rinsed
11 oz. can corn, drained
2 medium tomatoes, seeded and diced
3 green onions, minced
1 large or 2 small avocado , diced
1 cup chopped fresh cilantro
1/2 cup prepared salsa
3/4 t salt
1/2 t pepper

Combine all ingredients in a bowl and toss gently. Chill for 30 minutes to 1 hour. Serve on a bed of greens or as a dip with tortilla chips.

Source: delish.com

Whole Wheat Pasta Salad

I make a big batch at the beginning of the week so that there are easy, go-to lunches in the fridge. This would also be a good pot-luck dish. Great for hot summer days. Add other veggies and seasonings to make it your own.

1 box (16oz) whole wheat rotini pasta
1 1/2 cups frozen peas
1/2 chopped red onion
Balsamic Vinegar
Olive Oil
Salt
Pepper
Garlic Powder

Cook pasta according to directions on the box. When there are two minutes left on the pasta, add the frozen peas to the boiling water. Once pasta and peas are cooked, strain and rinse with cold water to cool the pasta down.

Dump pasta and pea mixture into a large bowl (preferably one that can be sealed for refrigerator storage). Add onions, vinegar, olive oil, salt, pepper, and garlic powder to taste. I would guess I use ¼ cup vinegar, ¼ cup olive oil, 1 t salt, 1 T pepper, and 1 T garlic powder, but we really like our seasonings!

Creamy Mashed Potatoes and Chives

Quick Note: For a smoother consistency, I use a hand mixer to blend the potatoes instead of a potato masher.

3 lbs peeled Yukon gold potatoes, quartered
2/3 cup fat-free milk
1 t salt
2/3 cup (5oz.) light cream cheese with chives and onions

Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Return potatoes to pan; add milk and salt. Mash potato mixture with a potato masher to desired consistency. Add cheese, and stir just until blended. Yield: 10 servings.

Calories: 172 Fat: 3 Protein: 6.1 Fiber 2.8

(Source: Cooking Light)

Littleton Green Beans

This is a McGill family Thanksgiving tradition. Very easy, very tasty. Kevin even made it for a potluck!

1 can french-style green beans, drained
1 can white shoepeg corn, drained
1 can cream of celery soup
1/2 c. grated cheddar cheese
1/2 c. chopped onion
1/2 c. sour cream
1/2 stick butter or margarine, melted
Ritz crackers, crumbled

Preheat oven to 325.
Mix first 6 ingredients and spread in casserole dish (9X13). Top with crumbled Ritz crackers and drizzle with melted butter. Bake, uncovered, for 45 minutes.

(Source: Kevin's Mimi)