Southwestern Black Bean Salad
Skinnytaste.com
Servings: 13 - 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt 
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g 
• Protein: 3 g • Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 scallion, chopped
• 1 1/2 - 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced 
• 1 diced jalapeno (optional)

Directions: 
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

From:  http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

ASIAN PEANUT NOODLES WITH CHICKEN 
Peanut noodles just got a make over! Stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.

Get this recipe at SKINNYTASTE.COM

Servings: 6 • Serving Size: 1/6th of recipe
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g 

For the Peanut Sauce:

• 14.5 oz fat free chicken broth
• 5 tbsp peanut butter
• 1 tbsp Sriracha Chili Sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

 For the chicken:

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha Chili Sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed (3 for chicken, 2 for veggies)
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

Saute Veggies:

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw 
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• cilantro for garnish (optional)

DIRECTIONS:
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, Sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, Sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

QUINOA CHILI
This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free! 

INGREDIENTS

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups cooked quinoa
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced

INSTRUCTIONS

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
• Serve immediately with avocado, if desired.

NOTES:
Adapted from Cooking Classy

QUINOA CHILI RECIPE from www.damndelicious.net

zucchini noodles with basil balsamic marinated tomatoes
serves: 1
notes: If you don't want to spring for a julienne peeler, long strands from a regular peeler would be equally tasty. Also, I stop peeling the zucchini when I reach the inner seed-y part of the vegetable.

1 heaped cup of small tomatoes, halved
splash of balsamic vinegar, about 1 tbsp
splash of extra virgin olive oil, about 1 1/2 tbsp
1 tsp finely minced garlic
1 sprig of basil, leaves finely sliced
salt + pepper
1 medium zucchini
handful of pine nuts

In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.

Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.

Spoon the marinated tomatoes on top of the zucchini strands. Garnish the top of the dish with some extra basil and the pine nuts.

* all images, text and recipe from Laura, The First Mess