Tex Mex Black Bean Salsa - Recipe

I found this in a magazine at the allergist's office and had to take a picture with my phone so I could try it out.

2 medium-sized Roma tomatoes, chopped
1/2 medium-sized red onion, chopped
3 scallions, chopped
1 15-oz can black beans, drained & rinsed
1 1/2 tbs taco seasoning
2 tbs sour cream or plain yogurt

1. Mix the tomatoes, onion, scallions, and beans in a bowl. Sprinkle the taco seasoning over the mix and toss gently.

2. Serve topped with sour cream or yogurt.

I made a big batch of this, but I didn't have scallions, so I used some red, yellow, and green peppers. I also included some pinto beans and corn kernels because I had some of that left over, and then I drizzled lime juice over the entire mix. Oh, and some cilantro.

It was good!

Mexican Chicken Casserole - Recipe

I'm sure there's a recipe out there somewhere for this, but this is what I threw together in honor of Cinco De Mayo!

10-12 oz cooked chicken, cut into bite size pieces (I used the dark meat from a whole chicken I roasted)
1 15-oz can black beans,drained & rinsed
1 15-oz can whole kernel corn, drained
2 oz onion, chopped
2 cloves garlic, minced
2 tsp olive oil
salt & pepper to taste
16 oz salsa
4 oz mozzarella cheese, shredded or diced

1. Preheat oven to 350 degrees.

2. Sautee the onion and garlic in olive oil.

3. Mix all ingredients, except for cheese, in a casserole dish. Sprinkle cheese over top. Bake for 25-30 minutes, or until cheese is bubbly.

This makes 8 servings, each with 213.6 calories, 6.2 g fat, 22.5 g carbs (3.9 g fiber), 16.3 g protein - 4 WW/Core+1

Chicken Tortilla Soup - Recipe

This is something I just threw together based on similar recipes I've read on the Internet. It's really filling.

Chicken Tortilla Soup - 1 serving

Mix the following in a sauce pan and heat:

1 cooked chicken breast, cut into bite sized pieces
1 cup chicken broth
60 g (1/4 cup) salsa
28 g (1/4 cup) shredded cheese

Pour into bowl.

Top with:

30 g (2 tbs) low fat sour cream
1 low carb tortilla, warmed in oven until a little crisp, cut into 8 pieces [I kept these on the side and just dipped them in the soup]