Hot, hot, hot and good, good, good !
4 servings
129 calories per serving
2 11 oz. cans of corn, well drained
2 T butter, soft
¼ t grated lime zest
2 t lime juice
½ t minced chipotle pepper in adobo sauce (available in the Mexican section of your grocer – or with most other Goya products)
1 t chili powder
½ t Kosher salt
Melt the butter and mix in the rest of the ingredients other than the corn. Then stir in corn and simmer until heated through.
Spicy hot and spicy good. You can tone this one down by using chili powder instead of chipotles, but it you like it hot, roll with it 🙂
4 servings
360 calories per serving
2 c finely chopped cooked chicken breasts (Perdue Shortcuts work great here)
1 ½ t diced chipotle peppers in adobo sauce (available in the Mexican section of your grocery store)
2 T Miracle Whip lite
2 T light ranch dressing
8 slices Italian bread
8 slices tomato
4 fat free cheese slices
ICBINB Spray
Heat Panini grill. Mix chicken, chipotles and dressings and fill bread slices, then add tomatoes and cheese and spray outside of bread with I Can’t Believe it’s Not Butter spray (about 5 squirts per slice of bread) and grill about 2 minutes per side or 4 minutes total in a Panini press.
Black Beans are a great source of fiber and a great, filling addition to many salads, stews, etc. In this purer form, their earthy flavor really comes out.
4 servings
368 calories per serving
2 cans black beans, drained and rinsed
1/4 small red onion
2 garlic cloves
2 T olive oil
1 c water
1/2 c sofrito (jars are sold in the Mexican section of your grocery store – near the Goya products)
2 T cilantro leaves
8 T light sour cream (2T per serving)
Place red onion, garlic and sprigs of cilantro in small food processor and puree. Remove and set aside. Place oil in small sauce pan and heat. Add garlic and onion mix and saute until tender, about 3 minutes. Place beans, water, sofrito and 1 T cilanto leaves in blender. Blend on medium speed until desired consistency – I like some big chunks left in mine, so I don’t go too crazy here. Stir into saucepan and heat through. Pour into bowls and top each bowl with 2 T sour cream and serve immediately.
