Friday, October 28, 2011

Black Bean and Corn Salad/Salsa

I'm not sure if you all experience what I experience, but EVERY TIME I buy cilantro it goes bad before I can use it all. Last night, I was craving some sort of corn and black bean salad/salsa. I went to my fridge and got creative! I absolutely LOVE the flavor of cilantro so mine has extra, but feel free to add to your taste level! Thanks to Katie for the onion powder suggestion since I was out of red onion and felt yellow would be too strong! Feel free to add/delete items to your taste buds - GET CREATIVE!

1 can black beans (drained and rinsed)
1 cup frozen corn (thawed) - or 1 can corn
1 Roma tomato (seeded and diced) - or 1/2 cup canned diced tomato
1 red pepper (diced)
2 tbsp cilantro (chopped)
2 tbsp chopped green chilies
1 tsp onion powder
1 tsp cumin
1 tbsp lime juice
1/2 tbsp crushed garlic
1.5 tbsp vegetable oil
Salt and Pepper to taste

Combine all items in a bowl. Stir and let chill! You can also serve immediately if you are impatient like me! ;)

I got 4 portions (1 cup per serving) clocking in at 4P+ each!

Serve with some Spanish rice, on top of a black-bean burger, with tortilla chips, on salad....ENDLESS possibilities!

Isn't it GREAT when you can 'use what you have' on hand to get a filling and delicious result?

What are some of your 'use what you have' recipes?

Thursday, October 27, 2011

Mama's Roast with Potatoes and Carrots

If anyone knows my mama (Kathy) you will likely agree that she is an AMAZING cook. She loves to cook for people - it gives her joy (and we all love to eat her food)! I was craving a 'homecooked' meal and decided to take a stab at her 'famous' roast with potatoes and carrots! I have made this recipe before, but it has been a few years. This turned out FABULOUS! What is even better is that it cooked all day so when I got home dinner was READY! :) This makes a LOT and will make a nice addition to the soup I plan on whipping up this weekend with the leftovers!

Kathy’s Roast with Potatoes and Carrots

1 Small Chuck Roast (mine was 2.5 lbs), trimmed
1 pkg. of Onion Soup
1 can of Beef Consommé
1 can of Golden Mushroom Soup
5 – 6 Idaho Potatoes (or whatever you have on hand/prefer)
Handful of carrots (or more if you like!)

Put all ingredients in crock pot on low. Cook all day.

**You might need to add a can of beef broth or water to cover the meat. - I added both!

Everything was set/prepped/etc. was ready to go the night before!

Quick assembly in the morning!

Finished (DELICIOUS) product!

Wednesday, October 26, 2011

Tour De North Carolina

I know it has been a while since I've posted, but I have been BUSY! I was lucky enough to be able to go home to The Great State (North Carolina) for almost a week.  I thought I would share with you a few pictures as a 'guide' through my trip!

STOP #1: Greensboro, NC/High Point, NC

My little 'sister' Meredith lives in Greensboro and I had to lead a training session 20 minutes from there on Thursday, so we decided to have a slumber party! We went out to dinner with some of her friends from Law School (Hello, Half Priced Wine <3) then crashed for the night. We have been friends since we were little girls (our mom's are BFFs) and it's always nice to see her!

STOP #2 Raleigh, NC

Meet Grady! Grady is my new little nephew. I am so in love with this little boy! He's in the 95% for length - He's going to be TALL! :) I stayed with my brother and sister in law on Thursday night and got some good lovin' off of Mr. Grady!

Me and the LOVELY bride Janine

Me and my date (Brandle)!
Friday night took me to a dear friend's wedding! Janine married her college sweetheart Craig in a BEAUTIFUL ceremony in Apex, NC! I loved her dress/decorations/etc.! It was a fun event to start the weekend off right! :) Afterwards, Brandle and I headed to Raleigh to go out for a little while before I went home to Spivey's Corner.

STOP #3 Spivey's Corner

I always love being at home! I got to spend some quality time with my parents, grandparents, and cousins! :) I also went to eat lunch with my mama on Monday before heading to Raleigh for work part 2!

STOP #4 Raleigh (AGAIN)

Katie and I at the COM
(Source: Katie)
Monday night Katie and I had a recruiting event at a supply chain career fair at our Alma Mater (NCSU College of Management)!  We were able to teach two courses the following morning (Intro to Operations and a Procurement class)!

After playing professor, then had to immediately head back to Atlanta for some SAP training (THREE DAYS of it)! It was a great trip home and will be my last visit there until Christmas!

Thursday, October 20, 2011

Ranch Pasta Salad MAKEOVER!!

So, I have a slight obsession with pasta salad (okay, pasta in general). I came up with the idea to create my own pasta salad recipe that mimics the delicious (and pointy) Kraft Ranch and Bacon Pasta Salad! A couple of trial and errors later - I've SUCCEEDED! I thought this would be a PERFECT chance to share the recipe with you all! I love having pasta salad as a side to go with soup, burgers, etc! I know it is typically a "summer" food, but I enjoy it year round! :)

Betsy's Ranch Pasta Salad

6 oz dry Picollini Pasta with Fiber (this is new, so any whole grain/wheat pasta will work)
1 1/2 cup frozen mixed vegetables (cook in the microwave for 3 min with some water - DRAIN)
1/3 cup fat free sour cream
1/4 cup light mayonnaise (I used Dukes Light - use what you have on hand!)
2 tablespoons dry ranch seasoning (Hidden Valley Ranch Dip packet)
1 tablespoon Mrs. Dash Garlic and Herb Seasoning (optional)

Cook pasta in lightly salted water and drain. While pasta is cooking, mix sour cream, mayo, ranch seasoning, and Mrs. Dash  in the bowl you plan on storing the salad. Add your cooked and drained mixed vegetables; stir. Next, add in your pasta and combine all ingredients. Chill for at least 2 hours. ENJOY!

I calculated 4 servings (~1.25 cups each) at 6 P+ on WW. You could also add Ham, Bacon, Chicken, etc. to get extra protein or to transition into a meal! (This would impact P+ values!)

TIP: This is even better after chilling overnight and makes a PERFECT lunch addition! :) I enjoyed it with a reduced sodium soup at hand today!

What are some of your favorite 'lightened up' recipe makeovers?