We had friends over recently, and I made chicken tacos.
I also put out blue corn tortilla chips with home made salsa and guacamole. I
also made a dip using a package mix (found in the tuna/salmon section), mango
chipotle salmon. I always use my food processor and/or blender whenever
possible, which makes things a lot easier.
I also made this delicious recipe that was in Cooking Light this month. It's delicious. I never made refried beans before, except straight from the can.
These are much better.
Cook 2 slices applewood-smoked bacon in a medium skillet over medium heat until
crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside. Add
1/2 Cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 5
minutes or until tender, stirring occasionally. Stir in 1/3 Cup fat-free,
less-sodium chicken broth and 1 (15-ounce) can drained and rinsed pinto beans;
mash with a potato masher to desired consistency. Cook until thoroughly heated,
stirring occasionally. Sprinkle with bacon and 1 Tablespoon chopped fresh
cilantro.
Make sure your bacon is gluten free if you care about that sort of thing.
This is definitely not low carb.
Enjoy!
No comments:
Post a Comment