Serena's Egg Salad with Jalepeno Cilantro Hummus

Serena’s Egg Salad:

• 5 Eggs, hard boiled
• 1/8 C Red Onion, chopped
• 2 Scallions, chopped
• 1 Italian Zuchinni, lightly peeled and chopped
• 8 Grape or Cherry Tomatoes, halved
• 1/2 C Jalepeno Cilantro Hummus (recipe to follow)
• Add Sea Salt &/or Black Pepper as desired
• note: additional spices optional – fresh basil, chives, rosemary, nutmeg.

Combine all ingredients in bowl and stir. Serve atop a bed of greens,and drizzle with balsamic. OR atop toasted Ezekiel bread, drizzle with raw honey.
Regrigerate leftovers and use within 2 days.

Jalepeno Cilantro Hummus:

• 1 Can Garbanzo Beans, drained and rinsed
• 1 Jalepeno, chopped (include seeds for hot)
• 2 T Peppercinnis
• 1/2 bunch Cilantro
• 3 Garlic Cloves, peeled and chopped
• 1 Lime, juiced
• 1/8-1/4 C EVOO
• Add H2O for desired consistency

 Combine all ingredients in Food Processor or Magic Bullet. Refrigerate for up to 7 days.
Serve with Pita Chips, Tortilla Chips, or Rice Crackers.
Suggestions: Use in place of mayonaise for Egg Salad, Tuna Salad, Pasta Salad, Tortilla Spread for Wraps.

Black Bean Soup

Black Bean Soup
Thanks, Rocco DiSpirito!

Ingredients:

One 14.5 oz can black beans with liquid
2/3 c low sodium chicken broth
2/3 c store bought fresh salsa
2 teaspoons chili powder (I only used 1 tsp.)
2 TBLS reduced sugar ketchup - I used regular
3 TBLS real bacon bits, such as Hormel
Salt & Pepper

Toppings:
Greek Yogurt
1/3 c cilantro
Reduced Fat Cheese (Optional)

In a blender, blend 1/2 the can of beans & liquid, chicken broth & 1/2 of the salsa. Puree until smooth.

Add the rest of the ingredients, except toppings, bring to a boil & simmer for 9 minutes. Add salt & pepper to taste. Top with yogurt, cilantro (it says to add reduced fat cheese, too, but I didn't!)

Makes 4 servings - really 2 nice bowls @ 258 calories per larger bowl.

Slow Cooker Korean Tacos With Cucumber Salsa

Korean Tacos with Cucumber Salsa

Barbecue Meat:

2 1/2 - 3 pounds short ribs or chuck roast
1 Bartlett Pear peeled, and diced
3 green onions, sliced
3 tbsp Rice Vinegar Dressing
1/3 cup packed brown sugar
2 tbsp granulated sugar
1/2 cup Ginger Flavored Soy Sauce, or regular soy sauce
1/2 cup pear nectar
1/4 cup water
3 tsp minced garlic
3 tsp minced ginger
2 tsp coarse ground pepper
3 tbsp sesame oil

Directions:

Whisk together all the above ingredients. Place trimmed meat into slow cooker and pour the blended ingredients over meat.

Cook on high for 4-6 hours, or on low for 8-10 hours, until meat is tender, and easily pulls apart.

Cucumber Cilantro Lime Salsa:

2 cucumbers, thinly sliced
1/4 red bell pepper diced
2 scallions thinly sliced
1/4 cup snipped cilantro leaves
1 tbsp minced jalapeño, if desired
1/3 cup rice vinegar dressing
1 tsp sesame oil
2 tbsp lime juice
2 tbsp sugar
1-2 tsp fresh minced ginger

Directions:

In a medium sized bowl, toss together cucumbers, peppers, scallions, and cilantro.

In a separate bowl, whisk vinegar, oil, lime juice, sugar and ginger together.

Pour over cucumber mixture and toss to coat. Serve immediately.

Makes about 2 1/2 cups

To assemble Tacos:

Warm Sprouted Tortillas in microwave, on griddle, or wrapped in foil in oven.
Place desired amount of meat on heated tortilla.
Top with lettuce and Salsa. Drizzle with additional Ginger Soy Sauce if desired.

Makes 6-8 servings