We had friends over recently, and I made my chicken tacos. I also put out blue corn tortilla chips with home made salsa and guacamole. I also made this 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, makes things a lot easier.
I also made this delicious recipe that was in Cooking Light this month. 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.
Not low carb.
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