Black Bean Pizza

Serves 4
Calories: 499

Fat: 16

Okay, so I found this recipe in my fitness magazine(March2011) and I am going out tonite to get the stuff to make it. Looks great. http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/healthy-takeout-recipes/

1      15oz. can black beans, drained and rinsed
1      cup thawed frozen corn kernals
4       plum tomatoes, chopped into 1/4 inch pieces
1/2    cup chopped scallions
1       tsp. ground cumin
1       tsp. chili powder
/1       avocado, diced into 1/4 pieces

1/2    tsp salt

1/4    tsp black pepper

16    oz pizza dough, regular or whole wheat

1      cup finely shredded reduced fat sharp cheddar cheese

1.  Preheat oven to 450 and place an empty baking sheet on the middle rack

2. In a medium bowl , combine the black beans, corn, tomatoes, scallions, avacado, salt and black pepper,
    aside.

3. Working on a lightly floured surface, roll the pizza dough into 13inch circle. Transfer to warmed baking sheet and crimp the edges slightly to form a lip at the edge of the crust.  Top with black bean mixture, sprinkle with the cheese and bake 20 minutes or until crust is golden brown. Cut into 8 slices and serve.

Tuna Fish Pita

Okay, so I really don't have all the ugly nutrition information for this but I have to tell you that tuna fish sandwiches have been my fall back meal lately. I thought I would share how I make it.

can a tuna fish
fat free miracle whip
diced up onion
diced up apple 
diced up sundried tomato (just cuz I had them in the frig forever for another recipe that I never made  lol)
sliced fresh tomato
 I used whole wheat pita bread (MY NEW FAV!!!) after opening pita pocket  up I laid inside two to three slices of tomato and then scooped some tuna fish inside... OMG!! I love the simplicity of it. Light, refreshing and filling.

Til next time..
Toodles
Heather

Kickn Creamy Chicken Stew in a slow cooker with frozen chicken breast

Servings:10
Calories: 293
Fat: 5.0


5   chicken breast  frozen
1   16oz. jar Salsa Verde
2   cans Black Beans
1   can Sweet Corn
1   can Diced Tomatoes with no salt
1   tsp  Ground Cumin
1  3oz packge of Cream Cheese

Directions;
Place chicken breasts in bottom of slow cooker. Add remaining ingrediants except cream cheese.
Cook for 6-8 hours. (depending on your cooker) At this point I removed about 1/2 of the liquid because I like my sauce thick, like a stew. You can leave the liquid if you want a soup. Add cream cheese, cook on warm for 30 mins, then stir.
****Recipe found at Spark Recipes by APRILDAWN678 member
This can be placed over rice or wrapped in flour tortillas( not included in nutritional info)
***my changes was I used thawed chicken breast because they were already in frig and they cooked and i shredded them into the stew. I also couldn't find my cumin so I used a part envelope of taco seasoning. I also added more than 3 oz of cream cheese but I did use the fat free cream cheese. ***  It was very good.
I had made a zesty black bean soup that was very similar to this. The biggest difference was this added chicken and the other had no meat.

This is a quick picture before I shredded up the chicken and added cream cheese. Looks good, doesn't it?!

Enjoy!!!