Pico De Gallo

Ingredients:
1 medium tomato, diced

1 onion, finely chopped

1/2 fresh jalapeno pepper, seeded and chopped

2 sprigs fresh cilantro, finely chopped

1 green onion, finely chopped

1/2 teaspoon garlic powder

1/8 teaspoon salt

     1/8 teaspoon pepper

Crock Pot Green Beans & Bacon

From: Lynaya Hernadez (Wendy's friend)

Ingredients

2 lb fresh string beans, cut into 1-inch lengths ( OR leave whole, cut ends)

12 slices bacon

2-4 tablespoon garlic, diced

2 medium onions, chopped

2 tablespoon olive oil

1teaspoon salt

fresh ground pepper

Directions

Place bacon at the bottom of the crockpot. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large crock pot, you can double the recipe.

Hawaiian Haystacks

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1 teaspoon salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, I like to have enough for leftovers
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like!
Serves 4

Black Bean Salad or Chip Dip or Burrito filling

Found this on All recipes.com but I changed a few things to our liking.  Wendy
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, I buy the peeled and then dice it myself
3/4-1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained, (I use 3 cans)  RINSE WELL and drain!
1 1/2 cups frozen corn kernels, I used a small frozen bag
1-3 avocado - peeled, pitted and diced
1 red bell pepper, chopped very finely
2 tomatoes, FRESH not canned, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro or up to a cup

1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.   Refrigerate for a few hours and the add right before serving.  Shake well and pour.
2.In a salad bowl, combine beans, corn, bell pepper, green onions, and cilantro. Stir well and cover, refrigerate for a few hours until ready to serve.  The colder the better! 
3. Remove salad bowl from Refrigerator, add avocado, tomato and pour dressing over mixture... serve, can be served with chips or eaten as a salad, or in a tortilla as a burrito.