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

7 layer mexican salad

Salad:
1 box of Jiffy cornbread
2 cups of chopped romaine lettuce
1 can of black beans rinsed and drained
1 can of corn drained
1 orange bell pepper diced
1 cup tomatoes diced
1 cup shredded low-fat cheddar cheese
2 stalks chopped green onions for garnish
Dressing:
1 avocado
1/4 cup cilantro
1/2 jalepeño
2 limes (juice)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic salt

Directions

Dressing:

• Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.

Seven-layered salad:

1. Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread.
2. Add half of the romaine lettuce on top of the cornbread for the second layer.
3. Next, add half of the black beans.
4. On top of the beans, add half of the corn.
5. After the corn, pile on half of the bell peppers.
6. Following the bell peppers, sprinkle half of the tomatoes on top.
7. Toss half of the cheddar cheese on top of the tomato layer.
8. Drizzle half of the dressing onto the salad.
9. Repeat steps 2 through 8.
10. Finally, place the green onions on top of the salad and enjoy!

Serves 8.

Crockpot Tortellini

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese Cut into 8 pieces

Place all ingredients in crockpot.
Cook on low for 5-6 hrs.

Crockpot Chicken Tacos

4-5 chicken breasts (mine were frozen)

salt/pepper/garlic powder

1/2 of an onion, diced

1 (4oz.) can green chilies

2 tomatoes, diced

taco seasoning

*Put chicken breasts in crockpot and season with salt, pepper and garlic powder. As much as you like. Put about an inch of water in the bottom and cook on low for 4-5 hours. Take out chicken and shred up with a fork. Drain water out of crockpot and put chicken back in. Cover chicken with onion, green chilies, tomatoes and a little more garlic powder. Put a tiny bit of water so the bottom isn't dry. Sprinkle about a Tablespoon of taco seasoning over the mixture and stir all together. Cook on low for another couple of hours. Serve in tortillas with cheese and whatever else you like.