Spinach Strawberry Salad

This is a great recipe that my friend Taylor has on her blog. It is light, delicious, simple and healthy.

1 lb. spinach
1 qt strawberries or raspberries
1/4 cup almonds
1 Tbsp sugar

Brown almonds and sugar in a skillet until just toasted and sugar melts onto almonds. If you wait too long the sugar will scorch and turn brown. You don't want this to happen. Put on wax paper to cool or any plate will do.

Poppy Seed Dressing

Mix together:
1/3 cup red wine vinegar
1/2 cup sugar (I always use 1/4 cup)
1 1/2 Tbsp minced green onion
1/4 cup olive oil
1 tsp salt
1/2 tsp poppy seeds

Drizzle over spinach and strawberries just before serving. Toss to coat. Sprinkle with candied almonds. Enjoy. For more recipes, visit www.icookandtell.blogspot.com

Cafe Rio Salad

Points? Points? Who cares about that? When it comes to this salad, I am not skimping. My friend Taylor and I got together to make freezer meals and this was one of them. I love it and so will you!!! With a few changes of my own, this is a great recipe to make when you are going to have company.

Cilantro-Lime Rice : Version 1
1 C Real Rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice or more to taste
2 tsp. sugar
3 tablespoons fresh chopped cilantro or more to taste

In a saucepan or rice cooker combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. (Follow directions for your rice cooker. I usually have to add more liquid to mine.)
You should double this to make enough rice.


Sweet Chicken, Beef or Pork: Version 1
Sauce:
1, 32 oz can of red enchilada sauce
1 cup brown sugar (or less)

Cook a small beef or pork roast in 1 can of sprite or coke and 3 cups of water for 6 hours in crock pot on low; drain and shred. Mix in sauce and cook for 1 more hour.

To cook the chicken (about 6 large breasts) just place in crock pot with the enchilada sauce cook on high 4-6 hrs or low 6-8 hrs. Add the brown sugar after the chicken is shredded.


Café Rio Pork or Beef
Night Before:
3 1/2-4 lb. pork or beef roast
2 T. brown sugar
1 to 1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix and rub on roast. Put in crock pot on low. Next morning add:
1 can coke
1 C chicken broth
2 Cloves garlic
1 onion

1 hr before serving shred roast and add 1 c. brown sugar.


Café Rio Ranch Dressing :
1 cup light mayo
1 cup butter milk
1 1/2 pkgs ranch dressing mix
3 tomatillos
½ bunch cilantro, chopped
2 garlic cloves, chopped
1/4 C or less lime juice
1 small jalapeño seeded.
*put all in blender and blend until smooth; chill until ready to use.

Put your salad together with any additional items you may like. I use fresh red or green lettuce, black beans, corn and onions that I have simmered together. Crushed chips if desired and cheese if desired. I have found that with this recipe there is no need for salsa, however, it would add to it. I hope you all enjoy this recipe as much as Taylor and I have.

Mexican Chicken & Black Bean Salad

Makes 2 servings (12 pts)

2 (4oz) Chicken breasts
1 (8 oz) can tomato sauce
1/4 C water
1 packet taco seasoning
1 (15 oz) can black beans
4 C spinach or lettuce
2 Tbs Sour Cream Low fat or FF
1/2 C shredded Cheese Mexican style
1/2 C salsa

Greese pan and put chicken in pan. Mix sauce, water and seasoning. Pour over chicken and bake 30 min at 375. Cut into strips and lay across a bed of lettuce or spinach. Place beans, salsa, and sour cream on top and sprinkle with cheese.