Cowboy Caviar with Libby's Vegetable Pouches

 

We were given the opportunity through Recipe Redux to try Libby's new Vegetable Pouches. These little pouches were a great substitute for the normal canned vegetables because you can heat the vegetables right in the package. And who doesn't like to do less dishes? :) And considering I just cut my hand on a traditional can last week, it's nice to have a product that won't hurt my clumsy hands.

This Cowboy Caviar is one of our favorite appetizers. We took it to a party and it was a hit. It is a simple, fresh, and healthy salsa that is great on tortilla chips or any of your other favorite dipping devices. This recipe spotlights Libby's farm fresh sweet corn as the primary ingredient.

Ingredients
1 13 oz pouch of Libby's whole kernel sweet corn
2 avocados chopped up
3-4 Roma tomatoes chopped up
1/4 C chopped up purple onion
1 15 oz can of beans drained and rinsed (white, black, garbanzo, or black eyed peas)
1/4 c chopped up cilantro
1/4 C chia (optional)
1/4 C chopped up cilantro
1/4 tsp chili powder
salt and pepper to taste
juice from 2 limes

Directions
1. Toss together corn, avocados, tomatoes, onion, beans, and cilantro.
2. Then toss in chia, cilantro, chili powder, salt, pepper, and juice.
3. Serve at once or put in air tight container in the fridge.

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

An InLinkz Link-up

Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!

Ingredients

1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

Directions
1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Delicious White Bean and Avocado on Whole Grain Wraps

Bean and Avocado Wrap

I hope that your Thanksgiving weekend went well. We had a nice one. It seems so long ago now. Now we are in the mix of the holiday season. Good things are happening. We had a snow storm today. It is that time of year again. The fireplace is on and its a cozy afternoon inside.   

I have had this the past two days for Lunch. Both times it was sooo good. I thought today. I don't think I would have enjoyed a cookie anymore than I enjoyed this wrap. I love the way I feel so satisfied afterwards. Yum! So I thought I would have to share it. This is a great meal to take on the run too.

Ingredients
3 T cider vinegar
2 T grape seed oil
1 T chopped chipotle in adobe sauce
1/3 tsp salt
2 C shredded red cabbage
1/3 C carrot thinly sliced or shredded
1/3 C chopped cilantro
Optional* Thinly sliced red or yellow peppers 
1-15 oz can of white northern beans rinsed and drained
1 avocado (ripe)
2/3 C shredded sharp cheddar cheese
3 T red onion
1 T lime juice
1/2 tsp chili powder
1/2 tsp garlic powder
dash cayenne pepper (optional) 
4 whole grain tortilla 

Directions  (Serves 4)
1.  Beat together with a wire whisk vinegar, oil, chipotle chile, and salt in small bowl. Stir, cabbage, carrots, and cilantro * (peppers optional) stir until combined. Set aside.
2. Pour beans and avocado in a blender and blend until creamy. Then sir in the onion, lime juice, chili powder, garlic powder,  and  * opt. cayenne,
3. Take the  4 wraps and lay them out flat. Divide the avocado mixture evenly on to the 4 wraps. Spread the mixture on to the wrap.
4. Pour the cabbage mixture on to the avocado mixture in even amounts. Roll them up. Serve.
(If you are eating them one at a time you could just store the avocado and cabbage mixture into separate containers in the fridge. Then you could make them one at a  time. It should stay good for 3-4 days.    
*Spinach or tomato basil wraps would be great also

Guacamole with Feta and Tomatoes

This is a yummy snack or a great addition to your lunch or dinner. It has a great flavor.  


Ingredients:
2 Avocado pitted and mashed.
1 roma tomato chopped in small pieces
1/4 C fetta cheese
1/8 C chopped purple onion
1 tsp salt
1 T lime juice
1 dash of chili powder

Directions:
1. Stir all ingredients together in a bowl until all combined. Serve or cover and leave in fridge till ready to serve.

 

Northern Bean Dip

This dip is a great way to get your family to eat beans. If you are like me, I am always looking for new ways to enjoy beans. Here is another great recipe too.  It tastes good and is good for your too. Some of my family liked theirs heated up. Cold or warm works. If you wanted to make your own homemade beans that would be fantastic, if not you can use the canned ones.  

Ingredients:
2- 14 0z canned of Northern Beans drained and rinsed
1 C salsa (I used homemade)
1 tsp cumin
optional * 1/2 onion diced
1/2 tsp sea salt with iodine
2 avocados peeled and mashed
1/2 tsp garlic powder
1/4 to 1/2 tsp chili powder
1/2 tsp salt
1 tsp lime juice
1 big tomato chopped up in pieces
Chili powder and sea salt to garnish
serve with chips or vegetables, or plain

Directions:
1. Mash or blend in food processor the beans, stir in the salsa, cumin and salt. Spread out in a 8x8 pan.
2. Then mash the avocados stir in the garlic, chili powder, salt, and lime juice. Spread on top of the beans
3. Spread cut up  tomatoes on top and sprinkle with chili powder and a little salt. Let set in the fridge for about 30 min. To let all the flavors combine together. Enjoy! 

White Northern Beans with Vegetables on a Tortilla

I have been finding more ways to incorporate a variety of beans into my diet as well as my families. The more I read about the nutritional value and the benefits of eating them It gets me more motivated. It is also been said that the more you eat beans it is easier for your system to digest them because they are use to them. Here are some health benefits to Northern Beans. I have enjoyed making them in my pressure cooker but if you are in a hurry you can just used canned beans. Loved this veggie wash that I got from Desiree.:) Thanks Desiree.

Ingredients:
2 C northern beans* Mashed
1/2 tsp cumin 
1/4 tsp chili powder
3/4 tsp salt
2 avocados chopped up
3-4 Roma tomatoes chopped
4-5 green onions chopped
1/2 chopped jalapeno if desired
1/4 purple onion chopped up
juice from a fresh lime
10 whole grain tortillas (Homemade are wonderful)

Directions:

1. Mash Beans in a bowl with cumin, chili powder, and salt. Set aside.

2. Put all the cut up vegetables in a bowl and toss with the lime juice.

3. Spread the beans on the tortillas and then put the vegetable mixture on top. You can squeeze on extra lime juice if desired.

* Cooking  Beans in pressure cooker. 1. Rinse the beans. 2. Put in the pressure cooker. 1 C of beans to 2 C water, and 1 T coconut oil. 3. Set on high pressure for 30 min. and let the pressure release on its on if you aren't in a hurry. It is very simple. If you have time the night before you can soak them ahead. You can also add 1/2 tsp of baking soda while cooking them to add extra potassium.   

Amy's Sopa Especial

This recipe comes from my friend Amy. She taught a wonderful class today about clean eating, and how she feeds her family. I got a lot of great ideas. I love learning from other people. She shared one of her wonderful recipes with us and I asked if I could pass it along and she agreed. It tasted so wonderful. It would make a great lunch or dinner. It is all healthy ingredients and tastes so fresh. Black beans could be a yummy addition as well.

Sopa Especial

From the Kitchen of Amy Moreno

Rice and Broth Ingredients:

2 cups long grain brown rice

2 T chicken bouillon

1 clove garlic

¼ white onion (pull layers apart)

Pico de Gallo Salsa Ingredients:

2 cups chopped tomato (I like Roma’s)

1 cup chopped white onion

2/3 cup chopped cilantro

1 T chopped Serrano chili

1 T fresh lime juice (approx.½ lime)

Salt to taste. (you can also add a little sugar if the tomatoes aren’t sweet enough)

Add-ins:

1 ripe avocado (cubed)

3 limes (quartered)

3 boneless skinless chicken breasts (shredded)

Instructions:

1. Cook brown rice as directed on package. Set aside.

2. Boil chicken breasts in 8 cups of water with bouillon, garlic and onion for flavor.

3. When chicken is cooked, remove from pan. Set aside to cool.

4. Strain broth to remove onion chunks, garlic,and excess fat. (I usually use a gallon pitcher to strain the broth into so that I can easily pour it back into the pan later.)

5. Clean out pan with a paper towel, then return broth to pan. Keep warm.

6. Combine salsa ingredients and put in a bowl.

7. Shred chicken breasts and put in a bowl.

8. Cube the avocado and put in a bowl.

9. Slice limes and put in a bowl.

To Serve:

Each person creates their soup (sopa) by serving themselves some broth, then adding the chicken, rice (about a ½ cup), salsa, avocado, and lime juice. 

* They said you can sprinkle on a little cayenne to give it a little more bite. 

Layered Bean Dip with Black Beans

This is a nice layered Bean Dip for the holiday weekend. We put it in a glass dish to show off the layers. A narrower dish would work even better if you are going for even more of a visual splash. I really liked the black beans in it instead of the traditional refried beans. It is a great way to eat vegetables too. You could dip vegetables in it as well as chips. Have a safe New Years Weekend!

Ingredients:

6 Roma tomatoes Chopped in bite size pieces
1 tsp sea salt with iodine
4 scallions chopped up ( washed green onions)
3 T lime juice
1/4 C chopped up cilantro
1-2 jalapenos chopped in small pieces
1 140z can black beans drained
4 garlic cloves minced
3/4 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 3/4 C sour cream
1 to 2 T salsa or taco sauce
3 avocados mashed up or pureed
1 tsp sea salt
1/2 tsp chili powder
2 T lime juice
2 tsp minced dried onions

Directions:

1. In a bowl mix together chopped tomatoes, and salt. Let them drain in a colander for 30 min.
Then stir in scallions, lime juice, cilantro, peppers. Set the bowl aside

2. In another bowl pour drained beans in. Mash or puree them in a food processor. Then stir in garlic, salt, cumin, and chili powder. Spread in the bottom of the glass dish.

3. In another bowl mix together sour cream and salsa set aside.

4. In a separate bowl. Mix the mashed or pureed avocado salt, chili powder, lime juice, and onion. Spread the avocados on top of the bean mixture carefully.

5. Then spread on the sour cream on top of the avocado mixture.

6. With the final layer being the tomato mixture. Then toss the scallions on top.

7. You can serve right away, or cover and put in the fridge. You can make up to a day ahead of time.

Tomato Relish on Wraps with Hummus and Chicken

These colors are so fun to look at it is kind of mesmerizing. It is fun to be able to grow all these wonderful vegetables. It was nice to eat them raw, so it the colors didn't fade much. Eating vegetables can be fun when you find the right combination. This relish would taste great with chips or just eating plain by the spoonfuls. Yum
I chopped them all up on the cutting board.

Then tossed them all together.
Then added lime juice, salt and pepper
Then we put it on wraps that had a little bit of hummus spread on them. Put on a few pieces of chicken and dinner is ready.

Ingredients: feeds 6 or more
2 green peppers chopped small pieces
1/2 jalapeno deseeded and diced in small pieces
6-7 Roma tomatoes diced in small pieces
1/3 C diced red onion
3 to 4 ripe avocados copped in small pieces
2 1/2 T fresh lime juice
2 tsp sea salt with iodine
1 tsp fresh ground pepper
1/8 to 1/4 tsp chili powder* optional
hummus * optional
6 whole grain wraps or tortillas (I made homemade)
1 to 1 1/2 C cooked diced chicken * optional (I put some taco seasonings on it.)

Directions:

1. Cut up all the vegetables. Toss into a bowl. Toss in the lime juice, salt pepper and chili powder.

2. Spread a thin layer of hummus on the wrap. Spoon on some of the tomato relish and put on a few pieces of chicken.

Enjoy! It was a very tasty meal. :)

Guacamole with Tortillas and Vegetables

I had some avocados so I wanted to put them to good use. This made a nice meal. You could lots of different kind of vegetables and throw them on top of the guacamole. My son was asking for more after it was all gone. That was a good sign. He likes the homemade tortillas too. We love guacamole around here. :) This has some extras in it, to make it extra yummy. This is another light and easy meal.

Ingredients: Serves 4
Guacamole:
2 ripe avocados
1/4 to 1/2 tsp chili powder
2 minced garlic cloves
salt and pepper to taste
1 to 2 T salsa
1 to 2 T lime juice
1/4 C finely chopped white onion or purple
2 Roma tomatoes chopped in small pieces

Vegetable tortillas:
guacamole (recipe above)
6 whole grain homemade or store bought tortillas (I used spelt flour for the homemade tortillas)
cut up vegetables zucchini, tomatoes, carrots, cucumbers, mushrooms, green onions etc....
salsa
Directions:

1. For the guacamole prep. Mash up the avocados till all smooth. Then mix in everything but, the onions and tomatoes. Then fold the onions and tomatoes in.

2. Then spread about 1 T guacamole on tortillas and then a thin layer of salsa. Throw on the vegetables of your choice. Then drizzle on some more salsa. Fold them in half. Serve!

Avocado Omelet

I have fond memories of a cooking class in high school. It was always such a treat to eat yummy foods. My children have enjoyed their cooking classes in high school too. It is wonderful they offer them still. One of the things that I remembered making was an avocado omelet. I loved it! It was something I had never had before. That memory is from about 35 years ago.

It is cool how food memories can bring us back to happy memories of the past. I am sure each of us can smell, see or make a certain food and have memories of that food, when we had it in the past come flooding back. Food is an important part of our lives. As long as we keep it in balance, it can bring a lot of enjoyment. I love being in my kitchen creating and having my family around. I think that is important time, for all of us. It is wonderful to create, and have family times in the kitchen. Modern convinces are wonderful, but it concerns me that those wonderful family times are being missed, with our fast paced world.

I loved coming home to my Mom in the kitchen making something. It was also fun to help her create as well. I have fond memories of baking Christmas treats as a family. Make time to create those memories for your family too. Those are the memories that last. =) A couple things my children have had fun with it is doing iron chef. They picked an ingredient, and then they all had to make something out of it. They also had fun video taping their own cooking show. Everyone has to figure out what works for them. Family time is so important.

I decided to try a new version of the avocado omelet. I have found sometimes chopping up the vegetables smaller helps my children to eat them more readily. You can be creative and make one too. The family loved it. They ate the pan clean. Success!

Ingredients:

8 eggs
1/4 C milk
2 T butter
Salt and white pepper, to taste
2 avocados
2 leek chopped in small pieces
3 garlic cloves minced
1 C cilantro chopped up
1 dash of cayenne
1 tsp cumin
2 T olive oil
1/4 to 1/2 C water
1/2 C sliced cheese (I used Gouda)
Directions:
1. Beat eggs with milk for about 2 min. They will turn a pal yellow.
2. Heat a skillet on med. low. Place butter in the pan. Let the butter melt.
3. Pour the eggs in the pan. Let the eggs cook a couple minutes.
4. In the mean time. Place avocados, leek, cilantro, garlic, cumin, Cayenne, and olive oil in the blender or food processor. Pulse 1 or 2 minutes. It was the consistency of guacamole.
5. You scoop the avocado mixture on top. (You could mix it into the eggs after beating them as well)
6. Lift up the edges on the egg , pour 1/4 to 1/2 C water to the sides. Place lid on and let steam. It should cook 3-5 min. I then put a few slices of cheese on and let it cook a couple extra min. I served it right out of the pan. Saves on clean up time.

Pulled Pork Avocado Sandwiches

One of my friends, Nicole, has another great food blog that I love to check. Heat Oven to 350 is a great combination of goodies and delicious looking meals. I have to stop myself from making all the incredible cookies and treats that she makes. When I saw her recipe for Avocado Pulled Pork Sliders I knew that would be a recipe that we needed to try. I made a couple of changes, but it turned out great.

Beware, this will feed a small crowd.

1 tsp paprika

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground black pepper

1 T olive oil

1 Tbsp dried onion

1 tsp garlic salt

2 cups apple juice
1/3 cup prepared barbecue sauce
2 lb boneless pork shoulder roast

2 loafs French bread

8 thin slices provolone cheese

2 ripe avocados, seeded, peeled and cut into 1/4 inch thick slices
Green leaf lettuce

1. In a large bowl, mix together paprika, cumin, cinnamon, salt, pepper, olive oil, dried onion, garlic salt, apple juice, and barbecue sauce.

2. Place pork shoulder roast in slow cooker and pour sauce mixture over pork.

3. Cook for 4-6 hours in slow cooker on high until meat starts to fall apart. Shred with forks.

4. Turn oven on to broil. Slice French bread loaves in half. Lay slices of provolone cheese along one side of loaves. Put on cookie sheet and broil until bread is golden brown and cheese is melted.

5. Place a layer of avocado slices on the bread and then pile with meat and lettuce. Cut into slices and serve.

Delicious!

Tilapia Wraps

This is another way to serve fish. It was a nice variation for my family. Sometimes they aren't sure about having fish for dinner. I keep trying to find new ways to make it, because I think it is and important part of our diet. This mixture added some extra variety to our meal. =)
I am having fun using cabbage, to serve food on. You could use another kind of lettuce or wrap as well.
Choices are fun at meals. It makes it feel like a salad bar. It was a nice meal.

Ingredients:

5 small tilapia fillets
3 garlic cloves minced
2 T fresh lime juice
2 T coconut oil
1/2 tsp cumin

2 avocados cut up in small pieces
2 T fresh lime juice
1/4 tsp chili powder
1/2 tsp salt
1 tsp dried onion

2 Roma tomatoes cut up in small pieces
1 orange cut up in small chunks
1/2 C unsweetened coconut
1/2 kefir, sour cream, or plain yogurt
1/4 of a purple onion chopped of fine
nappa cabbage, iceberg lettuce, or another kind of wrap of your choice
cilantro for garnish

Directions:

1. Place fish on a plate or small pan. Mix lime juice and garlic together. Pour over fish, and let it sit about 15 min.

2. In a small frying pan on the stove, pour in the oil. Put the fillets in and fry, till all cooked. Cut up into small pieces.

3. In the meantime cut up the avocados. Put them in a bowl mix with, lime juice, cumin, onion and chili powder.

4. Put all of the toppings in separate bowls. Let everyone make their own masterpiece. You garnish with cilantro. You could squeeze a little more lime juice on top, if you had extra. Salt and pepper to taste. Tasty! I was pleased how nice all the colors looked together. Colors add a lot of appeal to a meal.

Eggs Rancheros with Brown Rice

This is a fun recipe you could make for a Valentines breakfast or dinner. We had it last night for dinner and ate it in one sitting. :) It was really good. I liked having all the vegetables in it. I wonderful complete meal.

Ingredients:
2 T coconut oil or oil of your choice
1/2 of green jalapeno chili chopped fine.
3 garlic cloves minced
1 onion chopped fine
1 red pepper chopped and seeds taken out
4-5 mini peppers * optional
1 C cooked sweet brown rice *optional
3 tomatoes (peel and take the seeds out of 2 tomatoes)
2/3 C Kefir or cream or milk
8 eggs beaten
salt and pepper to taste
1 handful of chopped up cilantro
1 avocado peeled and chopped into pieces
salsa or taco sauce

Directions: Serve 4-6

1. Heat oil in frying pan, on med. heat. Pour in the garlic, onions, peppers, chili, and cook until soft. Then add 2 of the chopped and peeled tomatoes, and cook another 3-4 min.

2. While cooking the vegetables, pour the eggs, and kefir* blend in the blender, or by hand beat. (I put some of the peppers in the blender too. If you have people who you are cooking for, who don't like chunks of vegetables. It is another way to make them not as noticeable.)

3. Then pour egg mixture into the pan with the vegetables. Mix until combined. Stir in the rice too. I put the lid on and stirred it occasionally. You can stir it less if you want it to be more of an omelet.

4. Once the eggs are all cooked. stir in the cilantro, or throw it on top. Garnish with cut up tomato and avocado. It tastes good with salsa or taco sauce. Salt and pepper to taste.

* The kefir or cream add a creamy texture to the eggs that we liked.