1 can undrain tomatoes
1 jar Thick ''''N Chunky Salsa
1 can black beans, rinsed, and drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
Reduce heat to low; simmer 10 minutes.
Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Diet Grape Spritzer:
1 cup 100% grape juice
1 cup seltzer water
1 teaspoon honey (or to taste)
Blend or stir until mixed. Serve over ice.
Try this method using other fruit juices or fresh and frozen fruits processed in a blender of Vita mix.
GREEN BEANS IN GARLIC TOMATO SAUCE
1 lb. green beans, trimmed & halved lengthwise
1 lg. onion, chopped
2 lg. cloves garlic, finely chopped
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. paprika
2 cans whole tomatoes, drained & liquid reserved
1. Drop green beans in large saucepan of boiling salted water. Cook 2 minutes or just until crisp tender. Drain; run under cold water to stop cooking; drain.
2. Saute onion and garlic in butter in medium size saucepan for 3 minutes or until onion is softened. Stir in flour and paprika until well blended. Cook 1 minute. Stir in reserved liquid from tomatoes. Cook, stirring constantly until sauce is slightly thickened, about 2 minutes.
Healthy Chopped Slaw
1/2 head green cabbage (about 1 pound), shredded on a box grater
1/2 head purple cabbage (about 1 pound), shredded
Kosher salt, plus 1 teaspoon
1 carrot, shredded (1 cup)
1/2 teaspoon celery seeds
1/2 cup low-fat mayonnaise
2 tablespoons whole-grain mustard
3 tablespoons dark brown sugar
3 tablespoons pineapple juice
1/2 cup low-fat buttermilk
Freshly ground black pepper
1/4 teaspoon cayenne
Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.
Toast celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed.