Cafe Rio black beans

Description:
You might want to double this if your family loves black beans.

Ingredients:
1 can black beans
1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. cumin
2 tbsp. oil
1/2 tsp salt
2 tbsp. chopped cilantro

Directions:
Heat oil, cumin, and garlic. Throw in the rest until warm.

Café Rio Lime Rice

This is SOOO good!

Ingredients:
1 c white rice
2 T chicken broth, + broth to cook rice in
1 T fresh lime juice
1 T garlic powder
1 T dried minced onion
Pinch of salt

Directions:
Cook all ingredients for rice directions, substituting chicken broth for water. When rice is done, add…

1/2-1 c chopped cilantro
1 T fresh lime juice
1 c green enchilada sauce

Kickin' Chicken with Fries

From Zonya's Lickety-Split Meals
Serves 4

1 c. salsa or picante sauce
1 T. firmly packed brown sugar
1/2 T. Dijon mustard
1 (4 oz each) boneless, skinless chicken breast
1 bag (24 oz) Ore Ida potato wedges*
1 bag (16 oz) frozen green beans
2 T. water

Preheat oven to 450. Arrange oven racks to accomodate both a baking sheet and a 9x13 baking dish. Mix together salsa, brown sugar & mustard in a 2-cup measuring cup. Place chicken in a 9x13 baking dish. Pour sauce over chicken. Put in oven.

Spread out potato wedges on nonstick baking sheet. (I like to put it on a foil lined sheet for easy clean up.) Set timer for 25 minutes.

Place the green beans & water in a microwave-safe dish, cover and cook on high 12 minutes. (You will leave the veggies set in microwave 10 minutes longer.) At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. Enjoy!

*If you prefer, make the homemade version of Oven Fries, which is what I did. :)

Oven Fries
Serves 4

4 med. (6 oz each) baking potatoes (also try sweet potatoes, they're great!)
1 T. canola or olive oil
1/2 t. Mrs. Dash or Spike seasoning
salt, pepper, and ketchup

Preheat oven to 375 (or just follow the above recipe, like I did). Coat a nonstick baking sheet with cooking spray.

Thoroughly wash and scrub potatoes--peel if non-organic. Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss. Sprinkle seasoning over potatoes and toss. Spread seasoned potato wedges over baking sheet. Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish. Sprinkle lightly with salt and pepper to taste. Serve with ketchup. --Keri

Pretzel Salad

I dont have a picture for this recipe, but belive me, you will not be disappointed if you try it, it is amazing! It is more of a dessert then a salad that you would serve with dinner...

2 cups crushed pretzels
1/2 cup melted margarine
2 tbsp sugar
12 oz. container cool whip
8 oz. cream cheese
1 cup powdered sugar
2 cups boiling water
large box raspberry jello (.6 oz)
1 large bag frozen raspberries

1. Mix pretzels, margarine and sugar together and spread in a 9x13 pan, bake at 350 for 10 minutes. Let cool (works best if you cool it in refridgerator....it needs to be 100% cool, or the pretzels will go soggy)
2. Mix cream cheese and powdered sugar, then blend in cool whip (leave out enough cool whip to spread over whole dish), spread over pretzel crust.
3. Mix water, jello and raspberries. Chill (if you put the raspberries in with the water and jello while they are 100% frozen, it will cool the mixture enough). Spread over top of cream cheese mixture.
4. Spread remaining cool whip over top.
5. Serve immediatly, or chill and serve later.

This is SO dang good!