• 1- 15 oz. canned corn
• 1- 15 oz black beans
• 1- 15 oz black eyed peas
• 1 green pepper, chopped
• 1 red onion, chopped
• 8 roma tomatoes
• ½ bunch cilantro
• 1 cup light Italian dressing
• 2-3 tsp. cumin
• salt & pepper to taste

Mix all ingredients and refrigerate 30 minutes before serving. Makes great leftovers!

• ½ cup chopped green bell pepper
• ½ cup chopped celery
• ½ tsp. minced garlic
• 8 cups canned fat-free chicken broth
• 1 (6-ounce) package tri-colored tortellini
• 1 (15-ounce) can great Northern beans, drained and rinsed
• 1 ½ cups chopped tomatoes
• 1 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• Salt and Pepper to tasted

1. In a large pot coated with nonstick cooking spray, sauté the green pepper, celery, and garlic until tender, about 5-7 minutes.
2. Add chicken broth and bring to a boil.
3. Add tortellini, reduce heat and cook 15 minutes or until tortellini is done.
4. Add beans, tomatoes, oregano, basil, and salt and pepper. Continue cooking 5 minutes longer.

Makes 8 servings

Cooking Light June 2008
Yields: 4 servings

• 1 T grated lemon rind
• 5 T fresh lemon juice, divided
• 1 T extra virgin olive oil
• 1 tsp. honey
• ½ tsp. Dijon mustard
• ¼ tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 cup fresh corn kernels (~2 ears)
• ¼ cup thinly sliced basil leaves
• ¼ cup chopped red bell pepper
• 2 T finely chopped red onion
• 1 puond lump crabmeat
• 8 (¼ inch thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

1. Combine rind, 2 T juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
2. Reserve 1 ½ T juice mixture.
3. Add remaining 2 T juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
4. Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates.
5. Drizzle about 1 tsp. reserved juice mixture over each serving.
6. Top each serving with 1 cup corn and crab mixture.

• 1 slice whole wheat bread
• 2 T. low-fat milk
• ½ cup finely chopped onion
• ¾ cup canned unsweetened pumpkin
• ¼ cup fresh or 2 tsp. dried parsley
• 1 egg
• 1 T. dried oregano
• Freshly ground pepper
• 1 package Morningstar Farms Crumbles
• 1 15 oz. can kidney beans, drained and rinsed
• 2 T dark Brown Sugar
• 2 T Orange Marmalade

1. Preheat the oven to 375° and spray a bread pan (apx. 2 quarts) with cooking spray.
2. Tear bread and let soak in milk for 1-2 minutes. Thoroughly mix in all but last four ingredients.
3. Add the crumbles and beans and mix thoroughly with your hands.
4. Form into a loaf shape and place into pan.
5. Mix pumpkin and brown sugar and spread on top of loaf.
6. Top with a few dollops of orange marmalade (don't skip this step!)
7. Bake for 1 hour and let sit for 10 minutes before slicing.

• Salmon filet
• ¼ cup pineapple juice (opt.)
• 2 T. lemon juice (opt.)
• Brown Sugar
• Chili Powder
• Cumin
• Crushed Red Pepper
• Cinnamon

1. Pre-heat oven to 400°. Optional: marinade salmon in pineapple and lemon juice.
2. Layer baking dish with aluminum foil and place salmon on top.
3. Sprinkle salmon with seasonings according to taste (be careful with the chili powder, crushed red pepper, and cumin)
4. Bake in the oven for 15-20 minutes. Salmon should be firm when press on top with a fork.

• 2 tsp. ground cumen
• 2tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. cinnamon
• 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
• 1 T. vegetable oil
• 1 large onion, chopped
• 4 galric cloves, minced
• 2 14.5 oz cans diced tomatoes, undrained
• 1/2 cup salsa, mediun heat
• 3/4 cup Sun-Maid Golden Raisins
• 1 16 oz. can red or black beans, drained

1. Combine seasonings and coat chicken evenly (and liberally!).
2. Heat oil in a large saucepan over medium heat, add onion and cook 5 minutes stirring occassionally.
3. Add chicken and garlic, cook 3 minutes stirring occassionally.
4. Stir in tomatoes, salsa, and raisins. Bring to a simmer. Cover and simmer for 10 minutes.
5. Stir in beans. Cover and continue to simmer for 5 minutes.
6. Serve in bowls topped with a dallop of sour cream, a sprinkling of cheese, and cilantro. Enjoy!