Santa Fe Chicken 2 lbs boneless, skinless chicken breast 14 oz canned diced tomatoes with green chilies 15 oz canned black beans 8 oz frozen corn kernels 1/4 cup cilantro, chopped 14 oz chicken broth 3 scallions, sliced thin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp cumin 1 tbsp turmeric 1 tsp cayenne pepper 2 tsp salt (divided) 1 tsp black pepper In the crock of a large slow cooker, combine the chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin, turmeric, cayenne pepper, and 1 tsp salt.  Season the chicken breast with the salt and pepper and place in the crock pot. Cook on low heat for 10 hours or on high for 6 hours.  30 minutes before serving,  remove the chicken from the crock pot and shred by using two forks.  Return the chicken along with the cilantro to the slow cooker and stir to combine with the cause.  Taste and season with additional salt and pepper if needed.  Garnish with the scallions and serve. Approximate Nutritional Values: http://www.food.com/recipe/santa-fe-chicken-chili-43640

Spicy Chicken Tostadas 1 tbsp olive oil 2 lbs boneless, skinless chicken breasts, cubed 1/4 cup chipotle peppers in adobo sauce 3 avocados, halved 8 tostada shells 15 oz canned black beans 1 cup cheddar cheese, shredded 3 cups romaine lettuce, shredded 2 cups tomato, chopped 1 red onion, finely diced 1/2 cup cilantro, chopped 1/2 cup scallions, chopped Juice of 3 limes (divided) Salt and pepper to taste Heat the oil in a large skillet over medium heat.  Add the chicken, chipotle peppers, salt, and pepper and toss to coat.  Cook for 12 minutes, or until the chicken is cooked through. Scoop the avocado meat into a bowl and mash with a fork.  Add the juice of two limes, salt, and pepper and mix well. In a small pot, cook the beans until hot, then spread a thin layer of them on top of the tostadas.  Top with chicken, shredded cheddar, lettuce, tomato, red onion, avocado mash, cilantro, and scallions.  Finish off with a splash of lime juice and serve. Approximate Nutritional Values: http://www.food.com/recipe/chicken-tostadas-403806

Black Bean Sliders with Spicy Orange Sauce 4 tbsp olive oil, divided 1 onion, finely chopped 15 oz can black beans, rinsed and drained 1/2 cup carrot, shredded 1/2 cup cornmeal 1/2 cup breadcrumbs 1 tbsp chili powder 1 tsp sea salt 1/2 cup cilantro, chopped 1/4 cup water 1 cup plain low-fat yogurt 1 tbsp orange juice 1 tsp tabasco sauce 14 slider-sized buns Burger toppings: lettuce, tomato, red onion, etc. In a small bowl, whisk together the yogurt, orange juice, and tabasco.  Cover with plastic wrap, then let sit in the fridge to allow the flavors to marry. Heat 2 tbsp oil in a large nonstick skillet, then add the onion and cook until slightly caramelized, about 7 minutes. Transfer the onions to a large mixing bowl and add the beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, and water.  Mash the ingredients together until fully combined, then mold the bean mixture into patties the size of the slider buns. (Note: if the mixture is too dry, add more water, one tbsp at a time.) Heat remaining oil in the skillet and cook the patties about 3 minutes on each  side, until lightly browned and crisp. Drain the patties on paper towels, then slide onto the buns.  Dress with a tbsp of the spicy orange sauce, lettuce, and tomato, then serve. Approximate Nutritional Values: http://low-cholesterol.food.com/recipe/slightly-spicy-black-bean-burgers-111462

Chinese-Style Ribs 20 - 25 beef ribs 2 tbsp fresh ginger, grated 7 cloves of garlic, minced 3 tbsp hoisin sauce 1-1/2 tbsp black bean sauce 1 tsp salt 3 tbsp sugar 2 tbsp soy sauce 2 cups beef stock 2 tbsp flour In a gallon-sized ziplock baggie, combine the ginger, garlic, hoisin, black bean sauce, salt, sugar, and soy sauce.  Whisk well to combine, then lay the ribs in the marinade. Leave the ribs to marinate for at least an hour in the fridge. Preheat oven to 320-deg.  Grease a large baking tray with 1” sides. Remove the ribs from the marinade (but don’t discard).  Place the ribs on the baking sheet and bake for 20 minutes. Pour the reserved marinade over the ribs and increase the temperature to 350-deg.  Bake for another 20-25 minutes. Remove the cooked ribs from the tray and let cool. To create the sauce, pour all accumulated juices from the baking tray into a small saucepan over medium-low heat.  Add the beef stock, stirring constantly. Strain the sauce through a sieve, then pour back into the saucepan.  Add the flour and whisk rapidly to thicken. Serve the sauce over the ribs and enjoy. Approximate Nutritional Values:  http://chinese.food.com/recipe/crock-pot-chinese-style-ribs-17070

Nacho Burgers For the Burgers: 1 cup black beans, cooked 1 cup pinto beans, cooked 1 cup tortilla chips, finely crushed 1 tbsp cilantro, finely chopped 1/2 cup salsa (see recipe below) 1/2 cup cheddar cheese, grated 1 scallion, sliced 1/4 tsp salt 1/4 tsp white pepper 4 Hawaiian buns, split 3 tbsp vegetable oil Sour cream for garnish Avocado for garnish Using a food processor, pulse the beans until they resemble a paste.  Then stir in the tortilla chips, cilantro, salsa, cheese, scallion, salt, and pepper.  Set aside for 10 minutes so the meat has a chance to rest, then shape into burger patties and let sit in the fridge for at least 30 minutes to allow the flavors to marry. Heat the oil over medium heat, then add the burgers, cooking about 4-5 minutes on one side, then flip and cook another 4-5 minutes. Serve burgers on the Hawaiian buns, topping with any extra salsa, a dollop of sour cream, and a slice of avocado. For the Salsa:

Slow Cooker Tortilla Soup 4 chicken thighs, skin removed 10 oz diced tomatoes with green chilies 1 cup black beans, cooked 3 cups chicken broth 1 yellow onion, chopped 3 garlic cloves, minced 1 jalapeno, finely chopped 1 tsp ground cumin 1 tsp chili powder 1 tbsp fresh cilantro, chopped Juice of 1 lime 20 tortilla chips 1 cup monterey jack cheese, shredded 1 cup avocado, diced Combine the chicken, tomatoes, beans, broth, onion, garlic, cumin, chili powder, and jalapeno in a 6-qt slow cooker.  Cover and cook on high for 3-4 hours or on low for 6-8 hours. Use tongs to remove the chicken from the crock pot, then remove the meat from the bones using a fork.  Shred the chicken, then return the meat to the pot.  Stir in the lime juice. Crumble the tortilla chips into each serving bowl, then ladle over the soup.  Top with the cilantro, avocado, and grated cheese and serve piping hot. Approximate Nutritional Values: http://www.food.com/recipe/the-best-chicken-tortilla-soup-104086