Chili Blanco
submitted by my good friend Cheri Groom: San Antonio, TX

1 pound (2 cups) Great Northern white beans, sorted and soaked in water overnight, then drained

10 cups chicken broth
2 garlic cloves, minced
2 medium onions, chopped & divided
1 Tablespoon olive oil
2 4-oz cans green chiles, sliced
3 cups canned tomato quarters & juice
1 teaspoon ground cumin
1.5 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
salt to taste

Garnish: grated Monterey Jack cheese & chopped green onions

1. Combine beans, chicken broth, garlic and half of the onions in a large pot and bring to a boil. Reduce heat and simmer until the beans are very soft -- about 2 hours, or until done. Add more broth as necessary

2. In a skillet, sauté remaining onions in oil until tender.

3. Add chiles, tomatoes, juice and seasonings. Mix throughly. Add to bean mixture.

4. Add chicken and continue to simmer 1 hour. Salt to taste.

5. Garnish with grated cheese and chopped green onions. Sour cream optional (low fat of course!).

NOTE: canned beans may be used with good results when time is short. I'd recommend 3-4 cans of beans, you may not need quite as much broth, depending on your preference.

Peanut Butter & Banana Smoothie

• 1 Cup soy milk (or lowfat milk)
• 1 Scoop vanilla whey protein powder
• 1 Tablespoon smooth peanut butter
• 1 Banana
• Crushed ice

Liquify in blender. Enjoy!

Fruity Smoothie

• 1 Cup Dole peach/mango/orange juice (or your favorite blend)
• 1 Scoop vanilla whey protein powder
• 1 4-6 Strawberries
• 1 Banana
• 1 Svg. Low-fat tofu OR six oz. low-fat vanilla yogurt
• Crushed ice

Liquify in blender - you know the rest!

Grape Salsa (yum)
Thanks to my sister for this recipe!

1 Cup chopped red grapes
1 Cup chopped green grapes
1 Cup chopped red pepper
4-6 green onions, sliced
2 teaspoons lime juice
2 teaspoons olive oil
1/2 teaspoon hot pepper sauce
Fresh chopped cilantro & chopped jalapeños (to taste)

Great with tortilla chips or Triscuits™, or as a side with summer grilled meats!

Black Bean Salsa

1 Can (15oz) black beans, rinsed & drained
1/4 Cup thinly sliced green onions
1/4 Cup chopped red bell pepper
2 Tablespoons chopped fresh cilantro
1 Cup thick and chunky salsa
1.5 teaspoons lime juice
1/4 teaspoon minced garlic
1/4 teaspoon ground cumin

Mix together and chill. Great with chips, over rice, served with fresh grilled fish or chicken!

Grilled Marinated Fish with Tropical Salsa
and Coconut Rice
submitted by Mike Aubry - from Food Network's Emeril Lagasse, 2002
Show: Emeril Live      Episode: Seafood Feast   Airdate: Apr 25

Click for link to recipe on Food Network's Web Site:

Get Recipe!