Christina's Quinoa with Avocados, Beans and Corn

1 cup quinoa
1 cup frozen diced green or red bell pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

Christina's Easy Mexi-Dip for Chips

1 8 oz block cream cheese
1 cup drained salsa
2 cups grated cheddar or Monterey Jack cheese, divided.
1 14.5 oz can black beans, rinsed and drained
2 cups frozen corn, rinsed with the black beans and drained

Preheat oven to 350.

Mix the cream cheese, salsa and 1 1/2 cups grated cheese. Add black beans and corn. Spread in 9x9 baking pan. Sprinkle reserved cheese on top. Cover with aluminum foil.

Bake 15 minutes, then remove foil and bake 5 minutes more. Serve with tortilla chips.

Optional: I think the following things would be good in this dip, but I haven't tried them.

1 minced chipotle pepper
chopped cilantro
chopped bell pepper (red or green)
shredded chicken
chopped celery

Lorri's Slow Cooker Salsa Chicken

Between commuting and actually working, I am gone for 12 hours a day. This recipe is great because it only takes 15 minutes to prep in the morning and or family of two can have great meals several days in a row. Plus it uses all of those food storage canned goods!

12 boneless, skinless chicken thighs, 2 pounds (breasts work too)
salt and pepper
vegetable oil

1 cup salsa, we like the hot variety
2 cans black beans, rinsed and drained
(sometimes I use one a of kidney beans and 1 can black beans)
2 (11 oz ) cans whole kernel corn, drained
2 tbsp fresh cilantro

1. Heat some vegetable oil in a pan. Sprinkle chicken with salt and brown in hot oil. About 2 minutes on each side.
2. Mix salsa, beans, and corn in the slow cooker. Top with chicken.
3. Cook for 7-9 hours on low.
4. Enjoy over rice and garnish with cilantro.

I also shred all the chicken we didn't eat the first night and make burritos with the leftovers for the next couple of nights.

Christina's Sweet Pork Burritos

1 (2-3 lb) pork roast
salt
pepper
garlic salt
1/3 c water
1 pkg flour tortillas, warmed in microwave
2 (15 oz) cans mild green chili sauce or enchilada sauce, divided
1/2 c brown sugar
1 (15 0z) can black beans
1 bunch cilantro-chopped
Monterey Jack cheese, grated

Season roast with salt, pepper, and garlic salt. Place roast and water in crockpot. Cook on high 4 hours or on low for 8 hours until meat is tender. Shred pork and place in a bowl. Stir in 1/2 cut green chili sauce and 1/2 cup brown sugar. Mix well. Spray 9 x 13-inch pan with cooking spray and pour 1/2 cup green sauce into bottom of the pan. Fill each tortilla with pork, 1-2 tbsp beans, and 1-2 tsp cilantro. Roll burrito and place seam side down in baking dish. Pour remainder of green sauce over the burritos and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Makes 6-8 servings. Serve with the following garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole, etc.