Archive for May, 2008

Southwest Side Salad

Southwest Side Salad

8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.

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I saw this in a BH&G magazine and it looks yummy! We are going to have it for dinner next week.




  • 1-1/2  lb. beef flank steak or beef top round steak, cut into bite-size strips
  • 1  tsp. ground cumin
  • 1/4  tsp. salt
  • 1/8  tsp. black pepper
  • 2  Tbsp. cooking oil
  • 2  cloves garlic, minced
  • 2  14-oz. cans lower-sodium beef broth
  • 1  14-oz. can reduced-sodium chicken broth
  • 6  oz. dried angel hair pasta
  • 2  medium red or yellow sweet peppers, chopped
  • 6  green onions, trimmed, cut in 1-inch bias slices
  • 1/2  cup refrigerated hot-style salsa
  • 1/4  cup snipped fresh oregano
  •   Refrigerated salsa
  •   Purchased pepper seasoning blend (optional)


1. Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.

2. Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,
until pasta is tender. Stir in the 1.2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix. Makes 8 servings.

This recipe found at Better Homes & Gardens: Southwestern Noodle Bowl

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