Mexican and Italian--who says they don't mesh well?

Happy Memorial Day! (A little late sorry)

I wanted to share a quick post with a couple yummy recipes I loved having this week. 

First up, Confetti Bean Salad!

This is my adapted recipe from http://www.twintough.com/2013/09/confetti-bean-salad-recipe.html

Confetti Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: a TON!

Ingredients

• 1-2 cans garbanzo beans/chickpeas
• 1 can kidney beans
• 1-2 cans black beans
• 1 package (10 oz) frozen corn, or 1 can corn 
• 1 medium red onion, sliced (I used zucchini cuz we don't like onion over here)
• 2 bell peppers, diced (any color, any combination)
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon sugar/honey
• salt and pepper to taste

Instructions

1. Combine first seven ingredients in a large bowl.
2. Whisk remaining ingredients in a small bowl and pour over bean mixture. (I have also put the liquid ingredients in a lidded container and shaken to combine.)
3. Serve at room temperature or chilled.
4. Store any leftovers in an airtight container in the refrigerator.
   
   
   This is SO amazing over salads to give them a mexican "kick!"
   

Just another fun recipe for this week: Chicken and Spinach Lasagne! (21 day fix approved)

Ingredients: 

8oz carton of lasagna noodles (no pre-cooking of pasta)

1lb. ground beef (or shredded chicken)

1 32oz. jar of spaghetti sauce/homemade sauce at this link: http://varietybyvashti.org/2014/05/13/free-seasonings/

1/2 cup of water

1tsp salt

1 egg

2 cups of wilted spinach/kale

1 16oz. small curd cottage cheese

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Directions:
Cook and prepare meat of choice and combine with sauce. Preheat oven to 375*. Reserve 1/2 c mozzarella and Parmesan cheeses. Combine remaining cheeses, spinach, egg, salt, and salt and pepper in a large bowl. Layer noodles, sauce and cheese in baking dish. Pour in 1/2 c water. Bake covered at 375 for 45-55 min, or until noodles are fully cooked. **note if frozen, then thaw and bake for 45 min.**

*Carb free garlic bread: 

2 whole zucchini

all purpose seasoning

2 TBSP Parmesan cheese

Slice squash length wise twice (to create bread stick appearance). spritz with olive oil spray and sprinkle with seasonings and Parmesan cheese. Bake uncovered in oven at 375* with lasagne for the last 15-20 min baking time on lower rack.

Serve 1 green container of lasagne with 4 slices (1 whole zucchini) of "bread."
Counts as 2 G, 2 Y, 1 R, 1 B as shown in pic above for the 21 day fix program.


I absolutely love making food and finding great recipes! Look for a post later this week for some strawberry soup! It's amazing! :)