Barley, Black Bean, & Corn Burrito Recipe

A new-found favorite!

Ingredients:
1 can (15 ounce) black beans, rinsed and drained (or 1 cup dry and prepared)
1 can (10 ounce) diced tomatoes with green chiles, undrained
1 cup uncooked fine barley
2 cups fat-free, less-sodiumchicken or vegetable broth
3/4 cup frozen whole-kernal corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup chopped fresh cilantro
16 totillas (6 1/2 inch)
1 cup shredded sharp Cheddar cheese,
2 tablespoons shredded sharp Cheddar cheese
8 cups thinly sliced curly leaf lettuce
2 1/4 cups salsa1
1 cup sour cream
2 tablespoons sour cream

Place first 11 ingredients in a 3-1/2- to 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 hours or until barley is tender and liquid is absorbed. Stir in cilantro. Heat tortillas according to package directions. Spoon 1/3 cup barley mixture down center of each tortilla; sprinkle each with 1 Tablespoon cheese. Roll up. Place 1 cup lettuce on each of 8 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 Tablespoons sour cream over each serving.

Bible Sandwiches

Whole Wheat Pitas
1 Head Cabbage, Shredded
4 Avacados, Smashed
Mayonaise to Taste
Sprouts
Sunflower Seeds
Tomatoes, Sliced
Monterey Jack Cheese
Spike Seasoning

Shred the cabbage or chop finely. Smash avacodos and mix into cabbage. Dab in some mayonaise to taste. GENEROUSLY flavor with Spike seasoning (key ingredient). Mix thoroughly. In pita pocket layer LIBERAL amounts of cabbage mix, sunflowers seeds, cheese, tomatoes, and sprouts. Enjoy!!! Definitely my favorite sandwich.

Olive Garden Soup Recipe--YUMMY!

Tried and True! Quick and easy!

2 T olive oil
1 c diced onion
2 ribs diced celery
2 c chopped italian plum tomatoes with juice
6 c chicken broth
2 bay leaves
1 t oregano
1 t salt
1/2 t black pepper
1 15 oz can garbanzo beans with juice
1 15 oz can white northern beans with juice
1 c ditalini or small pasta

In large stockpot, heat oil. Add onion and celery; cook for 2 minutes on low until soft. Add garlic; cook 1 minute. Add all ingredients but pasta. Simmer 30 minutes, add pasta and cook 10 more minutes. Taste for seasoning. Remove bay leaves before serving and top with 1/2 cup freshly grated parmesan cheese and 1/4 cup fresh parsley.