Todd,

You’ve gotta try this! 

YUM!
 

Blender Bean Soup & Dip

This is one of the fastest, healthiest and tastiest things on the planet.  I never really got into eating bean soup, but this is the exception.  It always gets rave reviews as a dip too.   Making it requires very little time off the couch…I can get the whole thing done during a commercial break.

Ingredients – It’s ok to skip measuring the ingredients and guess - in the end it doesn’t really matter

2 - 15oz cans of black beans.

1 can (about 1 ½ cups) of broth (chicken and vegetable both work fine)

1 cup of salsa (use whatever you have or like)

1 teaspoon ground cumin (more or less to taste)

Optional toppings to make it interesting:

Shredded cheese

Sour cream

Crushed tortilla chips

Diced onion

Diced tomato

1. Rinse the black beans with cool water. 
2. Dump about 1 ½ cans of the beans into the blender or food processor. Add the chicken broth and half of the salsa.
3. Blend until smooth.
4. Pour the blended mixture to a pot. Mix in remaining beans and salsa.  Heat through.
5. Put into a bowl and add toppings if desired.  Eat.

NOTE:  If you want to blend the crud out of everything and drink it, it’ll still be tasty.  I only keep some chunky stuff to the side to add texture later on.

             This also makes a total kick-ass dip for chips if you use less broth.  Just add enough to make it chip friendly and pile some add-on stuff onto the top.

ENJOY --- Jenn from Jersey

Here’s my favorite salad dressing.  It’s healthy, it’s really flavorful, and oh, did I say it’s my favorite!!

And Hubby’s usual breakfast.  He likes it because it’s tasty and easy.

Becky in Tejas

Sundried Tomato Vinaigrette
 

¼ cup diced sundried tomatoes

¼ cup diced onion or shallot

A couple cloves garlic

½ cup olive oil

½ cup balsamic vinegar

Diced fresh basil if you have it

Salt, pepper to taste

Blend all ingredients except olive oil in blender.  Add to a jar and mix with olive oil.  This will solidify in the fridge due to the olive oil, so let it sit at room temp for 20 minutes or so before using.

Breakfast tacos

Scramble an egg (or two if you’re hungry) in a bowl.  Cook in the microwave for about a minute (your mileage may vary).  Roll up a tortilla and nuke for about 15 seconds.  Add the eggs and anything else you want such as salsa, bacon bits, cheese, onions, etc.

Becky