Southwestern Steak, Corn & Black Bean wraps

Ingredients
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 1/4 cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Combine first 9 ingredients, stirring well to coat.

Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
Yield

6 servings (serving size: 1 wrap)
Nutritional Information

CALORIES 327(29% from fat); FAT 10.4g (sat 4.7g,mono 4.3g,poly 0.7g); PROTEIN 21g; CHOLESTEROL 37mg; CALCIUM 131mg; SODIUM 796mg; FIBER 4.6g; IRON 3mg; CARBOHYDRATE 39.8g

Barbara Seelig Brown , Cooking Light, JULY 2005

Notes: This was really tasty! Though we didn't chill them and we heated up the corn & bean mixture and let it get a bit room temp. while the steak grilled. If you've ever tried the corn salsa from Chipotle it tastes a bit like that. We also used a fajita marinade for the steak.

Creamy Pesto Pasta

1 box/bag dried tri-color rotini or spiral shaped pasta
1 bag of frozen broccoli, cauliflower and carrot medley
12 oz. can of Evaporated Milk
2 C shredded Monterey Jack Cheese
3 Tbsp jarred or refrigerated pesto with basil
1/4 tsp ground black pepper
OPTIONAL - 2 C cooked ham cut into 1/2 in. pieces

Cook pasta according to package adding frozen veggies last two minutes of boiling time. Drain

While the pasta is cooking, combine evaporated milk, cheese, pepper and pesto to a sauce pan and cook over medium low heat until cheese is melted.

Pour cheese sauce over pasta and veggies. (This is when you will add the ham if wanted).

Gingered Beef & Veggies

1.5 lb. Boneless Beef Round Steak, cut into 1" pieces
1 to 1.5 C of baby carrots, sliced in half lengthwise
1/2 C cut green onions
2 cloves garlic, minced
1.5 C water
2 Tbsp Soy Sauce
2 tsp grated fresh ginger
1.5 tsp instant beef bouillon granules
1/4 tsp crushed red pepper
3 Tbsp Cornstarch
3 Tbsp cold water
1/2 C chopped sweet red pepper
2 C Sugar Snap Peas
Hot Cooked Rice

Combine Beef, Carrots, Green Onions, and Garlic in a slow cooker/crockpot.
In a medium bowl, combine 1.5 C water, soy sauce, bouillon, ginger and crushed red pepper. Pour over mixture in crockpot.
Cover and cook on high heat for 6 hours.
In a small bowl, stir together corn starch and cold water. Stir into meat mix along with sweet peppers.
Cover and cook for 20 to 30 more minutes until thickened, stirring once.
Stir in Sugar Snap Peas and let cook for about 5 minutes and then serve with rice.

Chicken Enchliada Casserole

Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas


In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.

*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.

Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.

Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.

Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.

Bake covered at 350 for 20-30 min.(until cheese melts)