Kinda diet jello parfaits

Kind of Diet Parfaits

8 servings at $.54 each

2 packages sugar free lime gelatin

2 packages sugar free lemon gelatin

1 cup heavy cream

2 single serving packages sugar free sweetener

1 teaspoon vanilla

Strawberries for garnish (optional)

Make gelatin according to package directions in separate containers. Chill 4 hours or overnight until firm.

When ready to serve, beat heavy cream until soft peaks form. Add two packages of sugar substitute and vanilla and keep beating until whipped cream holds firm peaks when beaters are raised.

Spoon a layer of lime gelatin, whipped cream and lemon gelatin into 8 footed glasses. Repeat the layers. Garnish the top with a few slices of strawberry (if using).

Serve immediately.

chick pea and black bean burritos

Chickpea and Black Bean Burritos

With thanks to Sue Rubin whose burritos were our inspiration.

8 servings @ $1.68 each

For the burritos:

1 ½ cups brown rice, cooked with 3 cups water and a pinch of salt. Cool before using.

2 cans chick peas, 14 ounce size, drained and rinsed

12 ounces feta cheese, crumbled

2 green onions, minced

1 red pepper: seed and slice three rings for garnish, dice the remainder

For the Black Bean Sauce:

½ cup minced onion, about ½ a medium sized onion

2 cloves garlic, minced

1 tablespoons olive oil

2 14 ounce cans black beans, drained and rinsed

1 14.5 ounce can vegetable broth

1 chipotle pepper in adobo sauce, seeded and minced, with 1 teaspoon sauce from the can, or to taste

8 whole wheat “fajita style” tortillas

2 cups Jack or Cheddar, shredded for serving

To make Burritos:

Preheat oven to 350 degrees.

Spray a large rectangular casserole dish with non-stick cooking spray and set aside.

In a large bowl gently combine brown rice, chick peas, feta, green onions and the diced red pepper. Place a tortilla into the casserole dish and spread 4 tablespoons of rice filling in a line along the middle . Fold both sides of the tortilla over the filling and turn to place seam on the bottom. Slide the filled burrito to the end of the casserole dish. Continue adding and filling and turning tortillas until you have made 8 burritos.

Set aside and make the sauce:

Heat the olive oil in a heavy skillet over medium heat. Add the onion and the garlic and cook until soft and fragrant. Add the black beans, broth and the chipotle chilies and bring to a simmer. Let cook for 5 minutes to combine flavors. Turn off the heat and let cool slightly. Pour contents of the skillet into a blender and pulse until mostly smooth.

Pour the black bean sauce over the center of the row of burritos. Cover with foil and bake for 30 minutes, until bubbly.

Remove the foil and sprinkle the sauce with the shredded cheese. Lay the reserved pepper rings onto the cheese in a decorative fashion. Return the casserole dish to the oven for 10 minutes to melt the cheese.

chick pea salad with mexican flavors

Photo by Ken Williams for the Concord Monitor

Chick Pea Salad with Mexican Flavors

Inspired by Gourmet Magazine

Serves 6 @ $.82 per serving

2 canned chipotle chilies in adobo sauce, rinsed, seeded and minced, more or less to taste

3 fresh jalapeno peppers (optional), seeded and minced, more or less to taste

1 medium onion, minced

2 cloves garlic minced

2 14 ounce cans chick peas (garbanzo beans), drained and rinsed

1 can petite diced tomatoes, well drained

¼ cup fresh lime juice (from 2 limes) plus more to taste

¼ cup olive oil

3 tablespoons minced fresh cilantro

Freshly ground black pepper and kosher salt to taste.

Directions:

Combine all ingredients in a large bowl and stir gently to mix. Chill for at least two hours and up to two days to allow flavors to blend. Taste and correct seasoning before serving, adding more lime juice and salt as needed.