courtesy of lurker Allison:

2 tbs of olive oil or small amount of soup stock

2 stalks of celery, chopped

1 medium onion, chopped

2 cups soup stock

1 can of V8 juice, or 1 cup of tomato juice, or 1/2 can of crushed tomatoes

1 can of black beans, rinsed

1 tsp of ground cumin

salt and pepper to taste


makes 6-8 bowls of soup
-heat olive oil in a heavy soup pot at medium heat (if you want to make this NO FAT use a small amount of soup stock instead) add chopped celery and onion, cook until soft. add soup stock, V8 or tomato juice (if you use crushed tomatoes you mayneed to add water)

add black beans (rinse them before adding) bring to a boil, turn the heat down to simmer and add cumin, blend the soup smooth with a hand blender add salt and pepper to taste*** depending on the stock you use you may not need any salt - TASTE FIRST

OPTIONS - if you want a garlicky soup add some fresh garlic to the onions and celery.if you prefer to see your veggies don't blend the soup and add some corn - it looks really pretty

We often have this soup with chicken quesadillas and fresh salsa, even the kids like it..

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(and no, not the kind you send out as a distress signal) courtesy of Brighton

1 tsp Salt
1/4 Cup Cilantro
1 tsp. Cumin
1tsp. White Wine Vinegar
1/2 Cup Lime Juice
1/4 Cup Green Onions
1 tsp. Jalapeno Pepper
1 tsp. Cajun Seasoning
8 Boneless, Skinless, Chicken Breasts
1/2 Cup Green Hot Sauce

Directions:
Place the chicken in a large zip-lock bag. In a bowl, combine the lime juice, pepper sauce, cilantro, onions, peppers, vinegar, and cumin. Pour into the bag with the chicken. Seal the bag, place inside a large bowl or baking dish, and refrigerate for at least 4 and up to 8 hours. Turn the bag occasionally to marinate evenly. (Alternately, the chicken and marinade can be placed in a non-reactive baking dish and tightly covered with plastic wrap. Turn the pieces occasionally.) Preheat a grill. Remove the chicken from the marinade and pat dry. Season both sides with the salt and cajun spice. Grill over a medium flame, with the lid closed, until brown on both sides, cooked through and juices run clear, about 25 minutes, turning frequently.
6 Servings.

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Courtesy of Sara

What you need:

Chicken breasts (preferrably with fat cut off)

ScallionsA can of olives, drained

Can of stewed tomatoes1-2 Zucchini

Garlic & other seasonings (optional, to your liking)

1 egg

Flour

Box of pasta of your choosing (penne recommended)

Merlot/Red wine (optional)

How to prepare:

First, you need to cook the chicken in a large pan/deep skillet. Do this by dipping it into the egg mixture, then rolling it into the flour. Cook the chicken for about 10 minutes (when it looks fairly well-cooked).

In the meantime, chop up the scallions and zucchini. Once the chicken is cooked, add the can of stewed tomatos to the chicken, along with a splash of merlot or other red wine (the wine is optional). Also, add the olives, zucchini, scallions, and any other seasonings you choose. Make sure the heat on the stove is turned down to a low/simmer setting.Once the chicken is all prepared, cook your pasta according to the directions on the box. Serve a piece of chicken over a 1/2 cup of pasta per person.

Serves 3-4 people.

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courtesy of Sara

What you need:
Sour Apple Pucker/Sour Apple Vodka
Chicken breasts (preferrably with fat cut off, appropriate for the number of people that will be served)
1 white onion, chopped
1-2 Granny Smith Apples, sliced
Seasonings (optional, to your liking)
1 egg
Flour
Rice

How to prepare:

Cook the chicken as you did for the chicken cacciatore. In a separate small pan, cook the onion pieces until they look somewhat transparent. Add the onions and apple pieces, along with a splash of the pucker/vodka to the pan. Let the mixture simmer for about 20 minutes. Prepare the rice. Serve a piece of chicken with the apples and onions over 1/2 cup of the white rice. Serves 3-4 people.

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courtesy of lurker Allison:

2 tbs of olive oil or small amount of soup stock
2 stalks of celery, chopped
1 medium onion, chopped
2 cups soup stock
1 can of V8 juice, or 1 cup of tomato juice, or 1/2 can of crushed tomatoes
1 can of balck beans, rinsed 1
tsp of ground cumin
salt and pepper to taste

makes 6-8 bowls of soup

-heat olive oil in a heavy soup pot at medium heat (if you want to make this NO FAT use a small amount of soup stock instead) add chopped celery and onion, cook until soft. add soup stock, V8 or tomato juice (if you use crushed tomatoes you mayneed to add water)

add black beans (rinse them before adding) bring to a boil, turn the heat down to simmer and add cumin, blend the soup smooth with a hand blender add salt and pepper to taste*** depending on the stock you use you may not need any salt - TASTE FIRST

OPTIONS - if you want a garlicky soup add some fresh garlic to the onions and celery.if you prefer to see your veggies don't blend the soup and add some corn - it looks really pretty
We often have this soup with chicken quesadillas and fresh salsa, even the kids like it..

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