Six Bean Salad

Ingredients

1 can garbonzo beans, drained & rinsed
1 can black beans, drained & rinsed
1 can lima beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can green beans, drained & rinsed
1 can wax beans, drained & rinsed
1 large white onion, chopped
1 stalk of celery, chopped
2 jars red pimentos, sliced
3/4 cup Splenda sweetner
1 cup white vinegar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper


Directions

In a large bowl combine first 9 ingredients.
In another bowl combine remaining ingredients.
Stir and pour over bean mixture.
Chill overnight.


Number of Servings: 14

Zesty Chicken and Rice Skillet

Ingredients

1/2 cup fat free Italian Dressing
1 tbsp Dijon mustard
1 lb. boneless, skinless chicken breast, cut in chunks
1 chicken bouillon cube, dissolved in 1-3/4 cup boiling water
2 cups red and green pepper chopped (about 2 medium)
2 cups brown quick-cook rice, uncooked


Directions

Mix 1/4 cup of the dressing and the mustard in a large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Stir in remaining 1/4 cup dressing, bouillon and peppers; cover.
Simmer 2 min. or until heated through.
Stir in rice; cover.
Simmer 5 min. or until rice is tender.
Remove from heat; let stand 5 min. until liquid is absorbed.
Makes 4 servings, 1-1/2 cups each.


Number of Servings: 4

Quiche Cups

Ingredients

10 oz. frozen spinach
3 eggs (or liquid substitute)
3/4 cup mozzarella cheese
1/4 cup carrots, chopped or diced
1/4 cup yellow peppers, chopped or diced


Directions

Heat oven to 350 degrees. Line muffin tins with foil liners. Spray liners with cooking spray.
Thaw spinach and squeeze out all excess liquid.
Combine all ingredients in a medium bowl.
Put equal amounts of veggie mixture into each liner.
Bake for 20 minutes or until knife inserted comes out clean.
Cups can be frozen in snack size bags and reheated - remove from foil liner before freezing.


Number of Servings: 6