8 Can Taco Soup

1 ~ 15 oz can black beans
1 ~ 15 oz can pinto beans
1 ~ 14.5 oz can petite diced tomatoes
1 ~ 15 oz can sweet corn
1 ~ 12.5 oz can white chicken breast
1 ~ 10 oz can cream of chicken soup
1 ~ 10 oz can green chile enchilada sauce
1 ~ 14 oz can chicken broth
1 packet taco seasoning
2 c shredded Monterey jack cheese, optional.

Mix all ingredients in a large soup pot. Heat to boiling, stirring occasionally. Serve with shredded cheese and tortilla chips, if desired. Serves 10.

White Chocolate Tiramisu

2 c Heavy whipping cream
8 oz Cream cheese, softened
4 oz Mascarpone cheese, room temperature
9 oz White baking chocolate, melted and cooled
1/2 c Powdered sugar
1 t vanilla
2 Packages lady fingers
1/2 c Orange juice
4 c Fresh raspberries, for garnish

In large bowl, beat whipped cream until soft peaks form. In separate bowl, beat cheeses on medium high speed until light and fluffy, approximately 3 minutes. Beat in white chocolate and vanilla until well blended. Fold in half of whipped cream, approximately 2 cups.

Place one layer of lady fingers in bottom of trifle bowl, covering to edge. Brush lightly with orange juice. Add one third of cheese filling and spread evenly over lady fingers. Place another layer of lady fingers over cheese filling, brush with orange juice. Add another third of cheese filling and spread over lady fingers. Repeat one more layer of lady fingers, juice, and remaining filling.

Add one final layer of lady fingers and brush with orange juice. Briefly beat remaining whipped cream with 1/2 c powdered sugar. Top final layer of lady fingers with whipped cream.

Cover tightly and refrigerate 4 hours or overnight. Serve with fresh berries. Serves 12-15.

Low Fat Fettuccine Alfredo

1/2 pound Fettuccine, prepared al dente
1 c Non-fat plain yogurt
1 T Butter
1/4 c Parmesan cheese plus extra for topping
Fresh ground black pepper, to taste
Fresh ground nutmeg
In medium saucepan, heat yogurt over medium low heat. Whisk until very smooth, add Parmesan cheese, pepper and nutmeg. Mix well. Remove from heat and add pasta, stirring to completely coat with sauce. Serve immediately with additional Parmesan cheese. Serves 4.

Chef's Note: I used fresh herb pasta, which was excellent. If using plain pasta, adding fresh herbs like basil and oregano would be delicious.

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Black Bean Omelette with Jack Cheese

2 Eggs, beaten
1/2 c Black beans, canned, rinsed and drained
1/4 c Monterey Jack cheese, shredded
1 T Salsa
Dash ground cumin
Salt and pepper, to taste

Heat 9" cast iron skillet over medium heat. Spray lightly with non-stick cooking spray. Add salt and pepper to eggs and pour into heated skillet. Using a spatula, gently scrape half the cooked egg to the center of the skillet and tilt the skillet away from the egg to allow raw egg to re-coat the skillet. Repeat until no longer able to move any raw egg to the side.

Sprinkle beans and cheese over the center of eggs and spread with salsa. Add cumin and fold eggs in half over filling. Cover skillet with dinner plate and remove from heat. Let stand 2 minutes. Place omelette on plate and serve. Serves 1.

Salsa Three Bean Chili

1 T Olive oil
1 t Garlic, minced
16 oz Salsa, no sugar added
1 T Tomato paste
3 T Chili seasoning, no salt added
3 ~14 oz cans beans, any variety, rinsed and drained
2 c Water
Salt to taste

In large saute pan or heavy pot, heat olive oil and garlic over medium high heat. Stir constantly until lightly brown. Add remaining ingredients except salt and bring just to a boil. Reduce heat to low and simmer uncovered 30 minutes. Taste and add salt as needed. Serve with light sour cream and cheddar cheese. Serves 6.

Chef's Note: Be cautious of adding salt prior to serving if adding cheese, as cheeses are high in salt.