Caesar Salad

Caesar Salad - Serves 6

INGREDIENTS:

• 4 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• small amount of 1/2 & 1/2
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces
• 4 Tbsp shredded (or better yet, shaved) Parmesan cheese from refrigerator section

DIRECTIONS:

1. Mince 2 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 2 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Remove oil from heat and cool.  Put bread cubes into gallon size zip lock bag alternatively with cooled oil - shake to coat.  Put in single layer on cookie sheet. Sprinkle with salt and pepper.  Bake at 350 for 15 minutes or until lightly browned and crispy - don’t overcook.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Baked Beans

Baked Beans


2 cups dried navy beans
1/2 pound sliced bacon chopped 
1 medium onion finely diced
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 Tbsp. molasses
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard

• Soak beans overnight in cold water to cover.
• After soaking, cover with fresh water and bring to a simmer over low heat.  Continue to simmer until beans begin to soften, about 1 hour.  Drain and reserve liquid.
• Preheat oven to 325 degrees F
• In a large  skillet cook bacon and onion until both begin to brown, about 10 minutes
• Combine drained beans, browned bacon and onion, and remaining ingredients in an ovenproof pan and stir to combine.  Pour in enough of the reserved bean cooking water to cover beans, probably about 3 cups.  Cover pan.  Bake, stirring every hour or so, until beans are tender, 2 to 3 hours.  Remove lid about halfway through cooking, and add more liquid if necessary to prevent beans from becoming dry.

This recipe adapted from "Family Feasts for $75 a Week" by Mary Ostyn

Southwestern Black Bean Salad

Southwestern Black Bean Salad
Ingredients:

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen corn, thawed
• 1 tomato, chopped
• 1 small hass avocado, diced
• 1/4 cup red onion, chopped
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro
• salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix
with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g 
Sodium: 137.8 mg