Banana Bread

1 cube butter

1 1/2 c flour

1/2 c whole wheat flour

1 t salt

1 1/2 t baking powder

3/4 c sugar

2 eggs

3 overripe bananas, mashed with a fork

1 t vanilla

1/2 chopped pecans

1/2 c shredded dried coconut

Preheat oven to 350. Grease a 9x5 loaf pan.

Mix dry ingredients together. In mixer, cream butter, eggs, and bananas. Stir this mixture into dry ingredients just enough to combine (It will be slightly lumpy.) Gently stir in nuts, coconut, and vanilla.

Pour batter into the loaf pan and bake for 45 to 60 minutes or until a toothpick inserted into the middle comes out clean. Do not overcook. Cook on rack for 15 min before removing from pan. I don't usually like banana bread, but I like this one.

Lime Chipotle Rice

This recipe is a variation of the rice that is serve at Chipotle restaurants.

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Janelle's Black Bean Soup

1 onion, chopped

1 T cumin

3 cans black beans

3 c salsa

1 can chicken broth

In a blender, combine 2 cans black beans, chopped onion, and chicken broth. (Keep the juice from the beans if you want a thinner soup, otherwise just add the beans.) Put blended mixture into a large pot. Add salsa, cumin, and remaining can of beans. Bring to a boil then reduce heat and simmer for 30 minutes. Serve with tortilla chips.

Italian Chicken

6 chicken breasts

1 cube butter

1 pkg Italian dressing powder

1 can cream of chicken soup

8 oz cream cheese, softened

Put first three ingredients in a crock pot. Cook for 4 hrs on high (7 hrs on low). Once they are cooked, remove the chicken breasts and add the cream cheese and the soup. Whisk together to remove any lumps. Shred chicken, add back into the crock pot. Let it cook for about 30 more minutes. Serve over rice.

Bean and Rice Burritos

tortillas

beans

cilantro rice

cheese

diced tomatoes

optional extras: guacamole, salsa, tomatillo dip, corn

Deidra's Tomatillo Dip

1 c mayo

½ c buttermilk

1 pkg Hidden Valley Ranch dressing mix

1 clove garlic, minced

1 c cilantro

3 tomatillos

Combine all ingredients in a blender. Blend until smooth. Serve with tortilla chips.

Southwest Chicken Soup

3 chicken breasts

1 c salsa

1 c chicken broth

1 can black beans

1 can corn

¼ c taco seasoning

Combine all in crock pot and cook for 6-7 hours on low (about 4 hours on high). Shred the chicken when ready to serve. Serve with shredded cheese, sour cream, and corn chips. You can add more chicken broth if you want a thinner soup.