Black Bean and Mango Tostadas

Servings: 4

Ingredients

• 1 15-oz. can black beans, drained and rinsed 
• 1 tablespoon olive oil
• 2 scallions, white and light green parts, finely chopped
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt
• 4 8-inch flour tortillas
• 6 ounces grated low-fat Monterey Jack
• 1 ripe mango, peeled, pitted and diced
• 1/4 small red onion, finely chopped (2 Tbsp.)
• 1 tablespoon lime juice
• chopped avocado (This is listed as an optional topping below, but it compliments it so well and I'm an avocado lover so I wanted to include it as a regular ingredient.)

Preparation

1. 1. Preheat oven to 425ºF. Combine beans, olive oil, scallions, chili powder and 1/2 tsp. salt in a bowl.
2. 2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
3. 3. While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.

Notes: 

Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.

Original source: http://www.myrecipes.com/recipe/black-bean-mango-tostadas-10000001976658/

Broccoli Cheese and Potato Soup

About This Recipe (from original author)

"This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm...."

Ingredients

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crisp tender
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 cups skim milk
• 1/4 teaspoon pepper
• 1 dash paprika
• salt
• minced fresh parsley, if desired

Directions

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle individual servings with parsley if desired.
   Shelley's notes: I used red potatoes and left the skins on - just scrubbed them good.  It was delicious!  
   Source: http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511

Applesauce Muffins

Muffins:
                 6 tablespoons butter

                   1 1/2 cups all-purpose flour

                   1 teaspoon baking powder

                   1/2 teaspoon baking soda

                   1 teaspoon cinnamon

                   ½ teaspoon apple pie spice*

                   1/2 teaspoon salt

                   2 eggs

                   2/3 cup brown sugar

                   1 1/4 cups applesauce

                   1 cup chopped apples, peeled

                    

                        Topping:

                        ¼ cup flour

                        3 tablespoons brown sugar

                        1 ½ tablespoons butter, softened

                        1 teaspoon cinnamon

                       OR

                       1/3 cup sugar

                       1 tablespoon cinnamon

Directions:

1.     Preheat oven to 375 degrees.

2.    Melt butter, then let cool for about 5 minutes.

3.    Sift together flour, baking powder, baking soda, cinnamon, apple pie spice, and salt. 

4.    In a separate bowl, whisk eggs and brown sugar.  Add melted butter, applesauce, and chopped apples.

5.   Combine wet and dry ingredients, but do not over mix.

6.   Fill greased muffins tins  or paper liners ¾ full.

7.   Prepare a topping if desired by mixing the listed ingredients.

8.   Bake for 20 minutes or until an inserted toothpick comes out clean.

Source: http://www.yourcupofcake.com/2010/10/applesauce-muffins.html

*According to Mastercook, you can substitute 1 tsp of Apple Pie Spice with: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice, 1 tsp cloves, 1 tsp ground nutmeg.
Also according to Mastercook, you can substitute 1 TBSP of allspice with: 1 tsp ground cinnamon, 1 tsp cloves, 1 tsp nutmeg.