Chipotle Salad

I made this salad last night and it tasted very similar to Chipotle's! I just need to do a little bit of playing around to get it just right.

Makes 8 servings

1) In a small bowl, whisk together 6 TBSP olive oil, 1/4 c. lime juice, 1/4 c. chopped cilantro, 2 minced garlic cloves, 1 minced green onion, 3/4 tsp sugar and 1/2 tsp ground cumin. Place 4 TBSP in large resealable bag; set remaining dressing aside. Add 1 lb. thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2) In very large serving bowl combine 3 hearts of romaine, chopped; 3 plum tomatoes (i only used one b/c we aren't big on tomatoes); 1 can black beans, drained and rinsed; 1 cup shredded pepper jack cheese; and I cup frozen corn, thawed. (I used a can of corn) ** I also heated the beans and corn....... I like it better that way.

3) Heat grill to med-high and grill chicken 3-4 minutes per side or until done; discard marinade. Chop chicken into 1 inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

Note to self: Saute some peppers and red onion next time to add to this!

290 calories per serving

Sausage, Potatoes, Peppers & Onion Skillet

Not really sure what to call this. It's something my Dad makes and our whole family enjoys (minus the onion & peppers for the kids, of course). We did a bit of a variation of it a couple nights ago by adding in some chicken as well and using red potatoes instead of regular baking potatoes. I think I prefer it the original way.

I cook the sausage & peppers in one skillet and the potatoes and onions in another. Be sure to cover the potatoes. When they are almost done I add everything together in one skillet. It takes awhile to get the potatoes done, but it's a fairly simple meal and everyone likes it.