Black Bean Taco Salad

Adapted from: https://peasandcrayons.com/black-bean-taco-salad/

Total Time: 25 minutes

Ingredients

SALAD
2-3 cups chopped romaine lettuce (I used bagged salad)
1 red bell pepper
1 cup black beans (drained + rinsed if canned) (I used a full can of pinto)
1 cup corn (canned or steamed from fresh/frozen) (I used a full can of corn)
½ cup freshly diced or chopped tomatoes (I used more than this but didn't measure)
1/4-1/3 cup sliced green onion (greens and whites)
½ cup grated cheddar cheese (I added more)
¼ cup crushed tortilla chips (I didn't crush any; I just served them on the side)

CREAMY SALSA DRESSING

 ¼ cup sour cream
2 TBSP red salsa
½ tsp ground cumin
⅛ tsp salt or season to taste
½ lime (didn't have any, so I skipped it this time)

Instructions
To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine. **(I didn't mix the bagged salad in with the other ingredients so things wouldn't get soggy. I mixed the veggies and beans and added some of of the creamy dressing, but then I put the chips and salad on plates and added the veggie mix on top.) For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad. (My kids added cheese salsa and guacamole.)

Notes
Recipe yields 4 side salads or 2 large meal-sized taco salads.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

Easy Coconut Cream Pie

Easy Coconut Cream Pie

4 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
4 Hr(s) Cook

Source: https://www.myfoodandfamily.com/recipe/054372/easy-coconut-cream-pie
Ingredients
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.) (Next time, try a Golden Oreo crust!)

Directions
1 Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
2 Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
3 Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Tips
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 

Prep Time: 2 hours, 10 minutes 

Cook Time: 9 hours, 20 minutes 

Total Time: 11 hours, 30 minutes 

Servings: 8 

Source: https://www.thecountrycook.net/crock-pot-mexican-shredded-beef/#recipe 

Ingredients: 

2-3 pound chuck roast 

1.5 ounce packet taco seasoning 

16 ounce jar salsa 

1 cup water 

8 ounce jar taco sauce (I made my own with this recipe) 

Directions 

Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast. Rub it in to ensure good coating. Make sure all sides get coated. 

Wrap up roast with plastic wrap. Then wrap in aluminum foil. 

Put it in the refrigerator overnight (or for at least 2 hours but overnight is best). 

The next morning, place the marinated roast into a 4-6 quart slow cooker. 

Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir. 

Cover and cook on low for about 8-9 hours. 

Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. Pour in jar of taco sauce and give it a good stir. 

Cover and cook on high for 15-20 minutes until warmed through.

Classic Potato Salad (no eggs)

Classic Potato Salad

Source: https://happilyunprocessed.com/easy-simple-classic-potato-salad/#tasty-recipes-20221-jump-target

Ingredients

4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)*

1 Cup Sweet Onion, diced 

1 Cup Celery, diced (2 or 3 stalks) 

2 Tablespoons Apple Cider Vinegar 

Dressing
1 1/2 cups Mayonnaise 

1/2 Cup Sour Cream 

1 Tablespoon Yellow Mustard 

1/4 tsp Sea Salt 

1/4 tsp White Pepper 

Instructions: 

Place potatoes in a large pot of cold water covered by at least 2 inches. Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through. 

Meanwhile, dice the onion and celery and set aside. Drain the potatoes and let them cool about 5 minutes or until they stop steaming. 

Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two. 

Mash very lightly with a potato masher keeping some larger chunks. 

Add the onions and celery and sprinkle with some salt and pepper. 

Make the dressing in a small bowl and add enough until the potatoes are fully coated. 

Cover and chill until ready to serve.

*I used baking potatoes and cubed them to cook them.

Quick Chicken Salad

Quick Chicken Salad

Source: https://www.realmomkitchen.com/quick-chicken-salad/

Total Time: 10 minutes
Makes 4-6 servings  

Ingredients

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 

3/4 cup light mayonnaise 

1 cup red grapes, halved 

1 green onion, diced 

1 stalk celery, diced 

1/2 cup diced apple 

salt and pepper to taste

pecans or cashews, optional

Instructions

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

Ham Pasta Salad

Ham Pasta Salad 

Source: adapted from https://www.heathershomemadekitchen.com/ham-pasta-salad/

Prep Time: 30 minutes 

Chill Time: 1 hour 

Servings: 8 

Ingredients 

8 oz box small pasta, (rings, shells or macaroni) 

1 cup diced ham 

1 cup frozen peas, thawed

4 oz mild cheddar cheese, cubed 

1½ cups mayo or miracle whip 

1 tablespoon sugar 

1 teaspoon lemon juice 

¼ teaspoon salt

½ teaspoon pepper 

Directions

Cook pasta according to package directions, drain, rinse with cold water and set aside. In a large bowl, whisk together the mayo/miracle whip, sugar, lemon juice, salt and pepper. Add the pasta, ham, peas and cheese. Gently fold together until it is mixed thoroughly. Cover and chill until ready to serve.