black beans tacos with cilantro slaw

2 cans black beans, drained and rinsed
1 can corn, drained
1 can rotel, drained
3/4 t cumin
1t seasoning salt

1 jalapeno (I used 1/2 seeded and de ribbed)
1/2 c chopped cilantro
16 oz shredded cole slaw mix
1/4 c lime juice
2T mayo

1/2 c queso fresco
small tortillas or tortilla chips
guacamole or avocado

mix first 5 ingredients in a large bag and mix.
chop cilantro and halapeno and add to large zipper bag. add next 4 ingredients, zip and squish around to mix.

microwave bean mixture until warmed through. assemble tacos and enjoy
also makes a delicious taco salad when served over broken chips!

**best eaten on day 1 or 2, maybe day 3....then the slaw mixture starts to break down.

roasted cauliflower

4-5 c cauliflower (more than 1 head)
1/4 c evoo
3t minced garlic
2T lemon juice
salt and pepper to taste

assembly directions:
place florets in a large zipper bag
add next 4 ingredients, zip and squish around to mix

cooking directions:
pour cauliflower onto another baking sheet sprayed with non stick spray
roast in 400 degree oven for 20-25 minutes
sprinkle with 2T grated parmesan cheese

Roasted Chicken and Asparagus bites

ingredients:
4-6 chicken breasts
1lb asparagus
3T evoo
2t marjoram
2T lemon juice
2t minced garlic
salt and pepper

assembly:
chop chicken into  bite sized pieces and add to the large zipper bag
chop asparagus into 2 inch pieces and add to the chicken
add next 5 ingredients and zip to seal

cooking directions
pour chicken/asparagus onto a large baking sheet sprayed with non stick spray. roast in 400 degree oven for 25 minutes or until chicken is cooked through.