Chicken and Black Bean Salad

 This recipe came from a picture posted on Pinterest.  There was no recipe only a picture, so I guessed the best I could based on what I could discern from the picture and took some liberties from there.

Chicken and Black Bean Salad

Ingredients
2 boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 can diced green chilies
1 can sweet corn, drained
2 roma tomatoes, diced
1 avocado, diced
4-5 cilantro stems, chopped finely
1/2 red onion, diced
2 cloves garlic, finely diced

Directions
Boil chicken breasts until cooked through.  Drain and allow to cool in the fridge.

Meanwhile, in medium size bowl, combine drained black beans and drained corn.  Add green chilies.

Dice the tomatoes, avocado, cilantro, onion, and garlic. Add to bowl and stir to combine.

Once chicken is cool enough to handle, shred in to bite size chunks or strips.  Add to bowl and combine.

_____________

I should probably point out that the original picture I copied from didn't have avocado in it, and did have green onions instead of red onion.  Either way, I think it would still be fantastic.

This turned out to be delicious.  We serve it on a tortilla with some lettuce and sour cream.  The kids loved it and so did the hubby.

It would also be great as just a salad.  Add a little lime juice and some salt and pepper and eat as is.

I am thinking that next time I may try use Buffalo Chicken for this recipe.

Bacon and Pea Macaroni & Cheese

I found this recipe via Pinterest here and adapted it for my own use.  I'm always a little nervous making Pinterest recipes for the first time because you never quite know how they are going to turn out.

This one was a good one.  The kids like it, the hubby likes it, it is super easy to make and takes almost no time to whip up.  It's a win for everyone.

Bacon and Pea Macaroni & Cheese

Ingredients
2 cups uncooked macaroni noodles
1 small bag of frozen peas
4 slices bacon
1/2 cup plain yogurt
1 Tbsp hot sauce
1 cup cheddar cheese, shredded
1 cup Colby Jack cheese, shredded
salt and pepper

Directions
Cook bacon until crispy.  Set aside on a paper towel to cool.

Meanwhile, in a large sauce pan, cook pasta according to package directions.  Add the peas during the last minute of cooking.  Drain pasta and peas.  Retain about 1 cup of pasta water for later use.

Return the pasta and peas to the pot and pour in the pasta water you kept.  Add yogurt, hot sauce and about 1/3 of the cheese.  Stir until cheese is melted and add a 1/3 more cheese.  Stir again and add the rest of the cheese.

Crumble bacon and add to pot.  Stir until combine. Add salt and pepper to your taste.

My tips:
Don't be scared away by the hot sauce, you can barely even taste it.

I didn't have any bacon on hand when I made this recipe and took the picture, so I used a bottle of bacon bits. I have also used canned peas before.  not as good, but not horrible either.

This feeds my family of 6.

I am thinking of adding a little spicy mustard next time to see what kind of flavor that will give it.