Heathy Snack Mix

1  12 oz. bag of dark chocolate chips
1  12 oz. bag of craisins
2  cups of toasted almonds or other nuts or mixed

Toast the nuts in a 350 degree oven for about 15 minutes.  After they cool, mix chocolate chips and craisins with the nuts.  This is healthier than cookies and candy, but 1/4 cup should be the serving size.

Spicy Sweet Potatoes

4 sweet potatoes
2 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper

Peel and cut potatoes into large french fry chunks.  Mix all other ingredients.  Coat with cooking spray and then in mixed spices.  Bake at 500 degrees for 10 minutes.  Turn and bake for 10 more minutes.

Spin Pizza Salad

Spinach
Leaf lettuce
Granny Smith apples
Golden raisins
Goat cheese
Toasted pecans
Red grapes
Vinagarette

Toast the pecans in a 350 degree oven for about 15 minutes.  Mix all the ingredients for as much salad as you want.  I use Brianna's vinagarette for the dressing.  It is the one with the strawberry on it.  Lightly coat just before serving.  This is Ann's new favorite salad to go with some great pizza in Kansas City.

Black Bean Burritos

1 Tbsp. Cumin
1 tsp. garlic salt
1 tsp. paprika
1/2 tsp. red pepper
3-4 boneless, skinless chicken breasts, cubed
2 Tbsp. Vegetable Oil
1 can black beans, rinsed and drained
1 can kernel corn, drained
2 cans Rotel
1 cup instant brown rice
1/2 cup fresh cilantro, chopped
1 cup cheddar cheese
Tortillas

Combine cumin, garlic, paprika, and red pepper.  Add cubed chicken and half of the seasoning blend to a Ziploc bag.  Shake to coat.  Cook chicken in vegetable oil until no longer pink.  Combine beans, corn, Rotel, and reserved seasoning blend.  Add to chicken and bring to a boil.  Add rice.  Cover and cook until rice is tender.  May need to add water.  Top with cheese and cilantro.  Serve with Tortillas.