Texas Caviar - Biggest Loser

I just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner.

1 - 15 oz can of low sodium black beans
1 - 15 oz can of low sodium corn
3/4 c fresh pico de gallo
2 tbl chopped fresh cilantro
1 1/2 tbl red wine vinegar
1 tsp cumin
salt and pepper to taste

1. Drain the corn and black beans and rinse with cool water.
2. Add all the ingredients in a large bowl and mix.
3. Allow to chill at least 2 hours, preferably overnight.

Beer Dip

This was from Rachel Beauchamp in our email recipe exchange! I have not tried this yet!!

1 packet dry ranch mix

1 cream cheese

3-4 cups shredded cheddar (or your favorite) cheese

½ cup beer

Mix and serve with pretzels or chips or crackers

Stuffed Mushrooms

We love mushrooms so I just had to try this!! Very good but it does not sit well for long.....eat up!! Found on allrecipes.com



INGREDIENTS:

36 fresh mushrooms 1 (8 ounce) package cream cheese, softened

1 (6 ounce) can crab meat, drained 1/2 teaspoon garlic salt

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2.	Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3.	Whip the cream cheese until smooth.
4.	In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5.	Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.