Southwestern Chopped Salad with Creamy Cilantro Lime Dressing

Salad:
Romaine - 1 large head
Black beans - 1 can
Orange bell pepper - 1
Red bell pepper - 1
Cherry tomatoes - 1 pint
Frozen corn - 2 cups
Green onions - 5
Red onion - 1/2

Dressing:
Cilantro - 1 cup chopped
Non-fat plain greek yogurt - 1/2 cup
Lime juice - 2 Tbsp
Olive oil - 1/4 cup
White vinegar - 1 1/2 tsp
Salt - 1/8 tsp
Garlic - 2 cloves
Jalapeño - 1 minced (optional)

Whisk or stir together all dressing ingredients in a small bowl. Finely chop and combine all salad ingredients in a large bowl. Toss with dressing.

Serves 12 as a side.

Per Serving: 122 Calories; 17g Carbohydrates; 5g Fat; 5g Protein; 5g Calcium; 4g Fiber

{modified from The Garden Grazer}

Boilermaker Tailgate Chili

3 pounds extra lean ground beef

4 (15 oz) cans chili beans

2 (28 oz) cans diced tomatoes with green chilis, with juice

1 (6 oz) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 cubes beef bouillon

1/2 cup beer

1/4 chili powder

1 Tbsp Worcestershire

1 Tbsp minced garlic

1 Tbsp dried oregano

2 tsp ground cumin

2 tsp Tabasco sauce (or other hot pepper sauce)

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp paprika

Heat a large stock pot over medium-high heat. Cook beef until evenly browned. Drain off excess grease. Pour in chili beans, diced tomatoes, and tomato paste. Add onion, celery, green and red peppers, bouillon, and beer. Season with remaining ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

This chili has tons of flavor and is nice and spicy. Perfect on a cold day.

Serves 12.

Nutritional info (per 1.5-2 cup serving):

Calories: 375, Fat: 9g, Carbohydrates: 36g, Fiber: 11g, Protein: 35g

{modified from All Recipes}