Looks too good to not try!

Ok, one more. I'd like to try this one soon. Banana-Lime Jam. Spread on toast, English muffins, or bagels. Combine 3/4 c brown sugar, 1/2 c granulated sugar, and 1/4 c lime juice in sauce pan. Bring to boil, then add 3 medium peeled and sliced overripe bananas. Reduce heat to med low, cook for 45 minutes or until slightly thick. Mash banana occasionally. Stir in 2 T butter. Mixture will thicken as it cools.

This just sounded really different, and I love a good jam on English muffins!

It's getting hotter!

You always have the best recipes Cindy! I came across a taste test in Cooking Light this month. Do you get this magazine? I can share recipes from it if you don't. Anyway, best mango or lemon sorbet, Whole Fruit brand. Supposedly the mango gives you 25% of your daily Vitamin A in a serving! Might be a treat to keep around when it heats up outside...

10 minute salad

You know how we'll pay $9.95 for a salad with warm stuff on it at Applebee's? Well, here's a start to making our own at home...in 10 minutes or less! And a family meal idea incorporated, too.

1-15 oz. can black beans

1-4 oz. can diced green chilis

generous sprinkle of dried, minced onion

generous sprinkle of garlic powder

salt and pepper to taste

Stir this all into a saucepan and heat it gently for 10 minutes. You can do this ahead of time and just reheat it in the microwave. Brainwave: double the bean recipe, make it on a weekend, then use it along with a rotisserie chicken to make burritos for a family meal during the week!

Meanwhile, cut up 2 c lettuce, shred 1 1/2 oz. cheese (I used cheddar), toast 2 oz. of bread.

Dress the lettuce with your favorite salad dressing (this time I used a homemade orange vinaigrette, recipe at the end of this post), top it with 1/2 c of the warmed beans, and the cheese.

Enjoy with your toast to sop up the leftover dressing and bean yumminess.

total: 2 v, 1 m, 1 p, 2 c

Dressing (not low-fat, but better than store-bought!): 1/3 c orange juice, 2 Tbsp white wine vinegar, 1/2 c + 2 Tbsp olive oil, 1 tsp mustard, 1 clove finely minced (or pressed) garlic, 1/2 tsp dried oregano. Emulsify the oil and liquids, whisk in remaining ingredients. Will keep in the fridge for 1-2 weeks; should be enough for about 10 salads.