Fruit Salsa with Cinnamon Chips

A friend of mine found this recipe on allrecipes.com and made it for Brady and I when she was here visiting a couple of years ago. In addition to being a delicious and healthy dessert, it's easy to make and can easily be adapted using whatever fruit you have in the house. (The combo of the apples and berries is especially delicious, though.) Last night we made it with mangoes, Red Delicious apples, and frozen raspberries and blackberries. It was fantastic!

Fruit Salsa

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 1 Tbsp. lemon juice
  
• 1-2 tablespoons white or brown sugar
• 1-3 tablespoons fruit preserves, any flavor

Cinnamon Chips

• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 1-2 cups cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, and strawberries. Add lemon juice and toss. Add sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 10-15 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Spicy Black Bean Soup

From Taste of Home magazine, April/May 2010, with additions by Brady. We ate it with cornbread and it was delicious, also good with tortilla chips!
Spicy Black Bean Soup

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalepeno pepper, seeded and minced
2 Tbsp. olive oil
3 garlic cloves, minced
3 cans (15 oz each) black beans, rinsed and drained
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles
dash cumin
dash salt
1 Tbsp. lime juice
2 Tbsp. minced fresh cilantro
1/4 cup shredded cheddar cheese
1/2 cup fat-free sour cream (optional)

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.

Stir in the beans, broth, tomatoes, chopped green chilies, cumin, salt, and lime juice. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro, cook 5 minutes longer.

Remove from heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with cheese and sour cream.

*Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat, 4 mg cholesterol, 667 mg sodium, 23 carbohydtrate, 5 g fiber, and 7 g protein.