Mexican Coleslaw

• 6 cups very thinly sliced green cabbage, (about 1/2 head) (I just use bagged coleslaw mix with carrots)
• 1 1/2 cups peeled and grated carrots, (2-3 medium)
• 1/3 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

This is really good topped on refried beans and eaten with corn chips.

Bean and Pasta Soup

1 onion chopped

2 Tbs. Olive oil

2 garlic cloves, minced

1 Tbs. Italian Seasoning

2 cans white beans

3 cups uncooked ditalini pasta (salad macaroni)

6 cups chicken both

2-14 oz cans petite diced tomatoes

Salt and pepper

Chop onion and saute with some salt and pepper in 2 Tbs. olive oil/veg. oil till translucent. Add garlic and stir for one minute and stir in the Italian seasoning. Add chicken broth and tomatoes. Bring to a boil and simmer for 15 min. Taste and adjust seasoning (salt and pepper). Bring it back to a boil and add pasta. When pasta almost cooked add beans. When pasta cooked, simmer for a few minutes longer. This soup will absorb a lot of the broth the longer it sits. So just add some more broth to your liking.