At our house growing up, nothing went to waste. Left-overs were always saved and sometimes turned into something new the next night. This helped the grocery bill go farther and still allowed my mom to feed us nutritional, satisfying meals. I work to continue this effort to show my girls how to be frugal, to stretch a dollar, and to still feed a family, as they will most likely need to do the same one day. It's important to my husband and I to feed our girls as much organic produce as possible and because of the added cost to do that, we have to be creative with using organic fruits and vegetables that are in season. The latest creation was from some left over roasted corn. (See the Roasted Corn recipe on a previous post by searching at the left.) My husband loved it and we ate it, along with some left over ham, on top of southwestern cobb salads.
Southwestern Cobb Salad:
1 bunch of romaine hearts chopped
2 boiled eggs
1 cup chopped ham
1 cup shredded Mexican cheese (You can substitue any reduced fat shredded cheese.)
4 slices of turkey bacon, fried crisp
1/2 cup chopped tomato
1 cup hot skillet corn
Split the ingredients between two large salad bowls and top with dressing of your choice! In Texas, that means Ranch dressing.
**Try 1 cup Ranch dressing mixed with 3/4 cup salsa. It makes a great dressing for taco salads.**
Skillet Corn:
Heat skillet to high and put in 1 tbsp of Olive Oil with 1 tbsp. butter or margarine. I like to cook with Smart Balance spread.
Put a few tablespoons of chopped onion into the skillet and let them cook for about two minutes. I keep some in the freezer to add into dishes like this that only need a little bit of onion.
Add 1 cup of roasted corn, taken off the cob, and season as it cooks with 1/2 to 1 tbsp. cumin, depending on your taste, 1 tsp. of garlic salt, and a little black pepper.
Add 2 tbsp. of your favorite salsa to the skillet and stir until the corn is heated through. Sprinkle with chopped cilantro.
