Blackeye Peas Salsa

2 cans black-eyed peas, rinsed & drained

1/2 onion, diced small

1-2 stalks green onions, diced

1/2 green pepper, diced small

3/4 cup corn

2 tomatoes, diced small

1/4 cup cilantro, diced (optional)

1/2 cup Italian Dressing

Place all ingredients in a bowl and mix well. Add a dash of Worcestershire and Cumin & Garlic powder for additional flavor.

Great served with Tostadas Baked Scoops.

Turkey & Black Bean Chili

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped carrots

1-2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons chili powder (or more to taste)

3 teaspoons ground cumin (or more to taste)

1-1/2 pounds lean ground turkey

1 can black beans, rinsed & drained

1 can dark red kidney beans, rinsed & drained

1 container(16 ounces) mild salsa

1 six-ounce can tomato paste

4 cups low-sodium chicken broth

In a large saucepan over medium heat, cook onion, peppers, carrots and garlic in hot oil until tender. Sprinkle with chili powder and ground cumin; cook, stirring frequently 5-7 minutes or till spices are fragrant. Add ground turkey, stirring to break up meat, 5-7 minutes or till cooked through and slightly browned. Add beans, broth, salsa and tomato paste; bring to a simmer. Reduce heat to medium; cook, stirring occasionally, 45 minutes or until thickened. (Also works great to leave in crock pot most of the day till ready to eat.)

(additional spices can be added while simmering: worcestershire sauce, cilantro, cinnamon, black pepper)

Great served with gluten-free corn bread. (see below)

Gluten-Free Corn Bread

1-1/4 cups corn meal

1 cup gluten-free flour blend*

1/4 cup sugar

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 cup non-dairy buttermilk**

2 eggs, lightly beaten

1/3 cup vegetable oil

1 cup corn

1/4 tsp nutmeg (optional)

Preheat oven to 350. Grease 8-inch square pan with Pam or oil.

In a medium bowl combine all dry (first 6) ingredients with a whisk. Make a well in the center. In a separate bowl combine buttermilk, eggs and oil until well blended. Add wet mixture to the dry ingredients and stir just until combined. Add corn and gently mix. Spoon batter into pan. Bake at 350 for 25-30 minutes or until top is firm and edges pull away from the pan.

*Gluten-Free Flour Blend (can be used as an all-purpose GF flour): 3-1/2 cups rice flour, 2-1/2 tapioca flour, 1/2 cup potato starch, 1/2 cup corn starch, 2 tsp. xanthan gum), or Bob's Red Mill All Purpose GF Flour.

**non-dairy buttermilk: add 1 tablespoon of vinegar or fresh lemon juice to one cup of non-diary milk; let mixture sit for 5 minutes before using. (it will not be as thick as traditional buttermilk)