Zesty Orange and Pistachio Salad

2 cups baby spinach

1 Tbsp. Bragg’s apple cider vinegar

1/2 cup Feta cheese, crumbled

1 mandarin orange, peeled and segmented

1/4 cup red onion, sliced

1/4 cup pistachios

extra virgin olive oil

salt and pepper, to taste

1. Mix 1/2 cup olive oil and apple cider vinegar in a large bowl. Season with salt and pepper, to taste. Add spinach to bowl and toss to coat. Divide coated spinach among 4 plates.

2. Top with feta cheese, mandarin orange slices, onion, and pistachios before serving.

Vegetarian Tortilla Pie (Mexican Casserole)

Tasty, healthy, and easy, what more could you ask for?!

1 jar (11 to 12 Ounces) medium-hot salsa

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 to 16 ounces) no-salt-added black beans, rinsed and drained

1 can (14 ¼ ounces) no-salt-added whole-kernel corn, drained

½ cup packed fresh cilantro leaves

4 (10-inch) low-fat flour tortillas

6 ounces shredded reduced-fat monterey jack cheese (1 ½ cups)

Reduced-fat sour cream (optional)

1. Preheat oven to 500 degrees F. Spray 15 ½ by 10 ½ jelly-roll pan with nonstick cooking spray.
2. In a small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one third of cheese. Repeat layering two more times, ending with last tortilla. Bake pie until cheese melts and filling is hot. 10 to 12 minutes. Serve with sour cream, if you like. 

I also like to eat tortilla chips with this one, it adds an extra crunch!