Sunday 11/14/2010- Bean Tortilla Soup and Salad with Spicy Ranch Dressing

Bean Tortilla Soup
Prep and Cook Time: 45 minutes 1 16-ounce can refried black beans 1 15-ounce can black beans, rinsed and drained 2 cups vegetable broth 1 cup frozen corn 1/2 cup prepared chunky salsa 1/2 12-ounce package Quorn chik'n tenders 1/4 cup water 1 cup shredded cheddar cheese, divided 1 cup tortilla corn chips 1/2 cup cilantro, chopped per serving: 417 calories; 27 grams protein; 15 grams total fat; 11 grams fiber; 6 grams saturated fat; 48 grams carbohydrates; 20 mgs cholesterol; 1352 mgs sodium; 9 weight watcher points		[1] In a saucepan combine the beans, broth, corn, salsa, tenders and water, bring to a boil. Reduce heat, cover and simmer 10 minutes. Add half of the cheddar, cook until melted. [2] Ladle soup into bowls, top each serving with remaining cheese, crumbled corn chips and cilantro and sprinkle on top.

Dinner Salad with Spicy Ranch Dressing
Prep time: 10 minutes 1/2 head Romaine lettuce, torn 1 tomato , cored and cut in wedges 1/2 cup shredded cheddar cheese 1/2 cup baked tortilla chips, crushed 1 cup spicy ranch dressing per serving: 292 calories; 6 grams protein; 24 grams total fat; 3 grams fiber; 4 grams saturated fat; 14 grams carbohydrates; 25 mgs cholesterol; 426 mgs sodium; 7 weight watcher points		[1] Combine all of the ingredients in a salad bowl and mix well. Serve.