this is the recipe of the month at diabetes self management. Black bean and vegetable enchiladas Preparation time: 15 minutes Baking time: 20 minutes Vegetable cooking spray 1 can plus 1 can (16 ounces each) black beans, rinsed and drained 1 cup chopped onion 1 green pepper, chopped 2 tablespoons vegetable broth 1 cup plus 1 cup picante sauce 12 medium corn tortillas 1 cup chopped tomatoes 1/2 cup reduced-fat shredded Cheddar cheese 1/2 cup reduced-fat shredded mozzarella cheese 3 cups shredded lettuce Light sour cream, for garnish (optional) Preheat oven to 350�F and coat a 9â³x13â³ baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. Saut� the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses, and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Yield: 12 enchiladas Serving size: 2 enchiladas Nutrition Facts Per Serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Exchanges per serving: 3 starch, 1 lean meat Carbohydrate choices: 3

oh lets get decadent! Bananas Foster Tart . 1 Pillsbury Refrigerated Pie Crust 2/3 Cup firmly packed brown sugar 2 Medium Bananas, sliced 1/4 Cup whipping cream 4 1/2 tsp. light rum ** 1/4 Cup Butter or margarine 2 tsp. grated orange peel 1/2 tsp. Vanilla 2/3 Cup chopped Pecans Vanilla Ice Cream, if desired Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using a 9" pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool 5 minutes. In a small bowl, combine bananas and rum, toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel and sprinkle with pecans. In a heavy medium saucepan, combine brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until the mixture is thickened and a deep golden brown, stirring constantly. Remove saucepan from heat, stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream.. Store in refrigerator. **To substitute for rum, combine 1/2 tsp. rum extract with 4 tsp. water

Here's something for you choco-holics! Homemade Peanut Butter Cups (Fine Cooking) makes 30 1 1/2" peanut butter cups 1 lb. bittersweet chocolate or milk chocolate, roughly chopped 1 cup creamy or chunky peanut butte 1/2 tsp. vanilla extract 1/4 tsp. salt 2 Tbs. packed light brown sugar Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat. Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won't hold up when it dries and gets peeled out of the paper. Set them aside 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate. Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform. Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture. Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.

baked eggs with Asparagus, Ham, and Gruyere can be made in individual ramekin servings, I love breakfast dishes that can be made ahead of time. Ingredients * 1 tablespoon olive oil * 1 bunch asparagus, cut into 1-inch pieces * 1 shallot, chopped * 6 large eggs * 1 1/2 cups half-and-half * kosher salt and black pepper * 4 cups torn baguette * 1 cup Gruyere, grated (4 ounces) * 4 ounces ham, roughly chopped Directions Heat oven to 350 F. Heat the oil in a large skillet over medium-high heat. Add the asparagus and shallot and cook until tender, 4 to 6 minutes; let cool. In a large bowl, whisk together the eggs, half-and-half, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the baguette, Gruyere, ham, and the asparagus mixture. Transfer the egg mixture to four 10-ounce ramekins, cover with foil, and refrigerate for 30 minutes. Bake on a rimmed baking sheet until set, 30 to 35 minutes. (Alternatively, transfer the egg mixture to an 8-inch square baking dish, cover with foil, refrigerate for 30 minutes, and bake until set, 35 to 40 minutes.) Uncover and cook until golden, 10 to 15 minutes more. Baked Eggs With Asparagus, Ham, and Gruyere