Salad with Jasmine Rice Pilaf

Rice Pilaf
Serves 7-8 people
Prep time:  30-45 min

Preparation:
Prepare 2 cups of dry jasmine rice by cooking in 3 cups of water.
Toast 2/3 cup chopped almonds (set aside)
Toss a green salad with small diced tomatoes and cucumbers

Ingredients:
1 medium onion (chopped small)
1 bell pepper (chopped small)
2 cloves garlic (minced)
1 13 oz can chicken (drained)
1 lime
1/3 cup chopped cilantro

Instructions:
Saute the onion, bell pepper and garlic in 1 or 2 Tbs of olive oil.  When vegetables are soft, add chicken. Season with generous amount of pepper and 1 tsp salt.  Then add rice (I only added 3/4 of the prepared rice).  Toss in lime, cilantro and almonds.

Serve over (or beside) the salad.  Dress with light italian dressing or lime vinaigrette.

Low Sugar Pecan Pie

Crust:
1 1/4 cups flour
1/4 tsp salt
1/3 cup shortening (I use palm shortening b/c no trans fats)
1/4 cup chopped pecans (finely chopped)

Mix flour, salt and pecans.  Cut in shortening.  Add 3-4 Tbs cold water until it holds together, but not sticky.  Roll out and line pie tin.

Filling:
1 stick butter
1 cup dark corn syrup
2 eggs
1 Tbs vinegar
1 1/2 cups pecan halves

Melt butter.  Let cool down to lukewarm.  Mix syrup and butter (mix well).  Mix in eggs (mix well).  Stir in vinegar.  Stir in pecan halves.

Pour in shell.  Bake 350 degrees for 30-40 minutes.  Cool for 30 minutes before serving.