Lunch Date

1 tablespoon vegetable oil
2/3 cup chopped onion
1 tablespoon ground cumin
3 (15-ounce) cans black beans, undrained, divided
1 (15-ounce) can lower-sodium chicken broth
3 cups medium chunky salsa
1 lime, juice and grated peel
1/4 cup chopped cilantro, optional
Sour cream, optional

1. Heat vegetable oil in a large saucepan. Add onions and cumin and cook over medium heat until the onions are tender.
2. Purée 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.
3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce heat to low and simmer 30 minutes. Top each serving with a dollop of sour cream, if desired. Serves 6.

Nutrition facts per serving: 260 calories, 4g fat, 12g protein, 38g carbohydrates, 12g fiber, 1290mg sodium.

½ cup (1 stick) butter
4 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon Beau Monde seasoning, optional
4 cups Crispix cereal
2 cups Bugles snacks
2 cups small corn chips
2 cups mini cheese-flavored crackers
2 cups pizza- or cheese-flavored goldfish crackers
¼ cup grated Parmesan cheese

1. Preheat oven to 250F. Melt butter in oven in a roasting pan.
2. Remove pan from oven and stir in seasonings. Add Crispix, Bugles, corn chips, cheese crackers and goldfish crackers; mix well to coat.
3. Bake 15 minutes. Add Parmesan and stir to coat well. Bake 30 minutes longer, or until golden brown, stirring every 15 minutes. Cool completely.
4. Store in tightly covered containers. The mix freezes well in containers or zip-top plastic freezer bags. Makes about 12 cups.

Nutrition Facts per (1/2-cup) serving: 130 calories, 8g fat, 2g protein, 13g carbohydrates, 1g fiber, 320mg sodium.