Mexican Beef Salad

This salad is a revision of one I got from Weight Watchers.

8 cups lettuce, bite size pieces
4 Roma tomatoes, sliced
8 ounces deli roast beef, shaved and cut into strips
2 avocadoes, sliced
1 can black beans, rinsed and drained well
1 medium onion, diced
1/4 cup lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp hot sauce
fresh cilantro, optional

Divide lettuce among 4 dinner plates.  Top with tomato slices, roast beef and avocado.
Mix together the lime juice, olive oil, water, garlic, cumin, salt, and hot sauce.  Stir in beans and onions.  Divide bean mixture (with all the juice) between the 4 plates, spooning on top of the lettuce. 
Top with the cilantro if desired.

Serve with warm tortilla or tortilla chips.

Honey Balsamic Salmon

Cooking spray
1 Tbsp olive oil
1 lb frozen salmon fillets (4 fillets, 2 ounces each), thawed
1/2 c balsamic vinegar
1 Tbsp honey
Salt and pepper to taste

Spray large skillet with cooking spray then add 1 tbsp olive oil. Heat to medium high.
Place salmon in skillet and cook on each side about 3-4 minutes until browned and salmon is cooked through.
Remove salmon and keep warm.
Mix together vinegar, honey, salt and pepper together. Pour into skillet (careful - the vinegar fumes can be powerful). Stir and heat until reduced by half.
Pour 1 tbsp of the honey vinegar sauce over each fillet to when serving.

Serves 4
(original recipe from Weight Watchers - I made some modifications - 6 points per serving)

Lemon Chicken Thighs and Potatoes

This is a recipe from Weight Watchers that I have modified for the slow cooker.

12 skinless, boneless chicken thighs
2 Tbsp olive oil
6 garlic cloves, minced
1/2 cup lemon juice
1 cup chicken broth
1.5 pounds small whole potatoes, scrubbed well but unpeeled
3 tbsp dried oregano

Heat olive oil in a large skillet and add the garlic cloves. Brown chicken thighs and place in a slow cooker. Pour chicken broth and lemon juice in skillet and let come to a boil, scrapping the bottom of the skillet to get any bits of chicken.
Place potatoes over chicken in slow cooker. Sprinkle with oregano. Pour broth and juice mixture over contents of slow cooker.

Cook on high for 3 to 4 hours or on low for 5 to 6 hours.