209 Cooks!
IN THIS ARTICLE:
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Recipes courtesy of Food 4 Less and Rancho San Miguel, Stockton.
After putting in a full day’s work, it may be tempting to order take-out for the family, or simply go out to eat. But the rising cost of fuel has most of us trying to be more budget-conscious. Here are a couple of recipes to help put together a healthy meal packed with flavor. These dishes can be easily put together, especially with some advance prep work --- shop for your ingredients the weekend before and chop your veggies ahead of time. While the chicken’s in the oven, you can even relax for a bit or help the kids with their homework. Enjoy!
After putting in a full day’s work, it may be tempting to order take-out for the family, or simply go out to eat. But the rising cost of fuel has most of us trying to be more budget-conscious. Here are a couple of recipes to help put together a healthy meal packed with flavor. These dishes can be easily put together, especially with some advance prep work --- shop for your ingredients the weekend before and chop your veggies ahead of time. While the chicken’s in the oven, you can even relax for a bit or help the kids with their homework. Enjoy!
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Avocado Salad
Prep Time: 10 minutes
Yields: 6 Servings
INGREDIENTS:
10 oz chopped romaine lettuce
3 oz black beans, rinsed and drained
3 oz corn kernels
2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
¼ cup chopped fresh cilantro
½ lime, juiced
1 oz tortilla chips (optional)
Salt and pepper to taste
DIRECTIONS:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro, lime juice, black beans, and corn. Gently toss until evenly coated. Mix with romaine lettuce and top with tortilla chips
Yields: 6 Servings
INGREDIENTS:
10 oz chopped romaine lettuce
3 oz black beans, rinsed and drained
3 oz corn kernels
2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
¼ cup chopped fresh cilantro
½ lime, juiced
1 oz tortilla chips (optional)
Salt and pepper to taste
DIRECTIONS:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro, lime juice, black beans, and corn. Gently toss until evenly coated. Mix with romaine lettuce and top with tortilla chips
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Mexican Chicken
Yields: 6 servings
INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9X13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake for 1 to 1 ½ hours. Serve with rice if desired.
INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9X13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake for 1 to 1 ½ hours. Serve with rice if desired.