Friday, January 28, 2011
Thursday, January 20, 2011
1 boneless, skinless chicken breast
2-3 T chopped jalapenos
1 c colby cheese (sharp cheddar or monterey jack would be even better)
diced fresh tomatoes
good tortilla chips, cantina style
Cook chicken according to preference (grill, bake, etc). Let the chicken cool before dicing into bite-sized pieces. Top chips with cheese, chicken and jalapenos, microwave or broil until cheese melts. Add tomatoes, sour cream and/or any additional toppings. Yummy!
Saturday, January 15, 2011
- 4 Servings
- Prep/Total Time: 30 min.
- 1 large onion, chopped
- 1 tablespoon canola oil
- 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
- 1/4 cup water
- 3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
- 1/4 teaspoon pepper
- 4 eggs
- In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
- Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.
Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.
Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20