Chicken and Summer Vegetable Tostadas

Randy Mayor

 

Outstanding

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The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield: 4 servings

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  canola oil
• 12  ounces  chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup  green salsa
• 3  tablespoons  chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories: 398 (30% from fat)

Fat: 13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein: 32.5g

Carbohydrate: 36.7g

Fiber: 3.1g

Cholesterol: 75mg

Iron: 1.4mg

Sodium: 799mg

Calcium: 236mg

Roast Chicken Chimichangas

Randy Mayor; Jan Gautro

Worthy of a Special Occasion

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

 

Ingredients

• 2 1/2  cups  shredded roasted skinless, boneless chicken breasts
• 1  cup  (4 ounces) crumbled queso fresco cheese
• 1/4  cup  chopped green onions
• 1  teaspoon  dried oregano
• 1/4  teaspoon  ground cumin
• 1  garlic clove, minced
• 1  (4.5-ounce) can chopped green chiles, drained
• 1  (16-ounce) can fat-free refried beans
• 6  (8-inch) flour tortillas
• Cooking spray
• 1/2  cup  bottled green salsa

 

Preparation

Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

 

Nutritional Information

Calories: 380 (23% from fat)

Fat: 9.7g (sat 3.1g,mono 4.1g,poly 1.6g)

Protein: 28.8g

Carbohydrate: 42.5g

Fiber: 6.5g

Cholesterol: 55mg

Iron: 3.8mg

Sodium: 728mg

Calcium: 157mg

Best Brownies

 

"These brownies always turn out!"

  

Prep Time: 25 Min

Cook Time: 35 Min

Ready In: 1 Hr

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

My Family's Favorite Sloppy Joes

By Hey Jude on June 05, 2003

561 Reviews

• Prep Time: 15 mins
• Total Time: 45 mins
• Servings: 4

About This Recipe

"I've tried many recipes, this is the best. I once 'dec-tupled' (10x) this recipe to sell sandwiches at a craft fair at my church. People were waiting in line to buy leftovers. Freezes well, goes up to the lake or camping well and is a hit on Halloween...it's no-fail. Easy to double, triple, etc. I've been making Joes this way for over 20 years. ***03-08-09, I just reinvented this recipe tonight when I went to make it for dinner and found I didn't have an 8-oz. can of tomato sauce (shame on me). The family was upset with me when I subbed an 8-oz. can of pizza sauce and told them to suck it up and call them 'Pizza Joes' and then served them up with shredded mozzarella cheese on the toasted buns, top and bottom. They loved it. I left out the BBQ sauce in this preparation and just used a 1/2 cup ketchup. Pizza Joes are good to go!"

Ingredients

• 1 lb ground beef
• 2 -3 stalks celery, chopped
• 1 small onions, chopped
• 1 (8 ounce) cans tomato sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce ( your favorite, we use Open Pit)
• 1 tablespoon firmly packed brown sugar
• 1 teaspoon dry mustard
• salt and pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vinegar

Directions

1. In a large skillet, brown ground beef, celery and onion.
2. Drain the fat, who needs it?.
3. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4. If Joes appear too'loose', leave cover off and let moisture evaporate.
5. Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Basic Quiche

Photo by AllThingsMamma

123 Reviews

• Prep Time: 0 mins
• Total Time: 1 hr
• Servings: 6

About This Recipe

"This recipe is from the back of a Kraft Cheese wrapper that I have had forever. Our favorite add-ins are chopped ham, chopped broccoli and mushrooms. Prep. time is not included."

Ingredients

• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons flour
• 1 cup milk
• 3 eggs, slightly beaten
• 1/2 cup grated parmesan cheese (optional)
• 1 (9 inch) unbaked pie shells
• 1 dash pepper

Directions

1. Toss cheddar cheese with flour.
2. Add milk, eggs, and parmesan cheese (if using), and pepper; mix well.
3. Pour into unbaked pie shell.
4. Bake at 350* for 50-60 minutes or until set.
5. Variations: Add 10 oz. pkg frozen chopped broccoli, cooked and drained and 4 oz. can sliced mushrooms, drained.
6. Add 1 cup finely chopped ham, 1/4 cup finely chopped green pepper, and 1/4 cup chopped pimentos.
7. Add 8 slices bacon, crisply cooked and crumbled and 1/4 cup chopped green onions.
8. Substitute 1 1/2 cup Mozzarella cheese for the cheddar cheese.
9. Add a 4 oz, pkg. sliced pepperoni, 4 oz. can sliced mushrooms, drained and 1/4 teaspoon oregano leaves, crushed.
10. Top with thin tomato slices just before serving.
11. Add 1/2 lb. bulk pork sausage cooked and drained; 10 oz. pkg. frozen chopped spinach, cooked and well drained; 1/4 cup chopped onion and a dash of garlic powder.