Healthified Crispy-Coated Chicken

From www.eatbetteramerica.com

Prep time: 10 minutes

Cooking time: 25 minutes

1 c finely crushed multigrain tortilla chips

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp pepper

1 egg

4 boneless, skinless chicken breasts

shredded romaine

salsa (I really like it with Mango salsa, my husband liked regular)

Avocado slices

In a shallow bowl combine tortilla chips, oregano, cumin and pepper. Place egg in another shallow dish, beat lightly. Dip chicken in egg and then chips.

Place chicken on a cookie sheet sprayed with nonstick spray. Bake about 25 minutes until chicken is no longer pink. Serve on a bed a shredded romaine with salsa and avocado slices.

* Whenever I make any type of crispy, breaded chicken I put a cooling rack on my pan and put the chicken on top of it. This cooks underneath and keeps the bottom from getting soggy.

Chili's Salsa

Out of all the restaurant salsa's out there - Chili's and Uncle Julio's are my favorites... This taste's just like Chili's, so I thought I'd share. Sidenote: Why does Chili's have better salsa then On the Border? Same company - you'd think they'd give the better salsa recipe to the Mexican restaurant. Next challenge is to find a match for Uncle Julio's salsa.

I got this off of recipezaar and made a couple adjustments for a fresher taste (the cilantro and lime). It's been a hit every time I've made it... which has been quite a bit lately.

1 (14 1/2 ounce) can tomatoes and green chilies

1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned,diced, not pickled)

1/4 cup yellow onion (diced)

1/2-3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 c. cilantro, chopped

1 t. lime juice

1. In food processor place jalapenos and onions.

2. Process for just a few seconds.

3. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

4. Pulse all ingredients until well blended but do not puree.

5. Place in covered container and chill.

A couple hours of chilling helps blend the flavors, and gets better tasting each hour it sits.

Chicken Picante

{{This is good and fresh tasting... although not the most amazing chicken I've had - it's really easy and simple and uses ingredients that I usually have on hand. It's a great standby meal.}}

4 boneless/skinless chicken breasts
1 c. salsa
1/4 c. Dijon mustard
2 T. fresh lime juice
1/4 c. sour cream
1 lime sliced into 4 wedges
chopped cilantro

Preheat oven to 375F.

Mix salsa, mustard and lime juice. Put chicken in pan and cover with salsa mixture. Cover with foil and bake for 40 minutes. Remove foil and cook for another 10-15 minutes. Place chicken on plate and top each breast with 1 T. sour cream, cilantro and lime wedge.

I sometimes serve with black bean, corn and avocado salsa.

Black Bean, Corn and Avocado Salsa

1 can corn, drained
1 can black beans, well rinsed and drained
4 roma tomatoes, chopped
4 avocados, chopped
1 pkg. DRY Italian dressing seasoning (salad dressing isle)
1/4 c. oil, salad or olive
1/4 c . vinegar
2 T. water

Mix and serve. Good if you let it sit mix the flavors - if I do this, I just add the avocados in last so they don't brown.

Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette (I used Brianna's Santa Fe)
1 can (15oz) black beans, rinsed and drained
1 t ground cumin
2 c fresh corn kernels, about 2 large ears (I used canned corn)
2 oz smoked mozzarella, diced (I used fresh mozzarella)
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro

In a largo bowl, combined vinaigrette, beans, cumin and salt and pepper to taste; sent aside. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together. Chill until ready to serve.

*This would also make a great salsa.
This recipe is from Women's Health Magazine {Makes 4 servings; per serving: 324 calories, 9 g fat, 42 g carbs, 11 g fiber, 13 g protein}

Texas Caviar

A friend brought this over for Zak's baby blessing and it was Scrumptious! Perfect for a get together, BBQ or potluck!!

2 cans black beans rinsed & drained
16 oz fresh salsa
2 cans shoe peg corn, drained
2 cans Rotelle tomatoes (it's a tomato/jalapeno mix)
2 bunches of cilantro (to taste)
green onions
Juice of 2 limes

Mix together & enjoy.

Easy Homemade Salsa

This one's really good...

28 oz. can whole tomatoes, partially drained
1 1/2 teaspoon vinegar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
2 green onions, coarsely chopped
2 handfuls fresh cilantro
juice of 1 lime
10-20 slices jalapenos (the pickled kind in a jar)

Combine all ingredients in a blender, using jalapenos to taste. Blend to desired consistency.

Pineapple Salsa

Perfect for those summer BBQ's that are right around the corner!!

1 cup freshly chopped pineapple
1/3 cup chopped red onion
1/4 cup cilantro
1/4 cup pineapple preserves
1 Tbsp chopped jalapeno
1 1/2 Tbsp lime juice
1/4 tsp black pepper

Chill and serve with tortilla chips or it's also great with grilled shrimp.