EZ TACO SALAD

Servings: 4

Ingredients:

1 lb. quality ground beef

1/2 white onion

3 vine ripe tomatos

2 tbsp. corn oil

2 tsp. minced garlic

salt + pepper

1 [15oz] can of beans [your favorite variety]

4 flour tortillas, burrito size

Seasoning:

2 tbsp. tomato paste

1 tbsp. worcestershire sauce

1 tsp. cumin

1 tsp. smoked paprika

Toppings:

1/4 lettuce

1 beef steak tomato

1/2 cup shredded sharp cheddar cheese

sour cream

Directions: 

1. Prepare taco shells:

• Preheat oven to 450
• Spray each tortilla with cooking spray [both sides]
• Place tortilla over small oven proof container, as shown -OR- make a ball the size of your fist with aluminum paper and place tortilla over ball
• Cook for 8-10 minutes

2.  Prepare meat as shown  in Ground Beef Tacos recipe

3.  Rinse and drain beans, add to ground beef. Cook for about 5 minutes.  

4.  Chop tomato, slice lettuce and great cheese.

5. Load up your taco salad: place beef at bottom of bowl and  top with lettuce,  cheese, tomato and sour cream! 

EZ CHICKEN SALAD

Serves:6

Ingredients:

2 bonless, skinless whole chicken breast

1/4 white onion

3 small white rose potatoes

1 cup frozen veggie medley

1/3 cup mayonaise

1/3 cup sour cream

salt + pepper

Directions:

1. In medium stock pot add chicken, onion and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shredd.

2. Chop potatoes into small cubes. Then place in medium sauce pan cover with water and a pinch of salt. Cook until tender about 10-15minutes.

3.  Add frozen veggie medley to potatoes, cook for 2-3 minutes.

4. Drain potatoes and veggies.

5. In a large bowl combine chicken, veggies, sour cream and mayonaise. Mix well, add salt + pepper to taste.

6. Enjoy chicken salad on a hoggie bun, tostada or by itself with saltine crackers.

CHICKEN PARM + LETTUCE SLAW

Servings: 6

Ingredients:

3 boneless, skinless chicken breast -OR- 6 halves

3 egg whites

1 cup italian style bread crumbs

1/2 cup shaved parmesan cheese

salt + pepper

1 small lettuce

4 carrots

1  small can whole corn kernels, drained

-DRESSING-

1/2 cup mayonaise

1/2 cup  sour cream

1tsp.  Bon Appetit Seasoning Salt

1/2 tsp. Cumin

1/2 tsp. Corriander

Directions:

1.   Prep Chicken:

• cut each chicken breast in half
• pound chicken to 1/4 in.  thickness between two sheets of plastic

2. Whisk egg whites, salt, and pepper in shallow bowl.  

3. Add chicken breast to egg mixture, cover & place in refrigerator for 20 mins.

4. Prep veggies:

• drain corn
• slice lettuce
• shredd carrot

5. In small bowl, combine mayonaise, sour cream, bon appetit seasoning, cumin, and corriander.

6.  Toss dressing with veggies, cover, and refrigerate.

6.  Bread chicken:

• take chicken out of refrigerator
• combine bread crumbs and parmesan in large plate
• dip both sides of chicken in bread crumbs

7.  Coat bottom of large skillet with corn oil, heat until hot. Add chicken breast to hot oil cook for about 4-5 minutes on each side. Place cook chicken on paper towels to drain oil. * *   

8. Serve with lettuce slaw and enjoy!

** HEALTHY ALTERNATIVE: Instead of frying, bake it! * *

• preheat oven to 350 degrees F
• prepare chicken as indicated in step 6
• transfer chicken to 9x13in baking pan
• bake chicken in preheated oven for 15-20min or until juices run clear