Salsa Fiesta Chicken

Salsa Fiesta Chicken

	Prep Time: 10 Minutes	Ready In: 25 Minutes
	Cook Time: 1hr- 25 minutes	Servings: yields  1 ¾ cups

"chicken and veggies are braised with salsa to create this satisfying  fiesta dish.

Ingredients:

4 chicken breasts 2 teaspoons canola oil 1/2 pound fresh mushrooms, sliced 1 medium green pepper, chopped 3/4 cup chopped onion 1/2 cup chopped celery 2 cups of chicken stock

2  cup frozen corn, thawed 1 garlic clove, minced 2 cups salsa 2 cups hot cooked rice Optional 1/4 cup shredded reduced-fat Cheddar cheese 1/2 cup reduced-fat sour cream ( Optional )

Directions:

1.

In a large pot heat 2 cups of chicken stock and 2 cups of salsa. Place chicken  in pot, braise chicken for about 1 hour, until tender. Add mushrooms, green pepper, onion, celery, corn and garlic for 20 minutes or until vegetables are tender. Pull Chicken out and shred it into small pieces and return to pot. Serve salsa chicken and veggies over rice. Top with cheese and sour cream. Health Tip, Corn is a good source of energy-producing vitamin B1, vitamin B5, and phosphorus; heart-healthy folate and dietary fiber; and free radical-scavenging vitamin C and manganese.

Nutritional Analysis: One serving (1-1/4 cups mixture over 1/2 cup cooked rice with 1 tablespoons sour cream) equals 379 calories, 9 g fat (4 g saturated fat), 81 mg cholesterol, 736 mg sodium, 40 g carbohydrate, 5 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Kind messages from the heart

                              

Treat others as you would like to be treated.

Find someone who needs a helping hand and do your best to help them.

Look for the good in others.

Open the door for someone today.

Celebrate your life.

Tell your children how special they are to you.

Compliment someone just because.

Bring someone flowers just to brighten their day.

Look for the good in others.

Write someone a note to tell them how special they are to you.

Be someone who lights the room up with your smile when you walk in the room.

    Be you because there is only one you and that makes you very unique and special.

Encourage others to be their best.

Be aware of others feelings.

Andrea's Veggie Lasagna

     

1 cups of cottage cheese mixed with oregano and pinch of salt and pepper.

1 boxes of lasagna noodles

3 cups grated mozzarella cheese

1 cups grated zucchini and 2 cups of spinach

1 cups of blanched spinach

1 cups of grated carrot

1 onion chopped and sautéed in a little oil

1 extra large can of tomato sauce

1 cups of blanched broccoli florets

Preparation:

Boil pasta in a large pot with a little vegetable oil and salt in the boiling water, cook until al dente. Start assembling lasagna in layers, noodles sauce and cottage cheese. Then layer your veggies and cheese, repeat method and once you’re finished you bake your lasagna at 350 degrees for about 20 minutes. Pull lasagna out of the oven and let set for about 10 minutes to cool. Slice, serve and enjoy!

Chef’s tips

You can add any veggies you want to this recipe. For example oven roasted peppers and mushrooms. If you like meat add a little ground beef or turkey to the pan you are sautéing your onion in.  Another way of making this lasagna is using spiral veggie noodles instead of lasagna noodles. You can make the lasagna the same way just using different noodles. No matter how you make it you will love it!

Banana Oatmeal Cookies

 

1 ½ cups whole wheat flour or rice flour to make it gluten free
1 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 tbsp. vanilla
2 ripe bananas

Preheat oven to 350 degrees.

Mix first 5 (dry) ingredients in bowl and set aside. In large mixing bowl, mix butter and sugars together until well combined. Add eggs, one at a time, then add vanilla and bananas.  Mix until bananas are well incorporated, then add flour mixture. Stir until just combined; over mixing will make the cookies tough.

Spoon cookies onto baking sheet and cook for 12-13 minutes. Cool on wire rack.

Cookies can be stored in airtight container for 3-4 days. Or, uncooked dough can be frozen in logs and sliced for later baking.