Chicken Chili Verde

INGREDIENTS:
1 pound chicken
2 tablespoons oil
3 tablespoons flour
2 garlic cloves, minced or 1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
1 (7 oz.) can green chilies
2 cups water

INSTRUCTIONS:
Cut chicken into bite-size pieces. In a medium saucepan, brown chicken in 1 tablespoon oil. Add remaining oil and flour. Stir constantly until flour browns. Stir in garlic, cumin, and salt. Mix in chilies and 2 cups water; bring to a boil. Cover and simmer until chicken is tender and sauce thickens, 30-45 minutes, adding more water to thin if necessary.

Yield: 4-6 servings.
Serving suggestion: use as filling for burritos with rice, cheese, sour cream, and salsa.

Oriental Chicken Salad

INGREDIENTS:
2 chicken breasts (or 1 1/2 to 3 cups cubed, cooked chicken)
1/2 head of cabbage
4 green onions, chopped
1/2 cup slivered almonds
1 package ramen noodles
Optional: mandarin oranges

Dressing:
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup oil
1/4 teaspoon pepper
1 seasoning packet (from ramen noodles)

INSTRUCTIONS:
Cook and cube chicken.  Chop cabbage and place in large salad bowl.  Toast almonds until lightly browned (place almonds in an ungreased skillet.  Stir over medium heat until browned).  Add almonds, onion, and chicken to cabbage and toss.  Break uncooked noodles in package and add to salad.  Make dressing; pour over salad and toss lightly.  Serve immediately.  Yield: 8 servings.

My Favorite Greek Dressing

INGREDIENTS:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. sugar
2 tsp.  garlic powder
1/2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS:
Put all ingredients in a small bowl and mix well with a whisk.

Jicama Orange Salsa

INGREDIENTS:
2 medium oranges, peeled and chopped
1 cup jicama, chopped
½ cup tomatillo, chopped
½ cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 teaspoon honey
½ teaspoon salt
2 tablespoons jalapenos, chopped fine

INSTRUCTIONS:
Mix all ingredients together and chill for a few hours.

Veggie Meatloaf

INGREDIENTS:
1 lb. ground beef
1 medium potato
1 large carrot
1 small zucchini
1 small yellow squash
1/2 - 3/4 cup oatmeal
2 eggs
1 can Mexican Stewed Tomatoes
1 can tomato sauce
Grated cheese, desired style
Spices to taste, i.e., garlic, season salt like Lawry’s salt, pepper, onion powder.

 INSTRUCTIONS:
Grate potato, carrot, zucchini, and yellow squash and put in a bowl with ground beef. Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meatloaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

 ***For a smaller servings size, you can half the recipe and bake it in the oven in a bread pan. Bake on 400 degrees for 45 minutes. Be sure to test with a meat thermometer as the tomato sauce tends to keep the ground beef looking red.

Cabbage Patch Stew

INGREDIENTS:
½ pound lean ground beef or turkey (optional)
l large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon garlic powder
¼ teaspoon cumin
2 cups water
1 tablespoon sugar
2 (15 oz.) cans kidney or pinto beans
2 (15 oz.) can Mexican style stewed tomatoes

 INSTRUCTIONS: Brown meat and drain fat; add onion, celery, and cabbage. Cook until vegetables are clear or wilted. Add remaining ingredients. Simmer ½ hour. Yield: 8 servings

Philly Wraps

INGREDIENTS:
½ pound lean ground turkey or beef
1 tablespoon water
1 onion, sliced
4 mushrooms, sliced
1 bell pepper, sliced
Pinch of salt
¼ teaspoon pepper
4 drops hot sauce (like Tabasco)
4 slices reduced-fat Swiss cheese
6 whole-wheat flour tortillas

INSTRUCTIONS:
Coat a large skillet with cooking spray. Over medium-high heat sauté meat until done; drain any fat. Add water, onion, mushrooms, salt, pepper, and hot sauce; stir well. Cover, reduce heat, and simmer until vegetables are tender. Lay slices of Swiss cheese over meat mixture; cover until cheese melts. Spoon mixture down center of warm tortilla and roll up tightly. Yield: 6 servings