Saturday, June 19, 2010
Wednesday, June 16, 2010
The latest recipe I tried was from Rachel Ray. I fed it to my dh and he LOVE IT. He said he would pay money for it. We are not big guacamole fans in my house so if you are not either then don't worry. This is really good. Try it. It is Tex-Mex Chicken Club.
Tex-Mex Chicken Club
1/2 tablespoon EVOO
4 slices smoky bacon, chopped
2 pieces boneless, skinless chicken breasts
Salt and pepper
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
2 small or 1 large ripe avocado
1/2 small red onion, finely chopped
1 clove garlic, grated or pasted
1 small jalapeno pepper, seeded and finely chopped
4 slices ripe tomato
4 leaves leaf lettuce
1 tablespoon butter
4 large eggs
4 deli slices Pepper jack cheese, Monterrey Jack or cheddar cheese
8 Slices white or wheat Pullman bread, toasted
Yields: Serves 4
Heat a drizzle of EVOO in large skillet over medium high heat. Add the bacon to the skillet and cook until crisp, 3-4 minutes, drain bacon and reserve. Wipe out all but 1 tablespoon of the drippings. Halve the chicken breasts across, producing 4 cutlets. Add cutlets to the skillet and season with salt, pepper and cumin, oregano and chili powder. Cook chicken 3 minutes on each side to golden and firm.
Mash avocado with onions, garlic, jalapeno, the zest and juice of 1 lime. Stir in bacon bits. Taste the guacamole and season with a pinch or 2 of salt if you think it necessary.
Remove chicken from skillet then wipe clean and reduce heat to medium. Add butter and melt. Fry eggs to medium or well, 4-5 minutes, turning after 3 minutes. Melt cheese over each egg under loose foil tent in last minute or so of cook time.
Place fried eggs on toast and top with thin chicken cutlet, lettuce, tomato and bacon guacamole, set toast tops in place and cut corner to corner.
**I actually forgot about the egg when I was cooking and we didn't put the egg on our sandwiches but I will try it next time. I also used low calorie white bread and just toasted it. I healthfied it for me and my dh.
Tuesday, June 15, 2010
There are some new easy to use templates out there.
I like it. Hope you do too.
Have a great day everyone!!!
I am still training to run the whole 5K in September. I am doing the couch to 5K program. It is a good and easy to follow program. Last night I ran/walked 3 miles and still felt good afterwards.
Here is my Momma crossing the finish line. I love that she is still smiling!
Last night when I was running I thought about the "What A Woman Wants" movie with Mel Gibson and how the ad executive pitches a slogan to Nike. Something like "She's running. It's early, it's quiet. Just the sound of her feet on the asphalt." I thought that was a bunch of crap. Because last night when I was running all I heard was my very heavy breathing, the wind in my ears and me feet pounding the pavement. Maybe one day I will feel like that woman but not today.
Thursday, June 10, 2010
1 1/4pounds boneless, skinless chicken thighs
1 envelope (1-oz) Old El Paso® taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 cup Green Giant® Niblets® frozen corn (from 1-pound bag), thawed
1 can (10 ounces) Old El Paso® enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 package (4.6 ounces) Old El Paso® taco shells, warmed if desired
3 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
2. Cover and cook on Low heat setting 6 to 7 hours.
3. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
4. Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.