1poundchicken tenders or lean steakcut into 2 inch pieces
Non-stick spray
1tspdry mustard
1tspchili powder
2tspspaprika
1/4tspred pepper
1jarsalsa
1tomatochopped
Spinach leaves
1/2cupgrated cheese
1tbspsour creamfat free
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Instructions
Spray a skillet with non-stick spray and place on medium heat.
Add chicken.
Sprinkle chicken with dry mustard, chili powder, paprika and pepper.
Stir-fry until golden brown.
Add in one jar of salsa, cover and simmer for 15 minutes.
Wrap in heated burrito shell with dark green lettuce or raw spinach leaves, grape tomatoes cut in half and your choice of grated low fat cheddar cheese and/or low fat sour cream.
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
8ozcooked chickenskinless, boneless, shredded white or dark meat
1mediumonionchopped
4ozMushroomssliced
1/2poundFresh kalechopped
114 oz canchicken brothlow fat and reduced sodium
2cupswater
115.5 oz canNavy beansdrained and rinsed
115.5 oz canWhite corndrained and rinsed
14.5 oz canGreen chilieschopped
2tspLemon pepper seasoning
2tspdried parsleyor 1/4 cup fresh parsley
1tsproasted garlicthis comes in a jar (or use 1 minced garlic clove)
1/2tspCumin
1/2tspchili powder
1/2tspdried mustard
1/2tspTurmeric
black pepperto taste
1-2 Tbs.olive oil
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Instructions
In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
Add kale in the last few minutes and cook until tender. Serve hot.