LIME CHICKEN TACOS WITH TOMATILLO SALSA

INGREDIENTS

• 1 pound boneless skinless chicken tenders
• Juice of two limes
• One tablespoon fresh cilantro
• 2 cloves fresh garlic, freshly pressed and chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Extra virgin olive oil to cover (about 1/2 cup) plus 2 tablespoons for cooking

DIRECTION

Place chicken in a pie plate, square baking dish or anything that isn’t too shallow. Pour the lime juice over the chicken, add the cilantro and sprinkle the chopped garlic, salt and pepper on top. Pour the oil over it all and flip the chicken a few times to ensure that it’s nicely covered in the oil and other ingredients.

Cover and refrigerate so that it can marinate for about 35 minutes.

Remove the chicken from the refrigerator and let it stand for about five minutes before cooking,  just to take the chill out of the meat (it actually helps prevent the cold meat from tearing when it is thrown onto a hot pan or grill).

Use a fork to remove the chicken from the pan and shake off any excess juice/oil.

Use fresh oil to heat gently in a saute pan. Once warmed, add the chicken tenders and cook on one side for about 6-10 minutes on high heat, or until nicely browned.

Once one side has browned, flip the pieces over. Cook again until the other side is browned, too. In this way, they’ll seem almost grilled. Once both sides are browned, lower the heat and cover the pan with a lid to keep in the moisture.

Once the chicken is done, remove from heat and pull apart with two forks if you like shredded chicken tacos or simply serve whole or cut up pieces of the tenders.

Serve on fresh tortillas with traditional Mexican toppings like queso fresco, chopped radishes, fresh cilantro, chopped lettuce, and of course, tomatillo salsa or salsa verde.

Get the recipe for Tomatillo Salsa.

CUP MIXED GREENS

INGREDIENTS

 LOW FAT DAHI CHICKEN

Ingredients Of Low Fat Dahi Chicken

• 1/2 kg boneless chicken (cut as you like it)
• 2 1/2 cups yogurt
• 1 tsp cumin / zeera powder
• 1 tsp garlic paste
• 1/2 tsp red chilli (rang) powder
• A little less than 1/4 tsp turmeric/haldi
• 1/4 tsp garam masala
• Few slit green chillies
• 2 onions, chopped
• 1 tomato, chopped
• Coriander leaves to garnish
• 2 tsp oil
• 1 tsp salt

PORK CHOPS WITH VEGETABLES

• Tablespoons olive oil

• Teaspoons parsley flakes

• Teaspoon seasoned salt

• Teaspoon dried thyme leaves

• Teaspoon coarse ground black pepper

• Bone-in pork loin chops, 1/2 inch thick

• Medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups

• Unpeeled russet Potatoes, cut into 1 1/2-inch pieces (2 cups)

• Fennel bulb, cut into 8 pieces

• Old El Paso™ red onions, each cut into 8 Wedge

 VEGETABLE WEIGHT-LOSS SOUP

INGREDIENTS

• 1 small onion , diced
• 2 cloves garlic , minced
• 1 cup diced carrots
• 4 cups chopped cabbage (approx. 1/4 head of cabbage)
• 1 cup green beans (1″ pieces)
• 2 whole bell peppers , chopped
• 1 can (28 oz) low sodium diced tomatoes
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1/2 teaspoon each thyme & basil
• pepper to taste
• 2 cups broccoli florets
• 2 cups sliced zucchini

CHICKEN BREAST

• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt
• 1 pinch Creole seasoning (such as Tony Chachere’s®), or to taste
• 1 tablespoon water, or as needed