Thursday, May 01

Chicken Nachos

These healthy nachos are fun to eat for all ages.

2 cloves garlic, crushed

6 green onions, sliced, white parts and tops separated

3 tablespoons olive or canola oil

1 shredded, cooked, whole chicken breast

salt and pepper to taste

1 cup salsa

1/2 (12-oz) package tortilla chips

1 (8-oz) package shredded reduced-fat Cheddar/Monterey Jack cheese blend

1/2 large tomato, diced

Preheat oven to 350 degrees. In a 12-inch skillet over medium heat, saute the garlic and white parts of the green onions in oil until tender, about 4 minutes. Mix in shredded chicken and season with salt and pepper. Stir salsa into chicken mixture.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving. Serves 6.

Tacos de Matamoros

A delicious culinary classic from Matamoros, Mexico, located across the Rio Grande from Brownsville, Texas. These tacos are tender, meaty and flavorful. Make the meat filling ahead of

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time, store in the fridge; then reheat and assemble your tacos on the spot.

2 pounds ground chuck

2 tablespoons chili powder

2 tablespoons paprika

1 teaspoon hot sauce

1/2 teaspoon dried oregano

2 teaspoons cumin

1 teaspoon salt

1/2 teaspoon garlic powder

2 cloves garlic, chopped

1/2 medium green bell pepper,

chopped

1/2 medium onion, chopped

12-16 corn taco shells

12 ounces Monterey Jack Cheese

1 (8 ounce) container low-fat sour cream

1 large tomato, diced

2 cups shredded lettuce

Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder and garlic. Add just enough water to cover meat and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Break the meat into small pieces.

Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim off any fat from the surface of the juices. Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.

Fill the taco shells with beef and cheese. Garnish with sour cream, tomato, and lettuce. Serves 6-8.

Tex-Mex Rice Casserole

This is a great potluck dish and budget-friendly. Vegetariana? No problemo - just substitute water for the chicken broth for a vegetarian option.

1/3 cup olive oil

3 cups chopped yellow onions

1 red bell pepper, chopped

1 green bell pepper, chopped

1 minced jalapeno or to taste

1 cup frozen sweet corn

1 tablespoon minced garlic

1 16-oz. can black beans, drained and rinsed

2 1/2 cups long-grain white rice

2 1/2 cups canned low-sodium chicken broth

1 16-oz. can diced tomatoes with chilies, drained

1 teaspoon salt

2 teaspoons chili pepper

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/3 cup thinly sliced green onions, optional

1/4 cup chopped fresh cilantro leaves, optional

1/2 cup shredded cheddar or jack cheese

Preheat the oven to 350 degrees. Heat the olive oil in a large saucepan over medium-high heat. Add the onions, bell peppers and jalapenos and cook, stirring, until soft, about 4 minutes. Add the corn and garlic and cook for 1 minute. Add the beans and rice and cook 2 to 3 minutes, stirring frequently. Add the chicken broth, tomatoes, salt, spices, and saffron, if using. Stir well and bring to a boil.

Transfer to a 9-by-13-inch baking dish. Cover with a tight-fitting lid and bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions and cilantro, if desired. Serve with cheese sprinkled on top. Serves 10.