There's only one time out of the year that I love spending hours in the kitchen -- that's on Thanksgiving Day. The other 364 days of the year, I'm happy to throw some chicken in the oven and call it done. I'm always on the lookout for super quick, super easy recipes that pack the flavor and get me out of a cooking rut. Here's one of my favorite easy recipes for tasty "Southwestern Chicken."
You need: (feeds family of 4)
4 boneless, skinless chicken breasts
l jar salsa (I like mild, but if you prefer hot and spicy, go for it)
l small can kernel corn (drained)
1 small can black beans (drained and rinsed)
1/2 cup shredded cheese (any kind is good - cheddar, pepperjack, whatever you have on hand or prefer)
seasoning for the chicken breasts (I usually season with salt, pepper, garlic powder and onion powder)
l. Arrange chicken breasts in baking dish (use non-stick spray)
2. Season to taste - bake chicken breasts as usual at 400 degrees until almost done; remove from oven and top each chicken breast with salsa; mix the beans and corn together and spoon on top of salsa; top with cheese. Put back in oven and continue cooking until topping is warmed through and chicken in done. (approx. 10-15 minutes more)
Serve with yellow rice and a green salad.
Strawberries and "cheesecake" dip
1 pint fresh strawberries
4 ounces lowfat cream cheese (softened)
1 (approx. 4-6 oz size) container lowfat vanilla yogurt
1/4 tsp. almond extract
crushed graham cracker crumbs
Mix softened cream cheese, vanilla yogurt, and almond extract until smooth. Put graham cracker crumbs in small serving bowl, and cream cheese mixture in a separate serving bowl. Dip strawberry in cream cheese mixture first, then in graham cracker crumbs. Enjoy!