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Thomson / Gale

This month's recipes

Men's Fitness,  Oct, 2004  

SPICY CHICKEN
BURRITOS

Ingredients:

2 boneless, skinless
  chicken breasts
1 (4 oz) can tomato sauce
1/4 cup salsa
1 (1 1/4 oz) packet
  taco seasoning
1 tsp ground cumin
2 cloves garlic, minced
1 tsp chili powder
4 low-carb tortillas
Hot sauce to taste

To make: Place the chicken
breasts, tomato sauce, salsa,
taco seasoning, cumin, garlic,
and chili powder in a large
skillet. Bring the liquid to
a boil, cover, and allow to
simmer for 15 minutes. When
the meat is cooked, use a fork
to pull it apart into thin
strings. Re-cover and allow to
cook for another 5-10 minutes.
Add a quarter of the
mixture to a tortilla, top with
hot sauce--if you need it.
Makes 4 burritos.

MEXICAN CHICKEN CHILI

Ingredients:
1 lb diced, cooked
  chicken breast
8 cups water
1 (16 oz) can low-fat
  chicken broth
1/2 cup tomato sauce
1 potato, peeled and chopped
1 large onion, diced
1 cup frozen corn
1/2 cup sliced, frozen carrots
1 (8 oz) can diced tomatoes
1 (15 oz) can red kidney beans
2 jalapeno peppers
1 clove garlic, minced
2 tsp chili powder
1 tsp curry or cumin
Basil, parsley, oregano,
  cayenne pepper, or other
  spices to taste

To make: Shred the chicken
by hand into bite-sized pieces
and drop into a large soup
pot. Add all the other ingredients
to the pot and stir. Bring
the mixture to a boil and cook
over high heat, uncovered,
for 2 hours. Stir the mixture
often--every 15 minutes or
so. The chili should thicken
and darken as it cooks. You
can also top with a spoonful
or two of light sour cream and
a bit of shredded cheese.
Makes 6 servings.

COPYRIGHT 2004 Weider Publications
COPYRIGHT 2004 Gale Group