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