Tuesday, August 11, 2009

Doesn't get much easier


Salsa Chicken
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006

2 pounds skinless, boneless chicken breasts
2 cups salsa
1 (15-ounce) can corn, drained I used leftover corn scraped off the cob
1 ½ cups shredded reduced-fat Monterey Jack cheese I used Cabot's 50% Reduced Fat Jalapeno Cheddar
½ cup chopped green onions (scallions), optional

Preheat oven to 350 degrees F.

Place the chicken in a 2-quart casserole coated with nonstick cooking spray. Cover with the salsa and corn. Cover, and bake for 1 hour.

Uncover, sprinkle with the cheese, and continue cooking for 5 minutes, or until done. Sprinkle with the green onion, if desired. Serve.

Makes 8 servings.

Per serving: 240 calories, 33g pro, 10g carbs, 6g fat, 1g fiber, 77mg chol, 578mg sodium

_________________

This week my theme is 'use it up'. I tried to make a menu using food I already had on hand. I did buy the cheese to make this but I had the chicken, salsa and corn. This came out quite spicy with the jalapeno cheese. It was so simple to make and so good. My older son ate it up (without the cheese - he's just not into cheese). He's really getting into spicy foods.

To go with this I made rice with a bit of butter and a sprinkling of Chamberlain's Steak Rub.

So the week is off to a good start.

Question of the Day: Do you have any of the ingredients in this recipe on hand right now?

8 comments:

Annie Jones said...

I could make something very similar with what I have on hand. I'd have to use Cheddar instead of Monterey Jack, and I'd have to omit the green onions.

momof4as said...

I think I have all of them, actually, but only because I got a really good deal on chicken at the store last night.

I used to make this recipe so often that it almost became a joke in our family - it's good though!

If you want to play around with the spiciness, you can sprinkle taco seasoning on the chicken before adding the salsa and corn.

Anonymous said...

Everything except the chicken, and that's unusual...I almost always have some. The only difference is the cheese. I have a block of cheddar and sliced colby-jack, but those would do fine for the recipe. Sounds good.

Jan

browncat said...

I have them all. Thank you for tonight's dinner!

Noel said...

I only have the cheese and rice. Guess I will be going to the store after work. This looks really good too. I will be making this recipe this weekend. :)

Claire said...

I have all the ingredients just not enough of them! I'm about to be out of salsa. I've actually had this before (without the corn) and it's so yummy. :-)

HotHeaded said...

I have everything except the scallions. Which I normally don't use them because I throw more away than what we use.

Wendy said...

Well, yum! Thanks for the nice Cabot mention... Much appreciated! (And I'm making this tonight!)