Tuesday, August 11, 2009
Doesn't get much easier
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?