Fresh Corn Salsa

(Originally posted by Christina)

Prep Time:
25 min

Total Time:
25 min

Makes:
3 cups or 24 servings, 2 Tbsp. each

1-1/2 lb. tomatoes, chopped

1 cup fresh corn kernels (Note: I used canned with no salt added)

1/4 cup finely chopped red onions (Note: I don’t care for onions, so I left these out)

1/4 cup chopped cilantro or fresh parsley

1 medium jalapeño pepper, chopped

1/4 cup KRAFT Zesty Italian Dressing (Note: I used the fat free version)

COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

This salsa was so good and easy to make. I’ve made it twice, the second time I added some lime juice to it.

I’ve used it over baked chicken and over baked tilapia…yummy!

Oh, you can find the recipe here.

Chicken Quesadillas

(Originally posted by Christina)

1/2 tsp. Extra Spicy Mrs. Dash
2 whole wheat tortillas
1 cup fresh spinach
1 large boneless, skinless chicken breast
1 minced garlic clove
1/4 cup reduced fat shredded cheese
salsa

Sprinkle chicken with the Extra Spicy Mrs. Dash and grill. Slice and set aside. Spray a large skillet with cooking spray and saute garlic and spinach. Spray one side of each tortilla with cooking spray and place one in the skillet.
Place cooked chicken, spinach and garlic on the tortilla. Add cheese on top and follow with other tortilla, sprayed side up. Cook on low until browned and flip to other side. Top with salsa.
Note: I got this recipe from my nutritionist’s recipe book.

Edited to change subject from Chicken Enchilada’s to Chicken Quesadilla. I had enchilada’s on the brain because I was originally going to post a recipe for that.

Quinoa Stuffed Peppers

(Originally posted by DebbieBoo)

I got this off the box of Traditional Ancient Harvest Quinoa:

1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 - 12 oz jar Mexican Salsa (I used homemade)
2 Tbsp. Dry Sherry (I didn’t have this)
10 oz Mozzarella Cheese, shredded

Pre-heat oven to 325 degrees. Cook traditional quinoa following the directions on side panel.
Steam 4 large or 6 medium green peppers until soft but not limp (I boiled mine). When cooled enough to handle, cut off tops and scoop out seeds and veins.
In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes.
Add the sherry and simmer 10 more minutes.
Fold in quinoa.
Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and back in 325 degree oven for 30-35 minutes.

This is YUMMY! The dish I baked it in was a bit small so I didn’t get to pour all the remaining quinoa mixture in the pan (plus I cooked way more than 1 cup of quinoa). But that’s OK, because it was good as side dish to a meal! A nice alternative to Mexican Rice.