Taco Chicken

 

Try this quick and easy meal! Just prepare, set on low, and enjoy!

Ingredients

• 5 skinless boneless chicken breast (halves)
• 1 pack of low-sodium Old El Paso Taco Mix
• 1 cup of salsa
• 2 tbsp of cornstarch
• ¼ cup of light sour cream

Instructions

First, spray the crock-pot with an oil, non-stick spray.  Add chicken and sprinkle with the taco seasoning.  Next, top with salsa, and cook on low for 6-8 hours. 
When ready to serve, remove the chicken from the pot.  Place 2 tbsp. of cornstarch in a small amount of water and stir to make a paste.  Add the cornstarch into salsa sauce that was left in the crock-pot and lastly stir in ¼ cup of the light sour cream. Once the salsa is thicker, pour over chicken, and enjoy!!

Another great way to enjoy this meal is by making a whole grain minute rice, or a whole grain pasta to be served with the chicken. 
Want it a little spicier? Add a few chili flakes, or a touch of hot sauce!!

Also, click Like if you tried it!

 

Breakfast, lunch and snack ideas for the whole family!

Breakfast, lunch and snack ideas for the whole family! 
By: EatRight Ontraio

Try these 20 quick and easy breakfast ideas

Try these 15 quick and easy lunch ideas

Try these 20 quick and easy snack ideas

Who is EatRight Ontario?
EatRight Ontario provides free healthy eating advice from Registered Dietitians to residents of Ontario.

Connect with a Registered Dietitian

Call 1-877-510-510-2 or visit www.eatrightontario.ca

EatRight Ontario: Most Popular Recipes from 2011!

Most Popular Recipes from 2011!
By: EatRight Ontario

Start the New Year off with EatRight Ontario’s most popular recipes from 2011. They may even become your favourites too!

1. Vegetable Quinoa Salad

2. Minestrone Soup

3. Chicken and Corn Chowder

4. Spinach and Mushroom Lasagne

5. Sweet Chili Tofu Stir Fry

6. Black Bean Couscous Salad

7. Baked Cabbage Roll

8. Chicken in Mexican Mole Sauce

9. Whole Wheat Orange Ginger Scones

10. Soft Oatmeal Raisin Delights

Who is EatRight Ontario?
EatRight Ontario provides free healthy eating advice from Registered Dietitians to residents of Ontario.

Connect with a Registered Dietitian

Call 1-877-510-510-2 or visit www.eatrightontario.ca

Curried Lentil, Wild Rice and Orzo Salad

Curried Lentil, Wild Rice and Orzo Salad
This innovative, cool salad partners deliciously with any main dish.

Ingredients:

• 1/2 cup (125 mL) wild rice 
• 2/3 cup (150 mL) green lentils or brown lentils
• 1/2 cup (125 mL) orzo pasta 
• 1/2 cup (125 mL) currants 
• 1/4 cup (50 mL) finely chopped red onion 
• 1/3 cup (75 mL) slivered almonds, toasted

Dressing:

• 1/4 cup (50 mL) white wine vinegar 
• 1 tsp (5 mL) ground cumin 
• 1 tsp (5 mL) Dijon mustard 
• 1/2 tsp (2 mL) granulated sugar 
• 1/2 tsp (2 mL) salt 
• 1/2 tsp (2 mL) ground coriander 
• 1/4 tsp (1 mL) turmeric 
• 1/4 tsp (1 mL) paprika 
• 1/4 tsp (1 mL) nutmeg 
• 1 pinch cinnamon 
• 1 pinch cloves 
• 1 pinch cayenne pepper 
• 1/3 cup (75 mL) canola oil or vegetable oil

Preparation:

In large pot of boiling salted water, cover and cook wild rice for 10 minutes.Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.

Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.

Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
Source : Canadian Living Magazine: July 2009

Tusan Bean Soup

Tuscan Bean Soup

• Preparation time: 10 minutes
• Cook time : 25 minutes

 Ingredients:

• 1 tbsp (15 mL) extra virgin olive oil, (approx)
• 1 large leek , (white and light green parts only), diced
• 1 potato , peeled and diced
• 2 cloves garlic , sliced
• 4 cups (1L) vegetable broth  
• 3 cups (750 mL) shredded Savoy cabbage 
• 1 can (14 oz/398 mL) white kidney beans or mixed beans, drained
• 1 tbsp (15 mL) minced fresh oregano or fresh parsley, (approx)
• 1/4 tsp (1 mL) salt 
• 1/4 tsp (1 mL) pepper
• Grated parmesan cheese

Garlic Toasts:

• 1/2 baguette
• 2 tbsp (25 mL) extra-virgin olive oil
• 1 large clove garlic , halved

Preparation:

In Dutch oven, heat oil over medium-high heat; sauté leek, potato and garlic until softened, about 5 minutes.

Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Stir in cabbage, beans, oregano, salt and pepper; cook for 10 minutes. Transfer 1 cup (250 mL) to blender and purée; return to pot and heat through. Serve sprinkled with more of the olive oil and oregano, and Parmesan cheese.

Garlic Toasts: Meanwhile, cut baguette into 12 slices; brush with oil. Broil until golden. Rub with garlic.

Source : Canadian Living Magazine: April 2010