Ingredients:
1 judi m. phelps (bnvx05a)
3/4 tsp ground cumin
2 tbsp olive oil
1/2 tsp salt (optional)
1 large sweet green pepper --
1 chopped
1 ground hot red pepper -- to
1 about 1 cup
1 taste
1 large onion -- chopped (1 cup)
1 lb boneless chicken breasts
2 large garlic cloves -- finely chop
1 skinned -- cooked &
1 coarsely
1 can tomatoes (28 oz)
1 shredded
3 tbsp chili powder
1 package frozen corn kernels (10 oz)
Instructions:
Heat oil in large skillet over medium heat. Add green pepper and
onion. Saute stirring occasionally 3 minutes. Add garlic and saute
stirring occasionally for 2 more minutes. Add tomatoes, chili powder,
cumin, salt and hot red pepper to taste, breaking up tomatoes with
wooden spoon. Bring to boiling. Reduce heat to low and cook, stirring
occasionally, 10 minutes, or until slightly thickened. Add chicken
and corn. Return to boiling. Cook until heated. Serve over Cheesey
Skillet Corn Bread. (See separate recipe) Each serving provides: 328
calories, 32 g protein, 10 g fat, 31 g carbohydrate, 742 mg sodium,
66 mg cholesterol.
Source: Family Circle Magazine, 4/25/89.
Recipe By :
From: Date: 05/28
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The only thing chicken about Israel is their soup." - Bob Hope
Chili Chicken No2 Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
