Sautéed Chicken with Corn, Avocado and Tomato
Toss the chicken in 1 tablespoon of vegetable oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set in the refrigerator, covered, until ready to cook. Mix yogurt with chopped cilantro, juice of 1 lime and minced garlic. Remove corn from the cob or defrost frozen corn. Heat skillet on medium and add 1 teaspoon oil. Sauté corn about 3 minutes or until corn is tender, seasoning with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the tomatoes to the corn to heat and transfer to a bowl. Heat the remaining 2 teaspoons oil, sautéing the chicken over medium heat until browned and no longer pink, about 5 minutes. Remove 2 servings of the chicken and refrigerate for “planned-overs”. Divide corn/tomato mixture between 4 plates. Place remaining cooked chicken strips next to the corn mixture on each plate. Fan the avocado slices next to the chicken on the plates. Drizzle the yogurt/cilantro dressing over the chicken and avocado. Serve with lime wedges, rolled corn tortillas and salsa on the side.
Recipe adapted from Chef Connie Swearingen, Executive Chef to the Texas Governor.
Combine onion, garlic, jalapeno and cilantro in a blender or food processor. Pulse until finely chopped. Add tomatoes, lime juice, cumin and tomato juice. Pulse until just mixed. Refrigerate. Serve 2 cups with the corn tortillas and refrigerate the remaining 2 cups for “Planned Overs”.
Recipe adapted from Tarrant County AgriLife Extension Service
In a large skillet, heat oil and garlic on medium heat 30 seconds. Add zucchini and stir. Sauté 5 or 6 minutes until zucchini is just crisp-tender. Top with basil.
Dessert Watermelon Wedges
Cut into wedges. Arrange on a large platter and serve.
In a large shallow bowl, combine the romaine lettuce, carrots, green onions and bell pepper. Mix 1/4 cup salsa with the beans. On the top of the salad, arrange the beans, cooked chicken strips and tomatoes. Sprinkle the cheese on top. Serve with a few of the baked tortilla chips on top. Serve with the salsa and more Baked Tortilla Chips on the side.
Baked Tortilla Chips
Preheat oven to 400 degrees. Stack tortillas one on top of the other and use kitchen scissors to cut into 4 slices. Spread them out in a single layer on a cookie sheet, spacing them 1/4 inch or more apart. Sprinkle salt and paprika or chili powder over tortillas. Bake 8 to 12 minutes or until chips are starting to get crispy and slightly golden brown at the edges, check every minute after 8 minutes. Remove from the oven and cool 5 to 10 minutes before serving and allowing them to get crispier. For extra crispy, right before serving, return to 400 degree oven for a few minutes. Watch carefully. Serve warm.
Fresh Fruit Platter for Dessert
On a large platter, arrange the peaches on 1/3 of the platter. Add the watermelon cubes to a third. Arrange the grape clusters on the last third.
4 large servings
Corn on the cob, frozen corn, cherry tomatoes, tomatoes, avocado, lime, corn tortillas, onion, garlic, jalapeno peppers, tomato juice, zucchini, watermelon, romaine lettuce, carrots, green onions, bell pepper, canned black beans, canned pinto beans, Colby-jack cheese, peaches and grapes are WIC Approved Foods.
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