Tortilla Chip Crusted Chicken Recipe
1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 large eggs
2 garlic cloves, pressed
Vegetable cooking spray
2 cups crushed tortilla chips (I use Whale Tails Chips)
1. Preheat oven to 425°. Sprinkle chicken with salt and pepper.
2. Stir together 1/3 cup flour and next 3 ingredients.
3. Whisk eggs just until foamy, and stir in pressed garlic.
4. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
5. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.
Southwestern Salad with Black Beans
Ingredients (for one serving)
1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups mixed greens
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels, fresh or frozen (thawed)
1/2 cup grape tomatoes
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing.
(Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.
I like to add Whale Tails Organic Tortilla Chips to mine.
Per serving: 235 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 13 g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.
Vegetarian Taco Salad
2 tablespoons extra-virgin olive oil or coconut oil
1 large onion, chopped
1 1/2 cups fresh corn kernels or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips (I personally would use WhaleTailsChips since they’re natural and organic)
Lime wedges for garnish
Heat oil in a large nonstick skillet over medium heat.
Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
Coarsely chop 1 tomato.
Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt.
Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes.
Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese.
Serve sprinkled with tortilla chips and the remaining cheese.
Crushed Tortilla Chip Casserole
1 tablespoon Coconut oil
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 pound ground turkey or chicken
1½ cups frozen corn kernels, thawed
One 15-ounce can refried beans
One 15-ounce can all-natural enchilada sauce
One 8-ounce can tomato sauce
3 cups coarsely crushed corn tortilla chips (I use Whale Tails Chips -natural organic tortilla chips) divided…1 cup and then remainder
1 cup shredded Cheddar cheese (4 ounces)
Preheat the oven to350°F.
Heat the oil in a skillet over medium-high heat.
Add the onion and cook, stirring frequently, until softened, about 7 minutes.
Add the garlic and cook an additional 1 minute.
Add the turkey/chicken and cook, breaking up the large pieces, until no longer pink, about 5 minutes.
Drain excess fat.
Stir in the corn kernels, refried beans, enchilada sauce, and tomato sauce until well combined (use a whisk or spoon to get all the ingredients well blended).
Spread 1 cup of the crushed tortilla chips in a 9 x 13-inch baking pan or dish.
Arrange the meat mixture over the chips.
Top evenly with the grated cheese and the remaining crushed chips.
Bake, uncovered, until the cheese melts and the casserole is heated through, about 15 minutes.