My Menu Blog

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

1 lb. ground turkey
2-3 tomatoes, diced
3-4 leaves green/red leaf or romaine lettuce, shredded
shredded cheese
taco sauce
1 taco kit

1. In a large sauté pan, brown turkey on medium high. Drain.
2. Add taco seasoning and ¼ cup water. Stir and heat until sauce is reduced.
3. Preheat oven to 350°F and bake taco shells 4-7 min.
4. Fill shells with turkey and toppings to taste.