Cooking with Cathy: Heart Healthy Chicken & Peppers and Jalapeno Cornbread

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email

Heart Healthy Chicken & Peppers

1-lb. chicken strips, cut into 2" bites
1 cup sliced red pepper
1 cup sliced green pepper
1 cup sliced red onion
4 TBS. extra virgin olive oil
1 tsp. garlic powder
1 tsp. ground cumin

In a large skillet over medium-high heat, grill chicken in oil and spices until golden brown, about 10 minutes, stirring occasionally. Add peppers and sauté with chicken for another 5 minutes, stirring occasionally. Serve hot!

Jalapeno Cornbread

1 pkg. white cornbread mix
1 pkg. yellow or Mexican cornbread mix
1-1/2 cups milk
2 eggs
2 green onions, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup jalapenos, chopped
1 cup Mexican style cheese, shredded

Mix all ingredients in a large bowl and pour into a sprayed pan. Bake at 400 for 40 to 45 minutes or until top is golden brown. Let the cornbread rest for 5 minutes before slicing. Serve hot!

-from Ordinary Made Extraordinary (available at Albertsons and Books a Million)

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