Recipe: Chicken Taco's
1 lb. Chicken Breasts (diced small)
1 package of McCormick Chicken Taco Seasoning
1/2 cup water
1 Tbsp. olive oil (for cooking the chicken in)
1/4 cup Cilantro (chopped)
1/2 of a small Onion (chopped)
6-8 Corn Tortillas
1 Tomato (optional, I didn't have one)
1 Avocado (also optional didn't have one at the time)
Salsa for topping
Dice the chicken into small cubes. Heat 1Tbsp of Olive oil in a large skillet. Cook the chicken till no longer pink (about 4-6 minutes) When the chicken looks done add in the seasoning and 1/2 cup water and bring to a boil. Once it reaches a boil, reduce the heat and let simmer (about 5-7 minutes) stirring occasionally. Heat tortillas in the microwave around 30-45 seconds. Place about 2-3 spoonfuls of chicken inside tortilla and top with toppings of your choice! Serve with a side of rice and beans or chips and salsa. Enjoy!


Veggie Quesadiallas
1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!