Happy Halloween!

Happy Halloween! Hope your holiday is safe, sweet and just a little spooky!

Enjoy the night of indulgence and then get back on track with our delicious new weekly menu.

Have a great week in your kitchen!

This Week's Recipes


Chicken Soft Tacos

Chicken Soft Tacos One of my favorite “fast foods,” chicken soft tacos are a snap to prepare on a weeknight. Really all you’re doing is assembling a few great ingredients. You can customize them to your family’s tastes and let your children build their own. Pulled pork would be a great substitute for chicken, or keep
them vegetarian and bulk up on the beans! And parents, don’t forget a cold mexican beer to wash these down.
  • tick Gluten Free Option
  • tick Dairy Free Option
  • tick Easy Entertaining
  • tick Quick Dinner
  • tick Chicken
  • tick Vegetarian Option


1 tsp garlic powder 1 tsp ground cumin
1/2 tsp chipotle chile powder 2 boneless, skinless half chicken breasts (about 6 oz each)
cooking spray 1 15 oz can black beans, drained and rinsed
3 tbsp chicken broth, low sodium 8 (6-inch) corn tortillas
1/2 cup salsa (pico de gallo, tomatillo) 1/4 cup reduced fat sour cream
1/2 cup shredded reduced-fat 4-cheese mexican blend cheese 2 cups shredded iceburg lettuce
1 lime, cut into 8 wedges


Preheat oven to 350°.

Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1⁄4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray. 

Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-size pieces.

While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.

Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1⁄2 teaspoons sour cream, 1 tablespoon cheese, and 1⁄4 cup lettuce. Fold in half. Serve with lime wedges.

Serving size: 2 tacos and 2 lime wedges.
Calories 360; Fat 7.8g (sat 3.2g, mono 0.3g, poly 0.3g); Protein 29.5g; CarB 40.6g; FiBer 5.2g; Chol 65mg; iron 1.5mg; sodiUm 518mg; CalC 261mg


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