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Chicken and Summer Vegetable Tostadas

Ingredients

• • 1 teaspoon ground cumin
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil 
  • 12 ounces chicken breast tenders 
  • 1 cup chopped red onion (about 1) 
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini (about 4 ounces)
  • 1/2 cup green salsa
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas 
  • Cooking spray 
  • 1 cup (4 ounces) shredded Monterey Jack cheese
• Preparation
  
  
• Preheat broiler.
• 
  
• Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
• 
  
• Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Recipe found here

Healthy Blueberry Muffins

You will be suprised at how simple, delicious, and healthy these muffin treats are. Let us know how you like them!


Here’s all you need to make 12 muffins:

· 3/4 cup low fat milk
· 1/2 cup natural applesauce
· 1 egg
· 1 cup all purpose flour
· 1 cup whole wheat flour
· 1/2 cup sugar
· 3 teaspoons baking powder
· 1 teaspoon salt
· 1 cup fresh or frozen blueberries


Directions:

Preaheat over to 400 degrees. Spray muffin pan with non-stick cookie spray.

Blend milk, applesauce, and egg in a small bowl and set aside.

Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center of dry ingredients and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in
blueberries. Be sure not to over mix the batter. Divide batter among muffin cups. Bake until golden brown.

Bake time for regular sized muffins: 18-20 minutes
Bake time for mini muffins: 10 minutes

Immediately remove from pan.

Source: SimplyDailyRecipes.com

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