1 lb. boneless, skinless chicken (strips)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can of black or pinto beans, rinsed and drained
1 can of whole kernel corn with red and green peppers, undrained
1/4 cup of water
Spray 10-inch nonstick skillet with cooking spray. Cook Chicken in skillet over medium-high heat 8 to 10 minutes, just until no longer pink in the center.
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with whole wheat tortillas.
FAST, EASY AND DELICIOUS! One of the faves. Excellent source of protein, fiber, and good carbs. This recipe is from the Betty Crocker Diabetes Cookbook.
Thursday, May 28, 2009
Mexican Chicken and Beans
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5 comments:
OH! that looks so good...I am in need of some new recipes...thanks for posting!
That looks delicious!!! I have to try it.
Melissa, I have been reading through your blog for the past 45 minutes. I love it! It has really made me think about the changes I need to make. I am insulin resistant and didn't realize how serious it is until I read about your diabetes and then did more research about my insulin resistance. I really want to follow your tips and make some lifestyle changes. Who is your nutritionist?
I have to tell you that I was walking through Target the other day and saw South Beach bars on 2 for $5. I almost bought them to mail to you. Then I didn't. I'm telling you because it's the thought that counts and if I don't tell you, you won't know that I thought about it.
Hey, so I love your blog and this recipe looked so yummy so I tried it and my husband and I LOVED it. Fab! Keep 'em comin:)
Oh ps I added cilantro right at the end, because we're obsessed and it was great:)
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