Makes 6 servings. Recipe is by Holly Clegg. Serve over rice to take advantage of the tasty Southwestern sauce. 2 cups salsa 1 cup nonfat sour cream 1 (1-ounce) package low-sodium taco seasoning 1½ ...

Here’s one thing a lot of restaurant chefs have in common with a lot of kids, and we’re not talking about the wunderkinder who compete on junior cooking shows: They love good, crispy, crunchy chicken ...

If you’ve ever stared at the packet of chicken breasts you brought home from the store, fresh out of ideas, I feel you. Luckily, your dinner doesn’t have to be complicated. In fact, you can have super ...

1. Preheat oven to 425. Drizzle and spread some oil on a parchment-lined sheet pan. 2. In a mixing bowl, combine the chicken, sour cream, salsa, cumin, paprika, garlic powder, salt and pepper. Stir ...

Punch up the flavor of beef, chicken, and fish by topping it with low-cal salsa. Half a cup of salsa provides 35 calories, 2 grams of protein, and 8 grams of carbs. It’s also brimming with potassium ...

1. Prepare enchiladas. Preheat oven to 350°F. Coarsely chop 1/2 cup cilantro; drain and chop 1/4 cup jalapeños. Squeeze lime for juice (2 tablespoons. Remove chicken from bones*. 2. Combine in large ...

1. Preheat oven 350 F. Coat oblong glass baking dish with nonstick cooking spray. 2. In bowl, mix together salsa, sour cream and taco seasoning. 3. Place chicken in prepared dish. Pour sauce over ...