Tuesday, August 2, 2011


Corn on the cob season is upon us in Minnesota and there is nothing better than locally grown corn. Sorry to the rest of the U.S. but you don’t know good corn unless you’ve had some Midwestern corn. Seriously! I have been grilling it, putting in a Quinoa salads and now adding it to a Chicken and Summer Vegetable Tostada. Meal number three in my experiment of 1 List 5 Meals. So far I am loving that I know what I am making all week and had everything all set, all of the recipes used some similar ingredients so it was really easy to shop for everything. Usually when I plan out meals I am picking one from the blog world, a few from a magazines and I try to come up with something on my own as well. It ends up being all over the place and my grocery costs show it! This week I went to the store extra organized and it was a quick trip!

  • 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) whole wheat tortillas
  • Cooking spray (I used Olive Oil in my Misto)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 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.


This one got a big thumbs up from the boyfriend, he ate two full tostadas plus a few chips and salsa. I cleaned my plate of one Winking smile