1 Cup Flour
2 Tablespoon Paprika
1 Tablespoon Chili Powder
2 Tablespoon Lawry Salt
1 Tablespoon Garlic Powder
Spray 9 �13 pan thoroughly with non-stick cooking spray. Mix all dry ingredients together in a bowl and dredge chicken
through flour mixture and coat evenly. Put chicken in pan and spray the top of the chicken with the non-stick cooking spray.
Bake in 350� oven for 25 minutes.
In a pan on the stove top:
� Cup chopped Onion
1 Tablespoon of cooking Oil
Sautee onion until tender. Then add:
1 - 14� ounce can of Diced Tomatoes (I use the seasoned diced tomatoes) DO NOT DRAIN
1 - 8 ounce can of Corn (drained)
1 Teaspoon Chili Powder
� Teaspoon Cumin
1 Tablespoon Paprika
� Teaspoon Black Pepper
1 Cup Chicken Broth
3 Tablespoon sliced Black Olives
1 Cup Salsa (avoid using the chunky if possible)
1 - Can of Black Beans or 1� Cups cooked Black Beans, drained
Bring to a boil. Then add the baked Chicken Breasts, cover and simmer for 20 Minutes. Add small
amounts of water if needed if sauce thickens before time.
Serve over Steamed Rice or Spanish Rice with a garnish of shredded Cheddar Cheese
1� pounds ground Beef
1 - Onion, chopped
2 Tablespoons Parsley
� Cup Instant Rice (make sure it says instant)
1� Teaspoon Salt
� Teaspoon Pepper
Juice of a � fresh Lemon or 2 Tablespoon Lemon juice
2 Cans of Tomato Sauce (14� ounce) You can substitute tomato sauce with 2 Cups of Tomato Juice.
Steam cabbage leaves until almost tender. Mix meat with onion, parsley. rice, salt, pepper,
lemon juice and
� can of tomato juice.
Place a spoonfull of meat mixture inside each cabbage leaf. Roll each stuffed leaf into a tight roll. Place
side by side in a baking dish. (9�13 works great). Pour the remaining tomato sauce over all. Cover and
bake at 350� for 60 minutes.
