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Can’t believe it is February-and I have a busy week leading up to the Super Bowl.  February is American Heart Month-a time for us to think about starting to eat healthier.  In conjunction with the awareness of American Heart Month, we will kick off the month with “Breakfast at the Governor’s Mansion” on our WBRZ Baton Rouge station.  As co-chairman of the Go Red For Women’s Luncheon, I hope to create a better awareness of heart disease, as many don’t realize heart disease is the #1 killer of women in America today.  And, with my healthier mainstream approach, eating healthier is really easy to do.  So, I wanted an easy recipe for the Super Bowl that I could make quickly and everyone could serve themselves-as I am having a SOUPER BOWL party…probably with a few options, pick up appetizers and desserts so I can focus on the game, as after all, it is the Saints playing.  I have different versions of Chicken Tortilla Soup in my books with the one in Gulf Coast Favorites being a favorite as it is a cross between chili and soup.  However, we are all busy and involved so if you don’t like to cook or have time to cook, this recipe will win you over from my Freezer Friendly cookbook—a great resource as includes everything you wanted to know about freezing and didn’t know where to look!!!   

Chicken Tortilla Soup from Holly Clegg trim&TERRIFIC Freezer Friendly Meals

No time to cook so try this short-cut version of one of our very favorites.  Pick up rotisserie chicken for a time saver.   

Makes 6 servings 

1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch slices

1 onion, chopped

1 teaspoon minced garlic

6 cups canned fat free chicken broth

1 (16-ounce) jar salsa 

1 teaspoon chili powder

1 teaspoon ground cumin

2 tablespoons lime juice

1 (16-ounce bag) frozen corn

 1. In large nonstick pot coated with nonstick cooking spray, cook chicken over medium heat, stirring constantly, until lightly browned, 5 minutes. 

2. Add onion and garlic, continue sautéing until tender, 3 minutes.  Add chicken broth, salsa, chili powder, cumin and lime juice, bringing to boil. 

3. Reduce heat, cook 10 minutes and add corn, cooking few more minutes.   

To Prepare and Eat Now:  Serve with tortilla strips and condiments.

To Freeze:  Cool to room temperature.  Transfer to freezer containers, label, and freeze.

To Serve: Defrost.  Reheat in a non-stick pot over a low heat until thoroughly heated.  Can reheat in the microwave. 

Note:  To add smoky flavor to you chili use chipotle salsa or add 1 teaspoon chipotle chili powder found with spices at your grocery 

Nutritional information per serving:

Calories 256, Protein (g) 32, Carbohydrate (g) 27, Fat (g) 2, Calories from Fat (%) 8, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 66, Sodium (mg) 760, Diabetic Exchanges: 3.5 very lean meat, 1.5 starch, 1 vegetable 

 HOLLY’S BUZZ

·         Looking for easy and quick dinner recipes:  http://thehealthycookingblog.com

·         WATCH:   Holly’s trim&TERRIFIC® Kitchen on www.twilatv.org/hollyclegg 

·         Sign up for Holly’s mobile phone application:  Holly’s Mobile Rush Hour Recipes

·         My cooking videos are scheduled to be up this week (hopefully) for easy, affordable meals on www.walmart.com/greatvalue