Easy Tostadas

1 large chicken breast (shredded)
1 C. salsa
1 can beans (pinto or black)
Lettuce, shredded
Cilantro, shredded
1 tomato, chopped
Corn tortillas or Tostada shells
Cheese
Sour cream

Cook chicken and salsa together in a Crockpot for several hours. When cooked shred chicken. Next toast corn tortillas in the toaster or oven or use tostada shells; spoon on chicken/salsa mixture. Top with lettuce, tomatoes, cilantro, and cheese. Serve with additional salsa and sour cream.

Cafe Rio Cilantro-Lime Rice

1 c. long grain rice

2 c. water

2 chicken bouillon cubes

1 t. butter

2 cloves of garlic, minced

1 t. lime zest

2 T lime juice

2 t. sugar

3 T fresh cilantro

1. In saucepan combine rice, water, bouillon, butter, garlic and lime zest. Bring to a boil, cover and simmer 15-20 minutes or until rice is tender and water is absorbed.

2. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.

Salmon and Fruit

14-16 oz salmon (or halibut) filets, about 1 inch thick

1 T. olive oil

1/4 t. lemon-pepper seasoning

3/4 c. chopped fresh strawberries (or peaches or nectarines)

1/3 c. chopped and peeled kiwi (or apricots)

1 T. snipped fresh cilantro

1 T. orange or apple juice

1 fresh jalapeno chili pepper, seeded and chopped (or 1/2 t. pepper)

1. Thaw fish, rinse, pat dry with paper towels, cut into 4 serving-size pieces. Brush both sides with oil and sprinkle with lemon-pepper. But in greased pan and broil for 8-12 minutes until flaky (turn pan 1/2 way through).

2. While cooking, in medium bowl combine fruit, cilantro, juice and pepper and set aside.

3. Serve fish with fruit and garnish with cilantro if desired.

**Note: cut pepper while wearing latex gloves because juices can burn skin.

I'm not a huge seafood fan, but I am trying to learn to like it since it is apparently so healthy for you. But this is as great recipe because the fruit salsa completely covers up any fishy taste so you can just enjoy the delightful seafood texture.

Mexican Rice and Pico de Gallo

This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.

Mexican Rice

1 1/2 c. rice

2 T. diced onion (or dried onion flakes)

olive oil

1/4 green pepper, sliced into chunks

1/2 c. or so Hunts Tomato Sauce

2 t. chicken bouillon granules

1 t. garlic salt

1-2 T. cilantro, chopped

In your pot, sauté the rice and onion in olive oil until rice turns a tannish color (approx. 3-4 min.) Add the tomato sauce and stir it in.

Add in water, according to your rice directions (for mine it's approx. 2 1/4 c. )

Add in chicken bouillon, garlic salt, and cilantro, to taste. Add in chopped bell pepper. Stir well to combine, then cook according to regular rice directions. Bring to a boil, put lid on and turn down on low heat for 20 minutes or until done.

Pico de Gallo (great for chips or to top Mexican entrees)

1 1/2 c. seeded, diced tomatoes

1/4 c. minced white or red onion

1 T. minced jalapeno or serrano peppers

1 T. minced garlic (can substitute garlic powder or salt)

juice of 1-2 limes, to taste

handful of cilantro, chopped (plus some as garnish if desired)

salt and pepper

Mix together and serve!