TEX MEX CHICKEN AND ZUCCHINI RECIPES

Steps:

• In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned, about 5 minutes; remove to a plate.
• Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add onions and sauté until lightly browned but still crisp-tender, about 5 minutes. Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about 4 minutes.
• Add garlic and reserved spice mixture. Reduce heat to medium-low; cook, stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their sauce; bring to a simmer over medium heat.
• Add chicken and 1/4 cup water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through about 5 minutes. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups per serving.

Steps:

• Preheat oven to 375°F. In a large skillet, add ground beef and olive oil over medium heat. Cook, breaking up beef as it browns, until cooked through.
• Add 1/4 cup water to the beef along with taco seasoning. Stir together well. Then add beans, corn, red onion, and salsa. Cook for 1-2 minutes until well combined and then remove from heat.
• Wash zucchini well and cut in half longwise. Use a spoon to carefully scoop out center of each zucchini. Add a few small cubes of cheese to the bottom of each zucchini.
• Spoon beef mixture into each zucchini. Feel free to pile it high in each zucchini. Top each half with more cheese cubes.
• Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them.
• Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them. Remove zucchini and garnish with fresh cilantro. Serve while warm.