Menu: Pozole Pronto (fast chicken bean soup) (eating well)

Pozole Pronto + Quesadillas + Sangria Sundaes

Pozole Pronto + Quesadillas + Sangria Sundaes

2 t dried oregano

1 red onion, chopped (1 c)

3.5 c chicken stock (2x14 oz cans)

1/8 t salt

1 clove garlic, fine chopped

1 t ground red chile or chili powder

15 oz can yellow or white hominy, drained and rinsed

15 oz can balck beans, drained and rinsed

3/4# boneless chicken breast, cut int 3/4" pieces

1 c shredded green cabbage

1 lime cut into wedges

In small dry skillet over med-high toast oregano 30-40 secs. Transfer to saucer to cool.

Mix 1 t oregano with 1/4 c onions and set aside.

In saucepan, mix remaining onions with 1/4 c borth and salt. Cover and cook over med heat until onions are translucent, about 3 mins. Add garlic and cook for 1 min. Add remaining 1 t oregano and chili, and cook for 1 min. Add hominy and remaining 3.25 c stock. Simmer and cook 5 mins. Add black beans and chicken and return to simmer and cook until done - 5 mins. Serve in bowls, garnished with shreded cabbage, the reserved onion-oregano mixture and squeeze of lime juice.

Serve 4 (6 c)

330 cals, 5 g fat, 320 sodium, 51 chol

QUESADILLAS

6 corn tortillas

3/4 c grated jack (3 oz)

1/4 c red salsa

Heat nonstick skillet over high. Place torilla in pan and top with 1/3 cheese. Place another on top. Cook until bottom is lightly toasted, about 90 secs. Turn over and cook until cheese melted 90 sec smore. Transfer to plate and cover with floil to keep warm. Repeat. Cut into quarters, top with salsa and serve.

SANGRIA SUNDAES

1/2 c dry red wine

3 T orange marmalade

2 tangerines, peeled, segmented and alved

1/2 t fresh lime juice

3 c non-fat vanilla frozen yogurt

In small saucepan, boil wine over med-high. Cook until reduced to 2 T, 6-8 mins. Add maralde and cook until thick. 1-2 mins. Remove from heat and stir in tangerines and lime juice. Cool slightly. At serving time, scool yogurt into 4 dessert dishes and spoon reserved sauce over top.