3 Delicious Ways To Enjoy Skinnygirl Salsa
Cinco de Mayo is just one of those fun holidays that screams for good food, music and of course margaritas! However, it’s days like these that can really set back weeks of hard work in the gym and in the kitchen. With these recipes you can still eat healthy without sacrificing your celebration.
My Skinnygirl Salsas taste great on their own but also add great flavor to dinner and breakfast dishes alike. My Skinnygirl Black Bean & Corn Salsa is a tasty addition to Chicken Enchiladas while my Skinnygirl Mango Salsa adds a sweet twist to citrus chicken. You can even incorporate the mild, medium or hot salsas into breakfast foods like huevo rancheros.
– 6 corn tortillas
– 2 teaspoon olive oil
– 1/2 cup diced bell pepper
– 1/2 cup diced onion
– 1/2 teaspoon salt
– 1/2 teaspoon dried oregano
– 6 ounces cooked chicken breast, shredded
– 2 tablespoon canned green chiles
– 1/2 cup Skinnygirl mild salsa, divided
– 1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
– Chopped scallions
– Hot sauce (optional)
– Nonstick cooking spray
Directions: Preheat oven to 375°F. Wrap tortillas in aluminum foil and place in the oven to warm. Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes. Add chicken, green chiles, 1/2 cup Skinnygirl salsa, and spinach and cook until spinach is wilted. Remove tortillas from the oven and spray a 9×9″ baking dish with nonstick cooking spray. Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas. Top tortillas cheese, and bake for 10 minutes until cheese is melted. Garnish with chopped scallions, Avocado and Skinnygirl Black Bean & Corn Salsa, and serve with hot sauce, if desired.
– 2 1/2 lbs chicken breast tenderloins
– Juice of 1 lime
– Salt and pepper
– 1/2 cup orange juice, pineapple or mango blend juice
– 3 Tbsp yellow mustard
– 3 cloves garlic minced
Directions: Poke chicken breast all over to let the flavors penetrate. Season well with salt and pepper. Add remaining ingredients in a Ziploc bag or bowl and let marinate a minimum of 6-8 hours, overnight is best. Grill chicken breasts over medium-high heat until cooked. Serve with Skinnygirl Mango Salsa.
– 2 eggs
– 2 corn tortillas
– ½ c. cooked black beans
– 4 TBSP Skinnygirl Mild Salsa
– Chopped cilantro
– Chopped onion
Directions: Heat small amount of canola oil in saute pan. Cook eggs over easy with salt and pepper. Add salsa to coat eggs. Serve inside warm corn tortillas with black beans, top with chopped cilantro and onion.
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