Fried potatoes has become a regular breakfast item around here for us. However, making the same potatoes for breakfast all the time can get boring. To spice things up and give it a Mexican style flavor, add Chorizo.

There are two types of Chorizo, beef and pork. They are pretty different in the way they cook and taste. I would recommend trying beef first. It’s a lot easier to use.

Fried Potatoes with Chorizo

This ‘recipe’ can be altered to serve as many as you are feeding. Just add more potatoes!

Ingredients

Cooking oil
Several potatoes of your choice
Beef Chorizo
Salt and pepper to taste

Directions

Peel and cut potatoes into desirable size, the smaller the better. I like to cut it into small squares.

Heat pan and add enough oil to coat the bottom of the pan. Add potatoes to the pan and cook on medium low with a lid. Let the potatoes cook a few minutes and stir. Replace lid. Let it cook for a few more minutes. You want your potatoes to start to get soft, and cook all the way through.

After they are cooked throughout, turn up the heat to medium and fry to desired texture. Some people like them soft, some like them crispy.

Once the potatoes are finished, you can do one of two things. You can either cook the chorizo separately and then add them to the pan. Or, you can add the uncooked chorizo directly to the potatoes.

Cooking Tip: To cook, simply add it in a sautee pan on medium high heat. The chorizo will start to basically melt into a little chunky sauce. Make sure the meat cooks all the way, it should only take a minute or two. Stir the potatoes into the chorizo.

Remove from heat and serve chorizo potatoes.

This recipe I saw Rachael Ray do on one of her shows and I thought it was great. Eating chicken is a great way to eat protein, but still eat healthy. Here is a fun way to eat chicken with tons of flavor. Healthy flavor.

Lemon Garlic Herb Chicken

Make as much as you want, serve 2 chicken breasts per person.

Ingredients

5 cloves garlic, peeled
Salt
Black pepper
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
4-8 boneless skinless chicken breasts

Directions

Heat grill or grill pan to medium-high.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Alternatively you can finely chop the garlic and leave out the salt. Without salt it still tastes great!

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. It will get a bit messy!

Grill chicken 12 to 15 minutes until juices run clear.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.

[source Rachael Ray]

Salad is a great way to eat healthy and watch those calories. What has the most calories in salad is obviously the dressing. Why not make your own dressing?

Thousand Island Dressing

Makes 3/4 cups dressing

Ingredients

6 tablespoons light mayonnaise
4 tablespoons sugar-free ketchup
1/4 tablespoon Tabasco sauce
4 tablespoons vinegar
4 tablespoons lemon juice
1 clove garlic, minced or crushed
sugar substitute equal to 1 teaspoon sugar
salt and pepper for taste

Directions

Using a fork or wire whisk, combine the mayonnaise, ketchup, and Tabasco sauce. Add the vinegar and lemon juice. Mix until smooth.

Season with the garlic and sugar substitute. Add salt and pepper. Store in refrigerator.

Serving size 2 tablespoons. 70 calories per serving.

Chili is the perfect game food. With baseball starting and the basketball playoffs on the way, this chili recipe is perfect.

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsley chopped with 1 tablespoon sauce
1 pound ground turkey
1 12-ounce Mexican lager-style beer
1 14 1/2 ounce can whole peeled tomatoes, with juice
1 15 1/2 ounce can kidney beans, rinsed and drained

Recommended Side Ingredients

• cilantro
• avocado
• sour cream
• monterey jack cheese
• tortilla chips

Turkey Chili Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic salt, chili powder, and oregano. Cook and stir, until fragrant, about 3 minutes. Stir in tomato paste and the chipotle chile and sauce, cook 1 minute.

Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, 8 minutes.

Add the tomatoes, crushing them through your fingers into the skillet, along with their juices and the kidney beans. Bring to a boil. Cook uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the recommended side ingredients.

[recipe source food network]

For more chili recipes check out the Ultimate Chili Cookbook

Being on a diet, almost anything with chicken and salad, you can’t go wrong.

Grilled Chicken Salad with Honey Ginger Dressing recipe serves 4

Ingredients

4 boneless, skinless chicken breasts (1-2 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon grated peeled fresh ginger
8 cups mesclun salad greens (7 ounces)
1 ripe mango, peeled and cute into bite-size cubes
salt and pepper for taste

Cooking Tip: While the chicken is grilling, cut the mango and make the honey-ginger dressing.

Chicken Directions

Heat a grill pan (or grill) over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil, then season with salt and pepper to taste. Place the chicken smooth side down on the grill and cook until edges turn opaque, about 6 minutes. Turn the chicken over and cook until firm to touch, about 6 minutes more. Transfer chicken to a cutting board to rest for about 5 minutes.

Dressing Directions

Combine the lemon juice, honey, and ginger in a small bowl. Gradually whisk in the remaining 1/4 cup olive oil (4 tablespoons). First start with a few drops and then add the rest in a steady stream, to make a smooth, slightly thick dressing.

Salad Directions

To put the salad together, slice or shred the chicken into pieces and add it to the greens along with the mango and dressing. Toss and divide the salad among 4 large plates and serve.

Cooking Tip: This is an excellent appetizer or side dish. Especially if you want to make the same recipe for 6-8 people. The salad portions will be smaller and a nice taste for a main course.

[source Food Network]

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