God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Saturday, February 20, 2010


Many of my friends cook light and whenever I have tried their recipes, they have been good—keepers so to speak. So, I decided to subscribe to the magazine. Having stopped almost all subscription, this was quite a deviation from the norm but a good idea. I have now tried 3 dishes from the current issue and all 3 were outstanding. I wonder if they will really help weight loss. Think? This was tonight's yummy.


Spice blend:
2½ teaspoons chili powder
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
½ teaspoon kosher salt

1 tablespoon canola oil

1¼ pounds skinless, boneless chicken breasts, cut into ½ inch slices
2 cups chopped sweet onion
1 cup chopped red pepper
1 cup chopped green pepper
1 cut chopped yellow pepper
1 tablespoon minced garlic

2 cups fresh corn kernels (I used frozen fire-roasted corn)
32 ounce fat free, less sodium chicken broth
28 ounce can fire-roasted crushed tomatoes, crushed
2 tablespoons fresh lime juice

½ cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced avocado
Cilantro sprigs (optional)

1. Combine 6 spice ingredients in a small bowl
2. Heat 2 teaspoons oil in a large nonstick soup pot over medium heat. Add chicken; sprinkle with 1½ tablespoon spice blend over chicken. Saute 8 minutes or until done; cool. Chop chicken and set aside.
3. Heat remaining oil in pan over medium heat; add onion, peppers, garlic and ½ teaspoon salt. Sprinkle vegetable mixture with remaining spice blend. Saute 8 minutes or until tender. Stir in chicken, corn, broth, and tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. (I just put it all aside and let it absorb flavors until dinner time.) Add lime juice when heating.
4. Prepare relish: combine chopped cilantro and next 4 ingredients through avocado.
5. Ladle soup into bowls; top with relish. Garnish with cilentro if desired.

8 generous servings


Anonymous said...

That looks wonderful,Jane. Think I will renew my subscription which I let lapse!

Jerry said...

This sounds delicious Jane. I am going to have to make this.

I really should have a subscription to Cooking Light - I buy a copy every month.

Jane said...

Jerry--you're the friend who turned me on to Cooking Light--can't believe you don't subscribe

Vicky said...

Ha, look at you posting recipes and photos of your creations! Next you'll be joining the ST cookoffs.