In honor of Hispanic Heritage Month check out these latin inspired recipes for breakfast, lunch and dinner.
Recipe from Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
Source: CDC http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=293&Search=&PageNumber=2&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=23
Source: www.hhs.gov http://hp2010.nhlbihin.net/healthyeating/recipedetail.aspx?linkId=12&cId=2&rId=117
Makes 4 to 6 servings - 2 cups cooked, diced chicken breasts - 1 1/2 cups California seedless grapes - 1 medium apple, cored and sliced - 1/2 cup each raisins and diced celery - 1/2 teaspoon dried
4 chicken breasts 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 2 1/2 cups fresh sliced mushrooms 2 cups heavy cream 1 cup champagne Lightly
Recipe from Robert & Mary Bowles from Moss Bluff, La.
Recipe from Donald Friend of Buffalo, N.Y. Prep Time: 5 min Cook time 45min 1 pound of boneless, skinless chicken breasts 1/2 cup Red Wine of your choice 1/2 cup honey 1/4 cup finely diced onions 1
Prep: 30 minutes Makes: 6-8 servings ½ cup teriyaki sauce ½ cup honey ½ teaspoon garlic powder ½ teaspoon ground ginger 2 red bell peppers cut into 2 inch thick pieces 1 large sweet onion,
Recipe from Chef Michael Solin of Springfield, Mass.
Serves 2 - 1 teaspoon olive or vegetable oil - ½ pound chicken breast, sliced - 4 scallions (green onions), diced - 1 cup low-sodium chicken broth - ½ cup canned mandrin oranges, drained and rinsed
Recipe from Italian Cooking & Living Magazine