Featured Recipes

Enchilada Chicken Soupmore_vert

242 Calories

Enchilada Chicken Soupclose
  1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  2. To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  3. In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  4. To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
      1 tablespoon vegetable oil
      1 pound boneless, skinless chicken breast halves
      ½ cup diced onion
      1 clove garlic, minced
      4 cups chicken broth
      1 cup masa harina
      3 cups water, divided
      1 cup enchilada sauce
      1 pound processed cheese, cubed
      1 teaspoon salt
      1 teaspoon chili powder
      ½ teaspoon ground cumin
      Prep: 10 minutes
      Cook: 1 hour 30 minutes
      Total: 1 hour 45 minutes
      Servings: 8
      Yield: 8 servings
Air Fryer Hot Dogsmore_vert

269 Calories

Air Fryer Hot Dogsclose
  1. Preheat air fryer to 390 degrees F (200 degrees C).
  2. Place buns in the basket of the air fryer and cook for 2 minutes. Remove buns to a plate.
  3. Place hot dogs in the basket of the air fryer and cook for 3 minutes. Transfer hot dogs to buns.
      4 hot dog buns
      4 hot dogs
      Prep: 10 minutes
      Cook: 10 minutes
      Total: 25 minutes
      Servings: 4
      Yield: 4 servings
Garden Stir-Fry Noodlesmore_vert

326 Calories

Garden Stir-Fry Noodlesclose
  1. Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain.
  2. Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant; cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes.
  3. Sprinkle sesame oil and green onion over vegetables and serve.
      ½ (8 ounce) package dried soba noodles
      1 tablespoon oil, or as needed
      ¼ cup onion
      2 cloves garlic, finely chopped
      1 cup assorted mushrooms
      ¼ cup chopped eggplant
      6 leaves bok choy, chopped
      2 tablespoons soy sauce
      1 teaspoon teriyaki sauce
      ground black pepper to taste
      teaspoon sesame oil
      1 green onion, finely chopped
      Prep: 20 minutes
      Cook: 15 minutes
      Total: 35 hour
      Servings: 2
      Yield: 2 servings

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