American Classic with a Healthy Twist

American Classic with a
Healthy Twist

American Classic with a

Healthy Twist

Healthy Chicken Cutlets
4 thinly sliced boneless, skinless chicken
breast fillets (about 1 lb.)
1 cup buttermilk
2 tsp. GOYA Minced Garlic
1 tsp. GOYA Paprika
¼ tsp. GOYA Adobo Light All-Purpose
Seasoning with Pepper
½ cup raw almonds
2 tbsp. all-purpose flour
1 In large zip-top bag, or large container
with lid, add chicken, buttermilk, garlic,
paprika and Adobo Light. Massage
chicken to evenly distribute ingredients.
Transfer to refrigerator. Chill at least
4 hours, or up to 24 hours (for best results). Strain chicken, discarding marinade.
2 Heat oven to 425°F. In bowl of food processor, add almonds and flour. Pulse
until almonds turn to fine crumbs, about 30 seconds. Transfer almond mixture
to dish. Dredge chicken in almond mixture, pressing to adhere coating; transfer
to foil-lined baking sheet.
3 Cook until almonds are golden brown and chicken is cooked through, about
15 minutes.

Three Bean Salad

For the salad:

1 can (15.5 oz.) GOYA Low Sodium Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA Low Sodium Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA Low Sodium Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp. finely chopped fresh cilantro

For the dressing:

3 tbsp. GOYA Red Wine Vinegar
2 packets GOYA Salad and Vegetable Seasoning
1 tbsp. GOYA Lemon Juice
¼ cup GOYA Extra Virgin Olive Oil
1 In large serving bowl, mix together black
beans, chick peas, kidney beans, cucumbers,
peppers and cilantro.
2 In small bowl, whisk together vinegar,
salad, vegetable seasoning and lemon juice.
Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean
mixture. Toss well to coat completely.  

Wholesome Bean Chili

2 cans (15.5 oz. each) GOYA Low Sodium
Red Kidney Beans
2 tbsp. GOYA Extra Virgin Olive Oil
1 lb. ground beef (95% lean)
½ medium yellow onion, chopped (about ½ cup)
1 tsp. GOYA Minced Garlic, or 2 cloves garlic,
finely chopped
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) GOYA Low Sodium Tomato Sauce
3 tbsp. chili powder
1 tsp. ground cumin
½ tsp. sugar
¼ tsp. GOYA Light Adobo All-Purpose Seasoning
with Pepper
1 Drain beans, reserving liquid; set aside. Heat oil in medium, heavy-bottomed saucepot
over medium-high heat. Add beef, onions and garlic; cook until browned, breaking
up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced
tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce
heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
2 Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes
more. Stir in sugar; season with Adobo Light. Divide chili evenly among serving bowls.
Serve with wheat crackers.