Recipes

2 Chicken breast halves 1 Jar of Clint’s Medium 1 15oz Can of Hominy(Drain the water) 1 15oz Can of Black Beans(Drain the juice) 1 15oz Can of Chicken Broth 1 28oz Can Enchilada Sauce 4 Corn tortillas 1 8 oz bag of shredded Cheese Combine all ingredients in a Crock-Pot and cook on low for 4-6 hours. Remove and Shred the Chicken with a fork. Return the Chicken to the Crock pot and cook for one more hour. Cut 4 Corn tortillas into strips and fry in oil until crisp. Serve into a bowl and top with crispy tortilla...

I brown lean ground beef with onion and green bell pepper, then add brown sugar, Worcestershire sauce, and garlic powder. Instead of using tomato sauce or ketchup for the sauce, I stir in a jar of salsa and some tomato paste and simmer. Serve on buns and top with cheese. The salsa boosts the flavor of these classic sandwiches. -Darlene Kolanowski, Prevention reader, Schererville, IN

Salsa makes cooked greens tastier! I used to love creamed spinach, but now for a healthier side dish, I wash and chop spinach (or other greens), then wilt it in a large nonstick skillet with a few tablespoons of salsa. Top it off with a drizzle of olive oil. – Amy Sherman, author of Williams-Sonoma New Flavors for Appetizers