Guacamole

            ½ cup finely chopped onion

            3 T. chopped cilantro

            2 T. lime juice

            2 ripe avocadoes, mashed

            ¼ tsp. ground cumin

            Salt to taste

Combine ingredients and stir.

Lemon Chicken

            1 pound of boneless, skinless chicken tenderloins

            ½ cup chopped onion

            2 cloves of minced garlic

            1 T. olive oil

            1 T. cornstarch or flour

            1 can low sodium, fat free chicken broth

            2 T. lemon juice

            1 cup of snow pea pods

            3 T. chopped parsley

            Salt to taste

            1-1/2 cups instant brown rice

Sauté chicken, onion and garlic in olive oil until chicken is cooked. Add cornstarch or flour and cook one minute.

Add chicken broth, lemon juice and salt and bring to a boil.

Stir in pea pods, parsley and rice. Cover with a lid and turn off heat. Let stand until rice is cooked (about 5-7 minutes). Serves four.

Chicken Tortilla Soup

            12 tortilla chips, crushed

            3- 10 ounce cans of diced tomatoes with green chilies

            14 ounce can low sodium, fat free chicken broth

            ¼ cup chopped onion

            1 cup finely chopped zucchini

            11 ounce can of white shoe peg corn

            ¾ cup reduced fat Mexican four cheese blend

            1 t. cumin

            4 boneless, skinless chicken tenderloins, cubed

            1 avocado, chopped

            1 T. olive oil

Sauté chicken, onions and zucchini in olive oil, keeping skillet covered with lid when not stirring.

Puree 2 cans of diced tomatoes in blender or food processor.

To a 4 quart Dutch oven add the pureed tomatoes, remaining can of diced tomatoes, chicken broth, corn and cumin. Add the chicken mixture and cook over medium heat until thoroughly heated. Simmer 15 minutes.

Ladle into bowls and top each with avocado, cheese and crushed tortilla chips. Serves four.