Corn Off The Cob Salsa

Fresh corn makes this beautiful salsa perfect to top fish or seafood.

Ingredients:

• 2 cups corn, fresh, kernels
• ¹/₂ cup tomatoes, seeded and diced
• ¹/₂ cup red onion, diced
• 1 each serrano chile, seeded and diced 
•  1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 3 tablespoons cilantro, minced

Directions:

• STEP 1
  Heat a nonstick skillet over heat. Place the corn in the skillet and cook corn until toasted but still crunchy. Remove immediately.
• STEP 2
  Place the corn in a mixing bowl, add remaining ingredients and toss to combine. Delicious served with shrimp or chicken.

Source:  kroger.com

Authentic Guacamole

A well-balanced, tried-and-true recipe that lets you decide the heat.

Prep: 15 minutes

Total: 15 minutes

 
Ingredients:

• 1 medium tomato, ripe, seeded and diced
• sea salt, to taste
• ¹/₂ cup onion, minced
• 4 tablespoons lime juice, fresh
• 1 teaspoon ground cumin
• white pepper, to taste
• hot pepper sauce, to taste
• 4 avocados, ripe, peeled, seeded
• ¹/₄ cup cilantro, chopped
• 2 serrano chiles, seeded, minced

Directions: 

Cut avocados in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently -- leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Source: Kroger.com

Weight Watchers Mexican Chicken Breasts

Ingredients:

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup light sour cream

Directions:

1. Place chicken breasts and taco seasoning in a sealable plastic bag, shake to coat well.
2. Spray casserole dish with Pam.
3. Place breasts in casserole.
4. Bake 30 minutes at 375 degrees.
5. Top with salsa about 5 minutes before breasts are done.
6. Top with sour cream before serving.

1 Breast is 4 Points