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23/09/2018
Clinton Public Hospital Auxiliary Penny Sale
Anglican Parish Hall, Clinton / 10 a.m. to 6 p.m.
23/09/2018
River Road Run 2018
St. Marys / Race starts on Water St. beside the Lind Sportsplex /10:00 am Start Time / Registration Desk opens at 8:00 am and closes at 9:45 am / Funds will support a healthy, active community and enable the St. Marys Memorial Hospital Foundation to sponsor monthly fre swims and bi-weekly free skates at the Pyramid Rec Complex
Without skin, we'd be leaving a wet trail of salt water everywhere we went. Source: Trillium Gift of Life Network
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
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HPHA Celebrates Combined Heat & Power Project
Q & A with a Registered Dietitian!
HPHA Looks to the Future
HPHA Receives Green Light to Move Forward with Tradition Mutual Centre for Wellness Expansion
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
September Blood Donor Clinics
27th Annual Paediatric Day Conference - October 17
Clinton Public Hospital Auxiliary 64th Annual Penny Sale
Patient Partner Profile: Lynae
What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Chicken & Summer Vegetable Tostadas

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Image: myrecipes.com

Ingredients

  • 2 teaspoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Step 3

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.