Cook Without Book

Yield:  8 servings (serving size: 1  sandwich)                   Ingredients 1 1/3 cups   chopped seeded tomato 1/4 cup   finely chopped onion 1/4 cup   taco sauce 1  (4.5-ounce) can chopped green chiles, drained 2 pounds   ground round 2 tablespoons   low-sodium Worcestershire sauce 1/2 teaspoon   ground cumin 1/4 teaspoon   onion powder 1/4 teaspoon   garlic powder 8  green leaf lettuce leaves 8  reduced-calorie hamburger buns, split and toasted Preparation Combine first 4 ingredients; cover and chill 30 minutes. Preheat broiler. Combine meat and next 4 ingredients; divide mixture into 8 equal portions, shaping each into a 4-inch patty. Broil 4 minutes on each side or until done. Place a lettuce leaf on bottom half of each bun; top each with a patty. Top evenly with tomato mixture, and cover with bun tops. Nutritional Information Calories pe...

Prep Time:  1 minute Cook Time:  14 minutes Total Time:  3 minutes Yield:  4 servings (serving size: 1 chicken breast half)                   Ingredients 1 tablespoon   40%-less-sodium taco seasoning 4  (4-ounce) skinless, boneless chicken breast halves Cooking spray 1/2 cup   (2 ounces) shredded Monterey Jack cheese with jalapeño peppers 2 tablespoons   sliced jalapeño peppers (optional) Preparation Sprinkle taco seasoning over both sides of chicken. Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until chicken is done. Remove chicken from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until cheese melts. Garnish with jalapeño slices, if desired. Nutritional Information Calories per serving: 186 Calories from fat: 29% Fat per serving: 6g Saturated fat...

INGREDIENTS Olive oil 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size) 1/2 medium onion, chopped 1 garlic clove, chopped 1 large fresh mild green chili (Anaheim or Hatch), seeds and stem discarded, chopped 1/2 fresh jalapeno chili pepper, seeds and stem discarded, minced (or more, if you desire more heat) Salt Pinch of ground cumin Pinch of ground oregano 1 small to medium tomato, chopped 4 corn tortillas 4 slices cheddar cheese 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta) A few sprigs of fresh cilantro, chopped (okay to include the stems, if small) METHOD   1  Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, u...