Receipes
Ensalada Fresca con Salsa Vinagreta
Dressing:
1 14.5oz can Fire Roasted Tomato Salsa Style
½ cup cream cheese
1 tbsp red wine vinegar
1 tsp sugar
Puree ingredients in a blender and set aside.
Salad:
1 head iceberg lettuce, shredded
1 ½ cups baby arugula, coarsely chopped
1 ½ cups baby spinach, coarsely chopped
1 small (5oz) can sweet corn nibbles, drained
½ of medium sized sweet yellow bell pepper, finely chopped
½ of medium sized sweet orange or red bell pepper, finally chopped
1 medium avocado, diced
½ cup crushed tortilla chips
Fresh cilantro, chopped
Place ingredients into a bowl and toss with dressing. To make into a meal add chicken or Chorizo to salad.
Submitted by: Ernie Gibson – Corporate
California Avocado and Shrimp Salsa
1 14.5oz can Fire Roasted Tomato Salsa Style
2 Haas avocados
2 tbsp chopped cilantro
2 tsp lemon juice
½ lbs. pre cooked shrimp (chopped if large size)
Thaw shrimp and toss with 1 tsp lemon juice, dice avocados and toss with remaining lemon juice, chop cilantro and stir all ingredients together. Serve on crispy tostadas or tortilla chips.
Submitted by: Michelle Franklin-Berg – Distribution Center
Southwest Chicken Burritos
In your crock-pot, layer ingredients as follows:
½ can rinsed black beans
½ can whole kernel corn, drained
3 chicken breasts
1 14.5oz can Fire Roasted Salsa Style Tomatoes
The other half can of black beans
The other half can of corn
Cook on high for 4 to 5 hours, or 8 hours on low. When done, shred chicken in crock-pot and stir together. Serve on a warm tortilla with shredded cheese, sour cream, fresh cilantro, tomatoes, onions or any of you favorite burrito toppings.
Submitted by: Tammy Alexander - Oroville
Click here to find free recipes for canned fruits and tomatoes.
