Weeknight Workout Supper
1 1/3 pounds (4 medium) potatoes, cut into ¾-inch cubes
1 pound boneless, skinless chicken breasts, cut into ¾-inch cubes
2 tablespoons olive oil
1 cup prepared salsa
1 cup frozen corn kernels
Place potatoes in shallow 1½ to 2 quart microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in a large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.
Makes 4 servings.
Recipe by United States Potato Board at www.potatogoodness.com
Oven Roasted Potatoes
1 – 2 pounds favorite potatoes, skin on (white, red, russet, gold, fingerling)
1 – 3 tablespoons favorite vegetable oil
1 tablespoon Zatar seasoning*
Salt and pepper to taste
Preheat oven to 425 degrees. Cut potatoes into chunks or wedges (unless they are bite-size potatoes to begin with.) Toss in large bowl with oil and spices/herbs. Arrange in single layer on 18×13-inch rimmed baking sheet. Roast until tender, about 15 to 25 minutes depending on size of chunks/wedges. Check frequently. Makes 4 to 8 servings.
*Or a mix of dried thyme and sesame seeds with a little cayenne red pepper
Recipe by culinary dietitian Kim Galeaz, RDN, CD