Cooking For Health Inc.

Zoom Cooking class is coming! Join us for great recipes! 9AM PST!!

Hey Saladmaster owners! Now is the time to get your referrals ready so you can earn this beautiful 3qt wok. Check out this video! Gina Robles Gonzales @cookingforhealthinc #cookingforhealthinc https://drive.google.com//1YhqLcoL9dW35zeExg3gA4WmzhvICHkR

Grape and cabbage salad! So delicious!

Pepper-Jack Chicken with Cilantro Cream Ingredients 1 cup chopped onion 1 teaspoon minced garlic... 1 small tomato, diced 1 can (4 ounces) diced green chilies 1 cups water 1 box (6 ounces) long grain and wild rice blend 6 boneless, skinless chicken breasts (4 ounces each) 1 cup fat-free sour cream cup chopped fresh cilantro 1 large jalapeno pepper, minced 1 cup grated reduced-fat Colby & Monterey Jack cheese blend (made with 2% milk) cup salsa Directions Heat electric skillet to 350 degrees. Sauté onion 1-2 minutes. Add garlic and sauté 1 minute more. Add tomato, green chilies, water and seasoning packet from rice. Bring to a boil. Stir in rice. Arrange chicken breasts in skillet with rice mixture. Cover. When valve starts to flutter, reduce heat to 200 degrees. Cook 20 minutes. Meanwhile in a small bowl, combine sour cream and cilantro. Set aside. Sprinkle chicken with jalapeno and cook 5 minutes more, covered. Sprinkle chicken with cheese. Turn skillet off. Cover just until cheese melts, 1-2 minutes. Place each serving on a plate. Top with 2 tablespoons salsa and 2-3 tablespoons cilantro cream. Utensil: Electric Skillet Yield: 6 Servings Nutrition information per serving: 352 calories, 35g carbohydrate, 37g protein, 5.6g fat, 3.1g saturated fat, 79mg cholesterol, 744mg sodium, 4.6g dietary fiber

Cucumber Boat Ingredients: 2 cucumbers 1 avocado... 1 tomato teaspoon black sesame seeds cup red onion lemon 2 teaspoons extra virgin olive oil teaspoon salt teaspoon garlic granules Directions: Slice cucumbers in half long ways. Use a spoon to scoop out the seeds leaving a hollow area. Peel and dice avocado and dice tomato and onion. Combine in a bowl and add lemon juice and olive oil and seasoning. Fill cucumber cavity with the avocado and tomato and onion filling. Serve on a bed of lettuce or purple kale. Utensil Saladmaster Bowl Yield 4 servings