Spring Edition: Recipes you’ll love by the people you love

Recipes you’ll love by the people you love!

OFFICIAL RECIPE BOOK:

Recipe by Gluten Free

by LB

PREP TIME: 20 MINUTES |  COOK TIME: 30 MINUTES |  TOTAL TIME: 50 MINUTESSERVING SIZE: 6 SERVINGS

INGREDIENTS 1 6 oz. bag Beanitos, Nacho Cheese flavored chips,

crushed 2 lbs. chicken breasts, pounded thin and cut into 6 portions ¼ c. white rice flour ¼ c. butter, cut into ¼ inch cubes 1 egg 1 T. milk

INSTRUCTIONS Preheat oven to 350 degrees. Whisk egg and milk together in one bowl. Place white rice

flour in separate bowl. Put Beanitos chips, S&P and garlic powder in separate bowl.

Lightly dip chicken in flour and then egg wash. Lastly, dredge chicken in Beanitos chips.

Place chicken breasts in PAM sprayed 13 x 9 inch baking dish. Spread cubes evenly between the breasts as well as on top of them.

Bake dish, covered in aluminum foil, for 25-30 minutes or until chicken is cooked through.

Enjoy!

Beanitos Chips Chicken

Skinny Shrimp Salsa Servings: 8 • Serving Size: a little over 1/2 cup •

Old Points: 2 pt • Points+: 2 pts Calories: 74.9 • Fat: 0.9 g • Protein: 12.5 g • Carb: 4.4 g • Fiber: 0.9 g • Sugar: 0.2 gSodium: 278.2 mg 

Ingredients:

16 oz cooked peeled shrimp, diced fine 4 vine ripe tomatoes, diced fine 6 tbsp red onion, finely diced 3 tbsp jalapenos, diced fine (more or less to taste) 2 tbsp minced cilantro 2 limes, juice of (or more to taste) 1/2 tsp kosher salt Favorite Beanito chips

Directions:

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving. Enjoy with your favorite Beanito chips!Makes 4 1/4 cups.

Recipe by Skinnytaste.com

Grilled Mexican Chicken Nachos

Ingredients: 1 (28.8oz) package boneless chicken thighs, trimmed if

necessary1/2 c. fresh lime juice2 tsp. chili powder1 tsp. paprika1 tsp. garlic powder1 tsp. onion powder1/4 c. vegetable oilSalt and Pepper to taste 2 (6oz) bags Beanitos Black Bean Chips 1 (7oz) can salsa verde1 (2.25oz ) can sliced black olives2 c. pico de gallo, store bought or homemade1 (8oz) bag shredded pepper jack cheese Lime wedges if desired

Directions: In a large bowl combine chicken, lime juice, chili

powder, paprika, garlic powder, onion powder, oil, salt and pepper. Stir well to coat. Marinate at least an hour. When ready, preheat grill to medium. Cook chicken for 6-7 minutes per side until juices run clear. Allow to cook a few minutes until it's cool enough to handle. Chop chicken into small bite sized pieces. On (4) large dinner plates divide chips equally. Spoon salsa verde over Beanito chips. Sprinkle with grilled chicken (figure about 1 thigh per plate). Top with olives and cheese. Spoon about 1/2 c. pico de gallo on top of each. Serve with lime wedges if desired.

Recipe by Everyday

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