Chicken Tostados

I got this recipe from a friend over 2 years ago, and I still make it. It's healthy, delicious, and easy. I think the salsa makes it. I usually serve it with spanish rice, and corn bread.

 2 Tablespoons vegetable oil
2 lbs. chicken tenders
1 clove minced garlic
1- 4oz. can of diced green chilis, drained
1/2 cup sour cream
6 (6-inch) tortillas
1/2 head of iceberg lettuce, sliced thin
1 cup grated Monterrey Jack or Cheddar cheese
2 tomatoes, chopped
1 recipe of avocado salsa (below)

In 3-quart saucepan heat 2 tablespoons vegetable oil over medium heat.  Add chicken tenders and cook for but 10 minutes or until cooked.  Add garlic and cook until fragrant. About 30 to 60 seconds. Add green chilies and sour cream; stir well. Cook over low heat until hot.  Cover and set aside.

Generously brush each tortilla on both sides.  Place a well-greased 10-inch skillet over medium heat. Fry flour tortillas one at a time for about 30 seconds on each side or until brown and blistered.  Remove from skillet and stack.

Arrange lettuce on each tortilla.  Top with chicken mixture.  Sprinkle with cheese and tomato. May also serve taco style.  Spoon avocado salsa on top of tostados and serve immediately.

Avocado salsa
3 TBS. vegetable oil
2 TBS. lime or lemon juice
1/2 tsp sugar
1/2 tsp salt
1 tomato, chopped
1 avocado, peeled

Zuccini Soup

I got this recipe from my good friend Rachel Nielson. Her and her sister's posted it on their blog. www.forcedtocook.blogspot.com There are some real treasures of recipes on there and this one is no exception. It is just soooooo good. Creed doesn't even like soup for dinner, but he cheers when I bring this out.

Emily's Zucchini Soup

Saute until tender:
2 medium zucchini, chopped (green and yellow crookneck are pretty together)
1 medium onion, chopped
2 T parsley
1 t dried basil (use more if you've got fresh)
1/3 C butter

Stir in:
1/3 C flour
salt and pepper to taste, about 1 t salt and 1/4 t pepper

Stir in:
3 C chicken broth
1 t lemon juice

Let boil for 2 minutes, then add:
1 can of diced tomatoes
1 large can of evaporated milk
2 C of frozen corn

Reduce heat and simmer for 5 minutes. Just before serving add:
1/4 C parmesan
2 C shredded cheddar