From My Recipe Box to Yours

I'm a recipe girl...through and through! I love to cook, and I'm slowly learning to taste my food as I go thanks to my husband who usually ends up adding what it needs when he gets home, but I'm not really one for a whole lot of crazy improvisation. So I'm always looking for new meals to put in my Recipe Box. I tried this recipe from Cooking Light yesterday and we really enjoyed it so I thought I would share the wealth :) I don't frequently make Cooking Light recipes because a lot of the time it seems like they call for wierd ingredients that "normal people" don't keep in the kitchen. But I've found a few winners lately. I made this one easier by buying a roasted chicken from the grocery store ($5.99) and using it for two meals...not a bad deal and way easier than cooking chicken. If you get a chance to try it, I hope you enjoy them as much as we did!!!

Chicken & Summer Vegetable Tostadas

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

PS - My FAVORITE spice is cumin...what's yours??