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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 28, 2008

Easy Mexican Chicken and Beans

Serves: 4

  Download this recipe.

1 pound boneless, skinless chicken breast strips for stir-fry
1 (1 1/4-ounce) packet taco seasoning mix
1 (15-ounce) can pinto or black beans, rinsed and drained
1 (11-ounce) can whole kernel corn with red and greed peppers, undrained
1/4 cup water
Tortillas, if desired

Spray 10-inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

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