Created for Mr. Boehner’s Class - MMS NOTE: To replace a picture, just select and delete it. Then use the Insert Picture icon to replace it with one of your own! Jason’s Healthy Food Created for Mr. Boehner’s Class - MMS

Side Appetizer: Crispy Salt & Vinegar Potatoes 2 pounds fingerling potatoes, cut in half 1 tablespoon kosher salt 1 cup distilled white vinegar Water, enough to cover potatoes by an inch 2 tablespoons olive oil Salt, to taste www.thekitchn.com

Improved Recipe: Crispy Salt & Vinegar Potatoes 2 pounds fingerling potatoes, cut in half 1 tablespoon kosher salt 1 cup distilled white vinegar to pot Water, enough to cover potatoes by an inch Add salt and vinegar to pot Boil for 25-30 minutes Drain potatoes while preheating oven to 425 degrees Lay them flat on a baking tray, covered with parchment paper so they don’t stick Drizzle with canola oil Cook in oven until your crisp liking

Entrée: Fried Chicken Tacos 8 corn tortillas 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips ¼ teaspoon salt, or to taste 2 teaspoons corn oil, divided 1 large onion, sliced 1 large green bell pepper, seeded and sliced 3 large cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon round cumin ½ cup prepared hot salsa, plus more for garnish ¼ cup chopped fresh cilantro Sliced scallions, chopped fresh tomatoes and sour cream, for garnish My Great-Grandmother’s Recipe

Improved Recipe: Soft Chicken Tacos Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. Heat 1 teaspoon canola Chipotle infused oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Do not fry chicken inside tortilla. Instead, spoon chicken into warmed tortillas and garnish with scallions, tomatoes and reduced fat sour cream. 8 corn tortillas 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips ¼ teaspoon salt, or to taste 2 teaspoons canola oil, divided 1 large onion, sliced 1 large green bell pepper, seeded and sliced 3 large cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon round cumin ½ cup prepared hot salsa, plus more for garnish ¼ cup chopped fresh cilantro Sliced scallions, chopped fresh tomatoes and sour cream, for garnish

Dessert: Prize Fudge 4 cups sugar 8 tablespoons corn syrup 1 1/2 cups water 3 or 4 squares unsweetened chocolate 1 teaspoon vanilla 1 cup nuts http://www.cooks.com/recipe/cg1sj9t1/prize-fudge-cooking-school.html

Improved Recipe: Prize Fudge ¾ cup of honey for every cup of sugar instead of 4 cups sugar Cook all ingredients together, except nuts, to 238°F. Cool to 110°F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable. Shape into a round roll and slice off pieces. Forty-eight hours in an air-tight container before slicing it, will improve flavor considerably. 3 cups honey 8 tablespoons maple syrup 1 1/2 cups water 3 or 4 squares unsweetened chocolate 1 teaspoon vanilla 1 cup nuts

https://jasoneljr.wordpress.com/ Request more healthy options and improved recipes right on Jason’s blog… https://jasoneljr.wordpress.com/