1. Created for Mr. Boehner’s Class - MMS
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Jason’s Healthy Food
Created for
Mr. Boehner’s Class - MMS

2. 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

3. 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 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

4. Entrée: Fried Chicken Tacos
8 corn tortillas pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips ¼ teaspoon salt, or to taste teaspoons corn oil, divided large onion, sliced large green bell pepper, seeded and sliced 3 large cloves garlic, minced 1 jalapeño pepper, seeded and minced 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

5. 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 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips ¼ teaspoon salt, or to taste teaspoons canola oil, divided large onion, sliced large green bell pepper, seeded and sliced 3 large cloves garlic, minced 1 jalapeño pepper, seeded and minced 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

6. 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

7. 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

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