1 pound ground chicken or chicken breasts, diced
1 package prepared taco seasoning
1 onion, diced
1 head Romaine lettuce, chopped
2 tomatoes, chopped
1 cup black olives, sliced
1 cup black beans or kidney beans
1 avocado, diced
1 8-oz. bag tortilla chips
1 8-oz. jar Catalina dressing
2 cups Monterey Jack cheese, shredded
Sour cream
Jalapeno slices
Salsa

Cook ground chicken with taco seasoning according to package directions. Combine cooked and seasoned chicken with diced onion, lettuce, tomatoes, black olives, beans and avocado in a large bowl. Just before serving, pour tortilla chips on top of the salad followed by the dressing and cheese. Toss well. Use the sour cream, jalapeno slices and salsa for garnish if desired. As an alternative, you can prepare this with all the ingredients in separate bowls and then let your guests prepare their own individual taco salads. This allows your guests to customize their salad. It also allows you to keep leftovers for another meal without the lettuce and chips getting soggy.

The Skinny: Use low fat chips, dressing, cheese and sour cream.

Jalapeno Cornbread

1 and 1/4 cups cornmeal
1 cup flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 8-oz. can creamed corn
2 eggs
1/3 cup corn oil
2 jalapeno peppers, seeded and diced

Preheat oven to 400 degrees. Combine all ingredients together in a large bowl. Mix lightly; batter should be a little lumpy. If too dry, add slightly more buttermilk; if too wet, slightly more cornmeal. Pour into a greased 12 x 8 baking dish and bake for 20 - 25 minutes. You may omit the jalapeno peppers if you prefer regular cornbread.

The Skinny: Use your favorite egg substitute.