My mother has always lived in Texas, and she loves to make dishes with Southern and Southwestern flavors. Here are two of her favorites. They're both fast and low in fat.
1 large red bell pepper
1 large poblano chili pepper or 1 can green chilies
1 small red onion
1 can Rotel tomatoes and chilies
1/4 cup flour
1 tbsp chili powder
1 tsp ground cumin
4 skinless chicken breast
1 1/2 cups chicken broth
1/2 tsp salt
1 tsp pepper
Chop the bell pepper, poblano pepper and red onion into bite-sized pieces. Mix flour, chili powder and cumin together and coat the chicken. Heat about a tablespoon of oil in large skillet (or substitute Pam for oil). Add the chicken breasts and cook 3 to 4 minutes. Remove the chicken.
Add the tomato, peppers and onion to the skillet. Stir in the remaining seasoned flour and add the broth. Bring to a boil. Add the chicken, cover, and let simmer until done.
1 (2oz) jar pimentos, drained 1/2 cup green pepper, chopped
1/2 cup green onion, chopped
2 stalks celery, chopped
2 (16oz) cans white shoe peg corn, drained
1/2 cup sugar
1/2 tsp salt
1/2 cup vinegar
1/2 tsp pepper
Combine vegetables and toss. Combine remaining ingredients and mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain before serving.