FOOD FOR THE BODY

Chicken Vegetable Tacos (from www.bhg.com)

Serves: 6 (2 tacos each)

Points: 5

1 lb. skinless, boneless chicken breasts, cut into bite-size strips
1 c. bottled green salsa
4 oz. fingerling potatoes
2 ears sweet corn, uncooked
12 8-inch whole wheat tortillas, heated
2 tomatoes, seeded and chopped
2 red, yellow, and/or green sweet peppers, coarsely chopped
2 small zucchini, cut in thin wedges

In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.

In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.

On each tortilla place chicken, corn, tomatoes, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.