I LIKE TO COOK 4OZ GROUND CHICKEN BREAST .. ADD 3 TBSP PACE SALSA.. HEAT UP 2 CORN TORTILLAS IN A NONSTICK SKILLET.. FILL WITH THE GROUND CHICKEN.. LOTS OF CABBAGE.. (OR THE DOLE COLESLAW MIX) CILANTRO. AN UNSWEETENED PLAIN GREEK YOGURT... REALLY GOOD AND ONLY 340 CALS FOR 2 BIG AND FILLING CHICKEN TACOS..

Bigos (Polish Hunter’s Stew)

1 large onion, chopped.
½ head of white cabbage, finely shredded.
1large jar of sauerkraut with carrot, drained.
Finely chopped/cubed smoked cured pork loin (sopocka), kielbasa (krakowska, podwawelska garlic sausage etc.) venison or whatever left over meats or cold cuts, or smoked sausage you have – preferably two types of meat goes in (obviously, when you are counting calories you don’t want to add too much meat. Just a little smoked meat will add a lot of flavour).
1 generous tablespoon tomato paste.
A small handful of prunes (ready to eat, not dried), chopped.
A handful of dried forest mushrooms (or porcini) reconstituted in 1 cup of boiling water.
1 teaspoon caraway seeds
bay leaf
salt
pepper

Add chopped onion, shredded cabbage and meat to a large heavy base saucepan or pot. Fry gently for a few minutes and then add the rest of the ingredients including the liquid from the mushrooms (but not the little bits left in the end of the cup), and about ¼ or ½ a cup of water. It shouldn’t be dry nor should it be too soupy. If you prefer a sourer taste then you can reserve some sour water from the sauerkraut and add this instead. Put the lid onto the saucepan and simmer gently for 1 or 2 hours.
Bigos is the national dish of Poland and there hundreds if not thousands of recipes –you can add juniper berries, pepper corns, grated green apple, whatever you like. Its takes better with time, after 3 days it’s delicious!