Fruit Pizza

 

 

 

Ingredients:

1 whole grain pita pocket

.25 cup low fat or fat free cottage cheese or cheese of your choice

2 TB low cal/carb yogurt (greek yogurt or Kroger CarbMaster yogurt)

1 tsp vanilla protein powder

2 medium strawberries, sliced

2 TB blueberries

2 TB pineapple

.25 apple, sliced

cinnamon

sweetener of choice

Crock Pot Split Pea Soup

I made this tonight. It was so yummy and easy. I got this recipe from here. Hope you enjoy! I love easy no mess meals.

Cook Time: 8 hours

Total Time: 8 hours

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

So I made this a while ago and never did take a picture. However my changes were that I saved a cup of sauce and then added sour cream to what was left. Also I layered the tortillas and made more of a Mexican lasagna. It was very yummy and tasted great. I actually took the seeds out of the jalapenos to reduce the spiciness of it and it still had a little kick. And cheese all I had was mozzarella. So Enjoy. I copy and pasted the picture and recipe from the food network here.

Ingredients

Roasted Tomatillo Chile Salsa:

• 
  
• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced
• 
  

Enchiladas:

• 
  
• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Spicy Black Beans, recipe follows
• Yellow Rice, recipe follows
• Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Chicken Fajitas

So last night for dinner I made some fajitas. Honestly this is my favorite thing to make and eat. So if I have a pepper, onion, tomato, and tortillas you can guarantee this will be made. So I am going to share it with you and hope that you like it as much as me.

Ingredients

2 chicken breasts, thawed and sliced
2 Tbs olive oil
2 cloves garlic, minced
1-2 red, green, or yellow pepper, sliced
1 small onion cut into 8 pieces
2 Roma tomatoes cut into 6-8 pieces
2-3 Tbs lemon or lime juice
taco seasoning to taste (opt)
2 Tbs chopped cilantro for garnish(opt)
tortillas

optional toppings
shredded cheese
sour cream
salsa
guacamole

Directions

Heat oil in a large skillet, cook chicken(add taco seasoning at this point if you want to add it) and set aside in a separate container. If needed add another tbs oil to skillet and saute onions and garlic first, then add peppers and cook for about a minute or two. Till vegetables start to look tender but have a freshness look still to them. Then add chicken back in. Next add lemon or lime juice. Let cook for 1 minute constantly stirring. Add tomatoes and garnish with cilantro if you have it. Finally serve with tortillas cheese and whatever other toppings you want. I generally serve with a side of rice and beans as well. Enjoy!

Chicken Chulupus

SO I got this recipe from a friend in college many years ago. She found it in a recipe book and made it for a group date and I have used the basics of it ever since. I generally just use Colby Jack cheese in place of the 2 cheeses but have used Mozzarella in place of the Monterrey Jack and follwed the recipe word for word. It has been whatever I have had on hand. I hope that you like it as much as my family has. Enjoy!


Ingredients

2-3 Chicken breasts cooked(can be shredded or cut up)
2 cans cream of chicken soup
1 can (8 oz) green chili peppers, diced and drained
1 can black olives, sliced and drained
2 cups sour cream
1 bunch of green onions, chopped
2 cups shredded Monterrey Jack Cheese
2 cups shredded Cheddar Cheese
1 can whole kernal corn, drained
1 pkg of 12 8" flour tortillas

Directions

1-mix soup, peppers, olives, sour cream, and onions. Add Monterrey Jack, Remove 1 cup of mixture and stir into chicken. Add corn.
2- Layout tortillas, divide chicken mix into each tortilla. Roll and place into a greased 9x13" pan. Sprinkle remaining cheese on top.
3- Place into a preheated oven set to 350 degrees for 3o minutes or until cheese starts to brown. Remove from oven and enjoy!

Can be prepared ahead of time in a freezer/oven safe container and frozen to enjoy for a later meal. Follow Directions 1 and 2 and then remove from freezer and put straight into over for 1 hour at 350 degrees.

Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.

Fried Chicken

So this is a recipe that I received from my friend(AKA Sparkles), a while ago and I have been meaning to make it. Here is her suggestions and recipe. Hope you enjoy!

It can also be baked, which makes it healthier and less greasy :D

I don't typically measure the ingrediants, just kinda eyeball it, but I'll try to give you measurements. You don't have to stick to them exactly. If you have leftover breading mix, you can put it in a ziplock bag and freeze it to use next time. The freezing keeps bacteria from growing and so long as you cook the chicken all the way it's fine.

Breading mix:

2cups flour

1 cup Baking (or frying) Magic (sold in grocery stores near Shake & Bake)

1/2-3/4 cup bread crumbs

couple shakes each (about a tbs) onion powder, garlic powder and poultry seasoning.

Dip mix:

beat eggs (depending on how much chicken you're making) (typically 4-6 eggs for my family) add a splash of milk (or buttermilk) to eggs, dip chicken into egg mixture, then coat generously in the breading mix. Place on a cookie sheet and bake at 350 the amount of time you'll bake depends on the type of chicken. Bone in pieces take longer. Make sure you turn the pieces about half way through so that both sides crisp up.

If I'm making cornbread along with it, I've sometimes added a small glob of the cornbread batter to the egg mix, or just some cornmeal to the breading mix. If you add the dry cornmeal, half the amount of breadcrumbs and add the same amount of cornmeal as breadcrumbs. You can also use crushed cornflakes along with or in place of breadcrumbs

I typically use boneless skinless chicken breasts, fully defrosted, takes about 35-40 mins to bake.

If you decide to fry, use small amount of prefered oil and cook on med/high temp. Turning at least twice so breading doesn't burn.