Honey-Lime Enchiladas

Here's a great recipe from 71toes.com

honey-lime enchiladas

This recipe is from our church cookbook and it makes me salivate to think about.

It is super-duper easy too, and that is always a good thing when you’re in a hurry.

Sometimes I make extra chicken and freeze it in a Ziploc bag so I can whip these up again lickety-split when I need/want to.

First you cook three or four large chicken breasts any way you like.  I usually sauté mine in garlic and onions until they shred apart (more on how easy that is in the middle of this post), but you can boil it too if that seems easier.

In a bowl, mix up the marinade:

6 tablespoons of honey
5 tablespoons of lime juice
1 tablespoon of chili powder

Mix in the marinade with the cooked chicken:

Let the chicken soak in that marinade in the fridge for a little while…overnight would be ideal, but I’ve done it before without letting it marinate and it’s still pretty darn good.

(If I made enough chicken mixture to freeze some, I do it with the marinade already on it…so easy to whip it out next time you need it.)

Next you need:

6-8 flour tortillas
2-3 cups shredded cheese (I usually use a mixture of Monterey Jack and cheddar)
1 small can of green enchilada sauce

Fill 6-8 tortillas with shredded cheese and equal portions of the chicken mixture.

Spread a layer of green enchilada sauce in the bottom of a 9x13 pan (sprayed with cooking spray).  

Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.

Spread another layer of enchilada sauce over the top:

Then sprinkle the remaining cheese over the top (and don’t let it fall off the counter which it looks like it’s about to in that picture up there…rest assured it made it safely to the oven).

Bake at 350 for a half hour.

Chicken Pot Pie Weight Watchers Style

My MIL shared this recipe with us & we loved it!  

Old-Fashioned Chicken Pot Pie
PointsPlus™ Value: 6
Servings: 6
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Easy

We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot.

Ingredients
2 spray(s) Cooking spray, butter flavored
1 tsp Butter, regular, with salt
1 small Onion(s), uncooked, chopped
2 cup(s) Mushrooms, fresh, sliced
¼ tsp Paprika
¼ tsp Dried thyme, crushed
½ tsp Salt, table, or more to taste
¼ tsp Pepper, black
2 cup(s) Vegetables, mixed, frozen, unprepared
1 cup(s) Broth, chicken, canned
3 cup(s) Chicken breast, cooked without skin, chopped
2 Tbsp Flour, white
½ cup(s) Milk, evaporated, fat free, divided
4 item(s) Roll dough, crescent, reduced fat, unrolled

Instructions
1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

Notes
Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.

Easy Chicken Veggie Alfrado

Easy Chicken Veggie Alfrado

I usually “eye ball” this recipe.

14 oz cooked chicken breast.

1 medium zucchini, sliced (4 cups)

1 large red, orange or yellow bell pepper, cut into thin strips (1 cup)

1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

Hot cooked pasta or gnocchi

Shaved or grated Parmesan cheese

In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.

Add zucchini and bell pepper; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooking sauce; heat to boiling. Serve with pasta; sprinkle with cheese.

Makes 4 servings (1 1/4 cups each

Crock-Pot Cheesy Chicken & Brocolli Over Rice Recipe

All I have to say is WOW! This recipe was SO easy to make!!

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat.Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.  4-6 servings

I got this recipe via

Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)

2 teaspoons vegetable oil

Rub:

2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)

2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon coriander

1 teaspoon kosher salt

1 teaspoon cumin

1/2 teaspoon chipotle chili powder

Glaze:

1/2 cup Honey

1 Tablespoon Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Recipe is from  Our Best Bites

Baked Sweet and Sour Chicken and Fried Rice

I have never tried making Chinese food at home, so I decided to try a recipe. It turned out delicious but did take some time to make.

Baked Sweet and Sour Chicken 

The chicken coating:

 3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

 3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

 Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

    

FriedRice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

    On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Barbecued Chicken and Pineapple Skewers:

Recipe and photos by For the Love of Cooking.net

1 cup of ketchup

1/4 cup soy sauce

1/4 cup of honey

1 tbsp yellow mustard

1/4 cup packed light brown sugar

2 cloves of garlic, minced

1/4 lemon juiced

1/2 fresh pineapple, chopped

4 boneless & skinless chicken breasts, chopped

Sea salt and freshly cracked pepper, to taste

Skewers, soaked in water

Drizzle of olive oil

Add the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice together in a small pan. Cook for 20 minutes over low heat, stirring often.

Thread the chicken and pineapple pieces onto the skewers, alternating the chicken and pineapple. Season with sea salt and freshly cracked pepper, to taste. Pour half of the sauce into a small bowl then brush the skewers with the sauce.

Heat a large grill pan over medium high heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes, or until the chicken is cooked through. Remove the finished skewers from the pan and place on a serving tray. Serve the skewers with the remaining barbecue sauce. Enjoy.

SALSA CHICKEN TACOS

I love this recipe, it makes good leftovers and delicious tacos!!

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream ***(I just use a dollop of sour cream)
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

**I use the meat in tacos. Grab your tacos shells, lettuce, and tomatoes and you have a delicious taco!

Honey-Lime Chicken Skewers

Recipe from this blog

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drianed

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Rosemary Roasted chicken with Potatoes

Prep time: 15 min
Cook time: 30 min
Makes 6 servings

2 tsp. Paprika
1 1/2 tsp. Crushed Rosemary Leaves
1 tsp. Minced Garlic
1/2 tsp. Coarse Ground Black Pepper

2 tbsp oilve oil
1 tsp. salt
6 bone in chicken thighs (2lbs)
1 1/2 lbs red potatoes, cut into 1--inch cubes

Directions:
1. MIX oil, all of the Spices and salt in large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in single layer on foil--lined 15x10x1 inch baking pan spray pan with no-stick cooking spray.

2. Roast, uncovered, in preheated 425 oven 30 min or until chicken is cooked and potatoes are tender turning potatoes occasionally.

Cilantro-Lime Chicken Taquitos

This has turned into my latest pregnancy craving.  These taquitos are SO tasty!!   They have great flavor & spice.  Definitely a recipe to try and you will find that you can't stop eating them.....

Baked Cilantro-lime Chicken Taquitos
(This recipe is from ourbestbites.com)

1/3 C (3 oz) cream cheese (I used light and it turned out great)
1/4 C green salsa (I just got Kroger brand)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas (we tried flour tortillas too but corn were our favorite)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Pesto Chicken Panini

We went to Bruegger's bagel shop a couple weeks ago for lunch & I ordered a pesto chicken sandwich and it was so tasty & looked so easy to make. So I gave it a try & it turned out exactly the same & so delicious. I bought Asiago Parmesan bagels from the store.

Ingredients:
pesto
chicken breast
provolone cheese
asiago parmesan bagel

Directions: (to make 2 sandwiches)
Cut chicken breast in half length wise so it is half as thick. Next I cooked it on our George Foreman grill for a couple minutes. Meanwhile spread pesto on bagel and put provolone cheese on 1 side of bagel. Once chicken is done put it ontop of the cheese & then close up sandwich. Warm up panini press and grill sandwich.

Cilantro Lime Chicken with Avocado Salsa

I got this recipe from Cooking Light magazine in April '09.

It is very fresh and tasty and perfect for a sunny day.

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 skinless, boneless chicken breasts
1/4 teaspoon salt
cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 avocado, peeled and finely chopped

Directions:
To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp. salt. Grill chicken on BBQ.. about 6 minutes on each side.

To prepare salsa, combine tomato and next 4 ingredients in a bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

4 servings; 289 calories; 13.2 g fat; 35.6g protein; fiber 3.6g

BBQ Chicken Pizza

This is our favorite pizza to make. It tastes just like CPK.

Ingredients

Pizza dough
2-3 chicken breasts (or store bought grilled chicken strips)
BBQ sauce
red onion, finely chopped
Cilantro
Mozzarella cheese (grated)

(I used grilled chicken strips from Sam's Club and I cut the chicken into thinner pieces.)

Roll out dough to desired thickness. Pre-bake in 400 degree oven until lightly browned (about 6 minutes)

Take out of oven and spread with BBQ sauce. Sprinkle on chopped up cilantro. Spread the shredded chicken on. Sprinkle with cheese.

Return to oven and bake until cheese is melted and slightly brown (about 10 minutes).

Let cool a few minutes before cutting.

BBQ Chicken Salad with Cilantro Ranch Dressing

I made this for dinner tonight & it was very good & quick to make. (I got the recipe from another cooking blog.)

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Broccoli & Cheese Stuffed Chicken

Ingredients:
Boneless, skinless chicken breasts thawed
Broccoli, cut up in small pieces
Shredded cheddar cheese
Italian bread crumbs
Toothpicks

Directions:
(There aren't exact measurements for this recipe & you can make as much or as little as you need.)

To make the chicken easier to roll up, I like to pound the chicken flat. Then sprinkle cheese & broccoli on the middle of the chicken.


Roll chicken up & secure together with a toothpick. Then put the Italian bread crumbs in a bowl. Cover chicken with bread crumbs & transfer over to pan.

Bake for 25-30 minutes at 375 degrees.

Tomato Balsamic Chicken

This dinner is really quick to make & has great flavor! Definitely a favorite!! We're not huge onion fans, but believe it or not we were eating all the onions because they had such good flavor. The chicken would go great with a salad or I did red potatoes.

Ingredients:
1 small red onion, thinly sliced
4 small boneless chicken breasts
1 can (14.5 oz) diced tomatoes, drained
1/4 cup light balsamic vinigreete (I use Newman's Own but any kind will work)
1/4 tsp. garlic powder
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees. Place onions in bottom of 13x9 baking dish; top with chicken.

Combine drained tomatoes, dressing, and garlic powder. (I forgot to drain my tomatoes so there's a little more liquid than there should be. It still turned out fine)

Pour over chicken.

Sprinkle with cheese.

Bake 30 minutes or until chicken is cooked through.

Makes 4 servings.

Chicken Enchiladas

My hubby has been asking me to make these enchiladas a lot lately. This recipe is great & really easy. I got it off the KraftFoods website.

Ingredients:
2.5 cups chopped cooked chicken (I seasoned the chicken with seasoned pepper & cumin)
1 can (10-3/4 oz.) condensed cream of chicken soup (I used reduced fat)
1 cup light Sour Cream (I only used about 1/4 cup)
1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheese
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups Salsa (I used Pace Medium.. it's really good a little spicy)

Directions:

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream (I used only 1/4 cup because I didn't want it too creamy), 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended. (The cilantro tastes really good in this recipe)

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min.

Chicken Roll

This recipe is a childhood favorite of Ryan's. His mom invented the recipe. It is really easy and extremely tasty. Thanks Janice for sharing your recipe!

Ingredients:
1 can store bought pizza dough
fresh cilantro, chopped up
boneless skinless chicken breast
Colby Monterey Jack Cheese, shredded
lemon juice
seasoned pepper
1 egg


There aren't exact measurements for anything, so just use your best judgment.

Preheat the oven to 350 degrees. Cook chicken on grill & use lemon juice & seasoned pepper to season it. Shred chicken.

Spray cooking sheet with PAM & lay out pizza dough.

Spread chicken evenly across. Then generously sprinkle cilantro & cheese on top.

Take one end & roll the dough.

Beat an egg with a fork & spread part of the egg onto the top of the roll (this makes the bread brown really nice). Bake for 25-30 minutes.

Dip for the chicken roll:

Ingredients for Avocado Salsa:
1 avocado
2 tbs. lemon juice
seasoned pepper
cayenne pepper
tomato
1 or 2tbs. light sour cream

Dice up avocado & tomato. Combine in a bowl & add sour cream. Stir until well blended. Add lemon juice, a pinch of cayenne pepper. Add seasoned pepper until you get the taste desired. If you don't want it to be spicy, omit the cayenne pepper.