Southwestern Fiesta Chicken

Found this on pinterest the other day and lately I've been on the lookout for healthy, quick recipes and this fit the bill.  It goes together pretty quickly and I like to put it on top of a salad to make it even healthier.

1. 1 c. white rice (I always keep already cooked rice in the freezer so it goes even quicker)     
     don't do this next part if your rice is already cooked but do add the lime, salt, and cilantro to your 
     recipe.

2. 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
3. 3-4 cloves garlic, minced
4. 1 can black beans, drained
5. 1 (10 oz) can Ro-Tel (I used original...its a bit spicy at first till you put it on salad, or use mild.)
6. 1 avocado, diced 
7. 2 c. corn
8. 2 c. diced bell peppers (about 3)
9. 2 c. diced onion
10.olive oil
11.1 envelope taco seasoning

 While rice is cooking, cut the chicken into bite-size pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once. halfway through. Remove to a plate and set aside.

In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning.  Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.

Add the drained black beans and Rotel, rice, and chicken. Stir all the combine. Garnish with extra chopped cilantro and top with diced avocado.

Better-Than-Takeout Cashew Chicken

I was just playing around on Pinterest again mostly looking for some healthier options or dinner that were quick to fix and found this one.  Dan gave it a thumbs up so I am putting it on the blog.  I opted not to add the bag of edamame because I'm not a fan of soy anything. You could probably add any veggie you want in addition to these.

Stir-fry:
3 Tblsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
about 1.25 lbs. boneless skinless chicken breasts diced into 1-inch pieces
2 Tblsp. sesame oil
1 Tblsp. olive oil
2 heaping cups broccoli florets
1 c. red bell peppers diced small
1 c. shelled frozen edamame
2 cloves garlic finely chopped
1 c. unsalted dry-roasted whole cashews
1 c. green onions diced

Sauce:
3 Tblsp. soy sauce
2 Tblsp. honey or to taste
1 Tblsp. rice vinegar
1 Tblsp. Asian chili garlic sauce (this is spicy...I only use 1 tsp.)
3/4 tsp. ground ginger

1. To a gallon-sized bag, add the cornstarch, salt, pepper, chicken and seal and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.
3. Add the broccoli, bell peppers, edamame (can add this straight from the freezer), garlic, and stir to combine. Cook for about 3-4 minutes or until veggies are crisp-tender and chicken is cooked through; stir intermittently. While veggies cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
5. Add the cashews to the skillet and stir to combine.
6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
7. Add the green onions, stir to combine, and serve immediately.

Paula Deen Slow-Cooker Lasagna

This was a superfind.  It's a Paula Deen so nuff said.  I've always made my own sauce then put the lasagna together the old fashion way, which is why we never have lasagna - too much work!  Don't think that will ever happen again cause this is so dang easy and so dang delish. Next time I might try using my homemade sauce, but this was sooo good, why mess with it.
serves: 8

1 lb. hamburger (I used Ital. sausage)
1 c. diced onion
2 (24 oz.) jars fire roasted tomato and garlic pasta sauce - divided
     **I used an additional 1/2 jar sauce cause it was too dry when I made it before
1 1/2 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp crushed red pepper
1 (15-oz.) container whole-milk ricotta cheese
1 1/2 c. hredded mozzarella cheese, divided
1 1/2 c. shredded Monterey Jack cheese, divided
1 c. chopped fresh spinach
2 large eggs, llightly beaten
12 uncooked lasagna noodles (not oven-ready)

In a large skillet, cook beef or sausage and onion over medium-high heat, stirring frequently, until meat is browned and crumbly; drain.  Stir in 3 -4 c. pasta sauce, Italian seasoning, salt, and red pepper; cook, stirring occasionally, for 3 minutes.
In a large bowl, stir together ricotta, 1 c. each mozzarella and Monterey Jack, spinach, and eggs.
Spread 3/4 c. pasta sauce in bottom of a 6-quart slow cooker.  Top with 4 noodles, breaking noodles ad needed to fit.  Spread one-third of meat mixture onto noodles.  Spread half of cheese mixture onto meat mixture.  Starting with noodles, repeat layers once,  Top with remaining 4 noodles and remaining meat mixture.  Spread remaining pasta sauce onto meat sauce.
Cover and cook on low until noodles are tender, 4 - 5 hours.  Sprinkle with remaining 1/2 c. each mozzarella and Monterey Jack.  Cover and cook until cheese is melted, about 10 minutes.  Uncover and let stand for 10 minutes before serving.
* She used Classico Fire Roasted Tomato & Garlic Pasta Sauce
* Also, I used a crockpot liner for easy cleanup

Crockpot Chicken Tacos

As we sit here eating our yummy tacos, I decided I'd better get this posted before I lose track of it.  It's super, super simple.  We ate ours with those corn tortillas that you cook yourself on a hot griddle - like the flours ones you can buy at Costco.  I got mine at Walmart

6-8 boneless frozen boneless skinless chicken breasts (mine were quite large)
1 pkg. taco seasoning (I used Taco Bell)
16 oz. jar salsa

Place frozen chicken into a crockpot and dump the rest of the ingredients on top.
Cook on high 4-6 hours or low for 6-8 hours.  Shred and let sit about 15 min. so liquid can
get absorbed.

This fed quite a few people like maybe 8-10ish

Cheesy Chicken Enchilada Soup

I have been searching for a good enchilada soup since we moved back to AZ, mainly because I had a great one at both Chili's and Zoupa and became somewhat obsessed.  So I got on Pinterest and began my search landing on this one.  It's actual name is 20 - minute cheesy...I found it did go together rather quickly, especially since I always keep 2-cup bags of cooked chicken in the freezer.  I think I might even try it with the homemade enchilada sauce she talked about.
Makes: 6-8 servings (I can only double this in my pan)

2 Tblsp. oil
1 c. diced onion
2 cloves garlic, minced
1/2 c. masa harina
4 c. or 1 (32 oz. box) chicken stock
2 c. cooked, shredded chicken
1  (16 oz. can) red enchilada sauce (Macayo is the one I like) or homemade
2 (14 oz. cans) black beans, rinsed and drained
1 (14 oz. can) diced tomatoes, with juices (she prefers fire-roasted)
1 (4 oz. can) chopped green chilies
1/2 tsp. ground cumin
8 oz. sharp cheddar cheese or pepper jack for a little more kick
1 tsp. salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped
fresh cilantro, and/or pico de gallo

Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent.  Add the garlic and saute for an additional minute until fragrant.  Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined.  Add in the remainder of the chicken stock, and stir to combine.  Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.  Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.  Then stir in the cheese, one handful at a time, until combined.  Taste, and season the soup to taste with salt.
Serve the soup warm with desired toppings.

Southwestern Beef and Beans

Just happened to find this recipe on Facebook.  I love just about anything southwestern so it merited a try.  It was a very simple way to use your dry beans, and even though it called for pintos, you could use any bean you have. Everyone really liked it and it was a great, fast meal.
about 1 lb. or so chuck roast
2 c. pintos
1 can Rotel
1 can green chilies
1 tsp. cumin
1 tsp. garlic (or more if you like)
1 tsp. chili powder
1 chopped onion

Place the beans that have been rinsed and soaked. (I boil the beans for 1 hour if I didn't soak them overnight - or just microwave them for about 20 min. or till boiling and put into crockpot)
Add the rotel and chilies, then the spices and then a cut up chuck roast.  Season the meat just a little more
with the same seasonings.  Add water to cover the beans and cook on high for about 8 hours.  Never salt your beans till the end.  If needed, add more water during cooking time.

Easy Italian Slow Cooker Chicken

The actual name of this recipe that I found on facebook was Stupid Easy Chicken, and really that name does fit it because it really is stupidly easy to make.  It's also great because you just throw it in a crockpot and boil up some noodles and voila...dinner. The recipe calls for cubed chicken, but if you need it to cook more like 6 hours, don't cube it and throw it in frozen.
Serves: 6

3/4 cubed chicken breasts
2 (14oz.) cans Ital. diced tomatoes
1 envelope Lipton Savory Herb & Garlic mix (found right next to Lipton Onion Soup)
Bow tie pasta - cooked
parmesan

Mix soup and tomato into crockpot.  Add chicken and stir.  Cook on low 4-5 hours.  Cook bow tie pasta.  Mix together at the end and top with the parmesan.

Southwest Slow Cooker Chicken

This is extremely easy and cooks on low for about 6 hours if you use frozen chicken. I actually thought it was better the next day because it didn't have as much liquid and was easier to put in the tortilla) or make in plenty of time so it can sit and thicken.  This was another pinterest find, but I did doctor it up a bit by adding an additional can of black beans, green chilies, salt, and about 1 tsp. cumin.  You could also maybe try Monterey Jack cheese sprinkled on top of each serving.
Serves: 8 ish

• 6 large or 8 small frozen chicken breasts
• 8 oz plus 4 oz. block cream cheese (I used light)
• 2 cans black beans, rinsed and drained
• 1 can corn or 1 cup frozen
• 1 can Rotel
• 1  can green chilies
• 1 tsp. cumin
• cheese (optional, and added at the end as you make them)
• 1 tsp. salt

Put frozen chicken in the crockpot.  Add cream cheese, beans, corn, Rotel, and cumin.

Cook for 6-8 hours on low.  Shred chicken if you like and serve on a tortilla. You can use low carb

or wheat tortillas or even serve this over brown rice.

Broccoli, Ham, and Mozzarella Baked with Eggs

Got this off Pinterest.  It is VERY easy and very fast but you do have to take the time to chop the ham and blanch the broccoli for 2 min.  Otherwise, it goes together in a flash, is carb friendly, and fairly lowfat.   You can eat it for breakfast, lunch, or dinner  It's kid friendly too as long as the kids like broccoli.
Serves:8

4-6 c. very small broccoli flowerets, blanched about 2 min., drained well.
2 c. diced ham (1 lb.)
1 c. low-fat grated Mozzarella
1/3 c. thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (1 tsp. ish)
fresh ground pepper to taste
low-fat sour cream, for serving (optional)

Heat oven to 375 degrees.  Spray a 9 x 13" dish with non-stick spray.
Bring a medium-sized pot of water to a boil and cook the broccoli just 2 min., the pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.
Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)
Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 min.) Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

Tomato Basil Chicken

Tomato Basil Chicken

by Erin Willis

Ingredients (Serves 3)

3 Chicken breasts
Kosher salt and fresh black pepper
2 Tblsp. olive oil
2 c. chopped fresh tomatoes (I use 1 can roasted tomatoes)
2 tsp. minced fresh garlic
4 Tblsp. cold butter
1/2 c. fresh basil, chopped (I use 1 Tblsp. dried basil)
freshly grated Parmigiano reggiano cheese, for garnish
1/2 (16 oz.) box penne

Instructions

Season chicken with kosher salt and fresh cracked black pepper. Add a couple of Tblsp. of olive oil to your

skillet. While waiting for the oil to heat up, start boiling the water for the pasta When the oil is HOT, add the chicken breasts. After about 4-5 minutes the chicken breasts should ready to turn. Cook them on the second side another 4-5 minutes, or until just about done. The thinner the breasts the faster they cook. After the second side has been cooking for about 4 minutes, add the tomatoes, basil, butter, garlic, and add a little more salt and pepper.

When your chicken is "done", turn the sauce down to the lowest setting to keep it warm till the pasta has finished cooking. Remove the chicken and place on a cutting board. Slice the chicken on the bias into strips. Place pasta, sauce, sliced chicken and cheese on a plate.

Chicken and Broccoli Stir-Fry

This is actually something good I got off Pinterest.  It's very fast with very simple ingredients.  I found it needed a bed of rice to sit on so I think topping it off with some brown rice will actually make it a meal in
a bowl - and not a bad one healthy wise.

Serves: 4-5

1 lb. boneless skinless chicken breast (I used 4 good sized ones), cut into 1-inch pieces
2 garlic cloves, finely chopped (I used 1 heaping tsp. jarred minced garlic)
2 tsp. finely chopped ginger
1 c. chicken broth
3 Tblsp. soy sauce
2 tsp. sugar
4 c. broccoli flowerets
4 tsp. cornstarch

1.  Spray 12-inch skillet with cooking spray; heat over medium-high heat.  Add chicken, garlic and
     ginger.  Fry 2 to 3 minutes or until chicken is browned a little.
2.  Add 3/4 c. of the broth, the soy sauce and sugar.  Cover and cook over medium heat 5 minutes,
     stirring twice.
3.  Add broccoli.  Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer
     pink in center and broccoli is crisp-tender.
4.  Mix cornstarch with remaining 1/4 c. broth; stir into chicken mixture.  Cook, stirring frequently,
     until sauce is thickened.

Egg Casserole

This recipe comes from Eileen Leite and is the much-looked-forward-to breakfast.  It's super simple and I've even made it for the Young Adults on Thursday nights for institute and served it with coffee cake and fruit. You can cut up and cook your own potatoes or just buy hash browns, similar to what you would do to make funeral potatoes.

2 lb. cubed potatoes peeled and cooked or 2 lb. hashbrown potatoes
1 lb. cubed ham (sausage or bacon)
1 lb. shredded cheese
12 eggs
a little salt and pepper if you want, but the meat and cheese are pretty salty

Layer potatoes, meat, and cheese into pan.  Beat eggs well and pour all over the top of the casserole evenly.
Bake at 350 degrees for about 45-60 minutes uncovered or till a knife inserted in center shows the eggs are cooked and not runny.  (Told you it was easy)

Chicken Pesto Pasta 45 (60)

3 (4) rotisserie chicken
3 (5) jars pesto
1 bag pinenuts (optional if low budget)
1 (2) red bell pepper
3 (1 Costco bag) broccoli

Chicken ala King 45 (60)

1 flat (+2 pkgs. Aldi) Sams fresh chicken breasts
5 (6) bell peppers
5 (6) pkgs. bowtie pasta
5 (7) cans mushrooms
2 large jars pimento
1 gal. 2% milk
5 (7) sticks butter

1 (+3 Aldi) large Sams green beans
rolls

Baked Spaghetti 45 (60)

2  pkgs. Sams French bread
4 lbs. spaghetti
8 green onions
4 large cottage cheese
3 sour cream
8 cream cheese
8 spaghetti sauce
3 parmesan cheese

salad or 2 giant cans green beans
For this meal I buy almost everything at Aldi so those are the size containers used.
For each foil tin I dumped 1 lb. cooked spaghetti in pan.  Mix 1 cottage cheese, 1/2 sour cream, 2 softened cream cheese, 2 chopped green onion and whip it.  Pour over spaghetti and mix really well.  Top with 2 bottles spaghetti (I use Aldi's 4 cheese) and 3/4 container parmesean. Bake 350 for 1 hour.  Covered with foil sprayed with Pam.  

Erins Beans 45 (60)

6 (9) lb. hamburger
2 (3) large bags cornbread mix
2 Sams club mixed veggies
1 gal. Bush's beans
3 (5) large cans tomato sauce
1 (2) celery, diced
1 bag (+2 large) onions, chopped
6 (9) cans white beans
6 (9) cans kidney beans

Chicken Noodle Soup

Serves about 60

3 rotisserie chickens, pulled off bones and diced/save carcauss
2/3 bag Sams club homemade egg noodles
6 - 32oz. boxes chicken stock
2/3 Sams club frozen mixed veggies
4 cans Aldi potatoes and liquid, diced

Chili Beans (YSA - 45 or 60)

12 (18) cans kidney beans
6 (9) cans diced tomatoes
6 (9) crushed tomatoes
6 (9) green chilies
2 (3) 16-oz. pkgs. grated cheese
4 (5) onions, chopped
1 (2) sour cream
6 (9) lb. hamburger