Melissa posted this on her blog a few weeks ago and I finally made them. They are so delicious! Definitely being added to my regular meal rotation...
Creamy Chicken Taquitos
2 cups shredded cooked chicken
3oz cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice (1/2 lime)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
1 cup grated cheese (I used 1/2 pepperjack and 1/2 monterrey jack)
12 small flour tortillas
Oil for misting
Preheat oven to 400.
Heat cream cheese in microwave safe bowl for 20-30 seconds until soft. Stir in salsa verde, lime juice, cumin, chili powder and garlic. Stir in cilantro, green onions, chicken and cheese.
Heat 4 tortillas at a time in microwave for 20 seconds to soften. Scoop 2-3 tablespoons of chicken mixture into the middle of each tortilla, keeping the mixture 1/2 inch from edges and roll tightly. Place seam side down on metal baking sheet. Line up but don't let them touch.
Spray tops lightly with oil and bake for 15 minutes or until crisp and ends are golden brown.
Wednesday, March 30, 2011
Saturday, March 26, 2011
I don't know how I could have missed this website! I am always searching for copycat Olive Garden recipes and just discovered that they have a ton of them listed here! They even have their alfredo sauce and bolognese sauce recipes listed! (you can use apple cider/red/white vinegar and or chicken broth in place of the wine in these recipes.) Enjoy!
Friday, March 25, 2011
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 to 1 1/2 cups chocolate chips
1 cup chopped pecans
1. Preheat oven to 375.
2. Cream butter,
3. Add flour, baking soda, and salt and mix well.
4. Stir in chocolate chips and nuts.
5. Drop by spoonfulls onto ungreased baking sheet and bake 10-12 minutes. Be sure not to overcook. Let cool on baking sheet for 5 minutes before transferring to cooling rack.
Tuesday, March 22, 2011
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 tablespoon butter
Whole wheat pasta
Slice chicken breast in half width-wise to make four thin pieces of chicken (mine was actually thick enough to be cut into 4 large and two small pieces). Spread mayo on both sides of each chicken slice (the Pampered Chef silicon brush works great for this) and coat with bread crumbs.
You can make your own bread crumbs by broiling bread in the oven for 2-3 minutes, flipping to brown on both sides. Bread should be very crisp. Add to food processor to fine crumbs.
Cut 4 thin lemon slices from half of one lemon; squeeze juice from remaining lemons (can microwave for 30 seconds to make it easier). Set aside.
In a large pan cook half a box of angel hair pasta according to package directions, drain.
Heat oil in large skillet over medium high heat. Cook chicken for 5 minutes, turn and cook for another 5 minutes. Transfer to a plate and cover with foil to keep warm.
In the same pan add lemon juice and chicken broth and cook over medium high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices and cook 3 to 4 more minutes.
Place chicken over pasta and pour lemon sauce over top and sprinkle with fresh parsley.
Saturday, March 19, 2011
Thursday, March 17, 2011
Sunday, March 13, 2011
Peanut Butter Monster Cookies
1 1/4 cup organic brown sugar
1/4 cup organic sugar
1/2 cup butter, softened
3 large eggs
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cup natural peanut butter
4 1/2 cups rolled oats
1 cup organic chocolate chips
1/4 cup craisins
1/4 cup raisins
In a large mixing bowl cream butter, sugars, egg and vanilla. Stir in salt, cinnamon, baking soda and peanut butter. Add rolled oats and mix until combined. You will need a stand mixer for these- they are thick cookies to try and mix by hand. Stir in the chips, craisins and raisins.
Drop by spoonfulls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes (if you are using stoneware it takes a bit longer to bake). Let cookies sit for 5 minutes before transferring to cooling rack.
Thursday, March 10, 2011
Grilled chicken breast, thinly sliced
Lettuce, washed, chopped
2 cups bowtie pasta, cooked, drained
Texas Toast garlic croutons
4-6 ounces grated parmesan cheese
1/4 cup sliced almonds
Toss and serve!
Sunday, March 6, 2011
I love quick and easy meals that include lots of veggies so I don't have to go to the extra work of preparing a side dish. This is a super easy last minute meal and if you add lots of veggies it's super healthy. And kids love it.
This is also great meatless. I don't cook with a lot of meat but I always have those frozen Italian meatballs on hand and just cut them up in small pieces and mix in. I have made this to feed my family of 5, but you can easily double it by increasing the noodles and sauce.
Baked Vegetable Rotini
1/2 package rotini (or penne) pasta
1 jar of spaghetti sauce
2 cups cheese, mozzarella, cheddar or monterey jack
1lb Italian sausage (optional)
1 T. olive oil
1 clove garlic
1/2 small onion, chopped
Favorite veggies chopped (broccoli, peppers, carrots, peas)
Preheat oven to 425 degrees. Cook pasta according to package directions, add vegetables with pasta and cook until tender. Heat oil in saucepan and saute onions and garlic with sausage. Drain pasta and veggies and pour into 9x13 baking dish. Cover with tomato sauce and smother with cheese.
Bake for 25 minutes or until cheese is melted.
If you are in a hurry or just hate to have to get 2 dishes dirty- simply stir the sauce, pasta and veggies into the same pan you cooked the sausage, top with cheese and cover with a lid. Heat until cheese is melted.
Thursday, March 3, 2011
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/4 cup milk
1 1/4 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1-2 tablespoons rainbow sprinkles