Chicken Fajitas

1 tsp Chili Powder

1 tsp Salt

1/2 tsp Cumin

1/2 tsp Onion Powder

1/4 tsp Garlic Powder

1 TBSP Cornstarch

1/4 c Water

3 TBSP Olive Oil (divided)

1 Whole Chicken Breast cut into 1/2" strips (I used ~12 oz chicken strips: 9 oz onion/pepper mix.)

1 Green Bell Pepper (I used red and green peppers.)

1 Medium Onion

2 TBSP Fresh Lime Juice (I used lemon juice.)

I placed the spices blended in one baggie, cheese blend in another baggie, and chicken/pepper/onion/lemon juice/water/cornstarch and 2T of oil in another baggie.

TO REHEAT/PREPARE:

1. THAW either in microwave OR overnight in fridge.

2. MIX spice blend with chicken baggie.

3. HEAT ~1T oil in pan.

4. ADD chicken/spices to pan.

5. COOK ~6 minutes. Chicken will be cooked through and tender.

6. SERVE with tortillas, cheese, and any other condiment you may enjoy ~ guacamole, salsa, tomato, sour cream, rice, beans. We put rice in fajita tortilla. The girls LOVE them with a touch of sour cream. I especially like the sour cream as it makes a great 'glue' for the rice, chicken, cheese, pepper and onion! LESS MESS ~ YEAH:)

Bruschetta Chicken - September

Breaded Chicken
1 lb chicken
1 c crushed croutons
1/4 c grated Parmesan
1 t oregano
1 egg
1 clove of garlic
2 T flour

Bruschetta Topping
2 large tomatoes, seeded and chopped
1 T olive oil
1 clove garlic, minced
3 T basil, minced
1/2 t salt

Preheat your oven to 425 degrees and complete these three steps. First, combine croutons, Parmesan and oregano in a bowl. Next - in another bowl - whip the egg and minced garlic together. Finally, sprinkle flour onto a plate.

Taking one piece of chicken at a time, coat with flour and dip into the egg mixture. Then coat that piece with croutons, and place it onto a baking dish. When each piece of chicken has been breaded, add the bruschetta topping. Bake for 20 minutes.

Black Bean Chili with Wheat Berries Burrito (Kimberly's Recipe!)

1/4 c cooked wheat berries
2 c black beans
1 onion, diced
minced garlic cloves

28oz tomato sauce + some water (couple of cups)
1 T chili powder
1 T cumin
salt (to taste)
1/2 c chopped fresh cilantro

Drain beans & wheat berries, then combine all ingredients in a large saucepan. Bring to a boil and reduce the liquid to a thick sauce, then reduce the heat and continue simmering, covered, for a total of 30 minutes. Add the cilantro and simmer for 5 minutes more.

* After cooling, I put the filling into flour tortillas with some grated sharp cheddar cheese, then wrapped in foil, then bagged. *

To cook burritos:
Thaw or reheat straight from the freezer.


Microwave:
Remove foil, defrost, and reheat. (I can nuke 'em for 1-2 minutes.)


Oven:
Bake in foil at 375 for 30 minutes if frozen, 300 for 30 minutes if thawed.

Chicken Lettuce Wraps with Ginger Dressing - May

So I'm going to cook and freeze the chicken, make the ginger dressing, and send along peanuts and cilantro. But y'all will have to buy the lettuce, cucumber, and fruit of choice. Don't worry about cutting everything fancy, unless you want to! I just chop into bite-sized peices. And for my kids, I just give them everything separate. Two notes: 1. Make sure you have all the ingredients for the wraps, b/c it's just not the same without that yummy combo of ingredients! 2. Definitely use Bibb or Boston lettuce. Any other lettuce is more bitter and less wrappable.

For rice 1 cup rice 1 3/4 cups water For ginger dressing 1/2 cup seasoned rice vinegar 1/2 cup vegetable oil 6 tablespoons mayonnaise 1/4 cup soy sauce 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece) 2 garlic cloves, chopped 1/2 teaspoon Asian sesame oil For wraps 2 grilled chicken breast halves, shredded (2 cups) 3/4 lb Boston or Bibb lettuce, leaves separated 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks 3 scallions, cut into 3-inch-long thin strips 1 (1-lb) firm-ripe mango (or pear or apple), peeled, pitted, and cut into 1/8-inch-thick matchsticks 1/2 cup chopped fresh cilantro Peanuts Make rice Serve wraps Assemble wraps (each person individually) with rice, chicken, handful of other wrap ingredients and then drizzle with dressing.

Turkey Stuffing Casserole

1 box of Stove Top stuffing (made per instructions on box)
2 c chopped, cooked turkey breast
10 oz bag of frozen peas
1 can (10 3/4 oz) of cream of chicken soup
1/3 c milk

Make Stove Top and reserve 1 cup. Spread stuffing (minus one cup) evenly on the bottom of a baking dish. In a separate bowl, mix the soup, milk, peas and turkey. Layer this mixture into the baking dish. Finally, sprinkle reserved stuffing on top. And bake at 350 degrees for 25 minutes, covered. Remove foil and bake for another 10 minutes.

FREEZER MEAL INSTRUCTIONS

Thaw completely. And bake, covered, at 350 degrees for 25 minutes. Remove foil and bake for another 10 minutes.

Baked Ziti

Hi Ladies. Planning to make Baked Ziti with the same ingredients as Sonia's Lasagna except no sausage and different pasta (ziti instead of lasagna). I'm looking forward to Thursday.

Baked Chicken Enchiladas

INGREDIENTS:

4 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups shredded cheese, cheddar or Monterey jack
2 cups shredded, cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper to taste
4 scallions, thinly sliced
14 soft, round 6-8 inch tortillas

 

PREPARATION:

Preheat oven to 325 degrees F. 

In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in half of the shredded cheese. 

In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine. 

In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas. 

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance. 

Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil.