Chicken Taquitos

Chicken Taquitos

These are so yummy. Even better the next day!

8 oz. cream cheese
1/4 cup green salsa
1 TBS. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic ( I used garlic powder)
3 TBS. chopped cilantro
2 TBS. sliced green onions, optional

2 cups shredded cooked chicken
1 cup grated pepper jack cheese

small flour tortillas
kosher salt (I used sea salt)
cooking spray

Heat oven to 425*. Line cookie sheet with foil and spray with cooking spray.

Heat cream cheese in 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 garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 TBS. chicken mixture on the lower third of a tortilla, keeping it about 1/ inch from the edges.

Roll up as tight as you can.

Place seam down on the baking sheet. Lay all of the taquitos on the Cookie sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle salt on top.

Bake 15-20 min or until the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

Johnny Carinos Bow Tie Pasta

I Made this for our R.S. birthday dinner, it was a hit!

Combine the following in a slow cooker:
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta

Cinnamon Roll Bites

Ingredients:
2- 7.5 oz. refrigerator biscuits. Just use the basic buttermilk ones
3 T melted butter
1 tsp. ground cinnamon
1/4 c. light brown sugar
Frosting:
2 T softened cream cheese
1 T softened butter
1 T vanilla extract
1 cup powdered sugar
1-2 T milk

Directions:
Preheat oven to 350 and spray an 8' baking dish. In a medium size bowl, combine the cinnamon and brown sugar. Cut each biscuit into 4 pieces and toss pieces in sugar mixture. Spread coated biscuit pieces in the baking dish. Pour melted butter evenly over biscuits. Bake 20-23 minutes. While biscuits are cooking, mix the frosting. Spread frosting over warm biscuits. This is the perfect size for our family of five.

Spiced Apple Pancakes

This has become our favorite pancake recipe. It does take a little more time but it is easily halved or doubled. Don't be scared of the whole wheat flour in these, it adds so much to the flavor. One batch will make enough pancakes for our family of 5 with a couple left over. 

Ingredients
1 cup whole wheat flour
1 cup white flour
2 TBS baking powder
1 tsp. baking soda
1 tsp. salt
6 TBS sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
2 cups milk
2 large eggs
1 TBS butter
1/2 tsp. vanilla
1 medium apple seeded and cut into chunks

Whisk flour, baking powder, soda, salt, sugar, nutmeg and cinnamon in a large mixing bowl and set aside.
In a blender, mix the milk, egg, butter, vanilla and apple until apple is no longer in chunks, about 15 seconds.
Pour wet mixture into the dry and mix lightly with wooden spoon until dry ingredients are no longer wet. Let the batter sit for 5-10 minutes while your griddle or skillet heats to 335. Serve with buttermilk syrup

Recipe adapted from Vitamix

Easy Chicken Enchiladas for 2 (or 4)

2 cups cooked, shredded chicken- I like boneless skinless chicken thighs but rotisserie works great too.
2 cups shredded mexican cheese
2 10 oz. cans red enchilada sauce (I used 1 mild, 1 medium)
1 4 oz. can diced green chilies
1 cup sliced olives (optional)
4 flour tortillas

Preheat oven to 375. Grease a 8 x8 baking pan with olive oil or cooking spray.
Mix chicken with 1 cup of cheese, 3/4 can enchilada sauce, green chilies and 1/2 cup olices. Divide chicken mixture onto 4 tortillas and roll each. place in pan with seam side down. Cover enchiladas with the other can of enchilada sauce and the rest of the previous can if you love sauce like I do.Cover with another cup of cheese and remaining olives. Bake on middle rack of oven for an hour.

Panda Express Chow Mein

We have made this recipe twice now and it is SO yummy! I just added some shredded chicken to mine from Costco and it made a complete meal. They would be an awesome side to any Asian dish. I found this recipe via Nycole on pinterest but you can find the original here:
http://www.favfamilyrecipes.com/2012/12/our-version-of-panda-express-chow-mein.html

Ingredients

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated ( I used powder-still good)
• ground black pepper, to taste
• 2-3 Tbsp. vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery (chopped diagonally)
• 1 medium-sized onion, thinly sliced
• 2 c. chopped cabbage

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
• Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Serve immediately

Two things that might help. 1. I personally had a hard time finding the noodles. After inquiring at both Meijer and Kroger I had no luck. The next week I went back to Kroger and they had a new product- the KAME stir fry noodles. They worked great. Plus I didn't need to rinse them. The original post said she found hers at Wal-Mart. 2. Don't skimp on the veggies. It seems like a lot but they cook down.

The noodles the recipe calls for. These are in the refrigerated section

The ones I used. They were on the shelf with all the Asian foods.

Healthier Chocolate Chip Pumpkin Bread

I know it's not really the season for pumpkin anymore but I made muffins with this recipe and froze them for a quick morning breakfast for Keith and we've really liked them. I'm calling it healthier because I pulled one of the top rated pumpkin bread recipes on allrecipes.com and substituted several ingredients.

Ingredients:

1 (15 oz) can pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
4 eggs
2 1/2 cups white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp. cinnamon
1/2 Tbsp. nutmeg
1/2 Tbsp. allspice
2 tsp. baking soda
1 1/2 tsp. salt
1/2 cup mini chocolate chips
1/2 cup chocolate chips

Directions:

Preheat oven to 350. Grease pans. In a large bowl combine pumpkin, oil, applesauce, water, eggs, and sugar. Beat until smooth. Blend in flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold in chocolate chips. Bake for 1 hour for bread or about 25-30 minutes for muffins until an inserted knife comes out clean. Cool before removing from pans.

This recipe made a loaf of bread, 12 regular sized muffins and 12 mini muffins.