Chicken lime lettuce wrap

Chicken Lime Lettuce Wrap:

recipe from six sister's stuff

1 ½ lbs. boneless, skinless chicken breasts, cut into chunks or strips
¼ c. red wine vinegar
1 lime, juiced
2 t. sugar
1 t. salt
1 t. ground black pepper
2 green onions, minced
2 cloves garlic, minced
½ cup fresh cilantro, chopped (more or less to taste)
Large pieces of lettuce (or tortillas)

Sauté chicken over medium high heat until browned.  Add vinegar, lime juice, sugar, salt, pepper, green onion, and garlic.  Simmer 10 minutes or until chicken is cooked thoroughly.  Add cilantro and
simmer for an additional 30 seconds.  Serve on large pieces of lettuce or warmed tortillas with desired toppings.

we also added tomatoe, cheese, cucumber, and a little ranch to ours.   They were really yummy!

Chicken and Black Bean Quesadillas with Creamy Chipotle Dip

Chicken and Black Bean Quesadillas

www.jamiecooksitup.blogspot.com Time: 20 minutes hands on + 4-5 hours crock pot cooking Yield: 8-10 Quesadillas Recipe from Jamie Cooks It Up!   4 large chicken breasts 1 1/2 C water 1 T canola oil 1 envelope Fajita Seasoning Packet 1 can black beans 1 C corn 1-2 C Cheddar Cheese 8-10 flour tortillas 1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray. 2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high. 3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork. 4. Put it back in the juices of the crock pot and let it simmer for 1 more hour. 5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully. Creamy Chipotle Dip Time: 5 minutes Yield: 1 cup Recipe from Jamie Cooks It Up! 1/3 C Chipotle Mayo 1/3 C Miracle Whip Salad Dressing 1/3 C Sour Cream 2 T sugar 1 T lime juice 2 T cilantro, chopped fine dash salt 1. Combine all ingredients in a small bowl. The end. Fastest dipping sauce this side of  The Biggest Loser.

Pasta Carbonara

2 1/2 cups uncooked mostaccioli
8 strips bacon
1 pkg. sliced mushrooms
3/4 cup half-and-half
1/3 cup butter, cubed
1 tsp. dried parsley flakes
1 tsp. minced garlic
6-8 drops hot pepper sauce
1/2 tsp. salt
1/3 cup grated parmesan cheese

Cook mostaccioli. Meanwhile cook bacon until crips. Remove to paper towels. Brown mushrooms in dripping; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt. Cook and stir over med. heat until butter is melted. Drain noodles; add to cream mixture. Stir in bacon, mushroomms and cheese, heat through. Sprinkle with green onions if desired.

Chicken Pot Pie

*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.

Chicken Pot Pie

4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.

To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.

Texas Cheese Bake

This is so good! Quick, easy and cheap too! This will make 2 8x8 pans (so you can freeze one and have it ready to bake) or one 9x13.

12 oz. ground beef
1 clove garlic
1/4 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
1 cup frozen corn
1/2 packet taco seasoning
1 8 oz. can tomato sauce
8 oz. cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)

In a large skillet cook ground beef until no longer pink, drain any grease. Add onion and garlic. Stir in Rotel tomatoes, tomato sauce, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.

Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)

Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.