Callie's Chicken Soft Tacos

- 5 frozen chicken breasts
- 1 can enchilada sauce
- 1 package taco seasoning
- 35-40 tortillas
- Shredded mexican cheese


Put first 3 ingredients in crock pot.  Cook 5-6 hours on low, or until chicken is done.  Shred chicken, return to crock pot for another hour.  Fill tortillas with chicken and cheese.  Roll up, wrap in foil, freeze batches of tacos in gallon sized zip lock bags.  Pull out, unwrap, and microwave for an easy lunch on the go!

Chicken Marinade #2

* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil

* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breast halves

Chicken Berry Salad

Ingredients:
Mixed salad greens
Sliced strawberries
Blueberries
Feta or goat cheese
Grilled Chicken (I used rotisserie chicken breasts because it was much easier and faster.)
Walnuts
Sugar for coating walnuts
Poppy Seed Dressing

Homemade Taco Seasoning

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

1. Mix all the spices together and store in an airtight container. I store mine in the freezer!
2. Use sparingly. Or liberally!

Grilled Chicken Marinade

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes

2 Tablespoons honey

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

2 pounds of chicken 

Black Bean & Corn Salsa

Black Bean and Corn Salsa

1- 16 ounce bag of frozen corn (Thawed some, but still cold)

1-15 ounce can of black beans (drained and rinsed)

1 red bell pepped-seeded and chopped

1 small red onion-chopped

1 tomato-chopped

A handful of cilantro-chopped 

Salt, Cumin and Garlic powder to taste

The juice of one lime

Mix all the ingredients together in a bowl. Scoop tortilla chips.

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract – next time I’d add 1.5 tsp. 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers.

Fruit Salsa w/Baked Cinnamon Chips

by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees. 

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Zucchini Chips

INGREDIENTS

• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 teaspoon garlic salt or other seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 tablespoons milk
• 2 small zucchini, sliced as thinly as possible

DIRECTIONS
-Preheat oven to 425 degrees.
-Mix breadcrumbs, Parmesan, seasoned salt, garlic powder, and pepper together and place in a small bowl (For dredging, I actually prefer to place the mixture in a small, square plastic container.
-Put milk in another small bowl or plastic container.
-Dredge zucchini slices in milk, then in breadcrumb mixture. Place on ovenproof wire rack coated with cooking spray and place rack on baking sheet. I don’t have a for zucchini slices this small, so I put my slices on a baking sheet covered with a sheet of aluminum foil coated in baking spray- This worked fine.
-Bake for 30 minutes or until browned and crisp (check every few minutes toward the end to make sure they aren’t getting too browned. You may want to take a few off at this point if they are browning faster than others.
-Serve immediately, and I do mean IMMEDIATELY.

Oven Roasted Parmesan Chicken

4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)


This printable recipe from KalynsKitchen.com.

Microwave Chocolate Mug Brownie

• 2 tablespoons butter , melted
• 2 tablespoons water
• ¼ teaspoon vanilla extract
• 1 dash salt
• 4 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons all-purpose flour

Directions:

1. 1
   In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
2. 2
   Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3. 3
   Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
4. 4
   Enjoy with a spoon. Careful brownie will be hot.

Read more: http://www.food.com/recipe/microwave-chocolate-mug-brownie-349246#ixzz1lzcZav9x

Cajun Chicken Pasta (Pioneer Woman)

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!