Chicken Taco Bowls

Ingredients: 
Taco Bowls (Got mine at Macey's)
Cilantro Lime Rice (see recipe below)
Shredded lettuce
Shredded chicken seasoned with taco seasoning
Diced tomatoes 
Avocado
Chopped green onion
Olives
Shredded cheese
Ranch for the dressing 


Directions:
Fill bottom of taco bowl with Cilantro Lime Rice. Then top with lettuce, shredded chicken and the rest of your toppings. Super easy!

Cilantro Lime Rice

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Chicken Enchiladas

Ingredients:

2 Chicken breasts

1 packet taco seasoning (I only used half the packet)

4 oz. can chopped green chilies (I only used about half the can)

6 medium sized flour tortillas

3 Tbsp. chopped cilantro

10 oz. can Enchilada Sauce

About 1 cup shredded cheese

1/2 cup chopped green onions

1/2 cup diced tomatoes

Directions:

Bake the chicken breasts at 350 degrees for about 25-30 minutes until cooked through. While chicken is cooking chop up cilantro and stir into enchilada sauce. Shred the chicken and place in skillet on med. high heat. Add taco seasoning and water. Add chopped green chilies. Heat for about 3-5 minutes. Remove chicken from heat. Place shredded chicken in tortilla and roll up. Place in oven safe dish seam side down. Pour 3/4 of the sauce over enchiladas, top with shredded cheese. Bake at 350 degrees for about 5 minutes until cheese is mostly melted. Take the leftover sauce and pour the rest over enchiladas. Place back in oven for about another 10 min. Once done baking top enchiladas with green onions and diced tomatoes.

Chicken Roll-Ups

(I add more gravy to the rolls.. This just looks prettier)

1 Lbs chicken cubed

3 individual green onions

Small carton of Mushrooms ( about six mushrooms)

8 oz cream cheese, softened

2 pkg. crescent rolls

Saltine Crackers

Salt, pepper

Gravy:

1 can cream of chicken soup

3/4 cup of milk

Saute mushrooms, chicken and onion in oil (salt and pepper.) When chicken is cooked, add to large bowl with cream cheese. Stir until mixed. Unroll the dough on a slightly flowered surface and flatten center slightly (leaving the edges alone.) Fill the dough with cream cheese mixture. Grab top corners and fold over mixture, and then roll up, sealing the edges. Brush each roll with butter and then roll top into crushed Saltines.
Bake the Roll-ups for 15- 20 minutes at 350

Serve with soup gravy.

Don't over cook chicken. It will make it really dry.

Place the mixture near the top and have the top corners fold over.

Cook till lightly golden brown

Crock Pot Pulled Pork Sandwiches

-I ran out of buns and so this picture is just on normal bread...lame-

I love pulled pork sandwiches and I have been experimenting with them more and more each time. I think I found the winner.

(I don't have Exact measurements but these are guesstimates)

3 ish lbs Pork Roast

2 T Garlic (I like the garlic paste from a jar or fresh)

Salt

Pepper

1 cup Water

1/4 c Vinegar

1 Sweet Apple

1- 1 1/2 Bottles BBQ Sauce (depends on how big your roast is, and how saucy you want your sandwich)

1/4 head shredded Cabbage (red)
10 Rolls (I used dinner size but you could use larger buns)

Sweet Sauce - this is all to taste and look. Adjust as you will.
1 c Mayo

1/4 c Mustard

1/4 c Brown Sugar

Pepper

Chili Powder

Rub pepper salt and garlic on roast, and place in the bottom of crock pot. Pour vinegar and water around roast and add cut up apple (apple makes the pork sweet.)

Cook on high for 5 hours

Drain juices, remove apples from pot.

Take two forks to Roast and shred. Add BBQ - I like lots of sauce so add to your liking.

Stir all ingredients for sweet sauce and stir till smooth.

Shred cabbage. (you are supposed to mix the cabbage and the sweet sauce together like a slaw, but I like to keep them separate)

Assemble sandwich!

BBQ Chicken Pizza

Ingredients:

Pizza Dough - Makes 2-12 inch pizzas

1 cup warm water

1 small packet instant dry yeast

1 Tbsp. honey (or sugar if you prefer)

2 tsp. salt

2 Tbsp. olive oil

3 cups flour

Directions:
In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix. Once the flour is mixed in start adding the rest of the flour little by little. If you have a mixer you can knead the dough that way if not knead the dough by hand. When it's done lightly grease the ball of dough so it doesn't dry out while rising. Place dough back in bowl and cover with plastic wrap. Let rise until it doubles in size.

Roll out dough. Top with BBQ sauce, grilled chicken, cheese, green onions, diced tomato, and cilantro. Bake at 500 degrees until golden brown.

Beef & Broccoli Stir Fry

Ingredients:

1 lb flank steak or sirloin sliced thin

1 tbsp. oil

3-4 cloves garlic, crushed

3/4 cup soy sauce

2 cup beef broth ( I actually used chicken broth because I didn't have beef and it tasted great)

1 to 2 tbsp. sugar

2 1/2 cups broccoli florets

3 Tbsp. cornstarch & 1 cup water

Rice

Directions:

Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, and sugar. Stir and simmer 15 to 20 minutes.

Add cut up broccoli. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup cold water and stir into cornstarch. Then add to stir fry to thicken. Serve over rice.

Chicken Tortilla Soup

Ingredients:

2 Tbsp. olive oil

1 medium onion-diced

4 cloves garlic-minced

1/2 tsp. cumin

1/2 tsp. chili powder

4 Cups Chicken Broth

1 can stewed tomatoes-Mexican recipe (blend in food processor for ONLY 1 to 2 seconds until slightly chopped)

1 bag (16 oz.) frozen corn

1 can Cuban recipe black beans (you could use regular black beans, but the Cuban recipe black beans have onions, peppers, and cumin mixed in)

2 1/2 Cups shredded chicken-seasoned (I used taco seasoning)

1 tsp. lime juice

3 flour tortillas

Toppings-green onion, cilantro, shredded cheese, avocado, etc!

Directions:

Heat 2 Tbsp. olive oil in large pot over medium heat. Add onion and garlic. Cook 2-3 minutes until slightly softened. Stir in cumin and chili powder and cook one more minute. Pour in Chicken broth and stewed tomatoes. Bring to a boil and reduce to medium heat to a simmer. Add in corn, black beans, shredded chicken and lime juice. Let simmer for 10-15 minutes. While soup is simmering preheat oven to 375 degrees. Cut flour tortillas into strips and bake for 4 to 6 minutes or until crispy. Ladle soup into bowls and top with your favorite toppings.

Italian Mozzarella Chicken

Ingredients:

3 Large boneless, skinless chicken breasts (Mine were super large so I cut each breast into two strips)

McCormick Italian Herb Seasoning Grinder (seasoning is made up of rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley)

1/4 Cup Italian salad dressing

3/4 Cup Marinara Sauce

1 large tomato cut into slices

8 0z. ball fresh Mozzarella Cheese cut into cubes

Fresh Italian Parsley Chopped

Directions:

Preheat oven to 350 degrees. Place chicken in baking dish. Generously season both sides of Chicken with Italian Herb seasoning. Then Drizzle the Italian Dressing over Chicken. Spoon the marinara sauce over top of chicken breasts. Put chicken in oven for 5-7 minutes. Take chicken out and top with sliced tomatoes and Mozzarella cheese. Bake for an additional 20 minutes or until chicken is cooked through. Remove from oven, and top with fresh parsley.

EASY CHICKEN

EASY CHICKEN

This recipe is from our grandma in park city! She cooked it for us on a weekend get a way!

• 4 chicken breasts (split into 8 pieces) (you can cut into strips, they will taste better)
• 8 slices of Swiss cheese (Kraft cheese slices really adds flavor)
• 1 can (10 3/4 oz) cream of chicken soup
• 1/4 cup water
• 2 cups bread crumbs or seasoned stuffing mix
• 1/3 cup margarine or butter

Arrange chicken in 9 X 13 baking dish. Top each piece of chicken with a slice of cheese. Mix soup and water and spoon evenly over chicken. Sprinkle bread crumbs or stuffing over chicken. Drizzle evenly with melted margarine/butter. Bake uncovered at 350 degrees for 55- 60 minutes.

BAKED CARROTS

• Bag of long carrots, make sure they are washed and peeled.
• Olive oil
• Salt and pepper
• Thyme and Rosemary optional

Put carrots on a baking pan. Rub olive oil all over them. Sprinkle spices on them. Cook in oven at 350-400 degrees till they are soft.

FRENCH DIP SANDWICHES PLUS HOMEMADE FRIES

FRENCH DIP SANDWICHES

These sandwiches are quick, easy, and delicious!!!

• 6 pack of hoagie buns ( You can get homemade ones at grocery store bakery)
• 1 lb of roast beef (from deli)
• 2 packet of Au Jus sauce
• Provolone or Swiss cheese (pre-cut makes it easy)
• Amount of water that the sauce packets require

Put roast beef in a crock pot with Au Jus sauce packets and required water. Leave in crock pot for the desired amount of time. When it is hot, it is ready to eat. On hoagie buns put slices of cheese and meat. Use a scoop to put sauce in a separate container. Dip sandwiches in the sauce!

FOR FRIES

These are a healthy delicious substitute to normal fries.

• 3-4 Russet Potatoes
• Olive Oil
• Salt

Wash and scrub potatoes (you can skin the potatoes if you do not like the skin). Cut into long slices, should be about 4-5 slices for each potatoe. Put Potatoes on a large baking sheet. Rub Olive oil all over the potatoes. Sprinkle salt on top. Put in Oven at 400 degrees till you can poke a fork in the potatoes (they are soft). This should be about an hour depending on the potatoes size.