Healthy Chicken Enchiladas

Hey friends, sorry I have put my food blog on the back burner for quite a few months.  But I promised myself I would get caught up, so be prepared for lots of yummy recipes to come.  Most of these dishes, like this one, I found on Pinterest.  If you haven't discovered the world of pinning then I dare you to start and believe me you will get hooked.  You can follow me here if you would like!
Well this recipe is from the famous celebrity nutritionist Christine Avanti and our whole family LOVED it!!  So enjoy...

Tortilla Chip Chicken Enchiladas

Ingredients:

4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat

Directions

Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.

ENJOY!!

◘◘Baked Creamy Chicken Taquitos◘◘

I bought this cookbook when it first came out.  I was excited because our family really enjoys a lot of their recipes.  So when I thumbed through it the other night trying to find a recipe for my already cooked chicken I was thrilled when I came across these.  I love taquitos.  These are fantastic!!  Our family really - really likes them!!!!

Baked Creamy Chicken Taquitos - Recipe by OurBestBites.com 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken 1 C grated pepperjack cheese small corn tortillas or flour tortillas kosher salt cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the 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 granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, guacamole, or creamy cilantro-line ranch dressing below! Enjoy!!

{Crockpot Chicken Nachos}

My friend Sara gave this to me and my family REALLY likes it.  Your house smells so yummy while it's baking too:)

Crockpot Chicken Nachos -
2-3 large chicken breasts
1 sm bag of frozen corn or canned corn drained
1 can black beans - rinsed
1 16 oz. mild salsa
8 oz. cream cheese
Put chicken in crockpot and add corn, black beans and then pour salsa over top.  Cook on low for 4 hours.  Pull apart chicken with fork then add cream cheese and cook for another half & hour on low.  Mix together and serve on chips, sprinkled with cheese.  Enjoy!!
(Note:  she suggested you add cream cheese 2 hrs. before serving rather then hour before)

Yummy Salads --

My Aunt Linda gave my mom this really yummy and fun recipe book a few years back called "Favorites."  It sat on my counter and I used it often.  Well Linda recently moved back to Utah and had us all at her house for my sister's Baby Shower.  At the shower, at my Baby L's Blessing and another time we went to her house she made some AMAZING chicken salads.  The recipes came from a new cookbook from the same amazing women that made the first...it's called "Keeping Up Cookbook" and you can purchase it HERE!!

Shauna Lake's Chinese Chicken Salad --

Salad:

5 c. finely shredded romaine lettuce

1 pkg oriental-flavored ramen noodles, flavor packet discarded

2 c. diced and cooked chicken

1 (11 oz.) can white shoepeg corn, drained

1 large tomato, diced

2 green onions, chopped

1/2 c. chopped unsalted dry-roasted peanuts

Dressing:

2 Tbl sugar

1 tsp salt

3/4 tsp grated fresh ginger

1/4 tsp pepper

3 Tbl white vinegar

1/4 c. oil

Whisk together dressing ingredients. Crumble noodles and toss with remaining salad ingredients.  Dress, toss and serve.

Chipotle Cheddar Pasta Salad --

1 pound pasta, any shape

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can sweet corn, drained

1 c crumbled feta cheese

1 (10 oz) pkg fresh pico de gallo, drained

1 c chopped cilantro

1 c diced red pepper

1 c grated carrots

1 c diced cucumber, peeled and seeded

2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta in salted water, according to directions.  Drain and run under cold water.  Set aside.

Toss together beans, corn, feta, and remaining salad ingredients.  Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving.  Add cooled pasta and toss with enough dressing to coat.  Chill until ready to serve.  Before serving, toss with more dressing, as desired (pasta will absorb dressing as it sits).  Serve with lime wedges.

Enjoy!!

No Name DELICIOUS Salad:)

My aunt served up another FANTASTIC salad for us at my sister's baby shower and funny thing is I didn't get the name of it from her.  So we will just call it an EASY DELICIOUS salad...

Head of Romain lettuce, washed and shredded
1-2 cans of black beans, rinsed and drained
Roasted corn = place frozen corn on cookie sheet, drizzle with olive oil and bake, turning occasionally till roasted.
Diced or shredded cooked chicken (She cooks hers in the oven)
1 sm. onion diced

Dressing = Equal parts buttermilk ranch dressing and Sweet Baby Ray's Barbeque sauce

Toss with salad and sprinkle with Tortilla Chip Strips!!  This is such a refreshing, yummy salad!
ENJOY!!

Crock Pot Scalloped Potatoes & Chicken

Scalloped Chicken & Potatoes:
1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 cups water
Put potatoes in greased slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on low heat 4-5 hours.
 I found this somewhere out there on the internet...don't remember where but I have been dying to try it!  My husband loves Scalloped Potatoes so it was a huge hit at the dinner table.  I LOVED how it was fast, easy and yummy!  Only thing I would do differently is to double it.
ENJOY!!

BBQ FAVORITES

We LOVE the 4th of July - Especially the FOOD!!
Here are some wonderful recipes that grace our tables all summer when we like to have a barbecue --

Spaghetti Salad:

1 pkg spaghetti noodles - cooked, drained and cooled
1-2 chopped tomatoes
sliced olives
chopped pepperoni
fresh grated Parmesan
1-2 diced avocado's
bottle of Caesar or Creamy Italian dressing

Mix all ingredients together and add desired dressing till coated.  Stir lots because everything tends to mingle at the bottom! ;)  You can add other ingredients to this as well...such as chopped green onions, feta cheese or any shredded cheese, ham instead of pepperoni.  ENJOY!!

BBQ Turkey Tenders:
mmm - these are a tried and true FAVORITE at our house!!

2-3 lbs. turkey tenders or chicken breasts
1 c. soy sauce
1/2 c. vegetable oil
2 c. or 1 can lemon lime soda
1 1/2 T. horseradish

Marinate in Ziploc bag - the LONGER the better.  Toss on the grill and cook till done!  These are sooo yummy and mouth watering - ENJOY!!!!

Chicken Veggie Casserole

Since I post a lot of my recipe's here, don't really use any of my cookbooks I have collected and have a HUGE mess in my cubbard I decided to clean out and toss a lot of books and recipes that were collecting dust.  I find ones and think they sound good so I toss it in a pile to try later but lately I have just wanted quick, easy recipes.  So I have been trying a lot of the easy ones and tossing the ones that I just don't think will be good for my family.  Which has been great because I have come across some old favorites that I have forgotten about and hand written recipes from my Granny that I will cherish.  She was an amazing cook and I like to think I get my love for cooking/baking from her!!♥
Well this was a recipe that I clipped from a magazine that sounded yummy so we gave it a try last night and I think it will be a keeper...
(ps - stay tuned for lots more - I have been going batty waiting for this baby to come so I have been baking/cooking a lot to pass the days;)

Chicken Veggie Casserole:

1 can cream of mushroom soup or 1 can cream of chicken soup
1 c. milk
 --whisked together
2 c. cubed cooked chicken
2-3 c. frozen vegetables
1/4 tsp. pepper
1/2 c. shredded parmesan cheese
3-4 c. cooked and drained egg noodles
2 c. shredded cheese ( I sprinkled some in mixture and set rest aside to put on top)

Combine all ingredients in a 9x13 dish and mix together well.  Cover and bake 400* for 25 minutes or until hot and bubbly.  Halfway through cooking I uncovered and sprinkled more cheese on top and cooked until cheese was melted:)  Enjoy!!

Chicken Crescents

I remember having these growing up but never really liked them;)  It's funny how our tastes change as we get older because these are so good and filling.  My kids really liked them and Ellie told me I needed to give the recipe to Grandma so she could make them the next night at her house when they went to spend the night!!  I found this version of the recipe from a friend but my mom's recipe calls for a can of mushrooms (husband doesn't like) and she uses a different sauce but I like this one better!:)  ENJOY!!

Chicken Crescents:

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken (I used the chicken I cook in the crock pot with Italian dressing - mmm)
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.

Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

--BBQ Chicken--

I have had this recipe in my drafts for over a month and finally got around to trying it...
Oh I wish I had sooner! It is DELICIOUS!! My mouth is watering for more as I type;) We all played out in the sunshine while it cooked last night and I could smell it's goodness drifting out the kitchen window. My son said it looked gross and made his eyes water...from all the soy sauce...but he gobbled it up and than some after his first bite!!
I have tons of other recipes waiting to be tried and posted but for now give this simple yummy chicken a try --

EASY BBQ CHICKEN

1 C. ketchup
1/2 C. vinegar
1 C. sugar
6 TBL soy suace
1 TBL mustard
1 TBL cornstarch (possibly more)

Brown the chicken. Combine ingredients and pour over the chicken in covered baking dish. Bake @300 for about 1 1/2 hours. Then enjoy! I would just use about three chicken breasts for the recipe above, but I like a lot of sauce.
--Sorry can't remember where I found it:(

--Parmesan Crusted Chicken--

A couple weeks ago I ate at TGIF and had this and it was to die for. So I got excited when I found a recipe over on Pioneerwoman.com and I can't wait to try it - YUM!!

Ingredients:
1/2 cup Hellman’s Mayonnaise
1/4 cup grated Parmesan cheese
4 chicken fillets (or boneless, skinless chicken breasts)
2 sun-dried tomatoes, jarred
1 tsp Italian herbs
1 tsp basil
cayenne pepper

Crumbs:
2 tbsp breadcrumbs
Lawry’s garlic salt
1 tbsp Parmesan
1/2 tsp oregano

Directions:
Preheat oven 425 F. I used thawed 4 chicken fillets and put them in an oven dish, spooned the mayonnaise mix on top, and covered them with the spiked breadcrumbs. Now just put the chicken in oven for 20 to 25 minutes, until done all the way through.

Coconut Shrimp or Chicken with Dipping Sauces

Coconut Shrimp (or Chicken)
3 c. shredded coconut12 (16-20 or 26-30 ct.) raw shrimp, peeled and de-veined
1 c. flour
2 eggs, beaten
1 t. garlic powder
salt & pepper
Canola oil
Coconut Shrimp Method:Lightly toast the coconut on a cookie sheet in a 350 degree oven for 8-10 minutes or until coconut is slightly brown.Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degree canola oil until golden brown. (I found it was easier to brown in the oil and then finish cooking the shrimp on the bottom rack of my oven on broil for 1-2 minutes until cooked through).

Serve with Jalapeno Jelly or Pina Colada Dipping Sauce (or both!!).

Jalapeno Jelly:
1 c. red wine vinegar
1 c. water
1 1/2 c. sugar
2 green jalapeno peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

Pina Colada Dipping Sauce:
4 oz. liquid pina colada mix
3 oz. sour cream
3 oz. crushed pineapple, drained
Mix all ingredients together until smooth.

Our new "Favorites" at our table...

Easy Southwest Chicken

1 can Cream of Chicken Soup
1 jar Salsa
5 boneless, skinless frozen Chicken Breasts
Mix the soup and salsa together. Pour over chicken in greased slow cooker. Cook on low for 6-8 hours. Serve over rice and sprinkle with shredded cheese. It would even taste good with black beans and corn mixed in. This is very YUMMY and will quickly become a family favorite.


Mexican Manicotti

1 lb. Ground Beef
1 16 oz. can Refried Beans
2 1/2 tsp. Chili Powder
1 1/2 tsp. Oregano
1 8 oz. pkg. Manicotti
1 19 oz. can Enchilada Sauce
2 cups Sour Cream
2 cups Mexican style shredded cheese
Cook Ground Beef. Boil Manicotti according to package (suggestion: cook them on the tough side, easier to fill and they will continue to cook in the dish). In a bowl combine beef, beans, chili powder, and oregano. Spoon into shells and arrange in a 9x13 baking dish. Pour Enchilada sauce over top. Cover and bake at 350* for 30 minutes. Uncover and spoon sour cream over top (personally we didn't like the sour cream cooked on it, we would prefer to spoon on top after you melt the cheese) and sprinkle with cheese. Bake additional 5-10 minutes until cheese is melted. Other toppings: diced green onions, tomatoes, sliced olives, etc.
This reminds me a lot of Mexican Lasagna just not all the work. We absolutely love this...especially Dalton who gobbled it up and had 3 more helpings. :)


Slow Cooked Mac and Cheese

1 16 oz. pkg Elbow Macaroni
1/2 c. Melted Butter
2 Eggs, beaten
1 12 oz. can Evaporated Milk
1 can Cheddar Cheese Soup
1 c. Milk
4 c. shredded Cheddar Cheese
1/4 tsp. Paprika
Cook Macaroni according to pkg. directions. Drain and place in Crock Pot. Add melted butter. In a bowl combine eggs, evaporated milk, soup, milk, and 3 cups of cheese. Pour over top of noodles and stir to combine. Cook on low for 4 hours. Sprinkle with reamaining cheese and cook additional 15 minutes till cheese melts. Sprinkle with paprika. So yummy and reminds me of good homemade mac and cheese.


Chicken Spaghetti

4-5 Chicken Breasts, cooked and cubed
1 can Cream of Mushroom Soup
2 cans diced Italian Tomatoes
1 lb. Velveeta Cheese
1 can Cream of Chicken Soup
1 can Mushrooms with Juice (Thanks to my husband we don't add this but still tastes good)
Combine above ingredients in Crock Pot and cook about an hour on Low.
Then Add:
1/4 tsp. Garlic Salt
1 tsp. Dried onion
1/4 tsp. Pepper
1/4 tsp. Season Salt
1/2 tsp. Salt
Cook an additional hour. Serve over Spaghetti Noodles.
OoOH this is so so good. Very creamy, flavorful, and delicious!!

Quick, Easy, and YUMMY...

Easy Chicken Quesadilla's

4 Chicken Breast's cut into bite size pieces and cooked
1 pkg Fiesta Blend Shredded Cheese
1 pkg Tortilla Shells
1 cup Sour Cream
1 pkg Taco Bell's Taco Seasoning

After cooking the chicken sprinkle about 2-4 tsp. taco seasoning and mix until coated. Chop the chicken - I used my Pampered Chef chopper. Place one tortilla in a pan sprinkle with cheese, chicken and top with another tortilla grill until crispy and golden brown on both sides and cheese is melted. Mix the sour cream and another 2-3 tsp. of taco seasoning - I added slowly until I got desired flavor. Cut Quesadilla with pizza cutter and enjoy with your dip. It would also taste yummy spreading the dip on the tortilla, sprinkling with cheese and chicken and than grilling it. Serve with rice - we recommend Birdseye Steamfresh Southwest rice (found in the freezer section).
These were a hit at our house last night...it was quick and easy. Enjoy!!

3-4 Ingredient Recipes

These are three of our favorite recipes that I feel are extremely easy. Can't go wrong with only a few ingredients and a crock pot...

Creamy Crock-pot Chicken
- 4-5 Frozen Chicken Breasts
- 2 Cans Cream of Chicken Soup
- 1 pkg. Dry Italian Dressing
- 8 oz. Cream Cheese
Place chicken in crock-pot, mix other ingredients, and pour over chicken. Cook on low for about 6 hours or on high for 4-5 hours. Serve with rice (our favorite) or mashed potatoes.

Sweet and Sour Meatballs
- 25-30 Frozen Meatballs
- 1 Jar Salsa (mild)
- 1 Can Cranberry Sauce
Place meatballs in crock-pot, mix ingredients, and pour over meatballs. Cook on low for about 5-6 hours or on high for 3-4 hours. Serve over rice.

Crunchy Ranch Chicken
- 4-5 Chicken Breasts (1 1/2 lbs.)
- 3/4 C. Corn Flakes (crushed)
- 1/2 C. Fresh-grated Parmesan Cheese
- 1/3 C. Butter - melted in bowl
- 1 envelope Dry Ranch Dressing
In shallow pan mix together the flakes, cheese, and dressing. Dip Chicken in butter and than press and coat into the corn flake mixture. Place on greased cookie sheet. Bake at 350 for 45 minutes. YUMMY!!

ENJOY! Let me know what ya think?