Thursday, July 20, 2017

Mini Chicken Chimichangas

1 8-oz package cream cheese, softened
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.  Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Friday, July 14, 2017

Veggie Hummus Wrap

Shredded veggies

Spread hummus, pesto and veggies on tortilla and wrap.  Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.

Chickpea and Chicken Melt

1 can chickpeas rinsed well
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
shredded cheese

Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake.  Add drained chicken and shred up with fork.  Add mayo/avocado to desired moistness, about 1/3 cup.  Add seasonings.  Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes.  sprinkle with salt and pepper and top with shredded cheese.  Put under broiler until cheese is melted.

Monday, March 20, 2017

Teriyaki Chicken Zoodles

2 medium pieces boneless, skinless, chicken cut into strips
Salt and black pepper, to taste
½ cup pineapple chunks
4-5 medium zucchini zoodles

1/3 cup water (plus more if too watery)
1/3 cup soy
4 Tbsp. honey
4 Tbsp. rice wine vinegar
2 garlic cloves, minced
½ tsp. grated ginger
2 Tbsp.
Salt, black pepper and red chili flakes to taste, optional
Sesame seeds, optional

In a medium bowl, whisk together sauce ingredients.  In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.

Heat 1 tablespoon of cooking oil in a large skillet / sauté pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in sauce and turn heat to high. Allow sauce to bubble and thicken while stirring, about 1-2 minutes (add more water if necessary). Add seasonings.

Add zoodles into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.

Remove from heat and drizzle extra sauce in pan over chicken and serve immediately, garnished with sesame seeds if desired.

*do not cook zoodles for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zoodles if desired.

Cheeseburger Casserole

1 pound ground beef
3/4 cup dry macaroni
1 cup hot water
2 cups milk
1 Tbsp. corn starch
1 Tbsp.  paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. sugar
1 tsp. mustard powder
1 cup grated cheddar cheese

Brown ground beef in a skillet over medium heat. Drain grease.

Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese. Stir well.

Bring to a boil, reduce to a simmer, and cover. Cook for 12 minutes. Remove from heat, stir in the cheddar cheese, and cover for 2 minutes.

Stir well and serve.

French Dip Sandwiches

3 lb. beef chuck roast
1 Tbsp. olive oil
6 French rolls or hoagie buns
12 slices provolone cheese

Slow Cooker
1/3 cup soy sauce
1 cup Coke
2 10.5 oz beef consommé
¼ cup dry minced onions
1 Tbsp. beef bouillon
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
½ tsp. salt
¼ tsp. pepper
¼ tsp. thyme
1 bay leaf

Heat olive oil over medium high heat in a large nonstick skillet.  Sear roast on all sides until slightly browned.  Add to slow cooker and top with slow cooker ingredients

Cook on low for 4 hours; remove roast to a cutting board and thinly slice across the grain.  Place sliced meat back in slow cooker and continue to cook for 1-2 additional hours

When ready to serve, remove roast and strain fat from both for dipping.  Split rolls and line the bottoms of a baking tray.  Top each half with beef followed by 2 slices of cheese.  Bake at 350° or until cheese is melted.

Serve with reserved au jus.

Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.