Favorite Chicken Fajitas

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Easy French Dip Sandwiches {via Cincy Shopper}

1 lb thin sliced Deli Roast Beef
1 Onion thinly sliced
32 oz Beef Broth
3 tbsp butter
1 1/2 tbsp Flour
1 tsp minced Garlic
2 tbsp Worcestershire
1/2 tsp Salt
1 tsp Black Pepper
4 Hoagie Rolls
8 slices Provolone Cheese

Melt butter in a large skillet over medium heat.
Add sliced onions, garlic and 1/2 tsp Black Pepper and sautee until tender.
Remove onions from skillet, leaving remaining butter in pan. Set onions aside.
Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a paste,
Add Worcestershire and remaining broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Split rolls and toast lightly.
Add beef to pan and allow to warm for 5 minutes.
Place beef on bottoms of rolls.
Top each with sauteed onions.
Cover each with 2 slices of cheese.
Place in oven for several minutes to melt cheese.
Place tops on each sandwich and plate.
Fill ramekins/small bowls with juice from skillet and serve with sandwiches.

Angela's Parmesan Oven-Fried Chicken

1/2 cup fine, dry breadcrumbs

1/3 cup grated parmesan cheese

2 T chopped fresh parsley

1/4 t garlic salt

1/4 t pepper

6 chicken breast halves, skinned

1/4 cup Italian salad dressing

Combine first 5 ingredients, set aside.

Dip chicken in salad dressing, dredge in breadcrumb mixture. Place chicken, bone side down, in a 13x9 backing pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until tender. Yield 6 servings.

Angela's Chicken Broccoli Casserole

3 cups cooked chicken chunks
2 cans cream of chicken soup
1 T. lemon juice
1/3 t curry powder
1 cup miracle whip, sour cream or mayonnaise
1 1/2-3/4 cups grated cheese
buttered bread crumbs
2 (10 oz) packages frozen broccoli spears (or equal amount fresh cooked)
3 cups rice (cooked)
Enough milk added to sauce to moisten ingredients

Butter casserole dish and spread rice on the bottom of the pan. Place chicken on top of rice. Combine soup, lemon juice and miracle whip or sour cream. Add enough milk to moisten ingredients. Cook broccoli as directed. Place over chicken pieces. Spread soup mixture over the chicken and broccoli. Top with grated cheese and butter crumbs. Back 30 minutes at 350 degrees.

Healthy Crock Pot Chicken Tortilla Soup {via The Skinny Fork}

Ingredients:
Soup:
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Put everything in your crockpot and give it a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Serve with your choice of toppings

Sausage, Potato and Spinach Soup {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes, diced
• 3 cups baby spinach
• 1/4 cup heavy cream

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
5. Serve immediately.

Teriyaki Salmon with Sriracha Cream Sauce {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon cornstarch
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets

FOR THE SRIRACHA CREAM SAUCE

• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
5. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
6. Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
7. Serve salmon immediately with Sriracha cream sauce.

Penne a la Betsy {from Pioneer Woman}

• 1 pound Penne Or Mostaciolli, Cooked Al Dente
• 1 pound Jumbo Shrimp, Peeled And Deveined (can Use 1 1/2 Pounds If You'd Like It Chunkier)
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 2 cloves Garlic, Minced
• 3/4 cups White Wine
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream (can Use 1/2 Cup For A Less Creamy Dish)
•  Salt To Taste
•  Pepper To Taste
• 12 whole Fresh Basil Leaves

INSTRUCTIONS

Heat butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook for a couple minutes, stirring, until just opaque. Remove them from heat and let them cool for a few minutes. When cool enough to handle, slice the shrimp in half (or chop them if you prefer) and set them aside. 

To the same skillet, add the onion and garlic and sauté, stirring occasionally, for 3 minutes. After the garlic Pour in the wine and let it reduce for a few minutes, stirring occasionally. (If you would rather not use wine, you can use low-sodium chicken broth or seafood broth instead.)

Add the tomato sauce and stir well until combined. Cook for 3 minutes, then stir in the heavy cream. Add salt and pepper to taste. Add the shrimp, then turn heat down to low and let simmer for a couple of minutes.

Stir in the pasta, then add torn basil on top and serve!

Can add Parmesan cheese if desired.

Baked Ham and Cheese Sandwiches {perfect for parties}

3/4 c. melted butter
1 1/2 t. Dijon mustard
1 1/2 t. Worcestershire sauce
1 1/2 T. poppy seeds
1 T dried minced onion
24 mini sandwich rolls
1 lb thinly sliced deli ham
1 lb sliced swiss or mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Creamy Pasta with Sausage and Kale {via Bev Cooks}

• 10 oz pipette pasta (or your favorite short, pudgy pasta)
• 3 links Italian sausage, casings removed
• 1/2 cup chopped sun dried tomatoes
• 1 (15 oz) can fire-roasted diced tomatoes, blended in a food processor until smooth
• 1 cup chicken stock
• 1/3 cup heavy cream (milk is fine, too)
• 5 oz chopped kale
• 1 slice bread, pulsed in a food processor, making breadcrumbs, then toasted
• salt and pepper

Instructions

1. In a large pot of salted water, boil the pasta according to package directions, until al dente. Drain.
2. In the meantime, brown the Italian sausage all over, until cooked through and crumbled. Add the sun dried tomatoes and sauté another minute. Add the tomato puree, chicken stock and cream. Let simmer for a minute or two, then add the kale. Once it’s wilted, add the cooked pasta and toss to coat. Taste it. Yeah, you need some salt. Season with a pinch of salt and pepper until it’s pawwwfect.
3. Garnish with toasted breadcrumbs and parmesan! Inhale.
4. Serves about four.

Angela's Creamy Chicken Enchiladas

½ lb. chicken breasts

½ (10 oz.) package frozen, chopped spinach thawed and well drained

¼ c. thinly sliced green onion

1 8 oz. carton light sour cream

¼ c. plain fat free yogurt

2 T. flour

1/4 t. ground cumin

¼ t. salt

½ c. skim milk

1 four oz. can diced green chiles

7 or 8 Flour tortillas

1/3 c. shredded cheddar cheese

Chopped tomato or salsa

Cook and shred chicken, which should be about 1 ½ cups. In a large bowl, combine chicken, spinach and green onion; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish. Spoon reserved portion of sauce over tortillas. Bake, uncovered, at 350 degrees about 25 minutes or until heated through. Add 10-15 min. baking time if prepared ahead and chilled. Sprinkle with cheese; let stand for 5 minutes.

Quick White Chicken Chili {via Our Best Bites}

Ingredients:

1 tablespoon Extra virgin Olive Oil

1 pound boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz can green chilies

1/2 teaspoon cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon coriander

1/2 teaspoon salt

fresh cracked pepper

1 lime

1/2 cup chopped cilantro

32 ounces chicken broth

 

For the Condiments:

(in addition to measurements above)

Sour cream

Chopped cilantro

Pepperjack or Jack cheese, shredded

Avocado

Tortilla Chips (or make your own tortilla strips!)

 

Instructions:

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

 

Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.

 

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

 

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

 

Ladle into bowls and top with toppings.

 

Makes about 8 cups of soup.

 

Notes:

I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc,) and puree until smooth. Add this mixture to the soup. 

Deluxe Sloppy Joes {via Pioneer Woman}

Ingredients

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
•  Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
•  Tabasco Sauce (optional; To Taste)
•  Salt To Taste
•  Freshly Ground Black Pepper, To Taste
•  Kaiser Rolls
•  Butter

Preparation

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Pasta with Tomato Cream Sauce {via Pioneer Woman}

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Preparation

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)