Cajun Chicken Pasta

Ever since we tried this recipe a few months ago, my husband keeps requesting it.  I think it's a new favorite of his, and mine too.  It is full of flavor, vegetables, and low on fat.  So, I think this is going to be a regular in our house from now on - because it is SO hard to find healthy recipes that actually taste good.  So, if you're like me and are constantly looking for delicious healthy choices, this is a great one to try.  Enjoy!

What are some of your favorite healthy recipes?

Printable Version

Ingredients:
2-3 chicken breasts, cubed
1 tablespoon Cajun seasoning
1 tablespoon garlic powder

1 tablespoon olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, sliced
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 medium tomatoes, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chicken bouillon

1/3 cup skim milk
2 tablespoons flour
4 ounces light cream cheese
1 teaspoon Cajun seasoning
1 teaspoon garlic salt

8 ounces linguine, cooked

Directions:
1.  In a large skillet, season chicken with Cajun seasoning and garlic powder.  Cook over medium heat until cooked through.  Set aside.
2.  Add oil into the skillet and saute bell peppers, onions and garlic for about 3-4 minutes.  Add mushrooms and tomatoes and saute for another 3-4 minutes.  Season with salt, garlic powder, and chicken bouillon.  Add chicken.
3.  Blend milk, flour, and cream cheese in a blender.  Add to the skillet mixture and season with more Cajun seasoning and garlic salt.  Allow to simmer at least 2 more minutes.  Serve with cooked pasta.

Source:  Adapted from Skinny Taste

Creamy Tomato Basil Parmesan Soup

I've seen this recipe floating around on pinterest lately and I finally decided to give it a try - you know, actually do something with the things that I pin... :)  I've always loved a good tomato soup, and this one has great flavor and variety that is something different from the average tomato soup.  Enjoy!

Printable Version

Ingredients
2 (14 ounce) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup shredded Parmesan cheese
½ cup butter
2 cups half and half, warmed (substitute milk for less calories)
1 teaspoon salt
¼ teaspoon black pepper

Directions
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth.  Return blended veggies back to the slow cooker.
3.  About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 

4.  Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
5.  Cover and cook on low for another 30 minutes or so until ready to serve.

Source: The Girl Who Ate Everything via 365 Days of Cooking

Chicken, Bacon, Ranch Pizza

Pizza is a big deal in our house.  My husband's favorite food is pizza, so I have always wanted to find a great pizza recipe we can make at home.  The crust for this pizza is the best homemade crust I have ever come across, and we love it!  This is one of our favorite types of pizza to make.... it is definitely a guilty pleasure of mine.  So, if you've never tried to make homemade pizza before, you should definitely give this one a try :)  Enjoy!

What is your favorite kind of pizza?

Printable Version

Ingredients:
Crust
1 package dry yeast
1/4 cup nonfat dry milk
1/2 teaspoon salt
1 tablespoon sugar
1 1/3 cup warm water
2 tablespoons vegetable oil
4 cups flour
cooking spray or oil to coat pan

Topping
Ranch dressing
bacon, cooked and crumbled
tomatoes, diced
2 chicken breasts, cooked, seasoned (I use poultry seasoning), and diced
2 cups mozzarella cheese, shredded

Directions:
1.  Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
2.  Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, spray with cooking spray or coat evenly with oil. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
3.  Spray the outer edge of dough with cooking spray and cover. Place in warm area and allow to rise for 1 to 1 1/2 hours.
4.  Spread thin layer of ranch dressing on prepared crust, leaving 1" on the edges.  Sprinkle the cheese on top of the ranch, then top with desired amounts of bacon, tomatoes, and chicken.
5.  Bake in the oven at 475 degrees for about 10 minutes or until cheese is bubbling and crust is slightly brown.

Source:  Adapted from CD Kitchen

Creamy Chicken Noodle Soup

So.... I'm back!  I know, I know, it's been forever. FOR-EV-ER.  Well, I'm sorry.  I had my first baby and life got a little crazy.  Needless to say, there were a lot of things that took the back burner while I figured out this whole being a mom thing.  I'm sure many of you have made the transition to having kids.  It's a little overwhelming at first - there are so many products to weed through before the baby comes, sleepless nights, learning how to do everything with one arm, spit up, drool, crying, feeding, changing - it's busy, that's for sure!  But, I seriously love it.  Whenever she smiles and laughs it melts me a million times over.  I love, love, love it!  So, now that I'm adjusted, I'm excited to start things up on the blog again and trying more recipes.

The one I'm posting for you today is AWESOME!  I love soups in the fall and winter, and this one is classic.  Can you agree with me that homemade soups completely beat out canned??  I mean after making this chicken noodle, there is no way I could go back to plain old canned chicken noodle soup.  We love to have this soup creamy style, but if you prefer to have regular chicken noodle - you can just leave the cream sauce out.  Enjoy!

How was the adjustment to your first baby?

What is your favorite soup?

Printable Version

Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon celery salt
1 onion, chopped
5 cups water
1 teaspoon chicken boullion
4-5 large carrots, sliced
1 teaspoon onion salt
4-5 celery stalks, sliced
2 teaspoons salt 
8 ounces Rotini (spiral) pasta

Cream Sauce
6 tablespoons butter
1/2 cup flour
2 cups milk

Directions:
1. Boil all ingredients (except cream sauce ingredients) for 1 hour.
2. When chicken is tender, remove from broth and shred. If the liquid has reduced too much you can add some more water at this point.
3. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
4. Start the cream sauce by melting butter in large sauce pan. Whisk in flour, stirring constantly.
5. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper.
6. Add cream sauce to broth/noodle mixture.

Source: Adapted from Real Mom Kitchen

The 3 Packet Roast

I love this meal :)  Not only is it delicious, but it is really simple to make, which is always a good thing!  I have always loved a good roast, but this recipe adds so much flavor.  Serve with some delicious mashed potatoes, and you have got yourself a meal your whole family will love.  Enjoy! :)

Printable Version

Ingredients:
1 packet Ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 roast of choice
1/2 - 3/4 cup water
assorted veggies (optional)

Directions:
1.  Place roast and assorted veggies (if using) in crockpot.
2.  Sprinkle mix packets on roast.  Pour water over the top.
3.  Cook on low for 6-8 hours.

Source:  The Sisters Cafe

Chicken Pillows

I remember having these a couple of times as a kid, and I loved them!  I have to admit, I'm a real sucker for cream cheese - anything.  I came across this recipe online and it looked like a vamped up version from what I had before.  I made these for my husband and mom while she was in town, and they both agreed that they were delicious!  I know we will definitely be bringing these on as a regular meal in our house.  I hope you all enjoy this one too :)

Printable Version

Ingredients:
1 (8 ounce) package cream cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons dried chives
1 1/2 tablespoons fresh onion, minced
3 chicken breasts, cooked and shredded
2 (8 ounce) cans crescent rolls
1/4 cup melted butter
Italian bread crumbs
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix

Directions:
1.  Using a hand mixer, beat cream cheese and sour cream until well combined.  Stir in salt, pepper, onion, chives, and diced chicken.
2.  Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
3.  Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
4.  Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Source:  The Girl Who Ate Everything

Classic Spaghetti Sauce

ahhh, spaghetti.  Classically delicious.  I mean, really, who doesn't love it?  This recipe is the best I have ever found for a homemade, meat spaghetti sauce.  Another plus?  It's an amazing freezer meal as well.  This recipe makes quite a bit, so we always freeze some when we make it.  Then, when you have one of those days where you just don't have time to cook - pull some of this awesome spaghetti sauce out of the freezer, and.... wa-la!  Deliciousness.  Enjoy!

Printable Version

Ingredients:

3 tablespoons olive oil
2 cups onion, chopped and divided
2 pounds ground beef
5 cloves garlic, finely chopped
1 (12 ounce) can tomato paste
1 teaspoon salt
1 teaspoon pepper
3 teaspoon dried oregano
3 teaspoon dried basil
1 1/2 teaspoons dried thyme
2 (14 ounce) cans Italian-style diced tomatoes
2 (28 ounce) cans crushed tomatoes
1 (14 ounce) can tomato sauce
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar

8 ounces Velvetta

Directions:

1.  Heat olive oil over medium high heat. Add onions and saute until translucent and slightly browned.  Add garlic and stir constantly for 1 minute. 

2.  Add beef and cook until no red is showing.  Drain beef slightly.

3.  Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar.  

4.  Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally.  With 15 minutes left, stir in Velvetta.

Source:  Adapted from Mel's Kitchen Cafe

Enchilada Casserole

So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it!  The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days.  Growing up, I always loved eating my grandmother's enchiladas on special occasions.  I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe!  I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :)  Enjoy!

Printable Version

Ingredients:

1 pound ground beef

1 small onion, chopped

1 clove garlic, minced

1/2 teaspoon chili powder

1 (20 ounce) can enchilada sauce

1 (14 ounce) can petite diced tomatoes

1 can black olives, sliced (optional)

12 corn tortillas

1/2 pound grated cheddar cheese

Directions:

1.  Cook meat, onion, and garlic.  Drain off fat, and season with salt and pepper.
2.  Add chili powder, enchilada sauce, and tomatoes.  Cook for 20 minutes, then add olives.
3.   In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese.  Repeat, ending with cheese on top.
4.  Bake at 350 degrees for 30-35 minutes.

Source:  Your Home Based Mom

Teriyaki Chicken Bowls

Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap?  This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one!  This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time.  In my opinion, if it passes the husband test, this one has got to be good!  Enjoy! :)

Printable Version

Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce (I don't recommend less sodium)
1/2 cup brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 tablespoons toasted sesame seeds (optional)

Thickening Sauce:
2 tablespoons corn starch
2 tablespoons water

Directions:
1.  Place chicken thighs in crock pot.
2.  Whisk together remaining ingredients in a bowl and pour over chicken.
3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.
4.  If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it thickens.  Continue to add more corn starch/water until sauce reaches desire thickness.

Source:  Dish Delish

Guiltless Alfredo Sauce

Anyone who has read my blog, probably knows that I am obsessed with fettuccine alfredo.  However, it's not the healthiest of meals......BUT, I found this guiltless alfredo recipe and was SO happy with how good it was, with much fewer calories!!!  In fact, there was only 227 calories for a full bowl of the sauce we used on our fettuccine!  Yeah, I'm pretty much stoked about this.  Now I can make alfredo whenever I want and not feel guilty about it.  Not only that, but it is delicious.  Enjoy!

Printable Version

Ingredients:
2 cups low-fat milk (I used skim)
3 ounces low-fat cream cheese (fat-free not recommended)
2 tablespoons flour
1 1/2 tsp salt
1 tablespoon butter
3 garlic cloves, finely chopped
1 cup parmesan cheese, freshly grated

Directions:
1.  Put milk, cream cheese, flour, and salt into a blender.  Process until smooth and set aside.
2.  In a non-stick sauce pan, melt butter on med-high heat.  Add garlic and cook for about 30 seconds.
3.  Add milk mixture and cook for about 4-5 minutes, until it thickens.  Remove from heat.
4.  Add cheese, stir, and cover quickly.  Let sauce stand for at least 10 minutes.

Source:  Our Best Bites

Baked Chicken Parmesan

And the lighter recipes continue.... :)  I love chicken parmensan, and came across this lighter, baked version.  I have to say, I was very pleasantly surprised with this one.  I didn't think anything could beat the fried goodness of my usual chicken parmesan, but this is pretty darn good.  In fact, I might even like it better.......  Did I just say that?  Yes, lighter is better.  At least in this case.  Enjoy! :)

Printable Version

Ingredients:
4 boneless, skinless chicken breasts
3/4 cups Italian bread crumbs
1/4 cup parmesan cheese
2 tablespoons butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara sauce
cooking spray

Directions:
1.  Cut each chicken breast into two cutlets.
2.  Combine breadcrumbs and parmesan cheese in a bowl.
3.  Lightly brush each cutlet with melted butter.  Dip each cutlet in bread crumb mixture, covering completely.
4.  Place breaded cutlets on baking sheet and lightly spray the top of each cutlet with cooking spray.
5.  Bake at 450 degrees for 15-20 minutes.  Turn chicken over and bake another 5 minutes.
6.  Remove from oven, spoon sauce over each cutlet and top with cheese.  Bake another 5 minutes or until cheese is melted.

Source:  Skinny Taste

Pulled Pork Sandwiches

Printable Version

Ingredients:
4 pounds pork roast (shoulder or butt)
2 onions, sliced
1 cup Pepsi
1 (18 ounce) bottle BBQ sauce (We like Kraft's Sweet and Spicy Chipotle)
hamburger buns or rolls
extra BBQ sauce for serving (optional)

Directions:
1.  Place one onion in the bottom of the crock pot.
2.  Put roast in crockpot and top with the second onion.  Pour ginger ale over top.
3.  Cover and cook on low for about 12 hours.
4.  Remove the meat, strain, and discard all liquid and onion.
5.  Shred the meat, and discard remaining fat, bones, and skin.
6.  Return shredded meat to crockpot and stir in BBQ sauce.
7.  Cook an additional hour.

Source:  Food.com

Pasta with Tomato Cream Sauce

My husband absolutely loves pasta.  So, I am always on the lookout for ALL different kinds of varieties of pasta :)  Who knows, maybe someday I will attempt homemade pasta.  Someday.  That would be awesome. But, I think I need to build up to that moment in my life.  It seems like one of those big steps where once you cross the line, there is no going back!  I don't think I'm ready for that yet.  So, in the meantime, here is another delicious pasta that is yummy, creamy, tomato - y, and will warm you up as winter starts melting into spring :) Enjoy!


Printable Version


Ingredients:

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, finely diced

4 cloves garlic, minced

2 (15 ounce) cans tomato sauce

salt and pepper, to taste

dash of sugar, to taste

1 cup heavy cream

grated parmesan or romano cheese, to taste

fresh basil, chopped

1 1/2 pounds fettucine

Directions:

1.  Cook pasta according to package directions.

2.  Heat butter and oil over medium heat.  Add onions and garlic, and saute for a minute or so. 

3.  Pour in tomato sauce and add salt, pepper, and sugar to taste.  Stir and cook over low heat for 25-30 minutes, stirring occasionally.  I like to blend sauce in the blender so it's nice and smooth.

4.  Remove from heat and stir in cream.  Add cheese to taste.  Stir in pasta and basil.  Serve immediately.

Source:  Pioneer Woman

Broccoli Cheese Soup

Who doesn't love a good bowl of homemade soup in the winter??  I for one, just LOVE them!!!  We are about to have a winter storm roll in tonight, which set the stage perfectly for a delicious, warming bowl of soup :)  If you happen to have any bread bowls to enjoy this soup with, even better!!!  Enjoy!

Printable Version

Ingredients:

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 cup flour
1/4 cup butter
Pepper to taste
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed broccoli

Directions:

1.  Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. 

2.  Heat milk in microwave for 1-2 minutes. 

3.  In a separate, medium-sized pot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. 

4.  Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli.  

Source:  My Kitchen Cafe

Zucchini Ricotta Bake

I'm excited to present this recipe to you!!  As I mentioned earlier, I love Italian food.  I thought it might be fun to try a new, veggie lasagna style dish and came across this yummy recipe! :)  Make sure you have some good old french bread on the side, and you will have yourself a delicious meal.  Enjoy!

Printable Version

Ingredients:
2 pounds zucchini
1 (15 ounce) package ricotta cheese
1 egg
1/2 cup dry bread crumbs, divided
5 tablespoon grated parmesan cheese, divided
1 tablespoon parsley
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
1 jar (28 ounces) spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Directions:
1.  Cut zucchini lengthwise into 1/4 inch slices.  Steam for 5-6 minutes or until tender.
2.  In a large bowl, combine ricotta, egg, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano, basil, and pepper.  Set aside.
3.  Spread 1/3 of spaghetti sauce in a greased 13 x 9 inch baking dish.  Sprinkle with 2 tablespoons bread crumbs.  Cover with half of the zucchini, then ricotta mixture and mozzarella.  Repeat layers of sauce, zucchini, ricotta mixture, and mozzarella.  Sprinkle remaining bread crumbs and mozzarella over the top.
4.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer.

Pepperoni Pasta Bake

I don't know about you, but I am a lover of all foods Italian!  Pizza and pasta are some of my favorite foods :)  So, when I came across this recipe that combined both into one, I couldn't refuse!  Enjoy this simple and yummy pasta dish :)

Printable Version

Ingredients:
8 ounces pasta
1 jar (28 ounces) spaghetti sauce
1 package (8 ounces) sliced pepperoni
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) tomato sauce
2 cups mozzarella cheese, shredded

Directions:
1.  Cook pasta according to package directions.
2.  Combine 2 1/3 cups spaghetti sauce, pepperoni, onion, parmesan cheese, garlic powder, salt, pepper, and red pepper flakes in a bowl.
3.  Drain pasta and combine with spaghetti sauce mixture.
4.  Put mixture into a greased 3 quart baking dish.  Pour remaining spaghetti sauce and tomato sauce over the top.
5.  Cover and bake at 350 degrees for 40-45 minutes or until bubbly.  Sprinkle with mozzarella cheese and bake uncovered for 5-10 more minutes until cheese is melted.

Source:  Taste of Home Cookbook

Baked Potato Soup

Just as a little background, I'm actually not a big baked potato fan.  But, as a creamy soup???  Yes please!!!! I really enjoy soups on these cold, fall days where all you want to do is snuggle up and eat something that will warm you right up.  And, in my opinion, it made for some good comfort food as well because I am not really excited for the winter months ahead!  ha ha.  Don't get me wrong, I love the winter, snow, and fun things to do, but I feel like winter can drag on too long sometimes.  I'll take a couple months and be done :)  Anyways, I REALLY enjoyed this soup.  Try it out sometime!

Printable Version

Ingredients:
2 tablespoons butter
2-3 cloves garlic, minced
1/2 cup flour
4 1/2 cups milk
1 (14 ounce) can chicken broth
4 baked potatoes
1 1/2 cup cheddar cheese, shredded
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup sour cream
1/4 cup green onions, chopped
8 slices bacon, cooked and crumbled

Directions:
1.  In a large pot, melt butter.  Add garlic and saute for 30-60 seconds.
2.  Slowly add milk, stirring constantly to eliminate lumps.  Whisk until smooth, then add chicken broth.
3.  Bring soup to a boil and heat until thickened.
4.  Turn heat down, and scoop the inside of the potatoes into the soup.  Smash the large clumps with spoon.
5.  Add cheese, salt, pepper and green onions.
6.  Remove pan from heat, add sour cream, and half the bacon.  Top soup with sour cream, green onions, extra cheese, and bacon.

Source:  Our Best Bites

Baked Creamy Chicken Taquitos

Okay, so I have this thing where I LOVE Mexican food.  When I saw this recipe for Taquitos the other week, I knew I had to try them!  And, let me tell you, they were delicious.  I thought we would be eating them again for another meal, but they were gobbled faster than I could entertain the idea :)  They have such a delicious, creamy, flavorful sauce....cheese....and chicken all wrapped up into amazingness!  Enjoy!

Printable Version


Ingredients:
1/3 cup (3 ounces) cream cheese
1/4 cup salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons cilantro, chopped
2 tablespoons green onions, sliced
2 cups chicken, shredded
1 cup cheese, grated
small corn or flour tortillas
kosher salt
cooking spray


Directions:
1.  Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine, then add cilantro and green onions. Next, add chicken and cheese and combine well.
3.  Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll it up as tight as you can.
4.  Place taquitos seam side down on the baking sheet, making 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.
5.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Source:  Our Best Bites

Chicken Cordon Bleu

So, I have to admit that I have never made chicken cordon bleu before, but I have always loved it!  I was under the impression that it was really hard to make, so I never tried it before.  Well, this recipe is very easy, and it turned out delicious!  I was thinking that we would have some of these leftover for another dinner, but my husband gobbled all of them up :)  Not only do they taste delicious, but they are weight watcher approved, so you don't have to feel guilty about them.  That's right, doesn't get much better than that!  I hope you guys enjoy these as much as we did!

Printable Version

Ingredients:
4 chicken breast halves
2 eggs
1 tablespoon water
3/4 cup seasoned bread crumbs
24 slices thin deli ham
12 slices swiss cheese
salt

Directions:
1.  Cut chicken breast halves into cutlets.  I usually get about 3 cutlets per breast half. Once they are cut, you can pound them to make them thinner (which makes it easier later!)
2.  Place 2 slices of ham and 1 slice of cheese (cut in half to fit better) in the middle of eat cutlet.
3.  Wrap chicken around ham and cheese.  Use toothpicks to secure all edges of the chicken closed.  Make sure to get all edges so the cheese doesn't come out.  Season chicken with salt.
4.  Mix egg and water together.  Dip each piece of chicken into the egg wash, then cover with bread crumbs.

This is what mine looked like all wrapped up and breaded:

5.  Place onto a greased cookie sheet, and lightly spray each piece of chicken with cooking spray.
6.  Bake at 350 degrees for about 25 minutes, or until cooked through.

Source:  Skinny Taste

Honey Lime Enchiladas

Bring on the Mexican food!!!  I love a good tortilla stuffed with chicken, cheese, and drenched in enchilada sauce, sour cream, guacamole, and tomatoes :)  I loved this recipe because the chicken has a slight sweet taste with lots of delicious flavor!  Hope you enjoy as well :)

Printable Version

Ingredients:

1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Directions:

1.  Mix together honey, lime juice, chili powder, and garlic powder.  Add to chicken and let soak for 30 minutes.
2.  Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3.  Fill tortillas with shredded chicken and desired amount of cheese.  Roll and place in baking pan.
4.  Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5.  Bake at 350 F for 30 minutes.

Source:  The Sister's Cafe