Sunday, January 24, 2010

Lime Chicken Tostadas

This one will add some kick to your chicken!  The recipe below is for tostadas, but we made tacos instead.  I have noted those changes in red.

Lime Chicken Tostadas
½ C lime juice
¼ C soy sauce
¼ C vegetable oil
1 TB honey
2 tsp minced garlic
1 ½ tsp chili powder (optional)
1 lb boneless chicken breasts or tenders (I used pre-cut chicken strips)
Corn tortillas (Taco shells)
Shredded Monterey Jack cheese (Cheddar Cheese)
Shredded lettuce
Refried Beans

Mix first 6 ingredients to make a marinade. Add chicken, cover and refrigerate at least 4 hours (best if over night). Cook or grill chicken. Cut into strips.

For tostadas, brush each side of the tortilla with oil and place on grill or pan and brown each side. Sprinkle tortilla with cheese, lettuce and chicken.
For tacos, spread beans inside the taco shell,add chicken and then favorite toppings after that.

**Optional toppings: Salsa, guacamole, sour cream, cilantro and green onions.

Wednesday, January 20, 2010

Bacon Wrapped Chicken

This one is definitely a keeper!

4-6 boneless, skinless chicken breasts
1 8 oz. cream cheese
½ C grated mozzarella cheese (I used 1 slice of Provolone per chicken and did not mix it with the cream cheese)
½ tsp garlic powder
Salt and pepper to taste
Bacon, partially cooked (I used turkey bacon and did not partially cook it)
Favorite BBQ sauce

Pound out chicken breasts with meat tenderizer. Mix together cream cheese, mozzarella, garlic and salt and pepper. Divide mixture between chicken breasts. Spread mixture on each chicken breast and fold in half. Wrap with bacon. Use a toothpick to keep bacon from coming unwrapped.   Cover bottom of a casserole dish with BBQ sauce and place chicken in the dish. Pour BBQ sauce on top of chicken. Bake uncovered at 350° for 45 minutes.

Saturday, January 9, 2010

Tuscan Pumpkin Soup

The name and color of this soup was very daunting to me but I really wanted to try it. It was actually pretty good. You don't really taste to much of the pumpkin, more so the chicken broth.  It tastes very similiar to chicken noodle soup, only orange!

Tuscan Pumpkin Soup

2 TB Olive oil
2-4 cloves minced garlic
2 celery stalks chopped
½ large onion chopped
6 C chicken broth
1 15 oz. canned pumpkin
2 C cut, cooked chicken or turkey
1-2 cans great northern white beans (rinsed and drained)
Parmesan cheese

Sauté in olive oil:
Garlic, celery and onions

Smooth together:
Chicken broth and pumpkin

In large pot, add chicken/turkey and beans with all other ingredients and heat thoroughly. Serve with parmesan cheese on top.

**After following the first two steps, I combined mine in the crock-pot and let it simmer for a few hours.

Sunday, January 3, 2010

Santa Fe Chicken

I can't believe that a whole year has passed since I started posting recipes.  My goal for this coming year is to  meal plan for the entire month and to try at least 4 new recipes a month.  Wish me luck! So here is recipe #1 for the month of January. I will be the first to admit that this is one of those meals that is hard to make look good in a picture, but it definitely tasted great.  It has a little bit of a kick to it.  I served mine with rice and tortilla chips and sprinkled it with cheddar cheese. 

4-6 chicken breasts cooked and shredded
1 can black beans rinsed and drained
1 can corn rinsed and drained
1 jar of mild green salsa
1 8 oz. pkg of cream cheese

Place everything in the crockpot and cook on high for 5-6 hours.
We sprinkled ours with cheddar cheese and added tortilla chips on the side.

**This is half of the original recipe and it still made ALOT.  Plenty of leftovers!