Chicken Fajita and Black Bean Egg Rolls

Chicken Fajita and Black Bean Egg Rolls


Ingredients:
2- chicken breast (seasoned with fajita seasoning and baked at 400F for about 25-30 mins)-shredded
1-can low sodium Black beans, drained and rinsed
1- cup frozen corn kernels
1-2 cups of shredded cheese, mexican blend (all depends on how cheese you want it)
1-package egg roll wrappers
*optional*
salsa/pico de gallo
jalapenos, bell peppers

Directions:
Preheat oven to 350.
In a bowl mix together chicken, beans, corn, cheese and other ingredients.  Lay out 1 egg roll wrapper, place 2 heaping tablespoons of chicken mixture in middle.  Fold in 1 corner, then 2 side corners and roll to last corner to close. (Use this diagram to see how to roll)  Repeat for the rest of the wrappers.
Spray egg rolls with non-stick cooking spray.  Bake on a cookie sheet for 12-15 minutes or until wrappers are golden brown and crunchy.

These came out really good.  I got the idea from a vegetarian recipe I found on Pinterest.  I used stuff that I had laying around my kitchen, I wish I had some salsa to add o the mixture to make it more southwestern, I'll have to try that next time.  I think some queso on top would make them even more delicious!
If you're interested be sure to follow me on Pinterest

Chicken Enchilada Pie

So this is a small variation of what my mom has been making since I was little. It looks kind of nasty when you're making it, I'm not joking it looks so gross, but it tastes absolutely amazing!

Ingredients:

2-3 chicken breast, boiled and roughly chopped, with some of the boiling water reserved

1 sm can low sodium cream of mushroom soup

2 (8oz) cans enchilada sauce, your spice preference

1 can low sodium black beans, drained and rinsed

1-1.5 cups frozen corn (or 1 can corn drained and rinsed)

small can or 3tbsp salsa (optional)

4+ cups "mexican blend" cheese

about half a bag of your favorite tortilla chips

Directions:

For the boiled chicken breasts:

Season both sides of chicken breast with salt, pepper, garlic powder, and onion powder to taste. Sear both sides in stock pan, then reduce heat and add 4-6 cups of water, just enough to cover chicken breasts all the way. Boil until cooked most of the way to all the way through. For this recipe I did most of the way though because the chicken will cook the rest of the way though in the oven.

For the pie:

Preheat oven to 350 degrees. Spray 13x9in pan with non-stick cooking spray.

In a sauce pan over low heat combine cream of mushroom soup, enchilada sauce, and salsa. Add in black beans, corn, and chicken and stir to combine.

Break or used crushed tortilla chips on bottom of prepared pan, then using whole chips line the edges, with them standing up. Then layer chicken mixture, cheese, chips (I did it twice) ending with the remaining chicken mixture over chips and lots of cheese. Pour a little of the reserved chicken broth over the top of the cheese, it will help keep the pie from drying out.

Cook pie for 15-20 minutes or until cheese is melted and top of edge chips are lightly toasted. Serve warm with cheese and tortilla chip garnish!

Enjoy!

Chicken and Dumplings

Ingredients:

4 - boneless skinless chicken breast, cut into strips or cubed

4 cups water

1-2 carrots, peeled and chopped

2- stalks celery, cleaned and chopped

2-3 medium potatoes, cubed

1 can biscuits(8 count), cut into quarters or 1/6th's, depends on thickness preference

1 chicken bouillon cube(optional)

salt and pepper to taste

1tsp flour mixed with water(optional)

Directions:

Bring water to a boil and and salt, add chicken. Cook chicken most of the way threw and add chicken bouillon cube, potatoes, carrots and celery (you can add the carrots and celery in a little later if you like them more aldente). Cook until tend then add biscuit pieces and more salt and pepper to taste. Cook 5-7 minutes, or until dumplings are cooked through, to help them cook faster stir them under the water and chicken. If you want to thicken the liquid add in the flour and water mixture until thickened to your liking.

Chicken Tortilla Soup

Ingredients:

2-3 Chicken Breast, about 2 lbs, boiled and cubed or shredded

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 small white onion, diced

1-2 cloves garlic, minced

1 small serrano pepper, seeded and diced

1 can, whole or diced, tomatoes with juice

1 can, black beans, drained and washed

1/2-1 cup frozen corn

1-1.5 cups minute rice, depending on who thick you like it

salt, pepper and chili powder to taste

4 cups chicken broth, I used the water I boiled the chicken in(or water)

Cheese and Corn Tortillas for garnish

Directions:

Saute onion and garlic until translucent. Add in peppers, tomatoes, black beans, and chicken. Add salt, pepper and chili powder to taste, then pour in chicken broth, bring to a simmer. Add in rice and then let simmer for about 5 more minutes.

Serve with corn tortilla and cheese

Fajita Enchilada Lasagna

This is my lazy way of making enchiladas, no rolling necessary.

Ingredients:

9 corn tortillas

2 chicken breast

1-2 cups of shredded cheese (depending on how cheesy you want it)

1 can Old El Paso enchilada sauce

salt and pepper to taste

fajita seasoning.

Directions:

Preheat oven to 375 F

Spray a baking pan with non-stick cooking spray.

Salt, pepper and fajita season both sides of chicken breast. Either grill or bake chicken.

After chicken is cooked and cooled shred. Pour in about half a can of enchilada sauce into shredded chicken and mix well.

Layer 3 tortillas, then a third of the cheese, half (or most) chicken mixture, 1/3 cheese, 3 tortillas, rest of chicken mixture, 3 tortillas. Pour remaining enchilada sauce over, then top with remaining cheese.

Bake for 15-20 minutes.

Feel free to layer more, I only had enough ingredients to do "2" layers

Semi-Homemade Chicken and Shrimp Gumbo

Ingredients:

1/2 lbs chicken breast (about 2), cubed into bite size pieces

1/2lbs shrimp, uncooked shelled and deveined(I used frozen)

1-2 cups chopped okra (I used frozen, less slimy that way =p)

1 -14oz can Reduced Sodium Chicken Broth

4 cups water

old bay seasoning

salt and pepper

onion and garlic powder

1 box Zadarans Gumbo mix

Directions:

Sprinkle chicken bites with salt, pepper, garlic powder, onion powder and old bay on all sides. Brown chicken in a little drizzle of EVOO. Once browned add Zadaran's seasoning, chopped okra, chicken broth and water. Bring to a boil and cover, let simmer for about 15 minutes. Add Shrimp and let simmer covered for another 10 minutes.

Your basically following the directions on the box, I'm just adding to it =p

I added a little more cooked rice because I like lots of rice and the served it with a side of cornbread!

Zesty Chicken Parmesan

I made this last night and served it over whole wheat angel hair pasta, my favorite pasta sauce and fresh grated cheese. This makes enough for 2 servings, but is easily doubled.

Ingredients:

2- Chicken Breasts, pounded to the thinness desired, the thinker it is the faster they cook!

1 cup- mixture of zesty and italian bread crumbs and grated parmesan cheese

1 tsp Italian seasoning

salt and pepper to tasty

cooking spray

Directions:

Preheat oven to 400 F and either line or spray a baking sheet

Once chicken is pounded to desired thickness, salt and pepper each side.

Dredge each breast through the bread crumb mixture, your you can pour it over on the prepared dish.

Sprinkle the Italian seasoning over the top of the breasts.

Spray the cooking spray over the top of the breast, it helps the tops to come out nice and crispy.

Bake for 25 minutes or until chicken is cooked all the way though, don't over cook!

Easy Cheesy Chicken Enchiladas

Made these tonight, makes 8 enchiladas!

Ingredients:

8-16 corn tortillas, if you want to double up use 16 since they do rip easily

2 chicken breast, about a pound, boiled and shredded

2+ cups of mexican blend cheese

1 (8oz) can Old El Paso enchilada sauce, I used the mild sauce

Directions:

Preheat ove to 375 degrees

Spray cooking dish

For boiling the chicken: in 6 or so cups of water boil both chicken breast, salt and pepper the water, or add a chicken bouillon cube. remove chicken once cooked all the way through, let cool then shred. Save about 1/2 cup of the broth to pour over the enchiladas.

For enchiladas: in a bowl mix together shredded chicken, 3/4 can of enchilada sauce and 1 cup of cheese. Spoon mixture onto one end of tortilla and roll, place in dish with seam side down. Repeat 7 more times. There might be some chicken mixture left over, just pour the rest on top of the enchiladas. Then pour remaining sauce over enchiladas. Cover the top with remaining cheese.

Cook in preheated oven for 20-25 minutes, until cheese is melted and everything is heated through.

**To spice it up add a couple spoonfuls of salsa to the chicken mixture, tasty!!

Broccoli Cheese Stuffed Chicken

So I made this tonight and though it needs a little tweaking it was SUPER good!

Ingredients:

4 - boneless skinless chicken breast pounded to about 1/4in thick

1 can - Campbell's Cheddar Cheese Soup or Broccoli Cheese Soup

1.5-2 cups - frozen broccoli florets

1-1.5 cups - Italian Style Bread Crumbs (enough to dredge the stuffed chicken in)

Salt and Pepper to taste

toothpick to keep chicken together

Directions:

Preheat oven to 400 Degrees

Put frozen broccoli in microwaveable bowl with a little water and steam in microwave for 1-1.5 mins. Once broccoli is finished drain and give it a rough chop.

Add cheddar cheese soup to chopped broccoli and salt and pepper to taste.

Take chicken and salt and pepper both sides (completely optional, I do this all the time though)

Put 1-2 spoonfuls, just enough to not make pouch over flow too much, of cheese and broccoli mixture into center of chicken breast and then close and hold chicken with toothpicks.

Dredge each breast through the breadcrumbs and place on baking sheet, I would line it just incase the cheese boils over.

Bake for 20-30 mins, or until chicken is cooked all the way through.

Serve over brown or white rice and enjoy! Please feel free to comment with tweaking suggestions! Picture to come soon I promise!

Chicken Divan

Made this last night, it was very tasty and super filling! It makes at least 2 servings.

Ingredients:

2- Skinless Chicken Breast, pounded to about an inch thick

1-can Campbell's Broccoli Cheese Soup

1/2- can water or fat free milk

1.5 cups - Broccoli and Cauliflower mix(or just Broccoli)

1/2 cup - bread crumbs, I did a mixture of plain and Italian

1 cup - mixed shredded cheese, I used a mexican blend

salt and pepper to taste

Directions:

Preheat oven to 400 degrees

Salt and peper both sides of chicken breast. Place chicken in a glass baking dish.

Pour/spread broccoli cheese soup over chicken and then pour the water over.

Sprinkle half the bread crumbs over chicken.

Bake chicken for 15 mins. Remove chicken from oven.

Pour broccoli and cauliflower over top. Sprinkle with rest of bread crumbs and cover with shredded cheese. Return to oven for an additional 10 mins or until chicken is cooke all the way through.

Served over white rice and enjoy!

Chicken and Broccoli

Sorry I don't have a picture of this one yet, but when I make it again I'll be sure to take a picture of it ^_^

This I served tonight to my mom, dad and grandma with brown rice, but I'm sure it would go really good with steamed white rice.

Servings: 4

Ingredients:

4 boneless-skinless chicken breast, cut into strips(however big or small you want)

2 tbsp oil, vegetable/canola/peanut

1-2 cloves of garlic, minced

1.5-2 heads fresh broccoli, cut into pieces. or 1 bag frozen broccoli

1-2 tbsp soy sauce(we used low sodium), all depends on your salt preference

pepper

1 cup water with 2 tsp cornstarch(or flour) mixed in

Directions:

In a wok or large skillet heat oil and add garlic, let cook 2-3 mins, don't let the garlic burn.

Add the chicken and pepper it to taste. Cook most/all the way through. 5-8mins(depending how thick your chicken is cooked)

Add broccoli and soy sauce and cook until tender.

Stir in Cornstarch-water mixture and stir until sauce is to the thickness you like.

Serve with white or brown rice!

*I like a little spice =p so when I made it tonight(see pic) I added a pinch of red pepper flakes, and thickened with about a tsp of flour mixed in water, served over steamed white rice and it was DELICIOUS!!!*

Chicken Wrapped Asparagus

So I made this last night, it turned out really good. I paired it with brown rice that I made in my rice cooker, using chicken broth instead of water to give the rice a little extra flavor. Since this is my own recipe I only made enough for 2 servings, but it's not at all hard to double this recipe to make it for 4 people. So here goes:

Ingredients:

2 Chicken Breast

8-12 Asparagus Spears, I used fresh but you can use frozen

Salt and Pepper

1/2 -1 cup*just enough to coat the outside of the chicken* of bread crumbs of your choice (I did a mixture of Zesty, Italian and a little Paramsean Cheese)

Directions:

1) Preheat oven to 400 F

2) Place chicken on a cutting board and cover with plastic wrap. Using a mallet or large frying pan, pound chicken to about a 1/4 inch thick. Pat chicken dry.

3)*optional* Salt and pepper the inside of the chicken(where the asparagus will be place) or the asparagus

4) Place 4-6(depending on their size) asparagus spears on one end of the chicken breast, then roll and secure with a toothpick.

5) Dredge rolled chicken in breadcrumbs and place crease side down on a greased baking pan.

6) Bake for 20 mins, or until chicken in cooked all the way through.

*Before serving don't forget to remove the toothpick!

Chicken and Dumplings

A Rachel Ray Recipe of one of my favorite dishes...I wonder if it will be as good as Eingles?!

Ingredients:
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Directions:
Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Buffalo Chicken Calzone with Blue Cheese Dip

Ingredients
For calzone:
Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke
1 teaspoon hot sauce
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped

Directions
Preheat oven to 450 degrees F.

Coat a large baking sheet with cooking spray.

In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.

Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.

Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.

For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.

Serve calzone sliced with sour cream dip on the side.

*I think if I try this I would do Ranch dipping sauce, only because I don't like blue cheese =p*