Tex-Mex Chicken Salad Sandwiches

Who knew it was so hard to stream videos unless you have the latest and greatest gadgets?  Up until a few months ago, I still went to the video store and rented videos, but since they all closed down I was forced to find another way.  Yes, I realize I was probably one of the last people to convert.

I still have an old-school big screen T.V.  The kind that are giant and stand on the floor.  Who cares, it still works great.  So, since we have an X-Box 360, we figured the easiest thing to do would be to buy a wireless connector and X-Box Live and stream videos that way.  The next thing we know, our X-Box has the "Red Ring of Death".  A few internet searches later, we find a fix involving Q-Tips.  Very high-tech, I know :)  That worked for a little while, but the X-Box is officially dead.   

So, we head to Costco and pick up a Blu-Ray player with built in Wi-Fi, except the only problem is our old-school T.V., that still works just fine, doesn't have and HDMI plug.  Sheesh. . . so, now we've gotta get an HMDI plug converter.  Maybe I should just give in and buy a new T.V. with built in Wi-Fi?

How do you guys stream your videos?

Anyway, while I was at Costco, I picked up one of their amazing rotisserie chickens and decided to make some chicken salad sandwiches, but I wanted to add a little Tex-Mex flair.

They turned out delicious and are a perfect and easy meal to enjoy while watching old episodes of One Tree Hill on Netflix :)  

Tex-Mex Chicken Salad Sandwiches

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. cooked and shredded chicken (rotisserie works great)
1/4 c. mayonnaise (I use light)
salt and pepper, to taste
taco seasoning, to taste
1 roma tomato, diced
2 green onions, minced
1 roasted poblano pepper, peeled, seeded and chopped
    or you can use 1 can of diced green chiles
3 Tbl. chopped cilantro, opt.
1/2 c. Monterey Jack cheese, shredded
3 ciabatta buns, toasted

Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.  

Linked up at Time to Sparkle!

Cheesy, Chicken, Broccoli and Quinoa Casserole

Chicken and Rice Casserole move aside . . . Quinoa is taking over :)

This has become a new favorite dish of mine.  Immediately after I ate it the first time, I added it to the menu again the following week and have eaten it countless times since.

  I can throw this dish together so fast that it is perfect for a weeknight. 

It is so creamy and delicious and I feel like I'm being healthy when I eat it.  Last time, I used low-fat Cheddar cheese and it was just as good.  That was my first time ever using a low-fat Cheddar and I thought it tasted the same as regular and it melted just as well.  

Instead of making the same old Chicken, Broccoli and Rice Casserole next time, do yourself a favor and make this instead.  

Cheesy, Chicken, Broccoli and Quinoa Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. quinoa, cooked according to pkg. directions
1 1/2 c. cooked chicken, diced or shredded
2 c. steamed broccoli florets
1 Tbl. unsalted butter
1 roasted red pepper, chopped, opt.
2 Tbl. flour
2 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
pepper, to taste
2 Tbl. plain Greek yogurt
3/4 c. Cheddar cheese, grated

For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/4 tsp. Johnny's garlic seasoning (or garlic powder)
butter spray or 1 tsp. melted butter

Cook quinoa according to package directions.  In a large, oven-safe skillet, over medium heat, melt the butter; add the red pepper and saute for two minutes.  Whisk in the flour until a thick paste forms.  Gradually whisk in the milk.  Add chicken bouillon powder, Italian seasoning, onion powder and pepper.  Continue cooking until thickened and creamy.  Stir in the Greek yogurt and grated cheese.  

Add the cooked quinoa, cooked chicken and steamed broccoli and stir together until everything is evenly coated in creamy sauce.  Sprinkle Panko bread crumbs, parsley and Johnny's garlic seasoning over the top and spray with butter spray.  Place in the oven and broil for a few minutes to toast the bread crumbs.  Serves: 2-3.

Crispy Chicken and Roasted Garlic Flatbread Pizza

So, I've been reeeeally lazy lately with dinner.  With the exception of Sunday dinner, I have been making super fast and simple recipes.  I always get like this in the Summer.  When it is so hot outside, I don't like spending as much time standing over the stove cooking dinner.

Pizza is one of those meals I have been really lazy with.  Even though my homemade pizza dough is easy to make, I have been buying Naan bread to use instead.  One package comes with two flatbread, which is perfect for two people.  Already made flatbread crust means no dirty dishes.    

You know what else I have been using a lot lately?  Tyson Panko Crusted Chicken Tenders.  Ever since I first found these delicious chicken tenders at Costco, I have been using them non-stop (like in these Chicken Parmesan Crescents).  They are baked, not fried and they get nice and crispy.  I used one and half per flatbread and pretty much had chicken in every bite.    

The white sauce uses roasted garlic.  Roasted garlic has a delicious sweet and mild garlic flavor.  You might get scared away seeing you will need 6 or 7 cloves, but it's not too strong.  If you really like garlic, you could add even more.  Serious.  

You can roast the garlic ahead of time and keep it in the fridge.  I roasted mine on a Sunday and kept it in a sealed container for a few days, until I made this pizza.  

The instructions for this pizza look really long and you might be wondering what happened to easy lazy pizza, but it really is so easy.  Roast the garlic a few days prior and have that done.  Bake the frozen chicken tenders while you spend less than 10 minutes on the white sauce.  Top your flatbread with all the yummy ingredients and bake.  

This flatbread pizza is so so GOOD!! 

Crispy Chicken and Roasted Garlic Flatbread Pizza

From: Jenn@eatcakefordinner

(Printable Recipe) and (Printable with Picture)

Roasted Garlic White Sauce

adapted from: What Megan's Making

1 head of garlic, roasted

  You will need 6-7 garlic cloves for the sauce

1 Tbl. unsalted butter

2 Tbl. all-purpose flour

pepper, to taste

1 c. low-fat evaporated milk

1/4 c. Parmesan cheese, grated

For the Pizza

1 package Stonefire Naan bread (2 flatbread per package)

3 Tyson Panko Crusted Chicken Tenders, baked and sliced

2 c. fresh spinach, chopped

1/2 - 1 red bell pepper, chopped (depending on how much you like)

1 c. shredded Monterey cheese (or Mozzarella)

herbs of choice, to taste (parsley, oregano, rosemary, Italian seasoning, etc.)

To Roast Garlic (this can be done days a head of time):  Preheat oven to 400 degrees.  Peel most of the loose, papery, outer layers off the garlic.  Leave the head itself intact with all of the cloves connected.  Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves.  Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic.  Wrap the garlic in foil and roast in the oven for 30-35 minutes.  You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper. 

For the Pizza:  Preheat oven to 425 degrees.  In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter.  Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter.  Saute for one minute.  Add the flour and whisk until blended; cook for 2 minutes, stirring frequently.  Slowly whisk in the evaporated milk and pepper.  Cook until reaches desired thickness.  This will happen really fast.  If it gets too thick for your liking, you can always add some more milk.  Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads.  Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken.  Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs.  Bake for 5-10 minutes or until cheese is melted and bubbly.  Slice and serve.  Serves: 2    

Linked up at Weekend Potluck!

Chicken Parmesan Crescents

I am about to tell you some very important information.  The day after I made these pockets, "The Mr." already requested them again.  WHAT?  That doesn't happen too often around here.  There are a lot of dishes I make that he really really likes, but he almost never requests it again the NEXT day.

These were extremely good.  AND did I mention there are only six ingredients?  All you do is bake some breaded chicken tenders, dip them in sauce and roll up in a crescent roll with some cheese.  It might seem like there is too much sauce and you might worry that the bottom will get soggy, but mine do not.  The bottoms bake up exactly as they should.  

If you are still worried about it, you could always roll up the chicken and cheese in the crescent and serve the sauce on the side for dipping, which I have also tried.

I have now made these several times and we love them.

My favorite chicken tenders are Tyson Panko Breaded Chicken Tenders from Costco.   They are large enough that you can cut them in half and fill two crescent rolls.   

Chicken Parmesan Crescents

(Printable Recipe) or (Printable with Picture)

1 pkg. crescent rolls (8 per package)

4 breaded chicken tenders, baked (I like Tyson Panko Breaded Tenders)

8 small slices Cheddar or Mozzarella Cheese

1 jar spaghetti sauce, warmed

1/2 tsp. Johnny's Garlic seasoning (or garlic powder)
1/2 tsp. Italian seasoning

Cook chicken tenders according to package directions.  Preheat oven to 375 degrees.  Unroll crescent rolls and separate into 8 triangles.  Place a small slice of cheese on the wide end of each crescent.  Cut each chicken tender in half and dip in spaghetti sauce; let excess sauce drip off.  Place each chicken tender half on top of the cheese and roll up each crescent.  It will be messy and might seem like it's not going to work, but it will.  Place each rolled up crescent onto a lightly greased baking sheet.  Sprinkle Johnny's Garlic seasoning and Italian seasoning over the top of each crescent.  Bake for 13-15 minutes or until bottoms are golden brown.  Serve extra spaghetti sauce on the side, for dipping.  Serves: 3-4.      

Jenn's Notes: I have used both regular crescents and jumbo crescents and both work fine.  I used jumbo crescents in the pictures above.  

adapted from: Six Sisters' Stuff

Linked up at Weekend Potluck! and Saturday Night Fever!

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

It's almost Cinco de Mayo!  Is anyone planning a party?  

These taquitos are so FLAVORFUL and so DELICIOUS and not to mention - perfect for a crowd or for a small group.  Since they are baked, not fried, you can throw as many as you need on a baking sheet, bake and you are done.  Dinner is served.    

There is NO NEED to ever fry your taquitos.  I used to fry mine, but ever since I tried baking them, that is the only way I do it now.  They still get crunchy and you are saving yourself a ton of calories. 

 These are great on their own, but the Green Chile Sour Cream really takes them over the top.

You might also like:

Baked Creamy Chicken Taquitos with Creamy Cilantro-Lime Ranch

Baked Tex-Mex Taquitos

Green Chile White Sauce Beef Enchiladas

Baked Honey Lime Chicken Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts, cooked and shredded
     (it should equal about 3 cups of shredded chicken)
6 Tbl. honey
4 Tbl. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
7-8 corn or flour tortillas (I used half corn and half flour)
1 1/2 c. shredded Monterey cheese
chopped cilantro
kosher salt

Green Chile Sour Cream
1/2 c. sour cream (I used light)
2 Tbl. green salsa

Combine honey, lime juice, chili powder and garlic powder.  Pour over cooked and shredded chicken and stir well until all chicken is evenly coated.  Allow to marinate for at least 30 minutes.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray.  The filling that oozes out during baking gets really sticky, so don't skip lining your pan with the foil.

Microwave tortillas until pliable, 20-30 seconds.  Divide chicken filling, cheese and cilantro between tortillas.  Roll up tightly and place seam-side down on baking sheet.  Spray tops lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 15-20 minutes or until crisp.  Meanwhile, stir together the sour cream and green salsa.  Serve taquitos with green chile sour cream.  Makes around 7 or 8 taquitos.    

Linked up at Saturday Night Fever!

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.

These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  

It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  

Chicken Enchilada Stuffed Shells

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. cooked shredded chicken (rotisserie chicken works great)

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream (I use light)

1 roasted red pepper, chopped

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced

2 c. grated Monterey or Pepper Jack cheese

18 jumbo pasta shells, cooked

White Enchilada Sauce

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1/3 c. green salsa

1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

Linked up at and Saturday Night Fever

Chicken Florentine Red Pepper Sandwiches

This sandwich is soooooo GOOD.  It is loaded with flavor.  I adapted this awesome marinade recipe from these Sweet Dijon Pork Chops for this chicken and it is so flavorful.  We served with our favorite Roasted Ranch Veggies.

This sandwich filling is delicious, but you don't have to stop at sandwiches.  It is so versatile. You could make it into a pasta dish, a quesadilla filling, a salad topping, a creamy soup, a pizza topping and a grilled cheese.  Or, how about adding artichokes and cream cheese to make an amazing dip?  

Chicken Florentine Red Pepper Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, marinated
2 Tbl. olive oil (I used Avocado oil)
1 roasted red pepper, chopped (from a jar or homemade)
2 heaping cups fresh spinach, chopped
1/3 c. finely chopped onion
2 garlic cloves, finely minced
2 Tbl. crumbled Feta cheese, for serving
2 sandwich buns (I used Ciabatta), buttered and toasted

Sweet Dijon Chicken Marinade
juice of one orange (or lemon)
3 Tbl. Dijon mustard
1 Tbl. soy sauce
1/4 c. light brown sugar
a few dashes Worcestershire sauce
1/2 tsp. Italian seasoning
1 garlic clove, minced
1 Tbl. chopped green onions

For the marinade: Whisk together all ingredients and pour over chicken.  Allow to marinate as long as possible, preferably overnight.

To prepare:  Heat two medium skillets over medium heat.  Add one Tablespoon of oil to each of the pans.  To one pan, add the marinated chicken breasts, discarding the marinade.  Cook until internal temperature registers 165 degrees on an instant-read thermometer, flipping halfway through.  You will want to get some good color on the chicken.  

To the other pan, add the roasted red peppers and onion and saute until onion is tender.  Add the spinach and garlic and heat until spinach is cooked down.  Reduce heat to low.  Chop up the cooked chicken and add to the pan with the red peppers and spinach.  Stir to combine.  Serve on toasted buns and top each with some Feta cheese.  Serves 2.  

Jenn's Notes: You could add another chicken breast or two to the same marinade recipe and not have to double it. 

Slow Cooker White Chicken Chili

I had no idea it was supposed to snow today.  I headed out to work this morning in my toeless HIGH heels.  I opened my front door, saw all the snow and rather than walking back inside and down the hall to change my shoes, I figured  . . . it'll probably only snow for a minute.

Nope, it's been snowing all day long.  Luckily, it is soft snow and not icy slippery snow.

brrrrrr :)

Now, all I want is a bowl of this unbelievably delicious chili.  

I first had this at a Halloween luncheon back in October and LOVED it.  This is one white chicken chili that does not lack flavor.  It's a new favorite.

Make it and warm yourself right up.

Slow Cooker White Chicken Chili

adapted from: Josh B.
(Printable Recipe) or (Printable with Picture)

1/2 c. yellow onion, finely chopped

2 cloves garlic, minced

1 Tbl. cumin

2 Tbl. dried oregano

pinch red pepper flakes

pepper

4 chicken breasts

3 (15 oz.) cans Great Northern Beans, undrained

1 c. low-sodium chicken broth

2 (7 oz.) cans diced green chiles

3/4 c. sour cream

1/2 c. green onions, chopped

1/4 c. chopped cilantro

For serving 

shredded cheese

additional sour cream

Fritos or French Bread

Combine onion, garlic, cumin, oregano, red pepper flakes, pepper, chicken breasts, beans, chicken broth and diced green chiles in slow cooker.  Cook on low for 4-6 hours or until chicken is cooked through.  Remove chicken and shred.  Add chicken back to slow cooker along with the sour cream, green onions and chopped cilantro.  Taste and adjust seasonings, if needed.  Serve with desired toppings.  Serves 8.  

My Malibu Chicken

Apparently Sizzler has this chicken called Malibu Chicken.  I found a "copycat" recipe in one of my favorite cookbooks (Favorite Family Recipes).  It pretty much is like a crispy, super juicy, and flavorful version of a chicken cordon bleu and it's dipped in honey mustard sauce. 

I, of course, had to change up the recipe to my own taste.  I have no clue if it tastes anything like Sizzler's version?  If you want the original recipe, click HERE to check it out.

This chicken turned out darn near perfect.  Every single thing about it was mouthwatering from the crunchy cheesy bread crumb crust, to the juicy chicken to the ham and melted Swiss on top.  I served it alongside these Roasted Ranch Veggies and it was a meal to remember.  

"The Mr." kept telling me "This is SOOOOOO Good" and I couldn't agree more.   

Malibu Chicken

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. vegetable oil

2 chicken breasts, sliced in half horizontally

1 tsp. poultry seasoning

1 tsp. lemon pepper

2 eggs

1/2 c. all-purpose flour

1 c. Panko bread crumbs

1/4 c. freshly grated Parmesan

1 tsp. dried parsley

1 tsp. Johnny's Garlic seasoning (or garlic powder)

pepper

8 thin slices black forest ham

Swiss cheese, sliced

Honey Mustard

1/3 c. Mayonnaise (I use light)

1 Tbl. mustard

1 Tbl. Dijon mustard

1 Tbl. honey

1/2 Tbl. fresh lemon juice

a few dashes of Worcestershire

salt and pepper, to taste

Heat vegetable oil in a large cast-iron skillet over medium heat.  Slice chicken breasts in half horizontally, so you have four chicken cutlets.  Rub each cutlet with 1/4 teaspoon of poultry seasoning and 1/4 teaspoon of lemon pepper; set aside.  Whisk the eggs in a shallow dish.  Place the all-purpose flour in a separate shallow dish and combine the Panko, grated Parmesan, parsley, Johnny's Garlic seasoning and pepper to a 3rd shallow dish.   

Dip seasoned cutlets into the flour, then the egg and last in the Panko mixture, pressing to adhere.  Place cutlets into the hot skillet.  If your skillet is not large enough, you will need to cook the chicken in batches.  Cook until browned, about 5 minutes.  Flip and cook on the other side until browned and chicken reaches 165 degrees on an instant-read thermometer, about 5-7 minutes.  

Top each cutlet with a little Swiss cheese, two slices of ham each and then more cheese on top.  Place skillet in a warm 350 degree oven for a few minutes or until cheese is melted.  Remove from oven and serve with honey mustard.  

For the Honey Mustard: Stir together all ingredients.  Taste and adjust as needed.  

Jenn's Notes: It is easiest to slice the chicken in half horizontally while they are still partially frozen.

Linked up at Weekend Potluck!

Fiesta Ranch Chicken

Sometimes a girl just needs a super easy, not complicated, next to none hands-on-time dinner recipe. 

I love Fiesta Ranch Dip.  Have you ever tried it?  You mix it with sour cream and dip potato chips in it.    It has an awesome Mexican flavor.  Fiesta Dip was actually one of the first dips I started making and taking to parties.  Hello . . . what person can't mix a packet of seasoning with sour cream?  Once I started cooking, I started experimenting with more complex dips.  

I knew I would love the flavor of this chicken because of that Fiesta Ranch.  It might not be the most complex dish, but it has a great basic flavor that I think your family will enjoy.

Fiesta Ranch mix can be found next to the regular Ranch mix at your local grocery store.

Fiesta Ranch Chicken
adapted from: The 36th Avenue
(Printable Recipe) or (Printable with Picture)

3-4 chicken breasts
1 can cream of mushroom soup
1/2 c. sour cream
1 packet Fiesta Ranch mix
cooked rice, for serving

Preheat oven to 350 degrees.  Place chicken breasts in a 9x13-inch baking dish.  Stir together soup, sour cream and Fiesta Ranch mix.  Spread over chicken breasts.  Cover with foil and bake for 50-60 minutes (if chicken is frozen) or 35-40 minutes (if chicken is thawed) or until internal temperature reaches 165 degrees on an instant-read thermometer.  Serve over cooked rice.  Serves: 3-4.   

Jenn's Notes: I used 98% fat-free cream of mushroom soup and light sour cream.  Cream of chicken soup can be substituted for the cream of mushroom soup.  This can also be cooked in a crockpot.    

Linked up at Weekend Potluck! and Strut Your Stuff Saturday!

Baked Tex-Mex Taquitos

I was driving home from work today and I see this little maroon car stopped in the middle of the street.  I'm thinking oh no, the car must have stalled.  I slow down and prepare to stop incase they need help pushing the car to the side (even though I'm a wuss and wouldn't be much help) and as I get up to the car, there is a young girl typing on her cell phone.

Uh, what?

She didn't even bother to pull off to the side of the road to type her text, she just stopped in the middle of the road and figured no one was around, so it didn't matter.

What a smartie :)

Anyway,  I really wanted some homemade corn salsa, but since it has fresh avocado in it, we have to eat it pretty quickly before it turns brown.

My solution?  Mix the extra salsa in with some chicken and cream cheese and roll it up in a tortilla.

"The Mr." made his with flour tortillas and served with Taco Bell Fire Sauce (his latest and greatest hot sauce love) and I made mine with my favorite corn tortillas and covered in lettuce and extra corn salsa.

I LOVE corn salsa.

 Next time I make it, I will snap a few pics and share the recipe with all ya' all.

Until then . . . Stay clear of little maroon cars on the road :)

Serve alongside:

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Mexican Green Rice

Baked Tex-Mex Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, cooked and shredded
  (I bake mine with taco seasoning, lemon pepper, s&p)
4 oz. cream cheese, softened
1/2 c. Monterey cheese, grated
3/4 c. corn & bean salsa
juice of 1/2 a lime
3/4 tsp. cumin, or to taste
3/4 tsp. chili powder, or to taste
2 Tbl. chopped cilantro
6 corn or flour tortillas

Preheat oven to 425 degrees.  Combine all ingredients.  Taste and adjust seasonings, if needed.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling evenly between tortillas.  Roll up tightly and place, seam side down, on a foil-lined baking sheet that has been sprayed with cooking spray.  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 20 minutes or until crisp.  Serves 2-3. 

Jenn's Notes: I used a homemade corn and bean salsa, but you can purchase one at the grocery store.  If you can't find one, you can always use regular salsa and add some beans.  

Two Ingredient BBQ Chicken

This recipe is pretty much a no-brainer.  It is the simplest recipe ever.

We had a luncheon at work the other day and my friend, Nate, was in charge.  It was a dutch oven themed lunch.  We had dutch oven potatoes, pasta salads, barbequed ribs, this yummy barbequed chicken and desserts.

This chicken was so tender and juicy and had great flavor.  I couldn't believe he poured BBQ sauce over frozen chicken and that was it.  He didn't even add salt and pepper.  It's all about the BBQ sauce.  Sweet Baby Rays has great flavor and it's pretty peppery, so no seasonings are needed.

It's easy enough for a weeknight and tasty enough for Sunday dinner.    Delicious.  

Serve alongside:

Favorite Baked Beans

Roasted Ranch Veggies

Loaded Baked Potato Salad

Famous Daves Cornbread Muffins

Pumpkin Cornbread

Two-Ingredient BBQ Chicken

adapted from: Nate H.
(Printable Recipe) or (Printable with Picture)

4 frozen chicken breasts
1 bottle Sweet Baby Rays BBQ sauce

Preheat oven to 350 degrees.  Place chicken breasts in a large, oven-safe, pot (one with a lid).  Pour bottle of barbeque sauce over the top.  Cover with lid and bake for 50-55 minutes or until internal temperature reads 165 degrees on an instant-read thermometer.  Remove from oven and serve.

*This recipe is written using frozen chicken breasts, you can use thawed breasts, but your baking time will vary.

Mexi-Chicken

This whole dish is fabulous.  

Come on, just look at those ingredients.  Let's start with the chicken.  The secret to really good chicken is not overcooking it.  One of the best purchases I have made has been an instant-read thermometer.  I realized I had been way overcooking my meat.  Perfectly cooked chicken means tender and juicy and when you add an amazing rub like this one, it will have you begging for more.  This rub has become a go-to for me, because it adds so much flavor without having to marinate the chicken. 

The pasta portion of this dish is good enough you could eat it as your meal without any meat.  It is super creamy with a little heat and I added the same spices used in the chicken rub to tie the two together.    

So so good and easy enough for a weeknight.

Mexi-Chicken
(Printable Recipe) or (Printable with Picture)

Chicken
2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

Pasta
2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4    

Jenn's Notes:  This chicken rub has become one of my go-to rubs.  It goes great with many other dishes.  I have also made this pasta recipe and added cooked sausage and served without chicken and that was great too.

idea from: Picky Palate

Grilled Pineapple Teriyaki Chicken

These Roasted Ranch Veggies are my current favorite side dish.  They are so good, that I have been searching for main dishes to serve with them.  Usually, it's the other way around.

I found this grilled chicken recipe the other day and it just so happened that I had all the ingredients on hand.  It turned out yummy and tasted great with my veggies.  I love new marinade recipes.  If anyone has a favorite, send it on my way.

You might also like:
24 Hour Chicken Marinade
One Pan Roast Chicken & Veggies in an Hour
Aussie Chicken

Grilled Pineapple Teriyaki Chicken
adapted from: Spend with Pennies
(Printable Recipe) or (Printable with Picture)

- 4 chicken breasts

Teriyaki Sauce
3 Tbl. soy sauce
2 Tbl. fresh lime juice
3 Tbl. pineapple juice
1/4 c. water
3 Tbl. honey
3 Tbl. ketchup
splash of sesame oil
1 clove garlic, minced
1 Tbl. fresh ginger, grated
2 Tbl. minced green onions

Combine all sauce ingredients and pour over the chicken in a zip-top bag.  Marinate overnight.  Grill chicken (I used my George Foreman) and serve.  Serves: 4 

Jenn's Notes: I only use half the sauce to marinate my chicken and then I heat the remaining sauce and mix with 1 teaspoon cornstarch dissolved in 1 teaspoon cold water to thicken and drizzle that over my chicken before serving.   

Linked up at Inspiration Monday!