Spicy Chicken and Cheese Enchiladas

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This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
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Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Quinoa Chicken”Fried” Rice

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One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

Ingredientes:
2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

Steps:
1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.
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2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.
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Baked Parmesan Chicken Strips

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I like chicken but I don’t love it..I just never have unless its cooked in some amazing way. I had some leftover chicken breasts in my fridge and to be honest they are my least favorite part of the chicken because it is the driest. I’ve never been the one to eat chicken strips or order them in restaurants as a kid so I decided to come up with a “grown-up” version, which is much more tastier and delicious than any other chicken strips I’ve ever had. Try dunking these crispy strips in marinara or pesto sauce, I even combined the two!

Yield: 6

Ingredients:
3 chicken breasts; sliced into 1/2 inch strips
1 cup Italian Seasoned bread crumbs
1/2 cup parmesan cheese
1/2 cup whole wheat flour
1 whole egg; beaten
1/2 tsp salt
1/2 tsp black pepper

Steps:
1. Preheat oven to 425 degrees. Cut chicken breast into 1/2 inch strips. Place breadcrumbs and parmesan cheese in a bowl and set aside. Place beaten egg and flour into 2 separate bowls.

2. Dip chicken strips on both sides into flour, then dip into the egg mixture, then dip in the parmesan breadcrumb mixture.
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3. Place on baking sheet lined with parchment paper and bake for 15 minutes on one side, then with tongs flip and bake on other side for another 10 minutes. Enjoy this with some marinara sauce and pesto, the combination is delicious!
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Apricot Orange Chicken

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This is one of the easiest chicken dishes I have ever made! Today was my first day at my new job, so I didn’t have a whole lot of time to make dinner. Luckily, I was able to whipped this up just within minutes, and you can too! I had broccoli in my fridge I needed to use up so I just ate mine over broccoli but you can certainly use any type of rice or quinoa. You can save your money and calories from ordering this chinese take out dish and make your own homemade version thats even better!

Yield: 4

Ingredients:
4 chicken breasts; cut into bite sized pieces
Sprinkle of salt
Sprinkle of pepper
2 Tbsp olive oil
3 cloves garlic; chopped
1/4 cup orange juice
1/2 cup honey
2 tsp rice vinegar
1/4 cup apricot jam
1/4 cup soy sauce
3 Tbsp corn starch
1/2 tsp ground ginger
Zest of one orange

Steps:
1. Season bite sized chicken with salt and pepper in a medium sized bowl. Heat a large pan on medium heat with olive oil.

2. In a small bowl, whisk together garlic, orange juice, honey, apricot jam, soy sauce, cornstarch, ginger, and the zest of an orange.

3. Add chicken to pan and cook until browned but not cooked completely. Pour in apricot orange sauce and let it come to a boil (so it can thicken). Cook for 2-3 minutes until sauce completely covers chicken and chicken is cooked. Serve over broccoli, rice, or quinoa and garnish with chopped green onions and sesame seeds. Homemade chinese food in minutes!