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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Italian Style Pork Chops

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Sometimes the simplest meals are the best meals, and this one is definitely one of my favorite pork dishes!

Yield: 8

Ingredients:
8 pork chops cut 1/2 inch thick
1-2 Tbsp olive oil
1 cup Italian seasoned bread crumbs
3 whole eggs
1/4 cup whole milk (whole milk will make the breading stick better as opposed to reduced fat or fat-free)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup fresh parsley; finely chopped
1/4 cup freshly grated parmesan cheese

Steps:
1. In 2 medium-sized open bowls, crack 3 eggs and milk and whisk together. In another bowl, add bread crumbs and parmesan cheese.

2. The best and most efficient way to do this is to form an assembly-type line. First- the plate of uncooked pork chops, second- the egg mixture, third- the breadcrumbs, and fourth- a large empty plate to put the breaded pork chops. Sprinkle salt, pepper, and garlic powder on uncooked pork chops before coating.

3. Preheat oven to 350 degrees F and heat a large frying pan on medium heat with oil. With tongs (or your hands), place pork chop in egg mixture and be sure to cover both sides, then transfer to bread crumb mixture and make sure bread crumbs are evenly coated both sides. Repeats until all pork chops are done.

4. Next, place 4 pork chops at a time in large frying pan and cook for 3 minutes on each sides. They will NOT be completely cooked! Once all pork chops have been fried, put on large baking sheet and place in oven for 25-30 minutes. Sprinkle more parmesan cheese and parsley on top when serving!

Parmesean Pesto Spaghetti

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This dish is so simple and literally only takes 15 minutes from start to finish. There is no excuse not to make this dish! You can also use whole wheat pasta for this dish for a healthier kick.

Yield: 8

Ingredients:
1 lb spaghetti
1 tsp fresh garlic; finely chopped
1/4 cup fresh grated parmesan cheese
1/4 cup fresh italian seasoned bread crumbs
1/4 cup fresh parsley; finely chopped
1-2 Tbsp olive oil
1 Tbsp fresh pesto

Steps:
1. Bring a large pot of water to a boil, season water well with salt. When water starts to boil add spaghetti and cook for 9-11 minutes or until pasta is el dente.

2. Drain cooked spaghetti and put in a large serving bowl. Drizzle olive oil, pesto, and sprinkle parmesan cheese, bread crumbs, garlic, and parsley over the top. Season with salt and pepper if needed. With tongs, mix pasta until it is combined well with breadcrumbs and cheese. Thats it! So easy and quick!

Twice Baked Sweet Potatoes with Chicken & Kale

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Yield: 4

Ingredients:
2 large sweet potatoes; washed and cut in half vertically
1 cup non-fat plain Greek yogurt
2 cups cooked kale; chopped
2 Tbsp green onions; chopped
8 chicken tenders; chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp olive oil
2 Tbsp mozzarella cheese (for topping)

Steps:
1. Preheat oven to 450 degrees F. Cut potatoes in half vertically to speed up the cooking time. Bake in oven for 30-40 minutes or until soft.

2. In the meantime, in a large frying pan, add olive oil and chopped chicken to pan. Season well with salt, pepper, and garlic powder. Once chicken is cooked (about 10-15 minutes) add in kale and green onions and sauté for another 3-4 minutes. Once cooked set aside. Once potatoes are cooked, let cool for 15 minutes. Then with a spoon, scrape out the middle and place potato filling in large bowl.

3. With a mixer or Kitchen Aid, mix the filling and yogurt together until combiner and season with more garlic powder, salt and pepper. Add chicken, kale, and green onions and mix until combined.

4. With a spoon, spoon out the filing and place back in potato shells, evenly. Sprinkle with cheese and reduce oven to 375 degrees F. Place back in oven for another 10 minutes! Enjoy!