Tag Archives: recipes

chicken taquitos

18 Nov

Last weekend, we headed up North for my sister’s bachelorette party. We stayed in an amazing cabin and had such a great, relaxing time eating, shopping and just hanging out. It was much needed for all of us and a great way to celebrate her as she’s getting ready to tie the knot!

We ate out a few times while we were up there, but we also cooked a couple meals so we could stay in the cozy cabin and relax together too. I put together the “menu” before we left and I stumbled upon a new website that I’m starting to really love! It’s called Our Best Bites and it’s a compilation of recipes from two mammas who love to cook and enjoy finding healthy recipes for their families. It got me excited because I’m ALWAYS looking for easy and healthy recipes. Even though I don’t think I’m the greatest cook and it’s super hard for me to even find time to cook. Goodness. Oh well. At least I’m trying! So when I find websites like this, I’m all over it.

I found this recipe for Chicken Taquitos and I was stoked to be able to make this for a meal while we were out of town. I just wanted to cook something easy and familiar for the girls. Something we could eat with our hands while we were having a blast at the cabin. And it was a total hit! So I had to share it here. It’s a great simple meal to make and it could even be great for lunch! And it’s definitely a healthier version to eating mexican food out or even the boxed taquitos. It’s very easy to make, which I’m all about, and they tasted SO good! My sister made her homemade guacamole to dip them in which topped the whole meal off for sure.

Check out this recipe and check out that website!

Ingredients

– 1/3 C (3 oz) cream cheese
– 1/4 C green salsa
– 1 T fresh lime juice
– 1/2 t cumin
– 1 t chili powder
– 1/2 t onion powder
– 1/4 t granulated garlic, or garlic powder
– 3 T chopped cilantro
– 2 T sliced green onions
– 2 C shredded cooked chicken
– 1 C grated pepperjack cheese

– small corn tortillas (and actually, flour ones are really good as well)
– kosher salt
– cooking spray

Directions

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

…Dip ’em in any dip, guacamole, or salsa of your choice. They are SO good!

Advertisements

bruschetta chicken bake

31 Aug

My mom and sisters were planning on coming over on Sunday for dinner. We do it every week- either at our home or at my mom’s. But either way, we try to always touch base and have dinner together once a week. I love my family. I look forward to Sunday’s for this reason- well, and many others for that matter. But dinner with them is always how I end Sundays and I love that. Plus, Cruz gets his weekly dose of his Grammy and Aunties, whom he adores! I try to get him together with my mom more than that, but we usually can for sure count on Sundays. I love it.

So this past Sunday, it dawned on me that my mom and sister’s were coming over for dinner and I hadn’t made it to the grocery store to pick up stuff for dinner. I have a one track mind these days, and that’s on this pregnancy. Then I realized it in the middle of Cruz’s nap so there was no way I could leave the house and they were all coming over. So I grabbed one of my Kraft Foods magazines that I have saved. I love these magazines- they are FULL of quick and easy recipes that I refer to often. I found this recipe and I actually had all the ingredients already! It was super simple to make and it made enough for 6 of us to eat! And I actually had some leftovers! So if you’re looking for something simple to make for dinner tonight, check your cupboards. You just might have all these ingredients and it would be worth it. Not only did it take me no time to make, it was so good and yummy- I can’t wait to make it again! Give it a try!

Ingredients

– 1 can diced tomatoes, undrained

– 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

– 1/2 cup water

– 2 cloves garlic, minced

– 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized pieces

– 1 tsp dried basil leaves

– 1 cup shredded mozzarella cheese

Directions

1. Heat oven to 400 degrees

2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened in a medium size mixing bowl. Set aside.

3. Layer chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

4. Top with stuffing mixture. Bake 30 min. or until chicken is done.

I paired it with Texas toast and a veggie. Delish!!

slow-cooker macaroni and cheese

3 Aug

I posted this probably over a year ago. But I really thought that it was worth mentioning again. My dear friend Katelyn (who I don’t get to see enough!!) made this one night when Jason and I were at her house a while back. And OMG, it was SO good! It’s Slow-Cooker Macaroni and Cheese and it’s to die for a little, I think! While it can’t be incredibly healthy for you, it is an easy option for dinner. It cooks relatively quickly and it takes less than 5 minutes to throw it all together.

But it doesn’t taste like it took 5 minutes to throw it all together! Wow! This is SO good! I made it on Sunday night when my family came over for dinner, which has become our usual Sunday tradition it seems. Try it out. It’s an easy option for dinner. And pair it with a salad if you wanna feel better about the calorie count!

Slow-Cooker Macaroni & Cheese

Ingredients

– 16 oz pre-cooked macaroni

– 13 oz evaporated milk

– 1 cup half and half

– 2 tsp salt (add more to liking)

– 1/2 tsp pepper (add more to liking)

– 3 cups milk

– 8 cups sharp cheddar cheese

Directions

1. Mix all ingredients together in your crock pot, setting aside 2 cups of the cheese.

2. Cook on low for 3-4 hours.

3. Use the 2 cups of cheese you set aside to sprinkle on top before you serve.

ENJOY!


cheese-lover’s pasta roll-ups

12 Feb

I’ve been really loving Italian food lately. And since the food aversions with this pregnancy haven’t quite set in, I’m following my cravings since who knows what I’ll hate tomorrow. So pasta has been sounding really good, but I always have to be careful when making pasta because Jason’s not really a huge fan. Well, he likes it, but just not spaghetti. And as long as there’s meat or cheese in the dish, he’s generally happy.

So I was getting ready to make dinner tonight and pulled out on of my Kraft cookbooks to try to find something that’s relatively easy to make, with the ingredients I have on hand. And I found the Cheese-lover’s Pasta Roll-ups. It’s a different spin on lasagna, but it was fun and quick to make and really very yummy! This is also a great meal to make ahead of time and freeze for later in the week if you need.

Give it a try! It’s good comfort food. At least for me it is.

Ingredients

– 1 egg, beaten

– 1 container (15 oz) ricotta cheese

– 2 cups Kraft 2% Milk Shredded Italian Three Cheese Blend

– 4 green onions, chopped

– 1 Tbsp Italian seasoning

– 1 jar (26 oz) spaghetti sauce, divided

– 16 lasagna noodles, cooked

– 1/4 cup Kraft grated parmesan cheese

Directions

1. Heat oven to 375º

2. Mix first 5 ingredients until well blended

3. Spread 1/2 cup spaghetti sauce onto bottom of 13×9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up

4. Place seam-sides down in dish. Top with remaining sauce and Parmesan; cover.

5. Bake 40 to 50 minutes or until heated through, uncovering last 10 minutes.

Add some garlic bread and go for it….

flat-bottom fruit pie

27 Jan

Last night, we had some friends over for dinner. Kinda a potluck deal. It was really fun! Jay and I love having friends that we can just relax with and just eat some good food. So everyone brought something and we ended up having stuffing chicken, an amazing greek salad, garlic bread and ice tea! Mmmmm…. I’m hungry all over again. Ha!

I wanted to try something new for dessert, but I wanted something that was light, a little bit sweet but not heavy at all. I have a stash of the Kraft Foods magazines, so I grabbed one down and came across this recipe. It’s called Flat-Bottom Fruit Pie. And it was exactly what I was looking for! It wasn’t heavy at all and gave us each a little taste of something sweet but also had yummy fruit that topped it off so it was really refreshing!

If you’re looking for an easy dessert to serve to others or just to munch on yourself, you can’t go wrong with this!

Ingredients

– 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

– 1 tsp.  cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)

– 1-1/4 cups half-and-half

– 1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding

– 1 cup thawed COOL WHIP Whipped Topping

– 1 large  fresh peach, sliced

– 1/2 cup blueberries

– 1/2 cup  raspberries (I used strawberries instead)

Directions

1. Preheat oven to 450ºF.

2. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 min. or until lightly browned; cool completely.

3. Meanwhile, pour half-and-half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use.

4. Spread pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftovers in refrigerator.

… very satisfying!


mrs. dash

16 Jan

I know this isn’t really a new product or concept, but it’s one I’ve really been enjoying lately.

My mom recently introduced me to Mrs. Dash products, which were introduced to the world like, 1,000 years ago. But I’ve never really been a huge spice person. I have a few spices from Pampered Chef that I really, really like. Other than that, I use salt & pepper and a few other seasonings occasionally.

But we’ve been at my mom’s house quite a bit in recent weeks and our times there usually involve a meal. My mom has found a way to use Mrs. Dash for a lot of the meals we’ve had there recently. She’s got all different flavors of these spices and it really just makes everything taste good!

Well, my mom’s cooking is always good. With or without the spice.

As you may know, I’m all about using things that are simple and easy. Cooking isn’t really my forte- I’m not that great at it and I only like doing it sometimes. So having recipes and products that help make it quick, simple and yummy are the way I like to go. I hate being in the kitchen longer than I need to be. Mrs. Dash is a salt-free, flavor-full, no MSG seasoning that you just sprinkle into or on top of your recipe. And there’s many different flavors to choose from.

I know it’s not a new idea. But it’s been making my life easier in these past couple weeks. And I’m all about that.

three-cheese chicken penne pasta bake

28 Oct

Jason and I have been trying to cook in a little bit more healthy fashion. We’re always on the ‘go’, and sometimes that can lead to unhealthy choices. But we are both trying to get into shape and be more healthy, so that lead me to search for some recipes that we could be excited about that are still good for us.

Naturally, I started my search at Kraft’s website. I really love their ideas and their recipes. Their website is super easy to navigate and I haven’t really ever had a bad experience with anything I’ve made from their suggestions. Plus, I get those Food & Family magazine’s delivered to my home, which I save and reference often! It’s super convenient and I just love it.

I found this Three-Cheese Chicken Penne Pasta Bake and just knew we had to try it. It was full of flavor and something that Jason and I both enjoyed! It didn’t take long to get into the oven and it made enough to feed us for a couple days afterwards.

And in our current situation, I’m lovin recipes that are cheap and that turn into several meals. You need to try this!

Ingredients

– 1-1/2 cups multi-grain penne pasta, uncooked

– 1 pkg.  (9 oz.) fresh spinach leaves

– 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

– 1 tsp.  dried basil leaves

– 1 jar (14-1/2 oz.) spaghetti sauce

– 1 can  (14-1/2 oz.) diced tomatoes, drained

– 2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed

– 1 cup  Mozzarella Cheese, divided

– 2 Tbsp. grated parmesan cheese

Directions

1. Heat oven to 375ºF

2. Cook pasta as directed on package, adding spinach to the boiling water the last minute.

3. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min.

4. Stir in spaghetti sauce and tomatoes; bring to boil.

5. Simmer on low heat 3 min. or until chicken is done.

6. Stir in Neufchatel cheese

7. Drain pasta mixture; return to pan.

8. Stir in chicken mixture and 1/2 cup mozzarella.

9. Spoon into 2-qt. casserole or 8-inch square baking dish.

10. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Three-Cheese Chicken Pasta Bake