Sheet Pan Chicken Fajitas

1/3 cup vegetable oil

2 teaspoons chili powder                    

1 teaspoon dried oregano                                             

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper                    

1 pinch ground cayenne pepper                                             

1 1/2 pounds chicken tenders, quartered

4 cups sliced bell peppers, any color

1 onion, sliced                    

1/4 cup chopped fresh cilantro                                             

1/2 lime, juiced

 

1. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
2. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
3. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. Spread chicken mixture onto prepared pan.
5. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
6. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Cook's Notes:

Use a variety of bell peppers and spicy peppers as desired.

Spray the sheet pan with nonstick cooking spray instead of lining it with aluminum foil if preferred

 

http://allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

 

Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Instructions

1. Prepare noodles according to package instructions.
2. Meanwhile, scramble eggs for about 2 minutes and set aside.
3. In a large skillet, combine noodles, chicken, and sauce.
4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

 

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar

Whisk together ingredients. Serve several tablespoons over pad thai.

www.rachelschultz.com

Ham and Cheese Spainch Puffs

Ingredients list for the Ham Cheese & Spinach Puffs

Makes 8:

• 2 sheets puff pastry (homemade recipe here)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240ml) warm milk
• 1 pinch of salt
• Freshly cracked pepper, to taste
• Ground nutmeg (optional)
• 1/2 lb (220g) cooked ham, diced
• 2 cups fresh spinach, rinsed and chopped
• 1 cup Swiss cheese, grated

Directions

1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender!

5.  Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.

6. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with grated cheese and close the pockets by folding the corners on top.

7. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

http://www.eatwell101.com/ham-cheese-spinach-puffs-recipe

Baked Beef and Bean Chimichangas

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1 16-oz can refried beans
• 1 8-oz packet of Mexican cooking sauce (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
• 2 cups Monterey Jack cheese
• 8 10-inch flour tortillas
• 1 tablespoon melted butter

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, brown the ground beef over medium-high heat.
3. Add the onion and cook about 5 minutes until it is tender.
4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
5. Spoon the beef and bean mixture onto the tortilla (I spooned about 3 generous spoonfuls onto each), top with cheese, and then roll it up.
6. Place them all seams-down on a greased baking sheet.
7. Brush melted butter over the top of each chimichanga.
8. Bake for 30-35 minutes (until the tops start to turn a golden brown).

 

Notes

I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.

 

www.sixsistersstuff.com

Slow Cooker Teriyaki Chicken

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Directions:

Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions (green onions) and toasted sesame seeds if desired

www.gimmesomeoven.com

Chicken Caesar Wraps

Ingredients

• 3 cups shredded romaine lettuce
• 2 cups cooked chicken, chopped
• 6 slices cooked bacon, chopped
• ¼ cup grated Parmesan cheese
• ¼ cup croutons
• ½ cup Caesar dressing
• 5-6 flour tortillas (8 inch)

Instructions

1. Add the first 5 ingredients to a medium bowl.
2. Mix in caesar dressing until evenly coated.
3. Spoon into tortillas and enjoy!

www.lilluna.com

Baked Cheesy Zucchini Bites

 This is from www.melskitchencafe.com

 

INGREDIENTS

• 1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
• 1 large egg, lightly beaten
• 1/4 - 1/2 cup shredded sharp cheddar cheese
• 1/4 cup panko or regular bread crumbs
• 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

 

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
2. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry.
3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
4. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
5. Bake for 16-20 minutes until the edges are golden