Honey Lime Chicken Enchiladas

INGREDIENTS

• ⅓ cup honey
• Juice from 2 limes
• 1 tsp. minced garlic
• 2½ cups cooked and shredded chicken (I use a rotisserie)
• 1 cup corn, frozen
• 1 cup black beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 10 (8-inch) flour tortillas
• 1 (28 oz) can Green Chile Enchilada Sauce
• AVOCADO CREAM SAUCE
• ¼ cup butter
• ¼ cup flour
• 1½ cups half and half
• 1 cup chicken broth
• ½ tsp. garlic salt
• ½ tsp. onion powder
• ½ tsp. salt
• 2 avocados, peeled, pitted and diced
• ¼ cup chopped fresh cilantro
• juice from one lime

INSTRUCTIONS

1. In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
2. Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.
3. After chicken has marinated, preheat oven to 350 degrees F.
4. Dump marinated chicken into a large bowl. Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.
5. Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
6. Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
7. place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.
8. Make the Avocado cream sauce: In a large skillet over medium heat, melt butter. Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.
9. Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.
10. Bake at 350 degrees for 25 minutes.

Southwestern Black Bean Salad

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 green onion, chopped
• 1 1/2 - 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced 
• 1 diced jalapeno (optional)

Directions: 

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

German Pancake Muffins

http://latterdaymommy.com/once-youve-tried-german-pancakes-muffin-style-youll-never-go-back/

Chicken Asparagus Lemon Stir Fry

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
• Kosher salt, to taste
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp canola or grapeseed oil, divided
• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 tbsp fresh ginger
• 3 tablespoons fresh lemon juice
• fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.


Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Bird's Nest Treat

http://www.tasteofhome.com/recipes/bird-s-nest-treats

Creamy Baked Taquitos

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T 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 (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.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.
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.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.

Mexican Stuffed Shells

Mexican Stuffed Shells
 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.