Chicken Veggie Tacos

PREP: 30-45 min

SERVES: 15-20 tacos 

INGREDIENTS: 

package of HEB marinated cilantro lime chicken breasts (approx 2 lbs)
3 bell peppers (various colors)
1 large sweet onion
2/3 cup frozen corn
1 cup frozen chopped spinach
fajita seasoning
15-20 tortillas

Optional toppings:

shredded cheese
sour cream
avocados or guacamole

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 

2. Cut each chicken breast in to 2-3 similarly-sized cutlets so that they'll cook more quickly and evenly. Space them apart on the baking sheet. Roast in the oven for approximately 20 minutes, or until cooked thoroughly (165 degrees internal temperature or no longer pink in the middle.)

3. Slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet. 

4. Slice the onion and add it to the skillet to sauté on medium high. Sprinkle 1-2 Tablespoons of fajita seasoning over the onions and peppers. 

5. Once the onions begin to turn translucent, but before they begin to brown, add the frozen spinach and corn. Sauté on medium for 5-8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown. Turn off heat and set aside.

6. When chicken is done cooking, slice and set aside.

7. Cook (if raw) or warm the tortillas. Assemble tacos with chicken, veggies, and optional toppings.

Sarah's Cowboy Caviar

SERVES: 12 (as an appetizer/side)

PREP TIME: 20 min

*Adapted from selfproclaimedfoodie.com.

INGREDIENTS

15oz can black beans (drained and rinsed)

15oz can black eyed peas (drained and rinsed)

2 medium tomatoes (seeds removed, diced) - about 1 cup once chopped

15 oz can corn (drained, can use 1-2 cups of fresh or frozen instead if available)

1 avocado (pit removed, peeled, chopped)

1 red bell pepper (seeds and stem removed, diced)

1/2 medium red onion (diced)

1/4 cup fresh cilantro (minced)

15 oz can olives, optional

CAVIAR

1/4 cup lime juice

1 Tbsp raw honey

1 tsp chili powder

1 tsp cumin

1 tsp kosher salt, or more if desired

1/3 cup olive oil

DIRECTIONS

1. Make the salad: Combine all ingredients except for those designated for the dressing in a very large bowl. Toss to combine.

2. Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.

3. Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!

Mexican Roasted Zucchini

From Bowl of Delicious.

Prep: 30 min
Serves: 4

INGREDIENTS
3-4 medium zucchini, diced
2 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
4 oz cotija cheese, crumbled
1 lime, juiced
2 Tbsp fresh cilantro, chopped

DIRECTIONS
1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix the diced zucchini, olive oil, chili powder, cayenne pepper, salt/pepper, until well coated.
3. Spread evenly on baking sheet in single layer, making sure pieces are separated, and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.

Optional: roast other ingredients with zucchini including chickpeas, corn, or yellow squash.

Denise's Mexican Quinoa

Serves: 4 (side dish portions)
Prep: 5 minutes

INGREDIENTS
1 (8.8 oz) pkg HEB Central Market Brand White & Red Quinoa - in "quick heat grains" pouch
1/2 can corn (drained except for 2 Tbsp liquid)
dash of: garlic powder, onion powder, cumin, salt, and fajita seasoning
dash of cayenne pepper, optional - I didn't use this
cilantro, optional - I didn't have this the first time I made it
1 can Goya black bean soup

DIRECTIONS
Prepare bag of quinoa according to package directions. In a medium bowl, heat corn in its liquid for approximately 1 minute in the microwave. Add quinoa and seasonings. Stir together and serve topped with black beans.

Notes: I served this with fish tacos and it was a great alternative to rice and beans. It would also be delicious served as a chopped salad with the additions of tomato, cucumber, avocado, cilantro, lime juice, and chicken.

Copy Cat Santa Fe Chicken Quesadilla

*Adapted from a delicious little local restaurant Cafe Vida. This is a reminder for myself of what's in their quesadilla.

Prep: 30 minutes

INGREDIENTS
grilled chicken breast (use fajita seasoning & cumin)
mozzarella cheese
corn
black beans
guacamole/avocados
whole wheat tortilla

Poblano Chicken Enchiladas

*Adapted from Healthy Delicious.

Prep: 30 minutes
Serves: 4-6

INGREDIENTS
2 lbs boneless, skinless chicken breasts
1 Tbsp green chili powder
1 Tbsp olive oil
2 cups chicken stock, divided
8 enchilada size corn tortillas (or 10-standard size tortillas)
4 oz Monterey Jack cheese, shredded
red onion and cilantro for garnish, if desired
2 poblano peppers
2 cloves garlic
1 jalapeno pepper, stem and seeds removed (optional)
1 lime, juiced
1/3 cup cilantro
1 cup sour cream
1 tsp salt (or more to taste)

DIRECTIONS
1. Broil poblano peppers until skins start to blacken and blister; flip peppers and roast on the other side. Remove and place peppers in a brown paper bag (optional). Allow to cool, peel skins, remove stems & seeds.
2. Rub the chicken breasts with chili powder. Heat the olive oil in a large, deep-sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add 1 cup chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduced to about 2 Tbsp. Cool and shred.
3. While the chicken cooks, prepare the poblano sauce by adding 1/2 cup chicken stock, poblano, garlic, jalapeno (if using), cilantro, and lime juice to a blender. Blend on high for 1 minute or until smooth. Add the sour cream and blend another 1 minute. Drizzle in the remaining chicken stock until desired consistency is reached.
4. Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
5. Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
6. Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.

Salmon with Mango Salsa

Adapted from here.

INGREDIENTS
4 salmon filets
olive oil
Seasoning Mix:
1 Tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground red pepper (cayenne)
1 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
Mango Salsa:
1 mango, cubed
1 avocado, cubed
1/4 cup red onion, finely diced
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1/2 Tbsp olive oil
1/2 tsp salt

DIRECTIONS
1. Heat large skillet on medium-high heat. Combine seasoning mix in a small bowl. Rub each fillet with olive oil then sprinkle seasoning mix generously and evenly on both sides of the fillets. Place in hot skillet and cook for about 5 minutes on each side.
2. Toss all ingredients for salsa together and serve on top of the salmon.

Serving recommendation: rice and black beans.

Tequila Lime Grilled Chicken Club Sandwich

*Adapted from closetcooking.

INGREDIENTS
tequila lime chicken breast
sandwich bread/kaiser roll
bacon
tomato slice
leaf lettuce
jalapeno mayo
monterey jack cheese (grated) or queso fresco (crumbled)
guacamole

DIRECTIONS
Layer and serve.

Southwestern Corn & Black Bean Salad

*Adapted from skinnytaste.

Prep: 15 minutes
Serves: 12 (1/2-cup servings)

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

DIRECTIONS
Combine all ingredients except avocado. Marinate in the refrigerator for at least 30 minutes. Add avocado right before serving.

Note: This would also be good with a seeded and diced cucumber.

Jan's Chicken Enchilada Soup

Prep: 1 hour
Serves: 6

INGREDIENTS
2 Tbsp butter
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
15 oz can black beans, rinsed
15 oz can Mexican-style diced tomatoes
10 oz pkg frozen whole corn
10 oz can enchilada sauce (red, not green)
10 oz can cream of chicken soup
15 oz can chicken broth
1 pkg dry Ranch dressing mix
1 1/2 cups milk
2 chicken breasts, cooked and shredded*

DIRECTIONS
1. Saute onions and bell pepper in butter.
2. Add all ingredients except chicken to large pot. Bring to boil, then reduce heat to low and simmer, covered, for 30 minutes.
3. Add chicken and continue simmering for 15 minutes.
4. Serve with crushed tortilla chips, sour cream, shredded cheese, and avocado.

*substitutions/additions:
-sub for cooked chicken breasts: rotisserie chicken, shredded, or 3 cans chicken
-sub for frozen corn: canned corn, drained
-sub for Mexican-style diced tomatoes: regular can diced tomatoes plus 2 Tbsp Rotel or canned diced green chilies
-pinto beans would be a good addition to this soup

Baked Creamy Chicken Taquitos

*Adapted from here and here.

Serves: 3-4
Prep: 40 minutes

INGREDIENTS
4 oz. cream cheese, softened
1/2 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced; or 1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken*
1 cup shredded Mexican-flavored cheese
small flour tortillas (10-12)

DIRECTIONS
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro and green onions. Add the chicken and cheese; mix thoroughly.
3. Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (20-30 seconds). Spoon 2-3 Tbsp of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam-side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
4. Bake 15-20 minutes or until crisp and golden.

Serve with guacamole, salsa, or sour cream.

*Recipe for taco-flavored chicken adapted from here:
1 lb. chicken breasts or thighs
lime juice from 2 limes
1 Tbsp red wine vinegar
2-3 cloves garlic, coarsely chopped
1 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black pepper
Combine all ingredients in a sealable plastic bag. Marinate for 4-8 hours, turning occasionally to coat. Grill or broil.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 15-20 minutes.

Crock Pot Chicken Tacos

*Adapted from here.

Serves: 6-8
Prep: 10 minutes (+ time in slow cooker)

INGREDIENTS
2.5-3 lbs. frozen chicken breasts or breast tenderloins
4 oz. regular or 1/3 less fat (NOT fat free) cream cheese
can of black beans, drained and rinsed (or use pinto beans)
can of corn, drained
can of Rotel
optional: a packet of taco seasoning or dry ranch dressing mix

DIRECTIONS
Add all ingredients to a slow cooker, in order. Cover and cook on low 6-8 hours, stirring every few hours to help ingredients mix well (optional). Shred chicken in the crock pot--it should fall apart. Serve over rice or in tacos or burritos. Enjoy!

Nicole's Sweet & Spicy Chicken

Serves: 4

Prep: 45 minutes

INGREDIENTS

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1/2 cup jalepeno jelly

1/4 cup minced white onion

1 can of drained and rinsed black beans

1 tsp ground cumin

DIRECTIONS 

Preheat oven to 375 degrees. Brush the chicken all over with oil and transfer to a shallow roasting pan. Season chicken with salt and freshly ground pepper. Combine the beans, jelly, onion and cumin and mix. Spoon mixture over the chicken. Cover with foil and bake for 15 min. Uncover and bake for 15 more minutes, until chicken is cooked through.

Suggestions: Serve with Spanish rice.

Ryan's Easy Taco Soup

PREP: 30 minutes
SERVES: 10-12

INGREDIENTS:
2 lbs ground beef
1 can Rotel
1 can stewed tomatoes
1 small can green chilies
1 can corn
1 can ranch style beans
1 can reg. pinto beans
1 can black beans, drained
1 packet taco seasoning
1 packet ranch dip mix
4 cups water

DIRECTIONS:
Brown meat and then add all ingredients. Cook for 20-30 minutes on low.

Set out shredded cheese and sour cream as toppings. Serve with cornbread or chips and queso/guacamole/salsa.

Thanks, Ryan, for sharing this delicious recipe!

Tequila Lime Chicken

*From The Pioneer Woman Cooks but unfortunately the link no longer works. (Thanks, Dani, for sharing this new recipe with me!) mmm...

INGREDIENTS:
3 whole limes, juiced
5 cloves garlic, peeled
1 whole jalapeno, sliced
1 tsp. Kosher salt
1/2 cup cilantro
1/2 cup tequila
5 Tbsp. olive oil
4 boneless, skinless, chicken breasts
1 cup Monterey Jack cheese, grated

DIRECTIONS:
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
*Note for myself: consider adding 1tsp cumin to the marinade.
SERVING SUGGESTIONS:
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!

Chicken and Peach Quesadillas

*Adapted from Cooking Light magazine, August 2010.

SERVES: 2
PREP: 20 minutes

INGREDIENTS:
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour or wheat tortillas
3/4 cup shredded Pepper Jack cheese (Monterey Jack cheese with jalepeno peppers)
1 cup chopped skinless, boneless rotisserie chicken breast
1 peeled firm ripe peach, diced
4 teaspoons chopped fresh cilantro
cooking spray

DIRECTIONS:
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 Tbsp. of cheese over 2 tortillas; top each with 1/2 cup chicken, 1/2 cup peaches, and 2 tsp. cilantro. Finish off by topping them with another 3 Tbsp. of cheese and another tortilla.
3. Place quesadillas on a baking sheet coated with cooking spray. Spray tops of quesadillas with cooking spray and bake at 425 degrees for 5 minutes or until top tortilla is golden brown and starting to bubble up.
4. Serve with honey, lime, and sour cream sauce.

SUGGESTION: Serve with Spinach Salad with Cumin Vinaigrette. To prepare salad, combine 1 Tbsp. fresh lime juice, 1 Tbsp. olive oil, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper, and 1/8 tsp. ground cumin an a large bowl. Top with 1 (5-oz.) package fresh baby spinach and 1/2 cup red onion; toss gently to coat.

Easy Shredded Meat Tacos

INGREDIENTS:
2-3 lb. pork or beef butt roast (most of the fat trimmed off, and cut into 2-3 smaller pieces)
1 can black beans, rinsed
3/4 cup chopped onion
1 can Rotel tomatoes (mild or medium)
1 pkg taco seasoning
1 tsp. cumin
salt & pepper
1 bottle of beer

DIRECTIONS:
Combine ingredients in order, in a medium-sized crock pot. Cook on high for 3 hours, then reduce heat to low for another 3 hours. When meat is tender enough to shred, pull out meat and shred with a fork, then return it to the crock pot on low until ready to serve.

Serve on tortillas with queso (white Velveeta cheese and Rotel) or shredded cheese, avocados or guacamole, and sour cream.