Baked Chicken Flautas with Spinach

Total Time: 45 minutes
Serves: 6

Ingredients
2 lb. cooked shredded chicken thighs (or breasts) boneless and skinless
8 cups of water (I boiled the chicken in the water to cook it and reserved the water to cook the spinach)
2 tsp. of paprika
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic powder
1/2 bag of spinach
10 whole wheat tortillas
6 oz. of shredded cheese
nonstick cooking spray

Directions

Preheat oven to 450 F. Mix chicken with seasonings.

Bring water to a boil, then reduce heat and cook spinach for about 2 minutes. Remove from water.

 Spoon chicken mixture and spinach into tortillas, sprinkle with cheese, then roll up.

Place seam side down on a baking sheet and spray all flautas with cooking spray.

Bake for 10 minutes.

Turn over and bake for an additional 5-10 minutes.

Remove from oven and Enjoy!

We like them dipped in salsa. 

Recipe adapted from: http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Asian Noodle Salad

Total time: 30-40 minutes
Serves: 6

Ingredients
1 package of whole wheat linguine, cooked and cooled
1/2 head of napa cabbage, sliced
1/2 bag of spinach
1 red bell pepper, sliced
2 yellow bell peppers, sliced
1 bag of bean sprouts
1/2 bunch of cilantro, chopped, or more to taste
3 green onions, chopped
2 cucumber, thinly sliced
8-10 oz. toasted cashews

Dressing
1 lime, juiced
6 Tbsp. olive oil
8 Tbsp. soy sauce
2 Tbsp. sesame oil
3 Tbsp. brown sugar
2 Tbsp. Splenda (optional)
3 Tbsp. fresh chopped ginger
2 cloves of garlic, chopped
2 jalapenos, chopped
cilantro

Directions

Mix all salad ingredients together in a bowl.

Whisk all dressing ingredients together in a bowl.

Pour dressing over salad. Toss and Enjoy!! Dressing keeps for 3 days.

Light and delicious, I enjoy it with a few drops of sriracha.

Recipe adapted from: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Chicken Enchilada Zucchini Boats

Total Time: 1 hr
Serves: 4-6

Ingredients
Enchilada Sauce:
Nonstick cooking spray
2 cloves of garlic, minced
1 & 1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp. cumin
2/3 cups chicken broth
pepper to taste

Zucchini boats
2 large zucchini
nonstick cooking spray
1/2 cup green onions, chopped
3 cloves of garlic, minced
1/4 cup chopped cilantro
8 oz. cooked, shredded chicken (I used thighs)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. chili powder
3 Tbsp. water or chicken broth
1 Tbsp. tomato paste
pepper to taste

green onions and shredded cheese to top boats with

Directions

In a medium saucepan combine enchilada sauce ingredients, bring to a boil, then simmer 5-10 minutes. Set aside until ready to use.

Bring a large pot of water to a boil. Preheat oven to 400 F.  Drop zucchini halved into the boiling water and boil for about 1 minute.

Scoop out insides of zucchini, shop and set aside. Place skins in a large baking dish.

In a large saucepan, spray nonstick spray and cook onions and garlic over medium-low heat for 2-3 minutes. Add chopped zucchini and cilantro. Season with pepper and cook 4 minutes.

Add cumin, oregano, chili powder, water, and tomato paste. Cook a few more minutes. Add chicken, stir and cook 3 more minutes.

Fill hollowed zucchini with chicken mixture.

Top each with sauce, cheese and green onions.

Cover with foil and bake 35 minutes. Uncover and bake an additional 5 minutes.

Enjoy!

Recipe adapted from: http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html

Creamy Avocado Pasta

Hands on Time: 10 minutes
Total Time: 1 hr 10 minutes
Serves: 6

Ingredients
10-12 small tomatoes, halved (I used one package of cherry tomatoes)
3-4 Tbsp. olive oil
1 package whole what linguine or fettucine
2 ripe avocados, peeled and seed removed
2-4 cloves of garlic
1/2 tsp. salt
2 Tbsp. lemon juice
1/4 cup pine nuts
grated fresh parmesan cheese
pepper

Directions

Preheat oven to 300 F. Place the tomatoes on a foil lined baking pan. Drizzle with a little bit of oil. Bake for 1 hour.

Cook pasta according to directions. Combine 2 Tbsp. olive oil, lemon juice, avocado, garlic, salt and pepper. Pulse until ingredients are smooth and creamy. 

Combine pasta with avocado sauce in a large bowl. Top with roasted tomatoes, pine nuts and fresh parmesan.

 Enjoy!

Very delicious and so simple to make.

Recipe adapted from: http://www.flourishingfoodie.com/2012/03/creamy-avocado-pasta.html

Crock Pot Jumbalaya

Prep Time: 20 minutes
Cook Time: 5 hours
Serves: 8

Ingredients 
2 pounds boneless, skinless chicken thighs
1 pound smoked turkey sausage, cut into 2-inch slices 
1 large onion, chopped 
1 large green bell pepper, seeded and chopped 
1 large red bell pepper, seeded and chopped
3 stalks celery, chopped 
1 (28 oz.) can diced tomatoes with juice 
3 cloves garlic, chopped 
2 cups chicken broth 
1 tablespoon Cajun or Creole spice mix 
1 teaspoon dried thyme 
1 teaspoon dried oregano 
1 pound shrimp, peeled and deveined 
1 3/4 cups long-grain rice, I used brown

Directions

Combine all ingredients except for rice and shrimp in Crock Pot.

 Cover and cook for 5 hours on low.

 Add shrimp and rice and turn the heat to high. Cook an additional 30 minutes (for white rice) and 45-60 minutes for brown rice. The longer you let it cook on high, the more liquid will dissolve, so it's all based on preference. 

Enjoy!

This dish is so yummy, I added a little bit of crushed red pepper flakes at the end to give it a kick.

Recipe adapted from: http://www.americanfamily.com/recipes/easy-slow-cooker-jambalaya/43136

Sweet and Spicy Pork Tenderloin with Spicy Thai Noodles

This is a combination of two delicious recipes that compliment each other perfectly.

Sweet and Spicy Pork Tenderloin

Total Time: 45 minutes

Serves: 6-8

Ingredients

2 tsp. garlic salt

1 tsp. ground ginger

2 lbs. pork tenderloin

1/2 cup sweet red chili sauce

2 Tbsp honey

1/2 tsp. Sriracha, or more to taste

Directions

Preheat oven to 375 F. Mix garlic salt and ginger in a small bowl.

Rub over pork tenderloin.

Roast uncovered on a rack and foil covered baking sheet for 30 minutes. 

Mix chili sauce, honey and Sriracha in a bowl and then brush over pork.

Bake an additional 10-15 minutes until pork is cooked through.

Recipe adapted from: http://www.skinnytaste.com/2012/01/sweet-and-fiery-pork-tenderloin-with.html

Spicy Thai Noodles

Total time: 15 minutes

Serves: 6-8

 

Ingredients

1 box whole wheat linguine or thin spaghetti

1 Tbsp. crushed red pepper

1/2 cup sesame oil

6 Tbsp. honey

6 Tbsp. soy sauce

1/2 cup chopped green onions

1/2 cup shredded carrots

1/2 cup chopped cilantro

1/4 cup chopped peanuts

3 Tbsp. toasted sesame seeds

Directions

Cook and drain noodles. Heat oil and crushed red pepper over medium heat in a small pan.

Drain pepper, reserving oil.

Whisk honey and soy sauce with the sesame oil.

Combine soy sauce mixture with noodles and toss to coat.

Top with carrots, green onion, cilantro, peanuts, and sesame seeds.

Toss to combine.

Recipe adapted from: http://asmallsnippet.blogspot.com/2011/03/spicy-thai-noodles.html

Slice pork and serve with noodles.

Enjoy! These recipes go so well together :)