Chili's South Western Egg Rolls

South Western Egg Rolls

Ingrediants:
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell peppers (optional)
2 tbsp minced green onion
1/3 c. frozen corn
¼ c. canned black beans, rinsed and
drained
2 tbsp frozen spinach, thawed and
drained
2 tbsp diced, canned jalapeno peppers
½ tbsp minced fresh parsley (dried is fine
too)
½ tsp cumin
½ tsp chili powder
¼ tsp salt
Dash of cayenne pepper (important that
your spices are fresh)
¾ c. shredded Monterey jack cheese
5 >7-inch flour tortillas

Method
1. Cook chicken on the stove top
2. Set chicken aside until cool enough to handle, then shred.
3. Preheat 1 tbsp vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
6. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan and cook for another 4 minutes.
7. Stir well so that the spinach separates and is incorporated into the mixture.
8. Remove the pan from the heat and add the cheese.
9. Stir until the cheese is melted.
10. Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
11. Spoon approximately one-fifth of the mixture into center of a tortilla.
12. Fold in the ends and then roll the tortilla over the mixture.
13. Roll the tortilla very tight, then pierce with a toothpick to hold together.
14. Repeat with the remaining ingredients until you have five eggrolls.
15. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
16. While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
17. Preheat 4-6 c. of oil to 375°.
18. Deep fry the eggrolls in hot oil for 12-15 minutes and drain on paper towels or a rack for about 2 minutes.
19. Slice each eggroll diagonally lengthwise; arrange on a plate around a small bowl of the dipping sauce.
20. Garnish the dipping sauce with the chopped tomato and onion.

Note: If you don’t want to heat everything together as shown in the recipe you can just fry them and stick them in the microwave for a minute to melt the cheese and blend the flavors. We normally multiplies the recipe by at least 6 and freeze them.

Mediterranean Chicken & Artichoke with Spinach & Toasted Pine Nut Couscous

This is my own Creation.
Mediterranean Chicken, Artichoke, and Spinach with Toasted Pine nut Couscous.
Ingrediants:
2 lbs Chicken breasts
1 Can Artichoke Hearts w/ Brine
1 med. Onion Chopped
1 Clove Chopped Garlic
1 Can (14 oz) reduced sodium Chicken Broth
1 Medium Zucchini
1 Cup Halved Grap Tomatoes or 1/2 Cup Roasted Red Tomatoes
2 Cups Fresh Spinach (about 2 handfuls)
1 Box Toasted Pine Nut Mediterranean flavored couscous
2 Tbs. Mediterranean Spice
1/4 tsp. Crushed Red Pepper Flakes
1/4 Cup Balsamic Vinegar

Chopped Parsely for Garnish

Method:
In a slow cooker combine chicken broth, chicken breasts, can of Artichoke hearts, onion, garlic, and spices. Cook for 3-4 hours
Place Chopped Zucchini, Tomatoes, Spinach, and Balsamic Vinegar in pot. Cover and cook for about 15 minutes or until cooked completely.
Remove Chicken & vegetables with a slotted spoon and set aside. Stir Couscous mix into the remaining liquid. Cover and cook 5 minutes or until the remaining liquid is absorbed.

Serve Chicken and Veggies over Coucous. Sprinkle Chopped Parsely over top.
Enjoy!

Soba Noodle Bowl

Ingrediants:

•1 pound Soba Noodles (Soba are buckwheat noodles used in Japanese cooking. Found in the oriental section of your local grocer. Can also substitute with Whole Wheat Spagetti noodles)
•Salt and freshly ground pepper
•1 tablespoons olive or grapseed oil
•1 pound medium shrimp, tails off, deveined
•4 scallions, cut into 2-inch pieces
•2 handfuls of string beans (about 1/2 pound), cut lengthwise into strips
•1 red bell pepper, cut into strips
•1 green bell pepper, cut into strips
•3 cloves garlic, chopped
•1/2 cup orange marmalade
•1/4 cup Tamari (dark soy sauce)
•1/2 cup chicken stock
•2 teaspoons hot sauce
•1 tablespoon toasted sesame seeds (optional garnish)

Preparation:
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook to al dente.

Place a large skillet over high heat and add 1 tablespoon canola oil, once around the pan. Add the shrimp and vegetables and stir fry for 4-5 minutes until shrimp are pink and firm.

While the vegetables are cooking, in a medium mixing bowl, whisk together the marmalade, Tamari, chicken stock, hot sauce and some freshly ground black pepper.

Drain the soba noodles and toss them with all the ingredients in the skillet. Pour the sauce over the pan, toss to combine and then adjust the flavors – you can add a splash more stock or soy or hot sauce to your taste. Garnish noodles with toasted sesame seed sprinkles, if desired.

Leftover Pot Roast= Beef Tacos

Shredded Pot Roast Tacos
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.

Sloppy Joes Gumbo Style

I swear these Sloppy Joes are the reason my husband married me. The first time I made them he had 3. Add a green salad and you have a delicious meal.

Ingrediants:
1 lb. Ground Beef or Ground Turkey
1 med. Onion Chopped
1/2 Green/Orange/or Red Bell Pepper (Orange is especially good)
1 Cup Ketchup
1/8 Cup Mustard
1 Can Chicken Gumbo Soup
1/4 Cup Water
1/2 tsp. Worcestershire sauce
1 clove garlic minced (or substitute 1/2 tsp garlic powder
1/2 tsp. Pepper


Method:
Brown Meat and add onions and Bell pepper to saute.
Add the rest of the ingrediants and simmer for 1/2 to 1 hour. Stirring occasionally.
Serve on Whole Wheat Hamburger Buns. Yummo

Quinoa with Carmelized Crimini mushrooms - Asian Style

Quinoa: Pronounced Keen-wah
Very Healthy Ancient Grain that originated in South America.
If you are attempting to increase your fiber and low-fat protein intake by consuming more whole-grain foods, quinoa is your ticket to success. One cup of cooked quinoa contains 5.2 grams and 8.1 grams of dietary fiber and protein, respectively. In addition, it contains high levels of folate. As much as I enjoy brown rice dishes, I don't always have time to wait 45 minutes while the brown rice cooks. Quinoa, on the other hand, takes a mere 20 minutes to reach a stage where the tender, nutty grain is ready to serve.

Ingredients:
•2 tsp olive oil, divided
•1 tbsp minced fresh ginger
•2 garlic cloves, minced
•1 cup quinoa
•2 cups low-sodium vegetable or chicken broth
•1 tsp sesame oil
•8 oz. crimini mushrooms, sliced
•1 tbsp soy sauce
•1/4 cup diced red bell pepper
Method:


In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.

While the quinoa is cooking, heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally. The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.

Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.

Serves 4.

Blackened Chicken & Sweet Cilantro Dressing

Blackened Chicken
Ingredients:
•4 boneless skinless chicken breasts
•2 Tablespoons blackening seasoning
•5 - 6 c. Romaine lettuce, chopped
•1 cup diced watermelon, peaches or blueberries (any combination will work)
Method:


Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.
Sweet Cilantro Dressing
Ingredients:
•¼ c. cilantro
•½ c. light mayo
•¼ c. honey
•¼ c. cream
•1 T. freshly squeezed lime juice
Method:


Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.