Anniversary Chicken and Make Ahead Fiesta Wraps

Anniversary Chicken

(Recipe adapted from Allrecipes.com)

Ingredients

½ lb bacon (original recipes uses bacon bits and instead you cook chicken in 2 Tbsp vegetable oil)
6 skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (I don’t normally have these on hand so I leave them off)
1 Tbsp chopped fresh parsley, for garnish (again, I don’t have this on hand so I leave it off)

Directions:

1.         Preheat oven to 350 degrees.
2.         In a large skillet, cook bacon, remove bacon and put on paper towel.
3.         In bacon grease sauté 4 to 5 minutes on each side until lightly browned.
4.         Place browned chicken breasts on a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and crumbled bacon. (Our family likes crispy bacon so I cook for 20 minutes then add cheese and bacon for final 5 minutes of cooking)
5.         Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is one of my favorite last minute meals with very little prep work. It is also great because it can be assembled earlier in the day and then cooked or reheated later for crazy nights. We usually eat it with some form of rice (buttered rice is my favorite) and some homemade bread (because that’s my favorite thing).

Make Ahead Fiesta Wraps

Ingredients:

1 cup uncooked brown rice
2 cups water
2 (15 oz) cans black beans
1 (15 oz) can pinto beans
1 can Mexi-corn (or regular is fine)
1 (10 oz) can diced tomatoes and green chilies
16 (10 inch) flour tortillas
1 pound Pepper Jack cheese, shredded

I also add:

chopped fresh cilantro to taste
diced red onion to taste
garlic powder to taste
cumin to taste
    *Sorry I don't have specifics. I just throw some in and call it good. Don't go overboard--just a little of each.

Directions:

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Add cilantro, red onion, garlic powder, and cumin if desired.
3. Put a generous amount in each tortilla and roll up. You want a lot but not so much that they are difficult to roll tightly. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat for approximately 3 minutes (if frozen) in the microwave. Top with salsa and/or sour cream.

Description:
We love these at our house. They were Adam's staple food last year at school. I make around 15 at a time then freeze. They reheat in the microwave and are great for lunch. Very yummy and very healthy. The recipe as listed below is my version of a recipe I found on allrecipes.com. I've made several small changes each time I made it to add more flavor. My version is also half of the original and it still makes 12-15 wraps. You can look up the original "Make Ahead Lunch Wraps" on the site if you'd prefer.

That was the description from my SIL. I freeze a bunch of these so I don’t have to eat mac and cheese every day. Yummy!

Shared by Dessi

Crockpot Honey Sesame Chicken

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

4 tablespoons diced onion

4 tablespoons ketchup

2 tablespoon canola oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Season both sides of chicken lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.

Shared by Brenna

Fajitas

Small flour tortillas
lime(s)
cilantro
sour cream
avocado
red or orange or yellow pepper
onion
chicken
pkg. fajita mix (you can also make your own)

I marinate the chicken in a fajita mix for a couple of hours (or 10 min).  Slice in strips and grill on BBQ.
Slice peppers and onions long and skinny strips.  Grill on BBQ.

Spread a bit of sour cream on the tortilla, add chicken, onion, peppers, cilantro, avocado.  Squeeze lime juice all over!
Delish!

Shared by MacKenzie

Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda