Slow Cooker Cilantro Lime Chicken

Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted

Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.

Taco Soup

1 pounds ground beef, turkey, or boca burger
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crock pot or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

Apricot Chicken

1-2 lbs boneless skinless chicken breasts, diced (or use tenders)
1 (8 oz) bottle of Russian or Catalina Dressing
1 small jar of apricot preserves
1 package dry onion soup mix
2 tsp curry powder (optional)

Preheat oven to 350. Mix dressing, jam and onion soup mix together. Pour over chicken. Bake, for 1 hour (cover for the first half of cooking). Serve on its own or with rice.

Pasta Carbonara

1/2 lb. prosciutto, bacon, or ham cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 oz. dry spaghetti or fettuccine pasta
1/4 cup chopped parsley
ground black pepper to taste

Cook ham/bacon until crisp. Drain on paper towels. In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with bacon and cheese mixture and toss gently until mixed.

Spinach Gorgonzola Corn Bread

2 boxes (8 1/2 oz. each) cornbread mix
3 eggs
1/2 cup cream
1 box (10 oz.) frozen chopped spinach, thawed and drained
1 cup gorgonzola cheese crumbles
1 tsp. pepper

Mix cornbread mix, eggs, cream, spinach, cheese and pepper in medium bowl. Grease the inside of the crock pot, add batter. Cover. Cook on high for 1 1/2 hours or until done.

Note: Cook only on HIGH setting for proper crust and texture.

Oven Roasted Red Potatoes with Rosemary and Garlic

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Lemon Rosemary Chicken

Use fresh herbs and lemon juice to give plain baked chicken fantastic flavor. This combination of flavors also works well with turkey cutlets or white fish fillets.

Ingredients

1 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 tsp olive oil
2 tsp fresh lemon juice, or more to taste
2 tsp rosemary, fresh, chopped
2 tsp parsley, fresh, chopped
1/4 cup(s) canned chicken broth
1/2 medium lemon(s), quartered (for garnish)


Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.

Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

Spinach Tomato Ravioli

1 (16 ounce) package cheese tortellini (I am actually using ravioli instead)1 (14.5 ounce) can diced tomatoes

1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese


1. Bring a large pot of water to a boil. Add the tortellini/ravioli , and cook until tender, about 10 minutes.
2. While you get the tortellini/ravioli going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Mexican Green Rice

1 onion, chopped fine
2 Poblano peppers, cored, seeded and chopped
3 cloves garlic
1 tsp. cumin
1 14 oz. can green enchilada sauce
1 cup long-grain rice
1 1/4 c. water
1/2 c. chopped fresh cilantro

Saute onion, peppers, garlic, & cumin and 1 t olive oil for about 5 minutes. Add enchilada sauce, rice and water and bring to boil. Cook over low heat, stirring every 5 min. until rice is tender, about 20 min.

Stir in cilantro and season with salt and pepper to taste. To add even more green color, you can add 1/4 c. parsley or 1 c. chopped spinach. For more heat, add a minced jalapeno.

Cilantro Lime Chicken

2 Tbsp. minced fresh cilantro
2 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. olive oil
4 skinless, boneless chicken breast halves
1/4 tsp. salt
cooking spray

To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand for 3 min. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp. salt. Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Cook 6 minutes on each side or until done.

Coconut-Lime Chicken with Slaw

1 cup water
3 Tbsp. fish sauce
2 tsp. Asian chili-garlic sauce
3 boneless, skinless chicken breasts
5 Tbsp. cream of coconut
5 Tbsp. juice from 3 limes
1/2 head Napa cabbage, halved, cored, and shredded
1/3 cup chopped fresh cilantro
1 mango, pitted, peeled, and sliced thin
1/2 cup cashews, toasted and chopped

Bring water, 1 Tbsp. fish sauce, and 1 tsp. chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-sized pieces.

Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.

Toss chicken with 3 Tbsp. dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. Serve.

Chicken Satay with Peanut Sauce

1 Cup Plain Yogurt
1 t fresh grated ginger
1 t minced garlic
1 T curry powder
1 1/2 lbs chicken tenders

Combine all the above in a bowl. Cover, put in fridge and let marinade for 2 hours. Thread chicken on skewers. Grill 3-5 minutes on each side. Serve with white rice.

Peanut Sauce
1 cup creamy peanut butter
1/4 cup soy sauce
2 t chili garlic sauce (found in Asian isle)
2 T brown sugar
2 limes juiced
1/2 cup hot water

Combine all ingredients in a blender or food processor. Serve with chicken and rice.

Salsa Chicken

6 chicken breasts
12 oz (1 1/2 cup) of salsa
1/4 cup of taco seasoning

Mix salsa and taco seasoning together, pour over chicken in the crock pot. Cook on low 8 hours or high 4-6 hours.

Shred chicken with fork and serve on rice, salad for chicken salad, or tortillas for tacos/burritos. (My sister stirs in sour cream at the end but I just prefer to serve sour cream on the side to save calories.)

Weight Watchers Points=3 (1/6 of chicken without sour cream)

Pesto Chicken Parmesan

2 lbs chicken (I used chicken tenders--I counted out 16-18 rather than weighing them)
Pesto
Grated Fresh Parmesan (1 cup)
Pasta

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine ingredients in a food processor and pulse

Directions: Combine Pesto with chicken in pan and top with grated fresh parmesan. Bake 350 for approximately 30 minutes (until chicken is cooked through). While chicken is cooking, boil pasta according to directions. Place the Pesto Chicken Parmesan on top of a bed of pasta and enjoy!

Saucy Fajitas

2 cups tomato Sauce
2 Jalapeno peppers or 1/8 tsp red pepper flakes
4 tbsp fresh coriander, minced
2 limes
Salt & Pepper
Chicken thighs (I used chicken breasts instead)
4 Tbs oil
2 tsp Cumin
2-3 Peppers any color
1 tsp minced garlic

Combine ingredients and simmer for 20-30 minutes. Serve in tortillas.

The recipe called for fresh coriander--there is no such thing. Coriander is the seed for cilantro--but apparently they have completely different flavors. Needless to say, I used coriander but only put in one tsp (on the assumption that you always use less if it is ground than fresh and didn't want to overpower it). Feel free to add more (if you've got it) if you think it needs it.

Salsa Bean Salad with Cilantro Lime Grilled Chicken

Salsa Bean Salad

1 can yellow hominy
1 can black beans
1 can kidney beans
1 can pinto beans
1 1/2 cup Red Onion
4 large tomatoes diced
1 1/2 t cumin
1 1/2 red chili powder
3T lime juice
3/4 cup chopped fresh cilantro
1T olive oil

Serve on tortillas with grilled chicken or steak.

Cilantro Lime Grilled Chicken. (I won't actually marinade the chicken for meal group because it would require that you make it within hours--otherwise the lime juice can really over power the chicken).

For the marinade

1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)

Directions

1. Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.

2. Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.

3. Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.

4. To serve, place the chicken on individual plates (or tortillas) and spoon the bean salsa on top. (Mango Salsa is also a good substitute)

Italian Sausages, Peppers, & Pasta

6 large Italian sausages (used Tarantino Mild Italian Sausage)
1/2 large onion sliced
1/2 large red pepper sliced
1/2 large orange, yellow, green pepper sliced
Italian dressing
Pasta
Parmesan Cheese

Directions: Boil Italian sausages for approximately 8 minutes or until cooked through, then put them on the grill to give them a nice color and flavor. Then slice the sausages. In a separate pan, sauté onions and peppers. Cook pasta as directed. Toss the sausages, onion & peppers, pasta with some Italian dressing and top with Parmesan cheese. Serve hot. Enjoy!

Sweet -N- Spicy Chicken

Chicken (1 1/2 lbs.)
1-lb boneless chicken breasts
3T four
3T taco seasoning
1-2T oil

Cut chicken into 1/2 cubes. Put in a Ziploc bag with taco seasoning and flour. Toss to coat. In a skillet, brown chicken in oil until no longer pink.

Sauce
1 jar chunky salsa
1/2 - 1 cup peach or apricot preserve

Combine salsa and preserves. Add to chicken in skillet. Bring to a boil. Reduce heat, cover and simmer 2-3 minutes. Serve over rice.

Quiche

8 slices bacon (I am substituting ham to make it healthier)
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Baked 4-Cheese Pasta

Bread crumb topping:
3-4 slices white sandwich bread torn into quarters
1/4 cup grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper

Pulse bread in food processor until mixture resembles coarse crumbs. Transfer to small bowl, stir in other ingredients. Set aside.

Pasta and cheese:
4 oz. Italian Fontina cheese, shredded
3 oz. Gorgonzola cheese, crumbled
1/2 c. grated Pecorino Romano cheese
1/4 c. grated Parmesan cheese
1 lb. penne pasta
1 Tbsp. plus 1/4 tsp. salt
2 tsp. butter
1 tsp. flour
1 1/2 cups heavy cream
1/4 tsp. black pepper

Heat oven to 500 degrees. Bring 4 quarts water to a boil. Combine cheeses in large bowl; set aside. Add pasta and 1 Tbsp. salt to boiling water, stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increasing heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 tsp. salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 9x13 in. baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.