Zuchinni Noodles awith Scallops

Chicken Fried Rice

I cooked and am blogging, all within an hour of each other. Go me!

INGREDIENTS

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded (we soaked it in teriyaki sauce and pan fried it)
• 3 cups cooked rice
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

INSTRUCTIONS

1. Cook and shred the chicken.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Original post found here: http://therecipecritic.com/2014/03/chicken-fried-rice/

Taco Stuffed Zucchini Boats

4-5 medium zucchinis
1/2 cup salsa
1 lb ground turkey breast
1 tsp garlic
1 tsp cumin
1 tsp kosher salt
1 tsp chili powder
1 tsp paprika
1/2 tsp chili powder
1/2 small onion, minced
1 bell pepper, diced
4 oz can tomato sauce
1/4 cup water
1/2 shredded cheese

In a large pot, bring water to a boil. Preheat oven to 400. Place 1/4 cup of salsa at the bottom of a 13 x 9 baking dish.

Cut your zucchinis in half length wise and hollow them out. Chop up the scooped out flesh and set aside. Drop zucchini halves in the boiling water and boil for 1-2 minutes. Remove from water and set aside.

Brown turkey in a large skillet. When it is no longer pink, add your spices and stir together. Then add your zucchini flesh, onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for 20 minutes.

Scoop meat out evenly into your zucchini skins and sprinkle cheese on top. I baked it uncovered for about 10 minutes, until the cheese was melted.

garnish with your remaining salsa and onion or cilantro if you would like. Dis was pretty good if I do say so myself.

Original post found here

Creamy Mustard Chicken

Our poor neglected blog!

I made this tonight and it was crazy good. Its healthy and Paleo approved as well!

2-3 large chicken breast, cut up in serving size for faster cooking
1 can coconut milk
3-4 TBL dijon mustard
1 large apple
1/2 sweet onion
1 TBL dried tarragon
1-2 TBL coconut oil, melted
salt and pepper

In a large bowl, mix coconut milk, dijon, tarragon, salt, and pepper. Taste it and add stuff if you need to. Add chicken to bowl, stirring to coat it nicely. Put in fridge to marinate while you cut up the apples and onion very thinly. Once they are cut up, put them in a 13 x 9 baking dish, drizzle melted coconut oil and stir until coated. Pour the chicken and sauce on top of the apples and onions, making sure it all is covered in the sauce.

Bake at 350 for 40-50 minutes.

nom, nom, nom

Original post found here

Beefy Tater Tot Casserole

This sounds super fancy right?

Some nice lady in Millie's ward brought this over to her shortly after Bradley was born. Michael and I were training at the time for our half, so we ran to the Anderson's house where there was still some of this hanging around. Michael started eating it and said it was amazing, so me being the good wife that I am got the recipe and made it for him last night. He laughed when he came home and asked, "What the heck is that?" having not remembered that he had previously eaten it and raved about it. It seemed that all my efforts were for not.

Turns out it was pretty dang good for being a dish with the words Tater Tots and Casserole in the title. 

Moral of the story: Don't Judge. hah. 

 Ingredients:

1 lb ground beef
1 green pepper, chopped
1 onion, chopped
1 (10 1/2 ounce) can Italian tomato soup – I can never find this so I use plain tomato soup and add Italian
seasoning.
1 (4 ounce) can mushrooms, sliced and drained
2 cups mozzarella cheese, shredded - I’ve also used Cheddar cheese
1 (32 ounce) package frozen tater tots

I add a can of chopped Italian tomatoes or stewed tomatoes – depends on how wet or dry you like it. (When I made it last night, I just did two cans of tomato soup because it looked super dry. I also added salt and pepper, a ton of Italian seasoning, and Chalula for a kick. 

Directions:
In a skillet cook the beef peppers and onions untill beef is brown. Drain fat.
Add tomato soup, seasonings, and mushrooms; heat.
Pour into a greased 13 x 9 baking dish.
Sprinkle the cheese then potatoes over top and bake at 400 degrees for 30 to 35 minutes.

Baked Creamy Chicken Taquitos

I made this today, and they were pretty Yummers!
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

I got this off of Our Best Bites.... Mine did not look that fancy.

Southwestern Chicken and Rice Casserole

Hey I'm blogging!!!! I tried this recipe off of Pioneer Woman's website.  It was Yummers.
 I'll even include a picture.

Ingredients

• 1 can (15 Oz.) Black Beans, Drained And Rinsed
• 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup)
• 1 cup Water
• 1 cup Thick And Chunky Salsa
• ¾ cups Uncooked Long-grain White Rice
• ½ teaspoons Onion Powder
• 1 can (11 Oz.) Mexican-style Corn, Drained
• 4 whole Skinless, Boneless Chicken-breast Halves
• ½ packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix
• ½ cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend)
• ¾ cups Sliced Green Onions To Sprinkle Over Top (optional)

• Preparation Instructions

  Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared baking dish.
  Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.
  Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.
  Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done. (It actually takes 1 hour, 15 minutes to cook in the casserole dish I use. I uncover the dish after 1 hour.)
  When the casserole is fully cooked, sprinkle with cheese (I return the dish to the oven for about 5 minutes to let the cheese melt). Then remove from oven and sprinkle green onions over the top, if desired. Serve.
  Makes 4 servings.