QUICK AND EASY CHICKEN BURRITOS

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PREP TIME
5 mins
COOK TIME
5 mins
TOTAL TIME
10 mins

If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10
minutes then slice into thin strips.
Author: Layla
Serves: 4 tortillas
INGREDIENTS
2 cups cooked shredded chicken
cup Mexican cheese blend ( or mozzarella)
1 avocado diced
2 tablespoons cilantro chopped
4 large tortillas
1 tablespoon oil
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INSTRUCTIONS
1 Mix the shredded chicken, cheese, cilantro, and the diced avocados.
2 Lay a tortilla flat on a plate and add of the mixture, form a roll. repeat the
process for all four tortillas.
3 pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan
and cook for 2 minutes on medium- high heat. Flip on the other side and cook
for another minutes or until the the burritos are golden in color. Serve warm.
Burritos can be frozen cooked or uncooked for up to 3 months.
The Best Pot Roast....EVER!
You'll need:
McCormicks slower cooker Savory Pot Roast season packet
An Au Jus packet
A Can of Pepsi (we use Coke because we always have coke in our house)
And Boneless Cross Rib Roast
and your crock pot
Put your Roast in the crock pot.
Mix the Slow cooker seasoning with 1 cup of Water.
Pour on top of roast.
Add the whole can of Coke.
Cover with your lid for 8 Low or 4 hours on high.
Its VERY important that you never lift the lid!
Right before you are ready to pull it out,
sprinkle your dry Au Jus packet over the roast.
Ahh.....
Pull it out and slice it up!
I promise you it is the most tender Roast EVER!!
BAKED HONEY GARLIC CHICKEN

PREP TIME
15 mins
COOK TIME
25 mins
TOTAL TIME
40 mins

Author: Jo Cooks
Serves: 4
INGREDIENTS
3 chicken breasts, boneless and skinless, cut into 1 inch pieces
2 eggs, beaten
1 cups Panko breadcrumbs
sesame seeds, optional
fresh chopped parsley, optional
For Honey Garlic Sauce
4 cup honey
5 cup soy sauce
6 3 garlic cloves, minced
7 1 tbsp Sriracha sauce (optional)
8 salt and pepper to taste
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INSTRUCTIONS
1 Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
2 Add the breadcrumbs to a shallow plate. Beat the eggs in another shallow plate.
3 Season beaten eggs with salt and pepper. Add chicken to the eggs and toss to
make sure each piece is fully coated in the egg mixture.
4 Coat each piece of chicken with breadcrumbs and place on baking sheet. Bake in
preheated oven for about 20 minutes or until chicken is cooked through and
slightly golden.
5 In the meantime add all the sauce ingredients to a small sauce pan. Bring to a boil
over medium heat, then turn down the heat and cook for a couple more
minutes stirring occasionally.
6 Pour sauce over chicken and toss so that the chicken pieces are fully coated. If
there's left over sauce, use for dipping. Garnish with sesame seeds and
parsley if preferred.
7 Serve over rice and/or veggies.
Chicken Alfredo Roll Ups
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 8 servings

The easiest, no-fuss chicken alfredo you will ever make, conveniently stuffed in the
butteriest roll ever!
Ingredients
1 tablespoon olive oil
1 boneless, skinless chicken breast
1 (8-ounce) package cream cheese, at room temperature
1/4 cup freshly grated Parmesan
2 tablespoons chopped chives
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 (8-ounce) tube crescent rolls
1/2 cup Italian style bread crumbs

For the optional cheese sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese, or more, to taste

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Instructions
9 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper
or a silicone baking mat; set aside.
10 Heat olive oil in a medium skillet over medium high heat.
11 Season chicken breasts with salt and pepper, to taste. Add to skillet and
cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool
before shredding.
12 In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic
powder, salt and pepper, to taste.
13 Remove rolls from the can, separating them into eight triangles. Top each
triangle with a heaping tablespoon of the chicken mixture.
14 Starting with the wide end, roll up each triangle, tucking the ends
underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down
onto the prepared baking sheet and bake until golden brown, about 10-12
minutes.
15 To make the cheese sauce, melt butter in a small saucepan over medium high
heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk,
and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season
with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about
1-2 minutes.
 Serve crescent rolls immediately, drizzled with cheese sauce.

Crock Pot Chicken Caesar Sandwiches

Shared By: Two Healthy Kitchens

Yield: About 4 cups

Ingredients
Chicken:
1 pounds boneless, skinless chicken breasts
2 tablespoons water
1 teaspoon kosher salt
teaspoon garlic powder
teaspoon black pepper
Dressing:
16 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1 cups)
17 cup Parmesan cheese, divided
18 2 tablespoons fresh lemon juice
19 1 tablespoons smooth Dijon mustard
20 1 tablespoon apple cider vinegar
21 1 tablespoon reduced-sodium soy sauce
22 teaspoon garlic powder
23 teaspoon kosher salt
24 1/16 teaspoon black pepper
For Serving:
8 cup chopped parsley
9 cup Parmesan cheese
10 Whole wheat buns or whole wheat pita pockets
11 Romaine lettuce
12 Additional Parmesan cheese, if desired

Preparation
1 Place chicken in slow cooker and add water.
2 Sprinkle 1 teaspoon salt, teaspoon garlic powder, and teaspoon black pepper on
chicken.
3 Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but
still moist and fall-apart tender. (See note.)
4 Just before serving, shred chicken (using two forks).
5 Meanwhile, stir together Greek yogurt, cup Parmesan cheese, lemon juice, Dijon
mustard, vinegar, soy sauce, teaspoon garlic powder, teaspoon salt, and
1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You
can make the dressing ahead of time and cover and refrigerate it until needed.)
6 About 30 minutes before serving, stir Caesar dressing into chicken in crock pot. (See
note.)
7 Immediately before serving, stir in fresh parsley and remaining cup Parmesan
cheese.
Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and
garnish with additional Parmesan cheese, if desired.
BUFFALO CHICKEN LETTUCE WRAPS

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PREP TIME
40 mins
COOK TIME
30 mins
TOTAL TIME
1 hour 10 mins

Spicy buffaloed oven fried chicken bites wrapped in buttery lettuce

leaves with tomatoes, quinoa, avocado, and blue cheese dressing.
Buffalo Chicken Lettuce Wraps are a healthy and filling lunch or dinner your whole
family will love. Note that prep time includes 30 minutes for the chicken to marinate.
Author: Heather Tullos
Serves: 4-6
INGREDIENTS
1 pounds boneless skinless chicken breast, cut into bite-size pieces
cup buffalo sauce, plus a little more for drizzling over the finished chicken if you
prefer
2 cups plain panko bread crumbs
4-6 large soft leaves of lettuce (I used Boston Bibb Lettuce)
1 cup cooked quinoa
cup diced tomatoes
cup diced avocado
blue cheese (or ranch) dressing & scallions to garnish

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INSTRUCTIONS
25 Preheat the oven to 375 and lightly grease (I used cooking spray) a baking
sheet or line it with parchment paper.
26 Toss the chicken in the cup buffalo sauce, cover, and refrigerate for at least
30 minutes.
27 Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and
place them on the prepared baking sheet. The baking sheet will get pretty
crowded -- it's okay.
28 Bake for 30 minutes. You can toss the baked chicken with the extra buffalo
sauce if you like.
29 To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and
avocado. Top with the crispy baked buffalo chicken, drizzle with the blue
cheese, and sprinkle with the green onions.
These are also a delicious cold lunch if you prepare the chicken ahead of time and
refrigerate it before serving.
Slow Cooker Chicken Tortilla Soup
Prep Time: 15 minutes
Cook Time: 6 hours
Yield: About 5 servings

Ingredients
2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
For serving:
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)

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Make Homeade Meals In 30 Minutes Or Less

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Directions
30 Pour chicken broth and diced tomatoes into a slow
cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and
season with salt and pepper to taste. Add chicken breasts then cover
with lid and cook on LOW heat 6 hours, or until chicken is cooked
through.
31 Remove chicken and shred, then return to slow cooker
along with black beans, corn, cilantro and lime juice, stir. Allow to cook
until heated through.
32 Serve warm with tortilla strips and cheese and other
optional ingredients.
Recipe source: Cooking Classy
HONEY LEMON CHICKEN WITH ANGEL HAIR
PASTA

YIELD: serves 4 PREP TIME: 5 minutes COOK TIME: about 15 minutes TOTAL
TIME: 20 minutes
INGREDIENTS:
Pasta
8 ounces angel hair pasta, cooked according to package directions (half of
a 1-pound box)
Chicken
33 1/2 cup honey
34 1/4 cup lemon juice
35 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
36 1 tablespoon apple cider vinegar
37 1 tablespoon lemon pepper seasoning blend for sauce + more for
sprinkling over chicken
38 1/2 teaspoon salt, or to taste
39 1/2 teaspoon black pepper, or to taste
40 leaves from 2 or 3 sprigs of thyme, optional and to taste
41 4 boneless skinless chicken breasts, diced into bite-sized pieces
(about 1 1/2 pounds)
DIRECTIONS:
13 Pasta - Cook according to directions on box, drain, and set aside.
14 Chicken - To a medium bowl or large measuring cup, add the
honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1
tablespoon lemon pepper seasoning, salt, pepper, optional
thyme, and stir to combine; set sauce aside.
15 To a large skillet, add 1 tablespoon olive oil, add chicken, generously
sprinkle with lemon pepper seasoning, and cook chicken over
medium-high heat for about 5 minutes, flipping intermittently so all
sides cook evenly. Cooking time will vary based on thickness of
chicken breasts and sizes of pieces. Chicken should be about 90%
cooked through.
16 Turn heat to medium-low, and carefully add the sauce noting that it
may bubble up in the first few seconds.
17 Allow sauce to bubble at a low boil for about 5 minutes, or until
sauce has thickened and reduced some, and chicken is cooked
through. Stir sauce and flip chicken intermittently throughout.
Add pasta to skillet with the chicken and toss to combine and coat. Serve
immediately. Chicken and pasta are best warm and fresh, but will keep
airtight in the fridge for up to 3 days. Reheat gently prior to serving.
Pesto Salmon and Italian Veggies in Foil
Yield: 4 servings

Ingredients
4 (6 oz) skinless salmon fillets
1 1/4 lbs fresh green beans, ends trimmed or 1 lb
(medium/thin) asparagus, tough ends trimmed
3 tsp olive oil, divided
Salt and freshly ground black pepper
4 Tbsp pesto, homemade or store bought (half a recipe of
the homemade is enough)
4 tsp fresh lemon juice
1 pint grape tomatoes, halved

Directions
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42 Preheat oven to 400 degrees. Bring a pot of water to
a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil
green beans 3 minutes, then carefully drain (asparagus doesn't
need to be boiled before baking).
43 Toss green beans (or asparagus) with 2 tsp olive oil
and season with salt and pepper to taste, divide into 4 servings
and layer in center of each piece of foil. Season both sides of
salmon with salt and pepper. Layer salmon over green beans
and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice
over each fillet. Toss tomatoes with remaining 1 tsp olive oil and
season lightly with salt. Spread over each salmon fillet. Wrap
sides of foil in and roll and crimp edge to seal, then wrap ends
upward to seal (don't wrap too tightly you want the heat to be
able to circulate well).
44 Place side by side on a baking sheet and bake in
preheated oven until salmon has cooked through, about 20 - 28
minutes (cook time will vary depending on thickness of salmon
and desired degree of doneness).
Recipe source: inspired by Jamie Oliver
Quinoa Stuffed Bell Peppers
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

Loaded with protein, veggies and healthy grains, these stuffed bell
peppers will provide the nutrition that you need for a healthy,
balanced meal!
Ingredients
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
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Try Nachos Made With Crispy Potatoes

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Instructions
45 Preheat oven to 350 degrees F. Line a 913 baking
dish with parchment paper.
46 In a large bowl, combine quinoa, green chiles, corn,
beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and
chili powder, salt and pepper, to taste.
47 Spoon the filling into each bell pepper cavity. Place
on prepared baking dish, cavity side up, and bake until the
peppers are tender and the filling is heated through, about 25-
30 minutes.
Serve immediately.
Buffalo Chicken Rolls
Ingredients:
2chickenbreasts
Frank'sRedHotSauce
1/4cupRanchdressing{plusextrafordipping}
2packseggrollwraps{butitonlytakesabout11/2
packs}
Fetacheese
Mozzarella{orItalian}cheese

Directions:

Preheatyourovento400F.Shredthechicken,addingextra
Frank'shotsaucetotaste.
Mixintheranchdressing.
Layouttheeggrollwrap.
Placeaboutatablespoonfullofshreddedchickenonthewrap.As
westart,it'simportanttoemphasizethatyoushouldnotoverstuff
them.
TossontheItaliancheese{orwhatevercheeseyouchose}.
Thenthefeta.
Foldthebottomcorneroverthefilling.
Foldovertheleftcornertightly.
Thenthenextcornerandrolltowardstheremainingcorner.
Dipyour{clean}fingerinwaterandpressonthelastcorner.
Folditover.Thewaterwillmakeitstick.
Placethemonanonstickbakingsheet.Bakefor1215minutesor
untiltheyaregoldenbrownandcrispy.
Servewarmwithranchdippingsauce.Ifyouwanttogetcrazy,
splashsomeofFrank'shotsauceintotheranchandmixittogeta
spicyranch.
One Pot Lemon Parmesan Pasta
Serves 6-8
12 ounces small shell pasta, preferably whole grain
1 1/2 pounds summer squash, sliced and then cut in half
or quarters, depending on the size of your squash
1 tablespoon minced garlic
1 heaping tablespoon fresh thyme
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 1/2 cups chicken stock (if you are buying your chicken
stock in a 4 cup size, just add 1/2 cup of water)
2 cups baby spinach
1 1/2 pounds boneless skinless chicken breasts, cooked
and cubed
juice and zest from 1 large lemon
1/2 cup parmesan cheese

In a large stock pot, add the pasta, summer squash,

garlic, thyme, 1 teaspoon salt, pepper, and chicken stock
and stir well. Bring the mixture to a boil, and boil until
the pasta and squash are cooked, about 8-9 minutes,
stirring often during the cooking time. All of the liquid
will not be evaporated, which is good and what you
want. Next, stir in the spinach, chicken, lemon juice and
zest, and parmesan cheese. Taste and add more salt if
necessary. Enjoy!
Baked Pineapple Teriyaki
Chicken
yield: SERVES 4 prep time: 15 MINUTES total time:
50 MINUTES

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Simply pour this homemade teriyaki sauce
over chicken and bake!
Ingredients:
1 tablespoon cornstarch
1 tablespoon room
temperature water
1/4 cup (50g) brown sugar
2 Tablespoons (42g) honey
1/2 cup (120ml) soy sauce
1/4 cup (60ml) cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
4 skinless boneless chicken breasts
1 cup fresh or canned pineapple chunks
optional: chopped green onion and sesame seeds for garnish
Directions:
48 Whisk cornstarch and water together in a small bowl. It will be a
milky liquid. This is for thickening the sauce. Combine the cornstarch mixture,
brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper
together in a small saucepan over low heat. Allow to simmer while whisking
occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat
and set aside for at least 10 minutes, allowing it to cool and thicken.
49 Meanwhile, preheat oven to 400F (204C).
50 Arrange chicken and pineapple slices in a bake pan (any size
works-- I used a 10-inch casserole dish. Use a 9-inch square pan, an 11x7 pan,
an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to
make sure every inch is coated in the sauce. Use a basting/pastry brush if
needed.
51 Bake uncovered for 30-32 minutes or until the chicken is
completely cooked through. This is optional: at the 25 minute mark, remove
from the oven and carefully slice the chicken into chunks, then return to the
oven. The smaller the chicken pieces, the more teriyaki they'll soak up. You
can also cut up the chicken when it is raw prior to cooking.
52 Sprinkle green onion and sesame seeds on top and serve the
chicken and pineapple with sauce from the pan poured on top. Store leftovers
in the refrigerator for up to 5 days.
53 Make ahead tip: The teriyaki sauce, prepared in step 1, can be
made 1 day in advance and stored in the refrigerator. You can even prepare
the dish through step 3, cover the pan with aluminum foil or plastic wrap, and
keep in the refrigerator for up to 1 day. Then bake as directed.
Additional Notes:
For a more rounded out meal, serve with broccoli, brown rice, quinoa, baked sweet
potatoes or anything to soak up the teriyaki sauce.

Healthy Dinner Recipe: Salmon with Avocado Cucumber

Topping

Ingredients:

- 1 avocado, de-cored, peeled and diced

- 1 cucumber, peeled and cubed
- 1 tea spoon of dill
- 2 table spoons of soft cheese (either organic cream cheese
or organic cream cheese)
- 1 table spoon of crumbed feta cheese
- 4 ounce Atlantic salmon
- Sea salt
- Ground black pepper
- 1 tea spoon of lemon juice
- 1 table spoon of extra virgin olive oil
- 2 tea spoons of white wine or mirin
- Olive oil cooking spray

Directions:

1. Pre-heat oven to 350 F.

2. In a mixing bowl, add salmon.
3. rub sea salt, pepper, olive oil and wine all over salmon on
both sides. Mix well.
4. Put salmon on baking sheet and bake for 20 min, or until
salmon's thoroughly cooked.
5. While salmon's cooking, add avocado, cucumber, dill, soft
cheese and feta in another mixing bowl. Mix well with spoon.
6. When salmon's finished, transfer it to a plate and top with
the topping mixture you just made.
Enjoy!