Green Chile Chicken Enchiladas

I've made these twice in one week. They're THAT good!

Green Chile Enchiladas
(Adapted from I Heart Nap Time)

• 8-10 large flour tortillas
• 2-3 cups shredded cooked chicken (about 2 large chicken breasts)
• 1-2 tsp. garlic powder, your preference
• 1/4 teaspoon chili powder 
• 1/4 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (4.5 oz) can of diced green chilis
• 4 ounces of cream cheese, softened
• 2 tbps. lime juice
• 1 (10-ounce) can green chile enchilada sauce
• 1 1/2 cups shredded jack cheese, divided
• Fresh cilantro (optional)

In a large bowl combine the softened cream cheese, spices, chicken, diced green chilis, lime juice, and 1/2 c of the shredded jack cheese. Stir until well blended. 

Heat the oven to 350 degrees. 

Pour a small amount (1-2 Tbsp?) of the enchilada sauce in the bottom of a greased 9x13 pan and spread it around. Warm 2-3 tortillas a time in the microwave, then put 2-3 Tbsp. of the chicken filling into each one. Roll them up and place them in the 9x13 dish.

Pour the remaining enchilada sauce over the rolled enchiladas, then top with the remaining jack cheese. Cover with foil and bake for 15 minutes. Remove the foil and back for an additional 10-15 minutes, until the cheese is bubbly. Remove from oven and garnish with fresh cilantro if desired. 

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole
(Adapted slightly from here) 

1 cup quinoa
10 oz. can of enchilada sauce
4.5 oz can of green chilies
1/2 c. frozen corn
1 can black beans, rinsed and drained
1 tsp. cilantro
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and Pepper, to taste
3/4 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
1 Avocado, diced (optional)
1 Roma tomato, diced (optional)

1. In a large saucepan of 2 cups water, cook quinoa for about 15 minutes; set aside.
2. Preheat oven to 375 degrees F. Lightly oil a 2 quart baking dish or coat with nonstick spray.
3. In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5. Serve immediately, garnished with avocado and tomato, if desired.

Richards Fam Chinese Chicken

I guess this is a huge favorite of my husband's family from growing up, and I can see why! The recipe calls for drumsticks, but feel free to use whatever type of meat you want. I prefer the chicken tenders from costco :) The cook time may vary depending on the meat...

6 lg drumsticks
1/2 c soy sauce
3 Tbs brown sugar
1/4 tsp garlic powder
3 Tbs vinegar
1 tsp. ginger
1 c water
1 chicken boullion cube

Pull skin off drumsticks
Boil water (microwave works) and add the boullion
Mix the rest of the ingredients into the water
Marinate chicken

Bake at 350 for 45 min. until chicken is falling off the bones :)

A couple notes...
-According to my SIL the marinating doesn't really need to happen, I did it for about 20 minutes and mine still had plenty of flavor
-I made this recipe in my pressure cooker, it took 15 minutes and turned out PERFECT (Chicken was about 2/3 still frozen, I did half drumsticks, half chicken tenders)
-Pair it with the fried rice and some broccoli and you will be so happy.
-I'm going to try to do a make-ahead freezer meal with this and I'll update with how it turns out

Fried Rice

This is so good and so easy!!

3 c cooked rice (left over or made earlier is better)
3 Tbs vegetable oil (or sesame oil)
1 c frozen peas and carrots (thawed)
1 small onion chopped
2 tsp minced garlic
2 eggs slightly beaten
3-4 Tbs. soy sauce

Heat oil on med-high heat, add veggies, onion and garlic and stir-fry until tender
Reduce heat to med-low and push the veggies to the side. Pour eggs in and scramble.
Add rice and soy sauce and blend all together until heated

I did not make up this recipe and I got it somewhere off the internet, but I don't know where!

Black-Eyed Pea Curry

Black-Eye Peas Curry
(Adapted from Skimpy Pantry)

Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
1/2 green pepper, diced
1 1/2 c. diced zucchini
1/2 tsp. garlic powder (or more...to taste)
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 heaping teaspoon curry
1/2 tsp. coriander
pinch of red pepper flakes
1/2 c Whole milk
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
1/4 c. cold water and 2-3 Tbsp. flour to create a thickening agent
white rice

Directions
1) Heat oil in large skillet over medium heat.  Add onion and green pepper, saute 5 minutes or until translucent and beginning to brown.
2) Add in zucchini and cook another 3-4 minutes. Stir in garlic until fragrant, about 30 seconds, and then add tomato.  Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, curry, coriander and red pepper flakes; stir constantly for 30 seconds.  Add milk, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally.
5) In a separate bowl, whisk together the flour and cold water to create a thick liquid, making sure there are no lumps. Add in to the simmering curry and stir constantly as mixture thickens. Cook 1-2 more minutes.
6) Serve over rice. 

Crack Slaw

I don't know why this is called "crack slaw" but it is. I just think of it as "that super yummy and easy stir fry stuff with sriracha."

Enjoy!

Courtney Crozier's "Crack Slaw"
(Adapted from here)

1 lb. ground Turkey
2 tablespoons of extra virgin olive oil
Hearty sprinkling of garlic powder
2 tablespoons of diced onions
16 oz. bag of coleslaw mix  (or 16 oz of shredded cabbage)
Optional: Sliced mushrooms, green peppers, celery, zucchini, etc.
3 tablespoons of liquid aminos OR soy sauce
2 tablespoon sriracha
Salt & pepper to taste

1) Brown ground turkey and season with salt, pepper, and garlic to taste. Remove from pan and set aside.
2) Saute onions, cabbage, & garlic in olive oil & cook until the tenderness you prefer. If adding more veggies in, do it now!
3) Add in liquid aminos, sriracha, salt & pepper
4) Add meat back into the veggies & mix well

We usually eat this with a little bit of white rice and extra sriracha!

Slow Cooker Zucchini Pasta

This was a tasty way to use up some of our garden zucchini. Super simple and delicious!

Cheesy Zucchini Pasta
(Adapted from Skinny Ms)

1 (25 oz.) jar marinara sauce

3 cups (uncooked) whole grain ziti or penne shells

2 cups low fat cottage cheese

2 cups mozzarella cheese, shredded

1 large zucchini cut into 1/4” slices (I'd estimate about 2-3 cups)

1/4 teaspoon black pepper

kosher or sea salt to taste

1 tsp. dried parsley

1/2 cup finely grated Parmesan cheese

I used a 6 quart slow cooker. 

In a medium size bowl, combine the cottage cheese and mozzarella. Add in your spices and mix until well combined. Spray your cooker with nonstick cooking spray and spread 1 cup of the marinara in the bottom. In another bowl combine the remaining sauce with your uncooked pasta. Put half the pasta mixture in the slow cooker, top with half the zucchini slices and then half the cheese mixture. Repeat with layers with the remaining ingredients. Sprinkle the top with your Parmesan cheese. 

Cook on low for 2 1/2 - 3 hours.