Tuesday, April 24, 2012

Baked Chicken Taquitos

Baked Chicken Taquitos
3 oz [light] cream cheese, softened
5 T green enchilada sauce
juice of 1 lime
1 tsp chili powder
1/2 t cumin
1/2 t onion powder
1 garlic clove, minced
4 T chopped cilantro
2 T chopped green onions
2 c cooked chicken, shredded
1 c pepper jack cheese, shredded
corn tortillas (about 24)
salt

1. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
2. Using a mixer, blend cream cheese, enchilada sauce, lime juice, paprika, cumin, onion powder, and garlic; stir in cilantro and green onions; add chicken and cheese.
3. Place a damp paper towel on a plate and spread four tortillas evenly on paper towel; microwave for 30 seconds.
4. Drop 1-2 tablespoons of filling on each tortilla, spread out lengthwise, and roll up tightly.
-Repeat steps 3 & 4 until all of the filling is gone.
5. Place taquitos on cookie sheet, seam down, and space evenly so they are not touching.
6. Using cooking spray or olive oil, lightly grease tops of taquitos; sprinkle lightly with salt.
7. Bake for 15-20 minutes, until lightly browned and crispy.

Tuesday, April 17, 2012

Balsamic Parmesan Cauliflower

Balsamic Parmesan Cauliflower
1 head cauliflower, chopped
2 T olive oil
1 t marjoram
1/4 t salt
1/4 t pepper
2 T balsamic vinegar
1/2 c Parmesan cheese

1. Preheat oven to 425*; foil and lightly grease a cookie sheet.
2. In a medium bowl, toss cauliflower, olive oil, marjoram, salt, and pepper to coat evenly.
3. Spread on cookie sheet and bake for 15-20 minutes, until starting to brown on the bottom.
4. Return to bowl and toss with vinegar and cheese.
5. Place back on cookie sheet and bake for an additional 5-10 minutes until the cheese is melted and the cauliflower is lightly browned.

Tuesday, April 10, 2012

Hawaiian Chicken

Hawaiian Chicken
4 frozen chicken breasts, boneless/skinless
1- 20 oz can crushed pineapple
1- 16.5 oz bottle Hawaiian-Style BBQ Sauce (Archer Farms brand from Target)

1. Layer everything in your slow cooker and cook on low for 6 hours. If desired, shred chicken an hour before serving.
Serve over rice.

Tuesday, April 3, 2012

Bacon Jalapeno Cream Cheese Crescents

Bacon Jalapeno Cream Cheese Crescents
1 block [fat-free] cream cheese, softened
1-2 jalapenos, seeded and diced
1- 16 oz pkg bacon, cooked and crumbled
2 c shredded Cheddar cheese
2 t garlic salt
2 cans crescent roll dough (8 crescents each)

1. Preheat oven to 350*.
2. In a medium bowl, combine cream cheese, jalapeno(s), bacon, Cheddar, and garlic salt until well-incorporated.
3. Roll out each can of dough into four equal sections (2 crescents per section); spoon equal amounts (1/8th) of filling on to each section of dough.
4. Cut dough on perforated line (to separate crescents) and then cut each crescent in half lengthwise. You should end up with 32 mini crescents.
5. Roll crescents as usual (from large end to small end) and place on an ungreased cookie sheet.
6. Bake for 15 minutes until golden brown.