Baked Creamy Chicken Taquitos

I'm trying to be more organized this school year and planning out weekly dinner menus.  I tried this recipe for the first time last week and it was SO GOOD!  I will for sure be making this again!

 (I know, this picture isn't the greatest, snapped in a hurry before pack meeting!)

Baked Creamy Chicken Taquitos
from Our Best Bites Cookbook

makes 14-16 corn tortillas or 10-12 flour tortillas

total time: about 45 minutes

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
1 cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 tablespoons vegetable oil, optional
nonstick cooking spray
kosher salt
Creamy Cilantro-Lime Ranch Dressing (recipe follows)

Heat oven to 425F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave for 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, green onions, chicken and pepper jack cheese.

Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place the pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with Creamy Cilantro-Lime Ranch Dressing.

Creamy Cilantro-Lime Ranch Dressing
from Our Best Bites Cookbook

makes 2 cups

1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 tablespoons lime juice)
1 package dry Ranch dressing mix
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce, to taste

Combine mayonnaise, milk, lime juice and the contents of the ranch dressing in a blender or food processor. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.

Roasted Sesame Pork Tenderloin with Asian Slaw

I founds this recipe in the March issue of Southern Living magazine and gave it a try for Sunday dinner.  It was really good!   

 

Ingredients

• 3 tablespoons soy sauce
• 1/2 cup sesame-ginger dressing, divided
• 1 (1-lb.) pork tenderloin
• 1 head napa cabbage, shredded (about 4 cups)
• 4 green onions, sliced
• 2 large carrots, grated
• 1 cup chopped fresh cilantro (I used 1/2 cup)
• 1/4 cup chopped wasabi-and-soy sauce-flavored almonds (spicy peanuts would have also been good!)

Preparation

• 1. Preheat oven to 450°. Whisk together soy sauce and 1/4 cup dressing in a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 15-20 minutes, turning once.
• 2. Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
• 3. Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
• 4. Bake at 450° for 25 to 30 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
• 5. Toss slaw with almonds; serve with pork. 

Creamy Pesto Chicken and Pasta

I made this tonight for dinner on a whim - it's been cold and windy here all day and something nice and warm sounded so good!

You will need: 

2 tsp butter (I used just a drizzle of olive oil)

4 skinless, bonelkess chicken breasts, cut into cubes (about 2 cups worth) 

1 can Condensed Cream of Chicken soup

1/2 cup pesto

1/2 cup milk

3 cups pasta, cooked and drained (you can use bow tie pasta, I used penne since I had that on hand)

Fresh Parmesan cheese

Heat butter or oil in large skillet, over medium heat.  Add chicken and cook until well browned, stirring often.

Stir soup, pesto sauce and milk in skillet.  Heat to a low boil.  Reduce heat to low or until chicken is cooked through.  Stir in pasta and cook until mixture is hot.

To serve sprinkle with teaspoon full of fresh Parmesan cheese. 

Cheesy Rigatoni Bake

1 (16 ounce) rigatoni noodles

2 Tbsp butter or margarine

1/4 cup flour

1/2 tsp salt

2 cups milk

1/4 cup water

4 eggs, beaten

2 (8 oz) cans tomato sauce (I used a jar of marinara)

2 cups shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Cook pasta according to package directions.  In a saucepan, melt butter.  Stir in flour and salt until smooth, gradually add milk and water.  Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl.  Add beaten eggs to pasta and mix.  Spoon into a greased 9x13 pan.  Top with tomato sauce and mozzarella cheese.  Spoon white sauce over top and sprinkle with Parmesan cheese.  Bake at 375 for 30 to 35 minutes.

To freeze, slightly under cook pasta.  Cover pan with plastic wrap and then aluminum foil and label. 

Creamy Ham Casserole

 An easy and quick way to use leftover Easter Ham!

2 cups shredded cheddar cheese

2 cups coarsely chopped ham

2 cups tri color rotini pasta, cooked and drained

1/2 cup mayonnaise

1/2 green or red pepper, chopped

1/2 bag frozen peas and carrots

Seasoned bread crumbs

Heat oven to 350 degrees

Mix all ingredients except 1/2 of cheese and crumbs in large bowl

Spoon into casserole dish

Sprinkle with remaining cheese 

Cover with bread crumbs

Bake for 30 minutes or until light brown.

Ham and Cheese Braid

Ham and Cheese Braid

1 loaf Rhodes bread dough

1/2 cup or 1 stick butter

1 envelope Hidden Valley Ranch dressing mix (not generic)

3/4 lb. thinly sliced ham

1 1/2 cups shredded cheddar cheese

1 teaspoon poppy seeds

Assembly:

Roll bread dough out into a rectangular shape so that its approximately 1/2" thick. Combine butter (I melted mine in the microwave for about 20 seconds first) and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist. Continue cris-crossing until your it is all braided. Brush remaining butter ranch mixture over the top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. Label with cooking instructions and freeze.

Cooking Instructions Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let rise. Bake at 350 for 25-30 minutes.

  I used about 1/2 of that amount of butter - it was plenty.  Rhodes Rolls come in packages of three, I made all three at the same time; we ate one last night and I froze two for later.  Is it good?  Let's just say both Graham and Greg helped themselves to seconds!  They rarely do that!

 Recipe and photo from Ducks in a Row.  Thanks Laurel!

Macaroni and Cheese

Macaroni and Cheese

1 stick butter

1/2 cup flour

1 teaspoon  salt

4 cups milk  (2% or whole)

1 tablespoon grated onion

1/4 teaspoon dry mustard powder (optional)

1/8 teaspoon cayenne (optional)

1 pound sharp cheddar cheese, grated

1 pound elbow macaroni, cooked, drained and rinsed with cold water

In large stock pot melt butter and add onion. Stir until onion is cooked but not browned. Remove from heat and add flour and salt and stir until smooth. Over medium heat add milk, stirring constantly until thickened. It will talk a while for it to come to a slow boil and thicken, but keep stirring. Add cheese and blend well. Pour cooked and drained macaroni into pot and mix it all together. Remove from heat. This makes 2, 8x8 inch foil pans or 1, 9x13 inch pan. Pour into foil pans. Cover with plastic wrap, then foil (at least 2 layers), and label with cooking instructions. Freeze.

Cooking Instructions: Thaw for 24 hours in refrigerator. Bake uncovered at 375 for 30-40 minutes or until its hot and bubbly and cheese on edge is browned. If it is partially frozen it will take longer to bake through.

This recipe was originally doubled but I cut it in half to the written ingredient amounts.  One 8x8 pan feeds our family of 5 just fine and I don't like to make too much too far ahead.  But it's a great one to double easily if needed!

Recipe and photo from Ducks in a Row.  Thanks Laurel!

Chicken Pot Pie

Not sure where I even got this recipe, but it is now a family favorite and my go-to recipe for when I need to take in dinner to someone. It's EASY!! And it tastes so good for being semi-homemade.

You will need:
1 cup pre-cooked, diced chicken
1 cup frozen mixed vegetables
1 1/2 cup frozen hashbrowns
(I like using the southern style, but shredded will work also)
1/3 cup chopped onion
1/3 cup butter
1/3 cup white flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9" pie crust
(I buy the Wal-Mart brand pre rolled crust that come 2 per pkg for about $1.50 Saves time and it tastes homemade. )

Preheat oven to 425 degrees. In a saucepan, over medium heat, cook onions in butter till soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.
(I use this Chicken Base that I get at CostCo. It stores well in the refrigerator and is inexpensive.)

Simmer everything over medium heat until thickened. Remove from heat and set aside.

Put one of the pie crust into the pan. In a bowl, mix chicken, veggies and hash browns together.

Dump into pie pan.

Pour hot mixture over the chicken, veggies and hash browns. Spread evenly.

Put second pie crust on top and pinch edges together. Slit at least 4 holes on top. I use a fork to make decorations with.

Here is the fun part. If you want to, you can freeze this at this point! So often times when I make this, I make two pies at once...one to eat or give away, and then one to freeze and eat later on a busy night!

Bake for 30-35 minutes at 425 degrees if the pie is not frozen. If frozen, let the pie stand for one hour before baking, then bake at 425 degreees for 55-60 minutes or until center is bubbly through the slits. Cool 10-15 minutes before serving.
Serves 6-8 people

Lemon Chicken with Green Beans and Red Potatoes

I got this recipe (and lots of other great ones!) from Kelly over at Kelly's Recipes. We loved it so much that I have now made it three times and I kid you not, it's delicious! We eat a lot of chicken around here so I was thrilled to get another recipe to "mix it up" a bit and that is also healthy!

You will need:

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic (I used 1 heaping tsp from jarred garlic, it was all I had and we are not huge garlic fans)
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (I used frozen string French kind, but you can use canned or regular ones also)
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon (I cut this to half the 2nd time around as the kids didn't like it as lemony as Dan and I had,) garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

Getting ready to go in the oven...And ready to eat!! This feeds our family of five PLUS there is enough left over for Dan's lunch and for mine and Lauren's lunch the next day. For something so easy, tastes so good AND I get an extra meal out of it? YES!! Love it!
Thanks Kelly for passing this along!