Recipe: Chicken Taco's
1 lb. Chicken Breasts (diced small)
1 package of McCormick Chicken Taco Seasoning
1/2 cup water
1 Tbsp. olive oil (for cooking the chicken in)
1/4 cup Cilantro (chopped)
1/2 of a small Onion (chopped)
6-8 Corn Tortillas
1 Tomato (optional, I didn't have one)
1 Avocado (also optional didn't have one at the time)
Salsa for topping
Dice the chicken into small cubes. Heat 1Tbsp of Olive oil in a large skillet. Cook the chicken till no longer pink (about 4-6 minutes) When the chicken looks done add in the seasoning and 1/2 cup water and bring to a boil. Once it reaches a boil, reduce the heat and let simmer (about 5-7 minutes) stirring occasionally. Heat tortillas in the microwave around 30-45 seconds. Place about 2-3 spoonfuls of chicken inside tortilla and top with toppings of your choice! Serve with a side of rice and beans or chips and salsa. Enjoy!


Veggie Quesadiallas
1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

2/13-2/19

Here are our dinner ideas for the week. In no particular order...

HOMEMADE HEART SHAPED PIZZA'S
and GARDEN SALAD

Becky's easy pizza dough
5 1/4c. flour
1/4c. sugar
1/2t. salt
1 1/2 T yeast
1 1/2 T lecithin
2c. hot water
Put water, yeast and a litle sugar into a bowl and set aside while you mix
all the other ingredients, add yeast/water and let rise for 25 min.
Makes 2 big round pizza's

Top pizza with your desired toppings and enjoy!!

Crock pot Lasagna (meatless meal)
with GREEN BEANS

1 can (14.5 oz crushed tomatoes)

3 cloves garlic, finely chopped

2 tablespoons dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

2 containers (15 oz. each) fresh ricotta

2 cups grated mozzarella

1/4 cup grated parmesan

12 lasagna noodles

6 cups baby spinach

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1. In a medium bowl, combine the tomatoes, garlic, salt, oregano, black pepper, and red pepper. In a separate bowl, mix the ricotta, 1 cup of mozzarella, and parmesan.

2. In the bottom of a 5-to-6 quart slow cooker, spread a thin layer of the tomato sauce. Top with three of the noodles (breaking to fit if necessary). Spread about 1 cup of the sauce over the noodles and layer with two cups of spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach, and cheese mixture. Top the the remaining three noodles, sauce, and 1 cup mozzarella.

3. Cook on low, covered, until the noodles are tender-especially in the center of the lasagna-about 3 to 3 1/2 hours.

Sausage bow tie pasta with bread sticks

Bread sticks
1½ cups warm water

2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour
1 tsp Salt

Mix until smooth then let raise for 10 minutes.

(*I turn the oven on at 200 degrees for 5 minutes. TURN OFF and let dough rise inside the oven with the door cracked open).

Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated Parmesan cheese. (recipe from Fabulessly Frugal)

SAUSAGE PASTA

Brown 1/2 lb Italian sausage (or Original with Italian seasonings) in large pan, add a dash of red pepper flakes
Add 1/2 cup chopped onion and 2 garlic cloves, minced, with a little olive oil
When they are translucent and cooked, add 1-26oz can Italian diced tomatoes (drained), 1 1/2 cups heavy cream (I substitute some with milk) cover and let simmer 10-20 mins.
Stir in 1 lb. COOKED bow-tie noodles (I had shell noodles on hand) to combine
Add salt and pepper and some Parmesan cheese to taste
And serve!

TERRIYAKI GLAZED CHICKEN
with MIXED GRILLED VEGGIES
(No carb meal)

SALMON BURGER on WHOLE WHEAT BUN
with GARDEN SALAD

Bake salmon patty in the oven according to package directions
Top with tomato, avocado, and sauce of your choice.
(I prefer mustard, Jason barbecue sauce)
and place on toasted wheat thin bun