Lime Chicken Tacos by Taste of Home (Pinterest)

Yes Please!!!

Lime Chicken Tacos

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 flour tortillas (6 inches), warmed
• Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Chicken Enchilada Bake by Just.Lovely.Things

Tyler will love this!

Chicken Enchilada Bake

What you need:

chicken

cheese (shredded)

rice 

beans 1 can (black)

corn 1 can

green chili sauce 

sour cream

olives

tomato

Check out her blog to follow step by step directions!

http://justlovelythings.blogspot.com/2011/10/cook-book-chicken-enchilada-bake.html#.To41N97iE8k

Broccoli and Chicken Casserole by Alicia

Needed a quick chicken recipe to throw in the oven for dinner, so I made this one! It was really good!

Broccoli and Chicken Casserole

What you need:

- 1 small can of Cream of Chicken soup

-1 small can of Cream of Mushroom soup

-2 chicken breasts cut into small pieces

- Cheddar Cheese (1/2 bag)

-1 package of frozen broccoli (16- 20 oz) (thawed)

- 1 tsp. lemon juice

-1/2 c. Mayo

What to do:

1. In a large glass baking dish, place broccoli on bottom of dish

2. Top with chicken

3. Mix together soups, mayo and lemon and spread on top of chicken

4. Add cheddar cheese to top and cook for 45 minutes

Taco Soup by Whipperberry

This would be a great dinner idea on a cold Fall night!

Ingredients:
1 lb. Lean Ground Turkey
1 Large onion chopped
1 15 oz can kidney beans
1 15 oz can fat free refried beans
1 15 oz can chili beans
1 16 oz can whole corn, undrained
1 16 oz can chopped tomatoes
1 4 oz can tomato sauce
1 ½ c. water
1 4.5 oz can chopped green chilies
1 pkg Taco seasoning
1 pkg Ranch Dressing mix

Directions:
Brown turkey and onion. Add all remaining ingredients, bring to a boil and allow to simmer for 15 minutes.
For amazing results stir in a spoon of sour cream. You can also pour this soup over some taco chips or crumble them over the top with some shredded cheese. This would also be a great topping over a hot dog or baked potato. There are just so many possibilities!
For the Weight Watcher crowd out there, this has a Points Plus value of 3 for 1 cup. Thanks Betty for keeping me on track!

Chicken and White Bean Enchiladas with Creamy Salsa Verde by Skinny Taste

This recipe looks so good, and not too many calories!

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Mexican Shrimp Cobb Salad by Skinny Taste

Tyler and I have been eating not so healthy lately, mostly because I love to cook and the fun things to cook are not always the least amount of calories! So I went on a search for a good salad and this is what I found:

Mexican Shrimp Cobb Salad 

For the Shrimp:

• 16 oz cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 tbsp lime juice
• salt to taste

For the Salad:

• 6 cups romaine lettuce, shredded
• 15 oz black beans, rinsed and drained
• 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
• 2 tbsp red onion, divided
• 2 tbsp cilantro, chopped
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 cups diced tomatoes
• 1 ripe hass avocado, diced
• 1 cup reduced fat Sargento Mexican Blend shredded cheese

Directions:

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

Black Bean and Corn Quesadillas with Cheese, Avocado and Sour Cream

These are so easy to make and so good!

What you need:

-1 jar corn and black bean salsa (I chose mild!)

- 8 large flour tortillas

- 1 package of shredded Mexican Cheese

- 1 small container of sour cream

- 1 avocado

What to do:

- Preheat oven to 300 degrees

- Turn on burner on stove  and heat up skillet

- Top one side of tortilla with cheese, 1 spoonful of salsa and cut up chunks of avocado

- fold in half and place on skillet

-cook until browned and cheese melts inside

- place cooked quesadillas on platter and stick in oven for 3 minutes

Enjoy!!

Bean Burritos

I also got this recipe from Martha Stewart's Light Recipes, think I will try it next week!

Bean Burritos

Ingredients

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 3 cans (15 ounces each) pinto beans, drained and rinsed
• 1 bag frozen corn kernels (10 ounces)
• 6 scallions, thinly sliced
• 8 burrito-size flour tortillas, 10 inches each
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Salsa and sour cream, optional

Directions

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

Green Chili Enchiladas with Chicken and Spinach

I made these enchiladas for Tyler the other night and he really liked them! They are easy to make and you don't need too many ingredients!

Green Chili Enchiladas with Chicken and Spinach

This is what they looked like before going into the oven, forget to take an after picture!

What you need:
-1 large bag of frozen chopped spinach
- 1 bag of Mexican Cheese
- 1 small container of sour cream
- 1 bunch of green onions
- chicken breast or pre-made chicken (we got it already made to speed up process)
- 6 large tortillas (flour)
- 1 large can of green enchilada sauce


How to:
- combine spinach (thawed and drained), 2 cups of cheese, 1 to 2 cups of sour cream (depending on how creamy you want them), green onions (cut into small pieces), and chicken (shredded with a fork) in a large mixing bowl and mix until all ingredients blended


- take a couple spoonfuls of mixture and place in center of a tortilla
- wrap up tortilla like a burrito, sides first
- fill bottom on a large glass baking dish with green enchilada sauce (so bottoms don't stick and burn)
- place tortillas in glass baking dish (6 should fit)
- add remaining sauce over enchiladas and sprinkle mexican cheese over the top


- Bake in oven at 350 degrees for about 20 minutes
- Enjoy!

Tortilla Pie with Chicken

Where do you think I found this one?? (Martha Stewart).. haha... but Tyler and I love this kind of casserole dish, so I think we will try it soon!

Tortilla Pie with Chicken

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups Green or Red Salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Pork Tacos--- so good!

So, I decided to make some pulled pork in the crockpot the other day and make pork tacos, they turned out so yummy.. and they are easy to make!! :)

Pork Tacos

What you need:

- 2.5-3 lb. pork (shoulder) roast- preferably bone-in

- 1 cup chicken broth

-salt and pepper to taste

- green onion (1 bunch in fine)

- 1 large can enchilada sauce (I use rosarita red sauce)

-cheese, lettuce, tomato, avocade and sour cream for the toppings!

- small or medium flour tortillas (heated up)

What to do:

1. Pour chicken broth into crockpot and place roast on top

2. add salt and pepper to taste and a cup of green onions

3. Let sit in crockpot on high for 4-5 hours, low for 6-8 (until tender)

4. When completed cooking, shred pork with a fork

5. Put shredded pork in a skillet on stove... add enchilada sauce and stir (about 5 min)

6. Serve on warm tortilla with toppings!

Makes leftovers (for two people) that you can turn into pulled pork sandwiches!! 

Bean, Corn, and Tortilla Salad

And another easy salad this looks so good! Tyler and I are really into the fun salads, so I think we will try this one this week as well!

Bean, Corn, and Tortilla Salad

Ingredients

Serves 4

• 1 can (15.5 ounces) pinto beans, drained and rinsed
• 1 package (10 ounces) frozen corn kernels (2 cups)
• 1/4 cup prepared medium tomato salsa, plus more for serving
• 1 bunch scallions, thinly sliced (1 cup)
• 1 ripe avocado, peeled, pitted, and cubed
• 3 plum tomatoes, thickly sliced
• Coarse salt and ground pepper
• 1 (12 ounces) romaine hearts, cut into bite-size pieces
• 3 cups (3 ounces) broken baked tortilla chips
• 3/4 cup coarsely grated pepper Jack cheese

Directions

1. In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
2. In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Recipe found on Martha Stewart's website

Salsa, Black Bean and Rice Salad

Since Tyler LOVED the black bean salad I started making back in September, I decided to try this new one that looks similar to the older one! Hope it is as good as the other salad!!

Salsa, Black Bean and Rice Salad

Looks light and easy to make!

Ingredients:

- 2 c. cooked long grain rice

- 1- 15 ounce can black beans, rinsed and drained

- 2 c. chopped tomatoes

- 1 c. chopped red pepper

- 1 c. whole kernel corn

- 2 green onions, thinly sliced

- 2 tbs. snipped fresh cilantro

- 1 c. salsa ( I use deli salsa)

- 4 ounces Monterrey Jack Cheese with jalapeno, cut into small cubes

- 1/4 c. light sour cream

How to:

1. Toss all items in a large mixing bowl!

2. Line bottom of bowl (s) with a lettuce leaf and top with mixture!! Add sour cream to the top!

Hot and Cheesy Chicken Casserole

We ate a lot of casserole growing up, and I love it!! It is total comfort food and is great for leftovers!! Here is another casserole dish I want to make this week:

Hot and Cheesy Chicken Casserole

It looks so good!!

Ingredients:

- 3 c. chopped cooked chicken

- 1- 14 ounce package of frozen broccoli florets

- 2 c. cooked rice

- 1 1/2 c. frozen peas

- 1- 10.75 ounce can of cream of chicken soup

-1-10.75 ounce can of nacho cheese soup

- 1- 10 to 15 ounce can diced tomatoes and green chilies, undrained

- 1/2 c. milk

- 1/2 c. shredded cheddar cheese

- 1/2 shredded mozzarella cheese

- 1 c. crushed rich crackers

How to:

1. Preheat oven to 350 degrees. Place chicken in bottom of a 3 qt. rectangular baking dish. In large bowl combine broccoli, rice and peas. Spoon mixture over chicken

2. In a medium bowl, combine cream of chicken soup, nacho cheese soup, undrained tomatoes and milk. Stir in 1/4 c. of cheddar cheese and 1/4 c. of mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all of it. Sprinkle remaining cheese on top.

3. Bake, uncovered, for 40-50 min. or until heated through

Recipe found in Better Homes and Gardens Magazine

Zesty Chicken with Black Beans and Spanish Rice

Yum!! Tyler and I really liked this one! It is so simple to make and really fills you up!

Zesty Chicken with Black Beans and Spanish Rice

Ingredients:

- 2 Tbs. cooking oil

-1 lb. boneless, skinless, chicken breast

- 1 (6 to 7.4 oz.) Spanish rice mix (I used a box of Spanish Rice Mix from the store, same thing!)

- 1 15-ounce can black beans, rinsed and drained

- 1 14.5-ounce can diced tomatoes, undrained

- (sour cream and green onion optional--- I used both these, they really add flavor!)

How to:

1. Heat 1 Tbs. of cooking oil over skillet (medium/high heat), add the chicken pieces and cook until chicken is lightly browned and cooked through

2. Cook rice as instructed on box or package, letting sit (covered) for 5 minutes after cooking.

3. Add tomatoes, beans, a little pepper and green onion to chicken in skillet and stir around on low heat for a couple minutes (until rice has had a chance to sit for 5 min)

4. Add rice to skillet mixture, stir around... take off heat to cool

5. Add sour cream to top if desire!

This would also be a great meal for winter time, it reminds me of a stew or soup! :)