Fajita Chicken Breast Casserole

 Ingredients:

• 4 boneless, skinless chicken breasts (2-2.5 pounds) flattened to even thickness
• 2 bell peppers (color of choice), seeded and cut into strips
• 1 medium onion, thinly sliced
• 2 teaspoons cumin
• 3 teaspoons chili powder
• 2 teaspoons garlic powder
• 4 teaspoons paprika
• 1.5 teaspoons salt + 3/4 teaspoon pepper
• olive oil spray
• 1 cup shredded Mozzarella cheese(or Pepperjack for a spicier option)
• Fresh chopped cilantro (optional)

*THIS CAN ALL BE PREPARED AHEAD OF TIME!!!  Prep, cover, refrigerate!!!

Directions:

1. Preheat oven to 400°F. Lightly grease a baking dish.

2. Combine cumin, chili powder, garlic powder, paprika, salt, and pepper.  Even out the thickness of chicken breasts, then liberally sprinkle spice mix on both sides of each breast.  Depending on poundage of chicken, you will have spice mix remaining. Additionally, sprinkle some over the peppers and onion too!

3. Arrange chicken breasts into the prepared baking dish.  Top with seasoned bell peppers and onion.  Lightly spray the top with olive oil.  Finish the casserole with shredded cheese of choice on top.

4. Depending on thickness of chicken, bake the fajita chicken casserole for 20 – 30 minutes (until chicken is cooked through and reaches an internal temperature of 165°F. (I baked mine for 20, then broiled the cheese (yum) for two additional minutes.)  Top with cilantro, and serve over favorite rice and enjoy!

*Adapted from www.eatwell101.com

Easy "French Toast" Casserole (Using Cinnamon Rolls)

Ingredients:

• 2 (12.4 ounce) tubes of cinnamon rolls (Make sure it comes with cream cheese icing.)
• 1-2 tablespoons softened butter (I used 1.  You can even sub with cooking spray if you don't want to use butter.)
• 6 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla 
• 1 teaspoon ground cinnamon
• 1/2 tablespoon maple syrup
• 1/2 cup chopped pecans (optional)
• cream cheese icing (from cinnamon rolls)

Directions:

**To ease prep, cut the cinnamon roll pieces prior to bake time!  Personally, I coated 9 x 13 pan with butter, and layered cinnamon roll pieces on top (then covered and refrigerated).  I then combined wet ingredients + cinnamon spice and stored in Tupperware (separately from cinnamon rolls) in refrigerator.  

1. Preheat oven to 375 degrees.
2. Grease bottom of 9x13 baking dish using softened butter.
3. Separate cinnamon rolls and cut each one into 6-8 pieces.
4. In a mixing bowl, combine eggs, whipping cream, vanilla, and ground cinnamon.
5. Evenly scatter your cinnamon roll pieces into the buttered baking dish and pour the egg mixture on top, evenly covering the cinnamon roll pieces.
6. Drizzle the syrup on top, then sprinkle with chopped pecans (optional). 
7. Bake for 25 minutes or until golden brown on the top.  This will help ensure that the center has cooked all the way through.
8. Evenly spread the cream cheese icing on the top and serve warm.

*Adapted from www.littlefeetbigadventures.com

Quick Chicken Ramen Noodle Stir Fry

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  Ingredients:
• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 2/3 cup chicken stock
• 1/2 cup oyster sauce
• 2 tablespoons rice wine vinegar
• 1-2 teaspoons Sriracha, or more, to taste
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, diced
• 1.5 cups small broccoli florets
• 1/2 cup shredded (matchstick) carrots (or diced carrots work too!)
• 1 cup diced sweet onion
• 1 cup diced red bell pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic, minced 
• 1 tablespoon freshly grated ginger (I use the frozen Dorot cubes...3 cubes = 1 tablespoon)
• 2 green onions, thinly sliced (optional for garnish)
• 1/2 teaspoon toasted sesame seeds (optional for garnish)
• 1/4 cup chopped peanuts (optional for garnish)

Directions:

*Throw this dinner together more easily at the 5:00 hour by cubing chicken + prepping veggies beforehand (broccoli, onion, pepper, and mushrooms).

1. In a large pot of boiling water, cook ramen noodles until tender (not fully cooked!), about 3-4 minutes; rinse with cold water and drain well.

2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha.

3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.

4. Stir in broccoli, onion, bell pepper, and mushrooms until tender, about 4-5 minutes.

5. Stir in garlic and ginger until fragrant, about 1 minute.

6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.

7. Stir in cooked ramen noodles and cooked chicken until heated through and evenly coated in sauce, about 1-2 minutes.

8. Serve immediately, garnished with green onions, sesame seeds, and chopped peanuts (if desired).

*Adapted from www.damndelicious.com

Healthy White Chicken “Chili”

 

Ingredients:

3 medium bell peppers diced, about 380 g (red, yellow, or orange are best)

2 medium onions diced, about 540 g (fresh or frozen) 

2 medium zucchini chopped, about 355 g (I peeled mine.)

5 cloves minced garlic (or frozen Dorot/Good + Gather garlic cubes) 

1 tablespoon cumin

2, 7.5-8oz. cans mild green chilis

400 g green enchilada sauce (half a large can)

4.5 cups rotisserie chicken breast (about 1.25 lbs./550 g shredded and/or chopped into bite-sized pieces) 

3 cups chicken stock

1/4 cup reduced-fat cream cheese

3/4 cup sweet corn, about 128 g 

Salt and pepper to taste

Directions:

1. Heat a large pot/Dutch oven over medium-high heat and spray with cooking spray.

2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt, and cook for 5-7 minutes until soft.

3. Stir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock, and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

4. Stir in softened cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. Check level of seasoning to see if it needs more (salt and pepper).  Done!

5. Top individual bowls with cheese, sour cream, avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!  (I made cornbread muffins!)

*www.lillieeatsandtells.com