Thai Chicken Wraps with Peanut Sauce

Printable Recipe

Thai Chicken Wraps with Peanut Sauce

Chicken:
1 1/2 lbs boneless skinless chicken breasts
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp sugar

Peanut sauce:
1/4 cup creamy peanut butter
2 Tbsp canola oil or peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 tsp red pepper flakes

Veggie saute:
2 tsp olive oil
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded carrots
1 Tbsp fresh grated ginger
2 cloves garlic, minced

To wrap:
6 12-inch flour tortillas
3 cups hot cooked rice
4 green onions, thinly sliced
chopped roasted salted peanuts

Combine garlic powder, pepper, salt, and sugar in a small bowl. Rub mixture onto both sides of chicken. Grill the chicken or cook in a skillet for about 5 minutes on each side until cooked through. Place on a plate covered with foil. Let chicken rest for 5-10 minutes before slicing into strips.

Combine the ingredients for the peanut sauce in a blender or food processor and blend until smooth. Set aside.

In a large skillet, heat olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute, stirring often, for 4-5 minutes, until the veggies are crisp tender.

Place a scoop of the warm rice on a tortilla. Top with sliced chicken, sauteed veggies, and sprinkle the peanuts and green onions on top. Drizzle with peanut sauce. Roll up tightly.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Chicken and Sausage Jambalaya

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chicken and Sausage Jambalaya

Santa Fe Chicken Salad Wraps

Printable Recipe

Santa Fe Chicken Salad Wraps
1 1/3 cup sour cream
2 Tbsp lime juice
1/2 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
3 Tbsp chopped cilantro
3-4 green onion, sliced
2 lbs shredded cooked chicken
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1 cup corn

For the wraps:
tortillas
baby spinach or romaine
avocado slices

Combine sour cream, lime juice, black pepper, salt, paprika, cumin, and cilantro. Add green onions and chicken and stir until well combined. Fold in black beans, bell pepper, and corn. Cover and chill until ready to serve. To serve, layer chicken salad, spinach or romaine, and avocado in tortillas. Fold in the ends of the tortilla and roll up.

Serves 6-8

Recipe adapted from Good Life Eats

Honey Lime Chicken Skewers

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Honey Lime Chicken Skewers

Cuban Street Tacos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Cuban Street Tacos

Kicked Up Ramen Noodles- Kung Pao Style

This recipe has been moved to The Traveling Circus.

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Kicked Up Ramen Noodles-Kung Pao Style

Southwestern Sloppy Joes with Avocado Slices

Printable Recipe

Southwestern Sloppy Joes with Avocado Slices

1 lb ground beef
1/2 small red onion, diced
1 jalapeno, seeded and died
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
salt and peppet to taste
2 cloves garlic, minced
5 small pearl tomatoes, or 3 roma tomatoes, diced
1/3 cup ketchup
1-2 tsp brown sugar
1 cup frozen sweet yellow corn, thawed
2 Tbsp cilantro, chopped
hamburger buns
avocado slices

In a large skillet over medium heat, cook ground beef with red onion until cooked through. Add spices and cook for about 5 minutes. Add garlic and tomatoes and cook, stirring constantly, for 1 minute. Add ketchup, brown sugar, corn, and cilantro. Heat through. Serve in hamburger buns and top with avocado slices.

Serves 6

Recipe adapted from For the Love of Cooking

Stuffed Pepper Soup

Printable Recipe

Stuffed Pepper Soup
2 lbs lean ground beef

1 onion, diced

2 cloves garlic, minced

8 cups beef broth
2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce

In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.

Serves 8

Recipe adapted from Six Sisters Stuff

Slow Cooker Bolognese

Printable Recipe

Slow Cooker Bolognese
1 lb Italian sausage
1/2 cup onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 cup water
2 Tbsp sugar
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp fennel seed
1 tsp salt
1/2 tsp pepper

In a large skillet, cook Italian sausage with onion and garlic until browned. Transfer to a slow cooker. Stir in all remaining ingredients. Cover and cook on low heat for 5-7 hours. Serve over spaghetti noodles.

Serves 6-8

Recipe adapted from Six Sisters Stuff

Slow Cooker Cheesy Chicken Quesadillas

Printable Recipe

Slow Cooker Cheesy Chicken Quesadillas
1 1/2 lb boneless skinless chicken breasts
1 (14 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
8 oz cream cheese
flour tortillas
shredded cheese

Spray a slow cooker with cooking spray. Add chicken, tomatoes, green chiles, and cream cheese. Cover and cook on low heat for 5-7 hours. Remove chicken; shred and return to crock pot.

To make quesadillas, heat a skillet or griddle over medium heat. Place tortilla on skillet and place cheese on the top of each tortilla. Place a scoop of chicken mixture on top of the cheese, using a slotted spoon to drain any juice. Fold the tortilla over and press down. Cook on both sides until cheese is melted and tortilla is lightly browned. Cut into slices and serve with salsa and guacamole.

Serves 6-8

Recipe adapted from Six Sisters' Stuff

Slow Cooker Verde Chicken Tacos

This recipe has been moved to The Traveling Circus.

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Slow Cooker Verde Chicken Tacos

Easy Chicken Cordon Bleu

Printable Recipe

Easy Chicken Cordon Bleu

3 large boneless skinless chicken breasts, cut in half length-wise to form two thinner cutlets

12 slices deli ham

1 cup bread crumbs

2 Tbsp butter, melted

12 slices swiss cheese

Parmesan-Dijon Cream Sauce:

2 Tbsp butter

2 Tbsp flour

1 cup milk

1 tsp chicken bouillon granules

1/2 tsp salt

1 Tbsp djion mustard

1/2 tsp worcestershire sauce

1/4 cup parmesan cheese

Spray a 9x13 baking dish with cooking spray and preheat oven to 350 degreese. In a small bowl, combine bread crumbs and melted butter. Set aside. 

Lay the chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese. Make sure the entire chicken breast is covered. Sprinkle the bread crumbs over the chicken. Bake for 30-35 minutes, or until the chicken is cooked through. 

While the chicken bakes, melt 2 Tbsp butter in a medium saucepan. Stir in the flour, whisking constantly for about 1 minute. Slowly pour in the milk while whisking continuously. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, remove from heat and stir in the dijon, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until ready to serve. Serve over chicken.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Taco Salad with Cilantro Vinaigrette

Printable Recipe

Taco Salad with Cilantro Vinaigrette

Meat:

1 1/2 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1/2 tsp oregano

1/2 tsp onion powder

1/4 tsp paprika

2 tsp chili powder

1/4 tsp black pepper

1 tsp cumin

1/2 tsp garlic powder

1 tsp salt

Salad:

Head of romaine lettuce

1 can black beans, rinsed and drained

1 can corn, drained

1/2 cup cilantro, chopped

2 tomatoes, chopped

1 can sliced olives

2 green onions, sliced

1/4 cup shredded cheese

2 avocados, diced

Cilantro Lime Vinaigrette:

1/2 cup cilantro, chopped

1/4 cup canola oil

1-2 Tbsp lime juice

1 Tbsp red wine vinegar

salt and pepper to taste

1 clove garlic, minced

1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking

White Bean and Fennel Stew with Italian Sausage

I recently had some fennel in my Bountiful Basket and I wasn't sure what to do with it. I like trying new ingredients but it also makes me a little nervous. I wasn't sure how this soup would turn out or if it would even be any good at all! I've heard that fennel has a licorice taste and I'm not a fan of black licorice so I was definitely a little nervous to eat this. When I tried the fennel I noticed that it does have a licorice taste but it's very subtle. When I made this soup I was pleasantly surprised. It reminded me of Zuppa Toscana soup with beans instead of potatoes. The big shocker was that my husband said that this is now his favorite soup!

Printable Recipe

White Bean and Fennel Stew with Italian Sausage
1 lb mild Italian sausage
1 small onion, diced
1 fennel bulb, chopped
2 cloves garlic, minced
32 oz chicken broth
2 cans (15 oz) white kidney beans, rinsed and drained
1 can diced tomatoes with garlic & Italian herbs, undrained
6 oz frozen spinach, thawed and drained
salt and pepper to taste

In a large pot, brown sausage over medium heat. Add onion, fennel, and garlic and cook until sausage is cooked through, about 7 minutes. Add chicken broth, beans, tomatoes, and spinach. Mix well. Cover and bring to a boil. Uncover; reduce heat to medium low and simmer for 15-30 minutes. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from Kitchen Scoop

Shredded Beef Tacos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Shredded Beef Tacos

Thai Pork with Peanut Sauce (Slow Cooker)

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thai Pork with Peanut Sauce

Italian Calzone Wraps

Printable Recipe

Italian Calzone Wraps
1 1/2 lb Italian sausage
1/2 cup onion, diced
2 cloves garlic, minced
1 large or 2 small bell peppers, chopped
3 tsp chopped sundried tomatoes
1 cup mushrooms, sliced (optional)
1/2 lb fresh mozzarella, cut into cubes
1 cup fresh basil or 1/4 cup dried basil
1/4 cup grated parmesan cheese
marinara sauce (for dipping)
tortillas

In a large skillet, cook sausage with onion and garlic until cooked through; drain. Add bell peppers, sundried tomatoes, and mushrooms. Cook for a few minutes or until peppers and mushrooms are tender. Add mozzarella and basil. Toss, put the lid on and let the cheese melt. Don't heat for too long or the cheese will get stringy. Sprinkle with parmesan cheese. Serve in tortillas with marinara sauce on the side for dipping.

Serves 6

Recipe adapted from The Sisters Cafe

Past Recipes:
One year ago: Cookies & Cream Cheesecake Cupcakes
Two years ago: Loaded Baked Potato Salad
Three years ago: Homemade BBQ Sauce

Slow Cooker Chicken Caesar Sandwiches

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Slow Cooker Chicken Caesar Sandwiches

Beef and Bean Chimichangas

Printable Recipe

Beef and Bean Chimichangas

1 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1 tsp paprika

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can chili beans, drained

flour tortillas

vegetable oil for frying

shredded cheese

guacamole

salsa

sour cream

Cook ground beef with onion and garlic; drain. Add paprika, chili powder, cumin, garlic powder, oregano, red pepper flakes, salt, and pepepr. Cook 4-5 minutes, stirring occasionally. Add chili beans and heat through. 

In a large skillet, heat vegetable oil until very hot. Microwave tortillas until warm and pliable. Spoon beef mixture in the center of each tortilla. Top with cheese. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seamside down in the hot oil. Cook 2-4 minutes on each side until golden brown. Drain on paper towels. Serve with guacamole, salsa, and sour cream. 

Recipe adapted from For the Love of Cooking

Past Recipes:

One year ago: Teriyaki Meatballs

Two years ago: S'mores Cookie Bars

Three years ago: Chicken Parmesan Bundles

Spinach Artichoke Pasta

If you like Spinach Artichoke Dip, you'll love this pasta. The only thing I did different was add chicken because let's face it, my husband can't handle a meal without meat. So you could make this with or without chicken and it would be delicious!

Printable Recipe

Spinach Artichoke Pasta
1 lb boneless skinless chicken breasts
16 oz bowtie pasta
1 tsp butter
2 cloves garlic, minced
8 oz cream cheese
1/2 cup milk
1/2 cup sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
14 oz can artichoke hearts in water, drained and chopped
10 oz spinach (frozen, thawed, and drained) or fresh spinach, blanched
1/2 cup shredded parmesan cheese

Heat 2 Tbsp olive oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet for about 5 minutes on each side, or until cooked through. Remove from pan and cover with foil.

Cook pasta according to directions on the package. Drain and set aside.

In the same skillet that was used to cook the chicken, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk. Add sour cream, lemon juice, salt, and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese. Combine sauce with pasta. Cut chicken into slices and add to pasta. Mix well. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from A Life of Flavor

Past Recipes:
One year ago: Southwestern Chopped Chicken Salad
Two years ago: Rosemary Ranch Chicken Kebobs
Three years ago: Super Burritos