Southwest Chicken Tacos (On The Border Style)

So I set out to recreate one of my favorite recipes from On The Border! Their Southwest Chicken Tacos are Amazing and I wanted to try to make something similar! Here is what I did:

Southwest Chicken Tacos

1 onion cut into thin rings (or use french onion crisps)
1/2 cup black beans
1/2 bag frozen grilled chicken chunks
1 cup shredded Mexican Cheese
1/4 cup Ranch Dressing
1/2 packet taco seasoning
2 tbsp BBQ Sauce
2 tbsps panko crumbs
10 pack Tortillas


I sautéed the onion in a little olive oil and then added a tbsp of BBQ Sauce, toss in the panko crumbs. Then I added in the frozen pre cooked chicken chunks, I think I used Tyson Brand.  Mixed those with the onion and let it all kinda caramelize together.  Then I took the Tortillas, put the chicken/onion mixture in the tortilla, mixed the black beans, topped with cheese and pour ranch mixture on top! To make Ranch cream mixture: mix Ranch dressing, taco seasoning and 1 tbsp of BBQ sauce together.  Then I heated this all in the microwave until the cheese melted... real classy huh? You could put it in the oven but It didn't need that! 30 secs in the microwave got it ready to serve! Yum!

Skinny Baked Chicken Parmesan

So I got this recipe from www.skinnytaste.com, I pinned it on pinterest! I love this recipe, tastes so delicious, quick, easy and fool proof!

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g    

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used whole wheat breadcrumbs)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese (I used HEB brand)
• 1 cup marinara or Filetto di Pomodoro (I used Marinara)
• cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes.Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Serve this over spaghetti and it makes the perfect little meal! I brought this to a friend who started her teaching week and her husband was gone, so she needed something to eat and feed the kids, her daughter ate it and my kids ate it! AND it's figure friendly!

Sorry I forgot to take the pictures of it done! That would've look prettier, but I was in a hurry!

 These were small skinless, boneless cutlets, worked perfectly!

 Sorry I didn't get a picture of the melted cheese!

Bacon Wrapped Chilies Soaked Chicken Breast

Bacon wrapped Jalapeno soaked Chicken Breast... it was soo good

 Mix 1/4 cup cream cheese ( I used the tub kind) with a couple spoonfuls of a can of green chilies and 1 tablespoon of Chipotle Ranch Dressing..

 Spread mixture over top of chicken breast..

 Wrap with Bacon..

 Put on baking tray and bake for 35 minutes at 375.

Take out of the oven at 20 minutes and top with BBQ sauce spread lightly over the bacon..

Serve with Baked beans and whatever veggie you'd like!



BBQ & Bacon Wrapped Chicken Breast Soaked in Cream Cheese & Green Chilies


4 Boneless/Skinless Chicken Breasts
1lb of Thick Sliced Bacon (we got ours cut at a meat market)
1/4 cup of Cream Cheese (I used the kind in a tub)
3 Tablespoons of Green Chilies (used canned green chilies)
1 tablespoon of Chipotle Ranch Dressing
1/4 cup of BBQ sauce, I used Baby Rays... whatever is enough to cover the tops of the chicken

Clean Chicken, mix Cream cheese, Chipotle Ranch and chilies together, top chicken with generous layer of the cream cheese mixture, wrap chicken in Bacon, place on baking tray, bake for 35 minutes on 375.  Once chicken has baked for 20 minutes, pull out and top with BBQ sauce. Continue baking the rest of time.


I had a bunch of stuff left over from my 30th Bday and my dad begged me to use up this bacon, so I just thought what sounded good and this turned out to be a great concoction!

Kraft Fresh Take Chicken Packets!

So delicious, very easy, very fast!

 So I found this in my grocery store by the cheeses!

 Made potatoes with garlic roasted in the oven and zucchini with garlic roasted in a pan!

Perfect Meal!

Buy the packet and Follow the directions! So simple, 2 steps takes no time, all you need is the packet and chicken! :)

Angel Mushroom Chicken (Crock pot)

You will need

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I used these but I think you could skip them and get the same flavor just doubling the button mushrooms)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

 First melt butter down in a sauce pan, then add in seasoning pack, mix well.  Add soup, wine and then add in cream cheese, mix and melt until combine.  Set sauce aside.  Prepare mushrooms, slice them and put on the bottom of the crockpot.  Lay chicken over mushrooms and pour prepared sauce on top.  Cook for 5 hours serve over angel hair pasta or rice.

Monterey Chicken

First thing I want to say is that I feel totally awesome because I was convinced no one looked at my blog, and then I put that little live feed tracker up cause it was free and I get to see that people actually do look at my blog and what they look at! ummm, I am totally excited that ya'll are coming to the blog, so if you leave comments and say hi that great too, but just to know you have been here makes me smile!....

okay, so first step to cooking this chicken is to add BBQ Sauce...

 Cheese on top

 Tomatoes, then bacon bits, then green onions...

 MONTEREY CHICKEN

4 boneless, skinless chicken breasts

1/4 c. bar-b-que sauce ( I use Bull's Eye)

1/4 c. real bacon bits

1 c. colby and jack cheese, shredded

1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)

sliced green onions

pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven about 10 minutes.

*Muenster Chicken*

Muenster Chicken

6-8 boneless chicken breasts

Margarine or Crisco

Seasoned bread crumbs

1 can chicken broth

1 package muenster cheese

4-5 egg yolks

Cut chicken into bite size pieces. Place chicken in egg yolk and marinate for at least 4 hours. Roll chicken in bread crumbs and brown in margarine or Crisco over medium heat. Place chicken in a large casserole dish. Pour chicken broth over cooked chicken. Place cheese over chicken. Bake at 350 for 35-40 minutes.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce(I used the buffalo wing sauce)

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

I liked these just okay, Daniel didn't like them at all... first thing ever.. they were too healthy... maybe fried chicken and oil next time?

These would be soooo much better if they were fried... :)

the slaw on the right corner

 Then the chicken

 Then the blue cheese...

 fold up corner...

 Then the sides...

 roll and seal with water1

Light Cheese Stuffed Chicken

So I was looking for something light and delicious... I found Laughing Cow Garlic & Herb Cheese and there was my answer!!

Light Garlic & Herb Cheese Stuffed Chicken

2 Chicken Breasts

4 triangles of Laughing Cow Garlic & Herb Cheese

2 heaps of Shredded Parmesan Cheese

1 tbsp Olive Oil

Spices for the chicken

Directions:

Slice Chicken in half but not fully, mix cheese and parmesan cheese in a bowl, use fork to mash it together... add salt and pepper... stuff in center of the chicken, close chicken.  Place stuffed chicken in pan and cover chicken with olive oil and desired spices on top.  Bake for 30 minutes at 375.  I served with a vegetable medley.  This was so delicious and just what I was looking for!

Hellmann's Parmesan Crusted Chicken

 Mix all ingredients together but the bread crumbs, spread mayo mixture on chicken, sprinkle bread crumbs on top, I by accidentally dumped too many on top... so follow recipe... (a friend used crushed onion straws instead of bread crumbs and she said it was delicious)

 Bake in oven...

 Parmesan Crusted Chicken
recipe taken from Hellmanns.com

INGREDIENTS

• 1/2 cup Hellmann's^® or Best Foods^® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann's^® or Best Foods^® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Also terrific with Hellmann's^® or Best Foods^® Light Mayonnaise or Hellmann's^® or Best Foods^® Canola Cholesterol Free Mayonnaise.

Cost per recipe*: $7.16 Cost per serving*: $1.79
*Based on average retail prices at national supermarkets

TIP: Omit Parmesan cheese and have Magically Moist Chicken on table in less then 30 minutes.

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%