Southwestern Chicken Pizza Rolls

Ingredients:
2 cups cooked, shredded chicken
1 envelope taco seasoning
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1 cup corn
2-3 cloves garlic, minced
1 can refrigerate classic pizza crust
1/2 cup black beans, drained and rinsed
1 ten ounce can ro-tel diced tomatoes and green Chile’s, drained
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions

Directions:
1. Preheat to 425.  Coat a 9x13 baking dish with spray
2. Season chicken with 1/2 packet taco seasoning. Add olive oil to a large skillet over high heat. When the oil is hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
3. Roll out pizza dough to approximately a 12x15 inch rectangular. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch  rolls and place into prepared pan.
4. Bake at 425 for 15-20 minutes until dough is golden around the edges.

Middle Eastern Chickpea Salad

1 large cucumber, diced
5 scallions, diced ( white and green parts)
1 15 ounce can of chickpeas, drained
1 pint of grape tomatoes, halved
1 red bell pepper
1 orange bell pepper
1/4 cup of fresh parsley,  minced
1/4 cup of fresh mint
3/4 cup of crumbled feta, divided

Vinaigrette:
Zest and juice of 3 lemons
2 teaspoons garden basil stir in paste
1 clove of grated garlic
1/2 cup of olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Instructions

1. In a large bowl, toss together vegetables.
2. In small bowl toss together vinaigrette
3. Pour over vegetables
Garnish by feta cheese

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

Cheesy Taco Soup

 

I got this recipe here and it was super good as dinner but would also be good as a dip.  I have to say that I am loving this food blog, you should for sure check it out.

Ingredients:
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can diced tomato, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips
Directions: 

1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
3. Add taco seasoning, tomato, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

Fruit Salsa with Baked Cinnamon Chips

I found this recipe here and it was a huge hit!!

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 (16 oz) carton of strawberries, diced
• 2 tablespoons white sugar (more or less to taste)
• 1 tablespoon brown sugar (more or less to taste)
• 3 tablespoons fruit preserves, any flavor (I used strawberry)
• 10 (10 inch) flour tortillas
• melted butter or butter flavored cooking spray
Cinnamon sugar:
• 1 cup white sugar
• 2 Tablespoons cinnamon

Instructions

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Red Velvet White Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 Tbsp cocoa powder*
• 1 1/2 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp butter, at room temperature
• 6 Tbsp all vegetable shortening, at room temperature
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1 Tbsp red food coloring
• 1 1/3 cups white chocolate chips, divided

Directions

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container. 

Recipe Source: Cooking Classy

Chicken Enchilada Casserole

1

boneless skinless chicken breast, cut into thin bite-size strips

1/2

medium red bell pepper, finely chopped

1/4

teaspoon ground cumin

1

can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

1/4

cup uncooked instant brown rice

1

oz fat-free cream cheese, cut into cubes

3

tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

4

corn tortillas (6 inch)

1/3

cup shredded reduced-fat mild Cheddar cheese 

 

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Makes 3 servings 

 

I found this recipe here