Chocolate Chip Zucchini Bread

Ingredients:
3 eggs
2 cups of sugar
2 cups zucchini, peeled and grated
1 cup vegetable oil
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup nuts , chopped (optional)
3/4 cup chocolate chips

Directions:
Beat eggs until light and creamy. Add oil, sugar, zucchini and vanilla and mix well. Add the dry ingredients and mix well. Stir in chocolate chips. Pour into floured, well greased loaf pan. Bake for one hour at 325 degrees.

Chicken Fajitas

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Ingredients

• 1 lb. chicken breast tenders, cut into bite size pieces
• 1 red onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt
• fresh cracked pepper

1. Preheat oven to 400 degrees. Place chicken, onion, and peppers in a single layer on a large baking sheet. 
2. Drizzle with olive oil.
3. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder and a large pinch of Kosher salt and fresh cracked pepper. Toss to coat evenly. 
4. Bake for 10 minutes. Then stir meat and veggies on the pan and bake for 5 more minutes.
5. Broil on high 2-3 minutes just to get the edges of everything crispy and a little charred. 
6. Serve on flour tortillas with all your favorite fajita toppings!

Melt in your mouth Chicken Bake

Ingredients:
1 lb chicken breast, boneless/diced
3/4 cup mayonnaise
1 cup Parmesan cheese, shredded
1/2 tsp seasoned salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup Italian Bread Crumbs

Instructions:
1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayo, Parmesan cheese, salt, pepper, garlic, and red pepper flakes.
3. Spread mixture evenly on top of chicken
4. Sprinkle bread crumbs on top of mayo mixture
5. Place pan in preheated oven at 375 degrees, bake for 30 minutes
6. Remove and put on noodles ( add 2 tablespoons butter and Parmesan cheese to cooked noodles).

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.