Chicken Taquitos

This recipe was inspired by one I found on Our Best Bites, but I didn't have everything I needed when I wanted to make them so I improvised. We liked them so much that my version became a keeper! When we had our exchange student from Senegal, this was the first meal I made that she actually liked so we made it a lot. :)

2 cans black beans

~1/4 c. cream cheese, softened

~1/2 c salsa

1 tsp. garlic, minced

1 tsp. cumin

1 tsp. chili powder

<1/4 c. dry onion

1 can cooked chicken breast (12.5 oz.)

lime juice

Small flour tortillas

Heat oven to 425º. Combine ingredients (except tortillas), smooshing some of the beans as you mix everything together. Spray baking sheet with cooking spray or use a silicone baking mat. Roll up 1-2 Tbsp. filling in each small flour tortilla. Place seam side down on prepared baking sheet. Spray with Pam and sprinkle with sea salt. Bake about 15 minutes or until starting to brown. Serve with sour cream, salsa, guacamole, etc. Makes 25 or more. Great as leftovers, cold or warm. 

Ghezzi Pasta (Pasta Alla Carbonara)

Oh, this is a good one! First made for us by Elder Ghezzi, an Italian missionary who served in our area, this has become a family favorite. Smiles all around when we have this for dinner!

3 eggs, beat well

1 lb. bacon, cut up and cooked (or baked), I like it pretty crispy in this dish

1 lb. penne pasta, cooked and drained

Salt and pepper to taste

1/2 c. fancy shredded parmesan cheese

Stir eggs into drained pasta until eggs are cooked. Stir in bacon, salt, pepper, and parmesan cheese. Serve with additional parmesan.

Layered Chicken Nachos

My friend, Karey, shared this recipe. It's pretty easy to whip up and oh, so good!! (See Original recipe here.) 

3 Tbsp. lime juice

2 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. garlic powder

2 cups cooked and shredded chicken (canned chicken works in a pinch!)

Salt and pepper to taste

Large bag of tortilla chips

one 16-oz. can refried beans

2 cups shredded cheese

one 16-oz. jar salsa

sour cream

Heat oven to 425º. Wisk together lime juice, olive oil, cumin and garlic. Toss with chicken in a bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a 9x13 baking dish. Evenly spoon refried beans over chips (use entire can). Top with half the chicken and sprinkle with 1 cup shredded cheese. Add another layer of tortilla chips. Add remaining chicken. Spoon half the salsa even over chips. Top with remaining cheese.

Bake nachos until heated through and cheese is melted and bubbling (15-20 minutes). Serve hot with remaining salsa and sour cream.

Chicken Fried Rice

I adapted this recipe from my friend, Dana. Boy howdy, is it a favorite around here! It's super easy to whip up and at least one of my kids could live on this alone. 

1 can cooked chicken breast (12.5 oz.), or cooked, chopped chicken breast

3 scrambled eggs

~1/2 c. thinly sliced carrots

½ onion, finely chopped or small handful dried onion

~¾ c. frozen peas

~1 tsp. fresh minced garlic

3-4+ cups cooked white rice

Soy sauce*

Drain chicken and add some soy sauce. Let sit while you prepare the rest.

Saute carrots and onions in a little olive oil until soft. (If using dry onions, add onions after carrots are cooked.) Add frozen peas and garlic until peas are cooked. Scramble eggs, chop up and add to carrot mixture. Stir in chicken and rice.  Serve with soy sauce.

*I substitute soy sauce for Bragg Liquid Aminos

Chicken Roll Ups

These taste like comfort food to me! My friend, Deborah, made them for a holiday gathering of friends and I've loved them ever since. They can be served as part of a fancy meal, but are still perfect for everyday. We love them. (a.k.a chicken pockets)

2 cups cooked chicken or turkey (OR one 12.5 oz. can cooked chicken breast, drained)

8 oz. cream cheese, softened

1/2 cup mayonnaise

2 stalks of celery, chopped (optional - leave out when making for Sadie ;)
2 Tbsp. dried onions

garlic salt

3 tubes refrigerated crescent roll dough

1/2 c. (one cube) melted butter

Boxed stuffing mix, crushed (herb or chicken flavor are our favorites)

        

Combine all ingredients except crescent rolls, butter and stuffing. Lay out crescent roll triangles and wrap ~1 Tbsp. filling in each, sealing all edges (I use my cookie scoop for the perfect amount of filling). Roll in melted butter & crushed stuffing mix (herb or chicken flavor stuffing are good). Lay on baking sheet. I fit all 24 on one sheet -- six rows of 4. Bake at 350º for 25-30 minutes. Serve with sauce (recipe below).

(These can be made earlier in the day and refrigerated until baking. Or they can be frozen before baking then just popped in the oven when you need them.)

Sauce:

3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. chicken broth
1/2 c. heavy whipping cream
        

Melt butter in saucepan. Stir in flour with a whisk to eliminate any lumps. Whisk in broth. It should start to thicken pretty quickly. Add heavy whipping cream. Stir constantly over medium heat until it thickens a bit more. Add salt and pepper to taste. 

I never use the following sauce, but I think it might have been given to me with the recipe so for what it's worth...

Easy Sauce:

1 can cream of chicken soup

1 cup sour cream

        Combine and heat. Serve over roll ups.