Teryaki Chicken

3 Boneless Chicken Breast
1/3 cup San J Teryaki Sauce
2 TBS Honey
2 cloves garlic
1 TBS olive oil

Cut chicken breast in strips.  Heat up some olive oil and garlic in pan over high heat.  Put chicken in pan and salt and pepper.  Drizzle Teryaki Sauce on chicken and add honey.  Use tongs to turn chicken until cooked through (approx 6 minutes).  Reduce heat and let the sauce thicken.  Serve with fried rice.

Fried Rice

1lb bacon - cooked crisp
1 green pepper, diced
1 onion, diced
2 cloves garlic
6 eggs
2-4 TBS Soy Sauce (we use GF San J)
1 1/2 cup uncooked rice - cooked.

Cook bacon until nice and crisp.  Remove and put on paper towel to drain.  Remove all but 2 TBS bacon grease.  Saute pepper and onion in grease.  Remove onions and pepper. Scramble eggs with with the garlic until done.  Add in bacon, onions, pepper and rice.  Add 2-4 TBS of soy sauce depending on your taste.  Yum!  Serve with Teryaki Chicken.

Chipotle Guacamole Recipe

Chipotle Guacamole Recipe

Individual sized recipe:
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt

Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!

Banana Crumb Muffins

Last week I made Banana Bread but it was a little bit too moist in the middle.  I've found that when that happens (cornbread, cakes, etc.) I just make them in the muffin tins and it's a perfect match.  So after going to a baby shower this morning where they served banana muffins with a yummy crumb topping I decided to try it with my recipe for breakfast in the morning (we have early church so I like to make muffins the night before).  They turned out super yummy!!

From the Pamela's Products Website:

Ingredients:

• 4 tablespoons butter, melted
• 1/2 cup sugar or honey
• 2 eggs, beaten
• 1 cup banana, mashed
• 1-3/4 cups Pamela's Baking & Pancake Mix
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup nuts (optional)

Directions:

Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan.

Bake in a preheated 350° oven for 23 minutes for muffins, or until an inserted toothpick comes out clean. 

Yummy crumb topping found here:

1/2 cup packed brown sugar

1/8 cup all-purpose flour

1/2 t ground cinnamo

1 T butter

In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal.

Sprinkle topping over muffins.

My family didn't love this recipe but I thought it was really good.  Recipe found here.

Cheesy Chicken and Rice Bake

by HowSweetEats on November 29, 2010 in Casseroles, Main Courses

See this recipe post on HowSweetEats’s site!

4.23 Mitt(s) 22 Rating(s)

Prep Time 15 Minutes
Cook Time 30 Minutes
Difficulty Easy
Servings
System US Metric
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Recipe Description

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice (I used white because it's what I had on hand
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup sour cream (or Plain Greek Yogurt)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

White Chicken Enchilada's

This is a new family favorite!  Recipe found here.

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells (we used corn)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour (Pamela's GF Baking Mix)

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Ranch Pasta

 Another pinterest recipe that turned out so yummy!  Found here.

Chicken Ranch Pasta

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour (Use pamela's GF baking mix)
2 Tbsp dry ranch dressing seasoning mix (can make your own to be GF)
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
Chopped Sun dried tomatos - I used half a jar that was packed in olive oil.

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon, sun dried tomatoes and pasta.  Stir to coat.