Baked Creamy Chicken Taquitos

3oz of cream cheese

1/4 c green salsa

1 T lime juice

1/2 tsp cumin

1/2 tsp onion powder

1 tsp chili powder

1/4 tsp minced garlic

3 Tbsp chopped cilantro

2 Tbsp green onions (sliced)

2 cups shredded cooked chicken

1 c grated pepper jack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in microwave for 20-30 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese. Heat tortillas in the microwave one at a time for 20-30 seconds this will make it so that you can roll them without them cracking. Place 2-3 tsp of mixture on the lower 3rd of the tortilla, keeping it about 1/2 inch for the edge. Roll as tight as you can and place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle kosher salt on top. Place the pan in the over and bake for 20 mins or until crisp and ends get golden brown. You can for sure use flour tortillas but I really love the taste of the corn.

We dipped these in the jalapeno yogurt you get from Costco or my kids loved dipping them in mango salsa. Super Yummy!

Butterscotch Cookies

2 sticks of butter

1 1/2 cup brown sugar

1 egg

1 tsp vanilla

1 tsp ginger

1 tsp soda

1/2 tsp salt

2 1/4 cups flour

1 tsp cinnamon

Cream butter, sugar and egg, add vanilla. Add flour, cinnamon, ginger, soda and salt. Mix well. Use a small scoop or roll into balls. Bake at 350 for 10 minutes.

I made these for Bryson's Scout group and they were a HUGE hit!

The last few recipes that I have posted have come from a cookbook called Fresh Food Fast! Sorry I forgot to mention that earlier. I like to take a recipe and change it up a little. I will always put what the recipe calls for and then what I did to change it up just a little bit. You can do the same...don't be scared =)

Slow-Cooker Beef Pot Roast

All I can say is YUM!

1 8oz package presliced mushrooms

1/2 cup chopped green peppers

cooking spray

1/4 cup plus 2 tbsp ketchup

1/4 cup water

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

2lbs boneless pot roast

1. Place mushrooms and bell pepper in a crock pot coated with cooking spray.

2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

3. Heat a large skillet over medium to high heat. Coat pan and roast with cooking spray. Cook 3 mins on each side or until browned. ( I sprinkled some kosher salt over the roast) Place roast over veggies in cooker; pour ketchup mixture over roast. Cover and cook on high for 1 hour. reduce heat to low; cook 6 to 7 hours or until roast is very tender- I cooked this on high for 6 hours and it was amazing. Serve veggies and sauce over roast.

Chicken Tortilla Pie

2 cups cooked, shredded chicken breast
1/4 c fresh salsa * recipe below
1 cup spicy black bean dip ~ I just used low fat refried black beans and put a little garlic salt in them
4 (8inch) mulitgrain flour tortillas~ I used white corn tortillas
1/2 cup reduced fat shredded monterey jack cheese

1. Preheat oven 450
2. Combine chicken and salsa in a medium bowl
3. Spread 1/4 cup black beans dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9 inch pan coated with cooking spray. Bake at 450 for 10 min or until heated and cheese melts.

Fresh Salsa
1 1/2 cups chopped tomatoes
2 tbsp red onion
2 tbsp green pepper
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1/4 tsp ground cumin

Combine all ingredients in a medium bowl, stir gently.

blogger is buggin

I just noticed that my post are not posting how I type them. I am kind of annoyed! I'm sorry that the recipes are not in "list" order which makes it harder to read. I will see if I can fix it, but I refuse to retype all of them.

Bow Thai Pasta

This recipe is from by bff Becky. We served this at a baby shower...yummy!

1 1/2 lbs. bow tie pasta
2-3 tsp crushed red pepper ( I used 1.5 tsp because my kids aren't huge fans of really spicy)
6 tsp canola oil
3/4 cup sesame oil
9 TBS honey
7 1/2 TBS soy sauce
1 1/2 tsp salt (optional)
3/4 cup cilantro, chopped
3/4 cup green onions, chopped
To taste: Honey roasted peanuts and sesame seeds
1. Cook pasta and drain
2. Combine red pepper and oils together and heat on stove for 2 mins, then add honey, soy sauce and salt.
3. Combine mixture with cooked pasta and let marinate in the fridge overnight.
4. Before serving add cilantro, green onions, peanuts and sesame seeds.