Easy Chicken Tacos

I emailed some simple recipes to my brother who is in college. I can't believe I never shared this one. I'll have to take a picture next time I make it. These are so simple and easy. I have been making these for years.

Chicken Tacos

Flour Tortillas
Chicken Breasts, cut into cubes
1 TBSP oil
1 package taco seasoning
2 TBSP water
1 can refried beans
1 small jar taco sauce
Cheese

Preheat oven to 375. Heat oil in skillet. Cook chicken until done. Add taco seasoning according to directions on packet. Combine refried beans with water, spread over tortillas. Drizzle with taco sauce, top with chicken and cheese. Bake for 5-10 mins on large cookie sheet until cheese is melted. Fold in half and top with more taco sauce. YUM!

I, of course, like mine really cheesy and saucy and stuffed full. Dall, on the other hand, likes his a little less full. One time I found Chipotle Taco Sauce and it was just so good! Sometimes I use the refried black beans too.

Veggie Chicken Nuggets - Homemade

(Not the best pic, but I hope you can see the veggies in there!)

Okay, I have a lot to say about this recipe! From Cheeky Kitchen (click to see her post, way better than mine!)

1 (14 oz.) package California Veggies, thawed and drained
1 egg
1/2 lb. ground chicken (or turkey)
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste
Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through.

We loved these! Carter downed them and even Dallas liked them! And they have lots of veggies in them so I was happy.

***I have found the easiest way for me to make these is to just shape the chicken/veggie mixture in my palm and then dip it into the panko. Also we love the lemon pepper panko crumbs for these. It takes some extra time to individually shape each nugget (I do bigger patties for me and Dallas) but the boys love these and I love that they are eating veggies without knowing it!
Overall, so worth the extra effort and will be making these regularly!!!!

Lemon Teriyaki Chicken

I have had this recipe forever! It's so easy and super yummy and healthy. I found it in a Simple and Delicious magazine a long time ago.

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1/4 cup teriyaki sauce
• 2 tablespoons lemon juice
• 3/4 teaspoon minced garlic
• 1/2 teaspoon sugar

• Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm.
• Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Yield: 4 servings.

*I've made it with the thick teriyaki sauce and the regular kind (like soy sauce) and we like it either way.

Wingers Chicken Sandwhich

I know, this is way to easy to even be considered a recipe, but it's so good and so fast I had to post. We had absolutely NO food in the house this weekend (I didn't want to leave the house in the snow storm to go shopping) so I had to get a little creative when it came to something to eat. And although this really isn't that creative or that original, I have never thought of doing it before so maybe you haven't either :)

-Cut chicken breast into small/thin strips
-Mix flour, cornstarch, salt and pepper (no measurements, just tossed it in) in a bowl and coat chicken
-Fry them (make sure to get them really crispy!)
-Remove from pan, set onto paper towell to remove excess grease
-Put chicken in a bowl, drizzle with wingers amazin' sauce (the real thing, OR copy cat recipe soon to be posted) and toss to coat
-Put a little mayo on a hamburger bun, a few slices of chicken, lettuce, and salt and pepper.

Seriously, this little number is so good. The best part - the longest step is thawing the chicken! :)

White Chicken Chili

2 lb boneless skinless chicken breasts cut into bite size pieces
1 cup chopped onion
1 large red bell pepper, chopped, about 1 1/2 cups
4 medium garlic cloves, finely chopped
1 can (15.25 oz) corn, drained
1 can (15 to 16 oz) great northern beans, drained and rinsed
2 jars 8 oz each green taco sauce, or 1 large 15 oz jar
1/2 cup chicken broth
1/2 tsp salt
Fresh cilantro, minced
Shredded cheese (I used Monterey Jack)

Spray 3-4 quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro. Cover; cook on low for 6-7 hours. Stir well and garnish with cilantro and cheese.

OR, you could serve this inside of tortillas, that's how Dallas likes it.

* I posted this last year, without a picture, but I made it on Sunday and remembered to take one so I had to repost it! Also, this time around, I just put 8 frozen chicken tenders in the bottom of the slow cooker, then mixed all the other ingredients in a bowl and poured it over the chicken. I checked it when there was about 30 mins left and the chicken was cooked all the way so I shredded it and then set the slow cooker to warm until we were ready to eat.

Jan's Creamy Chicken & Rice

You might have this recipe... But for those reading this blog that don't - its really good. NOT low fat, but really good *wink.

Jan's Creamy Chicken & Rice
*Ingredients
1 cup whipping cream
1 can cream of chicken soup
1/2 cup chopped yellow onion
1/2 tsp salt
1 T worchestershire (Lea& Perrins)
sprinkle of pepper
4-5 chicken breasts (browned) *MUST be browned or the sauce will get watery and gross!

*Directions
1. Mix all ingredients, but chicken, together. Pour over browned chicken into baking dish.
2. Bake @ 300• for 2 hours. Serve over rice.

*I have been meaning to try this in the crock pot, but haven't. If I ever do I will let you know how it goes.

Crock Pot Italian Chicken

I was totally out of ideas today for lunch, so I decided to do my best and make something up with the little I had in the pantry. It turned out pretty good!

Italian Chicken
1 can stewed tomatoes
1 pkg Lipton garlic & herb soup mix
3-4 chicken breasts

Mix tomatoes and soup mix together, then pour over frozen chicken in the crock pot. Cook on low for about 4 hours.

This would have been good on pasta or rice, possibly with some other veggies added. We just had it plain with rolls and spinach salad. Low fat and EASY as can be!

Easy Shredded Chicken

Sorry, no picture, cause its just shredded chicken.....I'm pretty sure you can imagine what that looks like!

Fall is coming and I am getting that urge to deep clean my house and be organized. So many times, I realize its five o'clock and I'm unprepared for dinner, even though I try to plan ahead. I went to Costco and bought a huge bag of chicken and a case of diced tomatoes to make this since it freezes so well. I did 4 breasts and froze it in 2 cup quantities. I ended up with 4 cups and enough extra to have some for dinner. I'm planning on doing another batch tomorrow to freeze again, along with this recipe for basic shredded chicken that my sister shared with me. I hate it so bad when I pull out a recipe that calls for cooked chicken and I'm not prepared for it! I figured this is a good thing to keep in the freezer for those days!

~Simple Shredded Chicken~
3-4 chicken breasts
1 can chicken broth
2 tablespoons McCormick Montreal Seasoning
Place everything in crockpot,
cook on low 8-9 hours
high 4 hours.
Freeze!
(You can use Montreal Steak or Montreal Chicken,
just depends on your preference
or what you have on hand.)

So many uses for this! Use this recipe instead of buying a rotisserie chicken at the store.

Sweet and Spicy Crockpot Chicken

Sweet and Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)

* I found this on My Kitchen Cafe a while ago and made it a few times, but I had forgotten about it until I saw it again on Sisters Cafe. Simple and easy! If you wanted to give it more flavor, you could probably use one of the many different types of diced tomatoes. I use it for chicken tacos and quesedillas. The first time I made it, the chicken absorbed all the water, but today it was really watery. Go figure. We like it best in just plain old chicken and cheese quesedillas, dipped in your Cafe Rio Creamy Cilantro Dressing.

Jan's Barbecue Sauce for Chicken

Mmm, the best sauce ever!

Brown a few chicken breasts; set aside.

Saute in 2 TBSP of butter:
1/2 c celery, finely chopped
1/2 c onions, finely chopped

Then add:
2 TBSP vinegar
2 TBSP brown sugar
2 TBSP Worcestershire sauce
1/4 c lemon juice
1 cup ketchup
1 cup water
1 tsp mustard
1 tsp salt
Bring to a simmer then pour over browned chicken breasts. Cook on low, covered, for about 2 hours.

-OR-

Crock Pot Instructions:
I place about 7-8 frozen chicken tenders in the bottom of my crock pot. I follow the sauce recipe, except I reduce the water to 1/4 cup, but I think it would be okay without any at all. Cook on low for 6 hours. I always serve mashed potatoes on the side cause we like to put the extra sauce on them.

~Yum! I made this on Sunday and my mouth is watering just thinking about it again! Definitely one of our favorites.

Chicken Taquitos

From Our Best Bites (link)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated Mexican blend cheese

small flour 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 the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

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 or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

*I cannot say enough good things about this, we loved loved loved them! Even Carter ate them! I didn't have kosher salt so I just used regular salt. I made the whole batch of filling and just made enough taquitos for us then the next day I used the leftover as filling in quesedillas.

She included a dipping sauce recipe, but its pretty much the same as your Cafe Rio dressing recipe.

*For easy shredded chicken, I put 3 frozen chicken breasts in the crockpot with 1 cup chicken broth and sprinkled some McCormick Montreal Chicken Seasoning on them, just cook on low all day or until chicken is done. This made about 3 cups so I had some leftover. So now I have leftover to use for BBQ Chicken Pizza!

Spring Shells and Cheese AKA Grownup Macaroni :)

This grown up mac & cheese from food network is SUPER good. I didnt know if Kyle would like it much, but what do you know he ate ALL the leftovers and then asked me to make it again 1 day later and ate all those leftovers too. Yes, I think this one is a keeper!!

I halfed it and it was enough for 2 meals. And I also added chicken to make it more of a complete meal and we had fruit on the side. It was a pretty satisfying meal :)

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk (I used 2%)
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten (I just used one whole egg even when I halfed it, for extra protein)
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups) *** I used Muechester because greyere is SOO expensive!
4 ounces baby spinach

*Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving

Chicken Tostadas

I am giving up on taking pictures! It just doesn't look good on my glass plates.

Chicken Tostadas
*courtesy of my Better Homes and Gardens Ultimate Slow Cooking

2 jalapenos, seeded and finely chopped
8 cloves of garlic, minced
3 Tablespoons chili powder
3 Tablespoons lime juice
1/4 tsp bottled hot sauce
1 medium onion, sliced and separated into rings
2 pounds boneless skinless chicken thighs

-Place chicken and onions in slow cooker. (I used my smaller one and greased it.) Combine jalapeno peppers, garlic, chili powder, lime juice, and hot sauce and pour over chicken. Cover and cook on low for 5-6 hours, high 2 1/2 to 3 hours.
-Remove chicken and onions from slow cooker, reserving 1/2 cup of cooking juices. Using two forks, shred chicken. In medium bowl, combine chicken, onion and reserved juice. (I didn't have that much juice left so I just shredded it in the crock pot and turned it to warm until Dall got home.)

1 can fat-free refried beans (I warmed mine first)
Tostada shells (I used the crunchy stand and stuff taco shells)
Shredded cheese
Lettuce
Salsa
Sour Cream
Olives

-Spread beans on shell, top with hot chicken mixture and cheese, and then layer ingredients however you want!

*Don't skimp on the spices! I only used 1 jalapeno and dumped in a bunch of chili powder and garlic and while it still had good flavor, but it was pretty mild. Next time, I will do it all! I have started adding some chipotle spice to add more flavor. You could use the powder or about 1 TBS chopped of the chipotle in adobo sauce.
*Tonight we are having leftovers and I am making your yummy rice to go with it!

Creamy Chicken Tortilla Soup

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 2 cans (14 oz each) chicken broth 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans 1/2 cup drained canned whole kernel corn 2 cups shredded cooked chicken Tortilla chips, broken, optional Shredded Monterey Jack cheese, optional

Directions

Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

Nutrition Facts

Amount per Serving

Calories

184

*This was really good! I had the leftovers for lunch today and I think it tasted even better! I honestly didn't think Dallas would like it, but he said it was a keeper! The Rotel makes it a little spicy so you could add a dollop of sour cream I suppose. And I halved it and got 4 servings out of it.

LOW FAT Chicken Zucchini Alfredo

I really like alfredo but I hardly ever want to make it because its PURE FAT! But when I saw this I had to try it! It was from in Food Network Magazine, and it was SOO good. This picture isnt very good but it was seroiusly so good. It didnt taste low fat at all, it had plenty of flavor! I think I will put this sauce on a recipe card so I dont loose it because it was really good and could go on any kind of pasta. This was good with the zucchini but you could put any veggie in it or even like lemon pepper chicken with some lemon zest in the sauce or something. The possibilities are endless really! I want to give it to Jan beecause Bart loves Blackened Chicken Alfredo!

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (it said 1% but I used Skim)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Mandarin Chicken

This is out of that "Taste of Heaven" ward cook book that I think we all have (from Nan). Pg 91 courtesy of Carla Lamph. But for once the picture is actually courtesy of ME instead of food network haha. It was really easy and really good! Although I think I may cut the sugar content the next time I make it because it was pretty sweet. And we like "sweet" dishes like this but even for me it was a little on the sweet side. So if you make it, I'd recommend starting with a little less sugar and add according to your preferance. One of the best things I liked about this was it had green peppers and onions in it but since they were chopped so small Kyle didnt pick them out and leave all the green peppers on his plate! Fantastic!

Directions

Mix
1-2 lbs of Chicken Tenders
1 tsp Salt
1 T Soy Sauce
1/2 tsp Sugar
1/4 tsp Pepper
1 T Oil
2-3 cloves Garlic chopped (I use the pre chopped can ... due to laziness)

Cut chicken into tiny pieces and add to above mixture. Marinate in the fridge for a few hours ( I didnt plan ahead to do this and just let it marinate while I was chopping all the veggies and putting the other sauce together and it was just fine!) And I dont think I used a full pound of chicken, maybe I did - I didnt weigh it, but if you do use the whole two pounds you may want to double the above marinade to coat chicken best.

Put into a large sauce pan:
1 10oz can stewed tomatoes (I blended these in my mini food processor - could use magic bullet- because I knew Kyle wouldnt eat huge chunks of tomatoes)
1/2 c Cider Vinegar ( I didnt have this so I used half red wine and half white...1/4 c each)
1 1/2 c Sugar (yes a LOT I know!!)
1/2 c Chopped Onion
1 T Soy Sauce (I think I forgot to put that in mine... woops! It still turned out good lol)
1/2 c Chopped Green Pepper
1/2 c Crushed Pineapple

Simmer until slightly thickened.

While the above is simmering cook chicken in a separate pan with a little olive oil.
When the chicken is done add to veggie mixture, then make a slurry with cornstarch and water and add a little at a time to thicken sauce.
Serve over Rice.

This came out confusing... I hope it makes sense! :) It was yummy and it made a TON of sauce so I put it in a container and froze it so I can just cook chicken and add to it. Easy peasy. haha

Chicken Fajitas

You may have seen this one over on My Kitchen Cafe. I made them for dinner last night and they were so yummy!!

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 easpoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

*So I was short on time and my chicken was frozen, so I sliced it into really thin strips and marinaded it for about an hour, hour and a half. I cooked the chicken first in the skillet and there was enough juice and marinade that dripped in from when I put the chicken in, so I skipped the last step of adding more lime juice and soy sauce. Yummy!!!

Saucy Mushroom Chicken

Ingredients
6 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon each onion powder, paprika, dried basil, oregano and thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Olive Oil, divided
2 cups sliced fresh mushrooms
2 teaspoons minced garlic
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup white wine or additional chicken broth
1/2 cup heavy whipping cream
Mashed potatoes, optional

Directions
Flatten chicken to 1/2-in. thickness. In a small bowl, combine the seasonings; sprinkle over both sides of chicken. *Don't use all the seasoning on the chicken, you need the rest for later.*
In a large skillet, cook chicken in 1 tablespoon oil in batches over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and remaining seasoning mixture in remaining oil until mushrooms are tender. Add garlic; stir 1 minute longer. Stir in flour. Gradually stir in broth and wine or additional broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Serve with mashed potatoes if desired. Yield: 6 servings

* I halved it and used 8 chicken tenders so I didn't have to flatten them. There was plenty of sauce to go around. So yummy! I've had this recipe for a while but kept putting it off cause nobody likes mushrooms but me, but it turned out really good and the boys loved it!

Easy Stir Fry

I make this twice a week, once with chicken and once with beef.

Red pepper
Orange pepper
Yellow pepper
1-2 Carrots
Little bit of onion
1-2 stalks of Celery
Broccoli
Whole Grain Spaghetti
Chicken or Beef, cut into thin strips
Sauce

Get your noodles going. In large non-stick skillet, cook meat. While that is going, cut up your veggies. I cut a side or section from each pepper and slice it into thin strips. When meat is cooked, remove from skillet and keep warm. Add veggies and just saute a little bit. I usually add just a bit of butter. Add meat back into veggies, pour half the sauce in. During the last 2 mins of cook time for your noodles, add broccoli and sliced carrots. When noodles are done, drain, add meat and veggies and finish off with more sauce. YUM!

This is nice because Carter only eats meat, Braden only eats noodles, and its an easy way to eat "all the colors of the rainbow" and get your veggies in! I buy the big package of stir fry beef when they go on sale at the grocery store and then just freeze them in smaller portions.

We buy our peppers at Costco and those are the colors that come together in a bag, but you could really use whatever you have.

I usually splash in some of the Lawrys Teriyaki marinade with the meat and veggies and then at the end I add House of Tsang Stir Fry Sauce or Kikkoman Teriyaki, the thick one, or whatever I have in the fridge!

Chicken Schitzel with Mustard Sauce

Again, from my foodnetwork mag.

*Ingredients
1/2 cup plain low-fat Greek yogurt
1/4 cup whole-grain mustard
5 slices white bread torn
3/4 teaspoon dried marjoram

salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying

*Directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.
Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.

Per serving: Calories 629; Fat 35 g (Saturated 5 g); Cholesterol 192 mg; Sodium 953 mg; Carbohydrate 34 g; Fiber 2 g; Protein 45 g

Kyle surprisingly really liked this!! So did I. It was Pretty dang good. Although we used chicken breasts and cut it into smaller strips so there was more breading on each bite :)

I served it with the Cheesy Chili Rice above.