Baked Chicken Taquitos

These are so good and easy!  

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) - I usually leave this out
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.  (You can make the chicken mixture ahead of time and just refrigerate it until needed).

From: Mel's Kitchen Cafe

Fudge Brownie Muffins with Cheesecake Swirl

My sister Jordan made these for a family get together and I loved them! I didn't want to lose the recipe, so I am putting it up here - Jo can make any notations in the comments section since I obviously haven't made them myself yet. These are AMAZING - basically because I do not like brownies, seriously, and I can eat all of these right up!

Enjoy!

Brownie
1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon

Cheesecake
1 (8 ounce) package cream cheese; softened
1 egg
1/3 cup white sugar

Mini chocolate chips (optional)

1. Preheat oven to 325 degrees. Line 24 muffin cups with liners and lightly spray them with non stick cooking spray.
2. Place butter and cocoa in a glass bowl and microwave on high 1 minute for until butter melts; set aside.
3. Combine 4 eggs, 2 cups sugar, and vanilla in a large bowl. Add the butter and chocolate mixture, flour, and cinnamon. Stir until blended.
4. In a medium bowl, beat the cream cheese, 1 egg, and 1/3 cup sugar until light and fluffy.
5. Fill muffin cups with brownie batter about half way full. Sprinkle on a few mini chocolate chips (if desired). Drop 1 TBSP of cheesecake batter into each muffin cup.
6. Using a toothpick, swirl a little of the brownie batter up into the cheesecake.
7. Bake for 25 minutes. Cool in pans for 10 minutes, then remove to racks to cool completely. Refrigerate leftovers.

*Freeze well.

Credit: Fantastic Family Favorites

Coconut Chicken Curry

I searched high and low for the perfect curry recipe and after a few tweaks, I think I finally have it down!
2 lbs. chicken breast, cut into 1/2 inch chunks or strips
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. coconut oil
2 Tbsp. curry powder
1 1/2 tsp. paprika
1 onion, thinly sliced
2 cloves garlic, minced
4 red potatoes, cut into chunks
3-4 carrots, sliced diagonally
1 (14 oz) can coconut milk
1 (8 oz) can tomato sauce
2-3 Tbsp. brown sugar
brown rice (cooked)
cilantro (garnish)

Season chicken with salt and pepper. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic; cook 7-10 minutes, or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook ten minutes more, or until chicken is cooked through. Add potatoes and carrots, then add coconut milk, tomato sauce and sugar and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing. Serve with rice and garnish with cilantro.

Creamy Chicken Enchiladas

I've had a lot of chicken enchiladas in my days, but none have even come close to these babies! We could eat these every day and never get sick of them. I love that there is no canned soup in this recipe and, while you could make them with regular tortillas, I think the sprouted wheat tortillas are the secret ingredient and so much better for you. (you can find them at any health food store...definitely worth it!)

Here's what you'll need:

1 tbsp. butter
1 can mild Rotel (tomatoes and green chilis), drained
1 (8 oz) pkg. cream cheese
1 can white beans
2 cups chopped, cooked chicken breast
8 sprouted wheat tortillas
2 cups shredded monterey jack cheese
1 pint heavy whipping cream (not sweetened)

Directions ~ Preheat oven to 350. Grease 9x13 baking dish. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Add beans. Spoon chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish. (I like to put a little bit of the sauce on the bottom to help them not stick)

Sprinkle with monterey jack cheese and drizzle with whipping cream.

Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and golden brown.

Super Quick Whole Wheat Buns

Per Stacy and Pierce's multiple requests, I am finally posting my roll recipe!

I love homemade rolls, but I don't love spending a lot of time in the kitchen making them. So I was thrilled to find this recipe that is, not only healthy, but fast, easy and yummy! Perfect combo if you ask me!

1 c. warm water
1/3 c. butter, softened (or coconut oil)
1/4 c. honey
2 Tbsp. yeast
1 tsp. salt
1 egg, beaten
3 1/2 c. whole wheat flour

1. Combine water, yeast, oil and honey; let rest for 15 minutes
2. Add salt, egg and flour to yeast mixture and mix well
3. Roll out 3/4 inch thick and cut into 10-12 rounds (or shape rolls as desired)
4. Place rolls on greased cookie sheet
5. Bake @ 400-425 for 8-10 minutes or until lightly browned
6. Brush with melted butter after removing from oven

Enjoy!