Creamy Spinach Lime Taquitos

These are knock your socks off good!!!!! I love the crunch from the baked tortilla, & the honey that has been married with lime cilantro & garlic & spinach, oh it is so so good! & what is even more appealing, these are quick, like real deal 30 minutes quick!



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Baked Sweet & Sour Chicken with Red Peppers & Pineapple

 This is take out good! No, better than take out good. Like better tasting and better for you!!! I was a little weary of the sauce, and I actually left out one of the original ingredients and it turned out fabulous! I couldn’t get enough of it, it really tasted like I was at a restaurant. And the chicken cooked beautifully! I always have a hard time breading chicken, but this one turned out really well, nice and crispy and the sauce covered each piece, it was flawless!

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Chicken Enchiladas with green sauce

Happy St. Patricks Day!


//Serving Size: 4


2 boneless, skinless chicken breasts
8 oz Sour Cream
1 Can whole Kernel corn
2 C Mozzarella cheese
1/2 tsp Basil
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Can green Enchilada Sauce
6 small Flour/Corn tortillas


1. Preheat oven to 350 degrees. Cook the chicken: my favorite way to cook chicken—> 1. thaw chicken breasts. 2. Slice in half lengthwise 3. heat 2 TB olive oil in fry pan 4. Pat dry the chicken breasts and season with S&P 5. Lay breasts on pan and cook for approx. 5 minutes 6. Flip chicken breasts and add 3/4 C water/chicken broth to pan and cook for 7-10 minutes COVERED 7. Shred the chicken. 2. Mix together remaining ingredients in a medium bowl (sour cream, 1 CUP cheese, herbs, garlic powder, corn, and lastly add the chicken) mix well  3.Scoop 1/2 C of filling onto the outer layer of a flour tortilla and roll up, place in a 9X13 greased dish 4. Repeat until pan is filled, top with green enchilada sauce, and top with remaining 1 C of cheese  5. Bake for 30 minutes, ENJOY! 🙂

{Easy} Sesame Chicken


Sesame Chicken


1 lb Boneless-skinless chicken breast, cubed
1 bottle sesame soy marinade
1 Tbsp Sesame Oil
2 garlic cloves, minced
1 tsp red pepper flakes
3 egg whites
1 1/2 C cornstarch
1/2 C all-purpose Flour
1/2 tsp baking soda
4-6 cups Vegetable Oil
sesame seeds for garnish
Scallions, sliced, for garnish {optional}


1. Thaw your chicken, and cut it into cubes. 2. Put chicken in a ziploc bag and pour 1 C marinade into bag, set in fridge for 30 minutes 3. Heat sesame oil in frying pan until sizzling 4. Drop in the garlic cloves and red pepper flakes and cook til fragrant 5. Heat the oil in a large skillet
6. Pour the egg whites into a small bowl and whisk until frothy 7. In another bowl mix the cornstarch, flour and baking soda 8. Take out the chicken from the fridge and pat dry with a towel 9. Dip the chicken into the egg whites, and then into the dry mixture, and drop into the oil, fry until cooked 10. Placed cooked chicken on a plate lined with paper towels to let the oil drip off 11. When all the chicken is cooked, placed chicken in a bowl and pour marinade over the chicken until well mixed. Sprinkle sesame seeds on top and scallions. 12. Serve with white rice!

Balsamic chicken with green beans and carrots


Balsamic Chicken with vegetables

This was a super quick, easy meal to make. Also very delicious!


1/4 Cup Bottled Italian Salad Dressing
2 Tablespoons Balsamic Vinegar
1 tsp Honey
1/4 tsp Crushed Red Pepper
2 Tbl Extra-Virgin Olive Oil
4-6 Chicken Tenderloins
8 oz Fresh Cut Green Beans
1 Cup carrot, sliced
1 small Tomato, chopped


1. In a small bowl, stir together the salad dressing, vinegar, honey and red pepper.
2. In a large skillet, heat oil over medium heat. Add the chicken; cook 5-6 minutes or until the chicken is cooked through. Add half of the dressing mixture to the skillet, turn chicken to coat. Transfer the chicken to a serving plate and cover to keep warm.
3. Add the carrots in first to the skillet. Cook for 3-4 minutes, and then add the green beans.  Cook and stir for 3-4 more minutes or until tender and crisp.
4. Add the veggies to the chicken in a serving platter. Pour the remaining dressing mixture into the skillet and cook for about 1 minute. Scrape up all the browned bits, and then drizzle the dressing mixture over the chicken and vegetables. Lastly, top the chicken with the diced tomato.

-I also served this with warm rolls

{makes app. 4 servings}

//Adapted from the Better Homes and Gardens