Shredded Chicken Tacos with Avocado and Black Bean Salad

We hummed all the way through this meal. It tastes amazing. The Avocado and Black Bean Salad is a great accent. Enjoy!

Shredded Chicken Tacos
Serves 4

1 pound boneless skinless chicken breasts, cut into 3 inch pieces
2 teaspoons chili powder
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1 1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cup chicken broth
Juice from 1 lime

In a bowl, toss chicken with chili powder and salt until coated. In a large saucepan, heat oil on medium high. Line chicken in the hot oil and sear 3 minutes on both sides. Stir in onion and saute for 3 minutes. Add garlic and saute for 1 minute. Pour chicken broth over chicken and bring to a boil. Cover and reduce heat to medium-low, cooking for 1 hour. Shred with a fork and cook for an additional 15 minutes uncovered. Stir in lime juice and serve in a warm flour tortilla with Avocado and Black Bean Salad (below)


Avocado and Black Bean Salad
Serves 4

2 ripe avocados peeled and diced
1/2 cup diced onion
2 cloves garlic, minced
1 cup diced tomato
3/4 cup canned black beans, drained and rinsed
Juice from 1 lime
salt and pepper to taste

Mix all ingredients in a bowl and refrigerate for 1 hour. Serve on your favorite mexican dishe or as a dip.

Chicken (Not so) Parmesan

Why it is called chicken parmesan is a mystery to me. Most restaurants I have ordered it from does not come with parmesan on it. For that I am greatful, as I do not like parmesan. This recipe is very simple to make and packs so much flavor. Enjoy!

Serves 4

2 large boneless skinless chicken breasts, sliced thin
salt and pepper
2 cups bread crumbs
1 tablespoon italian seasoning
1 large egg beaten with 2 tablespoons water
2 tablespoons olive oil
1 jar pasta sauce or homemade sauce
1 cup shredded mozzarella cheese
4 servings cooked thin spaghetti

On a plate, sprinkle bread crumbs and toss with italian seasoning. Salt and pepper chicken and coat with the egg mixture. Cover with bread crumbs. Repeat until all chicken is coated. In a large skillet, heat olive oil on medium-high heat. Place chicken in pan and sear on each side for 3 minutes, until light brown, and remove. Chicken will not be cooked all the way. Pour pasta sauce into skillet and reduce heat to medium-low. Place chicken on top of sauce and cover. Cook for 15 minutes. Top each breast with 1/4 cup cheese. Cover and cook for an additional 5 minutes. Serve chicken and sauce with cooked pasta. Enjoy!!!

Beef Chimichangas and Spanich Rice

Okay so I pretty much never endorse deep-fried foods, but moderation is okay. This meal is a family favorite among my parents and siblings. Enjoy!

Beef Chimichangas
Serves 4

1 pound Shredded Beef Taco meat
1 can fat free refried beans
1/4 cup water
1 cup shredded cheddar cheese
4 large burrito shells
Vegetable Oil

In a sauce pan, cook meat, refried beans and water until heated through. Lay tortilla flat and spoon 1/4 meat mixuture and sprinkle with 2 tablespoons cheese. Fold in sides and roll like a burrito. Repeat with remaining shells and meat mixture.

In a large frying pan, heat 1 inch of oil on medium-high heat. Carefully place all 4 chimichangas in the oil and cook until golden brown. Turn and cook on other side. Remove to paper towel. Place each chimichanga on a seperate plate and sprinkle with 2 tablespoons cheese. Heat in microwave for 30 seconds, until cheese is melted. Top as desired.


Spanish Rice
Serves 4

1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup white long grain rice
2 chicken bouillon cubes
1 can petite diced tomatoes
2 teaspoons cumin
2 cups water

In a medium sauce pan, heat oil over medium heat and saute onion and garlic until translucent. Stir in rice and saute for 1 minute. Add remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 20 minutes. Remove for heat and let sit for 5 minutes. Fluff with fork.

Mini Meatloafs and Garlic Mashed Potatoes

The meat that people pretend to hate but secretly love. This recipe is simple and tastes delicious the next day in a sandwich. By portioning them in muffin tins, the cooking time is faster and it keeps you from overeating. The potatoes have such great flavor, with no need for fattening gravy. Enjoy!

Serves 4

1 pound 90/10 ground beef
1/2 cup tomato sauce
1/4 cup diced onion
2 slices bread, crumbled
1 large egg
salt and pepper to taste

Preheat oven to 350. In a bowl, mix all ingredients by hand until well blended. Firmly pack meat into 4 cups of a muffin tin. Bake for 35 minutes.

Optional topping: Blend 1/4 cup ketchup, 2 tablespoons firmly packed brown sugar and 1 teaspoon mustard. Spread over mini meatloafs once they have baked for 25 minutes. Place back into oven and bake for an additional 10 minutes.


Garlic Mashed Potatoes

Serves 4

4 large potatoes, quartered and, if desired, peeled (I like red skin or yukon gold)
6 cloves garlic, peeled
1/2 cup light margarine
1/4 cup fat free milk
salt and pepper to taste

In a large pot, boil potatoes and garlic in salted water until fork tender, about 20 minutes. Drain and add remaining ingredients. Use potato masher or mixer to smash as desired.