Cilantro Lime Chicken Tacos

http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

When you think of pesto, does the traditional basil pesto usually come to mind at first? That's what I think of but there's a whole world of other kinds of pestos to check out! I've been experimenting with various kinds of pestos and my current favorite is this recipe for Cilantro Lime Pesto. It's definitely one to try and there's so many ways to use it, such as in these Cilantro Lime Chicken Tacos...

Cilantro and lime is a flavor combo that's commonly seen together. When combined as a pesto, you can be sure the flavor is refreshing and light! The pesto is simply made with cilantro leaves, toasted sliced almonds, asiago cheese, fresh garlic, salt, olive oil and a bit of chicken broth. Just like a traditional basil pesto, this version can be frozen, used as a dip, a spread, a sauce... whatever your favorite application is for pesto!I tossed the cilantro lime pesto with some cooked chicken, then filled flour tortillas for a twist on chicken tacos. The pesto gave the chicken a bright and light flavor perfect for the warm spring and summer months. For the tacos, feel free to use whatever garnishes or additional toppings you wish. I topped our Cilantro Lime Chicken Tacos with sauteed bell peppers and onions, slices of ripe avocado,and shredded cheese.

Cilantro Lime Chicken Tacos
original Joelen recipe
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
Cilantro Lime Pesto

recipe adapted from

Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken brothUsing a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Salsa

Salsa

Natalie Mason

·       two  14.5 ounce cans of diced peaked tomatoes

·       1/3 white onion

·       1/2 jalapeno (add more or keep seeds if you want more spice)

·       1 lime juiced

·       Large handful of cilantro

·       3-4  green onions (optional)

·       Salt to taste

Put all of the ingredients listed above in a food processor and blend to desired thickness. Add more jalapeno or onion to your taste.   I usually double the batch.

Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles
 Added by Stephie @ Eat Your Heart Out on September 17, 2012
in Main Courses, Slow Cooker
http://tastykitchen.com/recipes/main-courses/slow-cooker-chicken-and-noodles/

4 whole Boneless, Skinless Chicken Breasts
 ½ teaspoons Kosher Salt
 ½ teaspoons Black Pepper
 1 cup Chicken Broth
 1 cup Low Fat Milk
 3 Tablespoons Cornstarch
 1 teaspoon Sugar ½ teaspoons (heaping)
Garlic Powder
 ½ cups Reduced Fat Sour Cream
 ½ cups Non-Fat Greek Yogurt
 ¼ cups Flour

 Preparation Instructions Cut the chicken into strips or bite-size chunks. Place in the bottom of the slow cooker; sprinkle with salt and pepper. In a medium-sized bowl whisk together chicken broth, milk, cornstarch, sugar and garlic powder. Pour over the chicken. Cover the crockpot and cook on high heat for 3-4 hours or low heat for 7-8 hours. Then, in a separate bowl, combine sour cream, Greek yogurt and flour until smooth. Stir this into the cooked chicken mixture and continue cooking for an additional 15 minutes until thickened. Taste for seasoning, adding more salt as necessary. Serve hot over egg noodles. *You may use all sour cream or all Greek yogurt instead of half of each if preferred. **Although my family serves this alongside vegetables, you could easily add vegetables into it. To add mushrooms, add sliced or diced mushrooms with the chicken in step 1. For other vegetables such as peas, add thawed frozen peas add them with the flour and sour cream mixture in step 4. This will allow them to heat through without getting mushy.

BANANA CRUMB MUFFINS

BANANA CRUMB MUFFINS
 ~ Laura Bodine/Bethany Weathersby
 1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt 3 bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter, melted
1/3 c. brown sugar, packed
 2 T. flour 1/8 t. cinnamon
1 T. butter

 Preheat oven to 375 degrees and grease or line muffin cups. Mix flour, soda, powder, and salt. In separate bowl mix bananas, sugar, egg, and butter. Stir wet ingredients into dry ingredients just until moistened. Spoon into cups. In third bowl mix brown sugar, flour, and cinnamon. Cut in butter until coarse. Sprinkle over muffins. Bake 18-20 minutes, or until toothpick inserted in middle comes out clean. Makes 10 muffins.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

 1 c. rice
1 can cream of mushroom soup
1 1/2 cans water Chicken pieces
 1 pkg. dry onion soup

 Grease casserole dish. Add rice and cover with the rest of the ingredients. Cover with Foil with foil, bake at 350F for 1 1/2 hours

BLACK BEAN & COUSCOUS SALAD

BLACK BEAN & COUSCOUS SALAD
http://fortheloveofgrub.blogspot.com/2008/08/black-bean-couscous-salad.html
~ allrecipes

 1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste

 Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve. Rachelle's notes- I used Quinoa instead of couscous and added feta.

Easy Healthy Homemade Granola

Easy Healthy Homemade Granola
Kari Birdsley

 4 cup old fashioned oats
1/2 cup wheat germ
1/3 cup ground flaxseed (approximately, as I just fill my grinder & add to the crock-pot)
1 tsp cinnamon (I usually add extra)
1/2 cup brown sugar
1/3 cup canola oil (vegetable or whatever you have would work)
4 tbsp honey
1/2 cup water
1 tsp vanilla
1 cup raisins (approximately, as I just add them by the handful)

 Original Preparation Steps: 1. In a large bowl, combine the oats, wheat germ, cinnamon, and brown sugar; mix well. 2. In another bowl, mix the oil, honey, water and vanilla. 3. Pour the liquid mixture over the dry ingredients and mix well. 4. Spread over a jelly-roll pan sprayed with nonstick spray. 5. Bake at 300°F for 50-60 minutes, stirring every 15 minutes. 6. The last 10-15 minutes add the raisins. 7. The granola will brown as it cooks. 8. Cool in pan on wire rack. 9. Store in an airtight container.

 I make it in the crock-pot because it is easier for me, as I can just let a double batch cook all day & not have to worry about stirring it every 10-15 minutes as it cooks in the oven.

 Crockpot Method of Cooking: 1. Add all dry ingredients into crock-pot except raisins; mix well. 2. Add all liquid ingredients to the crock-pot; mix well. 3. Leave lid ajar so steam can exit to allow granola to dry out & not be too soggy. 4. Cook a single batch for about 4-5 hours on low or a double batch for about 6-8 hours on low. 5. Stir periodically, as the granola on the bottom & edges will begin to dry & brown first. 6. Once desired level of dryness is reached, remove from crock pot. 7. Place on jelly roll or roasting pan to finish cooling. 8. Add raisins after it is done cooking, so they don’t taste burnt. 7. Once cool, place in airtight container and enjoy. FYI – if you don’t want to have to dirty an extra dish you can let it cool in the airtight container with the lid off. It just takes longer and sometimes can be slightly less crunchy because the bottom portion is trapped as it cools. My kids are thankfully not picky and will eat it either way. Other variations we have used: • More wheat germ or a little extra wheat flour make it more clumpy • Dried cranberries or blueberries, sunflower seeds, walnuts, almonds, • Any additional add-ins will all work. My kids just like it plain & simple with just raisins :-)