Fajita Chicken Stuffed Roasted Bell Peppers (Medifast)

Ingredients

• 1 lbs chicken breasts
• 1 packet McCormick Chicken Taco seasoning
• 3/4 cup water
• 1 each yellow, red, orange, and green bell pepper
• 1 cup Mexican cheese, shredded
• 1/4 c cilantro, chopped

Makes 4 servings.

Medifast Ingredients

• 3 chicken breasts
• 1/2 pack Medifast Fajita Seasoning
• 1/4 cup water
• 1 each red, yellow, and green bell pepper
• 1/4 cup Mexican cheese, shredded
• 1/4 cup cilantro, chopped

Makes 2 Lean and Green meals.

1. Preheat oven to 400. Cut the tops off of the bell peppers then cut in half, forming two bowls. Remove the seeds. Place on a parchment paper lined cookie sheet and lightly salt each half. Cook for 10 – 15 minutes or until soft and staring to brown.

2. Preheat George Foreman Grill. Cook the chicken breast until cooked, about 2 minutes per side. OR cook the chicken in a large skillet over medium-high heat until cooked, about 5 minutes per side. Cut each breast into 1/4 inch wide strips, then into 1/4 inch wide chunks.

3. If you used a George Foreman grill, add the chicken to a large skillet. Add the Chicken Taco or Medifast seasoning and the water. Bring to a boil and simmer until the water has evaporated, about 10 minutes if using McCormick, stirring occasionally. Stir in the cilantro.

4. Spoon 1/4 cup of chicken into each bell pepper half. If you have leftover chicken, divide evenly. Top with Mexican shredded cheese and bake for 5 minutes.

Enjoy!

Based off of the recipe found on Coach Breanne

 

Super Bowl Snack Favorites

Appetizers

Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks

Dips

Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich

Sides

7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries

Steak and Shrimp Kabobs

Chicken Mushroom Pesto “Pizza”

Seasoned Sweet Potato Fries

Guacamole Goal Post Dip

 

Better-than-Taco-Bell Spicy Chicken Crunch Wrap Supreme

This was my favorite item at Taco Bell when I was younger and I’ve been craving it ever since Taco Bell discontinued it several years ago. I finally had enough and decided to find a way to make them myself!

I think these taste better than Taco Bell’s Crunch Wrap Supremes. If you’re not into chicken, try it with beef! Just purchase 1 pound of lean ground beef and 1 packet of beef taco seasoning. They both taste great.

Makes 4 Crunch Wrap Supremes

Ingredients

• 1 pound chicken
• 1 pack of taco chicken seasoning
• 1 cup Nacho cheese (I buy Gehl’s Nacho Cheese from Wal-Mart)
• 1 large Tomato, diced
• 1 cup Lettuce, shredded
• 1 cup Onion, diced
• 1 cup Sour cream
• 1 cup shredded Mexican cheese.
• Re-fried beans (optional)
• 5 Large burrito flour tortillas
• 4 Tostada shells

1. Cook the chicken in a large skillet over medium-high heat until cooked throughout. Remove to a cutting board and shred. I cut the chicken into 1/4 inch wide strips then cut them into small pieces.

2. Place the shredded chicken back into the large skillet and sprinkle with the taco seasoning. Add water as directed on the taco seasoning packet and cook until the water has evaporated. Remove from heat.

3. Place the tortilla on a flat surface. Starting in the middle, spread about 1/4 cup of nacho cheese into a circle about the size of the tostada shell. Top with the shredded chicken and 1 tablespoon of onions.

4. Place the tostada shell on top of the onions and spread 2 tablespoons of sour cream on it. Sprinkle with, shredded lettuce, diced tomatoes, onions, and shredded Mexican cheese.

5. Cut 1 tortilla into 4 equal parts. If you’re using refried beans, spread them on one side of the tortilla quarter. Place that quarter bean side down on top of the onions. If you’re not using refried beans, place the tortilla quarter on top of the onions.

6. Take one side of the bottom tortilla and fold it over the tortilla quarter. Repeat at every 3-4 inches until you’ve folded all of the tortilla over.

7. Place a skillet or flat griddle over medium heat. With one hand on top of the crunch wrap and another underneath, flip it over and gently place it on the griddle. If you have a bacon press, place it on top of the crunch wrap supreme, if not, you can use a small plate. Grill the crunch wrap for 2-3 minutes or until lightly golden brown. Flip the crunch wrap over and repeat.

Remove from heat and enjoy!

Recipe created by Me! : D

 

Better-than-Restaurant Queso Blanco

The title doesn’t lie, this queso really is better than restaurant queso. And it’s certainly better than any store-bought queso. Try it and fall in love like I did.

Ingredients

• 1/4 cup white onion, diced small
• Jalapeno, seeds removed, diced small
• 3 garlic cloves
• 8 oz white American cheese, shredded (I buy a block at the deli and shred it myself)
• 6 oz Pepper Jack cheese, shredded (I buy a block and shred it myself)
• 1/2 cup milk
• 1/2 cup cilantro, chopped
• 15 oz Rotel
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika

1. In a medium saucepan, cook the onions and jalapenos over medium heat until soft, about 5 minutes, stirring occasionally.

2. Add the shredded American and Pepper Jack cheese and milk. Stir until the cheese has melted.

3. Drain the Rotel, reserve the liquid for later. Stir in the Rotel, cilantro, cumin, and chili powder. Cook for 2-3 minutes.

4. Sprinkle with paprika and serve hot with chips. Enjoy!

If the queso is thicker than you like, add some of the Rotel liquid. The Rotel thins up the queso and adds flavor at the same time, a win-win.

The queso warms up great and can be poured into a crockpot to keep warm for a party.

Based off of the recipe found on A Cedar Spoon

 

Jalapeno Popper White Chicken Chili

I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.

I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.

I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!

Ingredients

• 2 small cans of green chilies
• 1 bottle salsa verde (I use Taco Bell’s brand)
• 2 jalapeno peppers
• 1 small onion
• 3 cloves garlic
• 1 pound chicken
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp oregano
• Pinch of crushed red pepper
• 1 1/2 cups chicken broth
• 2 cans cannelloni beans
• 1 can great northern beans
• 1 can of sweet corn
• 4 ounces cream cheese, room temperature
• 6 slices of turkey bacon
• Shredded Mexican cheese
• Sour cream
• Green onions, sliced
• Cilantro

1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.

2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..

3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.

Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.

4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.

5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.

6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.

Enjoy!

Recipe created by Me! : D

 

Guilt-Free Creamy Salsa Verde Enchiladas

Unlike most chicken enchiladas recipes I have come across, this recipes features a light — not heavy – cream sauce made from reduced fat cream cheese, cheddar cheese, and salsa Verde. You can now enjoy guilt-free creamy chicken enchiladas! Enjoy!

Ingredients

• 8 ounces of reduced fat cream cheese, softened
• 1 cup salsa Verde (I use Taco Bell’s brand)
• 1 cup shredded 2% cheddar cheese, halved
• 1/2 tsp + cumin
• 1/2 tsp + chili powder
• 6 green onions, sliced
• 6 chicken breasts
• 8 whole wheat and corn tortillas
• Cilantro (optional)

1. Preheat oven to 350.Trim the chicken of excess fat. Sprinkle one side lightly with chili powder and cumin, rub in with your fingers, and repeat with the other side. Cook the chicken breasts in large skillet over medium-high heat for 5-7 minutes per side or until lightly browned, cooked throughout, and still juicy. If you find that the chicken is browning quicker than it is cooking, lower the heat.

2. Once cooked, remove the chicken to a cutting board. Keep the skillet. While still hot, slice the chicken into 1/4 inch wide strips, then into 1/4 inch wide or smaller pieces.

3. Add a tablespoon of the cream cheese to the skillet you cooked the chicken in. Using a wooden spoon, gently scrape the pan until all of the flavor and browned pieces have been absorbed into the sauce. You may need to place the skillet over medium heat to melt the cream cheese and loosen the bits.

4. Add the cream cheese from the pan and the remaining cream cheese into a large mixing bowl. Add the salsa Verde, 1/2 cup of cheddar cheese, the green onions, cumin, and chili powder. Removed 2 cups of the cream cheese mixture into another bowl and set aside. Add the chicken to the remaining cream cheese mixture.

5. PAM a glass 9 x 13 casserole dish. Pour a thin layer of the reserved sauce into the pan and spread evenly.

6. Place a tortilla on a cutting board and add about 1/3 cup of the chicken mixture onto the tortilla. Roll up the tortilla and place it in the casserole dish seam side down. Repeat with the remaining tortillas.

7. Spread the remaining reserved cream cheese sauce over the enchiladas and top with the remaining 1/2 cup cheddar cheese.

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until the sauce is bubbly and the cheese is melted.

Top with chopped cilantro and green onions if desired. Enjoy!

Based off of the recipe found on Lets Dish