Chicken Lime Tacos-Favorite Family Recipes

1 1/2 lbs. chicken, cubed
1/4 C. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped (I used a chopped yellow onion)
4 cloves minced garlic
4 Tbsp. fresh cilantro (or to taste)
Flour tortillas

Optional Toppings:
Pico de gallo
cheese
onions
tomatoes
guacamole
avocados
cilantro
sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro and stir. Add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with whatever toppings you like!

Sweet Potato Fries

sweet potatoes (however many you need to feed your family) cut into 1/4 inch matchsticks
salt
pepper
chives
2 Tbsp. olive oil

Preheat oven to 425. Place sweet potatoes in a bowl and toss with olive oil. Place sweet potatoes on a baking sheet. Spread out so they are not touching each other. Sprinkle with salt and pepper and chives. Bake for 15-20 minutes or until fries are slightly brown and you can stick a fork in them and it comes out very easily.

Pesto Pasta with Roasted Tomatoes (Our Best Bites)

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese

Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.

Sweet and Sour Meatballs (Our Best Bites)

1 lb. ground beef
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 C. bread crumbs (I used Italian bread crumbs; you could just use Stove Top)

Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce

In a bowl, combine meatball ingredients. Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

Cilantro-BBQ Grilled Pork Chops (Kraft Foods)

1/2 C. BBQ sauce
1/2 C. chopped fresh cilantro
1 jalapeno, seeded, and finely chopped
1/2 tsp. orange zest
2 Tbsp. orange juice
4 bone-in pork chops (I used boneless)

Heat grill to medium-high heat. Mix all ingredients except chops. Brush mixture onto chops. Grill chops 7 to 8 minutes on each side or until done, brushing occasionally with remaining sauce.

Chocolate Cookie Ice Cream Slice (Kraft Foods)

5 C. chocolate ice cream, slightly softened (Or whatever flavor ice cream you prefer)
14 Chips Ahoy! Cookies, crushed
1/4 C. butter, melted
1 1/2 C. thawed Cool Whip
1 square Baker's semi-sweet chocolate

Line 9x5 inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter. Sprinkle over ice cream. Cover with ends of foil. Gently press crumb mixture into ice cream. Freeze 6 hours or until firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with Cool Whip. Coarsely grate chocolate square. Sprinkle over dessert.

Pineapple-Shrimp Skewers (Kraft Foods)

6 Tbsp. Light Zesty Italian Dressing
4 Tbsp. chopped cilantro
4 tsp. brown sugar
2 clove garlic, minced
1 tsp. chili powder
1/2 tsp. crushed red pepper
24 frozen uncooked cleaned medium shrimp, thawed
fresh pineapple chunks

Heat broiler. Mix first 6 ingredients in bowl until well blended. Add shrimp and pineapple. Toss to coat. Thread shrimp and pineapple chunks onto skewers. Broil, 6 inches from heat, 4 to 5 minutes or until shrimp turn pink.

Delightful Trifle

Make brownies (any kind you want) ahead of time and let cool completely. Cut up into squares.

Make large box of chocolate instant pudding according to directions on box.

Make homemade whipping cream. (Mix whipping cream with 2 tsp. sugar and 1 tsp. vanilla. Mix until it turns into whip cream. It will take a while.)

1st layer-brownies
2nd layer-pudding
3rd layer-fresh sliced strawberries, blueberries, and raspberries
4th layer-homemade whip cream

I do a thick layer of each, then repeat so you have 2 layers of each.

DELICIOUS!

Berry Squares (Kraft Foods)

1 pkg. white cake mix or angel food cake mix, prepared and cooled
3 Tbsp. orange juice
1 C. each- fresh blueberries, raspberries, and sliced strawberries
large pkg. Vanilla instant pudding
2 1/2 C. cold milk
1 tub (8 oz.) Cool Whip, thawed, divided

Drizzle prepared, cooled cake with orange juice. Top with berries. Beat pudding mix and milk in bowl with whisk 2 minutes. Stir in 1 C. Cool Whip. Spoon pudding mix over berries. Cover with remaining Cool Whip. Refrigerate 1 hour. Garnish with fresh berries just before serving.

Citrus and Mustard Chicken Marinade

Citrus and Mustard Chicken Marinade

6 Tbsp olive oil
1/4 cup apple cider vinegar
1 1/2 Tbsp lime juice
1/2 cup brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
6 chicken breasts

Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken.

Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best. Turn the chicken at least once during this process. Grill chicken and enjoy!


We grilled the chicken and then sliced it for sandwiches. They were soo yummy!

Baked Creamy Chicken Taquitos-From Our Best Bites

3 oz. cream cheese, softened
1/4 C. green salsa (I used green salsa verde)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions (I used half of a yellow onion)

2 C. shredded cooked chicken
1 C. grated pepperjack cheese

small corn or flour tortillas
salt
cooking spray

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

Put cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, & granulated garlic in bowl. Stir to combine well and then add cilantro and onions. Add chicken and cheese and combine well.

Place chicken mixture on tortilla and roll up as tight as you can. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle a little salt on top. (I skipped the salt)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

These are delicious! My husband ate about 5.

Stuffed Jalapenos

4 oz. cream cheese, softened
1 C. shredded cheese
4 slices bacon, cooked and crumbled (I just used the precooked and crumbled bacon you can buy in a little bag at the store and put a handful in)
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapenos, cut lengthwise in half, seeds an membranes removed (make sure you remove all the seeds and the vein, unless you want them SUPER hot)

Heat oven to 375. Combine all ingredients except peppers. Spoon into peppers. Place peppers, filled sides up, on a baking sheet. Bake 10-15 minutes or until peppers are soft.

Margarita Chicken

Black Beans (enough for your family)
1/4 tsp. cumin
Juice of 1 lime
salt and pepper to taste
Chicken breasts cut into strips
Salsa verde
Shredded Pepper Jack Cheese
Chopped fresh cilantro

Preheat oven to 450. Combine beans and cumin in a saucepan and heat all the way through. Squeeze lime juice into beans and add salt and pepper. Season chicken with salt and pepper and sear in pan until cooked. Move chicken to oven safe dish and spoon salsa over top. Top with cheese and place in oven. Bake 5-10 minutes. Serve chicken over beans and garnish with cilantro.

Oreo Striped Delight (Kraft Foods)

35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 C. sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, thawed
2 pkg. (3.9 oz. each) Chocolate Instant pudding
3 1/4 C. cold milk

Process cookies in food processor until fine crumbs form. Transfer to bowl and mix in butter. Press onto bottom of 9x13 pan. Refrigerate until ready to use.

Mix cream cheese, sugar, and 2 Tbsp. milk in bowl until well blended. Stir in 1 1/4 C. Cool Whip. Spread over crust.

Beat pudding mixes and 3 1/4 C. milk with whisk 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours.

Tomato Basil Soup

Tomato Basil Soup

2 Vidalia onions (sweet)
1/4 c butter

Sauté onion until clear. Add 1 large #10 can of tomatoes, diced and peeled. Simmer for 20 minutes.

Add:
1/4 c dried basil (or to taste)
garlic powder to taste
2 - 3 tsp. sugar (I usually double the sugar, sometimes triple... depends on your preference)
salt and pepper to taste

Simmer 10 more minutes. Puree to desired consistency. (Some like it with thicker chunks and some like it smooth) Add 1 pint heavy cream; heat slowly (don't boil). Serve with shredded Parmesan cheese.

Gingerbread Cupcakes

2/3 cup sugar
1/2 cup oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt

1. Combine sugar, oil, egg whites, and egg until well blended.
2. Add applesauce and molasses. Mix well.
3. Add flour, baking soda, ginger, cinnamon, all spice and salt.
4. Fill paper lined cups 2/3 full.
5. Bake at 350 degrees. (18-22 minutes for large cupcakes, 10-11 minutes for mini cupcakes, which are my preferance)
6. Cool completely, then add frosting.

Cinnamon Whipping Cream Frosting

2 cups Whipping Cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat cream, sugar and vanilla until almost set. Then add cinnamon. Put in a pastry bag and add a little dollop on each cooled cupcake!

Baked Buffalo Chicken Salad

1 lb. chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
hard-boiled eggs (about 4, peeled and sliced)
avocado, pitted, peeled, and sliced
shredded cheese
blue cheese crumbles (optional)
sunflower seeds
ranch or blue cheese dressing

Heat oven to 375. Cover chicken in Buffalo sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices. Serve over lettuce with eggs, avocado, cheese, sunflower seeds, and dressing.

www.favfamilyrecipes.com

New Orleans Style Stuffed Peppers

1 lb. ground turkey

1/2 C. thinly sliced celery

1 tsp. olive oil

1 14.5 oz. can Italian style diced tomatoes, undrained

1 1/3 C. cooked brown rice

1 jalapeno, seeded and finely chopped

1 tsp. cajun seasoning

1/8 tsp. salt

4 large red bell peppers (I used red, orange and yellow)

In a large skillet, cook turkey and celery in hot oil over medium heat until turkey is brown. Drain tomatoes, but keep liquid and set aside. Add half of the tomatoes, cooked brown rice, jalapeno, Cajun seasoning, and salt to turkey mixture. Remove tops, membranes, and seeds from bell peppers. Spoon turkey mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of crock pot. Place peppers, filled sides up, on top of tomatoes in cooker. Cover and cook on low 6-7 hours or on high 3-3 1/2 hours. That's it! Way easy and HEALTHY and yummy! My husband loved these!! I got this off http://www.eatbetteramerica.com/

OREO Truffles

1 pkg. (8 oz.) cream cheese, softened

1 pkg. Oreo cookies, finely crushed (I put them in a large Ziploc bag and sealed it then went over it with a rolling pin)

2 pkg. (8 squares each) Baker's semi-sweet chocolate, melted (I did half the batch with Baker's chocolate and the other half with chocolate chips and they both tasted great)

Mix cream cheese and 3 cups cookie crumbles until well blended. Shape into 48 1-inch balls. Dip in melted chocolate and place on cookie sheet covered in wax paper. Sprinkle with remaining cookie crumbs. Refrigerate one hour or until firm. Store in tupperware in fridge.