Buffalo Chicken Chalupas

Ingredients:

1 chicken breast, tenderized

4 Tblsp ranch dip seasoning

2/3 cup Greek yogurt

½ cup cottage cheese

½ cup Franks Red Hot Buffalo Sauce

2-4 Josephs Pita or 2-4 chalupa shells

¼ cup Colby Jack cheese

¼ cup mozzarella cheese

1 Roma tomato, sliced

Shredded lettuce

 

Preparation:

1. Season both sides of the chicken breast with the ranch powder.

 

2. Spray both sides of the chicken breast with cooking spray, then air fry on 400 degrees for 9-10 minutes. (Alternately, put 2 Tblsp olive oil in a skillet and cook chicken breast.)

 

3. While chicken is cooking, combine yogurt, cottage cheese buffalo sauce in a small blender. Blend till smooth.

 

4. Once the chicken is fully cooked, dice it into very small chunks.

 

5. Combine chicken with buffalo sauce.

 

6. Spread some of the chicken mixture on one side of a piece of pita or chalupa. Top with cheeses, then fold in half tightly.

 

7. Spray outside (both sides) of the pita/chalupa.

 

8. Cook in air fryer at 400 degrees for 4 minutes. You can add a ramekin on top of each one to make sure they stay closed while in the air fryer.

 

9. Garnish with tomato and lettuce.

 

Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.

Shredded Chicken Tacos

Ingredients:
6-7 chicken tenderloins, or 1 boneless, skinless chicken breast, cut into 2” chunks

3 Tblsp. oil, divided 

1/4 yellow bell pepper, diced

1/4 white onion, diced

Garlic powder

Onion powder

Paprika

Salt

Pepper

Chili flakes

1/3 cup water

3 small flour tortillas (not mini)

½ cup mozzarella cheese

 

Preparation:

1. Season the chicken, and cook in a skillet using half of the olive oil. Remove chicken from skillet and set aside. 

2. In the same skillet, add the remainder of the oil, and sauté peppers and onions, seasoning them with the same spices.

3. While the peppers and onions are cooking, shred the cooked chicken.

4. Once peppers and onions are soft, add water and stir.

5. Add chicken back to skillet, and stir everything together. 

6. Move chicken mixture to sides of skillet. Dip one tortilla in the juices of the pan.

7. Place dipped tortilla in another skillet, and fill it halfway with 1/3 of the chicken mixture and 1/3 of the cheese.

8. Fold tortilla in half to make it look like a taco, and heat in skillet on both sides until cheese is melted and outside is crispy.

9. Repeat with remaining tortillas.

NOTE 1: For an easier version, cut chicken into tiny pieces, as if dicing to match the vegetables. Mix vegetables and chicken together in skillet and season well. Sauté chicken and vegetables together in oil until cooked through. Remove from skillet and continue with step 6. 

NOTE 2: This recipe is easiest to make with mini tacos. Adjust the amount of filling as appropriate.

 

Creamy and Healthy Cajun Chicken

Ingredients:

2 chicken breasts, diced into 1-2” pieces
½ tsp sriracha
1 Tblsp. garlic
1 Tblsp. oregano
1 Tblsp. paprika
1 Tblsp. olive oil
2 Tblsp. butter
1 Tblsp. garlic paste
1 tsp oregano
½ cup chopped onions
2 Tblsp. tomato paste
1 tsp oregano
2/3 cup skim milk
2 oz. low fat cream cheese
½ cup parmesan cheese
1 cup uncooked rice (2 cups cooked)

 

Preparation:

1.     Marinate chicken for at least 30 minutes in sriracha, garlic, 1 Tblsp. oregano, paprika and olive oil.

2.     Cook chicken in skillet, adding olive oil if needed.

3.     While chicken is cooking, cook rice according to package instructions.       

4.     Remove chicken from skillet and keep warm.

5.     On low heat, melt butter. Mix in garlic paste, 1 tsp. oregano, chopped onions and oregano.

6.     Once onions are soft, add milk, cream cheese and parmesean, and stir until combined.

7.     Return chicken to skillet, toss in sauce, and let simmer for five minutes.

8.     Serve chicken mixture over rice, garnishing with parsley and chili flakes, as desired.

Chicken Chow Mein

Ingredients:
Chicken Marinade:
1 ½ lbs chicken breast, cut into thin strips
2 tsp paprika
1 tsp black pepper
2 tsp garlic powder
4 tsp low sodium soy sauce 
2 tsp sesame oil
 
Noodles and Vegetables:
2 cups uncooked chow mein egg noodles
1 Tblsp. minced garlic
1 medium red onion, sliced
1 medium red bell pepper, sliced
1 cup green onion, chopped
3 ½ Tblsp.  low sodium soy sauce
3 ½ Tblsp. oyster sauce
1 Tblsp. rice vinegar
Sesame seeds and chili flakes for garnish
Cooking spray or olive oil for sautéing
 
Preparation:
1.     Marinate the chicken for 30 minutes or longer.

2.     Cook noodles according to package instructions and drain.

3.     Cook chicken in skillet, then remove from pan and keep warm.

4.     Sauté vegetables in skillet.

5.     When vegetables are slightly soft, add garlic, soy sauce and vinegar. Mix to coat vegetables.

6.     Add cooked noodles to vegetables in skillet, and toss to coat.

7.     Top with cooked chicken and serve with sesame seeds and chili flakes.

NOTE: If there’s not enough sauce/noodles aren’t dark, add extra soy or oyster sauce after mixing until desired color/sauce amount is reached.

 

 

Creamy Beef and Cheese Burritos

Ingredients:

1 lb ground beef

1 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika 

3 Tblsp. cream cheese (approx. 1/2 block)

3 Tblsp. taco sauce

1/2 can diced green chiles

1 cup shredded Mexican cheese

2 Tblsp. sour cream

1 tsp. chipotle adobo sauce

1/4 tsp smoked paprika

6 medium tortillas

1/4 cup nacho or queso cheese dip

1/4 stick of butter

Preparation:

1. Make the chipotle sour cream by mixing the sour cream, adobo sauce and 1/4 tsp smoked paprika with a whisk. Set aside.

2. Brown the ground beef, then drain.

3. Add salt, garlic powder and paprika to the ground beef and combine.

4. Melt the cream cheese into the ground beef over medium heat, then remove from heat.

5. Add the taco sauce and chiles to the meat, then gently stir in the cheese until combined.

6. Spread 1/6 of the meat mixture into the center of each tortilla, leaving space on all sides to fold tortilla into a wrap.

7. Top meat mixture with some of the chipotle sour cream, followed by the cheese dip.

8. Fold top and bottom of the tortilla towards the center, then fold the left side towards the right and roll it up.

9. Heat a small portion of the butter in a skillet, and lightly brown/crisp the burrito on both sides.

10. Serve with remaining chipotle sour cream.

Buffalo Chicken Rice Bowls

Ingredients:

3 8-oz. boneless, skinless chicken breasts, diced into 1/2" cubes

1 tsp olive oil + 2 Tblsp olive oil

1/2 cup diced red onion

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp kosher salt

1 can black beans, rinsed and drained

1/2 cup buffalo sauce

3 cups cooked rice

1/2 cup shredded cheddar cheese

1/4 cup chopped scallions

Preparation:

1. Heat 1 tsp oil in medium pot over medium-low heat. Add onions and cook until they have cartelized slightly, about five minutes.

2. Add black beans and spices to onions. Stir to combine and heat through, three to four minutes.

3. Toss chicken cubes in 2 Tblsp olive oil.

4. While bean mixture simmers, heat a large skillet over high heat. Add chicken, and cook for five or so minutes,  turning frequently, until chicken is cooked through.

5. When fully cooked, toss chicken in buffalo sauce.

6. Serve by putting rice in a bowl, then topping with bean mixture and cheese, followed by the chicken, then the scallions.

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

Jack's Chipotle Mayo Sauce

Ingredients:

1/2 cup mayonnaise (can substitute sour cream)

1/2 tsp chili powder

1 tsp smoked paprika

1/4 tsp adobo sauce or canned (pureed) chipotle pepper 

1 Tblsp. water

1-2 tsp. lime juice (or to taste)

Salt, to taste

1 Tblsp. water (if needed)

Preparation:

1. Place all ingredients in a bowl and whisk until combined. 

2. Add water if needed for thinning, depending on what you are using the sauce for and how much lime juice you have used.

3. Add more seasonings, as needed.

4. Store leftovers in fridge.

One Skillet Cajun Chicken Pasta

Ingredients:

2 tsp smoked paprika

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp salt

1 Tbsp olive oil 

1 Tbsp butter 

1 lb. boneless, skinless chicken breast 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes OR ¼ cup diced fresh tomatoes

2 cups chicken broth 

4+ oz. cream cheese 

3 green onions, sliced 

 

Preparation:

1.     Combine the first eight ingredients (spices) in a small bowl. 

2.     Cut the chicken into 1/2 to 3/4-inch cubes. 

3.     Place the cubed chicken in a bowl, pour the spice mix over the top, and stir to coat the chicken in spices.

4.     Add the olive oil and butter to a large, deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. 

5.     Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or until the outside gets some color. The chicken does not need to be cooked through at this point.

6.     Add the pasta, tomatoes (with juices), and chicken broth to the skillet. Stir slightly until everything is evenly combined.

7.     Allow the broth to come to a boil at medium-high heat.

8.     Reduce heat to medium-low and cover skillet with a lid.

9.     Let pasta simmer for 10-12 minutes, stirring frequently, until the pasta is tender and the liquid is thick and saucy.

10.  Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. 

11.  Top the pasta with sliced green onions and serve.

 

NOTE: Recipe can be made with different flavors by changing the spices, and chicken can be marinated to increase flavor saturation, as well.