Cilantro Lime Rice

https://www.melskitchencafe.com/cilantro-lime-rice/

30 min meals

https://www.melskitchencafe.com/recipes/30-minute-meal/

JALAPEÑO AND LIME–MARINATED SKIRT STEAK TACOS

https://www.epicurious.com/recipes/food/views/jalapeno-and-lime-marinated-skirt-steak-tacos

The Best Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients

https://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

NOTE: In the comments, you will see that a few people have reported their noodle disintegrating after adding them to the crockpot. I have no idea why this is happening, and have NEVER had that happen any of the times we have made this soup. BUT, I have only used No Yoke brand noodles. Other people have also reported success with No Yoke Noodles and Walmart Generic brand noodles. If you do not have access to those brands of noodles and are concerned, you can also just boil your noodle separately.

Directions

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

Cover and cook just until noodles are tender, 5-10 minutes.

DINNER - Crispy Black Bean and Rice Burritos

http://gimmedelicious.com/2014/03/25/crispy-black-bean-and-rice-burritos/

Crispy Black Bean and Rice Burritos

4.7 from 11 reviews

Prep time: 5 mins

 

Cook time: 10 mins

 

Total time: 15 mins

Author: Layla

 

Serves: 8

Ingredients

• 1 can of black beans
• ½ can of canned corn
• 1.5 cup mozzarella or Mexican blend shredded cheese
• 1 cup cooked rice (Optional)
• ½ bell pepper, chopped
• ½ onion, chopped
• ¼ cup cilantro, chopped
   Coupons
• 1 tablespoon butter
• 1 teaspoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoons cumin
• juice of half a lime
• 8 medium flour tortillas

Instructions

1. Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
   
2. To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos. 
   
3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines. 
   
5. Serve warm with sour cream or salsa.

DINNER - QUICK MEALS

Spaghetti
Grilled Cheese and Tomato Soup
Chicken on Toast

DINNER - Strogonoff

DINNER - Roast

http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/

Pot Roast

Prep: 20 Minutes	Level: Easy
Cook: 4 Hours	Serves: 10

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). 

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

DINNER - Chicken Over Rice

DINNER - Honey Lime Enchiladas

http://allrecipes.com/recipe/180744/honey-lime-enchiladas/

 

Honey-Lime Enchiladas

• Prep
  15 m
• Cook
  30 m
• Ready In
  1 h 15 m

Recipe By:user

"My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas."

Ingredients

• 1/3 cup honey
• 1 tablespoon chili powder
• 1/3 cup lime juice
• 2 cloves garlic, minced
• 1 pound shredded, cooked chicken

 

• 2 cups green enchilada sauce, divided
• 6 cups shredded Monterey Jack cheese, divided
• 10 (8 inch) flour tortillas
• 1 cup fat free half-and-half

Directions

1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. 
   
3. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
4. 
   
5. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
6. 
   
7. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
8. 
   
9. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

DINNER - Red/Green Enchiladas

https://recipebookandmore.wordpress.com/2014/08/26/cheesy-chicken-enchiladas-freezer-meal/amp/

CHEESY CHICKEN ENCHILADAS (makes 2 batches)

WHAT YOU NEED:

• 2 lbs boneless chicken breasts – uncooked
• 1 large onion, diced
• 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
• 20 flour tortillas
• 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
• 1 can black beans, drained and rinsed
• 1 7-oz can chopped green chiles, drained
• Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

• Preheat oven to 350F.
• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
• To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

I froze both batches, but you could always prepare one right away, and freeze the extra! I used red sauce in the mixture of both, then topped one with green sauce, and the other with red. Because those are the 4 cans of sauce we had in the pantry. 😉

DINNER - Lemon Mozzerrella Chicken Tacos

DINNER - CPK BBQ Chicken Salad

https://www.laurenslatest.com/california-pizza-kitchens-original-bbq-chicken-chopped-sala/

CALIFORNIA PIZZA KITCHEN'S ORIGINAL BBQ CHICKEN CHOPPED SALAD

This is one salad you're going to want to make! Light, very flavorful and cheaper than going to a restaurant! Holla!

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

INGREDIENTS:

• 4 cups chopped romaine lettuce
• 3 large fresh basil leaves, chopped
• 3 tablespoons chopped fresh cilantro
• 1/4 cup rinsed and drained black beans
• 1/4 cup drained sweet corn
• 1/4 cup grated monterey jack or mozzarella cheese
• 1/4 cup peeled and diced jicama
• 1/4-1/2 cup prepared ranch dressing, such as Hidden Valley
• 1 large tomato, diced
• 1 ripe avocado, sliced
• 1 leftover grilled chicken breast, chilled and diced
• 1/4-1/2 cup prepared bbq sauce, such as KC Masterpiece Original

DIRECTIONS:

1. In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.
2. *If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

DINNER - Eliza's Lasagna

BREAKFAST - Muffin Melts

http://thepioneerwoman.com/cooking/make-ahead-muffin-melts/

• 12 whole Hard-boiled Eggs, Peeled And Chopped
• 2 cups Grated Cheddar Cheese
• 1 cup (Real) Mayonnaise
• 12 slices Bacon, Fried And Crumbled
• 1 Tablespoon (heaping) Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 3 dashes Worcestershire Sauce
• 6 whole English Muffins Split

INSTRUCTIONS

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.)

Serve immediately!

DINNER - Burritos

Quick and Easy Chicken Burritos

http://gimmedelicious.com/2014/01/16/quick-and-easy-chicken-burritos/

If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10 minutes then slice into thin strips.

Ingredients

• 2 cups cooked shredded chicken
• ½ cup Mexican cheese blend ( or mozzarella)
• 1 avocado diced
• 2 tablespoons cilantro chopped
• 4 large tortillas
• 1 tablespoon oil

Instructions

1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
2. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
4. Burritos can be frozen cooked or uncooked for up to 3 months.

Recipe by Gimme Delicious at http://gimmedelicious.com/2014/01/16/quick-and-easy-chicken-burritos/