Cheesy Green Chile Chicken Chimichangas

Cheesy Green Chile Chicken Chimichangas

These lighter chicken chimichangas are easy to make at home and just as good as the deep fried version you get at Tex-Mex restaurants.

Ingredients

For the Chimichangas:

1. 12 ounces shredded leftover or rotisserie chicken breast
2. Juice of ½ navel orange
3. Juice of ½ lime
4. 1 large garlic clove minced
5. 1 teaspoon ground cumin
6. 4 oz can mild diced green chiles drained
7. 4 tortillas 7 to 8-inch size
8. ½ cup shredded pepper Jack cheese
9. Olive oil spray

For Serving:

1. 3 cups shredded lettuce
2. Pico de Gallo
3. 4 tablespoons sour cream or plain Greek yogurt
4. 1 avocado diced
5. Cilantro

Instructions

1. In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate.
2. On a work surface, working with one at a time, place one quarter of the chicken mixture (almost 3/4 cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with remaining tortillas and filling.
3. Preheat air fryer to 400 degrees F.
4. Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking. Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. For a toaster oven-style air fryer, cook at 350 degrees F, for the same amount of time. Repeat with the remaining chimichangas.
5. To serve, place ¾ cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon of sour cream or plain Greek yogurt, and avocado. Garnish with cilantro. Serve immediately.

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Turkey Cheddar Apple Pinwheels

Turkey Cheddar Apple Pinwheels

Turkey, cheddar cheese, spinach, apple, and mustard get rolled up in whole wheat tortillas and cut into bite size pinwheels. These easy turkey pinwheels make a great back to school lunch!

Ingredients

1. 1 10-inch whole wheat tortilla
2. 1 tablespoonDijon mustard or mustard of your choice
3. 4 deli slices turkey
4. 4 slices Cheddar cheese
5. 1/2 cup spinach leaves
6. 1/2 large apple cut into 2-inch matchstick pieces
7. Kettle Brand chips fruit, and veggies, for packing in the lunch box

Instructions

Place the tortilla on a flat surface. Spread the mustard evenly onto the tortilla. Top with turkey slices, cheese slices, spinach leaves, and apple pieces.

1. Roll tightly in the same direction as the cut apples so the apples will roll easily. With a sharp knife, cut into 8 to 10 slices. Serve immediately or pack in the pinwheels in a lunch box with Kettle Brand chips, fruit, and veggies!

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S’MORE DIPPED STRAWBERRIES

S’MORE DIPPED STRAWBERRIES

INGREDIENTS

1. 10-15 strawberries (wash and pat dry)
2. 1 1/2 cups marshmallow cream
3. 1/2 cup milk chocolate chips (melted)
4. 2 graham cracker sheets

INSTRUCTIONS

1. Rinse and completely dry your strawberries. Lay out parchment or wax paper on a cookie sheet.
2. Once dry, melt the marshmallow cream in the microwave. I microwaved mine for about 1 minute. You will want to make sure you use a deep glass bowl to melt it in, because it does rise as you microwave it.
3. Once melted, stir with a spoon.
4. Quickly dip the strawberries into the mixture, and lay on the covered cookie sheet.
5. Place them in the fridge for about 20 minutes, or until the marshmallow cream is a little more stiff.
6. Once stiff, melt the chocolate chips and pour the melted chocolate into a ziplock bag.
7. Cut a small hole in the corner of the bag, and drizzle over the strawberries.
8. While the chocolate is still soft, crumble your graham crackers over the strawberries, so they stick to the melted chocolate.
9. Place back in the fridge for about 20 - 30 minutes, or until they have set up.
10. Serve and enjoy.

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BARBECUE PEACH CHICKEN

BARBECUE PEACH CHICKEN

INGREDIENTS

1. 1/2 cup peach preserves
2. 1 Tablespoon vinegar
3. 1 Tablespoon ground ginger
4. 1/2 teaspoon salt
5. 1/2 teaspoon pepper
6. 3/4 cup barbecue sauce
7. 4 boneless, skinless, chicken breasts

INSTRUCTIONS

1. In a microwave safe bowl, combine peach preserves, vinegar, ground ginger, salt, pepper, and barbecue sauce.
2. Microwave for 1 minute stirring halfway through.
3. Place chicken in a zip-top bag, or container that has a lid.
4. Poor the mixture over the chicken.
5. Seal bag or container and refrigerate for 6-24 hours.
6. Occasionally turn chicken in bag or container for best taste and coverage.
7. Lightly grease the grill before heating.
8. Heat grill to medium.
9. Turn chicken every 4 or so minutes until fully cooked.

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NO BAKE STRAWBERRY ICE BOX CAKE

NO BAKE STRAWBERRY ICE BOX CAKE

INGREDIENTS

1. 2 pounds fresh strawberries (sliced)
2. 1 quart whipping cream (divided)
3. 1/3 cup powdered sugar
4. 1 teaspoon vanilla
5. 1/2 teaspoon almond extract - optional
6. 1 (14.4 ounce) box graham crackers
7. 1 cup milk chocolate chips (or chocolate chunks)

INSTRUCTIONS

1. Wash and slice berries.
2. With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks.
3. Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
4. Cover bottom of pan with graham cracker sheets.
5. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
6. To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
7. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
8. Refrigerate for at least four hours, or until the crackers have softened completely.
9. Garnish with additional berries.

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BANANA OAT PANCAKES

BANANA OAT PANCAKES

INGREDIENTS

1. 2 bananas (ripe)
2. 2 eggs
3. 1/3 cup skim milk
4. 1 teaspoon vanilla
5. 1/2 cup quick oats
6. 1/3 cup whole wheat flour
7. 1 teaspoon baking powder
8. 1/2 teaspoon baking soda
9. 1 teaspoon cinnamon

INSTRUCTIONS

1. Mash bananas in a large bowl until mostly smooth.
2. Stir in eggs, milk, and vanilla until well combined.
3. Add in oats, flour, baking powder, baking soda, and cinnamon.
4. Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray.
5. Pour batter onto griddle using a 1/3 cup measure.
6. Smooth batter around so it's evenly distributed.
7. Cook for about 2 minutes or until you see a few bubbles appear.
8. Flip pancakes over and cook for another 1-2 minutes.

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HAWAIIAN HAYSTACKS

HAWAIIAN HAYSTACKS

INGREDIENTS

1. 1 (10.5 ounce) can cream of chicken soup
2. 1/4 cup milk
3. 3 boneless skinless chicken breasts (cooked and diced)
4. 5 cups cooked rice
5. 2 tomatoes (diced)
6. 1 (6 ounce) can black olives (sliced)
7. 1 1/2 cups chow mein noodles
8. 1 (20 ounce) can pineapple tidbits
9. 1 cup shredded cheddar cheese
10. 1 green bell pepper (diced)
11. 1 cup shredded coconut

INSTRUCTIONS

1. Mix cream of chicken soup and milk in a sauce pan until smooth.
2. Add diced chicken and simmer for 5 minutes.
3. Serve hot over rice.
4. Top with tomatoes, olives, chow mein noodles, pineapple tidbits, shredded cheese, green peppers, and coconut.

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