Hummus Crusted Chicken

Hummus Crusted Chicken

1- 15 oz can navy beans, rinsed and drained
3 tbsp olive oil
3 tbsp lime juice
4 skinless, boneless chicken breasts
Salt and pepper

2 cups coarse soft bread crumbs
2 tbsp olive oil

1. For hummus, in blender or food processor, combine bean, 3 tbsp olive oil and lime juice. Process until smooth.
2. Sprinkle chicken with salt and epper. Spread chicken with a thick layer of hummus and roll in bread crumbs.
3. Heat 2 tbsp oil in skillet over medium heat. Add chicken, cooking 12 minutes or until no pink remains in the center, flipping halfway through.

Notes: The full recipe of hummus makes more than enough for 4 servings of chicken. I make the full batch, use half of it with 2 chicken breasts (and half the bread crumbs), and then store the other half in the fridge for eating with pita bread or chips.

Recipe Origination: "Better Homes and Gardens"

Grilled Tomatillo Chicken

Grilled Tomatillo Chicken

2 boneless skinless chicken breasts
1/2 medium onion, chopped (we like red onion)
1/2 tbsp olive oil
3 tomatillos, husks removed, chopped
1/8 cup lime juice
3 pickled jalapeno slices, chopped
1 garlic clove, minced
1/8 cup minced fresh cilantro
1/2 tsp ground cumin
1/4 tsp salt
Hot cooked rice

1. Grill chicken, covered, over medium heat for 4-7 minutes each side, or until no longer pink in the center.
2. Meanwhile, in a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice, jalapenos and garlic and cook 3 minutes longer. Stir in the cilantro, cumin and salt.
3. Serve tomatillo mixture on top of chicken and rice.

Notes: This recipe serves 2 and is spicy! (Omit the jalapenos to reduce the heat.) The original recipe tops the chicken with provolone cheese, but we think it's better without, which is surprising considering how much we like cheese. If you like cheese on everything, top away!

Recipe Origination: "Better Homes and Gardens" with minimal tweaks

Peanut Butter Butterscotch Mounds

Peanut Butter Butterscotch Mounds

1 3/4 cup peanut butter

1 (12 oz) package butterscotch chips

9 ounces almond bark, or 1 cup white chocolate chips)

3 cups chow mein noodles

1 cup chopped, salted peanuts

1. Combine peanut butter, butterscotch chips and almond bark in a large saucepan (or double broiler). Heat over how until melted and smooth. Stir in chow mein noodles and peanuts.

2. Drop mounds (about 2 tbsp each) onto waxed paper. Chill to set.

3. Store at room temperature or refrigerate.

Notes: The recipe as is makes a ton of mounds, about 4 dozen. It can easily be split in half. Nex time I'm going to try substituting semi sweet chocolate for the white chocolate...I'll update if it's a good experiment.

Recipe Origination: On the lid of my Smuckers peanut butter

Potato and Bean Enchiladas

Potato and Bean Enchiladas

1 medium baking potato, peeled and diced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tbsp ketchup
1/2 pound tomatillos, husks removed
1/2 red onion, chopped
1/2 bunch cilantro, coursely chopped
1 can pinto beans (15 oz)
4 oz queso fresco cheese, crumbled
8 small corn tortillas
Cooking oil

1. Pre-heat oven to 400 degrees.
2. Mix diced potatoes with cumin, chili powder, garlic salt and ketchup. Place in an oil lined baking pan and bake for 25 minutes, or until tender. Remove from pan and add beans, 1/2 the cilantro, and 1/2 of cheese crumbles.
3. Meanwhile, boil tomatillos and onions for 10 minutes. When cooled, put in food processor with remaining cilantro and process until smooth.
4. Lightly oil frying pan on medium heat and warm each tortilla until soft, about 15 seconds per side.
5. Fill each tortilla with potato/bean mixture and place seem side down in an oil lined 8 x 8 pan. Cover with tomatillo sauce and sprinkle with remaining cheese. Bake for 20 minutes.

Notes: This makes enough for 2 people, but can easily be doubled to feed more. If you don't have a food processor, a blender should work fine to make the enchilada sauce. This is a pretty time consuming recipe, but one we really enjoy!

Recipe Origination: "Allrecipes.com" with minor tweaks

Mexican Scramble

Mexican Scramble

1-2 cups tator tots
5-6 eggs
1-2 tbsp milk
1/2 bell pepper, finely chopped (any color)
2 oz ground chorizo sausage, cooked
1/4 - 1/2 cup Mexican blend cheese
1/2 avocado, diced
Tomatillo salsa
Sour cream

1. Cook tator tots according to package instructions.
2. Meanwhile, Pam up a large skillet and cook peppers over medium heat for 2-3 minutes.
3. Whisk eggs and milk together and pour onto cooked peppers. Stir eggs every 30 seconds or so to keep from browning on the bottom.
4. When eggs are cooked through, reduce heat to low and sprinkle sausage and cheese on top. When cheese is melted, turn off heat.
5. Place half of tator tots in each of two low bowls (or plates). Place half of eggs on top of tots. Serve with avocado, tomatillo salsa and sour cream.

Recipe Origination: Me, in an attempt to get rid of extra chorizo. Now we eat this meal regularly.

Chicken (or Veggie) Fajita Chowder

Chicken (or Veggie) Fajita Chowder

1 lb boneless, skinless chicken breast, chopped
1 each green, red and yellow peppers, chopped
1 medium onion, chopped (we prefer red onion)
2 tbsp olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1 cup shredded Mexican cheese blend
1 cup sour cream

1. In a Dutch oven over medium heat, cook and stir the chicken, peppers and onions in oil until veggies are crisp-tender. Stir in water, corn, rice, enchilada sauce, and chilies. Bring to boil, reduce heat and simmer for 35-40 minutes (or until rice is tender.)
2. Remove from heat. Stir in cheese and sour cream until cheese is melted.

Notes: This makes a lot of soup! I froze half and it re-warmed fine. We like to eat it with tortilla chips. This can be vegetarian - just omit the chicken or use the fake meat products.

Recipe Origination: "Better Homes and Gardens"

Parmesan Crusted Chicken Strips

Parmesan Crusted Chicken Strips

2 boneless skinless chicken breasts, trimmed and cut into 1" strips
1 egg, beaten
1/2 cup parmesan cheese shavings
1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 cup marinara sauce
1/2 cup Italian cheese blend
Salt and pepper to taste

1. Pre-heat oven to 375 degrees.
2. Dip each chicken strip in the egg, then dip on parmesan cheese shavings.
3. Place oil in cast iron skillet and heat to medium.
4. Place chicken strips in skillet and let cook 3-4 minutes, flipping halfway through.
5. Sprinkle with garlic powder, then cover evenly with marinara and Italian cheese blend.
6. Put skillet in oven, uncovered, and cook for 10 minutes (or until no longer pink in the center).

Notes: You don't have to use a cast iron skillet, but then you have to dirty up two dishes. This recipe serves 2 but can easily be halved or doubled depending on what how many people you're looking to feed. The strips would be a great salad topping if you omit the marinara and Italian cheese.

Recipe Origination: The parmesan shavings grabbed my attention at the store a few weekends ago and this is what I came up with to use them.