Green Enchiladas

Chicken
Marinade:
3T Olive Oil
Good shakes of Cumin (I used a good amount)
About 1T Dried Oregano
Shake of Garlic Powder
(I may have done sprinkle of Onion Powder)
1 Chicken Broth Cube, crushed
–
Sauce:
About 1c Plain Greek Yogurt
Splash of Lime
1/4tsp Himalayan Salt
1tsp Dried Cilantro
–
Plain Salsa:
Tomatoes, cut up
Jalapeno, minced
Onions, cut up
Pinch of Himalayan Salt
–
Shell of choice (Corn Shells, Soft Shells, Cabbage Leaves, Low Carb Shells, etc.)
Shredded Cheddar or White Cheese of choice
1 can Green Enchilada Sauce

I place chicken in ziploc bag with marinade. My chicken was thick, so, I beat it down. I marinaded overnight. Air Fry Marinaded Chicken. Shred up.
Butter Flavor Cooking Spray small pan. Pour a few Tablespoons of Enchilada Sauce.
Top Chicken onto Shell with Plain Salsa, Cheese, Sauce. Roll up. Place into pan. Pour rest of Enchilada Sauce over entire top. Cover and cook 10minutes. Uncover, then, cook additional 15minutes.
*Optional: DIP SHELLS INTO ENCHILADA SAUCE before adding toppings, add toppings, roll, add to pan, add rest of sauce over top.

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Mushroom Egg Rolls

Little Olive Oil
1-2c Coleslaw Mix (Not sauce!)
1pkt. 8oz. Mushrooms, cut up
1/4 small Onion
1tsp Beef Broth Base
1-2T Worcestershire
2T Mushroom Gravy Pkt.
1tsp WHITE COOKING WINE
Few Tablespoons Water, for cooking to prevent burning
–
Sprinkle of Grated Parmesan
Egg Roll Wraps

Sautee Cabbage, Mushrooms, and Onions. Add in rest. Adding in water to keep from burning.  Add Mushroom Mix to Egg Rolls and Sprinkle with Parmesan. Roll. Butter Spray Egg Rolls. Cook (I used Air Fryer). Sprinkle with Garlic Powder or Garlic Salt.

Habanero Mango Chicken Fajitas

Chicken Marinade (Or Shrimp):
1T Olive Oil
2T Lime Juice (Concentrate kind)
3T McCormick’s Culinary Circle Habanero Mango Season
1.5tsp Chili Powder
1tsp Onion Powder
Optional: Minced Fresh Garlic
–
Cilantro Lime Rice:
1.5c Instant Rice
1 crushed Chicken Broth Cube
Water Rice calls for
Splash of Lime
Good shake of Cilantro
I microwave, covered, according to directions.

Green Giant Steamers Honey Roasted Sweet Corn
Red Peppers, sautee in Oil and Dried Oregano
  Other Toppings: Habanero Mango Salsa, Sour Cream, Cheese, Sweet Red Onions, Lettuce, Garlic Powder OR Garlic Salt

Marinade Chicken. Cook in skillet. Cut up, add back to pan with juices, cook down.
Microwave rice. Top all onto shells. Roll. Butter Flavor Cooking Spray skillet and all sides of Burritos. Brown each side. Sprinkle with Garlic Powder OR Garlic Salt. Serve with More Salsa and Sour Cream.

Freezer Friendly Pork Carnitas

I got a large 9 pound Pork Loin ON SALE! So, that’s what I used for this meal. I cut up to make 3 freezer friendly meals. This is one of them… AMAZINGLY TASTY!

3lb Pork Loin
–
1T Olive Oil
1T Worcestershire
3T Lime Juice (Fridge concentrate kind)
1T Lemon Juice (Fridge concentrate kind)
2T Dried Oregano
1T+1tsp Chili Powder
1T Beef Broth Base (I used Orrinton Farm’s Broth Base & Seasoning)*
1T Dried Cilantro
1.5-2tsp Cumin
1tsp Sea Salt
1tsp Onion Powder
1tsp Garlic Powder
3/4tsp McCormick’s Dried Orange Peel
1/4tsp Coriander
1/2T Fresh Garlic Clove, minced
1T Fresh Jalapeno, minced and deseeded
–
For Cooking: Add 1/4c Water (Only at cooking time!)

PREMIX everything, except Pork. Add Pork to Freezer Friendly Ziploc Bag. Pour over mixture. Rub around as best as you can. Remove air and seal. Freeze.
Cooking: Butter Crock Pot. Add everything. Add 1/4c Water to Crock Pot (I add 1/4c Water to freezer bag, shake around to get all those left behind seasons. Then, pour into Crock Pot.). Once meat is cooked, cut up. Cook additional hour, or so. 
Serving: Add Pork to Burrito Shell. Add Cheese, TACO SAUCE, Lettuce, Tomatoes, Onions. Wrap up, folding in sides. Butter Cooking Spray a skillet. Brown each side of Burrito. Sprinkle with Garlic Powder. Serve with Sour Cream and Salsa.

*Note: ONE Beef Broth Cube, crushed, can be used if you do not have this.

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper
–
Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar
–
1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.
–
Photo above is with TACO TAY’S TAYter OLES – Seasoning. 

Quicky Lunch… Kid Approved!

We all know our Pizza Sticks… But, here’s a quicky Pizza-rrito (Same idear):

Soft Shells
Pizza Shredded Cheese
Turkey Pepperoni Slices
Toppings of Choice: We just did Pepperoni. But, options: Onions, Peppers, Jalapenos, Olives, etc.
Shake of Grated Parmesan
Shake of Oregano
–
Butter Flavor Cooking Spray
Garlic Powder
–
Spaghetti Sauce (Or Pizza)

Add Pepperoni to Soft Shells. Top with Cheese, Grated Parmesan Cheese, Seasons, and other Toppings of Choice. Roll, tucking in sides. Heat Skillet. Spray both sides of Wraps with Butter Flavor Cooking Spray. Brown each side. Sprinkle LIGHTLY with Garlic Powder. Serve with Sauce for Dipping.

Mexican Marinaded Chicken … SERVED WITH Taco Tay’s TAYter Oles

Easy! Tasty! LOW CALORIES – LOW CARBOHYDRATES, too!
Ole Season Recipe below!

Mexi Marinade (4-6 hours):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken in ziploc bag. Best on Charcoal Grill. Last hour I remove from fridge to bring closer to room temp before cooking.
Eat as is. Shred, eat over Salads, Rice, on Tacos, Fried Taco Bowls, Mole Enchiladas, etc. MANY USES!

Served with TACO TAY’S TAYter OLES:

*** TACO TAY’S TAYter OLES – Seasoning: ***
2tsp Lawry’s Seasonal Salt
1/2tsp Old Bay Seasoning
1tsp Paprika
1/2tsp Cumin
1/8tsp Cayenne Powder
–
Tater Tots, Fries, etc.

Bake or Fry Taters. Once out, season, well, immediately. Serve up.
Or, Make a Taco Dish:
In bowl, add Taters, top with Taco Meat. Then, Toppings of choice.

Easy Turkey Bean Tay-cos (Tacos)

2lb Ground Turkey Meat (Or: Chicken/Pork/etc.)
1 Taco Pkt.
1 Onion
1tsp Fresh Garlic, minced
1T Jalapeno (Or use as Topping)
1/4c Black Olives, chopped (Optional)
1 jar Favorite Pinto or Black Bean Dip (YES! Use Dip)
–
Toppings Ideas: Tay’s Guaca-HOLY MOLY Sauce, Shredd. Cheese, Sour Cream, Salsa/Pico de Gallo, Tomatoes, Queso Cheese or Sauce, THIN spread of Mole, Shredd. Lettuce.

Cook Turkey most way. Add in Onions, Garlic, Jalapenos, Black Olives, and Taco Pkt. Once juices are cooked down some, add in Beans. Simmer a few minutes. Serve up on

Optional (Soft Shells): Heat Skillet. Spray with Butter Flavor Cooking Spray. Top shells with Above. Roll. Add to heated and sprayed skillet. Brown each side. Sprinkle with Garlic Powder. Also, Optional to add or top with Bell Peppers.

Some Hits on Pinterest:

For Recipe Click Here – Down wit da Rappers (Tay’s FAMOUS Taco Wraps)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

CLICK HERE to Check Out ALL Our MANY Mexi/Taco Recipe Ideas – Below are just “SOME” of what we have to offer:

Tay’s Fried Taco Bowl

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

For Recipe Click Here – Chick N Pig Ranchers (EASY Chicken N Bacon Ranch Wraps)

For Recipe Click Here – Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

For Recipe Click Here

For Recipe Click Here – NSouped Up Black Bean Stew (Black Bean Stew)

For Recipe Click Here – Tatered Tacos (Potato Taco Dish)

For Recipe Click Here – Chorizo Tater Salad Dish

For Recipe Click Here – The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

For Recipe Click Here – MexiCheese Soup (Mexican Cheese Soup)

For Recipe Click Here – Many Faces of Quesadillas

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

For Recipe Click Here – Frito Taco Salad

For Recipe Click Here – Egg Stuffed Poblano

For Recipe Click Here – Steak Kabobs (Unstabbed Bobs)

For Recipe Click Here – Mexican Minestrone

For Recipe Click Here – Loaded Nacho Supreme Soup

For Recipe Click Here – Unstuffed Stuffed Poblanos

For Recipe Click Here – 5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

For Recipe Click Here – Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

For Recipe Click Here – One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

For Recipe Click Here – Spanish Popeye Soup (Chorizo Spinach Soup)

For Recipe Click Here – Empa-Not-as (Egg Roll version of Empanadas)

For Recipe Click Here – Smooth N Citrusy Cilantro Chicken

For Recipe Click Here – Pork w Red Pepper Relish

For Recipe Click Here – Cheesy Brat Bean Dish

For Recipe Click Here – Festive Shrimp Tacos

For Recipe Click Here – Black Bean Salad Tacos

For Recipe Click Here – tTt Jalapeno Cheddar Beef Sticks

Party in my Egg Roll (Chicken Avocado Egg Rolls- Avocado Optional)

Not an Avocado Person? NO WORRIES! Just skip it!

1 FROZEN Chicken, Boiled in Broth, Cut up
3T: Red Onions, Red Bell Pepper, grated Cucumber (Opt.)
3-4T Spinach, minced
Sauce:
1 nice ripened Avocado (OPTIONAL!)
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4 Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 2T)
1/8tsp Sea Salt
1tsp Wishbone/Hidden Valley Ranch Dressing Pkt. (Or to taste)
1/8tsp Dill Weed
2tsp REAL Bacon Pieces
–
Shredded Cheese (Try Moz. or Mexi/Taco Blend)

Add FROZEN Chicken to a pot with Water and 1-2 crushed Chicken Broth Cube(s). Turn on heat. Bring to Boil til cooked. Allow to set a few minutes in Broth. Cut up.
Mince Vegis. Toss Chicken, Bacon Pieces, and Vegis.
Blend Sauce ingredients. Mix, TO DESIRED CONSISTENCY, with Chicken (I did all). Add to Egg Rolls. Optional to Top with Shredded Cheese. Brown in Butter Flavor Cooking Spray Skillet. OR, Bake in Oven (Sprayed with Butter Spray on both sides). OR, Fry in Oil (Try Coconut Oil). Serve with Salsa and Sour Cream.
–
Notes: Up, Downsize, or Skip Vegis, to your taste!
Optional to Season Chicken once cooked/cut up (Try Greek Seasoning or 1/2pkt Taco Season)
–
FREEZER FRIENDLY. Once browned (I use Butter Flavor Cooking Spray), add to plate. Freeze. ONCE FROZEN, add to Freezer Ziploc Bag! ReHeat in Oven or Microwave-Cooks fast!

Crock Pot Lil Sweet Lil Spicy Chicken

About 3 lb. Chicken or Roast/Large Cut of Choice (Pork/Beef)
–
Pick ONE of Two Options (Both give very different, YET, AMAZING flavor):
Option 1: Fontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
Option 2 (I did): Stubb’s Chiles, Lime, and Ginger Marinade
– Then, add:
1 Taco Season Pkt.
1/2c Root Beer
Brown Sugar (1/2tsp if using Stubb’s. 1tsp if Enchilada)
1/4tsp McCormick’s Garam Masala
1/4tsp Chipotle Powder (Optional)
2 Garlic Cloves, minced
1/2tsp Dry Mustard
1/2T Cumin
1/2tsp Pepper
Add Heat (Optional. I skipped): Red Pepper Flakes or minced Spicy Chiles

Add all to Crock Pot. Cook on low 8, or so, hours. Add to Shells/Bun of choice. Top with Taco Toppings of Choice. We used Tay’s Jalapeno White Sauce along with tTt’s Pico de Gallo, Shredd. Cheese, and Lettuce.
***LEFTOVERS***: Use for Tay’s Bread Bowl Tacos! YES TRY THESE!!!
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A FAVORITE!!! Tay’s HEALTHY Awesome Chicken N Shrimp Avocado Egg Rolls (Not a Shrimp Person? Options Below)

A NEW FAVORITE! A MUST TRY!!! Not a Shrimp Person? Options Below!
*** LOW CALORIES – LOW CARBOHYDRATES ***

About 2tsp Coconut Oil (Or Butter Spray. More if Frying)
–
Chicken Marinade (UP TO 4-5hours):
1.5 lb. Chicken
1 Hidden Valley Buttermilk Ranch PACKET
1 tsp McCormick’s Montreal Steak Seasoning
1T White Vinegar
–
Shrimp Marinade (UP TO Few hours):
1/2lb. Shrimp (Bell Peppers/Onion Mix, in it’s place)
1tsp TO 1/2T Tony’s Creole Seasoning
1tsp McCormick’s Cajun
1/4tsp Brown Sugar
1/4tsp Chipotle Powder
–
Toppings: Grated Carrot, minced Celery, minced Red Onion, Avocado Sauce (Recipe Below),
–
Avocado Sauce:
1 Avocado, mashed
1/2T Mayo
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/4tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes

Marinade Chicken. Diced up.  Marinade Shrimp. (Not a Shrimp Person?: Saute Sweet Bell Peppers and Onions with Shrimp Marinade Ingredients (Can cut back on amounts, if need be).)
Make Sauce: Remove skin and seed, MASH Avocado! Then, I add Sauce Recipe to Blender, blend. Set aside.
In SEPARATE PANS, Heat 1tsp Oil in each, cook Shrimp and Chicken.
Top either: Soft Shells, Buns, Egg Rolls, or Spring Wraps (As we did) with Chicken, 4 Shrimps, grated Vegis (I mix together), and Avocado Sauce. Roll. Cooking Options:
–
Spring Rolls: Soak each Sheet in Water for about 30 seconds. Top with ingredients. Roll.
Egg Rolls: Top em. Roll em, using water to close ends. Butter Flavor – Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder (My favorite way)
– OR Bake (Butter Flavor Spraying each side, Bake ABOUT 12-18min., flipping half way thro)
– Or Deep Fry.
Tacos/Buns– Top. Add Cheese, Salsa, Sour Cream, if desired. Eat.
Note: OPTIONAL to also add grated Cucumber to Carrots, Onions, Celery.
(Photo Below is of Spring Rolls)


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Tay’s Crocko’s Tacos with a DELICIOUS Jalapeno White Sauce

About 2.5lb., or so, Roast or Chicken (I did Frozen Chicken)
Fontera Red Chile Sauce with Roasted Tomato & Garlic (OR Old El Paso Red Chile and Roasted Garlic Mexican Cooking Sauce! If you can find it!!!)
1 Fiesta Taco Pkt. (Reg. works)
1tsp Garlic Powder
1/2tsp Dry Mustard Powder
1tsp Cumin
1/2tsp Dried Oregano
1/2tsp Pepper
1/2T Jalapeno, deseeded, minced
1 Dried Bay Leaf
–
Saute Vegis:
1 Pkg. Frozen Sweet Bell Peppers/Onions Mix
1tsp Extra Virgin Olive Oil
1/2tsp Dried Oregano
–
Sauce:
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4tsp Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 1T)
1/8tsp Sea Salt
1/8tsp Dill Weed (Optional, I believe I skipped..?)
1tsp Wishbone Ranch Dressing PACKET

Toppings: Shredded Cheese, Lettuce, Tomatoes

Premix Sauce. Set in fridge til use. Butter Flavor Cooking Spray Crock Pot. Add first 10 Ingredients. Cook on low til Chicken is cooked. Shred, add back to crock. Allow to cook about 20 more minutes. Saute Vegis on skillet. Top Hard Shells or Soft Shells with Chicken Mix, Vegis, Sauce, Shredd. Cheese, Lettuce, and Tomatoes.
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Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix
–
Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)
–
Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).


Balsamic Garlic Spread/Dressing:
2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.
—
NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
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Tay’s Sweet Shrimp over Rice and Vegis (Chicken can be used)

Coating *See Notes:
About 1/2 lb to 1 lb Shrimp (Or Chicken, cubed)
1/3c+1T Cornstarch (Flour can be used)
1 tsp+1/4 tsp Ol Bay Seasoning
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Sea Salt
1/8tsp Pepper
1/8tsp Cayenne
–
Egg + 1T canned Unsweetened Coconut Milk, beat
Organic Coconut Oil (For Frying)
–
Sauce *See Notes:
1/2c canned Unsweetened Coconut Milk
1/4tsp Lemon Juice (Fridge 100% kind)
1/8tsp Vanilla Extract
1/2T +1tsp Brown Sugar
1/4tsp Sea Salt
1T + 1tsp Green Onions, minced
–
Toppings (For Serving. Optional): Drizzle of Sweet Thai Sauce (I skipped), Honey Roasted Sunflower Seeds (Shell-less. I skipped)

Rice:
2c Rice (Mine was not instant)
4c Water (Per instructions 2c per 1c Rice)
2 Chicken Broth Cubes, crushed
1/2c Carrots and Peas
Optional (I Skip): Pineapple, Peppers, Mushrooms, Broccoli

Preheat oven to about 400. Mix Sauce. Toss Shrimp in Egg+Coconut Milk Mix. Dump into Cornstarch Coating. Toss. Add into skillet with heated Coconut Oil. Fry on both sides. Add to baking pan. Top with Sauce. Bake, uncovered, about 18minutes, cooked to desire.
Rice: 1 Broth Cube per 1c Rice, crushed. Add Water, Rice, Vegis together. Cook. Serve Shrimp over Rice.
Served with Chipotle Fish Tacos with Special Slaw & Avocado Sauce

Notes: My original recipe was going to try Coconut Milk with SWEETENED Condensed Milk… But, realized I didn’t have any. So improvised with this Recipe. 1/3c Coconut Milk + 1/4c Condensed Sweetened Milk then 1/2tsp Brown Sugar, rest of ingredients the same. I liked it the above way, tho.

A lil Healthier? Skip Breading, Just Marinade Meat with Seasons. (Shrimp 1.5-2hrs, Chicken for 4-8 hours)
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Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)

Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt
–
1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)
–
3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt
–
Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
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Reuben Wheels (Pinwheel)

(I took photo before remembering Tomatoes)

Corned Beef (I used Sliced Lunch Meat)
Canned Sauerkraut, drained
Shredded Mild Cheddar Cheese
Soft Shells, Wraps, or Bread of choice
Canned Basil Oregano Diced Tomatoes, drained well (Optional)
LITTLE Russian or Thousand Island Dressing (OPTIONAL, I skip)
–
Sauce:
2 oz. Fat Free Cream Cheese
1/4tsp Mustard
1/8tsp Worcestershire
1tsp Prepared Horseradish SAUCE
1/2-1tsp Green Onions, minced
SMALL dash of Black Pepper

Slightly soften Cream Cheese. Mix Cream Cheese, Mustard, Worcest., Horseradish, then add in Scallions and Pepper.
Spread thin layer onto entire Soft Shell. Line with a few sliced of Corned Beef. Top lined Beef with Sauerkraut, then Tomatoes (Optional), then Shredded Cheese. I also add a LITTLE sprinkle of Cheese around entire Shell.
OPTIONAL (I skip): Add a THIN line, down the Beef, with EITHER Russian OR Thousand Island Dressing. Only a THIN line.
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Wasabi Ranch Spread

On accident, I created this. I thought I was making more Wasabi Orange Pinwheels. But, didn’t realize we devoured all of the Chicken! So, I had to use what we had on hand, trying to think what would be tasty with Wasabi, yet make for a tasty Pinwheel. So, thus this…

2 oz. Fat Free Cream Cheese
1.5 tsp Kikkoman Wasabi Sauce
UP TO 1 tsp WISHBONE Ranch Dressing PKT.
About 1tsp Green Onions (Optional)

Soften Cream Cheese. Mix in Wasabi. Mix in Ranch Seasoning and Scallions.
Use on Bagel Sandwiches. On Pinwheels with Smoked Ham or Turkey, Shredd. Cheese, and Tomatoes. On Chicken Sandwiches. Wraps. With Crab/Fish. Etc. MANY USES!!!
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Wasabi Orange Pinwheels

Having a little leftover Orange-TAYstic Chicken, I thought of a GREAT Pinwheel Recipe!

Leftover Orange-TAYstic Chicklets over Rice and Vegis *See notes
Soft Shell Tacos
–
3 oz. Cream Cheese
2tsp + 1/4tsp Prepared Wasabi Sauce (Kikkoman)
About 2tsp Green Onions, or to taste, minced

Mix Cream Cheese and Wasabi. Stir in Scallions. Spread onto ENTIRE Shell. Add a line of Orange Chicken, then top that line with Rice and Vegis. Roll snug. Wrap in Foil. Fridge for 1 hr. Eat, or, SLIGHTLY Warm and Eat.

*Orange-TAYstic Chicken is an Orange Chicken with Sweet Bell Peppers and Onions, topped over Chicken Broth Rice with Peas and Carrots.
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Adobo Dare You to NOT Try these Tacos! (Philippine Adobo Chicken and Bean Tacos)

Soft Shells
Leftover Adobo Grilled Chicken (*Recipe Below)
– Bean Mixture:
2cans Refried Beans
1 can Basil Oregano kind Tomatoes, drained
1 can Black Beans, drained
1/2 Onion
Sprinkle Dried Oregano
1/4c Salsa
–
Toppings: Shredded Mild Cheddar Cheese, 1 tsp Sour Cream, 1tsp Salsa
(Optional), Lettuce.

Saute Onions, add in rest of Bean Mixture Ingredients. Top onto shells with Adobo Chicken (Shredded) and Toppings.
Optional: Butter Cooking Spray Skillet. Roll Adobo, Beans, and Toppings onto
Softshell, tucking in sides. Brown each side. Optional to BARELY sprinkle a
little Garlic Powder onto browned soft shells.
–

* Philippine Chicken Marinade (About 5-6 hours, or so):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander Season
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

In ziploc bag, add all. Marinade about 5-6 hours. BEST ON CHARCOAL GRILL!!!
Check Out Our Other Ways to Eat this Delicious Chicken: HERE
—
Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Healthified Chorizo and Potato Tacos (Healthier)

Soft Shells
–
1 lb Ground Turkey
1/2 lb Chorizo
1 large Dried Bay Leaf
1tsp Garlic, minced
1tsp Taco Season (From Packet or Homemade Recipe)
Potatoes:
6 Red Potatoes, diced
1tsp Grated Parmesan Cheese (Store shelf kind)
1tsp Dried Oregano
1tsp Dried Basil
1/2tsp Garlic Powder
1tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Black Pepper
1/8tsp Red Pepper Flakes
–
Toppings (All Optional): Shredded Cheese, Sunny Side Up Egg (Or Cheesy Scrambled), Queso, Mexicana Crema or Sour Cream.
(I just used Chorizo Mix, Potatoes, Shredded Cheese, With and/or Without Egg. House was torn on which was best: With/Without egg, but both are GREAT!)

Directions:
Cut Red Potatoes. Add to ziploc bag, season, and mix. Bake til done.
Cook Meats with Seasons and minced Garlic (Remove Bay Leaf prior to rolling). Top with Toppings of Choice. Roll. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle LIGHTLY with Garlic Powder (Or Garlic Salt- I use Powder).

Note: You can use Other Potato Options, too. Seasoned Southwestern diced Potatoes, Hashbrowns, Tater Tots, etc. Above is best!
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Adobo Grilled Chicken and Vegis with Cilantro Lime Rice

We’ve made Adobo Pork Loin over Coconut Rice (With other options on Post). But, this is using same idea, but, with Grilled Vegis and Cilantro Rice. Great Combo of Flavors!
MARINADE is also great for Legs/Bone-In Breasts/Thighs, too!
Eat Adobo Chicken Alone. With Vegi Mix, or with Vegi Mix+Rice, or on Tacos (With Refried Bean Mix, below, is AMAZING!).


Chicken Marinade (About 5-6 hours):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

Grilled Vegis:
Green Pepper(s), sliced
Red Pepper(s), sliced
Onion, sliced
Mushrooms, sliced
(I believe I also added 1 large Garlic Clove, minced)
Little Drizzle of Extra Virgin Olive Oil
Good Shake(s) Dried Oregano

Cilantro Lime Rice:
Instant Rice + Water it calls for
Pinch of Sea Salt
Splash of Lime (Or Lemon)
Few shakes of Dried Cilantro

Place Chicken in Ziploc Bag or Bowl. Marinade 6 hours. BEST ON CHARCOAL GRILL!!!
Vegis- I wrap, well, in Foil. Grill. (((GRILL TIPS BELOW)))
I microwave Rice with Pinch of Sea Salt. Once done, add a Little Splash of Lime and then a few Shakes of Cilantro. Toss. Cover.
Eat Chicken on top of Vegis with few Spoons of Rice.

Or Optional to Make Adobo Tacos:
– Adobo Chicken, A LITTLE Rice, Vegis, Shredd. Cheese (I used Italian 6 Cheese), Sour Cream (Optional)
– ALSO, AMAZING on Tacos with just Adobo Chicken, Shredded Mild Cheddar Cheese, and Our Beans (Refried Beans + 1 can Basil Oregano Tomatoes + Black Beans, drained, 1/2 small Onion- Mix well.)

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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—
Similar Posts:

For Recipe Click Here – Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

For Recipe Click Here

For Recipe Click Here – Orange Teriyaki Chicken

For Recipe Click Here – Tays Best Greek Chicken Marinade

For Recipe Click Here – Smooth N Citrusy Cilantro Chicken

For Recipe Click Here – tTt’s Trailer Trash Legs

For Recipe Click Here – Coconut Balsamic & Soy Marinade

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

Great alone. On Salads. On Tacos. On Rice. Etc. For Recipe Click Here

 

Chinese Chicken Egg Rolls with Coconut Peanut Sauce

2-3 Frozen Chicken (Boil in 3c Water + 2 Chicken Broth Cubes)
1/2T Sesame Seed Oil
1/2 Sweet Red Bell Peppers
1/2c Red Onions
1 Carrot, grated
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1/4tsp TO 1/2tsp McCormick Chinese 5 Spice
–
Sauce (Blend in blender):
1T Peanut Butter
1/2c canned Unsweetened Coconut Milk
2T Soy Sauce
1/2T Honey
1/2tsp Lime (Or Lemon) Juice (Fridge concentrate kind)
1/8tsp Sea Salt
a lil under 1/4tsp Ginger Powder
1/4tsp Red Pepper Flakes
–
1c Cucumber, peeled/seeded/diced SMALL
Egg Rolls (Cabbage (Boiled)/Lettuce leaves, work)

Boil Chicken (Don’t bother bring to boil before adding Chicken… JUST ADD ALL IN!). Cut Up. Sautee 1st 8 Ingredients in Sesame Oil.
Top Egg Roll Wrappers with Chicken Mix, Sauce, then, sprinkle of Cucumbers. Roll.
Heat skillet, Butter Flavor Cooking Spray it. Brown all sides of Egg Rolls. Eat.

Optional to mix Chicken and Sauce to desired consistency.
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Easy TAYjitas (EASY Herb and Garlic Fajitas)

We’ve been doing these for YEARS! This recipe was our first and our most favorite Fajita Recipe!

Marinade (7-8hours):
1c Lawry’s Herb and Garlic Marinade
2-3 Chicken Breasts (From 3lb Freezer Bag, to give idea on size)
(Reserve 1.5T of Marinade from the marinaded chicken)
–
1.5T Reserved Marinade
Red Pepper
Orange Pepper
Green Pepper
1c Mushrooms
1 med. Onion
1/2c can Southwestern Corn
1 smallish fresh Garlic, minced
–
Soft Shells (Or Egg Roll Wraps)
Toppings: Salsa, Shredded ITALIAN Cheese (6 Cheese), & Sour Cream
–
Marinade Chicken with Lawry’s Herb and Garlic Marinade.
Preheat Oven to 450. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Top with Marinaded Chicken. Spoon over about 1.5T of the Marinade. Bake 450 for about 45-1hr. Top onto Shells with Toppings. OPTIONAL, to heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides of Tacos. Sprinkle LIGHTLY with Garlic Powder.

— — — OR MAKE ENCHILADAS!!! — — —


Top cooked Chicken/Vegis onto shells (I use spatula with holes, to help drain those excess juices). Smear a LITTLE Sour Cream, a LITTLE Salsa. Sprinkle a Little Italian Cheese. Roll up. Lay into a Butter Flavor Cooking Sprayed Baking Dish. Choose One Sauce Topping (Below). Mix Sauce Option with 1/2-1c Shredded Italian Cheese. Top onto Shells. Bake 400 for about 30-35 minutes, uncovered.
Topping Sauce Mix Options:
– 1/2c Vegi Broth, heated up + 1.5T Tomatoes Paste, mixed well
– Or: 1/2c – 1c Salsa
– Or: Favorite Enchilada Sauce (Try Green!)
Mix with: 1/2-1c Shredd. Italian Cheese

Vegetarian?: Skip Chicken. (Pinto/Canelli/Black Beans in place of Chicken for Vegetarian… Or Mock Chicken). Marinade all Vegis 1 Hour.
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VegeTAYrian Enchijitas (Vegetable Enchiladas)

1 can Chili Beans, only slight drain
1c Black Beans w/ Jalapeno in Lime, drained
1/2 Avocado
1/2c Southwestern Corn (Peppers kind)
1c Zucchini, sliced/quarter
1c packed Spinach, chopped
1 Red Pepper
1 sm. Carrot, shredded
2T + 1tsp GOOD Fajita Season Pkt., Or Taco Season
1T fresh Garlic, minced
–
1c uncooked Instant Rice (1c Cooked in 1c Vegetable Broth)
Sour Cream
Shredd. Mild Cheddar Cheese
Salsa
–
1 can Red Enchilada + 1c Shredd. Mild Cheddar Cheese

In pan, cook above 10 ingredients (I add Fajita/Taco season near end), til about, or to, soft. Cook Rice (I did in microwave with 1c Instant Rice + 1c Water + 1c worth Vegetable Broth CUBE).
Top Soft Shell with about 1/3c Vegi Mix, 1-2T Cooked Rice, 1 small smear of Sour Cream, SMALL Sprinkle of Cheese, about 1T of Salsa. Roll.
Add to Butter Flavor Cooking sprayed baking dish. Top with Cheese and Enchilada Sauce.
Bake, uncovered, at 400 for about 30-35 minutes. Serve with Sour Cream.

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Bean and Sweet Potato Rolls

LOW CALORIE Meatless/Vegetarian Option

1/2 Sweet Potato, boiled
Broth Cubes (Chicken, or Vegetable for meatless) 
2 Dried Bay Leaves
– 3T Broth (That Potato was boiled in.)
–
1/2 Poblano
1 can Pinto Bean, drained
1 can Black Beans w/ Jalapeno in Lime, drained
1/8tsp Hickory Liquid Smoke
1/4tsp Cumin
1/8tsp Sea Salt
1/4tsp Paprika
1/4tsp Sage
–
Egg Rolls
Shredd. Mozzarella Cheese
CHOICE OF Topping with:
-Medium/Hot Salsa and Sour Cream (Not mixed)
-1c tTt’s Pico De Gallo + 1T Crema Mexicana (Mixed)

Boil Sweet Potato in Broth (I used Chicken Broth) WITH 2 Bay Leaves- RESERVE 3T of Broth, when Potato is done boiling. Mash Potato with 3T reserved Broth (I leave skin on- DELICIOUS! And, Beneficial).
In skillet, heat cans of drained Beans with Poblano, Smoke, and Seasons.
Top Egg Roll with a THIN spread of mashed Sweet Potato, Beans, Salsa, Sour Cream (Or Pico de Gallo/Crema Mix), then Moz. Cheese. Roll. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides.

Options: 
– Instead of smooth Sweet Potato. You have an option to saute 1/2 Sweet Potato (CUBED SMALL) with 2 Bay Leaves. Then, top onto rolls. I liked the Smooth Potatoes!!!
– Meat Optional: Chicken, Smoked Turkey, Chorizo (A little goes long way. No more than 1/2 lb.).
– Red Pepper
– Baking or Deep Frying is optional.
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Ol’ Rolls (Old Fashion Cabbage Rolls)

Meat Mixture:
2 lb. Turkey Meat *See Notes
1 Egg
3/4 small Onion
1 Celery, halved long way & sliced
1T+ 1tsp Worcesterchire
3/4tsp Lemon Juice (Fridge concentrate kind)
1T dried Parsley
3/4tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Celery Salt
1/4tsp Black Pepper
1/2tsp Paprika
1/4tsp Onion Powder
1T Grated Parmesan Cheese (Store shelf kind)
1/2c UNCOOKED Rice

Sauce:
1 can Tomato Soup, undiluted
1c Water
1 Beef Broth Cube, crushed
1/4tsp Red Pepper Flakes

Mix all meat ingredients, WELL, adding Rice in last. Allow to set about 15 minutes, before rolling.
Prep Cabbage Leaves for Rolling: I cut off stem. Bring Water to boil. Add in head of cabbage. After about a minute or 2, the leaves are bendable enough to roll. Carefully, peel each leaf off.
Form handful logs of Meat Mixture. Roll in Cabbage Leaves (I start opposite side of stem, easier.).
Lay into Butter Flavored Cooking Sprayed Baking Dish.
Top with Sauce. Cover with Foil.
Bake in preheated oven, at 425, for about 45 minutes. I allow to sit a minute, before serving.

Optional: Add a few Tablespoons of Sauce Mix to the Meat Mix. I didn’t.
*Notes: Lean Beef may work. Half Pork Half Beef, may work. I have yet to try either, to cut calories. Above was tasty, as is, but your option.
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Mahalo!!! Chicken Wiches (Hawaiian Chicken Sliders w/ SPECIAL Hawaiian SAUCE)

About 2 lb Chicken
Lil shy of 1c WHOLE Cherry Tomatoes
Lawry’s Hawaiian Marinade
–
1c Ham, cubed smallish (Or sliced of cooked bacon for topping)
1 Garlic Clove, minced
1/2 Red Pepper
1/2 Green Pepper
1/2 Onion

Sauce:
1/2c Mayo
1/2c canned Crushed Pineapple, slight drain
1/8tsp Sea Salt
1/4tsp Paprika
1/4 Lemon Juice (Fridge Concentrate Kind)
A good shake of Pepper

Bun of choice: Hawiian Buns! Or Buns/Wraps/Lettuce Wraps (Low Carb)

Marinade Chicken AND whole Cherry Tomatoes (*See Notes) for about 7-8 hours (I did 7). Cube Chicken (I do a quick toss back in marinade.). Add chicken to Butter Flavor Cooking sprayed Baking Dish. Add in Peppers, Onions, Garlic, and Ham. Cover with Foil. Bake at 450 for about 20 minutes. Then, mix around. Uncover. Bake additional 25 minutes. Top onto Bun/Wrap of choice. Top with sauce.

Notes: Top with Minced Jalapeno for heat. Or Red Pepper Flakes in marinade, for heat. You can skip Cherry Tomatoes and use slices for Topping. Ham is optional- You can choose to use Cooked Bacon as Topping, instead. Cheese and Lettuce/Spinach are optional toppings, as well.
IF USING WRAPS: You can also use Our Coconut Rice as a topping for your wraps. DELICIOUS!!! For Coconut Rice Recipe – CLICK HERE
*** This can be easily turned into a dish of Hawaiian Chicken N Peppers over Coconut Rice (I’d Add: Paprika, Lemon Juice, Pineapple, N Pepper to the Rice Recipe… Or… Just add Pineapple to Chicken N Peppers, top over Coconut Rice… Endless Options to this dish…)
*** Even Using Sauce Recipe as a Base for HAWAIIAN PASTA SALAD. Make Sauce. Add in COOKED Chicken, Ham, Peppers, Onion, and Garlic (May need to alter amount of chicken). Add cooked Bowtie Noodles.
*** Coming Shortly: Chicken Leg/Wing/Breast Marinade stemming from this.
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Chick N Pig Ranchers (EASY Chicken N Bacon Ranch Wraps)

About 1.5 lb. Chicken (I use frozen Breasts)
1 Chicken Broth Cube, crushed
3T Favorite Ranch Dressing
1T McCormick’s Montreal CHICKEN Season
Bacon, cooked
Fresh Tomatoes, diced
Shredded Mild Cheddar Cheese
PEACH PINEAPPLE CHIPOTLE  Salsa (Use this!)
Optional Topping: Onion, Minced Jalapeno, Mayo (We skip Mayo- Tasty, as is.)
Wrap of Choice: Taco Shell, Egg Roll, Toasted Bread, etc. We use Soft Shell

I bake Bacon- Line pan with foil. Bake (No need to preheat) at 425 for about 12-15minutes.
Fill Stove Top Pan with enough water to cover all, but, 1 inch of chicken (Top inch is out of water). Add in 1 Chicken Broth Cube. Boil til cooked (Optional: I sometimes boil til water runs out and allow to sizzle a minute. TASTY.).
Cut up chicken. EVENLY, sprinkle with season. Toss with ranch dressing. Mix well.
Top onto wrap of choice. With Toppings of choice.
Extra Tasty Option:
After wrapping wraps. Butter Flavor Cooking Spray Skillet. Brown on each side, like so:

NOTES: Low Carb? Try Lettuce Leaves for Wraps. Egg Roll Wraps, work.
Even Lower Calories- Try Turkey Bacon! Or, sprinkle a little Ranch Pkt. over WITH McCormick’s … Endless Options.
CHECK OUT OUR OTHER RECIPE USING LEFTOVER SALSA – Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

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Let Us Wrap! (Chinese Lettuce Wraps)

Lettuce Leaves (Egg Roll Wraps can be used)
Grated Carrot
Coleslaw Mix (Optional, I forgot)
–
1/2T Sesame Seed Oil (Or more to taste)
1.5 lb. Lean Ground Chicken (Turkey, Beef work)
Dried Bay Leaf
1c Mushrooms, chopped large
1 Onion
1 Garlic Clove, minced
1 can Beans Sprouts, drained and slight chop
1/4tsp Mustard Powder
1/2tsp Garlic Powder
1/2tsp Red Pepper Flakes
Sauce:
1T Ketchup
2.5T Soy Sauce
3T Hoisin Sauce
1T to 1.5T Rice Vinegar
3/4tsp Wasabi Paste

Heat skillet with Sesame Oil. Add in Mushroom, Onions, BAY LEAF, and Garlic. Add in Chicken, Beans Sprouts, Mustard, Garlic Powder, Red Pepper Flakes. Cook til Chicken is about done. Mix Sauce in bowl. Add to Chicken. Cook down sauce.
Add to lettuce leaf wraps with: Grated Carrot and Coleslaw (Coleslaw Optional). Also, a line of Srirachi Sauce on each (Optional).

Notes: You can add in drained and halved Water Chestnuts, desired amount. You can add Hot Chili Oil into Sauce Mix (About 1/2tsp) to kick it up. You can wrap this in an Egg Roll Wrapper and Butter Flavor Cooking Spray a skillet. Brown each side. Or, frying is optional. Even if you wanted to incorporate Hot Chili Oil: Brush Rolled Egg Rolls LIGHTLY with Chili Oil. Bake them! Endless Options! Above is only way I’ve tried.
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Chicken Sha-cka-lahka-lahka-Ma (Chicken Shawarma with Cucumber Salad/Slaw)

Eat this on Pita Bread (Yes!), Bagels, Wraps of choice, Alone, or Over Rice, as a Pizza! … Endless Ideas.

Chicken Breasts, thawed and halved or thirds
A Good Roasted Red Pepper Hummus
Wrap of Choice/ Or Rice / Or Crust of Choice
–
Chicken Marinade (6-8hours):
Chobani Greek Lemon Yogurt (MINUS 3T- Reserve 2T for Slaw)
1/2T Extra Virgin Olive Oil
1T Dried Parsley
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/2tsp All Spice
1/2tsp Paprika
1/4tsp Chili Powder
1/8tsp Ginger Powder
1/4tsp Coriander
1/2tsp Cumin
1/2tsp Red Pepper Flakes
–
Cucumber Salad/Slaw:
1.5T TO 2T reserved Lemon Yogurt
1c Cucumber, peeled, deseeded, quartered, & sliced
1/3c Cherry Tomatoes, quartered
1/3c Red Onion
1.5T Raisins
1/8tsp Sea Salt
1/4tsp Dried Mint
1/2tsp Grated Parmesan Cheese

Cut chicken how you like (Cubes, 1/3s (Like Tenderloins), etc.). Marinade 6-8 hours. Cook chicken in skillet. Spread Pita with thin layer of Hummus (Photo is of Soft Shell- We forgot Pitas at store.). Top with some Chicken. Top with a spoon of Cucumber Salad/Slaw. Eat!

– If Rice: Use Instant Rice. In bowl, add rice amount of choice, water suggest for amount of rice, and chicken broth cubes (I use 1 cube per 2 cups uncooked rice). I microwave according to time suggested in instructions.
– If Pita Pizza (Soft flour shell can be used for crust, as well- Less Carbs Less Calories): Preheat oven to 450. Spread Hummus onto crust of choice. Top with Chicken. Shredded Moz. Cheese is optional. Bake about 8minutes. Cut. Top each slice with lil Coleslaw Mix.
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Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes
–
Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese
–
Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.
–

On Bread/ Buns/ Hoagies of Choice:
Low Carbs? Try Lettuce Wraps:

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Orange you Glad the Hot Chickies are Here?! (Chipotle Orange Chicken)

Do what you will with this Orange Sauce Recipe. Use Marinade, then Cook/Grill, toss Sauce with Cooked/Grilled Chicken Legs/Wings/Breasts. Bake with it. Top over Stir Fry Vegis. Many Endless Options. Here’s one of the MANY ways we use this sauce!

Orange Sauce:
5T TO 6T Orange Marmalade (I did 5T)
1/8tsp McCormick’s Dried Orange Peel
2T TO 3T canned Chipotle in Adobo, minced (I did 3T)
1/4tsp Lemon Juice (Store shelf kind)
–
1/2c Mandarin Oranges (Top for baking)

Chicken Marinade (1 hour):
3T Vinegar
1/2tsp Chili Powder
1/4tsp Paprika
1/4tsp Sea Salt
1/4tsp Garlic Powder
1/8tsp Ginger Powder

Coleslaw Mix (Optional):
1c Coleslaw mix (Just cabbage NOT sauce!)
3T Carrot, grated
2.5T Sour Cream
1/4tsp Lemon Juice (Store shelf kind)
1/4tsp Dried Cilantro

Toppings: Onions (I skipped), Shell-less Honey Roasted Sunflower Seeds

Marinade chicken for 1 hour. Best time to make orange sauce (Be sure to Mince up chipotles WITH sauce), place aside. Cube Chicken. Brown chicken in skillet (No need to cook through).
Butter Flavor Cooking Spray a baking dish. Add chicken. Toss with sauce. Top with mandarin oranges. Bake in preheated oven at 450 for about 15minutes, uncovered. Toss, bake additional 10-15 minutes, or til done. Allow to cool a minute. Give light mix.
While chicken is baking, mix coleslaw mix. Cover and fridge til done.
Top lettuce wrap OR over Rice (Cooked in chicken broth, then few shakes of pepper.), top with a little coleslaw mix, then toppings. Enjoy.

Notes: Coleslaw mix is optional if using rice option (USE IF DOING WRAPS!!! It’s tasty!).  Option to use Lemon Cilantro Rice cooked in Broth.
Optional- Minced celery can be added to coleslaw mix or to chicken while cooking. Skipping coleslaw mix and just topping over rice. Endless options, options, options.
OPTIONAL to Marinade Chicken Breasts. GRILL. Toss with Sauce!!!
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Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

Soft Shells (Cabbage Leaves/ Egg Rolls work)
Fresh Tomato, diced (We did Roma)
Shredd. Mozarella Cheese
Spinach, rough chop
Cream Cheese Mix:
2 oz. Cream Cheese
1/2T Mayo
1.5T SOUTHWEST SPICY Mustard (Don’t Skip)
Ham Mix:
1.5c Ham, diced small
1/2 of Onion, chopped
1/3 of Green Bell Pepper, chopped small
2T Dried Sweetened Cranberries (Don’t Skip)
Topping (Over rolled shells):
1c Great Value Peach Pineapple Chipotle Salsa
About 3/4c To 1c Shredd. Cheddar Cheese
–
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray baking dish (Mine fit 6 tacos).
Blend together Cream Cheese Mix. In separate bowl, toss together Ham Mix.
On soft shell spread THIN layer of Cream Cheese Mix. Top with Ham Mix. Top with: Tomatoes, Spinach, and MOZ. Cheese.
Roll, tucking in corners. Lay into baking dish.
Mix topping together (Salsa/Chedd. Cheese). Top over rolled shells.
Sprinkle with good amount of Parmesan Cheese.
Bake, uncovered, at 425 for about 40minutes, or so.
Optional: Top with Sour Cream.

Note: My ham was not precooked. I’m sure there’s no big difference in that. Optional to add a few Tablespoons of Pineapple Chunks, chopped smaller. I forgot. But, thought it had the perfect amount of sweet, so will continue to skip it! Also, can kick this up with adding a lil bit of Red Pepper Flakes or minced Jalapeno!
—



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Chicky Chickies (AMAZING Chicken Salad)

Not only is this lower in calories, than most salad recipes, this is beneficial! Using Greek Yogurt! AMAZING tasting Salad, that just happens to be Healthier!

About 1.5 lb To 1.75 lb Chicken Breasts (Boiled in CHICKEN BROTH)
2.5T Mayo
1 container Raspberry Greek Yogurt (W/fruit kind), stir well
3/4tsp Lemon Juice (Concentrate kind)
1tsp  To 1T Grated Parmesan Cheese (Store shelf kind. I think I did 1tsp)
1/4tsp Sea Salt
1/4c Carrot, grated
1/4-1/3c Celery, minced (3rd long way then sliced)
1/4c Onion, minced
1/3c Sweetened Dried Cranberries
Honey Roasted Sunflower Seeds (Sprinkle over top)
Wrap/Bread of choice: Lettuce Leaf, Bun, Bagel, Taco Shell, etc.

I boil chicken in water with few Chicken Broth Cubes, I don’t do exact ratio of water to cube, I just throw a few CRUSHED cubes in. Once cooked, I allow to set a few minutes in broth. Remove chicken and cut up. Toss with rest, EXCEPT, sunflower seeds. Top with desired amount of sunflower seeds.

Notes: I always premake about 20minutes prior to serving time. Place in fridge. If sits too long, chicken will absorb flavor! I believe I did 1tsp of Parm. Cheese… Not sure. Start with 1tsp… Taste test. Make this into a pasta with cooked bow tie noodles.
Upping Mayo, etc. Optional… To your taste! Choice to Miracle Whip up the bread, is optional… As well.
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