Baked Chicken And Spinach Flautas. Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. I’ve actually been meaning to experiment with a baked version for a while, but I never got around to it. When I saw their post though, I immediately changed my dinner plans. (Luckily I was already planning to make enchiladas, so it wasn’t that big of a switch and I had everything I needed).
You guys, these are so good. I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. Baked Chicken and Spinach Flautas Preheat the oven to 450*F. Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5. Broccoli Pasta. This is one the easiest pasta dishes I make for my family, I make it at least twice a month when I need a quick meal and they all devour it. With just a few ingredients and only one pot, this recipe will put dinner on the table in 15 minutes.
I'm really not sure why I haven't posted this sooner, this is the recipe my daughter wants to learn how to make when she is away at college. In fact, as I was photographing this today, she was standing right next to me with a plate and bowl in hand. A few quick tips for making this perfect every time. Don't overcook the pasta, there is nothing worse than mushy pasta. Easiest Pasta and Broccoli RecipeGina's Weight Watcher RecipesServings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 ptsCalories: 289.2 • Fat: 7.1 g • Carbs: 48 g • Fiber: 4.9 g • Protein: 11.7 g • Sugar: 1.0Sodium: 103.7 (without salt) Ingredients: Bring a large pot of salted water to a boil. Add 1/2 cup of reserved pasta water and mix well adding more if needed. Cheesy Broccoli Gratin. This is pure melt in your mouth goodness!!!
I was so happy how this turned out. I love broccoli so I may be a little bias... 1/4 cup butter 1/4 cup flour 2 cups milk 1/8 teaspoon ground nutmeg 1/4 teaspoon thyme 8 oz cheddar cheese 24 oz frozen broccoli florets, thawed 1/3 cup panko bread crumbs 1/2 cup grated Parmesan cheese 1. 2. 3. Chicken Alfredo Roll-Ups. Crockpot Chicken Tacos.
I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures.
They were like that in real life, too. Messy and delicious. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. *I use Old El Paso Reduced Sodium for the seasoning. Epic Fish Tacos. Every night this week, I have dreamt I was on a beach. White sands, clear blue water, frozen margaritas and the ultimate holiday luxury⌠fish tacos. There is honestly nothing better than sitting down to a vast table of salty, crunchy, gooey, citrusy fish tacos.
Before retiring for a long snooze in the sun.I first discovered them on a trip to Harbour Island earlier this year and have been hooked ever since. Now, seeing we can't all go to the beach, I thought I'd bring the beach to us! This recipe may sound like it takes a lot of work, but honestly it really doesn't and if you're cooking this for someone special, you are defiantly getting lucky tonight! Shopping list- 4 small filets white fish coriander (cilantro) garlic 2 limes Rock salt 1 avocado 1 red onion pea shoots/watercress cherry tomatoes tortilla wraps (nice small ones) This recipe serves 2, but you can easily multiply it to feed friends & family too.
If you're not sure what to buy, ask the fishmonger for a meaty, firm white fish. Kaytucky Chicken. I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes.
This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card. Mexican Pizza.
Mozzarella, Tomato, Avocado Salad. Hello my dear friends, I want you to do me a favor, ok? Please go to the market today and buy the ingredients and make this. You won't regret it and I think it will become a staple in your home. I like to toast a baguette to go along and dinner is served. Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette-optional 1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside. 2) In a small bowl, whisk the lemon juice, oil, salt and pepper.
Pepperoni Stuffed Chicken. It’s true, I usually am not a fan of chicken. I find the flavor and texture to be rather boring. BUT doctor it up just right and it can be the perfect protein-packed vehicle for lots of flavor! I stuffed these chicken breasts full of pepperoni and mozzarella, which can be a little heavy, so I went for a smaller serving size. I plan to pair it with a heaping side of pasta salad to round out the meal. Pepperoni Stuffed Chicken pepperoni stuffed chicken Total Cost: $3.66 Cost Per Serving: $0.91 Serves: 4 Ingredients 1 lb. boneless, skinless chicken breasts $1.982 oz. mozzarella cheese $0.401¼ oz. Instructions Trim the chicken breasts of any large clumps of fat that may be still attached.
Step by Step Photos I cut each chicken breast in half to make 4 oz. portions. Slice into the chicken breasts horizontally to create a pocket. Collect the fillings for your chicken. Stuff the chicken pieces with the mozzarella and pepperoni. Coat the chicken pieces in flour, then egg, then bread crumbs. Sausage And Spinach Pasta Shells. After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple.
Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4. Shrimp And Mushroom Pasta.