Patrea

Here's a few things we've been eating lately!

Baked Potatoes:
I rub them with olive oil and rub coarse salt on them, then stick them in the oven( right on the rack) at *325 for 90 min.

Breakfast Taquitos with Lime-chipotle dip:
2 tsp olive oil
12 eggs
1/2 c sour cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 c shredded pepper jack cheese
1/4 c chopped roasted red bell peppers
1/4 c chopped green onions
1/4 c chopped cilantro (I don't like the taste so I do a little less)
1-2 tsp hot sauce (like Tabasco or Cholula)
16 6-inch four tortillas
cooking spray or olive oil

dipping sauce
1 1/2 c sour cream
1 T fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp salt

1. Preheat oven to 425. Line a baking sheet with tin foil. Spray with cooking spray.
2. Heat olive oil in a large skillet. Crack eggs into large mixing bowl. Whisk in sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. scramble eggs and remove when slightly undercooked. Add cheese, red peppers, green onions, cilantro, and hot sauce. Gently fold to combine.
3. Warm tortillas in the microwave. Place 1/4 c egg mixture in each tortilla and place on baking sheet so they are not touching.
4. Spray tortillas with cooking spray and bake for 15 min or until edges are golden brown and crisp.
5. While taquitos are baking, make dipping sauce. Whisk together!


Louisiana syle Rice and Beans-

Still my all time favorite dinner, I've posted it before!


Grilled Tuna and cheese sandwiches:
Mix tuna and mayo. Spread and bread and top with cheese. Butter each side of sandwich and grill!

Lemon Zucchini Fettuccine:

2 large chicken breasts
2 lemons, divided
1/4 c plus 3 T olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper
5-6 cloves garlic
8 oz fettuccine
Fresh basil (about 1/2 c)
Fresh oregano (about 1/4 c) or about 1 T dried oregano
1 c grated Parmesan cheese

1. Place chicken in a zip lock bag with the juice of one lemon, 2 T olive oil, and red wine vinegar. Let marinade for 15- 30 min.
2. Start water boiling for Fettuccine. While waiting, slice zucchinni in half lenthwise. Drizzle with 1 T olive oil and spinkle with salt and pepper.
3. Mince garlic cloves. In small sauce pan on stove, place 1/4 c olive oil and and add garlic. Turn burner on low so it can warm.
4. When water is boiling, add pasta
5. Remove chicken from bag and salt and pepper both sides. Place chicken and zucchinni on grill
6. Chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.
7. When zucchini and chicken are done, chop them
8. Reserve 1/2 c of pasta water. Drain the pasta and immediately place in a big bowl. Add everything together and toss, if it is too dry and the pasta water and some more olive oil.

Chicken Parmesan Casserole:

Ingredients:1/2 Jar Pasta Sauce
2 Cups Parmesan/Mozzarella Cheese Blend
2-3 Chicken Breasts, Poached and Shredded
1/2 box (corkscrew) Pasta (about 3 cups)

1. Cook Pasta according to package directions, and preheat oven to 350 degrees.
2. In large bowl, mix Pasta, shredded chicken, 1 c. of Cheese, and pasta sauce together. Stir until everything is combined.
3. Pour pasta mixture into 9×13 inch baking dish. Cover with the remaining cheese, and bake for 15 minutes or until macaroni salad is heated through and cheese has melted.

Muffins:

Just a mix we had leftover from Christmas on a night when we wanted a quick, light dinner

Lipton Rice and Chicken:

pick up a pouch of the Lipton Rice Sides, cheddar broccoli flavor. Make it according to package directions, add a can of cream of chicken soup. Cook chicken and cube, add to rice. Top with shredded cheese and serve with broccoli.